Stir Fried Water Mimosa with Crispy Pork

Fried Water Mimosa with Crispy Pork or Pad pak ka ched mou krob. Known in English as Water Mimosa, a popular Thai vegetable. Often cooked in spicy salads or fried with meats. It is particularly delicious in Gaeng Som (sour soup). Also popular is to fry with oyster  sauce and crispy pork or just with chilies. 

  • 300 grams water mimosa
  • 400 grams crispy pork cut into well pieces.
  • 10 cloves garlic, chopped
  • 3-5 chilies, crushed
  • 3 tablespoons vegetable oil
  • 1 teaspoon salted soya bean [tao-jeaw]
  • 2 teaspoons oyster sauce
  • 1 teaspoon sugar
  • Wash the water mimosa in clean water. Remove and drain then cut into 2" long.
  • In a big bowl, add the water mimosa, crispy pork. 
  • Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
  • Heat oil in wok over high heat. 
  • Wait until the oil is smoky, then pour in all ingredients in the wok. 
  • Stir quickly for 15 seconds then turn down the heat.
  • Transfer to a serving dish. 
  • Serve immediately with hot steamed rice.

    Striped snakehead fish baked salt.

    Here simple clean river fish grilled with a salt crust and lemon grass stuffing for flavouring. Called the recipe is Striped snakehead fish baked salt or Pla Chon Pow Gleua.

    • 1 Striped snakehead Fish (Pla Chon) or any river fish
    • 4-6 Lemon Grass
    • 3-4 Tablespoon Crystal Salt

    How to cook:
    • Gut and scale the fish (in to scale a fish hold it by the tail and scrape the knife against the scales to scrape them off).
    • Stuff the lemon grass into the center of the fish.
    • Rub the salt into the outside of the fish.
    • Grill the fish on the barbecue until cooked.
    • Serve with seafood sauce or spicy sauce


    Stir Fried Fish with Chinese Celery (Pla pad kuen-Shai)

    Stir Fried Fish with Chinese Celery or "Pla pad kuen-Shai"  Chinese celery can be stored along with regular celery in the vegetable crisper section of the refrigerator, where it will keep for several days. Rinse before using.  Of course, regular celery can also be used in Chinese cooking.  Fish with Chinese celery can get along well.  This Chinese celery make the fish does not smell fishy.

    • 300 grams fish fillets, cut into well pieces 
    • 2 tablespoons minced garlic 
    • 100 grams scallion, cut into 1" long 
    • 150 grams chinese celery, cut into 1" long 
    • 2 red chili peppers, sliced diagonally 
    • ½ cup soup (or water) 
    • 2 tablespoons soy sauce 
    • 2 tablespoon soya bean sauce 
    • 1 tablespoon oyster sauce 
    • ½ teaspoon sugar 
    • ½ teaspoon ground pepper 
    • cooking oil 
    • Heat oil in a wok over medium heat. 
    • Add fish fillets. Fry until golden and crispy. 
    • Remove, drain and set aside. 
    • Heat oil in a wok over medium heat. 
    • Add garlic and stir until golden and aromatic. 
    • Then add fried fish, scallion, red chilli and chinese celery. 
    • Stir fry for a few minutes. 
    • Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. 
    • Add soup and turn up to high heat. 
    • Stir quickly until all ingredients mixed well. 
    • Remove from heat. Transfer to a serving plate. 
    • Serve immediately with hot steamed rice.

        Pla Tub Tim Neung Ma-Nao

        Pla Tub Tim Neung Ma-Nao or Steamed Tub Tim Fish with chilles in lime sauce. This recipe showcases a steamed whole fish. For this fresh and healthy dish, use any flaky white fish River fish or Sea fish any type of fish you want. But here I use very famous river fish in Thailand called “Ruby Fish” or “Pla Tub Tim” cos of pink color of skin.

