Pork with Spicy Lime Sauce

Pork with Spicy Lime Sauce : Mhoo Ma Now : หมูมะนาว

Simple and easy to spice up your boring day!

     I made this as a traditional taste but serve like fusion ^___^ All ingredients are easy to find except fish sauce for somebody, haha anyway I wish you’ll try this someday.

     In traditional way we serve pork on cabbage and top with sauce, Chinese kale stem as a side. Eat as an starter or appetizer. I’m not drink but I don’t know why people like to eat this with beer or maybe this is a great dish for it LOL

     You can use other meat which you like, shrimp beef squid are scallop are so great with this sauce. Depend on what kind of meat on sale that time can save your money as much. ^____^

Watch How to make Pork with Spicy Lime Sauce

Ingredients:

200g. sliced pork (or other meat you like)

200g. cabbage

5-6 cloves garlic

2 Thai red chili (or as much as you like)

1 tbs. chopped cilantro

2 ts. Sugar

4 ts. Fish sauce

6 ts. Lime juice

- - - - - - - - - - - - - - - - - - -

ส่วนผสม

หมูสไลด์ 200 กรัม (หรือ เนื้อสัตว์อื่นๆ ตามชอบ)

กะหล่ำปลี 200 กรัม

กระเทียม 5-6 กลีบ

พริกแดง 2 เม็ด (หรือ มากน้อยตามชอบ)

ผักชี 1 ต้น (หรือ สับแล้วได้ประมาณ 1 ช้อนโต๊ะ)

น้ำตาล 2 ช้อนชา

น้ำปลา 4 ช้อนชา

น้ำมะนาว 6 ช้อนชา

Spicy Tuna Salad (Yum Salad Tuna)

     Spicy tuna salad, or in Thai word call " Yum salad tuna " (ยำสลัดทูน่า) This dish very popular in FUJI Japanese restaurant in Thailand. Kind of funny! Thai style in Japanese restaurant, but it's really delicious and become the most popular menu for the restaurant. (I'm surely) Every table must order this menu. This dish adapted for our taste so that why they add some lemongrass and chili.

     Again FUJI is the most popular Japanese restaurant in Thailand. They have many branch all around our country. FUJI had adapted them food taste up to Thai taste, so almost menu in the restaurant not real Japanese taste :) But I'm surely Sashimi dish is real Japanese, because it's raw LOL

Tomatoes, Cucumber, Canned Tuna, Iceberg lettuce

Red onion, Lemongrass, Thai red chili, Lime

Ingredients : ( 1 serving )

• 70 g. Canned Tuna in oil (drained)
• 30 g. Iceberg lettuce (or any kind of veggies you like)
• 40 g. Grape tomatoes (or cherry tomatoes)
• 30 g. Cucumber
• 10 g. red onion
• 1 tbs. slices lemongrass
• 1 tbs. chopped Thai red chili (as much as you like)

• 4 tbs. Mayonnaise
• 1 tbs. Sugar
• 1 tbs. Lime juice (for sour taste)
• 1/2 ts. Salt

*The brand of Mayo will give you different flavor, and seasoning can adjust to your taste. Please check the taste before adding Tuna and veggies :) 

Watch how to make Spicy Tuna Salad

Tom Yum fried rice (Thai spicy fried rice)

     This menu call "khao pad tom yum" ข้าวผัดต้มยำ. It has adapted from Tom yum soup to fried rice, really easy to make and tasty, come with herbs and spicy. So today I like to add baby corn and some straw mushroom, but you can add any kind of veggies you like and easy to find in your market. I chopped all herbs really fine to let us can eat them and give more flavor. If you don't like can add it in big chunk and scoop them out at the end.

Straw mushroom, Baby corn and Squids

You can use any kind of meat and vegetable you like.

Chopped garlic, Thai red chili, Lemongrass

Long coriander leave, Galangal, Kaffir lime leave, and Shallots

You will need : (2-3 serving)

• 3 cups Thai jasmine cooked rice
• 80 g. squid or any kind of meat you like
• 3-4 straw mushroom or white mushroom if you like
• 2 long coriander leave or regular coriander/cilantro
• 4 baby corn
• 1 galangal root (around thumb size or 1 tbs chopped)
• 1 stalk lemongrass
• 2 kaffir lime leave
• 4 Thai red chili (as much as you like)
• 2 cloves garlic
• 1 small shallot

Seasoning : (can adjust to your taste check the taste before add kaffir lime leave)

• 2 ts. sugar
• 2 ts. fish sauce
• 2 ts. soy sauce
• 1 ts. oyster sauce
• 3 ts. lime juice

Watch how to make Tom Yum fried rice (Thai spicy fried rice)

Thai chicken coconut soup (Tom kha gai)

