Thai-apetizers

Baked Toast Topped with Mussels



	Ingredients:
	For 1 servings
	5		fresh mussels, thinly sliced
	1 tsp.		chopped onions
	2 cloves		garlic
	1/2 tsp.		butter
	1tsp.		carrots - thinly sliced, coriander roots, peppercorns and salt


	Preparation: 1. Using a mortar, pound the coriander roots and garlic. Set aside. 2. Mix them with the mussels, chopped onions, salt, carrots and peppercorns. 3. Place some of the mixture on each piece of bread. 4. Bake at 400 F until golden and crispy Tips -Serve with pickled cabbage or Gimji (Japanese vegetable side dish) -This dish is suitable for a low calorie diet. It contains only 25.41 kilocalories.

Butter Baked Swuid



	Ingredients:
	For 2 servings
	1		fresh squid
	2 tbs.		butter/margarine
			spring onion, lime, garlic and whole black peppercorns for garnishing


	Preparation: 1. Rinse the squid well; remove the insides and drain. 2. In an oven, bake the squid until thoroughly cooked. Occasionally brush the squid with butter or margarine. 3. Garnish with slices of spring onion, lime and garlic. Season with peppercorns. Note : Usually serve with Nam Jim Thalay (Spicy Seafood Sauce)

Crispy Crab Claw



	Ingredients:
	For 20 servings
	For crispy cup:
	250 g. (8 oz.)		multi-purpose flour
	1/2 tsp.		salt
	1		egg
	1 cup		water
	1/4 tsp.		baking soda (optional)
	1		mould (typical mould for "Grathong Thong" ) ,or a spoon can be used instead.
	For the filling:
	2 tbs.		corn oil
	4 tbs.		onion, finely chopped
	200 g. (7 oz.)		chicken or pork, finely minced
	1/4 cup		sweet corn
	2 tbs.		carrot, finely diced
	2 tbs.		sugar
	2 tbs.		white soya sauce
	1/2 tsp.		salt
	1/2 tsp.		ground black peppercorns
	2 tbs.		curry powder coriander leaves and finely sliced red fresh chilli, for garnishing


	Preparation: 1. To make the crispy cups: mix the flour, salt, egg, water, and baking soda in a mixing bowl. Whisk until finely blended. This should become a thick, creamy batter. Allow to rest for 1 hour. 2. Heat the oil in a deep frying pan, and dip the mold in the hot oil to heat it up. If the oil is not hot enough, the batter will not stick to the mold when dipped. Then, dip the outside of the hot mold into the batter. Make sure that only the outside surface is covered with the batter. Put the batter-covered mold immediately back into the hot oil. The cup should be cooked for about 20 seconds so it can be detached from the mold. 3. Remove the mold and continue to fry the cup until golden and crispy. Then, remove the cup(s) from the pan and drain on absorbant paper. Repeat until the batter is finished. 4. To make the filling, heat the oil in a pan, and stir fry the onions and chicken for 2 minutes. 5. Add sweet corn, carrots, sugar, white soya sauce, and salt. Stir fry for 30 seconds. Add ground peppercorns and curry powder, and stir for another 20 seconds. 6. Allow the filling to cool before filling the crispy cups. Garnish each filled cup with coriander leaves and red fresh chilli strips. Note : Vol-au-vent cases can be used instead of the "Gra-thong Thong." The crispy cups can be stored in an air-tight container for 2 weeks.

Crispy Cup with Minced Chicken



	Ingredients:
	For 20 servings
	For crispy cup:
	250 g. (8 oz.)		multi-purpose flour
	1/2 tsp.		salt
	1		egg
	1 cup		water
	1/4 tsp.		baking soda (optional)
	1		mould (typical mould for "Grathong Thong" ) ,or a spoon can be used instead.
	For the filling:
	2 tbs.		corn oil
	4 tbs.		onion, finely chopped
	200 g. (7 oz.)		chicken or pork, finely minced
	1/4 cup		sweet corn
	2 tbs.		carrot, finely diced
	2 tbs.		sugar
	2 tbs.		white soya sauce
	1/2 tsp.		salt
	1/2 tsp.		ground black peppercorns
	2 tbs.		curry powder coriander leaves and finely sliced red fresh chilli, for garnishing