        • 1 Tub Tim fish (or any meaty white fish) weight 400-500 grams
        • 2 scallions, cut into 1" long
        • 3-5 chilies, chopped
        • 6 cloves garlic, chopped
        • 2 tablespoons fish sauce
        • 4 tablespoons lime juice
        • ½ cup chicken stock
        • coriander leaves (for garnishing)
        How to cook:
        • Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster.
        • Set fish on a heat-proof plate which is able to put in a steamer.
        • Heat water in a steamer until boiling.
        • Then put the prepared fish in the steamer and leave it for 10-15 minutes.
        • In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.
        • Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves.
        • Serve immediately with hot steamed rice.

          Pork Porridge

          It’s good, to wake up late on the weekend and having “Pork Porridge” for brunch. Cooking Congee is easy, the only thing that put you off is the time that’s required to cook the rice. Generally, Thai call it " Joke Moo", although its originally Chinese.

          • 6 Cups of Water (or Chicken/Pork Soup)
          • 2-4 cups of Rice (Long Grain White Rice, soaked over a night)
          • 1-2 cups of Minced Pork, marinated and made into meatballs
          • 1-2 Eggs (Duck’s or Chicken’s depends on your preference)
          • 1 Teaspoon of Sea Salt
          • 1 Teaspoon of Vegetable Oil
          • ½ Cup of Spring Onion and Coriander, chopped
          • ½ Cup of Ginger, thinly sliced
          • Ground black/white pepper to taste
          • Soy sauce to taste.
          • Rinse and drain the rice, and place in a pot over medium heat.
          • Add stock, stir in the sea salt and oil, and let stand for 5-10 mins.
          • Add the pork meatballs,bring to the boil
          • Simmer for 15 mins, or until the pork meatballs are cooked through.(They will foat)
          • Remove the pork from the pot, and set aside.
          • Continue to simmer the rice for 30-60 mins.
          • After the 30 mins, stir the pork and eggs(can be pre-boiled) into the congee.
          • Serve in bowls, and sprinkle with spring onion, coriander and ginger
          • Have soy sauce and pepper on the side for seasoning make more taste by put deep-fried dough stick on top.
          • Serve hot.

          Pork One Day Sun (Mou Dad Diew)

          Pork One Day Sun or Mou Tod Dad Diew inThai. This is a classic snack dish (side snacks served with beer), the pork is crispy and solf inside, seasoned and dried under the sun for 1 day to cure it a little, then fried and served with spicy chilli sauce. Favorite Thai dish for all day eating.

          • 400 gms Pork Meat
          • 5-6 Garlic Cloves
          • 2-3 Coriander Root
          • 1 Teaspoon Peppercorns
          • 2 Tablespoons Light Soy Sauce
          • 1 Teaspoon Salt
          • 1/2 Teaspoon Pepper
          • 1 Tablespoon Dark Soy Sauce 

            How to do:
            • Pound the coriander roots, garlic and peppercorns together.
            • Slice the pork meat into strips, add all the ingredients, including the pounded mixture and lay out in the strong sun for a day. 
            • I keep it behind a window to avoid flies, but you can also just use a wire net or just tolerate them.
            • Fry in hot oil until brown.
            • Serve with chillie sauce.

            Giant Noodles Roll (Guay-dtieow lohd)

            Giant Noodles Roll or Guay-dtieow lohd in Thais. This is a very healthy dish. You can make this meal totally vegetarian without a significant loss of taste. The prepartation is fun if you have an assembling team. It takes a little bit of time but is totally worth it. I dare you try this dish. Guay-dtieow lohd is usually eaten as a snack but makes a good lunch.

