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.

STIR-FIRED PORK AND CABBAGE

Rustle up this quick-to-cook side and in a matter of moments. Assemble all your ingredients first, then everything is ready to hand as you start stir-fry.

Ingredients:


SERVES 4

375 g/12 oz pork fillet (tenderloin)
8 spring onions (scallions), trimmed
˝ small white cabbage
˝ cucumber
2 tsp finely grated fresh ginger root
1 tbsp fish sauce or light soy sauce
2 tbsp dry sherry
2 tbsp water
2 tbsp cornflour (cornstarch)
1 tbsp chopped fresh mint or coriander (cilantro)
2 tbsp sesame oil
Salt and pepper

TO GARNISH:
Fresh mint or coriander (cilantro) sprigs
1 chilli flower 

Directions

1.                  Slice the pork very thinly. Shred the springs onions (scallions) and cabbage, and cut the cucumber into matchstick strips.

2.                  Mix together the ginger, fish sauce or soy sauce, sherry, water, cornflour (cornstarch) and chopped mint or coriander (cilantro) until blended.

3.                  Heat the sesame oil in a wok or large frying pan (skillet) and add the pork. Stir-fry briskly over a high heat for 4-5 minutes until browned.

4.                  Add the springs onions (scallions), cabbage and cucumber and stir-fry for a further 2 minutes. Add the blended cornflour (cornstarch) mixture and continue to cook for about 1 minute until the pork and vegetables are coated with the mixture and it has thickened slightly. Season to taste with salt and pepper.

5.                  Transfer the stir-fry to a warmed dish and serve at once, garnished with sprigs of fresh mint or coriander (cilantro) and a chilli flower.

 
ROAST RED PORK
Roast red pork is excellent used in this stir-fry, as it adds both extra colour and flavour

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