Thai Cooking Class

Steh Moo -Kai
( Pork or Chicken Barbecued with - wood sticks )

SAUCE
Ingredients:2 cups thick coconut, 6 dried chillies,
1 teaspoon salt, 1 teaspoon sliced galangal,
1 tablespoon sliced lemon grass,
1/2 teaspoon kaffir lime skin, 1 tablespoon chopped corriander root,  2 tablespoons sliced shallots, 1 tablespoons sliced garlic, 2 teaspoons shrimp paste, 1/3 teaspoons palm sugar,
1/3 cup tamarind juice, 2 tablespoon fish sauce,
1 cup unsalted roasted peanuts,
1/2 cup vegetable oil

Preparations
1. To make curry, pound or blend all ingredients together until well blended. 2. Fry the curry in the wok over medium heat, add thick coconut milk and mix well. Season with palm sugar, fish sauce, tamarind juice peanuts. Remove from the heat.
 

AR-JARD (ACCOMPANIMENT)
Ingredients: 1 cup vinegar, 2/3 sugar, 1/2 sliced shallots, 1/2 sliced cucumber, 5 yellow chilies,
1 cup water

Preparations:
1. Mix the vinegar, water, salt, sugar in the pot over the low heat, when the salt and sugar are melted remove from the heat. Set aside. 2. To serve, add the shallots, cucumber, chilles.

PORK GRILL
Ingredients:1 kg sirloin of pork, 3 tablespoons sliced lemon grass, 3 teaspoons galangal, 1/2 teaspoon kaffir lime skin, 1 teaspoon roasted corriander seeds, 1 teaspoon roasted cumin seeds, 2 teaspoons turmeric powder,m1/2 teaspoon salt, 2 tablespoons sugar, 1/3 cup sweetened condensed filled milk, 1/4 cup vegetable oil, 2 tablespoons butter, 1/2 cup thick coconut milk

Preparations:
1. Clean the pork and cut in 1x4 inch stripes. 2. Pound corriander seed, cumin seeds, lemon grass, galangal, and salt in a mortar or process in a blender until fine. 3. Mix the pounded ingredients with the pork thoroughly. Add sugar, sweetened condensed filled milk, turmeric powder, vegetable oil and butter then mix together. Set aside for about 2 hours. 4. Skewer the pork. Grill over the high heat, turn the skewer frequently to protect the pork was burnt. Sprinkle with thick coconut milk to make the pork more fragrant. 5. Serve hot with sauce and accompaniment.
 

Special Dishes

1. Tom Yam Kung (Sour and spicy shrimps soup)
2. Geang Keaw wan Kai (Chicken with green curry)
3. Pad Tai (Fried noodle Thai style)
4. Pad Bai Kaprow Kai (Fried chicken with holy basil)
5. Greang Pet Ped Yang (Roasted duck red curry)
6. Tom Kha Kai     (Chicken boiled with galangal in coconut milk)
7. Yam Moo Yang (Barbecued pork salad)
8. Steh Moo-Kai (Pork or chicken barbecued with - woodes sticks)
9. Kai Pad Med Mamuang (Spicy fried cashews nut with chicken)
10.Pha-Naeng Moo (Pork curried in sweet peanut sauce)

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Contact: Similana Resort 4/7 moo 1 kuk-kak, Takuapa Phang-nga 82190
Tel : 6676-428-970-999, 6676-420-166-7 Fax: 6676-420-169

Bangkok office: 11/30 Srinakarin road Bangkapi, BKK 10240, Thailand
Tel:(662)379-4586,379-4560,731-6889 Fax: (662)731-6844
Website: http://www.similanaresort.com
E-mail: info@similanaresort.com, similananature@hotmail.com