Thits delicious thai treat make a great party. Is a classic thai snack with shrimp, crap or meat as the main ingredient (turkey or roasted chicken can also be substituted) Can be put together ahead of the time if you are planning on having company.

Ingredients

• 30 spring roll sheet cutted, 5 inch diameter
• 1 cup ground prawn
• 1/2 cup ground pork
• 1/4 cup small chunks yam bean tuber
• 1 tbsp. finely pounded coriander root
• 1 tbsp. finely garlic
• 1/4 tsp. ground pepper
• 1 tsp. salt
• 1/4 cooking oil for stir frying
• 4 cup cooking oil for deep frying
• 1/2 sweet sauce

Preparation

1. Mix the shrimp and pork together with all ingredients , except spring roll sheet and chopped garlic
2. Heat the oil for stir fry in a wok. when hot, put in the chopped garlic, saute until fragrant, and the put in the filling mixture from step1 and stir fry until done
3. On each the spring roll sheets, place 1 tbsp. of the filling and then fold up the sheet to enclose as in a bag. Tit the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in a boiling water and then dividing the stalks into strips. the bag should fit tightly around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bag attractive
4. Heat the 4 cup of oil in a deep wok, when hot , deep fry the bag until golden; then remove from the wok, drain, and serve with a sweet sauce.

Golden bag (Thung thong) is a post from: Cooking With Saichon

Ingredients

• 300 grams pork loin
• 6 peeled garlic cloves
• 2 tsp. fried garlic
• 1 minced coriander root
• 1/8 tsp. ground pepper
• 2 tsp. fish sauce
• 1/2 cup cooking oil

Preparation

1. Wash and dry the pork and then cut it into thin slice.
2. Pound the coriander root, garlic, and pepper until well ground and thoroughly mixed. toss the pork slice in this mixture, add the fish sauce, toss once again, and then set aside to marinate for half an hour.
3. Heat the oil in wok. when hot, put in the pork and fry golden brown; then remove from the wok. Place on plate with rice, and garnish with thin slices of red spur chili

Pork marinated garlic fried and pepper on rice ( Khao mu thod krathiam phrik thai) is a post from: Cooking With Saichon

Is easy and quick meal to make, Is does not take time at all even kid will love this recipe.

Ingredients

• 3 eggs
• 1/2 cup ground pork
• 1 thinly sliced spring shallots
• 1 finely sliced spur red chili
• 1/8 tsp. ground pepper
• 2 tsp. fish sauce
• 2 tbsp. water
• 1/4 cup cooking oil

Preparation

1. Break the eggs into a bowl, and the pork. fish sauce, and pepper, spring shallots, and beat to mix thoroughly.
2. Heat the oil in a wok. When hot, pour in half of egg mixture. When done on one side, turn  and fry until done on the another. Fry the remainder of the egg mixture in the same way . Sprinkle with onions and chili.
3. Serve with hot rice.

Ground pork omelette (Khai jiow mu sab) is a post from: Cooking With Saichon

Today i come up with a super easy and yummy clear soup and is really good and helthy meal.

Ingredients

• 1/2 Cup. chicken
• 1/2 Cup. pork
• 1/2 Cup. shelled shrimp
• 1 Chinese radish
• 1 Carrot
• 1/4 tsp. ground pepper
• 1-2 tsp. lightsoy sauce or fish sauce
• 5 Cup. soup stock
• Coriander and spring shallot

Preparation

1. Slice chicken and pork into a small pieces
2. Wash and peel the radish and carrot, cut channels down the length, then cut into 1/4 inch thick slices (or carve to look like flowers or leaves)
3. Heat soup stock, add radish and carrot, and cook over low heat until tender, then add the pork, chicken and shrimp, boil and season to taste. When done, add a little sliced spring shallot. Dip into serving bowl, sprinkle with pepper and coriander, and serve immediately.

Chicken, pork, shrimp soup. (Kaeng jeut ruam mid) is a post from: Cooking With Saichon

This dish it very simple to make and really tasty meal, try it and see how you like it. enjoy!

Ingredients

• 500 grams chicken or beef
• 2 tbsp. ka-ri chilli paste ( available in asian store)
• 3 peeled and boil small potatoes
• 3 cup coconut milk
• 2 tbsp. fried shallots
• 1 tsp. salt

Preparation

1. Cut meat 2 inch thick slices
2. Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots adding the coconut cream in a small amounts. Then add the chicken or beef and cook while stirring. Spoon into a pot. Add the coconut milk, and salt. Cook the meat until it is tender, add potatoes.
3. Remove from heat when done, dip into serving Bowl, and sprinkle with fried shallots. Serve with cucumber relish.

Cucumber relish

1. Mix the 1/3 cup vinegar,2 tsp sugar, and 1 tsp.salt in a pot , bring to a boil, strain. and allow to cold.
2. Slice the 4 cucumbers, 2 shallots, and 1 red spur chilli just before serving and add the vinegar mixture.

Chicken or beef curry (Kaeng ka-ri kai rue neua) is a post from: Cooking With Saichon

This recipe is one of my flavoured , Is Thai classic salad and true taste experience! I have made mine with chicken but ground pork or beef can also used, you can use any kind of meat aurally. One of salad special ingredient es is roasted rice,, which add satisfying crunchiness to this salad. while it can be served as a meal unto it self, MY husband and I love it  with sticky rice on the side. But anyway you serve.

Ingredient es

• 2 lbs grounded chicken
• 1/2 cup green onion (sliced)
• 1/2 cup red onion (sliced)
• 1/2 cup mint leaves
• Fish sauce to taste
• 4 tbsp lamon juice
• grounded roasted rice
• 1 tsp. green pepper (sliced)

Preparation

1. Stir the chicken into the hot pan until is quite done, leave it cool down.
2. Mix the chicken fish sauce and then add lemon juice , green onion, red onion, pepper and mint leaves.
3. Taste it and add ingredients until is taste right or the taste that you like. And then add grounded roasted rice.

( Note, To make the grounded roasted rice. First of all heated a pan and put in one cup of rice stir it back and forth until getting brown. use the coffee grounder to grind it.)

Chicken salad ( Larb gai) is a post from: Cooking With Saichon

This recipes is so easy and classic. Is one of my favorite dishes, i like this dish because it is very crunchy and really get a true taste of vegetables and it healthy food. enjoy!

Ingredients

• 200 grams rice -straw mushrooms
• 200 grams asparagus
• 1 carrot
• 1 head cauliflower
• 1 tsp. coarsely chopped garlic
• 1 tsp. sugar
• 2 tsp. soy sauce
• 3 tbsp. water
• 3 tbsp. cooking oil

Preparation

1. Wash the carrot and boil in water until done, then, remove from the water, peel and cut into disk-shape slices one centimeter thick.
2. Wash the mushrooms and trim any foreign matter off the stems. Wash the cauliflower and separate the floweriest. wash the asparagus, trim off a tough portions, and cut into short lengths.
3. Heat the oil in a wok. when is hot fry the garlic until it turn yellow, add cauliflower, add the water and then the mushroom, cook with the stirring, add the asparagus and then the carrot.
4. Season with the fish sauce and sugar, stir to mix well, and when everything is done did up  onto a serving platter.

Stir fried asparagus,carrot, and cauliflower with mushrooms (Phad phak ruam mid) is a post from: Cooking With Saichon