Since Golf has started her own Thai food blog I don’t get the benefit of her writing here anymore (fortunately I still get the benefit of eating her cooking), so I haven’t had any new Thai recipes to share in quite a while. So I thought maybe I would bring back and oldie and a goodie. Everyone loves fried chicken and this Thai take on fried chicken is awesome. So if you’ve seen it before maybe you want to try it again and if you missed it before then here is your chance to add a great recipe to your arsenal.

Last time you’re already known the recipe for boil rice and this time I’m going to show you the recipe for everyone in your family. One of my favorite dish and it’s going to be one of your family favorite dish too. We call “Peek Gai todd” in Thai.

Peek Gai = chicken wing
Todd = fry

(2 servings)

• 10 chicken wings
• 1/3 cup coarsely chopped garlic
• 1/3 cup Thai Rice Flour
• 3 tbsps Thai fish sauce
• 1 tbsp coriander root, chopped finely
• 1 tsp ground black pepper
• * 1/2 tsp Thai seasoning powder (Rod dee) – you may skip *
• 4-5 cups cooking oil, for deep-frying

Cut the wings into halves and put in the big bowl. Pound coriander roots, garlic and pepper finely to obtain a smooth paste, add into the bowl with wings. Follow with rice flour, fish sauce, seasoning powder and mix well. Marinate the wings with all ingredients for 1/2 day or over night in the refrigerator (I usually let it sits for over night because it will get a great taste).
When you’re ready to fry please take the wings out from the refrigerator and let them sit in the room temperature for about 10 minutes. Heat the oil over medium heat until hot, deep-fry the wings until brown and cooked through (8-10 minutes). Remove from the oil and drain. Serve with rice or boil rice.

Everything in this recipe not that difficult to find and really easy to prepare, but just the only thing that I couldn’t find in here or either from Thai grocery’s online is Thai seasoning powder. You can try to find it in an ethnic grocery store such as Thai, Vietnamese or Chinese, but if you can’t find it then it’s ok to skip it.

Please drop me a comment if you try this recipe…I would be glad to share.

And before I leave, next Wednesday I will present how to the make the spicy dish “Neua Naam Tok” or spicy grilled beef. If you love spicy food you won’t want to miss it…

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Last Friday at my work they had Appreciation day for all staff, that’s because they wanted everyone get to know each other more. By the way, they let everyone bring your own favourite dish for share with others and also the kitchen at work will make hamburger and hot dog for us.

I asked Steve what should I make because I have no idea what I want to cook for them, especially for American people because they don’t like spicy food, well not as spicy as Thai. He told me why won’t you make Spring rolls Golf, because not spicy at all and also good for the snack too. I said it was a good idea, but still make me worried on that time “what going to happened if they don’t like it”. Anyway let see…

Usually I work 2nd shift so I have free time on the 6th to prepare the ingredients, wrap the rolls and let them sit over night in the refrigerator. And on the 7th just need to fry and take them to work with me. Hmm…sounds like a plan, so I started to think what I need and how many rolls should I make…

Here’s the recipe for Thai Spring Rolls
1. 200 grams minced pork or chicken (I usually use them both half:half because it makes the rolls more flavourful)
2. 100 grams crabmeat
3. 100 grams Mung bean noodles soaked in the water for 15 minutes
until soft, drain and cut into about 2-3 inches
4. 3 eggs
5. 1 1/2 cups shredded cabbage
6. 1 1/2 cups shredded carrot
7. 1/2 cup shredded Shiitake mushroom
8. 1 tbsp ground black pepper
9. 2 tbsp light soy sauce
10. 1 tbsp chopped garlic
11. Spring rolls wrapper 1 pack(25 sheets)
12. Cooking oil for deep-frying depending on the size of your container that you use to fry (just make sure the oil cover the rolls while you’re frying)
13. The thick batter for seal the wrapper is made from wheat flour and water. Stir over low heat until the batter becomes thick.

After everything was prepared now it’s time to start… first mix well the pork, chicken, crabmeat, Mung bean noodles, eggs, cabbage, carrot, mushrooms, black pepper and light soy sauce together. And then saute chopped garlic in 3 tbsp of oil until golden and fragrant, add the mixture. Stir until it becomes fairy dry, remove and wait until it cools down.

