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Thai Barbeque Ribs ( Kra Dook Mu Yang )

It's ribs day at Cassa Khiewchanta! This recipe is how Thai people make barbeque grilled ribs, the only difference is that traditionally we cut the ribs into short lengths rather than longer ribs as shown in the picture. The BBQ sauce is essentially soy sauce and garlic so this is very simple to make. When I was a child we would hold camping days in the forest and grill these over an open wood fire, the ribs would gain a wood smoke. As a child its so difficult to wait for ribs to cook!

Ingredients for 2 People
500 gms Pork Rib
4 Garlic Cloves
1 Teaspoon Black Pepper Corns
3 Tablespoons Light Soy Sauce
1 Teaspoons Salt
2 Teaspoons Dark Soy Sauce
2 Tablespoons Honey
3 Tablespoons Fish Sauce

Preparation
1. Pound the garlic with the pepper corns until finely ground.
2. Put into bowl together with the other ingredients. Mix well to make a marinade.
3. Marinade the pork for 8 hours or more.
4. Grill in the oven or over charcoal for 30 minutes.
5. When you place it on the grill baste it with the remaining marinade.

BBQ Pork in Spicy Sauce ( Mu Yang Nam Jeamp Sea Food )

Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

Ingredients
400 gms Pork Meat
30 gms Green Pepper
30 gms Onion
2 Tablespoons Light Soy Sauce
1 Tablespoons Dark Soy Sauce
1/2 Teaspoon White Pepper
Wooden Sticks
8 Bird Chillies
2 Garlic Cloves
1 Tablespoon Fish Sauce
1 Tablespoon Vinegar

Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Clean the pork and chop it into 3cm cubes, mix with light soy sauce, dark soy sauce and white pepper. Marinade it for at least 20 minutes.
3. Chop the green pepper and onion into similar 3cm square sized pieces and skewer the pork, onion and pepper onto the sticks. Grill in the oven until cooked.
4. For the sauce, into a blender place bird chillies, garlic, fish sauce and vinegar and blend them together. Alternatively you can pound them in a Thai mortar.
5. Spoon the chilli sauce over the pork kebabs, it does not need to be cooked

Duck in a Red Sauce ( Pate yang Rad Sauce Nam Dang )

The red sauce is made from the same ingredient used to give barbeque pork it's red colour & taste - Thai teriyaki seasoning. Here I've used it with duck, since duck is a heavier meat that goes well with the taste. I use to work in a restaurant and this was a favorite among farangs (western foreigners).

Ingredients
400 gms Duck Breast
1 Tablespoon Butter
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Light Soy Sauce

Preparation for Duck
1. Clean and score the duck on the meat side, but not the skin side.
2. Into a saucepan, combine the salt, sugar, light soy sauce, orange juice, lemon juice and butter. Heat until the sugar and salt have dissolved.
3. Pour this over the duck and leave to marinade overnight.
4. Grill or oven at 170 degree until cooked, approximately 20-30 minutes.

Ingredients for The Red Sauce
1 Tablespoon Thai Teriyaki Powder
2 Tablespoons Brown Sugar
1 Teaspoon Sauce
30 gms Tamarind Pulp
50 ml Water
1 Teaspoon Corn Flour

Preparation
1. Squeeze the tamarind in the water to make it brown and release the bitter tamarind taste.
2. Put just the water part of the tamarind mix (sieve out the pulp) into a sauce pan over a medium heat.
3. Add the salt, sugar, and teriyaki powder in and cook until the sugar and sale have dissolved.
4. Mix the corn flour with 3 tablespoons of water and stir into the sauce to thicken it.
5. When its thick, pour it over the duck breast.

Picant Pasta ( Macaroni Gay Kor )

This is actually macaroni in a spicy Thai chilli sauce and is commonly available in many restaurants in Bangkok. I think the English name Picant Pasta fits it a lot better though - the sweet & spicy chilli sauce is the main flavour.

