II'm not sure about these Thai words - except gratiem meaning garlic. But having looked them up, I think it means 'all together' something to do with 'friends' .. and garlic.

I like to think - as pork and seafood are such great friends - that it's along the lines of the pork and seafood being friends and inviting the garlic to join them!

This recipe was sent to me by a friend fluent in both spoken and written Thai who has translated it from a Thai cookbook for me.

I tried it for the first time a couple of years ago - and somehow have forgotten to make it again.

But that's now been remedied as I've made it twice this weekend.

It's delicious. And easy. And quick.

And all the things I wanted it to be.

As always, cook your rice first as the dish itself comes together very quickly.

For a lovely, quick and simple dinner for two you'll need:

cooking oil

about 100-200g pork - tenderloin would be best as the Thai instructions were to cut into 'spoon-sized' pieces, but I only had a loin piece and so chopped into 'bite-sized' bits (and I've since made with a pork belly slice, chopped small)

5 or 6 prawns, defrosted if frozen, and de-veined (I had huge jumbo prawns so two each was perfect)

two big cloves of garlic, finely chopped (a dessert spoon of minced garlic)

2 squid,, defrosted if frozen and cut into tubes and scored, or sliced into rings

2 teaspoons oyster sauce

1 teaspoon light soy sauce

1 teaspoon fish sauce

1 teaspoon sugar

2 teaspoons ground chilli powder (I used flakes)

a splash of water

2 spring onions, finely chopped (optional)

white pepper, sliced cucumber and coriander leaves to garnish

Put some oil in a wok or frying pan and heat until hot and then add the pork and garlic and fry over a medium heat (not so hot the garlic burns), stirring all the time for two-three minutes.

Add the prawns and squid and turn the heat up a bit at the start until it's really hot, then reduce again to medium and cook for a further two-three minutes until the pork is cooked (cut into a piece to check).

Tip the meat and seafood onto a plate or into a bowl and then tip away any juices from the pan.

Then return the pan to the heat adding a little more oil if necessary to cover the bottom.

When the pan and oil are hot add the oyster sauce, soy sauce, fish sauce, sugar and chilli flakes plus a splash of water, and the spring onions - and stir fry for about a minute until mixed and sticky.

Return the pork, squid and prawns to the pan and cook for a minute more.

Serve with rice with a shake of white pepper plus sliced cucumber and coriander leaves to garnish.