Moo Ma Nao : Boiled Pork with Lime,Garlic and Chili Sauce.
The dish often found serve for eaten with alcoholic drinks. And alway serve with a fresh freeze Chinese kale or cabbage.

Ingredients
1/2 lb pork
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon fresh garlic, finely chopped (use more if desired)
1 tablespoon fresh Thai chile peppers, finely chopped
1 tablespoon parsely root, finely chopped
1 teaspoon sugar

How to cook

1. cut the pork into thin slices
2. ฺboile pork over medium-high heat until done
3. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces.
4. Prepare lime slices and set aside.
5. Transfer pork to a serving plate.
6. Mix all remaining ingredients in the bowl.
7. And pour the mixture over the pork.
8. Garnish with kale and lime slices.

Just it !

Tom kha gai is a soup in Thai Cuisine made with coconut milk andgalangal.

There are other versions made with seafood, mushroom, and tofu.

Ingredients.

• 2-3 pcs fresh or dried galangal slices
• 2 pcs of fresh lemon grass stalks
• 1 clove of garlic
• A pinch of tamarind paste
• 3-4 Fresh chilis (depending on how spicy you you like it)
• Fish sauce to taste (Golden Boy Brand is preferable)
• Thin soy sauce, optional (Dragonfly Brand if is preferable)
• 1/2 lb. Chicken
• 13.5oz Can of coconunt milk

How to cook.

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.
2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.)
3. Add chicken to the boiling water and boil for another 8 minutes until cooked through.
4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.
5. Add 1 tablespoon of Thai fish sauce (”Nam Pla”), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles (”prik kee noo”). Bring to the boil for one minute.
6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good.