   This menu is similar like Tom Yum soup but this will have less spicy without chili paste. The key of this menu is add galangal root more than lemongrass. Why? because this menu call "Tom Kha Gai" ต้มข่าไก่

Tom = soup

Kha = galangal

Gai = chicken

   Yes! Kha is the main ingredient of this menu. And again Galangal's flavor is absolutely different from ginger root, do not use it to substitute Galangal ;)

Kaffir lime leave, Oyster mushroom, Galangal root

Thai chili, Coconut milk, lemongrass and cilantro

You will need : (1-2 serving)

• 2+1/2 cups of water
• 250 ml. coconut milk (200ml. first and 50ml. at the end)
• 250 g. chicken
• 60 g. oyster mushroom
• 1 stalk lemongrass
• 2 kaffir lime leave
• 5-6 slices galangal root
• 3 tbs. tamarind paste
• 2 tbs. fish sauce
• 1/2 tbs. sugar
• 1 pinch salt
• 1 tbs. lime juice (add as much as you like)
• Thai chili (up to your taste)
• cilantro (garnishing)

Watch how to make Thai chicken coconut soup (Tom Kha Gai)

Thai Panang curry

     Panang curry is a dry curry which fried in coconut milk. In this recipe I use chicken for the meat and you can also use another meat you like such as, beef, pork or anything. We traditional serve as a side dish with some rice, but you can adapt to eat with other :) Good luck in the Kitchen.

Red curry paste, same as my earlier recipes which are Stir fried Thai red curry paste and Fish in dried red curry

This dish also add Kaffir lime leave or someone call Thai lime leave. Pull the stem off, roll and finely slice. This will give you citrus flavor. I really love it. Many Thai dish also add it, like Tom Yum Pla and Tom Yum Kung

Thai egg plant, as you can see water get a bit brown because of egg plant effect. That why we should soak it in water, if not your egg plant will getting brown instead :D

Ground roasted peanut, I use mortar to ground it. So in Thailand we rarely use blender to blend anything, we use mortar for ground, blend, and mix. It'll give more aromatic than use blender.

Chicken, You can cut them in any design you like, and cooking time will change up to how thick of your meat :)





You will need : ( 1 serving as a side dish )

• 200 g. Chicken breast
• 2 Thai eggplants
• 2 tbs. roasted peanut
• 3 tbs. red curry paste
• 3 kaffir lime leave
• 4 ts. fish sauce
• 2 ts. palm sugar
• coconut milk ( I use around 5 tbs.)
• water (add if the sauce is too thick)
• cooking oil for frying

Watch how to make Thai panang curry

Green curry spaghetti

          If you a big fan of green curry, I'm surely that you will love this dish too ;) Same ingredient as Green curry fried rice but in this recipe we add one more thing which is coconut milk to make sauce. Alright hope you enjoy this recipe and my video :)

I use Chaokoh brand for the coconut milk, this package is 250 ml. but use just 200 ml. However if you like a lot of water in your sauce add it all and add more seasoning in it.

Red chili, It doesn't spicy but it give a really good color into my dish. Remove seed and membrane first then cut into stripe like that >>>

Baby corn, I buy fresh baby from nearby market if you can't find fresh one just use the frozen instead. *You can also add another vegetables you like such as carrot, beans, etc.

Thai eggplant, cut stem off and thinly slice it, soak in water to prevent from getting brown.

You will need : (3-4 serving)

• 200 g. dried spaghetti
• 200 g. chicken breast
• 100 g. baby corn
• 2 Thai eggplants
• 1 handful of Thai basil (sweet basil)
• 1 red chili
• 200 ml. coconut milk
• 50 ml. water
• 3 tbs. green curry paste
• 1 tbs. fish sauce
• 1 tbs. soy sauce
• 1 tbs. sugar
• 3 tbs. oyster sauce
• 2 tbs. cooking oil for frying

Watch how to make Green curry spaghetti

Tom yum kung (Thai sour and spicy shrimp soup)

          Kung, Koong, Goong or what ever :) means Shrimp - - - Tom yum has many style to make, it's up to how style you like, some add tomatoes some add dried chili. So today I'll show you how to make condensed soup style. 

          Left picture is evaporated milk that I've been use in Stir fried crab in curry powder. I add it in soup, anyway if you can't find that milk you can also add whole milk, or cream but less than my measure :) In Thailand this milk very popular, we use in bakery as a milk substitute because milk is more expensive and this will give better texture (maybe) for cake and other dessert. In almost cake for commercial use this milk for sure. I hope you can find this in your nearby store :)
          If you do like clear soup, just skip the milk and follow all step in my video.

          Right picture is a galangal ro somebody known it as a Thai ginger. The color and flavor are exactly difference :) You can't use ginger to substitute galangal < Seriously! :D and again I hope you can find this in your nearby, asian or online market :'(

You will need : 1-2 serving
*I sort ingredients by step I add :) I hope this will help.