	Preparation: 1. To make the crispy cups: mix the flour, salt, egg, water, and baking soda in a mixing bowl. Whisk until finely blended. This should become a thick, creamy batter. Allow to rest for 1 hour. 2. Heat the oil in a deep frying pan, and dip the mold in the hot oil to heat it up. If the oil is not hot enough, the batter will not stick to the mold when dipped. Then, dip the outside of the hot mold into the batter. Make sure that only the outside surface is covered with the batter. Put the batter-covered mold immediately back into the hot oil. The cup should be cooked for about 20 seconds so it can be detached from the mold. 3. Remove the mold and continue to fry the cup until golden and crispy. Then, remove the cup(s) from the pan and drain on absorbant paper. Repeat until the batter is finished. 4. To make the filling, heat the oil in a pan, and stir fry the onions and chicken for 2 minutes. 5. Add sweet corn, carrots, sugar, white soya sauce, and salt. Stir fry for 30 seconds. Add ground peppercorns and curry powder, and stir for another 20 seconds. 6. Allow the filling to cool before filling the crispy cups. Garnish each filled cup with coriander leaves and red fresh chilli strips. Note : Vol-au-vent cases can be used instead of the "Gra-thong Thong." The crispy cups can be stored in an air-tight container for 2 weeks.

Crispy Pumpkin



	Ingredients:
	For 2 servings
	250 g. (8 oz.)		mature pumpkin, peeled and cut into short matchstick-size pieces
	1 tbs.		lime juice
	1/2 cup		coconut milk
	150 g. (5 1/2 oz.)		multi-purpose flour
	2 cups		vegetable oil
	1/2 tbs.		garlic, finely chopped
	1/2 tbs.		coriander root, finely chopped
	1/2 tbs.		whole white peppercorns
	1 tsp.		white soya sauce
	1 tsp.		sugar


	Preparation: 1. In a large bowl, mix the lime juice with 2 cups of cold water. Put the pumpkin into a bowl to wash, and then drain. 2. Using a mortar, grind the garlic, coriander roots and peppercorns. Set aside. 3. In a mixing bowl, mix together multi-purpose flour, white soya sauce, and sugar. Gradually, add coconut milk to the mixture. Knead until blended well. 4. Add the garlic and peppercorns mixture into the batter. Blend until the batter is thick enough to coat the pumpkin. If the batter becomes too thick, add more coconut milk. 5. Coat the pumpkin in the mixed batter. 6. Put oil in a deep-frying pan over moderate heat. Then, deep-fry 5-6 pieces at a time until golden and crispy. 7. Place the crispy pumpkin on absorbent paper. 8. Serve with Ar-jad (Cucumber Sauce) or Chinese Plum Sauce . Note : Pumpkin can be substituted by green papaya, banana buds, mushroom and gourd.

Crispy Wonton



	Ingredients:
	For 2 servings
	10-15		wonton wrappers
	200g. (7 oz.)		minced pork
	2 tsp.		coriander root, finely chopped
	2 tsp.		garlic, finely chopped
	1/2 tsp.		salt
	2 cups		vegetable oil


	Preparation: 1. Using a mortar, pound the coriander root and garlic until finely blended. Mix with pork and salt in a mixing bowl. 2. Place a wonton wrapper on your palm and put a teaspoon of pork in the center. Wrap the pork. If the wonton does not seal well, use egg yolk to help seal the wrapper. 3. Deep fry in hot oil for 3-5 minutes until golden. Drain on paper to absorb the excess fat. 4. Serve with Chinese Plum Sauce, Sauce for Chicken or Ar-jad. Note : This dish derived from a popular Chinese appetizer or "dim-sum".

Crispy Wonton with sausage



	Ingredients:
	For 2-4 servings
	10-15		wonton wrappers
	10-15		sausages
	2 cups		vegetable oil


	Preparation: 1. Place a wonton wrapper on your palm and put a sausage in the center. Wrap the sausage. If the wonton does not seal well, use egg yolk to help seal the wrapper. 2. Deep fry in hot oil for 3-5 minutes until golden. Drain on paper to absorb the excess fat. 3. Serve with Chinese Plum Sauce, Sauce for Chicken or Ar-jad.