Spread a wrapper on a flat surface, place 2 Tbs of the filling in the center, fold both sides of the sheet to cover the filling and roll tightly, seal the wrapper with the thick batter.
Preheat the oil over medium-low heat until hot. Deep fry Spring rolls until crispy and golden brown (on this time it will start to float). Remove and drain on absorbent paper. Serve hot with Spring rolls sauce.

Unfortunately I have no time for finish everything in one day, that’s why I have to fry them in the next day but for you can just fry them right away after you wrapped them all. And also I have to fry the rolls about 30 minutes before work so can you imagine that? Yes…It’s not as good and crunchy as when you just finish.

Still when I get to my work I couldn’t believe my Spring rolls all gone…just like that. My friends, my boss and people at work they like them a lot. And you know what? Yesterday one of my friend at work ordered 20 Spring rolls from me again. Wow…! Unbelievable…

If you want more of Golf’s great Thai recipes why not check her new blog Awesome Thai Food

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I want to take a moment today to introduce Golf’s new Thai food blog – Awesome Thai Food. You may have seen some of her recipes posted here on Thailand Musings before and some of them have been very well received. Now that she is off work for the summer we both thought it was time for her to head off on her own with her awesome Thai recipes and so the new blog has been born.

You’ll notice there isn’t much content yet, but don’t let that discourage you. Golf has been working very diligently researching, writing recipes down and most importantly (from my perspective) cooking! Some very delicious dishes have been made over the past few weeks and all will be shared.

In addition to simple recipes there are great photos detailing the process of making each dish from beginning to end. And if that’s not enough, Golf will be adding not only recipes, but will be teaching about all the great local Thai ingredients from fruits and vegetables to herbs and spices.

So please, take a minute to head over to Awesome Thai Food and leave a comment there for Golf (she loves hearing from her readers) and subscribe to her feed so you won’t miss a single great recipe. We’re looking forward to seeing you there!

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Yesterday was my favorite day after I have to worked 6 days in a row and that includes working on the weekend too.
I really dislike working on the weekend, especially when you have to deal with stupid lazy people.
So I decided to treat myself and Steve on my day off with a special dish “Tom Yum Khoong”. [...]

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Before I go over more about those 21 consonant sounds in Thai I would like to take a break by talking about learning how to say different colors in Thai.

In Thai language we have noun, adjective, adverb, and etc. just like in English, but when we’re talking about “Adjectives in English”, adjectives nearly always appear immediately before the noun or noun phrase that they modify which is opposite of the Adjective in Thai language.

For example
Color = see (สี)
White = khaao (ขาว)
There is will be “white color” = see khaao (สีขาว)

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Hi everyone,
I’m so excited for my first Thai lesson post. Today I want to talk about Thai language from scratch so I picked “Thai consonants” to start with.

Like we all know that the English language contains 24 consonants, but in Thai language we have 44 consonants total. Hmm…just 20 more for you to remember hahaha…

I remember when I was a kid (5-6 years old) and I have to learn the 44 consonants. The teacher would have a song for all those consonants, a huge chart of 44 consonants and the pictures of anything at all that those consonants refer to.

So the kids would have it stuck in their memory to remember all those consonants up until they get old (something like that). Like in English we have “A” refer to an “Apple” and will have apple picture beside.

