Grilled Pork - Moo Ping

Moo ping is eaten as a snack in Thailand. It can be eaten with or without sticky rice. It is a great barbeque item for kids and adults. 2-3 Servings 2tablespoonssugar 1teaspoon salt 1lb pork 3cloves garlic 1tablespoon fish sauce 1tablespoon coconut milk


1package bamboo skewerOptional Tips and substitutions Try the same marinade with pork chops! Soak the bamboo skewer in water at least 1/2 hour (while you marinade the pork), to prevent them from burning while on the grill. Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill directly, a bigger piece will help it from falling into the coals. Press or mince the garlic. Mix all ingredients together and marinade for half an hour or even over night. If you are using the skewers, thread a skewer through the pork. Grill the pork until it is well done. Learn more about this and other similarly prepared Grilling (Yang) recipes

Chinese Chive Dumplings - Gui Chai

Gui Chai or Chinese Chive Dumplings is my all time favorite snack. I used to get up real early to go to an open-air market around our house with my mother. There was a lady busy frying Chinese Chive Dumplings for her customers and there was always a long line at her stall. We would always stop at this Gui Chai stall and buy some for a snack before breakfast (only for me, I guess no one else snacked before breakfast). She made the best Chinese Chive Dumplings sauce I ever had. The sauce recipe is made from my memory. 2 Servings 1/2cups water 1/4cup vegetable oil 1/4cup tapioca flour 1/4cup sticky rice flour 1 tablespoonsoy sauce 1 cup rice flour 2 cups Chinese chives - green, sliced

Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool. While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling. Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour. Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling. Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside. Learn more about this and other similarly prepared Category Defying Recipes (Other) recipes

Thai BBQ Sauce Recipe
Recipe Feedback:User Rating Be the first to write a review By Darlene Schmidt, Guide

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thai bbq recipes thai grilled chicken thai grilled steak thai bbq

Easy Thai BBQ Sauce - Dark & Delicious! D.Schmidt

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Copthorne Tara KensingtonGood location & great booking rates Short walk from Kensington Premium Swiss vinegarBalsamic and cider vinegars Delicious for Zi Xiu Tangzixiutang bee pollen 100% Natural Fat Thai Food Ads Recipe Thai Fish Cooking Light Recipe Filipino Food Recipe Thai Rice Recipe This homemade Thai BBQ Sauce recipe is so easy to make, and much superior to store-bought varieties (also healthier and less expensive!). It's a dark, tangysweet sauce that has enough spice to make your meats, fish or seafood, ribs, or just plain old burgers taste summer delicious. My husband likes it equally well on both salmon and steak (he even warms up a little extra and has it on the side with rice!). If you don't have some of the ingredients, the substitutions listed work just as deliciously. ENJOY!

Prep Time: 10 minutes Total Time: 10 minutes Ingredients:
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YIELDS: enough BBQ sauce for 2 servings of steak, or 4 burgers 4 Tbsp. oyster sauce (I use Golden Dragon brand; other brands may be saltier) 3 Tbsp. ketchup (OR 3 Tbsp. tomato paste + 1 tsp. sugar) 2 Tbsp. molasses (OR 3 Tbsp. Thai dark sweet soy sauce) 1 Tbsp. fish sauce (OR 1+1/2 Tbsp. soy sauce) 1 Tbsp. lime juice

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1 Tbsp. honey 3-4 cloves garlic, minced 1 thumb-size piece ginger, grated 1/2 tsp. crushed chili OR cayenne pepper, OR 1-2 tsp. chili sauce, OR 1 fresh red chili, minced

1. Combine all ingredients in a bowl, stirring until well blended. 2. Taste-test your bbq sauce, adding more honey if not sweet enough, or more lime juice if too sweet or too salty for your taste. Also add more chili if desired. 3. Use the sauce as a marinade for your meats, fish, or seafood, and brush it on while grilling. Great with steak, ribs, burgers, salmon, shrimp, and more! Tips: I like to double this recipe and then drizzle a little more over the entree before serving. It's also delicious over rice and potatoes. This sauce will keep in a covered container in the refrigerator for up to 2 weeks. ENJOY!

