Vietnamese Lotus Stem Salad with KANI KANI (Goi Ngo Sen)

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Ingredients
1 pcs of “HIPPO” Original Recipe Frozen Dough
1/2 cup of KANI KANI
3 cups of lotus stem (sliced diagonally)
4 pcs of boiled prawns
1/4 cup of sliced grilled pork
3 heads of shallots (thinly sliced)
3 tbsp of chopped carrot
1/4 cup of peppermint
2tbsp of fried peanuts
3cups of vegetable oil for deep frying

Direction
1. Fry “HIPO” Original Recipe Frozen Dough over medium heat;
fold into basket shape using a ladle, until golden brown,
Scoop out and drain.
2. Place lotus stem, KANI KANI, boiled prawns, grilled pork,
shallots, carrots on the fried “HIPPO” Original Recipe Frozen Dough,
pour the spicy dipping sauce, sprinkle with peppermint and peanuts.

Ingredients for Spicy Dipping Sauce
3 tbsp of fish sauce
1 tbsp of ground garlic
3 tbsp of sugar
1 tbsp of vinegar
1 tbsp of lime juice
1 tbsp of minced red chilies

Direction
Mix and heat fish sauce, sugar and vinegar until sugar dissolved.
Once boiled, and garlic and chilles. Simmer, then add lime juice and stir well.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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STIR-FRIED RICE NOODLE WITH PRAWNS (Pad Thai Koong)

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Thai Recipe Ingredients
* 12 fresh Shrimp
* 90 gram Dry Rice Noodle (3 – 5 mm)
* 50 gram Fresh Bean Sprouts
* 2 tablespoons Chopped (1″) Green Onion
* 6 tablespoons Fish Sauce
* 6 tablespoons Oyster Sauce
* 3 teaspoons Vinegar
* 2 tablespoons Sugar
* 2 Tablespoons Preserved Turnip
* 2 Tablespoons Crushed Peanuts
* 1 Tablespoon Paprika
* 2 Eggs
* 1 Teaspoon Red Chili (for Spicy lover)
* 1/2 Lemon

Thai Food Preparations
1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Source : http://www.ezythaicooking.com/free_recipes/Stir-fry-noodle-with-prawns.htm

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RED CURRY WITH ROASTED DUCK (Kang Phed Ped Yang)

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Thai Recipe Ingredients
* 1 roasted duck, deboned and cut into well sized pieces
* 5 pieces of pineapple, cut into bite sized pieces
* 4 fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 2 1/2 cups coconut milk
* 8 cherry tomatoes
* 1 cup eggplant, cut into bite-sized pieces
* 1/2 teaspoon salt
* 2 tablespoons fish sauce
* 1/2 cup water (or chicken stock)
* 1 1/2 tablespoons vegetable cooking oil
* 3 tablespoons red curry paste

Thai Food Preparations
1. Heat oil in a wok over medium heat and add the red curry paste, stir well. Then add 3/4 cups coconut milk and stir until mixed thoroughly.
2. Add the roasted duck and stir often. Then pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
3. Continue stirring until boiling and remove from heat. Transfer to a serving bowl.

Source : http://www.ezythaicooking.com/free_recipes/Red-curry-with-roasted-duck.htm

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GREEN CURRY WITH CHICKEN (Kang Keaw Wan Kai)

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Thai Recipe Ingredients
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves

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Thai Food Preparations
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Source : http://www.ezythaicooking.com/free_recipes/Green-curry-with-chicken.htm

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FRIED CHICKEN WITH BASIL LEAVES (Pad Ka-Prao Kai)

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Thai Recipe Ingredients
* 450 grams chicken thighs, cut into bite-size pieces
* 5 cloves garlic, finely chopped
* 1/2 cup onion, sliced
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 7 chillies, chopped and pounded coarsely
* Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.

Thai Food Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
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. Normally, Thai people love to eat this dish with steamed rice and fried egg.

(For 2 Serving)

Source : http://www.ezythaicooking.com/free_recipes/Fried-chicken-with-basil-leaves.htm

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