Pork Toasts

Ingredients :
5 slices white breads or whole wheat
(place on the rack in the open air before use)
300 g. minced pork
1 1/2 Tbs. pounded cirantro,garlic and pepper
1 large egg
Seasoning :
Fish sauce or Mushroom soy sauce
Garnish :
Cirantro leaves / fine julienne red chilis





1. Cut each breads into 4 pieces.
2. Mix minced pork + pounded mixture + egg + seasoning
3. Spread 1-2 Tbs. of the pork mixture onto each piece of bread.
4. Garnich with cirantro leaves and chili on the top of pork spread.
5. Fry the toasts into the oil over medium heat, fry spreaded side first,
turning frequently,until golden brown.
6. Remove from heat and drain on paper towels.

- Serve immediately with cucumber relish

Deep-fried Stuffed Pork Balls

Ingredients :
1 cup minced pork
1 strip chopped bacon
1 egg
1/2 Tbs. corn starch
1/2 Tbs. seasoning soy sauce
1/2 tsp. ground dried ginger
1 pinch white pepper
10 eggs hard boiled quail eggs
----
Flour / beaten egg / bread crumbs
--- place each other in each plate. ---



1. Combine minced pork + bacon + egg + corn starch + soy sauce + ginger + pepper .
Chill about 20 minutes.
2. Place a large spoonful of the pork mixture in your palm , pack it lightly
and make an indentation in the center.
3. Place an egg in the indentation and firmly cover it. Set side.
4. Coat each pork balls with flour, then with egg and then crumbs.
5. Fry the pork balls into the oil over medium heat, turning frequently, until golden brown.
6. Using a slotted spoon, transfer to paper towels to drain.

- Serve immediately with ketchup or chilli sauce.

Tips...
- You should dust the eggs with flour before stuffed.
It make stick with the pork mixture as well.

Thai fish cake recipe

Thai Fish Cake
1 Tbs. Thai red curry paste
250 g. fresh fish paste
1 cup fine sliced string bean or long bean
1 egg
1/2 Tbs. salt
1 tps. sugar
2 Tbs. shreded fresh kaffir lime leaves

1. Blend red curry paste , fish paste , egg , salt and sugar.
Spend about 20 minutes for well kneading and stick.
2. Add bean and kaffir lime leaves. Mix it well.
3. Spoon a little bit mixture and deep fry to test first.
4. Spoon the mixture 2 Tbs. ; shape into small patties
about 3 inches diameter.
5. Deep fry until golden brown both sides. Drain.

- Serve with cucumber relish.

Tips...
- Some recipes of this dish , add Thai basil. Make more aromatic.
And decorate with crispy Thai basil.
- You should check the temperature before deep fry. Try this.
Dip a wood skewer into the oil. If it has bubbly from the tip , that's ok.





Cucumber Relish
1/2 cup sugar
1/2 cup rice vinegar
1/2 Tbs salt
1/2 Tbs chopped red chili pepper (seeding)
1 cup water
1 cup cubed cucumber
1/2 Tbs ground roasted unsalt peanut (or not)
1-2 little twig cilantro
1. Disslove sugar , vineger , water , salt and chili pepper
in a little saucepan.
2. Place over medium heat. Boil in a few minute until
bubbly. Let it completely cool.
3. Add cucumber and gently mixed together.
4. Spoon the mixture into a saucer. Sprinkle ground peanut and garnish with cilantro.