Chewy Chocolate Cookies (From "Cooking Light") Recipe
Submitted by ajturner

Makes 27 servings

Made minor adjustments from the original recipe, but these cookies taste like little fudgy brownies

Ingredients 1 cup flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1/3 cup margarine (I usually use Smart Balance) 1 teaspoon vanilla extract 1 egg white (or you could use 1/4 cup egg substitute) Directions 1. Preheat oven to 350 degrees 2. Combine flour, cocoa, baking powder, baking soda, and salt, stir with a whisk 3. Place sugar and butter in a large bowl, beat with a mixer at high speed until well blended 4. Add vanilla and egg white (or egg substitute) 5. With mixer at low speed, gradually add flour mixture, beat just until combined 6. Drop by tablespoon fulls 2 inches apart onto baking sheets coated with cooking spray 7. Bake for 12 minutes or just until set 8. Remove from oven, cool on baking sheet 5 minutes, then move them to cool on wire racks 9. Note: when you use egg substitute you can make 30 cookies and they are slightly less fudgy but not very Categories Dessert, Bake

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Thai Peanut Sauce/Dip
Recipe Feedback: User Rating (5 reviews) By Darlene Schmidt, Guide 4.6 out of 5 55 Write a review

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thai peanut sauce thai dips thai satay party foods

Thai Peanut Sauce/Dip D.Schmidt

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Recipe Thai Curry Chicken Thai Fish Gujarati Food Recipe Thai Rice Recipe While most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts - and you'll taste the difference! At the same time, it's super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad. A very easy and delicious peanut sauce recipe!

Prep Time: 15 minutes Total Time: 15 minutes Ingredients:
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1 cup fresh-tasting dry roasted peanuts, unsalted 1/3 cup water 2 cloves garlic, minced 1/2 tsp. dark soy sauce 2 tsp. sesame oil 2 Tbsp. brown sugar 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce) 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste) 1/3 cup coconut milk

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. 2. Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar. 3. Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy! Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze). The Thai Peanut Sauce/Dip recipe has an average rating of 4.6, based on 5 reviews.

Easy Thai Sweet Chili Sauce Recipe
Recipe Feedback:User Rating Be the first to write a review By Darlene Schmidt, Guide

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thai sauce recipes thai curry paste recipes thai chicken recipes thai spring rolls

Copyright Darlene A. Schmidt, 06/30/10

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Copthorne Tara KensingtonGood location & great booking rates Short walk from Kensington Learn To Analyse BeerSiebel Institute Sensory Analysis for Quality Control fish ballExpert in Making fish ball Quality Guaranteed. Global Thai Food Ads Recipe Thai Curry Chicken Cooking Light Recipe Filipino Food Recipe Thai Fish Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together and tastes better than the store-bought version, mainly because you can adjust the spice level to suit your taste, as well as the sweetness-sourness balance (also, there are no added chemicals or unhealthy ingredients in the homemade version). Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods (try it with chicken wings, shrimp, or spring rolls!). ENJOY!

Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes Yield: Makes 1/2 Cup of Sauce Ingredients:
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1/2 cup rice vinegar (or substitute white vinegar) 1/2 cup + 2 Tbsp. white sugar 1/4 cup water 3 Tbsp. fish sauce 2 Tbsp. sherry (or cooking sherry) 3 cloves garlic, minced 1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce) 1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water

1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil. 2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar). 3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes). 4. Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili. 5. Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!

weet and Sour Chicken Stir Fry
Recipe Feedback: User Rating (1 review) 5 out of 5 11 Write a review

By Darlene Schmidt, Guide

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sweet and sour chicken lemongrass thai stir-fries easy thai recipes

