Oyster sauce or Nam Mun Hoy is another seasoning that has been with Thai Kitchen for a period of time. Like Fish sauce, it is also famous both inside and outside the country for its outstanding taste when cooked with any kinds of Thai food.

It’s made from oysters and soy beans. It has a thick texture, shiny appearance and a slight fish taste. It is used to flavor fried vegetables in stir-fry dishes, it gives a soft, slightly sweet, slightly salt, taste to the stir-fry. It is also a good source of magnesium, once opened it can be kept in a cool cupboard, it does not need to be chilled.

2. Put marinated pork sparerib to the pan. Stir fried it for a while, just rare sparerib.

3. Pour the water and add chopped tomato

4. Stew it until the water is boil away, that’s look sticky.

5. Laddle it to dish and eat with warm cooked rice. Yes!! very easy and delicious Thai dish.

Thanks to: haemato at pantip.com

Ingredients of Baked Pork with Coconut Milk

500 gram of pork – slice it and keep in zip lock bag
Garlic, pepper and coriander’s root – pound it together
2 tablespoon of sugar
Small can of coconut milk
1 tablespoon of soybean sauce
1 tablespoon of Thai seasoning sauce
1 tablespoon of oyster sauce
1 tablespoon of black sweet soy sauce
1 teaspoon of fish sauce
1 gram of Chinese kale

How to cooked baked pork with coconut milk?
1. Slice the pork and pound garlic, pepper and coriander’s root together.

2. Mix all that ingredients with pork and marinate it in refrigerator for 1 or 2 hour.

3. Pour the marinated pork to pan without oil.

4. Let it boiled, do not stir it. Sauce will slowly dry out.

5. When sauce dry out enough, fold back it.

6. Turn off the fire when pork is cooked.

7. Parboil Chinese kale and chop it.

8. Ladle baked pork with coconut milk on top of cooked rice and paste Chinese kale on side dish, then serve.

Thanks to Mae Nong Jod from www.kruaklaibaan.com

Thai Hot and Sour Soup with Shrimp’ s Ingredients (Tomyumkung)
200 gram of shrimps – Wash, shell and devide it’s back to get that black line out.
100 gram of straw mushrooms or any mushrooms that you can find – Wash and slice it.
3 tablespoon of lemon juice.
15 of bird’s eye chili peppers – wash and pound it.
4 of Thai onion – wash, peel and pound it.
2 of lemon grass – wash, chop and pound it.
Galangal – wash and slice it.
5 leaves of kaffir lime leaves – wash and tear it.
2 of fresh coriander – wash, split its sprigs and root then pound its root and chop its sprigs.
1 tablespoon of roasted chili paste.
Fish sauce
Fresh milk, not sweet
340 cc of water and little of Thai seasoning powder – easy way of doing stock soup.

Start Cooking
1. Mix pounded bird’s eye chili with lemon juice.

2. Mix roasted chili paste with fresh milk, estimate by yourself. The more you pour, the more your soup concentrated.

3. Boil the water, when it boiled add Thai onion, coriander root and galangal.

4. Let’s it boiled again. Then add Thai seasoning powder. Taste the soup, let it more salted because when you add straw mushroom to soup it will make your soup drop taste.

5. Let’s it boiled again. Then add shrimp and straw mushroom.

6. Speed fire up for 2 minutes, then add lemon grass and kaffir lime leaves. Actually you can add lemon grass and kaffir lime leaves at the same time of method no.3 but it will make your soup has green color.

7. Turn off the fire and pour mixed chili paste.

8. Add mixed bird’s eye chili pepper and lemon juice.

9. Taste again, add fish sauce, pepper or lemon juice as you want.

10. Ladle to bowl and spring with chopped coriander leaves.

11. Eat with warm cooked rice.

Thank you to Salim’s mom at www.kruaklaiban.com