A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.