• 3 cups water
• 2 small shallots
• 1 stalk lemongrass (cut 1"inch long)
• 4 slices galangal
• 1 pinch salt
• 1 pinch sugar

• 200 g. shrimp
• 30 g. straw mushroom or white mushroom (use any kind that easy to find)
• 1 ts. fish sauce
• 4 kaffir lime leave

• 1 tbs. Thai chili paste
• 3 tbs. evaporated milk
• 3 ts. fish sauce
• 2 ts. chopped Thai chili (up to your taste)
• 5 ts. lime juice
• cilantro leave for garnish :)

Watch how to make Tom yum kung

Green curry fried rice (khao pad kang kheaw wan)

Spice up your normal fried rice with some green curry paste! Easy and delicious..come with aromatic herbs. I really like this dish because they give me a bit  hot and aromatic from Thai basil. You can add any kind of vegetable you like and also add less or more curry paste up to your taste :)

soak Thai eggplant after slicing
to prevent from getting dark skin

refrigerated 30 mins before cooking time
to prevent from soaky rice

You will need : (1 serving)

• 1 cup cooked rice
• 40 g. slices chicken
• 10 g. baby corn
• 1 tbs. green curry paste
• 1 ts. fish sauce
• 1 ts. soy sauce
• 1 ts. sugar
• 1 hand full Thai basil leave
• red chili for garnishing
• cooking oil for frying

I use this brand for green curry paste
come in small amount

Watch how to make Green curry fried rice

Deep fried shrimp with lemongrass (kung hor ta klai)

กุ้งห่อตะไคร้ (kung hor ta klai)

Give you more aromatic from normal shrimp cake by stick with lemongrass, If you want an extra flavor from lemongrass try to punch them before stick with shrimp :)

You will need: (1 serving or 4 sticks)

• 150 g. ground shrimp
• 4 sticks of lemongrass (cut roots off, use 3" long from the end, don't use head they're bitter)
• 3 cilantro roots
• 1 ts. black pepper corn
• 1 ts. fish sauce
• 1 ts. soy sauce
• 1 ts. oyster sauce
• 1 ts. sugar

Lemongrass spicy salad (yum ta klai)

ยำตะไคร้ (yum ta klai)

This menu is very popular for people who drink beer or whiskys in Thailand :) Aromatic by lemongrass and  mint.

You will need : (1 serving)

• 50 g. cooked ground pork
• 50 g. cooked shrimp
• 20 g. deep fried cashew nut
• 1 tbs. deep fired dried shrimp
• 3 tbs. slices lemongrass
• 1 slices shallot
• 2 ts. chopped spring onion
• 1 ts. chopped mint leave
• 4 ts. lime juice
• 3 ts. fish sauce
• 1 ts. sugar
• 1 ts. chopped Thai red chili

*all ingredient can be adjust to your taste :)

Use high heat to deep fried Cashew nut
wait until really hot, throw them in
and scoop them out immediately
(or until golden brown)

wash dried shrimp before deep fry it

deep fried cashew nut and dried shrimp
will look like this :)

Direction : Mix all seasoning in mixing bowl, stir until sugar dissolve, check the taste of sauce add more until the taste just right, then at all meat (ground pork, shrimp, cashew nut, and dried shrimp) Finally add all vegetable and herb :)

Thai chicken rice (khao man gai)

ข้าวมันไก่ (khao man gai)

Khao man gai is a common street food in Thailand, you can find these in everywhere you go. They some with sauce made from soy bean and soup from boiling chicken. But nowadays it's hard to find the delicious restaurant to give a entrust for our belly LOL. That why I've made it today :) In traditional way we use whole chicken but I'll use just drumstick with thigh. Why I didn't use chicken breast, because if you use chicken which come with bone they will give you more tender and moisture :) you can remove skin if you don't like it.

I will seperate into 3 part for this menu.

1. Chicken and broth  >>>>           
2. Rice                       >>>>           
3. Sauce                     >>>>           

You will need : (5 serving)

• 4 L. water
• 500g. chicken drumstick with thigh
• 100 g. ash gourd
• 4 slices ginger
• 4 small rock sugar
• 1 ts. salt
• 1 tbs. fish sauce

• 2 cups uncooked Thai jasmine rice
• 1 tbs. chopped garlic
• 3 slices ginger
• 2 tbs. cooking oil
• 3 cups broth from boiling chicken

• 3 tbs. soy bean paste
• 2 ts. sugar
• 4 ts. lime juice
• 1+1/2 tbs. broth from boiling chicken
• 4 tbs. chopped ginger
• 3 tbs. chopped garlic
• 2 tbs. chopped Thai red chili
• 2 tbs. chopped cilantro

                *Ingredients for sauce can adjust to your taste.

