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

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

Thai yellow curry is so versatile, you will want to try it with a variety of meat , seafood, noodle and soup recipes. This fragrant yellow curry paste make  thai food easy to cook, and quick as well, especially if you make the paste ahead of the time and keep it on hand in refrigerator.

INGREDIENTS

• 3 dried chillies, seeds removed, soaked in water
• 5 broiled shallots
• 10 broiled garlic cloves
• 1 tsp. sliced galangal
• 1 tsp. lemon grass
• 1 tsp. broiled ginger
• 1 tbsp. roiled coriander seeds
• 1 tsp. roasted comin seeds
• 2 tsp. curry powder
• 1 tsp. salt
• 1 tsp. shrimp paste

pound or blend all ingredient until ground.

Thai yellow curry paste (Nam phrik kaeng ka-ri) is a post from: Cooking With Saichon

Today i want a chair of the curry paste recipes that you can do your own. the most popular Thai curry paste , is Red Green yellow. these taste explosion paste, work with everything from Thai meat dish to vegetable and seafood- even noodles, While Asian grocers sell ready-made pastes, they can not compare with homemade. cook up some Thai food with the pastes immediately or save in refrigerator for up to2-3 week.

Green curry paste (Nam pharik kaeng khiao wan)

Thai green curry paste it easy to make. Added to chicken or other meats,as well seafood, tofu, vegetable, noodles. This paste  will create  sumptuous curries. Easily make sumptuous curry chicken using this recipe, plus a Wide range of another Thai dishes that are certain to please, use right away, or store in the refrigerator for up 2-3 week and use it as you need it.

Ingredients

• 15 green hot chillies
• 3 tbsp. chopped shallots
• 1 tbsp. chopped garlic
• 1 tsp. chopped galangal
• 1 tbsp. chopped lemon grass
• 1/2 tsp. chopped kaffir lime rind
• 1 tsp. chopped coriander root
• 5 pepper corn
• 1 1/2 ground roasted grader seeds
• 1/2 tsp. ground roasted cumin seeds
• 1 tsp. shrimp paste
• 1 tsp. salt

Pound or blend all ingredient until ground.

Thai curry paste recipes is a post from: Cooking With Saichon

This meal it take about 40minutes  to make it. spraying these cute little round balls with cooking spray a few time while they brown gives them a crisp, deep-fried. crust without the deep-frying. if you leave out the chicken, the rice balls make a great meal for vegetarians.

Ingredients

• 1 cup cooked rice
• 3 tsp olive oil
• 1/4 pound chicken cutlets, rinsed and dried
• 1 1/4 tsp salt
• 1/4 pepper
• 1/2 sweet potato puree
• 1/4 shredded cheddar cheese
• 1 large egg, lightly beaten
• 1/2 cup spinach or broccoli
• 11/2 cups whole-wheat cracker crumbs or breadcrumbs
• 1/4 cup low fat buttermilk

Preparation

1. Place a rice in a small saucepan with 1 cup of water , cover and bring to a boil. Reduce the heat to very low and cook still the rice is tender.or use the rice steamer
2. Meanwhile, coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot , add 1tsp. oil. Sprinkle the chicken with1/4 tsp. salt and pepper, and cook until no longer pink in the center, 4 to 5 minutes per side
3. Cut the chicken into chunks and place them in a food processor or blender. add sweet potato puree, cheese ,1tsp. salt, and the buttermilk, and blend until smooth. transfer the mixture to the large bowl and stir  in the cooked rice. roll the mixture into 1-inch ball and place them on the sheet of waxed paper or aluminum foil.

Rice balls (with sweet potato or broccoli) is a post from: Cooking With Saichon