Sweet & Sour Chicken - Mmmm...! D.Schmidt

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Karmavore Vegan ShopVancouver's Vegan Store! Retail Location & Online Thai Businesses for SaleBangkok, Thailand. Bars, Clubs, Restaurants, Hotels etc. for Tahini Distributors UKWe supply 100% pure natural Lebanese Tahini in 1,8&15 Thai Food Ads Thai Food Delivery Thai Curry Chicken Korean Food Recipe Thai Photo Thai Fish This healthy and colorful recipe will please everyone at dinnertime - even the kids. Slices of chicken (or pork) are cooked in a special Thai-style sweet and sour sauce that's tangy-delicious. Add shiitake mushrooms and bok choy, plus fresh vegetables such as bell peppers and tomatoes plus fresh coriander, and you've got a low-fat, one-dish meal that also makes a great party or potluck dish.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Ingredients:
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SERVES 4 MARINADE: 4 Tbsp. soy sauce mixed with 1 tsp. cornstarch 3-4 boneless chicken breasts or 6-8 thighs (OR the equivalent of pork) 1 red and 1 green bell pepper, chopped into bite-size pieces 4-6 fresh shiitake mushrooms, sliced 4 small "heads" bok choy, or the equivalent of 2 cups Chinese cabbage, chopped 5 green onions, cut into 2-3 inch lengths handful of fresh coriander (for garnish) oil for stir-frying SAUCE: 1 stalk lemongrass, cut into 3-inch lengths (for more on lemongrass, see link below) 3 Tbsp. fish sauce 2 Tbsp. tomato ketchup (or substitute tomato paste + 1 tsp. sugar) 1/2 cup water 1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children 1 Tbsp. rice vinegar 3 Tbsp. brown sugar 1 thumb-size piece galangal (or ginger), grated 3 cloves garlic, minced 1 Tbsp. soy sauce 2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store) 1 heaping tsp. cornstarch dissolved in 3 Tbsp. water

For a breaded version of Sweet and Sour Chicken, see my: Classic Thai Sweet & Sour Chicken Recipe. 1. First, mix the soy sauce with the cornstarch - this is your marinade. Mix with the chicken and allow to sit while you prepare the sauce and vegetables. 2. Using a sharp knife, make superficial cuts along the lengths of lemongrass. Then gently bend these pieces to "bruise" them (this releases flavor and fragrance). Place these small stalks in a mixing bowl.Note: For complete instructions on how to buy and cook with lemongrass,

3. 4.

5. 6. 7. 8.


see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass Add all other sauce ingredients to the bowl except the cornstarch. Stir well. Now prepare all your vegetables for stir-frying. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan whenever it turns dry). Add the sauce (with the lemongrass), stirring well. Bring to a boil, then lower to medium heat. Cover, simmering for 5 minutes. Add the mushrooms, green onion, and bell peppers, stirring well. Continue cooking another 5-6 minutes, or until vegetables have softened. Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender. Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chili. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice. Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

 Leftovers: this dish makes for great leftovers. Keep covered in the refrigerator for up to 1 week, or freeze in a casserole dish and then pop in the oven when you need a quick dinner.

Savory Sticky Rice with Mushrooms, Green Onion, and Chili
Recipe Feedback: User Rating (2 reviews) By Darlene Schmidt, Guide 4.5 out of 5 22 Write a review

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1. Classic Thai Recipes

Copyright Darlene A. Schmidt, 03/02/10

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Olive Garden® For DinnerTry New Parmesan-Polenta Crusted Steak With Mezzaluna Ravioli Today! Copthorne Tara KensingtonGood location & great booking rates Short walk from Kensington Karmavore Vegan ShopVancouver's Vegan Store! Retail Location & Online Thai Food Ads Recipe Thai Curry Chicken Thai Rice Recipe Gujarati Food Recipe Thai Fish This sticky rice recipe is simple to make and oh so delicious! A meal unto itself, this Thai Sticky Rice with Pork & Mushrooms is a savory dish that is similar to fried rice, except it has a wonderfully chewy texture that even kids enjoy. While this recipe would normally be made with Thai or Chinese sausage, I've substituted strips of bacon, which I find works wonders with this recipe. Note that you can either include the minced chili in the recipe, or leave it out and serve with chili sauce on the side (it's delicious like this!).

