Thai Pepper Steak (Neua Pad Prik)

1 Pound Steak
1 Tablespoon Thai Pepper Powder
1 Tablespoon Sesame Oil
8 Cloves of Garlic, Chopped
1/4 Cup Shallots, Sliced
1/4 Cup Green Bell Peppers, Diced
1/4 Cup Red Bell Peppers, Diced
3 Tablespoons Fish Sauce
1 Tablespoon Maggi Seasoning

2 Tablespoons Fish Sauce
1 Teaspoon Tapioca Flour

Cut the steak diagonally across the grain into thin strips. Mix the marinade ingredients and combine with the steak, and leave for about an hour.

In a wok or skillet over low/medium heat, combine the sesame oil with two tablespoons of vegetable oil and then stir fry the garlic and pepper powder until the whole is aromatic and the garlic turns slightly crisp.

Add the shallots, bell peppers and beef, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked). Add the remaining ingredients, and increase the heat to medium/high and stir fry until the beef is cooked to your taste.

Serve over steamed white Thai jasmine rice, and if desired garnish with a fried egg.

Pork and Galangal

2 Pounds Pork
5 Tablepoons Chopped Garlic
5 Tablepoons Fresh Galangal, Julienned
5 Tablepoons Coriander/Cilantro (leaves and stems), chopped
Sweet soy sauce (see method)
2 Tablepoons Palm Sugar
Light soy sauce to taste
3 Pieces Star Anise

Cut the pork into chunks the size of a small fist. Grill or barbeque or braise them to seal the meat and crisp the outsides.

Finely chop the garlic, and other ingredients (except the star anise and soy sauces) in amortar and pestle, so they are easily integrated into the gravy.

Put the other ingredients in a large pot, add the pork, then add enough pork stock to cover the meat, and then add enough dark soy to produce a rich coloration.

Bring to a boil, and boil for 15 minutes, then reduce the heat to a light simmer, cover, and simmer for 15 minutes.

Taste and add sugar or light soy to adjust the flavor. Continue to simmer until the meat is tender enough to fall apart when probed with a chop stick (about 45 minutes). Add additional stock if the pot begins to dry out, but allow the sauce to reduce to a thickish gravy. Stir occasionally to prevent sticking.

Transfer to a large serving dish and serve with Thai jasmine rice (warn the unwary not to eat the star anise!)

Note: the pot should be large enough that when the ingredients and stock are assembled at the start of boiling the pot is about half full to prevent it boiling over.

This is probably the Thai equivalent of nyonya pork.

Pork and Peppers (Moo Pad Prik Yuak)

2 Tablespoons Oil
2 Cloves Garlic, chopped
1 Cup Sliced Sweet Peppers
1 Cup Sliced Pork
2 Teaspoons Oyster Sauce
1 Teaspoon Golden Mountain Sauce
1 Teaspoon Sugar

In a wok, heat 2 tablespoons oil, then add two cloves chopped garlic, fry until fragrant.

Next, add pork and fry until it starts to cook. Add your sliced peppers, then season with two teaspoons oyster sauce, one teaspoon Golden Mountain Seasoning, and one teaspoon sugar.

Stir fry, remove from wok and serve with steamed jasmine rice.

Spicy Basil Chicken (Gai Pad Horapa)

1 Pound Boneless Chicken Breast, cut into small slices
8 Fresh Red or Green Chiles, Sliced diagonally
2 Tablespoons Roughly-Chopped Garlic
2 Tablespoons Vegetable Oil
1 Tablespoon Oyster Sauce
1 1/2 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
2 Tablespoons Water
1 Cup Fresh Thai or Holy Basil

In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color).

Add chicken. Let cook until the chicken is no longer pink (about 10 minutes).

Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier.

Raise heat to high, then add basil. Mix well, turn off heat, and serve with jasmine rice. Enjoy!

Rice Vermicelli with Garlic Pork Tenderloin (Sen Mee Pad Kratien Moo Manau)

3 1/2 Grams Rice Vermicelli
5 Ounces Pork Tenderloin, Thinly Sliced
2 1/2 Tablespoons Freshly-Squeezed Lime Juice
1 1/2 Tablespoons Fish Sauce
2 Teaspoons White Sugar
2 Large Cloves Garlic, Sliced
4 Fresh Thai Chile Peppers, finely chopped
2 Tablespoons Fresh Garlic, Finely Chopped
2 Tablespoons Vegetable Oil
1 Teaspoon Thin Soy Sauce
Fresh green beans
Fresh Mint Leaves, for garnish
Garnish Thinly sliced lime

Soak the rice vermicelli in lukewarm water for 10 minutes. Drain and set aside.

In a small bowl, mix lime juice, fish sauce, sugar, sliced garlic, and at least 1 teaspoon finely-chopped fresh Thai chiles (more to add spice). Set aside.

Heat vegetable oil in wok over low/medium heat. Add finely-chopped garlic and fry until golden brown and aromatic. Quickly remove wok from heat, remove the garlic with a slotted spoon or strainer, and set garlic aside. Keep the oil in your wok.

Return wok to burner, over low/medium heat, add the soaked rice vermicelli, thin soy sauce, and cook for a few minutes until noodles are done. Keep stirring the noodles, be careful not to burn them. Transfer your noodles to a serving plate (see pictures at right), topping with fried garlic.

Blanche the green beans in boiling water for 1.5 minutes, set aside. Blanche the sliced pork in boiling water for 2-3 minutes, set aside

Put green beans on the plate, and top with cooked pork. Spoon the sauce mixture over the pork, and garnish with fresh mint leaves and sliced lime. Enjoy!

Mussaman Beef with Tomatoes

About 1 pound tri tip beef steaks, cut into the usual
4 Cups Coconut Milk
3 Tablespoons Massaman curry paste
1/2 Cup Roasted Peanuts (unsalted)
1/4 One Medium Yellow or white onion
1/2 Cup Cherry Tomato
5 Small Potatoes, Peeled
3 Tablespoons Palm Sugar
1 Tablespoon Tamarind Concentrate mixed with 1 tablespoons water
2 Tablespoons Fish Sauce

Peel potatoes, and cut in half.

Put 1/2 of coconut milk into a pan, over heat medium/high heat, and bring it to a boil Add curry paste slowly, blending while the milk is boiling.

After the curry paste is fully incorporated, reduce heat and add beef. Add fish sauce, palm sugar, tamarind, potato, peanut, onion, about half of the tomato, then add the balance of the coconut milk. Cover, let it simmer for an hour. Add the few remaining tomatoes, and serve with jasmine rice. Enjoy