Salad Jakarta Style Recipe (Ketoprak Jakarta Recipe)

Ingredients:
1 pc tofu
1/2 teaspoon of salt
2 tusk garlic, refined
150 ml water
4 pcs lontong, cut
120 gr beansprout, sobbed
100 gr vermicelli
2 tablespoon soysauce
2 tablespoon fried red onion
100 gr fried emping
Vegetable, Oil

Sauce:
200 gr nut, fried
5 pcs red small chilli
5 tusk garlic
1 teaspoon salt
100 gr brown coconut sugar
1,5 teaspoon air asam
350 ml water

Directions:
Immerged tofu in salty water, garlic and water, fry, cut
Nut sauce : delicate red small chilli, garlic, nut, salt, brown coconut sugar, add water & air asam, stir well
Serve lontong, tofu, beansprout, vermicelli, nut sauce, add soy sauce, fried onion and emping

Steamed Dumplings Bandung Style Recipe - (Siomay Recipe)

INGREDIENTS:
3/4 lb ground chicken
1/2 lb ground shrimp
3 1/2 oz cornstarch
2 x garlic cloves mashed
1 tbl sesame oil
1 tsp salt
1/2 tsp freshly-ground white pepper
1 x egg beaten

SKIN INGREDIENTS
10 piece won ton skin
6 x soybean cakes - (2" by 2" by 1/2")
5 med potatoes
5 x buah bitter melon
5 piece cabbage leaves slice stem thin
5 x cucumbers

SAUCE INGREDIENTS
1/4 lb fried peanuts
2 oz fresh fried candlenut
2 x garlic cloves fried
2 x red chilies steamed
1 tbl vinegar
1/2 tbl salt
2 tbl sugar
1/2 cup water

GARNISH
Ketchup
Sweet soy sauce
Lime

Method :
Mix all the base ingredients to make a smooth base filling.
Dumplings: Trim the won ton skins to make them round. Place a portion of the filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist.
Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.
Bitter Melon and Cucumber: Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
Cabbage leaves: Dip the leaves into hot water for a few seconds. Fill with the base filling and roll up.
Steamed all of them until well done.
For the sauce: Grind all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
To serve: Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
This recipe yields 4 to 6 servings.

Braised Banana in Coconut Milk Recipe (Kolak Pisang)

Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 tsp of salt

Directions:
Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
Tie knot the screwpine leaf and add it into the pan.
Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
Serve warm or cold as desired.
Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Brisket in Black Nut Sauce Recipe (Rawon Recipe)

Ingredients :
3 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
500 g Brisket, cut into 2 cm cubes
1 1/2 liters Water

Spice (ground)
2 Red chilies
3 Candlenuts, roasted or fried
1 teaspoon Coriander, roasted
1 teaspoon Chopped turmeric
1 tablespoon Chopped galangal
1/2 teaspoon Dried shrimp paste
4 cloves Garlic
8 Shallots
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind

Directions :
Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
Sauté until the color changes, then add water.
Simmer over low heat until the brisket is tender and ground spices are absorbed.
Serve immediately.

Milkfish in Sweet Soy Sauce Recipe (Pindang Bandeng Bumbu Kecap Recipe)

Ingredients :
1 cm Turmeric
1 cm Ginger
2 cm Galangal
1 (700g) Milkfish
1 teaspoonTamarind juice
1/2 teaspoonSalt
500 cc Water
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
3 tablespoons Sweet soy sauce
5 Unpeeled shallots, roasted, peeled, thinly sliced
3 cloves Unpeeled garlic, roasted, peeled, thinly sliced
1-2 tablespoons Tamarind juice
5 Carambolas, halved
10 Bird's eye chilies
2 Red chilies, cut into 2 cm pieces
Salt and brown sugar

Method :
Thread turmeric, ginger and galangal onto a skewer and grill.
Set aside.
Clean the fish, remove scales and cut off the fins and gills.
Cut into 4-5 pieces.
Rub with tamarind and salt and let it stand for 15 minutes.
Drain.
Bring water to the boil, and add grilled turmeric, ginger and galangal, salam leaves, lemon grass, sweet soy sauce, shallots and garlic.
Add fish, tamarind juice, carambolas, chilies, salt and sugar.
Continue to cook over low heat until the spices are absorbed before serving.

