Pork One Day Sun ( Mu Dad Diew )

This is a classic gop-gam dish (side snacks served with beer), the pork is covered in sesame seeds, seasoned and dried in the sun for 1 day to cure it a little, then fried and served with spicy chilli sauce. In the photo below you can see it drying in the sun.Ingredients 400 gms Pork Meat5-6 Garlic Cloves2-3 Coriander Root 1 Teaspoon Peppercorns2 Tablespoons Light Soy Sauce1 Teaspoon Salt1/2 Teaspoon Pepper1 Tablespoon Dark Soy Sauce 1-2 Tablespoons Sesame SeedPreparation1. Pound the coriander roots, garlic and peppercorns together.2. 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.3. Fry in hot oil until cooked, serve with chillie sauce.

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[Source: Appon's Thai Food Recipes]

Green Lime Soda

Soda making has gone out of fashion, but the ingredients are still there in Asian supermarkets if you look for them. For this you'll need Helbruboy (Hales Blu Boy). A range of syrups that has been available since my mother was a child!Ingredients 4 Tablespoons Soya Milk.3 Tablespoons Green Soda Syrup2 Tablespoons Lemon40 ml Soda Water (or Fizzy Mineral Water)40 gms Crushed IcePreparation1. Mix all ingredients together except the soda in a cocktail mixer and shake.2. Pour into the glass and pour the soda in.

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[Source: Appon's Thai Food Recipes]

Chilli Glazed Roast Duck ( Ped Op Nam Jim Buoy )

This is about as simple a recipe as is possible. It uses the spicy sweet chilli or plum sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.Ingredients 150 ml Spring Roll Sweet Chillies Dipping Sauce400-500 gms Duck Breast1/2 Teaspoon Salt200 gms Sliced Leek1 Teaspoon Butter1 Tablespoon OilPreparation1. Clean the duck breast and prick the skin with a fork.2. Pour over the sauce and sprinkle with salt, marinade for a couple of hours then roast in a medium (190 degree) oven till it's cooked the way you like it.3. Optionally, it looks nice on a bed of fried leeks. Slice the leaks finely, and fry in butter lightly with a little salt.

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[Source: Appon's Thai Food Recipes]

Chilli Glazed Roast Duck ( Ped Op Sauce Bury )

This is about as simple a recipe as is possible. It uses the spicy sweet chilli sauce normally used as spring roll dipping sauce as a glaze and marinade for roast duck! The sauce is perfect to give it a sweet/spicy glaze, and duck is the perfect meat to glaze since the fat crisps up on the outside when glazed and the spice cuts through the fatty taste.Ingredients 150 ml Spring Roll Sweet Chillies Dipping Sauce400-500 gms Duck Breast1/2 Teaspoon Salt200 gms Sliced Leek1 Teaspoon Butter1 Tablespoon OilPreparation1. Clean the duck breast and prick the skin with a fork.2. Pour over the sauce and sprinkle with salt, marinade for a couple of hours then roast in a medium (190 degree) oven till it's cooked the way you like it.3. Optionally, it looks nice on a bed of fried leeks. Slice the leaks finely, and fry in butter lightly with a little salt.

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[Source: Appon's Thai Food Recipes]

Dice Cakes ( Ka Noom Pie Look Tur )

A traditional Thai kitchen does not have an oven, we fry or grill food rather than bake. This means we also have other types of cakes suitable for cooking on a stove. These cakes are the size of dice, and dry fried on a hot plate rather than baked. You turn them over and brown them on each side, and because they're small, they cook through easily. For this recipe I'm suggesting sweetened taro and water chestnuts as a filling, but marzipan also works well.Ingredients 100 gms Wheat flour ( Cake Flour )1/2 Teaspoon Baking Soda (or Bicarbonate of Soda and a squeeze of lemon)100 gms Brown Sugar1 Egg 50 gms Butter 40 ml WaterIngredients for Filling 40 gms Taro ( steamed until cooked )20 gms Water Chestnuts (steamed till cooked)20 gms Sugar20 gms Butter Preparation1. Mix the sugar and egg together, set aside.2. Mix flour and baking soda then add pieces of the butter in and break up the butter with your fingers to form a fine crumb.3. Add the egg sugar mixture, and mix in. You need to get this to quite a firm pastry dough, so add a little water and mix to get it to a stiff dough. Don't overwork the dough you want a cake mixture not a bread mixture!4. Place in a bowl, cover with a wet cloth and leave for 30 minutes to let the bubbles form.5. Blend the filling ingredients together in a food blender.6. Roll the cake dough out. Cut into discs about 5cm diameter. Place a little of the filling in the middle of each square. Bring over the edges and pinch them together to seal them.7. Push the mini cake against a flat surface on each of it's 6 sides to make the dice shape.8. Place in a dry non stick frying pan and cook on medium heat until brown. Once each side is browned, turn the dice over to brown another side until they are cooked all over.

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[Source: Appon's Thai Food Recipes]

Dice Cakes ( Ka Noom Pie Look Tur )

A traditional Thai kitchen does not have an oven, we fry or grill food rather than bake. This means we also have other types of cakes suitable for cooking on a stove. These cakes are the size of dice, and dry fried on a hot plate rather than baked. You turn them over and brown them on each side, and because they're small, they cook through easily. For this recipe I'm suggesting sweetened taro and water chestnuts as a filling, but marzipan also works well.Ingredients 100 gms Wheat flour ( Cake Flour )1/2 Teaspoon Baking Soda (or Bicarbonate of Soda and a squeeze of lemon)100 gms Brown Sugar1 Egg 50 gms Butter 40 ml WaterIngredients for Filling 40 gms Taro ( steamed until cooked )20 gms Water Chestnuts (steamed till cooked)20 gms Sugar20 gms Butter Preparation1. Mix the sugar and egg together, set aside.2. Mix flour and baking soda then add pieces of the butter in and break up the butter with your fingers to form a fine crumb.3. Add the egg sugar mixture, and mix in. You need to get this to quite a firm pastry dough, so add a little water and mix to get it to a stiff dough. Don't overwork the dough you want a cake mixture not a bread mixture!4. Place in a bowl, cover with a wet cloth and leave for 30 minutes to let the bubbles form.5. Blend the filling ingredients together in a food blender.6. Roll the cake dough out. Cut into discs about 5cm diameter. Place a little of the filling in the middle of each square. Bring over the edges and pinch them together to seal them.7. Push the mini cake against a flat surface on each of it's 6 sides to make the dice shape.8. Place in a dry non stick frying pan and cook on medium heat until brown. Once each side is browned, turn the dice over to brown another side until they are cooked all over.

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[Source: Appon's Thai Food Recipes]