Alright let’s have a look…

ก this consonant call “gaaw gai” / ไก่ (gai) means chicken
ข this consonant call “khaaw khai” / ไข่ (khai) means egg
ฃ this consonant call “khaaw khuaat” / ขวด (khuaat) means bottle
ค this consonant call “khaaw khwaay”/ ควาย (khwaay) means water buffalo
ฅ this consonant call “khaaw khohn”/ ฅน (khohn) means person, human being
ฆ this consonant call “khaaw ra-khang”/ ระฆัง (ra- khaang) means a large bell
ง this consonant call “ngaaw nguu”/ งู (nguu) means snake
จ this consonant call “jaaw jaan”/ จาน (jaan) means plate, dish
ฉ this consonant call “chaaw ching”/ ฉิ่ง (ching) means small cymbal used in East and Southeast Asian music
ช this consonant call “chaaw chaang”/ ช้าง (chaang) means elephant
ซ this consonant call “saaw soh”/ โซ่ (soh) means chain
ฌ this consonant call “chaaw chuuhr”/ เฌอ (chuur) means small tree or bush
ญ this consonant call “yaaw ying”/ หญิง (ying) means woman, women
ฎ this consonant call “daaw cha-daa”/ ชฎา (cha-daa) means hat used in Thai classical dancing
ฏ this consonant call “dtaaw bpa-dtak”/ ปฏัก (bpa-dtak) means harpoon, spear, javelin
ฐ this consonant call “thaaw thaan” / ฐาน (thaan) means base, ground, platform
ฑ this consonant call “thaaw mohn thoh”/ มณโฑ (mohn thoh) means a character in the Ramanyana epic(the wife of a giant)
ฒ this consonant call “thaaw phuu thao” / ผู้เฒ่า (phuu thao) means elder, respected old and wise person
ณ this consonant call “naaw naehn” / เณร (naehn) means buddhist novice or monk [typically] below the age of twenty
ด this consonant call “daaw dek” / เด็ก (dek) means child
ต this consonant call “dtaaw dtao” / เต่า (dtao) means turtle
ถ this consonant call “thaaw thoong” / ถุง (thoong) means bag, pouch
ท this consonant call “thaaw tha-haan” / ทหาร (tha-haan) means soldier
ธ this consonant call “thaaw thohng” / ธง (thohng) means flag
น this consonant call “naaw nuu” / หนู (nuu) mouse, mice, rat
บ this consonant call “baaw bai maai” / ใบไม้ (bai maai) means leaf of the tree
ป this consonant call “bpaaw bplaa” / ปลา (bplaa) means fish
ผ this consonant call “phaaw pheung” / ผึ้ง (pheung) means bee
ฝ this consonant call “faaw faa” / ฝา (faa) means lid or cover of a pot or bowl, cap
พ this consonant call “phaaw phaan” / พาน (phaan) means tray on which items are offered to a Buddhist monk
ฟ this consonant call “faaw fun” / ฟัน (fun) means tooth
ภ this consonant call “phaaw sam phao” / สำเภา (sam phao) means [certain type of] small sailing vessel used in Asia and Southeast Asia, junk, argosy
ม this consonant call “maaw maa” / ม้า (maa) means horse
ย this consonant call “yaaw yak” / ยักษ์ (yak) means [a character from the Ramayana epic, a] giant [or] demon
ร this consonant call “raaw reuua” / เรือ (reuua) means boat, ship, barge, vessel
ล this consonant call “law ling” / ลิง (ling) means monkey
ว this consonant call “waaw waaen” / แหวน (waaen) mean ring (worn on the finger)
ศ this consonant call “saaw saa laa” / ศาลา (saa laa) means Thai-style pavilion; open-air gazebo
ษ this consonant call “saaw baaw reuu see” / ฤาษี (reuu see) means ascetic; meditating recluse or hermit
ส this consonant call “saaw seuua” / เสือ (seuua) means tiger
ห this consonant call “haaw heep” / หีบ (heep) means chest, wooden box, trunk
ฬ this consonant call “laaw joo laa” / จุฬา (joo laa) means the male kite
อ this consonant call “aaw aang” / อ่าง (aang) means bowl, bathtub, sink
ฮ this consonant call “haaw nohk huuk” / นกฮูก (nohk huuk) means oriental barn owl

Even though Thai language contains 44 consonants it has only 21 sounds because some of the consonants will have the sound exactly the same as some other consonants. And some of the consonants we rarely see or use anymore.

I will talk more about it in the next post…

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I’ve just gotten some really good news from one of my friends in Thailand. We had a long conversation on last Monday and I saw the pictures of her with a young cute guy. So next thing I found out was that she’s just gotten married with a guy from Switzerland, that was the cute young guy! She and I have known each other for years and years from Bangkok Nursing Home hospital (BNH), where we worked before.

The actual wedding ceremony will take place in Thailand next year. In the mean time, while they’re waiting they have to start the visa process for her to go to Switzerland.