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients:
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SERVES 2-3 as a Main Entree OR 4-6 as a Side Dish 2 cups Thai sticky rice (also called Thai "sweet rice") soaked in 3+1/2 cups water 3-4 strips bacon 1/3 cup shallots or purple onion, diced 1 cup shiitake mushroom, diced 1 tsp. minced garlic

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1 red chili, de-seeded and minced, OR 1/2 tsp. dried crushed chili (omit for mild rice) 1+1/2 Tbsp. fish sauce 1+1/2 tsp. dark soy sauce OR mushroom-flavored soy sauce (OR 2 Tbsp. regular soy sauce) 1 Tbsp. regular soy sauce 3 spring (green) onions, finely sliced 1 package banana leaves OR bamboo leaves (thawed if frozen), OR cheesecloth or clean kitchen cloth Optional garnishes: extra red chili and a sprinkling of fresh coriander or basil

For a step-by-step version of this recipe (including how to steam sticky rice with banana leaf), see my: How to Make Thai Savory Sticky Rice (with pictures). 1. Soak 2 cups sweet (sticky) rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer). Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked. 2. While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen), rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready. 3. Place bacon in a large frying pan/wok together with 1-2 Tbsp. water. Fry over medium-high heat until cooked (chewy, not crisp). Remove from heat, leaving all or half the fat in the frying pan. 4. Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!). Place it back in the frying pan. 5. Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.). 6. Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened . Remove from heat. 7. Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.) 8. After 30 minutes, remove from heat. Allow to sit (with lid on) for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".)

9. Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix in. 10. To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired). ENJOY! The Savory Sticky Rice recipe has an average rating of 4.5, based on 2 reviews.

Rice - Kow Su-ay

Rice is so important to many Asian countries. In Thai, to have meal we say 'gin kow' which literally means 'eat rice'. In Thailand, rice is not a side dish, it is the central dish and all other things that you eat, support it. In a Thai meal, you generally eat more rice than anything else and it serves as the foundation for the food pyramid. This rice and rice recipe is for the fluffy white rice that you see with 90% of Thai dishes. The easiest way to cook rice is with a rice cooker. While the rice cooker's manufacturer will give you specific instructions, they always abstract to: Add rice. Add water. Push button. Wait fifteen to twenty minutes. Open lid. Eat. This method of cooking it on the stove is nearly as easy, but may take a couple tries to learn how to make it perfectly. 2 Servings 1 1/2cupwater

1 cuprice - Thai long grain Tips and substitutions The biggest trick is remembering to turn the temperature down. The Measuring Cup Method: Put rice in a pot that is big enough to prevent boil over (over 1 1/2 quart). Rinse rice in cold water to clean it. The ratio of rice to water is usually one to one and a half. However, if it is a new crop which still has a lot of water content, use 10% less water. Some people like soft rice, some like hard rice. Add more water if you like softer rice. The Knuckle Method: Add as much rice as you think you need. Rinse rice and add water a knuckle high--the water should come up one knuckle of you finger from the top of the rice. Surprisingly enough, this seems to work no matter how big your hands are. With the lid off, turn the heat on high until the water starts to boil. Then turn the heat to simmer and watch the pot until the water level reduces to just above the rice. The exact point you should be watching for is when some of the rice is above and some of the rice is below the water. If you miss that point, add a little more water and then let the water heat up before covering. Cover the pot and turn the heat down to the lowest heat available on your stove. It should take about 5-10 minutes until all the water is absorbed. Turn off the heat and keep the cover on until you are ready to serve it. If you are making rice for fried rice, reduce the water by 10% to get a firmer rice. It is easier to cook fried rice with firm rice because it is less likely to clump together, absorbs more seasonings and tastes better. Learn more about this and other similarly prepared Category Defying Recipes (Other) recipes

Barbeque Pork - Moo Dang

Moo Dang, literally means 'red pork'. Because the pork you see hanging in restaurants is always obscenely red, for a long time I thought that you had to add red food coloring to make the barbequed pork. Well, I found out that you don't have to. The pork will turn red when cooked, just not the fire engine red seen in restaurants. In Thailand, Moo Dang is traditionally made by boiling pork in the marinade, but I have an aversion to boiling foods because of the loss of flavor and nutrients. That may be why you see a lot of restaurants adding the food coloring. 2tablespoonssugar 2tablespoonssoy sauce 1tablespoon salt 1lb pork 1teaspoon Chinese five spice

