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.

Satay in Thai style recipe

Satay marinade ingredients :
1/4 tsp. pan roasted coriander seeds
1/4 tsp. pan roasted cumin seeds
1/4 tsp. zest of Thai kiffir lime
1/2 tsp. minced fresh galangal
1 tsp. turmeric powder
1/2 Tbs. thin round cut ; stalk of lemon grass
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt

------------ Using a heavy mortar and pestle, pound all these ingredients -------------
or use the grinder and blend the mixture.
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt
150 g. chicken breast halves - boned , skinned or boneless pork loin
Cut into ½ x 3 inches strips.


1. Blend the mixture paste in a mix bowl with coconut milk , vagetable oil , plam sugar and salt. Stirring until sugar and salt has dissloved.
2. Marinade chicken or pork strips in the mixture bowl.
3. Cover with plastic wrap and chilled about 1 hours.

---- bamboo skewers ---- Clean and soaked in water for 1 hour before use.

4. Thread marinaded chicken or pork strips onto the skewers , weaving in and out.
5. Place in a container. Chilled about 6 hours at less before grill or cook in the next day.

Coconut milk glaze :
1 cup unsweetened cream of cocout milk

6. Preheat grill. Place Satay over hot coals until cooked and a little bit charred all both sides.
7. Don't remember. Brush strips with coconut cream while grilled them. It has made Satay juicy.

- Serve in appetizer with peanut sauce and cucumber salsa.

Did you know?
- In Thailand , you can find pork-satay street vendors in the evening around Bangkok.

Especially in the evening market , opened 4-5 pm. till 9-10pm.
2.50 - 3 baht /1 strip. Serve with peanut sauce,cucumber salsa and toasts or rice cakes

in some places of the south.
If you like chicken-satay or beef-satay , you can walk in the restaurant that placed in the foreigner area or haral (muslim food) restaurant.