Deep fried Ham



	Ingredients:
	For 2-4 servings
	200g. (7oz)		sliced ham, cut into 1 cm x 2.5 cm (0.5 x 1 inch) pieces
	50g. (1 1/2 oz)		muli-purpose flour
	1/3		water
			vegetable oil


	Preparation: In a mixing bowl, mix the flour with water coat the ham with the batter Deep fly in a hot oil until golden.

Deep-fried Chicken in Pandan Leaves



	Ingredients:
	For 2 servings
	For the chicken:
	250g. (8 oz.)		chicken breast, cut into bite-size pieces
	4 tsp.		white soya sauce
	1/2 tbs.		sugar
	4 tsp.		sesame oil
	1/2 tbs.		whole black peppercorns
	1/2 tsp.		salt
	1 tbs.		garlic
	8		strips of pandan leaf, cut 4cm. (1 1/2 inch) wide
	For the sauce:
	4 tsp.		dark soya sauce
	1/2 tbs.		white soya sauce
	1/2 tsp.		roasted sesame, slightly crushed
	1 tsp.		sugar
	1 tsp.		vinegar


	Preparation: 1. In a mortar, pound together peppercorns and garlic until well blended. 2. In a mixing bowl, add the peppercorns and garlic mixture to the chicken. 3. Blend in white soya sauce, sugar and sesame oil until the ingredients are mixed well. 4. Marinate the chicken with the ingredients for approximately 1 hour. 5. Cut the marinated chicken into 8 pieces and wrap with the Pandan leaves, making a pyramidal shape. 6. Deep-fry in hot oil until cooked. 7. To make the sauce, mix the dark soya sauce and white soya sauce in a bowl. 8. Add sugar and vinegar. Stir well and sprinkle with sesame seeds. 9. Adjust the seasonings to obtain sweet and sour flavor as desired. 10. Serve with the sauce. Note : Sauce for Chicken can be used as a substitute for the sauce in this recipe.

Deep-fried Minced Pork Toast



	Ingredients:
	For 4 servings
	4		slices of bread, cut into 4 pieces
	200 g. (7 oz.)		minced pork
	1		egg
	1 1/2 tbs.		white soya sauce
	1 tbs.		coriander roots, pounded
	1/2 tsp.		ground peppercorns
	2 cups		vegeatble oil
			coriander leaves and red fresh chillies for garnishing.


	Preparation: 1. In a mixing bowl, mix together the minced pork, egg, white soya sauce, coriander roots, and peppercorns. 2. On each piece of bread, place some pork mixture in the center. 3. In a deep frying pan, heat the oil. Deep fry the bread in the hot oil until golden. 4. When serving, garnish with coriander leaf and fresh chillies. Note : Usually accompanied with Ar-jad. (Cucumber Sauce)

Deep-fried Prawn Cake



	Ingredients:
	For 4 servings
	500g. (1 lb.)		prawns
	1/2 cup		bread crumbs
	1/2 cup		salt
	1/8 tsp.		ground peppercorns
	2 cups		vegetable oil


	Preparation: 1. Clean the prawns well. Peel the shell off and devein. Chop them finely. 2. Mix the prawns with salt and peppercorn. Knead with rolling-pin until the prawn mixture becomes smooth and elastic. 3. Take a tablespoon of the prawn mixture between the palms of your hand and shape into balls. Press the prawn balls with a spoon slightly. Then, roll in the bread crumbs. 4. Heat the oil in the frying pan using high heat, and fry until both sides of the prawn-ball become golden. Note : Usually serve with Chinese Plum Sauce.

