1. บทเรียนคอมพิวเตอร์ ช่วยสอน เรื่อง My recipe จัดทำโดย คุณครูสุรีย์ พุทธรักษ์

2. ยำวุ้นเส้น Mungbean Noodle Salad  Ingredients 2cups short pieces of blanched mungbean noodle 1/2cup julienned boiled pork 1/2cup julienned boiled pork liver 1/2cup thinly sliced boiled shrimps1 /4cup crisply fried dried shrimps1plant cut into short pieces leave lettuce 1cup sectioned tomatoes1cup cut into short pieces Chinese celery 1/2cup thinly sliced onion

3. Method of Preparation 1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad. Add tomatoes and toss untill just mixed. 2. Place leave lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

4. Secret Tips The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.

5. ผัดไทย : Pad Thai  Ingredients:  8 oz rice noodles (sen lek)  3 tablespoons oil  3 garlic cloves, minced  1/4 cup dried shrimp/prawns  1/4 cup fish sauce (nam pla)  1/4 cup sugar  2 tablespoons tamarind juice (ma-kaam piag)  1 tablespoon paprika  1/2 cup fried tofu  2 tablespoons dried unsalted turnip, cut into small pieces  1 egg, beaten  1/4 cup chives  1/4 cup ground roasted peanuts  1 cup bean sprouts

6. Method of Preparation  Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.  Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.  Add the fish sauce, sugar tamarind juice and paprika. Stir- fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.  Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.  Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

7. ต้มยำกุ้ง : TOM YUM KUNG Ingredients Shelled prawns 2 lbs. Shelled prawns 2 lbs. Clear broth 3 cups Clear broth 3 cups Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk Kaffir lime leaves, torn 3 Kaffir lime leaves, torn 3 Coriander roots 3 Coriander roots 3 Tomatoes (small) 5 Tomatoes (small) 5 Canned mushrooms 1/2 cup Canned mushrooms 1/2 cup Fish sauce 4 tablespoons Fish sauce 4 tablespoons Lime juice 4 tablespoons Lime juice 4 tablespoons Coriander leaves 1 tablespoon Coriander leaves 1 tablespoon Toasted chili paste, fried 2 tablespoons Toasted chili paste, fried 2 tablespoons Small chilies, lightly pounded 5 Small chilies, lightly pounded 5

8. Method of Preparation  Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.

9. ไข่ยัดไส้ : Khai Yad Sai  ingredients:  200 gr minced meat (pork/chicken) 3 eegs 2 tsp oystersauce 5 tbsp peas 5 tbsp slices carrots 5 cloves garlic 1/2 tsp pepper 1 tsp palmsugar 1 tbsp nam pla (fish sauce) 1 tbsp white soya sauce 1 tsp tomato ketchup 3 tbsp oil

10. Method of Preparation  Slice the garlic fine.  Mix the meat with the pepper and the soya sauce and let it rest for 20 minutes.  Heat in a wok 2 tbsp of oil and fry the garlic for 30 seconds.  Add the meat and the carrots and fry it done. Mix in the peas, the palmsugar, the nam pla and the ketchup.  Beat the eggs with the oystersauce.  Heat in a frying pan the oil and fry a thin omelet. Laddle the meat mixture in the middle and spread it.  Fold the omelet and garnish it with the coriander and rawits.

11. Exercise Direction : Choose one Thai recipe that you can make and then do one paper report as the followings. Ingredient Method Special tips Picture