Tips and substitutions Barbequed pork can be frozen for future use and re-heated in the microwave. Frozen barbequed pork makes future lunches much faster. Select pork that is a big chunk and not a pork chop. If you like pork loin, that is great. But you don't have to get pork loin. Asian markets normally have the right cut of pork for sale as 4 inch by 5 inch by 3 inch chunks of meat. Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like. Marinade with the rest of the ingredients for at least half an hour or overnight. Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil. When done, the pork should be reddish, firm and dry but not burned. Of course, you can also cook the pork on the grill, but the oven is convenient year-round. Learn more about this and other similarly prepared Grilling (Yang) recipes

Barbeque Pork on Rice - Kow Moo Dang

Rice dishes like Barbeque Pork on Rice, known in Thai as Kow Moo Dang, are classic Thai lunch fare. In a noodle shop, you will find tall green onions sitting in a jar full of vinegar on your table, waiting for your Kow Moo Dang. Take a bite of kow moo dang and munch on green onion at the same time. 2 Servings 2tablespoonsvinegar 1tablespoon sesame seeds, toasted and ground 2tablespoonsall purpose flour 1 cucumber, sliced 1 green onion Optional 1 egg Optional Tips and substitutions The recipe describes the Kow Moo Dang that you can expect to find in Thailand. Without the egg, sauce or green onion, the dish still tastes pretty good. It is up to you. Make it the way you like!

You can substitute dark sweet soy for the marinade. Short cut: Buy already made barbeque pork from any Chinese restaurants. Medium hard boil the egg. In a small sauce pot or pan, heat up any left over marinade from the barbequed pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel the egg and drop it in the sauce to give the color to the egg. Add 2 tablespoons of flour to 2 cups of water and mix well. Add the flour water to the sauce to thicken the sauce. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add the vinegar and the toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed. Put the cooked rice on a plate. In Thailand, the cook often compresses the rice in a small bowl first and then flips the bowl onto the plate so that rice is neatly formed. Slice barbeque pork into very thin slices. Arrange the pork on the dish. Garnish with sliced cucumber, green onion, and sliced egg. The onion should be about 6 inches long from the white part to the green leaves. Spoon a couple of spoons of sauce on top. It is ready to serve. Learn more about this and other similarly prepared Grilling (Yang) recipes

Peanut Sauce for Satay - Nam Jim Satay
People often asked me how to make a peanut sauce. At first, my reply was 'peanut sauce?' The only peanut sauce that I know is satay dip. However, I've seen 'Thai peanut sauce' at various supermarkets. I assume that that is what people were asking me for. I've also heard that people put meat and/or vegetable in the sauce and eat it with rice. But in Thailand, this sauce is strictly for satay! 4 Servings 1 3 23 2 1 tablespoon tamarind tablespoonssugar tablespoonspeanut butter tablespoonsfish sauce tablespoon red curry paste

3/4cup coconut milk Tips and substitutions In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too, if that is what you have in your kitchen. Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste. Serve with satay and cucumber salad. Place the sauce on a flat plate for easy dip, saucer dish is the best. Learn more about this and other similarly prepared Category Defying Recipes (Other) recipes

Satay - Satay

Satay is a great barbeque food and fun to eat. Cook Satay sticks right along with your barbeque chicken or hamburger. This is an easier, and tastier method for making satay than people generally use in Thailand. For some reason the style commonly found on the street there has migrated to using condensed milk, but I prefer it this way. This satay version has fewer, easier to find ingredients and does not compromise the taste. 4 Servings 1 teaspoon sugar

1 teaspoon salt 1 lb pork 2 tablespoonscurry powder 1/2cup coconut milk bamboo skewer Tips and substitutions The pork should be yellowish in color. Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric. Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes. Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight. In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning. Grill and serve with peanut sauce and cucumber in vinegar. Learn more about this and other similarly prepared Grilling (Yang) recipes