I don’t want to think about it at all…I’ve been through this situation before myself and I know it hurts and is really painful when you have to stay away from your loved one. I feel really sorry and understand her feeling completely.

Internet and phone call are the most important way for them to use and keep their relationship going while they are apart. The choices are cut back to less choices if the Thai girl can not speak English clearly enough for the native speaker to understand. So that would make it really difficult for you to talk on the phone.

This problem happened to me long time ago, and I don’t remember when and how many times I need to ask my sweet husband to learn Thai again and again. It’s just because sometimes I feel that it’s unfair to be the one that learns English and talk to him. Ok, he said he tried to learn Thai language (but just for the common words and enough to understand when somebody tries to talk about him). He actually tried for me about couple days or so and then he just has no interest after all.

My idea is that the couples should learn to understand each other. That means they both need to learn each others language. I realized that I should do something about it. So what I am going to do is I will try to post Thai phrases on Thailandmusings.com 2-3 times a week. I don’t know that will help much at all but at least the lovers who have to suffer with the language barrier can use some of the phrases in my posts to communicate. I would be really happy if my posts will help them in their communication (at least some).

So please look forward on my posts on Thai Language coming soon…

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I’ve just started my newest job in the hospital, patient care assistant like 5 weeks now.  If you ask me, am I happy with my recent job?  Oh yeah …that’s what my answer is going to be, after I worked over a year in the assisted living with the sucky managers and lazy staffs.  Same type of job, but I get paid more and also nearby where I live so more than happy for me, save for gas and also have a little bit extra money for saving. [...]

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Now that Golf has been in the U.S. for over one and a half years she wants to share some of her thoughts and observations about life in the U.S. versus life in Thailand. So, this will be the beginning of a series of posts about her thought and feeling since coming to the U.S. She said she will try to post once a week, but it could be more or less than that. Posts will be in both English and Thai so her Thai friends can enjoy her posts as well. Hope you all enjoy! [...]

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Hi Everyone!!!

Did you miss me? Sorry it took me so long to post again…since January I’ve been working overtime a lot so make me tired and no time to post anything at all. Now I’m back and will find Thai recipe for you guys and also talk about Thailand some more Golf style! [...]

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Som Tum or Som Tam according to Thai dictionary means a kind of Thai food salad made from fruits such as payaya etc. pounded and combined with ingredients, sour taste and for some locality calls “Tum Som”.

Som = orange or to have sour taste
Tum/Tam = to pound

Som Tum is a highly popular food for Thai people especially in northeastern Thailand (Issan). Som Tum is a Thai common central language but for Issan people they call Tam Buk Hoong because Buk hoong is the Lao/Issan word for papaya. Som Tum from Issan people have so many varieties because they will use so many kinds of vegetables or fruits for making Som Tum like papaya, yard-long beans, raw banana, banana blossom, star gooseberry, cucumber, pineapple, tamarind etc. Besides there are so much variety in Som Tum itself too like I’m going to give you some idea about them now.

Som Tum Thai – not add salted crab (Bpoo kem/Bpoo Dong) or pickled fish but add dried shrimp and roasted peanut instead. The taste will be more sweet and sour. Some people like to put salted crab into too so we call Som Tum Thai Sai Bpoo.

Som Tum Bpoo – add salted crab instead of dried shrimp and roasted peanut, get a little salty taste from salted crab.

Som Tum bpla-ra – add pickled fish instead of dried shrimp, very popular in Issan area.

Tam Sua – add Thai fermented rice vermicelli instead of papaya, this one also quite popular in Issan.

Som Tum Lao – add Thai olive

Other than that at the present some place also add another material like roast neck pork, horse crab or pickled mussel.

Som Tum is also just like the second main dish from sticky rice for Issan people, can eat every time and every meal. The one of common civilization of Issan people is if they’re making Som Tum they will call the neighborhood for joying. They have the word that say eat alone not so tasty like jointly with others.

In Thailand we will be able to find this Thai dish really easily because it is a very simply food and you can get it anywhere, either from restaurant or even vendor shop beside the street. It is held that Som Tum is the favourite food for everyone.

Traditionally Thai people will have Som Tum with sticky rice as a meal accompanied with vegetables and also roasted chicken (Gai Yang).

