Pork Belly with Five Spices Recipe

The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint. Lime and the whole of the cilantro plant adds a full flavor to the spices used in this dish.

Recipe: (Serves 4)

1 large bunch fresh cilantro (coriander) with roots
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
30 ml/2 tablespoons Chinese five-spice powder
500 g/1¼ lb pork belly, cut into 2.5 cm/1 inch pieces
400 g/14 oz can chopped tomatoes
150 ml/¼ pint hot water
30 ml/2 tablespoons dark soy sauce
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons granulated sugar
1 lime, halved

Method:

Cut off the cilantro roots. Chop five of them finely and freeze the remainder for another occasion. Chop the cilantro stalks and leaves and set them aside. Keep the roots separate. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped cilantro roots and then the five-spice powder.

Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned, Stir in the tomatoes and hot water. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.

Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped cilantro stalks and leaves, squeeze over the lime juice and serve.

Note: Make sure that you buy Chinese five-spice powders, as the Indian variety is made up from different spices.

Pork and Pineapple Coconut Curry Recipe

The heat of this curry balances out the sweetness of the pineapple, and the coconut cream and spices make a smooth and fragrant dish. It takes very little time to cook, so is ideal for a quick supper before going out or for a midweek family meal on a busy evening.

Reccipe: (Serves 4)

400 ml/14 fl oz can coconut milk
10 ml/2 teaspoons Thai red curry paste
400 g/14 oz pork loin steaks, trimmed and thinly sliced
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
15 ml/1 tablespoon tamarind juice, made by mixing tamarind paste with warm water
2 kaffir lime leaves, torn
½ medium pineapple, peeled and chopped
1 fresh red chili, seeded and finely chopped

Method:

Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug (cup). You should have about 250 ml/8 fl oz/1 cup. If necessary, add a little of the coconut milk.

Pour the measured coconut cream into a large pan and bring it to the boil. Cook the coconut cream for about 10 minutes, until it separates, stirring frequently to prevent it from sticking to the base of the pan and scorching. Add the red curry paste and stir until well mixed. Cook, stirring occasionally, for about 4 minutes, until the paste is fragrant.

Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook, stirring constantly, for 1-2 minutes, until the sugar has dissolved and the pork is no longer pink. Add the reserved coconut milk and the lime leaves. Bring to the boil, then stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve.

Stir-Fried Squid with Ginger Recipe

The abundance of fish around the Gulf of Thailand sustains thriving markets for the restaurant and hotel trade, and every market naturally features stalls where delicious, freshly caught seafood is cooked and serve. This recipe is popular among street traders. Squid needs the minimum of cooking and tastes great with garlic, lemon and ginger. This dish can also be prepared with fresh galangal rather than ginger and works well with most kinds of seafood, including shrimps and scallops.

Recipe: (Serves 2)

4 ready-prepared baby squid, total weight about 250 g/9 oz
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
30 ml/2 tablespoons soy sauce
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
Juice of 0.5 lemon
5 ml/1 teaspoon granulated sugar
2 scallions (spring onions), chopped

Method:

Rinse the squid well and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary. Heat the oil in a wok or frying pan and cook the garlic until golden brown, but do not let it burn. Add the squid and stir-fry for 30 seconds over a high heat.

Add the soy sauce, ginger, lemon juice, sugar and scallions. Stir-fry for a further 30 seconds, then serve.

Pan-Steamed Mussels with Thai Herbs Recipe

Like so many Thai dishes, this is very easy to prepare. The lemon grass and kaffir lime leaves add a refreshing tang to the mussels. The mussels are to be bought alive. They can sometimes be a little gritty, so it is worth putting them into a bucket of cold salted water as soon as you get home. Sprinkle a little oatmeal or flour over the water so that the mussels can feed on this and excrete the grit.

Recipe: (Serves 4-6)

1 kg/2.25 lb fresh mussels
2 lemon grass stalks, finely chopped
4 shallots, chopped
4 kaffir lime leaves, coarsely torn
2 fresh red chilies, sliced
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons fresh lime juice
Thinly sliced scallions (spring onions), and cilantro (coriander) leaves, to garnish

Method:

Scrub the mussels' shells with a stiff brush and rinse under cold running water. Scrape off any barnacles and remove the "beards" with a small knife. Rinse well. Discard any mussels that are broken or which do not close tapped sharply.

Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chilies, fish sauce and lime juice. Mix well, Cover the pan tightly and steam the mussels over a high heat, shaking the pan occasionally, for 5-7 minutes, or until the shells have opened.

Using a slotted spoon, transfer the cooked mussels to a warmed serving dish or individual bowls. Discard any mussels that have failed to open. Garnish the mussels with the thinly sliced scallions and cilantro leaves. Serve immediately.