Deep-fried Spring Rolls



	Ingredients:
	For 8 servings
	100 g. (3 1/2 oz.)		vermicelli, soak in water until soft and cut into 2.5 cm. (1 inch) long pieces
	20 g. (3/4 oz.)		Chinese mushrooms, sliced into small pieces
	150 g. (5 1/2 oz.)		minced pork
	100 g. (3 1/2 oz.)		prawns, peel and remove the head and tail, and then mince
	1 cup		cabbage, shredded
	1 tsp.		coriander root, finely chopped
	1 tsp.		garlic, finely chopped
	1 tsp.		ground peppercorns
	1 1/2 tbs.		white soya sauce
	1/2 tbs.		sugar
	15		flour wrappers
	1 cup		vegetable oil


	Preparation: 1. In a mortar, pound together the coriander roots, garlic, and peppercorns. Set aside. 2. In a pan, fry the minced pork, minced prawns, and Chinese mushrooms with the garlic mixture from step 1. Season with white soya sauce and sugar. Add vermicelli and shredded cabbage. Stir-fry until cooked. This becomes the filling. 3. On a flat and smooth surface, spread a flour wrapper. Place some of the filling on the center of each wrapper. Fold the top and bottom edge to cover the filling. Fold the right side and roll until the wrapper completely covers the filling. The spring roll should look like a 8 cm. (3 inch) sausage. 4. Heat the oil in a deep-frying pan over moderate heat. Deep-fry each spring roll for 4-5 minutes until golden. Remove and drain well on absorbent papers. Do not put more than 3-4 spring rolls in a frying pan at a time. 5. Serve with Chinese Plum Sauce and fresh vegetables such as sweet basil leaves and cucumber slices. Note : To seal the wrapper well, brush the wrapper edges with a beaten egg.

Grilled Green Chilli Dip & Crispy Pork Skin



	Ingredients:
	For 2 servings
	3		large green chillies
	1/4 cup		eggplant, finely sliced
	1/2 tbs.		garlic, chopped
	1 tsp.		shallot, chopped
	1 1/2 tbs.		fish sauce
	1 1/2 tbs.		lime juice
	1/2 tsp.		sugar
	1 cup		crispy pork skin, for side dish


	Preparation: 1. Grill the green chillies, eggplant, garlic and shallot over moderate heat until the eggplant's skin becomes dark and the inside becomes soft. Remove the dark skin. 2. In a mortar, pound the green chillies, eggplant, garlic and shallot until thoroughly mixed together. 3. Add fish sauce, lime juice, sugar and boiled water to the mixture. 4. Serve with crispy pork skin and boiled vegetables such as white greens, pumpkin, baby-corn and fresh cucumber. Note : Eggplant is added to balance the strong hot taste of chillies.

Grilled Pork with Curry Peanut Sauce



	Ingredients:
	For 4-6 servings
	500 g. (1 lb.)		pork, sliced thinly size 2.5 cm. X 10 cm. (1" X 4")
	1 1/2 tbs.		lemongrass, finely chopped
	1 tbs.		galangal, finely chopped
	2 tbs.		shallot, finely chopped
	1 1/2 tbs.		garlic, finely chopped
	2 tbs.		brown coriander seeds, pounded
	1 tbs.		curry powder
	1 tbs.		kaffir lime leaves, finely chopped
	2 1/2 tbs.		sugar
	1/2 tsp.		salt
	3/4 cup		coconut milk, boiled
	40		satay sticks or skewers


	Preparation: 1. In a mortar, pound lemongrass, galangal, shallot, garlic, coriander seeds, kaffir lime leaves, curry powder, sugar, and salt together. Mix well. 2. Marinate the pork with the mixture for 20 minutes. Thread the pork onto the satay sticks. 3. Charcoal grill the pork. Use a brush to apply the coconut milk to the pork while grilling. 4. Serve with Nam Jim Moo Satay (Curry Peanut Sauce) and Ar-jad (Cucumber Sauce). Note : Pork can be substituted with chicken or beef.

Marinated Grilled Chicken with Sticky Rice



	Ingredients:
	For 4 servings
	1 whole		chicken, medium
	1 whole		lime
	2 tbs.		garlic, finely chopped
	2-3		coriander roots
	1 tbs.		ground peppercorns
	3/4 tbs.		salt
	2 tbs.		white soya sauce
	1 tbs.		dark soya sauce 1 tbs. sugar
	1 tbs.		whisky or brandy
	1 tbs.		butter or margarin
	For sticky rice:2 cups		sticky rice 3 cups water


	Preparation: 1. Cut the chicken into halves. Clean and remove the insides. Rub the chicken pieces all over with lime. 2. In a mortar, pound garlic, galangal, coriander roots, and peppercorns until mixed well. Then, add salt, white soya sauce, dark soya sauce, sugar, and whisky. Mix thoroughly. 3. Marinate the chicken with the mixture from step 2 for 1 hour. 4. Charcoal grill the chicken until cooked. Occasionally brush butter over the chicken. 5. To steam the sticky rice, soak the rice in water for 3-5 hours (or overnight). Rinse and drain well. 6. Line the perforated part of a steamer with a white thin cloth. Place the sticky rice on the cloth and wrap. 7. Put water in the bottom of the steamer, and steam the rice for approximately 30 minutes over moderate heat. Remove when the rice has cooked. Well cooked rice should look dry and soft when it is pressed flat.