Som Tum is one of my favourite dish while I was in Thailand too. I don’t know why I didn’t crave for this dish so much while I’m here though. Maybe because I couldn’t find any place in here that they can make a good Som Tum just like when I got from Thailand. Or either I have to make it myself but you know every time I will end up disappointing myself…because I couldn’t make it so tasty like what I used to get in my motherland. It’s the right recipe, but just something not right or missing I don’t know why …maybe just not the same atmosphere I think. Anyway Richard and everyone I apologize if sometime in the future you will get to try the original Som Tum in Thailand that will have a better taste than my Som Tum recipe.

Som Tum Thai recipe (2 serving)
- 1/2 cup raw papaya, peeled and shredded
- 1/2 cup carrot, peeled and shredded
*or can use 1 whole cup of papaya but this one will get more varities and the color*
- 2 tbsp dried shrimp, soaked in water and drain
- 3 yard-long beans, cut into 1 inch length
- 1 medium sized tomato, quartered
- 4 cloves garlic
- 5-6 Thai hot chilies (Phrik Khee Nuu)
- 1 tbsp roasted peanut
- 3 tbsp palm sugar
- 3 tbsp Thai fish sauce
- 1 tbsp lime juice
- 1 tbsp tamarind juice

Pound the chilies with garlic thoroughly in a mortar, follow with dried shrimp and pound again just for softly. Add yard-long beans, papaya, carrot into the mortar. Pound to be crushed.

Add tomato and roasted peanut, and use a pestle and a spoon help to mixed up together in the mortar.

Season to taste with palm sugar, Thai fish sauce, lime juice and tamarind juice into the mixture, stir well. This step you can try and see if anything you want to add more…some like more sweet, some like more sour.

And finally you will get Som Tum Thai serve with sticky rice (if you have) or can have like a snack with fresh vegetables like Chinese cabbage, cabbage, yard-long beans. Or some people will have it with roasted chicken and cool beer depending on your suitability.

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I got to know a Thai girl who has lived here for 5 years. She invited us to her house which is 15 minutes away from our place. She cooked 3 dishes of Thai food for our lunch on that day. They’re fresh spring rolls (for an appetizer), Som Tum and also Thai beef Salad. We really enjoyed them and had a great time with her family.

Especially Thai Beef salad made me think about Thailand a lot. And surprise myself too that I didn’t think about this recipe at all until I got a chance to try from her place. It might be because of every time when I make grilled beef I will think about Neua Naam Tok only and didn’t realize that grilled beef can also make Thai beef salad too.

The recipe of Thai beef Salad is almost exactly the same as Neua Naam Tok. So if you’re the one who is crazy about Neua naam Tok just like us I’m pretty sure you will love Thai beef salad also.

Thai Beef Salad recipe
- 200 grams beef top round
- 7-10 Fresh Thai Chili (Phrik Khee Nuu) depending on how hot do you want…
- 4 cloves garlic
- 1/4 cup coriander, coarsely sliced
- 1 tbsp spring onion, coarsely sliced
- 1 sweet onion, cut into wedge
- 1 medium sized tomato, sliced
- 3 tbsp lime juice
- 2 tbsp Thai Fish Sauce
- 1/4 tsp sugar
fresh vegetables : lettuce, cabbage

Wash the beef and grill over medium heat until medium rare. Slice into bite-sized pieces and transfer to a mixing bowl. Pound finely Thai hot chilies and garlic and add them in the mixing bowel. Follow with sweet onion, tomato, coriander and spring onion.

Season to taste with Thai fish sauce, lime juice and sugar, toss well to combine. Arrange on a serving dish. Garnish with lettuce and cabbage and then serve.

Alright I hope you’re enjoy with Thai Beef salad and like I said take it easy with spicy taste. And will see you sometime this week with the recipe for Som Tum…make a reply for Richard who asked for this recipe. So Richard I will get back to you as soon as I can…see you!

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Because I’ve been working like crazy and now finally I’ve just have time for myself to post the Thai recipe now.

Khao Man Gai is one of the favourite dish for Thai people and when you’re there you can get this dish like 25-30 baht from many street vendors. When I was there I have 2 favourite Khao Man Gai places that sell awesome Khao Man Gai. Both of them are mostly like a vendor shop nearby the street. So if you’re not a Thai residence probably you won’t find them unless somebody tell you or take you there.