Vegetable Curry Recipe (Sayur Kare Recipe)

Ingredients:
3 tablespoons oil
3 kaffir lime leaves
1 stalk lemon grass, bruised (use only the bottom white tender part)
200g offal, cooked until tender, cut into pieces
1 liter stock
250g potatoes, peeled, cut into 4-6 pieces
150g carrots, halved
100g french beans
500cc coconut milk from 1 coconut
5 cabbage leaves, cut into 2 cm squares
25g glass noodles, cut into 10cm lengths, soaked in water until tender, drained

Spices (ground):
3 candlenuts, roasted
2 teaspoons galangal, minced
2 teaspoons coriander, roasted
2 teaspoons tamarind
½ teaspoon pepper, roasted
3 cloves garlic
1 teaspoon chopped turmeric
8 shallots
salt and sugar

Directions:
Sauté the ground spices, kaffir lime leaves and lemon grass until fragrant. Add offal and stir. Then add the stock, and simmer over low heat. Add the potatoes, carrots and french beans. When they are half-cooked, add coconut milk and bring to the boil. Finally, add cabbage and glass noodles.

Mushrooms and Chicken in Banana Leaf Recipe (Pepes Ayam Jamur Recipe)

Ingredients:
500 g chicken thighs, boned and cut into 1.5cm cubes
125 g shiitake mushrooms, soaked until soft, stems removed and diced
2 eggs, well beaten
60 ml coconut cream
50 g scallions, finely sliced
a pinch of salt or to taste
a pinch of freshly crushed white peppercorns or to taste
8 salam leaves (Indonesian bay leaves)
8 banana leaf wrappers, each about 25 x 18 cm (10 x 7 in)

Spice paste:
30 g garlic, peeled and sliced
50 g shallots, peeled and sliced
25 g ginger, peeled and sliced
40 g red chilies, halved, seeded and sliced
25 g candlenuts, roasted and crushed
a pinch of salt or to taste
3 tablespoons vegetable oiL

Directions:
Prepare spice paste. Combine all ingredients, except oil, in a stone mortar or blender (processor) and grind until very fine. Heat oil in heavy saucepan. Add spice paste and sauté over medium heat until fragrant, then remove from heat and leave to cool to room temperature. Combine all remaining ingredients, except salam and banana leaves, in a large bowl and mix until chicken and mushrooms are well coated. Soften each banana leaf wrapper by either holding it over a gas flame or soaking in boiling water for 3 seconds. Place a salam leaf at the centre of a banana leaf wrapper and top with 2 tablespoons chicken and mushroom mixture. Take one long edge of the wrapper and fold it in towards the center to cover the ingredients, then roll up tightly. Secure open ends with bamboo skewers or cocktail sticks. Repeat until ingredients are used up. Steam parcels for 4 minutes, then charcoal or oven-grill for 3 minutes using very low heat. Turn parcels over at least once. Serve as desired.

Mutton Dry Curry Recipe

Ingredients:
500g mutton, cut into 1-inch cubes
10 dried chili, seeds removed and soaked in water to soften
8 shallots
400g grated coconut, toasted until lightly brown
3 cups (675ml) coconut milk
4 tablespoons coriander powder
½ teaspoon cumin powder
1 stalk lemongrass, root end and leaves removed, bruised
1 teaspoon chopped galangal (lengkuas)
2 kaffir lime leaves (limau purut)
1 turmeric leaf (optional)
2 teaspoons sugar
1 teaspoon salt

Directions:
Grind the dried chilies, shallots, and grated coconut in a food processor to make a smooth paste. Combine this paste, the coconut milk, and all the other ingredients (except the meat) in a pot. Bring to a boil and then add the meat. Cook uncovered, simmering until the meat is tender (about 2 hours). Stir regularly to prevent sticking or burning and add half a cup of water if it becomes too dry. The finished dish should not be soupy but have a thick gravy. If you have used the lemongrass stem, kaffir lime leaves, and turmeric leaves, remove them before serving. You can, of course, include them in your presentation, but they should not be eaten.

Bergedel Recipe (Potato and Fish Cakes Recipe)

Ingredients:
750 g potatoes
3 tablespoons oil
2 tablespoons chopped onion
1 tablespoon ground garlic
250 g flaked cooked fish
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
4 tablespoons plain flour
2 eggs, beaten to blend
oil for deep-frying

Directions:
Cook potatoes in boiling water for 16 to 20 minutes (or microwave on High) until soft. Drain very well and peel, then mash fine. Heat oil in a wok over medium heat and fry onion and garlic for 5 to 6 minutes or until softened and lightly browned. Mix with mash, fish, pepper, salt and cloves until well blended. Heat oil in a wok over medium heat. With well-floured hands, roll egg-sized balls of mash into flat patties. Dust each bergedel lightly with flour, then coat well with the beaten egg and slip into the hot oil. Deep-fry in batches, for 3 to 5 minutes per batch, turning once, until golden brown. Drain well on kitchen paper and serve hot.

