Moo Prik Yuak - Pork in Capsicum

This plate is good with soft or even spicy dishes.

Ingredients:

6-8 Capsicums

290g Pork Mince

1/2 Teaspoon ground pepper

1 Teaspoon Oyster Sauce

3 Teaspoons Soy Sauce

1 Teaspoon Brown Sugar

1 Tablespoon Fish Sauce

2 Cloves Garlic

2 Teaspoons Corn Starch 

2 Tablespoons Coriander Leaves

2 Tablespoons Kaffir Lime Leaves

2 Tablespoons Oil

2-3 Tablespoons Water

Preparation:

I used 8 capsicums.

Wash the capsicums.

Cut the top just about half way.

Gently slice down and leave 1 inch at the end.

Remove the seeds and set aside.

Place mince in a large bowl.

This oyster brand is best for me, most of their products are vegetarian.

Add 1 teaspoon of oyster sauce.

I added 2 teaspoons of soy sauce of this brand.

And another teaspoon of this brand.

Garlic - peel and cut into half.

Crush and add to the bowl.

Then add 1/2 teaspoon ground pepper. In the picture I added white ground pepper instead of black, I reckon it smells better with black pepper. 

1 teaspoon brown sugar.

You can add corn starch before coriander.

Coriander - wash and chop.

Add to the bowl.

2 teaspoons of corn starch. I used to add Kao Bie instead of pork mince (it's raw sticky rice which has been soaked till soft, then finely crushed + eggs instead of corn starch). The result from using sticky rice is so much better than pork mince + corn starch. Also, BBQ them instead of cooking in oil. 

Kaffir lime - wash and cut the hard bit off.

Slice thinly.

The thinner the better the smell you'll get. This is what I've heard, and you'll see lot of Thai dishes have very finely slice kaffir lime leaves.

Add to the bowl.

Then add 2-3 tablespoons of water.

Mix all the ingredients by hand.

Fill in all capsicums.

Heat 2 tablespoons of oil in medium to low heat. When the oil is getting hot, add capsicums facing down first. Cook until the meat turns very brown, this might take about 4-5 minutes. Then turn to the left, right and the back side - cook the sides about 3 minutes or until they turn brown. 

(Sorry didn't have the right pictures for this step)

Kao Neaw Nueng - Steam Sticky Rice or Glutinous Rice

Kao Neaw is also eaten with desserts or to brew Sato, also known as Thai rice wine. There are a few ways to cook sticky rice, but the traditional and best way is to steam in a bamboo pot. After that, it should be turned out on a clean surface and kneaded with a wooden paddle. This results in rice balls that will stick to themselves but not to fingers. The large rice ball is kept in a small basket made of bamboo.

The rice is sticky but dry, rather than wet and gummy like non-glutinous varieties. Two of the most popular dishes are Gai Yaang and Som Tam. Gai Yaang is grilled chicken, while Som Tam is a spicy salad, which does not actually contain glutinous rice, but is accompanied by glutinous rice. 

You may need:

Steaming Pot - the pot's shape is made to suit all bamboo steaming baskets. You can find the pot at Chinese and Thai shops, it's about $8 (the Thai shop is probably more expensive). 

Steaming Basket - this is a basic style which is easier to make, it doesn't look as pretty, it's about $12. To clean this just wait till the rice dry, use a spoon scraping them away then clean as normal. 

Bamboo rice basket - it helps to store and keep the rice softer for longer, but not wet. To clean this is the same as cleaning the bamboo steaming basket.

Sticky Rice - which is unclear kernels. 

I normally use 3 cups for 2 people, but 1 cup should be enough for a person.

Wash 2 times in fresh water and soak for several hours. The quick way is to soak in warm water which will take just an hour!

Add about 7-8 cups of water in the steaming pot.

Add the soaked rice to the steaming basket, tap around the steaming basket to keep all the rice in the centre - it will make cleaning easier. 

Covered by a lid or the top of a bamboo rice basket.

After about 10 minutes has passed, check if the top is cooked. 

It is cooked if the kernels are soft and sticky. Then turn  to the other side for 5 minutes, and it should be done by then( to turn the rice up side down - put one hand on each side of the steaming basket wings, then roll & shake the rice to the other side). After this, in my case I will just remove this rice ball into the rice basket, Done!

Ready to serve.