Ingredients for 3 People
300 gms Pasta
1 Tablespoon Salt
150 gms Chicken Breast
3 Garlic Cloves
2 Tablespoons Sliced Onions
2 Tablespoons Chopped Spring Onions
2 Tablespoons Chopped Coriander
2 Tablespoons Oil
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Sweet Chilli Sauce
1 Teaspoon Black Pepper

Preparation
1. Boil the pasta with the salt until cooked then rinse in cool water and drain well.
2. Put the oil in a frying pan on a high heat, chop the chicken into small pieces, add to the pan and stir fry.
3. Chop the garlic, add to the frying pan and continue cooking until the chicken is browned.
4. Add all the other ingredients and mix, then add the pasta, mix well and fry for a further minute to warm it all through.

Sweet Pork Cinnamon Sandwich ( Mu Cea Eew Ka Moom Pan )

It's called a sandwich, but the sauce is soaked into the bread and you may prefer to eat this with a knife and fork. A good wholemeal bread is better for this recipe, it has to stand up to the strong cinnamon flavours in the pork filling.

Ingredients
12 Slices Sandwich Bread
250 gms Pork With Fat and Skin
300 mls Water for Boiling
1/3 Teaspoon White Pepper
2 Teaspoons Salt
4 Boiled Eggs, Shelled
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Fish Sauce
1 Teaspoon Ground Cinnamon
1 Tablespoon Chopped Coriander Leaves

Preparation
1. Boil the water and salt. Slice the pork and put into the boiling water to cook for 5 minutes.
2. Remove the pork and chop into bite sized pieces, (keep the water).
3. Bring the water back to the boil and add all the remaining ingredients. Continue boiling until the sugar has dissolved.
4. Add the thin sliced pork again and simmer over a medium heat until the sauce has reduced and the sauce is thick. Stir the pork while it simmers to get it well coated in the sauce.
5. Make the sandwich filled with a layer of meat, a layer of sliced boiled egg and pour some of the sauce over the filling.

Spicy Meat Spaghetti ( Spaghetti Nam Prick Orng )

Num Prik ( a spicy sauce of mince ) is normally eaten with rice, however if you make it a little meatier it's perfect as a spaghetti sauce too. That's what this recipe is, a Thai spicy sauce made thicker and served with spaghetti.

Ingredients for 2 People
250 gms Spaghetti Noodles
600 ml Water
1 Tablespoon Salt

Ingredients for Sauce
100 gms Pork Mince
1 Tablespoon Sour Curry Paste
200 gms Tomato Sauce
2 Garlic Cloves
20 gms Chopped Onions
20 gms Chopped Coriander Leaves
1-2 Tablespoons Dried Flaked Chillies
1 Tablespoon Sugar
1 Teaspoon Salt
3 Tablespoons Fish Salt
4-5 Cherry Tomatoes

Preparation
1. Put a pan of water on to boil, add the salt, when the water is boiling, add the spaghetti and simmer until cooked.
2. Chop the garlic and fry with a little oil for a few seconds just to release the garlic smell.
3. Add the pork mince, sour curry paste, and fry until the mince is cooked.
4. Add all the other ingredients, and continue frying on a low heat for 5 minutes, stirring all the time.
5. Spoon onto the spaghetti.

Pork Yellow Curry Pita ( Pita Mu )

This recipe is a blend of Thai yellow curried pork, coriander leaves, mint and lettuce served in pita bread. If you like Greek food and Thai food, why not mix the two and fill a pita bread with a Thai curry. This is a particularly way to serve Thai flavours to people who don't like rice, the pita bread substitutes for the rice in this dish.