Marinated Grilled Beef with Isan-style Spicy Sauce



	Ingredients:
	300 g. (10 1/2 oz.)		beef (sirloin), sliced
	1 tsp.		fish sauce
	1 tbs.		white soya sauce
	1 tsp.		sugar
	2 tsp.		brandy (optional)


	Preparation: 1. Marinate the beef with fish sauce, white soya sauce, sugar and brandy for 1 hour. 2. Charcoal grill for approximately 8 minutes or until the beef becomes medium rare. 3. Serve with Nam Jim Jaew. (Northeastern-style Spicy Sauce) Note : The name means "Crying Tiger". This is one of the hottest dish of Esarn.

Marinated Grilled Pork with Sticky Rice



	Ingredients:
	For 2 servings
	300 g. (10 1/2 oz.)		pork, sliced
	1 tbs.		garlic, finely chopped
	2		coriander roots
	1/2 tsp.		ground peppercorns
	1 1/2 tsp.		fish sauce
	1 1/2 tbs.		white soya sauce
	1 tsp.		sugar
	For sticky rice
	1 cup		sticky rice
	1 1/2 cup		water


	Preparation: 1. In a mortar, pound garlic, coriander roots, and peppercorns. Mix well and place in a mixing bowl. 2. In the mixing bowl with the garlic mixture, add fish sauce, white soya sauce, and sugar. Mix well. Marinate the pork in this mixture for 1 hour. 3. Charcoal grill the pork until cooked. 4. To steam the sticky rice, soak the sticky rice in water for 3-5 hours (or overnight). Rinse and drain well. 5. Line the perforated part of a steamer with a white thin cloth. Place the sticky rice on the cloth and wrap. 6. Put water in the bottom of the steamer and steam the rice for approximately 20 minutes over moderate heat. Remove when rice has cooked. Cooked rice should look dry and soft when it is pressed flat. 7. Serve with Nam Jim Jaew. (Northeastern-style spicy sauce)

Pomelo Savouries



	Ingredients:
	For 2 servings
	200 g. (7 oz.)		pomelo
	2 tbs.		young ginger, cut into small dices
	2 tbs.		cashew nuts, roasted
	2 tbs.		peanuts, roasted
	2 tbs.		shallots, thinly sliced or diced
	2 tbs.		lime, thinly sliced or diced
	6		fresh chilies or dried chilies


	Preparation: 1. Arrange all ingredients on a large serving platter in separate piles. 2. To eat, spoon each filling onto an individual plate. Toss thoroughly. Note : Sometimes the dish can be served with crispy rice crackers or wrapping leaves. The common wrapping leaves are young lettuce and wild pepper leaves . To eat, spoon each filling onto the leaf, and wrap it up.

Savoury Fresh Oysters



	Ingredients:
	For 4 servings
	8-10		fresh oyster, cleaned well
	1/2 cup		Grathin
	2 tbs.		shallot, finely chopped
	4-5		lime or lemon, cut into pieces
	2 tbs.		vegetable oil
	3 tbs.		chilli sauce


	Preparation: 1. In a frying pan, heat the oil. Then, saute the shallot in the hot oil until golden and crispy. Then, remove all the oil. Set aside the crispy shallot 2. In a serving platter, arrange the Grathin, lime and crispy shallot into separate piles. Then, place the oyster back to its shell for serving. Accompanied with the Chilli sauce put in a small dish. 3. To eat, put the oyster into individual spoon and squeeze the lime for juice over the oyster. Then, top with Grathin, crispy shallot and chilli sauce. Note : Grathin would naturally add sweet taste to the oyster

