Ar-jad , Sauce Tua (อาจาด , ซอสถั่ว - Cucumber Relish , Peanut Sauce)

Ar-jad , Sauce Tua (อาจาด , ซอสถั่ว - Cucumber Relish , Peanut Sauce)

Ingredients

Ingredients for Cucumber Relish (For Satay) :125 ml rice vinegar, or white vinegar
115 gram sugar
1/2 cucumber, finely sliced
2 shallots, peeled and finely sliced
1 large red chilli, seeded and finely sliced
coriander sprigs, to garnish
lime wedges, to garnish

Ingredients for Peanut Sauce :
2 tablespoons Red Curry Paste
1/4 teaspoon salt
2 tablespoons dark brown sugar
1 cup coconut milk
1/4 cup chopped peanuts

Preparations
Cucumber Relish Preparations :
1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved.
2. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.

Peanut Sauce Preparations :
1. Combine the red curry paste and coconut milk together. Season with sugar, salt. The original taste should be the sweet taste and a little spicy taste.
2. Add chopped peanut. Then bring to boil over low heat.
3. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Pad Ka-prao Goong (ผัดกระเพรากุ้ง - Fried Shrimps with Basil Leaves)

Pad Ka-prao Goong (ผัดกระเพรากุ้ง - Fried Shrimps with Basil Leaves)

Ingredients
450 grams medium-sized shrimps, cleaned, shelled and deviened
5 cloves garlic, finely chopped
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
5-10 chillies, chopped and pounded coarsely
Dash of ground white pepper

Preparations
1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.

Yum Hoy Krang (ยำหอยแครง - Spicy Cockle Salad)

Yum Hoy Krang (ยำหอยแครง - Spicy Cockle Salad)

Ingredients
800 grams cockles
1 tablespoon shallot, sliced
1 teaspoon chili, sliced
1/4 cup mint leaves
1 tablespoon sliced lemongrass
1 1/2 teaspoon fish sauce
2 tablespoon lime juice
1/2 cup shredded green mango
mint leaves (for garnishing)

Preparations
1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.
2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.
3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.
4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.