Glass of Milk
Food courses in Thai meals are eaten “in harmony”, or all at the same time. This method is perfect for families – it provides variety and everyone can sit at the table to enjoy the meal together. Traditionally Thai dishes are artistically garnished, so add a fresh flower or fruit garnish for an authentic presentation!
Sweet Pork (moo-wan)
This is a simple recipe from Northern Thailand that turns pork tenderloin into sweet perfection.
1 pound Pork tenderloin
3 Tbsp. Vegetable oil
½ cup Brown sugar
1 Tbsp. Soy sauce
2 Tbsp. Fish sauce
¼ cup Water
|Peel shallots and cut into thin slices. Set aside. Remove fat from the outside of the pork tenderloin. Cut pork into ¼ inch thick slices. Set aside.
Add the oil to a 10-inch skillet, wok or deep sided pan and place over medium-high heat for 1 minute. Add the shallots and fry for 1-2 minutes until they begin to turn brown. Add the sugar and stir until melted (be careful not to splash yourself). Add the soy sauce, fish sauce, and water and bring to a boil.
Add the pork and reduce the heat to medium, cook for 7-8 minutes or until pork is tender and cooked through. Once the pork is cooked, remove it with a slotted-spoon to a rimmed-serving dish.
Turn the heat to high and boil the sauce for 1 minute to thicken it. Pour the sauce over the pork and serve.
¾ cup Chicken stock
¾ cup Coconut milk
1 cup Jasmine rice
2 Tbsp. Olive oil
4 oz. Shiitake or button mushrooms
|Remove the white part of the scallions and thinly slice the green parts. Set aside. Place chicken stock, coconut milk, and rice in a medium-sized saucepan over high heat.
Bring to a boil. Stir well. Reduce heat to low, cover pan and simmer 15 minutes. Turn off heat and let stand 10 minutes. In a small skillet over medium-high heat, add 1-2 Tbsp. olive oil and Shiitake mushrooms, Sauté 3 minutes. Add salt and pepper to taste.
When you are ready to serve dinner, fluff the rice with a fork, toss in mushrooms and scallions.