This simple dish that is quick to make and prepare, it served with rice, prepare all of the ingredients first including the rice, it originates from central Thailand and is really spicy dish. if you are not a hot person just has to add less of the chili.

Ingredients

• 1 cup chicken
• 1/2 cup basil leave
• 3 tsp.soy sause
• 3 tbsp. oil
• 4 cloves garlic
• 5 red chilli
• 1 tsbp. oyster
• 1 tsp.sugar

Stir fry pork with sweet basil (Phad kra phow mu) is a post from: Cooking With Saichon

If you a fan of seafood try  this recipe , Quick and simple in Thai name we call Phu pud prick thai dum.

Ingredients

• 1 big crab
• 1 tbsp. black pepper
• 1 tbsp. garlic
• 1 tbsp cilantro root
• 1 tbsp. oyster  sauce
• 1 tbsp. sugar
• 1 tbsp. thin soy sauce

Preparation

1. clean the crab real good and then chop in a sized pieces
2. put the oil into a pan over a medium heat add garlic and fry with oil for a few seconds.
3. add the crab into the pan and then continue to stir fry  until the crab is half cook half  done, add thin soy sauce , oyster sauce, sugar and then black pepper.continue to stir until the crab is cook.
4. serve with rice as the aside.

Stir fry crab with black pepper (Phu pud prick thai dum) is a post from: Cooking With Saichon

This one of my favorite.is the stir-fry bokchoy with garlic even the bokchoy has been cook but  the bokchoy is still crunchy and has a lot of the flavours when you add oyster sauce with garlic to it, try this my recipe and i hope you will like it too.

Ingredients

• 3/4 pounds bokchoy
• 4 cloves garlic
• 3 tbsp. oyster sauce
• 1 tsp. salt, pepper to taste
• 1/2 soy sauce
• 1 tsp. sugar

Preparation

1. Peel garlic and chop finely
2. Discard yellow leaves of bokchoy, wash and pat dry, then cut it and half
3. Heat oil in wok on medium- high heat, when oil hot, add garlic fry until fragrant and then add sliced of bokchoy and oyster sauce ,soy sauce, sugar, pepper, salt just to taste, stir-fry until bokchoy half cook half done, then remove  the heat
4. put on the plate and serve with rice aside

Stir-fry Bokchoy is a post from: Cooking With Saichon

If you are a fan of green vegetable , try this recipe is easy to make and does not take time at all to make it.of cauce is so healthy food and yummy and is full of flavours. Enjoy!

Ingredients

• 3/4 pounds chinese broccoli ( Gai lan)
• 2 cup pork tenderloin
• 4 cloves garlic
• 3 tbsp oyster sauce
• 1/2 tsp. pepper
• 2 tbsp vegetable oil

Preparation

1. Peel garlic, wash dirt and then mince garlic
2. Discard hard leave and yellow of chinese broccoil , wash and pat dry, then cut leaves in to 2-3 length, peel stems skin, and slice into a small pieces.
3. Clean pork and slice into a small pieces
4. heat it in a wok on medium-high heat, when oil hot, add garlic fry until fragrant, then add sliced pork. stir-fry until the pork is getting cook.
5. Add chinese broccoli and oyster sauce, stir-fryuntil chinese broccoli are getting sofe then remove the heat
6. Place chinese broccoli with oyter sauce on a plate and serve wit rice aside

This recipe can be cook with beef, pork , seafood or you cook with out any meat.

Stir-fry chinese broccoli with oyster sauce (Mu Phat khana ) is a post from: Cooking With Saichon

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

Been a couple day that i did not put the recipe on the the web page, this week i has a cranky baby all week but anyway today i would like to chair how to prepare the rice if you been steam it and has left  a lots  because you will think what should i do in the next day. try this

Ingredients

• 2 1/2 cup cook rice
• 200 gram ground pork
• 1/2 holy basil leaves
• 1 red and green spur chili
• 3 yellow spur chillies
• 1tsp.sugar
• 1 tbsp. garlic
• 1 tsp. fish sauce
• 3 tbsp cooking oil
• 1/2 cup oil (for fry the basil leaves)
• 1 boiled salt egg(optional), shelled and cut in pieces

Preparation

1. Heat the 1/2 cup of oil in wok. when hot, put in basil leaves, fry until crisp, remove from the oil, and set aside to drain.
2. Pound the yellow chillies and garlic together until well ground. cut the red and green chili diagonally into thin slices,
3. Heat the 3 tbsp. of oil in a wok. when hot, stir fry the yellow chillies-garlic mixture until fragrant, then,put in the pork and stir fry, seasoning with the fish sauce and sugar, next add the rice and continue stir frying.
4. When the rice is about done, add the sliced red and green chillies and mix thoroughly.
5. Place the fried basil leaves on place, dip the rice onto basil leaves. serve with salt egg.

Spicy pork fried rice on crispy basil leave (khao phad ka-phrao mu) is a post from: Cooking With Saichon