Ingredients for 2 People
4-6 Pita Breads
300 gms Pork Meat
2 Tablespoons Yellow Curry Paste
2 Tablespoons Maggi Sauce
1/4 Teaspoon Salt
1 Teaspoon Sugar
100 ml Coconut Milk
100 ml Water
1 Tablespoon Oil
30 gms Chopped Onion
2-3 Garlic Cloves Chopped

Garnish
Lettuce
Sliced Tomatoe
Cucumber Cubes
Corander Leaves
Mint Leaves

Preparation
1. Heat the oil in a frying pan on a medium heat, add the chopped garlic and onion and fry for 1 minute.
2. Chop the pork into small cubes, add to the frying pan and fry until half cooked.
3. Add all the other ingredients (coconut milk, curry paste, etc.) and continue frying on a low heat for 5 minutes, until everything is cooked through.
4. Warm the pita breads for a few minutes. Cut down the edge with a knife and slide your fingers in to open the bread pocket.
5. Fill the the fried pork, and the garnishes.

Pork Curry Bread ( Mu Garee Kanoom Pan )

To you this is a variation of an eastern Turkish dish, to me this is a western dish! Inside the turkish bread is a typical Thai soft yellow curry for a Thai flavour with a western twist.

Ingredients
Turkish Bread
250 gms Pork Steak Meat
220 ml Coconut Milk
50 ml Evaporated Milk
1 Teaspoon Yellow Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
20 gms Chopped Onion
4 Garlic Cloves Chopped
2 Tablespoons Oil

Preparation
1. Chop the pork into cubes, fry in oil until the pork is half cooked and a little browned.
2. Add the chopped garlic, chopped onion and fry for another 30 seconds.
3. Add the sugar, salt, yellow curry paste, evaporated milk and coconut milk and simmer until the sauce has reduced to half.
4. Slice open the turkish bread and spoon inside.

Red Curry Loaf ( Sandwich Mu pud Prik Gang Dang )

I really enjoyed the yellow curry Turkish style sandwich I made the other week, and so I wanted to try something in the same vain. Here I made a Thai red pork curry, scooped out the centre of a large french loaf and fill it with the curry.

Ingredients
30 gms Green Beans
230 ml Evaporated Milk or Coconut Milk
1 Tablespoon Red Curry Paste
1-2 Teaspoons Sugar
50 gms Pork Meat
1 Tablespoon Oil
Large Round Loaf of Bread

Preparation
1. Chop the pork Meat into small square. Fry in the oil over a medium heat.
2. Add the red curry paste, and stir fry for a few seconds to release the flavours.Add the milk, fish sauce, green beans, and sugar and cook for 2 minutes.
3. Slice open the bread, and scoop out some of the inside to make a bowl.
4. Fill the bread with the curry, including the sauce which will soak into the bread.
5. I served this like a cake, cutting wedge shaped slices of bread and spooning the curry on the plate.

Satay Burger

Satay sauce is normally served as a side sauce to chicken or pork. It is however a lot more versatile! This is one use for this sauce, I've stuffed in inside pork meat and made a satay burger. Another part of pork satay is the cucumber and chillies in a sweet sauce, I've used that as the topping, together with onions. For the photograph, I squeezed the burger to show you some sauce!

Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredient For Burger
200 gms Ground Pork
Salt & Pepper

Preparation
1. Mix the pork with the salt and pepper.
2. Flatten it out into patties (flat circles).
3. Spoon in some of the satay sauce.
4. Place another pork circle over the top and press the edges to seal it in.
5. Fry gently until cooked through.
6. Serve with your favorite toppings, or the spicy sauce below.

Ingredient For Cucumber Salsa
Chopped Cucumber
Chopped Red Chillies
3 Tablespoons Vinegar
3 Tablespoon Sugar
1 Teaspoon Salt

Preparation
1. Heat the vinegar salt and sugar until the liquid thickens.
2. Mix in chopped cucumber and chopped chillies.

Spicy Prawn Salad ( Gung Yum Ta Kia )

I wondered whether the word 'spicy' in the name of this dish was redundant. Perhaps I should say 'non-spicy' for the few salads that aren't spicy!

Ingredients for 2 People
8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.