Follow the Thai traditional appetizer "Mar Hor"

Thai Traditional appetizer menu "Mar Hor" The menu is hard to find today. It is not a street food. Or if you talk about, then a very few people will know this menu. Most will be seen by the merit festival. Or a meal in the ceremony. This menu is a sour fruit menu. Cut into pieces Eat with sweet, salty filling. The taste is intersecting perfectly. But know this menu is difficult to find. But how to do is very easy. Well...Let's go..

Thai Red Curry With Roasted Duck (Kaeng Phed Ped Yang)

Thai Red Curry With Roasted Duck or Kaeng Phed Ped Yang is a unique dish of roast duck in a spicy red curry. In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook. The ingredients will vary a bit from book to book. For this recipe I like to add pineapple, rambutan, grape and sometime I have add lychee or any seasonal fruits…make it more favor and natural sweet by tropical fruits you have add. Serve hot as part of a main meal.

Ingredients:

• 1 roasted duck, deboned and cut into well sized pieces 
• 3 pieces of pineapple, cut into bite sized pieces 
• 2 rambutan, seedless 
• 5 cherry tomatoes 
• 4-5 grapes 
• 3 eggplant, cut into bite-sized 
• 5-6 pea eggplant 
• 2-3 fresh kaffir lime leaves 
• 1 tsp palm sugar 
• 1 cups coconut milk 
• ½ tsp salt 
• 2 tbsp fish sauce 
• ½ cup of water or chicken stock 
• 1 tbsp cooking oil 
• 1 tbsp red curry paste 
• 1 red pepper sliced for decorate (option)
• A handful of sweet basil

Preparations:

1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add a little of coconut milk and stir until mixed thoroughly and continue add coconut milk 2-3 times and stir until coconut milk is finish. 
2. Add the roasted duck and stir often, add water, tomatoes, pineapples, rambutan, grape, eggplants, kaffir lime leaves and continue stirring until boiling. 
3. Add sugar, salt, and fish sauce to taste. Let’s boiling other 1-2 minutes. 
4. Remove from heat. Transfer to a serving bowl. Sprinkle with sweet basil and red pepper sliced.
5. Serve immediately with hot stream rice. 

Baked Pork Ribs with Pineapple (Gradook Mou Op Sapparod)

Baked Pork Ribs with Pineapple or “Gradook Mou Op Sapparod” in Thai.  This Thai ribs recipe creates very tender ribs that are tangy-sticky good! They're easily made in your oven, so there's no messy parboiling involved - just stir together the marinade with the ribs and let them bake slow and long (the secret to tender ribs!).  which makes these ribs taste simply divine. Great for everyday eating, and also makes a terrific party food. Enjoy!

Ingredients:

• 500g pork ribs (cut into bite size)
• 1 can pineapple or fresh pineapple  1 cup of any shift yeah it's enough I cut into small pieces the Author took a little Spring onion for decorate.
• 1-2 spur Chili
• 1 tbsp sugar
• 1 tsp sesame oil.
• 1 tbsp Chinese  while rice wine*
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 3 tbsp vegetable oil.
• 2 tbsp  tomato sauce

How to Cook:

• Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooke. 
• Remove from heat and drain.
• Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.
• Add Pineapple and the rest ingredients, and turn down to low heat.  
• Simmer for 30-40 minutes until the spare ribs are tender. 
• Remove from heat.
• Transfer to the serving plate. 
• Garnish on top with spring onion. 
• Serve immediately with hot steamed rice.

Note:

*Chinese Rice wine plays a major role in Chinese cuisine, possibly coming second only to soy sauce in importance. Made from fermented glutinous rice or millet, rice wine is used to tenderize meat and seafood in marinades, and to impart flavor to food. Rice wine even forms the basis of an herbal soup meant to help new mothers recover quickly after giving birth.  Chinese Rice Wine available at Chinese/Asian groceries.

   

Shrimps Curry with Pineapple (Kaeng Khua Sapparod Goong)

Shrimps Curry with Pineapple or Kaeng Khua Sapparod Goong.  This recipe It’s a curry but it is a little bit sweet from the pineapples. Don’t use too ripe pineapples, the curry will get too sweet. Fresh medium ripe pineapples are a little sour but when you cook it, it will turn to sweet. You can use other meat like pork, chicken, beef or mussels instead of shrimps.

Ingredients:

• 2 tbsp. Vegetable oil
• 2 tbsp. red curry paste
• 1 cup Coconut milk
• 2-3 g.  shrimps middle size
• 2 tbsp Fish sauce
• 2 tsp Sugar Palm.
• 1 cup Pineapple, peeled and cubed

How to Cook:

• Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.
• Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
• Cook the paste for 5 minutes over a low to medium heat.
• Add coconut milk and blend well. Bring the sauce back to a boil.
• Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.
• When the Shrimps  are almost cooked, add the pineapple and mix well.
• The curry should be fairly thick, almost the same consistency of white sauce.
• Spoon this curry into a bowl and serve with hot streamed rice.

Tips:

If you are unable to find kaeng khua curry paste, red curry paste is a good substitute. Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice.

  

Sweet and Sour Seafood (Pad Preaw Wan Tha-lay)

This sweet and sour seafood or “Pad Preaw Wan Tha-lay” in Thai provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. The recipe features fresh seafood combined with pineapple chunks and green bell pepper (or sweet green Anahein pepper) for a wonderful stir-fried seafood dish that is perfect any night of the week. For a special Thai treat, serve this hot streamed rice. ENJOY!

Ingredients:

• 10 Shrimp
• 10 slice squid 
• 2 medium tomatoes, cut into well pieces
• 1 medium onion, sliced
• 1 medium cucumber, sliced
• 1 bell pepper, cut into well pieces
• 1 tbsp fish sauce
• 1 tbsp sugar
• 4 cloves garlic, chopped
• 1 tbsp white vinegar
• 1 1/2 tbsp corn starch diluted in water

Ingredients for the battered shrimp:

• 10 medium shrimps, peeled and deveined
• 10 squid sliced
• 1 cup all purpose flour
• 1 cup cold water
• 1 egg
• 1/2 tsp salt
• 1/2 tsp white pepper
• oil for deep frying

Preparations:

• In a bowl, add salt, garlic powder and white pepper to flour.
• Pour in water and mix in beaten egg until batter is slightly lumpy.
• Batter shrimp (seafood) and fry until lightly golden brown.
• Set aside for the sweet and sour.
• Heat oil in a wok and fry the garlic until golen color.
• Add cucumber, onion and stir until nearly cooked, then add tomatoes.
• Stir until all cooked.
• Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.)
• When it starts to boil, thicken with the diluted corn starch.
• Served with hot steamed rice.
  

Baked Pineapple Fired Rice (Khao Op Sapparot)

Pineapple Fired Rice or Khao Op Sapparot by Thai. This dish is served in the hollowed-out halves of the pineapple! It not only looks great but tastes great too! This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia.