tod mun koong - THAI SHRIMP CAKES - ทอดมันกุ้ง

Ingredients


* 250 grams medium-sized shrimps, cleaned, shelled and deviened

* 50 grams pork fat

* 2 teaspoons sugar

* 3 tablespoons fish sauce

* 2 teaspoons white pepper

* 3 cups oil for deep frying

* sweet plum sauce (dipping sauce)



Preparations

1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.


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kao mun kai - THAI CHICKEN RICE - ข้าวมันไก่

Ingredients

1. 1 whole chicken (~450 grams)

2. 5 cups jasmine rice (or long grain rice)

3. 5 cloves of garlic, peeled and crushed

4. 3 pieces of ginger, peeled and crushed

5. 1 tablespoon of salt

6. coriander leaves (for garnishing)

Ingredients for Thai Chicken Rice dipping sauce

* 1/2 cup yellow bean sauce

* 1/2 cup soy sauce

* 1/4 cup dark soy sauce

* 1/2 cup palm sugar

* 1/4 cup chopped fresh ginger

* 1/4 cup chopped garlic

* 6 chopped fresh Thai chile peppers


Preparations

1. Boiling water in a large pot (put water just cover the chicken), also add 1 tablespoon of salt

2. Wait until chicken is cooked, skimming the top for scum and excess fat.

3. Remove the chicken from the pot and cut into well pieces.

4. In a rice cooker, add 5 cups of rice (rinse if necessary). Then add chicken stock to cover the 5 cup mark. Add in the garlic and ginger, then turn on the switch to cook. Wait until the rice is cooked.

5. While waiting for the rice, prepare the dipping sauce by mixing the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile together. Stir until mixed well and transfer to a small serving cup.

6. Serve rice with chicken pieces, dipping sauce, and fresh cucumber (sliced thinly). Garnish with coriander leaves on top before serving.


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