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EATING OUT & KHUN OCHA'S COOKBOOK
 

Nam Sod (Spicy Thai Pork Salad)

This week’s recipe is a traditional Thai salad.  It is a spicy salad, but you can decrease the amount of chillies if desired.  Great with cold beer!

Ingredients               Serves 6
Ground pork very lean 2 cups
Salt                           1 tspn
Ginger finely chopped 1 tspn
Lime juice                  6 tbspns
Roasted peanuts        cup
Chopped red onions    cup
Red chillies coarsely chopped 1 tbspn
Lettuce and cabbage leaves, washed and dried

Cooking Method

Combine ground pork, salt and lime juice.  Place in a piece of clean and moderately dampened muslin or cheesecloth.  Squeeze many times to extract as much liquid from the pork as possible.  Reserve this pork liquid in a saucepan and simmer over low heat until only about three tablespoons remain.  Add the ground pork and cook just until it is no longer pink.

Remove from the heat and sprinkle peanuts, ginger, onions and chillies.  Toss together lightly and set aside.  Arrange lettuce and cabbage leaves in a serving dish and spoon the pork salad into the center.  Serve immediately as an appetizer with the lettuce and cabbage leaves.


 

Crab Omelet

Omelets are always a family favorite, but this one with crab filling is slightly different from the usual ham and onion and capsicum.  You can add some capsicum if you like as well, but make sure you do not overpower the delicate taste of crab.

Ingredients            Serves 4
Crabmeat               250 gm
Lemon juice            1 tbspn
Salt to taste
Ground black pepper to taste
Lightly beaten eggs  6
Butter                     2 tbspns
Spring onion, coarsely chopped 3
Red chili, small seeded, sliced thin strips                      1
Dillweed, finely chopped 1 tbspn
Cooking oil              tbspn

Cooking Method

Cut the crabmeat into 2.5 cm pieces and sprinkle with lemon juice and set aside.

Add salt and pepper to the lightly beaten eggs.

In the wok melt the butter then stir-fry the scallions and chili and turn down the heat and then add the egg.  Sprinkle the dillweed over the egg mixture and then cover and cook for around three minutes until the egg sets on top.

Stir-fry the crabmeat in the cooking oil for around five minutes then place on the top of the omelet.  Immediately slide the omelet out of the pan and fold over and cut into quarters and serve on individual plates.


 

Two Color Pork Balls

A simple and easy recipe for an appetizer.  Having the different colors just adds a little mystery.  Remember to provide cocktail forks (or tooth picks) so your guests don’t get greasy fingers!  You can pre-prepare the pork mixture and then cook after the guests arrive.

Ingredients           Serves 4
Pork mince            kg
Salt                       1 tspn
White of                 1 egg
Corn flour               1 tbspn
Sherry                   1 tbspn
Cooking oil             2 tbspns
Pepper                 tspn
Tomato ketchup     2 tbsp

Cooking Method

Mix pork, salt, egg white, corn flour, sherry, oil and pepper thoroughly.

Divide mixture in two and mix the ketchup with one portion, giving it a red color.  With a spoon or an ice cream scoop form into balls.

Heat oil in deep pan and fry the pork balls in hot oil over moderate heat.  When done, remove the balls from oil and drain.

Place on a plate and serve with cucumber, cabbage, spring onion and a sauce made by mixing ketchup with salt and pepper.


 

Khao Tom Gai (Thai Rice Soup with chicken)

This is one of the commonest staples in Thailand.  Khao Tom (rice soup) can be found anywhere, and most city blocks will have at least one local ‘restaurant’ that specializes in this dish.  Khao Tom is the base to which you can add chicken, pork, prawns, seafood, or whatever takes your fancy!  The addition of the eggs is a personal one, depending on how the chef feels that day!

Ingredients         Serves 4
Chicken stock      6 cups
Ginger root, minced fresh 1 tbspn
Shallots, minced and crushed 2 large
Lemon grass      1 stalk (cut into two)
Rice                   cup pre-cooked
Ground chicken minced 250 gm
Eggs                  2
Fish sauce         2 tbspns
Maggi sauce      1 tbspn
Scallion, for garnish 1 sliced
Deep-fried garlic 1 tbspn for garnish
Coriander fresh, chopped 1 tbspn for garnish

Cooking Method

In the wok heat the stock and then add ginger root, shallots, lemon grass and pre-cooked rice and bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.  Remove and discard lemon grass.  Add the chicken and fish sauce and then break the two eggs into the soup, stir and then simmer five minutes more.  Garnish with scallion, fried garlic and coriander.


 

Khao Man Gai

In amongst any side of the road eateries there will be one stall selling Khao Man Gai.  It is presented as a rice dish with sliced chicken in top and a side dish of a boiling hot ‘soup’.  There will also be another very small dish of a very spicy sauce.  My local side of the road stall sells this for B. 30.

Ingredients
Chicken                 1 whole
Coriander roots       2
Salt                       1 tspn
White pepper to taste
Steamed rice         1 cups
Coriander leaf as garnish
Small slice of winter melon

Cooking Method

Cook the chicken in water, add salt, white pepper and coriander roots until chicken is cooked.  Remove and when cool debone the chicken and thinly slice against the grain.

Cook rice in the standard rice cooker.  Jasmine rice is best.

Take the chicken broth and cook peeled, cubed winter melon until done.  Add white pepper and garnish with coriander leaves.

Scoop the rice onto a plate and arrange the chicken on top.  Garnish with coriander leaves and thinly sliced cucumber.  Serve with a small bowl of the winter melon broth.

If you want the spicy sauce, make this from bean sauce with pounded ginger and red chilli and soy sauce, though I believe it spoils the taste of the melon soup.


 
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KHUN OCHA'S COOKBOOK