One was close to the apartment (in Rama IV Rd.) where I used to live while I worked at BNH. This one they open quite early in the morning and usually by 9-10 o’clock will be all gone. So if I wanted it I have to make sure I get up early enough. Another one is in Thanon Dinso (close to Sao Ching Cha) where I had my English class. This one I found unexpectedly but for the food is just like a top-flight restaurant.

They boil the chicken themselves, the chicken gets really tender and they also make a wonderful sauce. Everytime I was there I will order extra sauce. And for the sauce will cost like 5 baht for each small tiny bowl. Unfortunately in here I couldn’t find any Khao Man Gai even Thai restaurant in my town. That’s why I have to try and make Khao Man Gai myself in case I was craving it again! I think I did a pretty good job and if you follow my recipe you can have Khao Man Gai just like in Thailand.

Khao Man Gai Recipe ( 2 servings)
- 2 pieces chicken breast or thigh
- 1 1/2 cups Thai Jasmine Rice
- 3 crushed coriander roots
- 2 coriander roots
- 1 coriander plant, leave only
- 3 cloves crushed or pound garlic
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 4 cups of water
- 1 cucumber, sliced
- 2 sping onion, finely sliced
- 1 slice of mature ginger (pound lightly)
- 1 tbsp mushroom flavored soy sauce

Khao Man Gai’s Sauce
- 4 tbsp fermented soybean
- 6 tbsp mushroom flavored soy sauce
- 4 tbsp vinegar
- 2 tbsp fresh hot chili (Prik khee nuu)
- 6 tbsp sugar
- 4 tbsp peeled garlic, finely chopped
- 4 tbsp mature ginger, finely chopped
- 2 coriander roots

- Wash chicken, wait until dry and sprinkle with salt all over.

- Place the chicken in a pot, add 4 cups of water, 3 crushed coriander roots, cook over medium heat. Wait until water starts to boil then add the ice cube 4-5 cubes(add everytime when the water starts to boil and all together will take about 30 minutes or so until the chicken done and cook thoroughly). And please make sure to skim off any broth to get the clear broth.

- When the chicken cooked well, take them out from the broth and paint the skin with vegetable oil (for protect from dry skin). De-bone and cut into thin slices. Strain the broth and set aside.

- Now we’re going to make rice. Wash the rice with water before cooking, rinse about 2-3 times, drain and set aside. Heat the oil in a wok over medium heat. Saute garlic until fragrant and turns golden brown. Add the rice, 2 coriander roots, ground black pepper, stirring well and cook for 3 minutes. Transfer the rice to an electric rice cooker, pour 2 1/4 cup of chicken broth over the rice, add one piece pound lightly slice of ginger and cook until the rice is done.

- While waiting for the rice we can start making the sauce for Kao Mun Gai. Put all ingredients for the sauce except fermented soybean in the blending machine. Blend until everything is mixed thoroughly then stop, add fermented soybean and start blending again about 5 second. Serve with the chicken rice. This sauce has a combination taste of a little bit salty, sour and also sweet. And you can keep in the refrigerator about a month if you can’t eat it all at once meal.

- Normally I serve this dish with a chicken broth too. So you can just heat the broth until it starts to boil again. Add 1 tbsp mushroom flavored soy sauce and add finely sliced sping onion.

- Spoon the rice onto a serving dish, arrange the chicken slices at the side or on the top, garnish with coriander leave. Serve with the sauce, chicken broth and sliced cucumbers.

Alright I hope you enjoy with Khao Man Gai style Golf. Please let me know what you think about it by put some comment for this and will see you next time with Yum Neua – Thai Beef Salad.

Take care…

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Hi everyone, I’m really sorry that I didn’t post this recipe 3 days ago because I’ve been sick since Sunday and just feel little better by today. Alright now it’s time for Lad Nar Moo Muk – Thai noodle dish with pork gravy. Let’s see how it’s going to be…

This recipe will be a little complicated because have to prepare noodle dish, vegetables and gravy separately. Also it will take time for fermented pork because have to marinate them overnight. But its worth it, especially for the taste of gravy…It’s just about right, get a little
bit sweet and tender from pork mix with noodles and veggies. Just the only one word to say is AWESOME!!!