Note: You can use any white fish - even drained canned water-packed tuna, in a pinch.

Beef Braised in Coconut Milk Recipe (Indonesian Rendang Sapi Recipe)

Ingredients:
800 g beef shoulder or neck
3 tablespoons vegetable oil
1.625 liters (6½ cups) coconut milk
2 stalks lemon grass, bruised (use only the bottom tender inner part)
1 turmeric leaf, torn and knotted
3 kaffir lime leaves, bruised
salt to taste

Spice paste:
60 g shallots, peeled and sliced
40 g garlic, peeled and sliced
100 g red chilies, halved, seeded and sliced
35 g turmeric, peeled and sliced
35 g galangal, peeled and sliced
35 g ginger, peeled and sliced
35 g candlenuts, roasted and crushed
¾ teaspoon crushed black peppercorns

Directions:
Cut cleaned beef into 2.5-cm (1-inch) cubes, then set aside. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind coarsely. Heat oil in a heavy saucepan, add spice paste and sauté over medium heat until fragrant and color changes. Add coconut milk, lemon grass and turmeric and kaffir lime leaves. Bring to the boil. Add beef cubes and return to the boil, then reduce heat and simmer until meat is tender and almost all the liquid has evaporated. Stir frequently. Season to taste with salt and remove from heat when dish appears dry and oily.


Note: Replace coconut milk with beef or chicken stock or even yoghurt if you prefer a dish that is less rich. If using stock, simmer until meat is nearly cooked, then add 85 ml coconut cream.

Dried Spiced Beef Recipe (Dendeng Balado Recipe)

Ingredients:
500g beef, fat and sinew removed, thinly sliced
4 tablespoons lime juice
8 tablespoons oil
6 shallots, finely sliced
4 kaffir lime leaves
15 red chilies, coarsely ground, or halved
1 teaspoon salt

Directions:
Knead beef with 1-2 tablespoons lime juice, and let it stand for 10 minutes. Spread in a baking pan and dry in the sun until nearly crisp, or bake in an oven with low heat until the juices are absorbed. Heat oil and fry beef until cooked. Drain and set aside. Sauté shallots until golden brown, then add kaffir lime leaves and chilies. When the chilies are cooked, add remaining lime juice and salt. Then toss in beef and stir well.

Gai Yang Recipe (Chicken with Lemongrass Recipe)

Ingredients:
8 chicken legs or thighs

For the marinade:
10 cloves garlic, peeled and coarsely chopped
3 stalks lemongrass, white part only, peeled and coarsely chopped
2 scallions (green onions), finely chopped
2 tablespoons fish sauce
2 tablespoons fresh calamansi juice
2 tablespoons dry white wine
½ cup (4 fl oz/125 ml) coconut milk
1 tablespoon Asian (toasted) sesame oil
½ teaspoon freshly ground black pepper

Directions:
To make marinade: In a mortar, combine garlic and lemongrass and pound to a coarse paste with a pestle. Or, thinly slice, then chop together to a coarse paste with a cleaver or chef's knife. Stir in all remaining marinade ingredients. Arrange chicken legs in one layer in a shallow dish. Pour over the marinade, and gently shake chicken to coat. Let stand at room temperature for 2 hours, or cover and refrigerate overnight, turning pieces several times. If refrigerated, let chicken stand at room temperature for 30 minutes before cooking. Light a fire in a charcoal grill. Wipe marinade from chicken and grill, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes. Alternatively, cook chicken pieces under a broiler (grill). Lay chicken about 10 inches (25 cm) from the flame and cook, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes.

Note: Traditionally, this dish is made with whole spatchcock chickens that have been butterflied, by splitting down the backbone and flattening. Broil (grill), skin-side down, for 10-15 minutes, then turn and broil, skin-side up, for 10 minutes. After cooking, cut chicken with a cleaver, through the bones, into smaller pieces. You may also use chicken halves.

