Pat thai souce

Ingredients

280 g palm sugar
120 g preserved tamarind (add in to warm water squeeze it and keep only water)
80 g fish sauce
80 g chilli sauce


Method

1. add all ingredients in small pot and heat to melt, stir well

Pat thai

Ingredients (2 portion )

200 g Chantaboon noodles (rice stick)
200 g shrimps
40 g hard tofu
20 g salted radish ( Coarsely chop )
10 g dried shrimps
20 g shallot ( chop )
120 ml pat that source
2 no. egg
30 g roast peanut ( coarsely chop )
25 g cilantro leaves
120 g bean sprouts
1 no fresh lime

Method

1. add vegetable oil in the pan add shrimps when shrimps are cook take it off
2. add shallot, salted radish, hard tofu, dried shrimps when you feel they have aroma add chantaboon noodles
and fill water a little bit until noodles already cook
3. add pat thai sauce and shrimps
4. add egg in the side of the pan stir it
5. add bean sprouts, cilantro, stir it well
6. add roast peanut
7. serve with chilli powder, cilantro leaves, banana blossom, and 1/2 freshlime

Tom yam kung

Tom yam kung is the most poppular thai dish. I think everybody know about Tom yam Kung the taste and flavor of this thai poppular menu.

Ingredient

Water or fish stock 500 cc
shrimp 200 g
mushroom 100 g
Shallot 50 g
lemon glass 50 g
kaffir lime leaf 15 g
galangal 15 g
coriander (chop) 15 g
coriander root 15 g
chilli paste 1 tbsp
chilli As need
Fish souce As need
Sugar As need
lime juice As need

Method
1. peel shimps.
2. crush shallot lemon glass galangal chilli and add in boiling water or stock with coriander root and kaffir lime leaf.
3. add shimp mushroom and seasoning with chilli paste lime juice fish souce sugar.
4. when shimp is cook well add coriander chop.
5. serve with jusmin rice as well.

Tips
1. when you add shimps and mushroom you should to seasoning right now don't wait to long.
2. serve hot with hot jusmin rice you will see the haven.