Friday, September 3, 2010

Pad See Eew (Soy Sauce Fried Noodles)

Friday, September 3, 2010
Method:

Separate the noodles from each other, and place on a plate. Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well. Fry the garlic on high in the oil until lightly browned and fragrant. Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn. Add the noodles. Keep stirring so they don’t stick. Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time. When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well. Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles. Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

Ingredients
  • 1 tablespoon sugar
  • 1/2 cup pork, thinly sliced
  • 2 tablespoons light soy sauce
  • 2 cloves garlic, chopped
  • 1 lb fresh flat rice noodles
  • 1 egg
  • 1 tablespoon dark soy sauce
  • 1 lb Chinese broccoli


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Tuesday, August 31, 2010

Kan Chiang Pu Neung (Steamed Crab Sculls)

Tuesday, August 31, 2010


Method

Place the crab sculls in a steamer in which the water is boiling and steam about 15 minutes, then remove and arrange on a serving platter. Serve with a bowl of sauce made ny pounding the garlic, cilantro root and chiles in a mortar until thoroughly ground and mixed, seasoning to taste with nam pla and lime juice.

Ingredients
  • 1 pound crab sculls
  • 15 cloves garlic
  • 7 hot chiles
  • 1 teaspoon cilantro root
  • 2 tablespoons lime juice
  • 1 tablespoon nam pla

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Sunday, August 29, 2010

Goong Pao (Grilled Shrimp)

Sunday, August 29, 2010

Method

Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time. Serves 4 to 6.

Ingredients
  • 2 pounds jumbo shrimp
  • 1/4 cup vegetable oil
  • 2 to 3 Tbsp fresh lemon juice
  • 1 bunch green onions, with a few inches of green, thinly sliced
  • 1/4 cup chopped parsley
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry mustard
  • 1 teaspoon salt

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Pla Goong (Prawn Spicy Salad)

Method

Bring water to a boil. Add lemon grass, lime leaves and coriander. Boil for five minutes. Drop in prawns and cook 1 minute. Remove and rinse under cold water. Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar. Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix. Yield - 3 cups

Ingredients
  • 1 lb Prawn tails
  • 3 cups Water 2 tbsp Lemon grass chop coarse
  • 1 tbsp Lime leaves chop coarse
  • 1 tbsp Coriander leaves chop coarse
  • 2 tbsp Lime juice
  • 2 tsp Palm sugar
  • 1 tsp Garlic chop fine
  • 1 tsp Ginger chop fine
  • 1/2 tsp Black pepper ground
  • 1/2 cup Green onions sliced
  • 1/2 cup Mint leaves

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Saturday, July 10, 2010

Lime Pork (Moo Manao)

Saturday, July 10, 2010

Method:
Grill the pork over medium-high heat until done, then cut the pork into thin slices. Transfer pork to a serving plate. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish. Prepare lime slices and set aside. Thoroughly mix remaining ingredients, and pour the mixture over the pork. Garnish with kale and lime slices.

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

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Sunday, June 27, 2010

Sweet and Sour Prawns (Pad Preaw Wan Kung)

Sunday, June 27, 2010
Method

Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour. Spoon this dish onto a plate and serve hot with other main dishes.

Ingredients
  • Vegetable oil 3 tbsp. 
  • Prawns, peeled and cleaned 8 oz. 
  • Green bell pepper, cut into bite sized pieces 1/2 
  • Onion, cut into bite sized pieces 1/2 head 
  • Cucumber, cut into bite sized pieces 1/2 cup 
  • Pineapple 1/2 cup 
  • Tomato cut into wedges 2 
  • Sugar 2 tbsp. 
  • Vinegar 2 tbsp. 
  • Soy sauce or fish sauce 1 - 2 tbsp.

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