Gai Phad King Recipe (Chicken with Ginger Recipe)

Ingredients:
1 cup (2 oz/60 g) cloud or tree ear mushrooms (black or white fungus)
¼ cup (2 fl oz/60 ml) vegetable oil
6 cloves garlic, peeled and coarsely chopped
1 small onion, thinly sliced
12 oz (375 g) boneless, skinless chicken breasts, thinly sliced
1 cup (4 oz/125 g) loosely packed, julienned fresh ginger, preferably young ginger
1 tablespoon fish sauce
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon soybean paste
2 fresh long red chlies, cut into large pieces
½ cup (4 fl oz/125 ml) chicken broth or water
8 scallions (green onions), white part only, chopped

Directions:
If using dried mushrooms, soak in water for 10 minutes; drain. Use scissors to trim hard core, then cut mushrooms into pieces. Heat oil in a wok or large, heavy frying pan over high heat and fry garlic just until it starts to brown. Immediately add onion and chicken, and stir-fry until meat is opaque on all sides, about two minutes. Add ginger and mushrooms, then fish sauce, oyster sauce, soy sauce, and soybean paste. Stir-fry for 1 minute. Add chilies and broth or water, bring to a boil, and cook for 1 minute. Stir in scallions. Transfer to a serving dish and serve.

Note: If cloud or tree ear mushrooms are unavailable, substitute an equal quantity of straw mushrooms or standard mushrooms.

Duck Red Curry Recipe (Kaeng Phet Pet Yang Recipe)

Ingredients:
1 roasted duck, de-boned and cut into 1" squares
2 cups coconut milk
1½ tablespoons vegetable oil
3 tablespoons red curry paste (pls. refer More Thailand Recipes below)
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt or to taste
2 tablespoons fish sauce
1 teaspoon sugar
1 cup water (or chicken stock)

Directions:
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 1 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil. Cook for about 10 minutes or until duck absorbs curry flavor. Serve with steamed hot fragrant rice.

Curried Prawns Recipe (Kaeng Ka-ri Kung Recipe)

Ingredients:
600g prawns, shelled and de-veined
2 cups coconut milk
1 tablespoon yellow curry paste (Nam Phrik Kaeng - refer More Thailand recipes)
2 fresh chilies, de-seeded and sliced
½ cup cherry tomatoes
2 tablespoons fish sauce (nam pla)
1 tablespoon sugar
1 teaspoon salt

Directions:
Put ½ cup of coconut milk into a wok or pan, bring to boil over medium heat, stirring constantly, and boil for 5 minutes. Add the curry paste, stir well, and simmer for 10 minutes. Then, add the fish sauce, sugar, salt and remaining coconut milk and simmer for 10 more minutes, stirring regularly. Finally, put in the chilies, tomatoes and prawns, bring to a boil and remove from heat. Serve with steamed hot fragrant rice.

Crispy Candied Noodles Recipe (Mi Krop Recipe)

Ingredients:
150g thin rice noodles
¼ cup finely chopped fresh shrimps
¼ cup finely chopped pork
1 cake yellow bean curd, cut into matchstick-size pieces and fried crisp
1 tablespoon chopped garlic and shallot
1 tablespoon fermented soybeans
1 tablespoon vinegar
1 tablespoon fish sauce (nam pla)
4 tablespoons palm sugar
1 tablespoon lime juice
1 teaspoon ground dried chilies
50g bean sprouts
3 Chinese chives (gao choy)
1 fresh red chili, thinly sliced
1 coriander plant
2 pickled garlic bulbs, thinly sliced
3 cups cooking oil

Directions:
If the noodles are very fine, fry in oil until crisp and golden brown, then drain. If the noodles are thick, soak 15 minutes in water, drain well and then fry a few at a time. Heat ¼ cup oil in a frying pan. Fry the garlic and shallots until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar and dried chilies. When thick, add the lime juice. Mix and season to obtain a sweet, sour and salty flavor. Reduce the heat, add the noodles and continue stirring in the sauce until they stick together; then add the bean curd; mix and spoon onto plates. Sprinkle with the pickled garlic, finely sliced kaffir lime rind, coriander, and chili. Place bean sprouts and Chinese chives along the sides of the plates.

Coconut Milk Chicken Soup Recipe (Tom Kha Kai Recipe)

Ingredients:
3½ cups coconut milk
450g chicken (skinned, de-boned and diced)
200g fresh mushrooms, halved
20g fresh galangal, sliced
20g fresh lemon grass, cut into 1" lengths
4-5 kaffir lime leaves, torn in half
2-3 fresh chilies, halved
⅓ cup lime juice
3 tablespoons fish sauce (nam pla)
3 teaspoons sugar
1 teaspoon salt
2 tablespoons chopped coriander greens
1 tablespoon roasted chili sauce (nam phrik phao - refer more Thailand Recipes)

Directions:
Put coconut milk into a medium-sized pot, add 1 cup water and bring to a boil over medium heat. Reduce heat, add the galangal, lemon grass, kaffir lime leaves and cook for a few more minutes, stirring occasionally. Next, add the chicken, salt, fish sauce, sugar and lime juice, cook until the chicken is done. Then, add the mushrooms and remove from heat. To serve: Put 1 tablespoon of roasted chili sauce in the bottom of a large serving bowl. Pour in the boiling soup.