I use this brand for soy bean paste
Healthy boy brand
Soy bean paste Formula 1

small ash gourd

I use just a small amount of it :)

Fish in dried red curry (chuchi pla)

ฉู่ฉี่ปลา (chuchi pla)

Rich and little bit hot, great with rice and good for dinner :) It looks hard to do but actually it really easy just a few step. I go out to buy ingredients at market, other people ask me what I'm going to do? I answer them I'll do this dish, They panic!.." can't you do that? "..sure! why not it's really easy :)

You will need: (1 serving)

• 100g. fish fillet
• 65 ml coconut milk
• 2 ts. red curry paste
• 2 ts. fish sauce
• 2 ts. sugar
• 1 ts. soy sauce
• 1 ts. oyster sauce
• kaffir lime leaves
• red chili peper

I use this brand for coconut milk (left 65ml.)

Northeast Thailand style meat spicy salad (Larb)

Larb is the Northeast Thailand style spicy salad which have signature by roasted ground rice, this ingredient give you lightly smoke flavor. I've made mine with ground pork call "larb mhoo". Mhoo in Thailand mean pork. Anyway you can made this with other kind of meat which traditional ground them such as chicken, beef or turkey. Nowadays we adapted in to seafood like squid, prawn, or shrimp (not grounded) I recommend to eat this with sticky rice, they're so great combination ;)

You will need: (1 serving)

• 150 g. ground pork
• some chopped spring onion and cilantro
• 1 tbs uncooked jasmine rice (or buy already roasted ground rice from store)
• 1+1/2 tbs fish sauce
• 1+1/2 tbs lime juice
• 1+1/2 ts sugar
• red hot pepper flake (depends on your taste)
• water

*You can also add chopped Mint leave it you like ^^

Sour and Spicy fish soup (Tom Yum Pla)

          Tom Yum is a Thai sour and spicy soup with aromatic herbs. Tom Yum Koong is the world known dish from Thailand which is a made from shrimp or prawn but Tom Yum Pla made from fish because "Pla" in Thai word means fish!.
          This recipe from my family  really easy and we don't care how it's look :) [because it's not for commercial] Just  taste great that's all we want . The herb from recipe easy to find in Thailand. Some family growth in them yard, It's mean they can make Tom Yum any time they want! (sound great right?) 

          Galangal is a member of ginger family but it taste like a cross between  ginger and pepper. (I think..) It's look like ginger but Galangal  have white and a little bit pink skin and Ginger have only yellow skin.

          Kaffir Lime Leaf is a one kind of citrus. The leaf will give you an aromatic citrus-like smell and flavor. In Thailand use it in many dish.

You will need: (1 serving)

                        - 300 g. Fish (any kind you like)

     For broth    - 3 cups water

                        - a pinch of salt

                        - 2 small rock sugar (optional)

                        - 2 pieces slice Galangal

                        - 1 stick lemongrass

                        - 2-3 leaves kaffir lime leaf

     Seasoning   - 4 tbs. fresh lime juice

                        - 3 tbs. fish sauce

                        - Thai Chili (as much as you like)

           and some coriander for ganish

* The seasoning can adjust to your taste, you should put little a time and taste :)

Stir-fried pork with holy basil (pad ka praw)

Pad ka praw (ผัดกะเพรา) also popular for Thai people. Because when we don't know what we're going to eat we'll order this. Traditional served on rice garnish with some slices cucumbers, but almost people will order this with fried egg also. I think this should be great for lunch because it has hot flavor which can give you refreshing and give you an energy to continue working in afternoon.

In this recipe we'll use Holy basil, or sometimes it's call Hot basil. Holy basil is different from Italy basil. Holy basil give you hot flavor but Italy basil will give you a sweet flavor. Anyway if you can't find holy basil you can substitude this with Italy basil :)


you will need: (1 serving)

• Thai red chili - as much as you like
• Garlic - 2 cloves
• Grounded pork - 100 g.
• Holy basil - 1 handful
• Vegetable oil - for frying
• Sugar - 1/2 ts.
• Water
• Oyster Sauce - 2 tbs.
• Fish Sauce - 1 ts.
• Soy sauce - 1 ts.

Enjoy!

Sour & Spicy Sandwich

I'm really hungry and can't wait for rice cooked! I looked around and find something to eat, instance noodle? NO! I don't like it. I have some bread and finally I found this dish..it's so amazing for me quick, easy and delicious.

How I cook:

- 2 tbsp. Sugar

- 4 tbsp. white vinegar

- a pinch of salt

Above ingredient can adjust to your taste, mix well.

Add - some julienne carrots

- chopped Thai chili (up to your taste)

Cook slices pork in microwave (it up to you what you want to eat it can be ham, chicken, etc.)

Go to slice some cucumber while your pork cooking in microwave.

When your pork done add it to mixed sauce with carrot stir well. Pick up your bread and put everything on, leave the sauce for dressing.