            • 500 grams noodle paste 
            • 250 grams minced pork 
            • 1 cup dried shrimp 
            • 3 eggs (make omelette and thinly sliced) 
            • 100 grams yellow tofu, cubed 
            • 2 cups bean sprout (scald in boiling water) 
            • 1 tablespoon finely chopped coriander root 
            • ½ tablespoon minced garlic 
            • ¼ teaspoon ground pepper 
            • 2 tablespoons black soy sauce 
            • 2 tablespoons soy sauce 
            • 2 tablespoons sugar 
            • 5 red + green chili peppers, coarsely chopped 
            • 3 tablespoons vinegar 
            • coriander leaves, chopped chinese celery, fried garlic (for garnishing) 
            • cooking oil 
            How to cook:
            • Then heat it in a pot over low heat until sugar is thoroughly dissolved. 
            • Remove from heat and mix with red+green chili peppers. 
            • Transfer to a dipping sauce bowl. Set aside. 
            Prepare the sauce : 
            • Heat oil in a wok over medium heat. 
            • Add garlic and chopped ooriander root. 
            • Stir until fragrant then add minced pork and ground pepper. 
            • Keep stirring until the pork is nearly cooked. 
            • Add yellow tofu and dried shrimp. 
            • Season with black soy sauce (1 tbsp) and soy sauce (1 tbsp). 
            • Stir until all ingredients mixed well. 
            • Remove from heat. 
            • Arrange noodle paste, bean sprout and sliced omelette in a serving plate. 
            • Pour the prepared sauce over and sprinkle with coriander leaves, chopped chinese celery and fried garlic. 
            • Serve immediately with prepared dipping sauce thai.

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              Thai Spring Rolls

              This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY!

              • 12 oz. Spring roll wrappers
              • 1 cup Ground pork 1 cup
              • 1 Egg
              • 2 oz. Mung bean noodle (or beanthread)
              • 1 cup Green cabbage, sliced thin
              • 1 cup Bean sprouts 1 cup
              • 1 tbsp. Garlic, chopped.
              • 1/2 cup Flour and water paste
              • 1-2 tsp.Ground pepper.
              • 2 tbsp. Soy Sauce.
              • 4 cup vegetable oil.
              How to cook:
              • Soak the beanthread in water until soft, drain and cut into short lengths.
              • Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
              • In a pan heat up a little oil and fry the chopped garlic until aromatic,
              • then add the mixture and fry until cooked and well seasoned.
              • Take this mixture off heat and allow to cool.
              • Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
              • Fry spring rolls in hot oil until golden brown and drain.
              • Served hot with plum sauce.

                Som Tam Polamai (Fruit Salad)

                This is fruit salad or Som Tam Polamai called in Thai. Som Tam is nationally and internationally beloved salad featuring crunchy papaya stand has been given numerous innovative makeover such as vegetable tempura Som Tam, Som Tam with salted duck egg, Som Tam with steamed roe crabs. The list goes on and I can remember. But this Som Tam Polamai is makes perfect sense after all the original version.

                • 1 cup fresh fruit, cut into well pieces (apple, pineapple, rose apple, pomelo, grape, guava, etc.)
                • ¼ cup shreded carrot
                • 3-5 sherry tomatoes
                • 1 tablespoon dried shrmp
                • 5 cloves garlic
                • 3 chilies
                • 1 ½ tablespoons fish sauce
                • 1 ½ tablespoons lime juice
                • 3 teaspoons palm sugar
                • 1 tablespoon peanut
                • fresh vegetable for serving with salad (cabbage, string bean, etc.)
                How to cook:
                • Use mortar and prestle to crush the chilli and garlic.
                • Add fruit, tomato, carrot, peanut and dried shrimp into mortar, continue beating with the prestle.
                • Season with fish sauce, lime juice, tomato, and palm sugar.
                • The original taste this dish should be the balance taste between sweet, hot, salty, and sour.
                • Then continue beating until all ingredients mixed well.
                • Transfer to a serving plate.
                • Serve with vegetables (e.g. cabbage, string bean, napa, etc.). and sticky rice.

                Poo Dong (Crab Pickled)

                Poo Dong is a Crab Pickled.  Thai recipe is spicy salad style, we just need more time to pickle crab for 3 hours before cooking. Fresh one and you must make sure that clean cooking also. Eating freezing the taste are spicy and juicy.

                Pickle Ingredients:
                1-2 Fresh crabs.
                1 cup fish sauce.
                1 cup boiled water.
                1/2 cup sugar
                2 tbsp salt
                Pls wait...

                Yum Poo Dong

                Century eggs salad (Yum kai yieow maa)

                Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green, cream-like substance with a strong odour of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavour.”