Egg Rolls Recipe (Po-Pia Thot Recipe)

Ingredients:
1 pack egg-roll sheets
225g ground pork
80g crab meat
1 egg
80g mungbean noodles
½ cup shredded carrot
½ cup shredded cabbage
5-6 dried ear mushrooms, chopped (soaked in hot water)
½ tablespoon black pepper
1 tablespoon chopped garlic
½ teaspoon salt
1 tablespoon light soy sauce
3 cups cooking oil
Paste made by mixing 2 tablespoons wheat flour in ¼ cup water and stirring over low heat.

Ingredients for egg roll sauce:
¼ cup vinegar
¼ cup water
½ cup sugar
½ teaspoon salt
½ tablespoon chili, well pounded
2 teaspoons tapioca flour mixed in 2 tablespoons water

Directions:
Soak the noodles until soft, then cut into short lengths. Mix pork, egg, cabbage, carrots, mushrooms, pepper and light soy sauce together then add the noodles and mix well. Fry the garlic in 3 tablespoons oil and then add the pork and noodle mixture. Fry until fairly dry, then set aside to cool. Place a teaspoonful of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, roll up tightly, sealing the sheet closed with the paste. Deep fry in plenty of oil over low heat until crisp and golden brown. Serve with sauce, sliced cucumber, and sweet basil leaves. To prepare sauce, mix the vinegar, water, sugar, salt and chili; heat to boiling, add a little of the flour water, boil a short time, then remove from heat.

Garlic Prawns Recipe (Kung Kra Thiam Recipe)

Ingredients:
8-12 jumbo prawns, shelled and de-veined
2 tablespoons chopped garlic
1 teaspoon pepper
½ tablespoon fish sauce (nam pla)
1 teaspoon sugar
1 tablespoon chopped coriander root
4 tablespoons vegetable oil
1 stalk chopped scallions
1 tablespoon chopped or minced ginger

Directions:
In a wok or big frying pan, heat the oil over high heat. Fry the garlic, coriander root, pepper, sugar, fish sauce and prawns, stirring constantly. Cook for 2 minutes and then add the remaining ingredients, stir well, and remove from heat. Serve.

Fried Rice Stick Noodles (Pad Thai) Recipe

Ingredients:
400 g dried rice stick noodles, soaked in warm water to soften, drained
6 cloves garlic, peeled, crushed and minced
3 - 4 shallots, peeled and minced
1 teaspoon crushed dried chili flakes
200 g lean pork or chicken, shredded
250 g small or medium shrimps, peeled and de-veined
4 tablespoons fish sauce
2 eggs
1 tablespoon calamansi juice
1 tablespoon sugar
100 g bean sprouts, straggly tails removed
60 ml vegetable oil

Garnish:
4 tablespoons coarsely crushed unsalted roasted peanuts
1 tablespoon dried shrimps, toasted over low heat 4-5 minutes, processed to a powder
1 scallion, finely sliced
2 tablespoons coarsely chopped coriander (cilantro) leaf
2 calamansi, halved
100 g bean sprouts, straggly tails removed

Accompaniments:
crushed dried chili flakes
simple Thai fish sauce and chili dip

Directions:
Heat the oil in a wok, add the garlic, shallots and chili and stir-fry for a few seconds. Add the pork or chicken and stir-fry over high heat for 2 minutes. Add the shrimps and stir-fry just until they are just cooked, 2 to 3 minutes. Splash over the fish sauce, stir, then add the eggs, stirring briefly to break up the yolks. Leave for a few seconds until the egg starts to set, then mix it with the pork and shrimps.

Push the cooked ingredients up the sides of the wok and put in the drained noodles in the center. Leave them for a few seconds, then toss to mix well. Add the calamansi juice and sugar and give a quick stir. Put in the bean sprouts and stir-fry for just 30 seconds, mixing well. Transfer immediately to a large serving dish or four individual dishes. Sprinkle with crushed peanuts, shrimp powder, scallion and coriander (cilantro) sprigs. Arrange the bean sprouts and lime pieces around the edge of the noodles and serve together with chili flakes and simple Thai Fish Sauce and Chili Dip.

Note: You could reduce the amount of pork or chicken to 125 g and add 1 firm bean curd (about 125 g); cut the bean curd in ½-inch dice and add as soon as the shrimps have started to turn pink.