Thai-Raw Pork Parcels

Thai-Raw Pork Parcels

These should be eaten with care, it's common in Europe to eat raw beef, but it's considered unsafe to eat raw pork except in a very few cases. These parcels should be prepared only using very fresh farm grown pork that has been treated. If you are uncertain about the quality of the meat you can always cook it, or alternatively you can buy branded parcels from Asian supermarkets.

Ingredients
500 gms Pork Red Meat
10 Garlic Cloves
5 Bird Chillies
2 Tablespoons Salt
5 Tablespoons Lemon Juice
Tinfoil plastic bags or Banana Leaf

Preparation
1. Clean the pork and put into a blender/food processor.
2. Peel the garlic and add to the blender.
3. Add the chillies and salt. Blend until it completely mixed.
4. Add lemon juice and mix.
5. Make into parcels, and wrap in the banana leaves or tin foil
6. Chill in the fridge for 5-8 hours if you like more sour leave it for 2-3 day in wram place.

Tips
1. You can eat these raw, or if you prefer you can also cook this dish in the oven or by frying them. If you like spicy food you can cut up red chillies and push a piece into the centre of each parcel.
2. You can add sticky rice or fragrant rice too if you wish, but I prefer not to. Simply precook or pre steam the rice and use 50 gms sticky rice to each 1kg pork.

Serve With
Mint
Coriander
Chilli
Peanut
Lettuce

Thai-Steamed Pork Sausage

Thai-Steamed Pork Sausage

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

Ingredients
500 gms Pork Mince
2 Tablespoon Pork Fat
1/2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Level Tablespoon Black Pepper
100 gms Crushed Ice
25 gms Garlic
A Food Processor/Blender

Preparation
1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth.
2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up.
3. Add the crushed ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
5. Steam in a Chinese steamer for 20 minutes.

Serve With
Fragrant Rice
Chillies
Green Vegetables

Thai-Pork and Spring Onion Dumplings

Thai-Pork and Spring Onion Dumplings

Ingredients:
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

Preparation:
1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

French-Entrecôte au Beurre Rouge

French-Entrecôte au Beurre Rouge

Ingredients:
1 rib steak, 900g-lkg (2-21/4 lb)
4 shallots
15m1 (1 tbls) wine vinegar
240ml (9 fl oz) red wine: Beaujolais, Cahors, Gigondas, etc
15m1 (1 tbls) oil 100g (4 oz) butter salt and pepper

How to cook:
1. Preheat the oven to 200°C (400°F; gas mark 6). Heat the oil in a sauté pan, add 20g (1/4 oz) butter and brown the steak for 5 minutes on each side, over a low heat, to avoid burning the butter.
2. When the steak is browned, add salt, place the meat on a rack above a roasting pan and allow to cook for 15 to 20 minutes, according to its thickness and to taste. When the steak is cooked, leave it in the turned-off oven for 10 minutes.
3. 10 minutes before serving the meat, prepare the red butter in the saute pan. Discard the fat from the roasting pan. Peel the shallots, chop them very finely and add them to the pan with the caramelized juices from the meat. Add the vinegar and place the pan over a medium heat. Allow the vinegar to boil until it evaporates, then add the wine and boil over a high heat until only 100ml (31/2 fl oz) remains. Add salt and pepper. Take the pan off the heat and allow to cool for 1 minute before adding the butter, cut into small pieces, stirring with a spatula until the mixture is creamy. If the pan is too hot the butter will melt and prevent the mixture becoming creamy.
4. Remove the steak from the oven, cut it into thin slices crosswise, arrange in its original shape on a serving dish and coat with the red butter which has been passed through a strainer.

French-Aloyau Jardiniêre

French-Aloyau Jardiniêre

Ingredients:
4 red, ripe tomatoes
6 ml(4 tbls) oil
2 cloves garlic, sliced
4 slices sirloin, 150g (7 oz) each
salt and pepper
70g (3 oz) black olives
2 peppers in oil, sliced
1 stick celery, sliced small handful oregano

How to cook:

1. Immerse the tomatoes in boiling water for 10 seconds. Peel them, halve them, remove the seeds and cut into slices. Pour the oil into a large frying pan and lightly brown the sliced garlic. Add meat slices and brown on both sides over a low heat. Season.

2. Add the pitted olives, sliced peppers, celery and tomatoes, and cook over a high heat, turning the meat a few times.

3. Sprinkle with oregano, baste with vinegar and leave to cook. When ready, place the meat and the vegetables on a hot serving dish and serve at once.

Chinese-BBQ Pork Lo Mein

Image by stu_spivack via Flickr

Chinese-BBQ Pork Lo Mein

Ingredients:
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger -- finely chopped
2 cup bok choy -- cut into 1/2" pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy -- dark
1/2 teaspoon sugar
pepper -- dash

How to cook:
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside.
2. Combine sauce ingredients, set aside.
3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min
4. Add broth then when broth
is hot add noodles, cover and cook 2 min
5. Add sauce, stir well and serve

Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts and bok choy

Servings:4

Chinese-Barbequed Pork Glazed With Soya Sauce

Image by foodistablog via Flickr

Chinese-Barbequed Pork Glazed With Soya Sauce

Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion -- cut in half
2 tablespoon dry red wine
1 clove garlic -- crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
(about 12 oz each)
2 teaspoon red food coloring -- optional
trimmed

How to cook:
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls. Glaze with soya sauce.

Servings: 4