Favoreats
Favoreats LLC
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INGREDIENTS
1 serving
grilled pork skewers
300 gs
pork loin
1 serving
bamboo skewers 12-15
4 tbsps
coconut cream
1 tsp
coriander roots
1 pinch
salt
1 tsp
garlic
1/2 tsp
ground pepper
2 tbsps
palm sugar
1 serving
soy sauce a dash
2 tbsps
fish sauce
2 tbsps
vegetable oil
1 Slice
the pork into thinnish pieces 2cm square. cut the pork fat
1 serving
grilled pork skewers. photograph: earl carter
1 serving
it's a idea to soak the bamboo skewers in water
1 T
pa thai
1 serving
pat thai. photograph: earl carter
1 serving
there is now a gentrified version of pat thai that uses prawns. add six prawns as the shallots begin to fry - and omit the prawns later in the recipe
100 gs
rice noodles
3 tbsps
palm sugar
2 tbsps
tamarind water
1 tbsp
fish sauce
3 tbsps
oil
4
shallots
2
eggs
30 gs
bean curd
1 tbsp
prawns
1/2 tsp
radish
1 tbsp
roasted peanuts
1 serving
bean sprouts a handful
1 serving
chives a handful
1 serving
to serve: extra bean sprouts and roasted peanuts
1 serving
mix the palm sugar
1 rack
heat the oil in a wok over a heat and fry the shallots until fragrant and beginning to colour. c in the eggs and stir
1 serving
orange curry of fish
1 serving
orange curry. photograph: earl carter
750 mls
stock
1 pinch
salt
5
shallots
1 pinch
sugar
2 tbsps
fish sauce
3 tbsps
tamarind water
200 gs
fish fillet
1 serving
asian greens
1 pinch
roasted chilli powder a
6
long chillies
1 serving
bird's eye chillies 3-4
1 pinch
salt
2 tbsps
shallots
1 tsp
thai shrimp paste
2 tbsps
poached fish
1 serving
stir-fried beef
1 serving
stir-fried beef. photograph: earl carter
4
garlic cloves
1 serving
bird's eye chillies 4-10
1 pinch
salt
3 tbsps
vegetable oil
2
eggs
200 gs
coarsely beef
2 tbsps
fish sauce
1 large pinch
sugar a
4 tbsps
stock
2 large handfuls
holy basil leaves
4 tbsps
fish sauce
1 serving
bird's eye chillies 10-15
2
garlic cloves
1 pinch
coriander a
1 serving
serve on two plates
1 serving
deep-fried soft-shell crabs
1 serving
sauce siracha is a wonderful chilli sauce
60 gs
soft-shell crabs 4
1 serving
coriander roots 6
1 serving
salt
3 tbsps
garlic cloves
1 tsp
peppercorns
3 tbsps
flour
1 serving
vegetable oil
1 tbsp
coriander
1 serving
sauce siracha to serve
1 serving
to clean the crabs
1 serving
mix the flour
1 serving
glass noodles stir-fried
1 glass
noodles 300g
1 tsp
coriander roots
1 pinch
salt
1 slice
ginger
1 cloves
garlic 2
3 tbsps
vegetable oil
1 serving
oyster mushrooms 5
1 small
shiitake mushrooms 4-6
2 tbsps
fermented bean curd
1 pinch
sugar
2 tbsps
soy sauce
250 mls
vegetable stock
2 tbsps
pickled garlic syrup
1 tbsp
rice wine
50 gs
baby spinach leaves
2 tbsps
pickled garlic
3 tbsps
asian celery
2 tbsps
spring onions
2 tbsps
coriander leaves
1 pinch
ground pepper a
1 serving
place the noodles in a bowl
1 Glass
noodles stir-fried
1 serving
vegetable oil
1 small
prawns 1kg
1 tbsp
coriander
1 small pinch
lime paste very
150 gs
rice flour
4 tbsps
coconut cream
1 tsp
salt
1 serving
thai-food-online.co.uk
5
thai street food by david thompson is published on october. to order a copy
1 serving
on the streets
1 serving
two local varieties of this
1 lb
meanwhile
1 serving
wai yee hong
1 serving
chung wah supermarket
19
woo sang
18
seewoo
9
new loon moon