Recipe for noodles (serve 2)
- 3 tbsp vegetable oil
- 200 grams Pad large strip rice stick noodles (or if you can’t find you can use any
kind of rice noodle and should be soaked in warm water for about half an
hour or so depending on your preference).
- 2 tsp Thai Dark Thick Soy Sauce
- 4 medium-sized Chinese kale plants (normally I use Kale that I can get from grocery
in here because Chinese Kale hard to find either from Chinese grocery or
Vietnamese grocery)
- 1 tsp salt
- 2 tsp soybean paste
- 1 1/2 water or pork broth
- 1 tbsp light soy sauce
- 1/2 tbsp Thai seasoning sauce
- 1 tsp sugar
- 1 1/2 tbsp Tapioca Flour
- 1/2 tsp pepper
Seasoning : chili powder, pickled chili, fish sauce and
sugar

Recipe for Moo Mug (fermented pork)
- 150 grams sirloin pork
- 2 tsp Tapioca Flour
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1 egg (white egg only)

First cut the pork into thin and small pieces ( about 2 inches length). Toss with light soy sauce, oyster sauce and sugar. Then mix well with
white egg and tapioca flour. Put the pork in the refrigerator and marinate overnight.

Next day take the pork out and let it sit at room temperature for 15 minutes or so.

Wash the kale thoroughly, peel off old leaves and the tough skin covering the stems. Cut the kale into 2-3 inches length. Bring the water to the boil, add 1 tsp of salt, add the kale and blanch until just done. Transfer to soak in cold water until cool, and drain. Put aside.

Toss the noodles (after soaked in the warm water) with dark soy sauce until thoroughly coated. Place the wok over medium heat until hot. Add 1 tbsp vegetable oil and spin the oil all over around the wok. Put the noodle in and stir until it is soft and cooked. Sometimes you have to add a little bit of water to make the noodles soft and cook thorough. Put the noodle onto the plate and wait for sauce.

Place the wok over medium heat until it is hot. Add 2 tbsp vegetable oil and then put the mixed pork and stir until pork start to cook. Add soybean paste, water (or pork broth) and season to tase with light soy sauce, seasoning sauce and sugar. When the soup starts to boil again
put the tapioca flour in mixing with 3 tbsp of water into the wok. Stir until the tapioca flour cooked and become thicken then turn off the heat.

Put the cooked kale on top the noodle dish and pour pork gravy on top of those. Before serving garnish with pepper and serve with the seasonings.

I hope you enjoy with Lad Nar Moo Mug and will see you next week with Khao man Gai – rice steamed with chicken!
Take care…

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Sometimes make me and Steve surprise ourselves a lot that we both want to have spicy food almost everyday. The answer is maybe we’re just addict for spicy and that’s why he have it almost everyday but still crave for spicy food (on and on). I made Laab Gai for both of us yesterday and also just like I have promised with you guys before I left to Thailand trip that I will present Laab Gai. So let’s see the recipe…

Laab Gai (Serves 2)

- 200 gram breast chicken coarsely chopped
- 1/3 cup shallots, sliced thinly
- 2 spring onions, coarsly sliced
- 2 tbsp coriander, coarsly sliced
- 2 tbsp mint leaf, coarsly sliced
- 3 tbsp lime juice
- 1 1/2 tbsp Thai Fish Sauce
- 1 tbsp (or less) Thai chili powder
- 1 tbsp Roasted Rice Flour (can use breadcrumb)
- 1/4 tsp seasoning powder (Rod Dee)
- 1 cucumber, sliced

Put the chicken in a wok, fry over medium heat until it is white and done. Turn off the heat and transfer to a mixing bowl. Add shallots, spring onion, coriander, and mint leaves and toss lightly. Season the chicken to taste with lime juice, fish sauce and Rod Dee. Sprinkle chili powder and ground roasted rice over the mixture and mix well.

Arrange on serving dish and serve with fresh vegetables like cucumber.

And will see you next week with Lad Nar Moo Mug (Thai noodles dish with pork gravy)…really delicious, can’t wait!

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