Sweet and Sour Pork in Batter ( Mu Chup Bang Pad Peaw Wan )

The traditional Chinese favorite, that you see in many different countries, is in Thailand too. The pork is fried in batter to make it crunchy, but also because pork is expensive and batter is cheap! When I make this, I add Rosdee to the batter, this is a pork seasoning powder, similar to a stock cube in powder form. It helps bring out the pork flavours but is not essential.

Ingredients Sauce

2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Ketchup
1 Tablespoon Vinegar
40 ml Pineapple Juice (or the liquid from a tin of pineapple slices)
1 Tablespoon Cornflour
Green & Red Peppers
Tinned Pineapple
Carrot

Ingredients Pork

100 gms Pork Loin
100 gms Flour
50 gms Cornflour
1 tsp Rosdee Powder
100 ml Water
1 tsp Baking Powder
1 Small Egg
1 Tablespoon Oil
Pinch of Salt
Oil for deep frying

Preparation
1. Make the batter by mixing all the batter ingredients together except for the pork. When adding the water add it slowly and mix it in. You want a thick sticky batter, so adjust the water to give you the correct texture.
2. Leave the batter to rest for 15 minutes, the baking powder needs time to make bubbles.
3. Slice the pork into small thin strips. Not too large, it needs to cook quickly.
4. Mix the pork into the batter.
5. Heat the oil to 180 degrees celcius (medium), drop the pork into the oil and fry until golden. Split one to make sure the pork inside is cooked.
6. For the sauce:
7. Clean and chop all vegetables and stirfry with tablespoon of oil. The vegetables should be crisp, they only need fried for a minute in a hot pan.
8. Add light soy sauce, sugar, vinegar, pineapple juice and bring the sauce and vegetables to the boil.
9. Mix the cornflour with a little water, and stir into the sauce, simmer and stir to thicken the sauce.
10. Pour over the fried pork pieces.



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[Source: Appon's Thai Food Recipes]

Rambutans ( Ngor )

Rambutans are very pretty Thai fruit, slightly sweet but with a fairly bland taste and jelly texture. Cut around the middle of the skin twist and the skin will come off. Eat the flesh, leave the stone.

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[Source: Appon's Thai Food Recipes]

Spicy Mince Tomato Salsa ( Num Prik Ong )

This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!

Ingredients for 2 people
100 gms Pork Mince
2 Medium Sized Tomatoes
5 Cherry Tomatoes
1 Onion head
30 gms Garlic
20 gms Coriander Leaves
1 Tablespoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Kapi Paste
1 Teaspoon Sour Curry Paste
1 Teaspoon Chilli Paste
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Tablespoon Tamarind Water
3 Tablespoons Oil

Serve With
Cucumber
Aubergine (Eggplant)
Baby Corn
Lettuce
Hot rice

Preparation
1. Put the garlic, onion, chilli powder, kapi paste, sour curry paste, chilli paste into a blender, blend it to a paste and set it aside.
2. Blend the medium tomatoes to pulp and set them aside.
3. Put the oil in a frying pan and turn heat on medium.
4. When the oil hot add the pork mince and cook until the mince is brown.
5. Add the paste of spices you blended earlier and continue frying the mix for a minute to release the flavours.
6. Add the tomato pulp you blended earlier and cook until the tomatoes are cooked into the sauce.
7. Add the fish sauce, sugar, salt, chilli paste, tamarind water, and cook it for 1 minute.
8. Switch the heat off, add the cherry tomatoes.
9. Serve in a bowl with a sprig of coriander leaves.

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[Source: Appon's Thai Food Recipes]