Thai Dishes

Mussaman Beef or Chicken

• 500g beef or chicken
• 2-3 cans coconut milk
• 1 onion
• 4 potatoes (diced lrge)
• 1 pc sweet potato (diced lrge)
• lime juice
• fish sauce
• 1/4 cup peanuts
• 1/2 cup brown sugar
• jar of mussaman paste (Asia at Home)
• 1 tbls oil
• cooked white rice (enough for everyone)

Heat oil and brown meat, add mussaman paste and stir, add onion and sugar.
Stir in 2 coconut milk, squirt some lime juice and fish sauce.
Bring to boil, cover and simmer until meat is almost tender.
Add potatoes and peanuts, add extra can of coconut milk if desired, simmer uncovered to reduce and thicken mixture, stir occasionaly.
Add extra sugar, lime or fish sauce if required to achieve aquired taste.
Once potatoes and meat are tender, serve over rice.

San Choy Bow

• 600g chicken/pork mince
• 1 iceberg lettuce
• small pkt vermacelli noodles
• tin of water chestnuts
• jar of san choy bow sauce (Asia at Home)
• pkt mini spring rolls
• small jar sweet & sour sauce
• Oil to cook spring rolls

Soak noodles in boiling water until tender and drain.
separate lettuce cups.
Brown mince and add chopped chestnuts and cooked noodles, stir in san choy bow sauce.
Cook spring rolls in oil and drain onto paper towel.
Spoon mince mixture into lettuce cups. Serve with spring rolls and sweet & sour sauce.
Eat immediately....

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Chicken Pad Thai 

• 500g diced chicken
• jar of pad thai sauce (Asia at Home)
• lrge pkt rice noodles
• pkt fresh bean sprouts
• lime juice
• spring onion
• 2 cloves chopped garlic
• sesame oil
• 1/4 cup chopped peanuts

Soak noodles in boiling water until tender and drain. Stir in 1 tblsp sesame oil and squirt of lime juice to drained noodles.
Heat frypan and saute garlic in sesame oil, add chicken. When chicken is cooked add onion and sprouts and stir fry for 1 min, add sauce. Stir into noodle mixture. Sprinkle peanuts on top and serve with lemon wedge.

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Stir-fried Pork & Rice Noodles 

• 500g pork mince
• pkt fresh wide rice noodles
• 1 tblsp oil
• 2 cloves chopped garlic
• 1 tblsp sambal oelek (sauce)
• 4 sliced green onions
• 1/3 cup kecap manis (sauce) or hoisin
• 2 baby buk choy
• 1/2 cup fresh coriander leaves (optional)

Soak noodles in boiling water until tender and drain.
Heat frypan and stir-fry pork until cooked, add garlic, sambal, onion and 1 tblsp of the kecap manis; stir-fry for one minute.
Add noodles, add remaining kecap manis and bukchoy, stir-fry til hot and serve with sprinkled coriander.