HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

ROAST RED PORK

Pork fillet (tenderloin) is given a marvelous flavour and distinctive red colour in this excellent recipe.

Ingredients:


SERVES 4
Oven: 220° C/ 350 °F/ GAS MARK 7

750 g/1 ˝ lb pork fillet (tenderloin)
1 tsp red food colouring
4 garlic cloves crushed
1 tsp Chinese five-spice powder
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp dry sherry
1 tbsp dark muscovodo sugar
1 tbsp sesame oil
1 tbsp finely grated fresh ginger root

TO GARNISH:
Lettuce
Spring onions (scallions), sliced finely

Directions

1.                  Rinse the pork fillet (tenderloin) and firm off any fat. Place in a large clear plastic food bag or freezer bag and add the red food colouring. Roll the pork around in the bag to coat it in the colouring.

2.                  Mix all the remaining ingredients together in a bowl.

3.                  Add the mixture to the pork in the plastic bag. Secure the opening and chill overnight, or for at least 12 hours, turning the bag over occasionally.

4.                  Place the pork on a rack over a roasting tin (pan) and cook in the preheated oven for 15 minutes. Remove from the oven and baste with the remaining marinade.

5.                  Reduce the oven temperature to 180 °C/350°F/ GAS MARK4 and return the pork to the oven to roast for a further 25 minutes, basting occasionally with any remaining marinade. Leave to cool for at least 10 minutes before slicing.

6.                  Slice thinly, arrange on a serving platter and garnish with lettuce and finely sliced spring onions (scallions).

 
PORK
Putting the pork a plastic bag helps to prevent your hands from turning red from the food colouring.
Roast red pork makes an excellent addition to stir-fries and fried rice and noodle dishes.

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