                • 4 century eggs
                • 1 tbsp Pickled ginger
                • 1 large white onion 
                • 2-3 shallots (red onion)
                • 1 Spring Onion cut into 1" long
                • 2-3 fresh red chilli
                • 1 tbsp lemon juice/quarter of a squeezed lemon
                • 1 tsp fish sauce
                • 1 tsp fried peanuts
                • Peel the eggs and then scald them with boiling water to get rid of the sulphurous smell. 
                • Next immediately rinse them in cold water, slice into segments and place in a serving plate.
                • Slice the onions and shallots as finely as possible and then soak in cold water to let the slivers crisp up.
                • Shred the chillies and the coriander, leaving some coriander sprigs whole for garnish.
                • Add the chillies, pickled ginger, slice shallot, slice onion, lime juice, fish sauce and toss thoroughly and taste...
                • Pour on the top of century eggs and garnish with spring onion and fried peanuts
                • Serve immediately.

                Stir-fried Water Spinach with salted soya bean

                Stir-fried Water Spinach with salted soya bean or Pad pak-boong fai daeng. Pad Pak-boong Fai Daeng is a simple stir-fry with garlic and oyster sauce and salted soya bean. Someone had asked. Stir-fried Water Spinach does not work? Why it black. Actually I put it in the fire to force any other hot boiling oil. And final goals that are happening in other fried vegetables fried in a pan. Water Spinach delicious green certification framework.

                • 300 grams water spinach [pak boong]
                • 10 cloves garlic, chopped
                • 3-5 chilies, crushed
                • 3 tablespoons vegetable oil
                • 1 teaspoon salted soya bean [tao-jeaw]
                • 2 teaspoons oyster sauce
                • 1 teaspoon sugar
                • fried garlic (for garnishing)
                • ¼ teaspoon pepper powder
                How to cook:
                • Wash the Water Spinach in clean water. Remove and drain then cut into 2" long.
                • In a big bowl, add the water spinach. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
                • Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.
                • Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.
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                  Hello, Sawasdee Kub!

                  My name's Yaem Kamhaeng Chitmeuangbpak, aka Chef's Yaem. A Thai Chef's possess a minimum of 10 years experience in this specialized area of culinary delights! I enthusiastic about food and the sharing of my knowledge with the participants.

                  Present I working for 4 starts Hotel in Bangkok, Thailand. And I would love to share my experience.

                  Chef Yaem Kamhaeng Chitmeuangbpak path to culinary success started from very humble beginnings in Kho-rat, where is the door of North-East, Thailand. Every morning he would rise at 3 AM to accompany his mother to the wet market to select the best meats, seafood, and vegetables for her neighborhood grocery. While Yaem was at school, she would cook a dozen different types of curries.

                  Upon his return home, Yaem would push a cart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hot curry coming!). After completing school in Kho-rat, Yaem moved to Bangkok for work with no intention of becoming a chef. Fate seemed to have other ideas though while working part time at the restaurant, while his younger sister moving to be a Chef of Thai Restaurant in Australia. The restaurant chef saw something of great promise in young Yaem. Then he pass from helper position on to the restaurant chef and continue to be a Chef around Bangkok restaurant and on to Demi Chef II of 4 stars Hotel in Bangkok present.

                  Chef Yaem: "Thai cooking is not difficult. Once you are familiar with the main ingredients and we can guarantee that you will amaze yourself with the delicious food that you can cook. The Thai way of life is laid back and this translates into their cooking too, so don't worry too much, relax, keep a smile on your face and enjoy!"

                  Khob khun kub.
                  Chef Yaem.:)

                  Hello, Sawasdee kub,

                  My name's Pitak. 28 years old, single. Present I work for "Royal River Hotel" 4 Stars hotel in Bangkok, where the river side. I experienced with bakery dept. around restaurant and hotel for almost 10 years. And I can saying that "I am a baker not a chef" I love creating delicious baked goods. Here my bro and sister who create this blog asked me to join and sharing experienced. It's something new and exciting. I willing and happy to do so...Just really hope that can make you enjoy some of my bake.

                  Khob khun kub! (Thank you)

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