Stuffed Bitter Gourd in Clear Soup

Ingredients2 bitter gourds (momordica)
300 grams ground pork
1 tablespoon minced garlic
2 coriander roots, finely chopped
2 tablespoons soy sauce
2 teaspoons oyster sauce
2 teaspoons sugar
3 shitake mushrooms, sliced into well pieces
1 carrots, sliced into well pieces
salt (to remove bitter taste from bitter gourd)
3 cups chicken stock (or water)
white pepper powder
coriander leaves (for garnishing)
Preparations1. Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. Leave it for 10-15 minutes, then wash with clean water.
2. In a medium-sized bowl, add ground pork, garlic, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
3. Heat chicken stock (or water) in a pot over medium heat. Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
4. Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with coriander leaves. Serve immediately with hot steamed rice.

Fried Fish with Fish Sauce

Ingredients
1 fish (any meaty white fish) weight 400-500 grams (or fish fillets)
2 teaspoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
cooking oil
fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)
Preparations1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.
4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat.
5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.

Thai Steamed Eggs

Ingredients4 eggs, beaten
1/2 cup tomato, cube
1 tablespoon soy sauce (of fish sauce)
2 cups chicken stock (or water)
1 tablespoon scallion, finely chopped
1/2 teaspoon pepper powder
1 teaspoon fried garlic (optional)
coriander leaves (for garnishing) Preparations1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well.
2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked.
3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Pla-meuk Yang

Ingredients500 grams fresh squid
2 tablespoons butter (for marinating squids)
2 tablespoons fresh lime juice (for marinating squids)
fresh vegetables (cucumber, tomato, etc.)
coriander leaves (for garnishing)
Seafood Dipping Sauce Ingredients : 2 tablespoons minced garlic
10-15 chilies, crushed
2 tablespoons sugar
3 tablespoons fresh lime juice
1/2 teaspoon salt
Preparations1. Wash squids in clean water. Remove the insides, eyes and black inks. Marinate clean squids with butter and lime juice for 30 minutes.
2. Prepare the seafood dipping sauce by adding all seafood sauce ingredients together. Stir until mixed well and transfer to a dipping saucer
3. After marinating, grill squids over charcoal at medium heat until cooked throughly, apply the marinated sauce to the squids while turning over.
4. Slice the cooked squids into well pieces. Transfer to a serving plate. Garnish with coriander leaves and serve immediately with seafood sauce and fresh vegetables.

Poo Pad Pong Karee

This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish. It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavors to penetrate and easier to eat the food.
Ingredients.
1 cup of crab meat 1 tablespoon of garlic, sliced thinly 2 tablespoons of fish stock, or you may use chicken stock1 teaspoon curry powder1 tablespoon light soy sauce a pinch of sugar 2 tablespoons of fish sauce 2 tablespoons of shallots, sliced thinly 2 spring onions (scallions/green onions), sliced thinly 1 tablespoon of julienned green or red bell pepper
Method
Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients.
Line a serving dish with lettuce and pour the crab over it, garnish with corinader leaves, lime leaves, and slices of cucumber.
If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.
This dish is of course served with the usual Thai table condiments, and you may prefer to particularly add a spoonful of prik dong (red chilis in vinegar) to it.
As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.

Yam Talay - seafood salad

This variation of yam talay could of course be made with any combination of seafood you have to hand. It is a popular "pre-drink" food in Thai bars - I leave it to the reader to guess why!
fish and shrimp balls are sold in Asian supermarkets. If you can't find them use a little extra shrimp and crab.
ingerdients
4 fish balls 4 large shrimp (about 10 to the pound in size), shelled and deveined 4 crab claws 4 'bite size' calamari rings.
2 tablespoons of lime juice 1 tablespoon of prik phom (freshly crushed dried red chilis) 2 tablespoons of fish stock 1 teaspoon of sugar 2 tablespoons of fish sauce 2 bai makroot (kaffir lime leaves), thinly sliced 1 tablespoon chopped shallots (purple onions) 2 tablespoons of 'spanish' onion, chopped 1 tablespoon of phak chi (coriander leaf), chopped
method
Line a serving bowl with lettuce or kale leaves,
Mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. Add the seafood and stir occasionally until the seafood is just cooked. Pour onto the bed of lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.

Pad Ka-prao Goong (ผัดกระเพรากุ้ง - Fried Shrimps with Basil Leaves)

Ingredients 500 grams medium-sized shrimps, cleaned, shelled and deviened
7 cloves garlic, finely chopped
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
5-15 chillies, chopped and pounded coarsely
Dash of ground white pepper
Preparations1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.