Spicy Minced Pork Salad



	Ingredients:
	For 2 servings
	1 1/2 cups		minced pork, boiled
	1/2 cup		pork skin, boiled and cut into small pieces
	1/4 cup		young ginger, finely chopped
	4		shallots, finely chopped
	4		fresh chillies, finely chopped
	1 tbs.		lime juice
	1 tsp.		fish sauce
	1/4 tsp.		sugar
	2 tbs.		roast peanuts
	1/2 tsp.		chilli powder
			coriander leaves and chopped spring onion for garnishing


	Preparation: 1. In a mixing bowl, mix the minced pork, pork skin, ginger, shallots and fresh chillies together. Toss until all mixed well. 2. Season with lime juice, fish sauce, sugar and chilli powder. 3. When serving, sprinkle with roast peanuts, coriander leaves and spring onion. Note : Usually accompanied with fresh vegetables as side dishes eg. cabbage and coriander.

Spicy Prawn Pizza



	Ingredients:
	For 6-8 servings
	1 loaf		French bread, thinly sliced
	20		small prawns, boiled
	2		squid, boiled and cut into small pieces
	200 g. (7 oz.)		straw mushrooms, boiled and cut into small pieces
	2 tbs.		instant "tom yam" paste
	2 tbs.		lime juice
	2 tbs.		fish sauce
	1 tbs.		sugar
	1/2 cup		coriander leaves
	1/2 cup		red fresh chillies, cut into strips
	4		kaffir lime leaves, thinly chopped
	1/2 cup		mayonnaise


	Preparation: 1. In a small mixing bowl, mix together instant "tom yam" paste, lime juice, fish sauce, and sugar. 2. Spread the "tom yam" mixture on each slice of bread. Top with pieces of prawn, squid, mushroom, kaffir lime leave, coriander leaves, fresh chillies, and a little mayonnaise. 3. Bake at 400? F until golden and crispy. Note : Instant "tom yam" paste is available in various oriental grocery stores.

Steamed Mussels with Herbs



	Ingredients:
	For 4 servings
	2 kg. (4 1/2 lb.)		mussels, cleaned well
	1 cup		sweet basil leaves
	3 tbs.		kaffir lime leaves
	3 tbs.		lemongrass, sliced into strips
	3 tbs.		garlic, finely chopped
	2 tbs.		shallot, finely chopped


	Preparation: 1. Place the mussels in a steamer over boiling water and sprinkle with basil leaves, kaffir lime leaves, lemongrass, garlic, and shallot. Steam for 10 minutes. 2. Remove from the heat and wait for a few minutes before opening the steamer. This is to let the herbs flavor the mussels. Note : Accompanied with Nam Jim Thalay (Spicy Seafood Sauce)

Stuffed Oranges



	Ingredients:
	For 5 servings
	5		oranges
	200 g.		minced pork
	100 g.		roast peanuts, slightly crushed
	100 g.		palm sugar
	1tsp.		salt

Preparation for filling:

1. Stir-fry pork until drain excess oil and pat dry. Lift out and set aside.
2. Simmer palm sugar until viscous
3. Add peanuts and cook until dry
4. Season with salt. Allow to cool.

Preparation:

1. Peel the oranges, split the segments and remove the white fibres.
2. Cut each segment at the back lenghtwise without cutting right through the flesh, take out pips
3. Put 1-2 teaspoons of the filling in the center of each segment.
4. Garnish with corriander leaves, red chilli.

Sweetcorn Cake and Deep-fried Tofu



	Ingredients:
	For 2 servings
	340 g.		fresh sweetcorn (Canned sweetcorn also can be used but drain well), hard tofu cut into bite-size
	1 tbs.		curry powder
	2 tbs.		rice flour
	3 tbs.		wheat flour
	1/2 tsp.		salt
	2 tbs.		sauce oil for frying


	Preparation: 1. Mix all the ingredients together except hard tofu. 2. Heat the oil in a wok (deep-fryer). 3. Using spoon, take a spoonful of the mixture at a time, compressing each one with the fingers to make a small cake. 4. Slide into the hot oil and deep-fry until golden brown 5. Remove the cakes with a sieve and drain. Note : Accompanied with Sauce for Chicken and sliced taro can be substituted with sweetcorn.