Food Loft

Pad See Eew (Soy Sauce Fried Noodles)

2010-09-03T21:36:00.000-07:00

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

Kan Chiang Pu Neung (Steamed Crab Sculls)

2010-08-31T08:17:00.000-07:00

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

Goong Pao (Grilled Shrimp)

2010-08-29T00:48:00.000-07:00

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

Pla Goong (Prawn Spicy Salad)

2010-08-29T00:32:00.000-07:00

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

Lime Pork (Moo Manao)

2010-07-10T01:01:00.000-07:00

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

Sweet and Sour Prawns (Pad Preaw Wan Kung)

2010-06-27T23:28:00.000-07:00

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.

Thai Red BBQ Pork With Rice (Kao Moo Daeng)

2010-06-23T23:12:00.000-07:00

Method

Wash the pork in clean water, remove and drain. Marinade the pork with chinese cooking wine, sesame oil, sugar, salt, black soy sauce, soy sauce, tomato sauce. Stir until all ingredients mixed well and let marinated for 2-3 hours. Heat a wok over medium heat. Add the pork (with marinated sauce), occasionally stir, and let simmer for at least 5-10 minutes. Transfer the pork to the oven. Bake it in the oven (medium heat) for 30 minutes. Remove the pork from the oven. Slice the pork into well pieces and then transfer to a serving plate.

To make the red sauce : Heat a wok over medium heat. Add 1 cup of water with the left over marinated sauce (after simmering). Wait until boiling, then pour in tapioca flour (dissolved in water). Stir until the sauce gets thick. Before serving, dress the BBQ pork with red sauce. Garnish on top with coriander leaves, serve with boiled egg, hot steamed rice and fresh vegetables (sliced cucumber, and scallion).

Ingredients

800 grams pork, cut into 1 1/2" thick x 8 " long
2 tablespoons chinese cooking wine
2 tablespoons sesame oil
1 tablespoon sugar
1/2 tablespoon salt
1 1/2 tablespoons black soy sauce 2 tabl
espoons soy sauce (light)
3 tablespoons tomato sauce (or ketchup)
2 eggs , boiled, shelled and cut into well pieces
1/4 cup tapioca flour, dissolved with water
coriander leaves (for garnishing)
fresh vegetables ( sliced cucumber and scallion)

Thai Glass Noodle Salad (Yum Woon Sen)

2010-06-23T07:05:00.000-07:00

Method

Put mung bean noodles in a bowl and pour in lukewarm water to cover. Letsoak until soft and pliable (about 15 minutes). Drain. Add noodles to alarge pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3- or 4-inch lengths. Chill. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well. Serve on a bed of thinly shredded lettuce. Garnish with the optional crisp-fried shallots. ( avialable in Asian markets)

Ingredients

2 ounces dried mung bean noodles (cellophane noodles) shopping list
1 to 2 tablespoons vegetable oil shopping list
1 whole chicken breast, boned, skinned and coarsely chopped shopping list
salt and pepper to taste shopping list
1 fresh red or green chile, such as serrano, chopped shopping list
3 tablespoons lime juice shopping list
2 tablespoons nam pla (Thai fish sauce) shopping list
1 teaspoon sugar shopping list
3 shallots, peeled, thinly sliced shopping list
1/2 cup cilantro leaves shopping list
6 ounces cooked bay shrimp shopping list
Thinly shredded lettuce, such as iceberg shopping list
1 to 2 tablespoons crisp-fried shallots - optional)

Bua Loi Nam Khing (Ginger Soup)

2010-06-22T01:37:00.000-07:00

Method

Soak soybean in hot water about 1-3 hours or until it inflate. Take all crust and clean soybean. Blend soybean, while blend add water little by little. Then filter with white and thin fabric. Put soymilk on fire, always stir it. If boil put it down from fire. Burn calcium sulfate then pestle it. Sift it one time before use. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.

Method for making ginger soup - Clean ginger and pound it lightly, add it to water and boil it.

Ingredients

500 g of soybean
12 cups of water
2 tablespoons of Calcium Sulfate
4 tablespoons of tapioca flour
1 kg of old ginger

Khai Yat Sai (Spicy Thai Omelet)

2010-06-20T23:23:00.000-07:00

Method

Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2 to 3 minutes until cooked then set aside. Heat a small skillet or omelet pan 12 to 20 cm in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking. To stuff the omelet, place 1 to 2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up. Garnish with coriander leaves (cilantro) and finely sliced red chilli. Serve accompanied by rice.

Ingredients

¼ cup (60 ml) oil150 g ground pork or chicken
3 tablespoon diced cherry tomatoes
3 tablespoon fresh or frozen green peas
2 tablespoon minced onion2 teaspoon sugar
1 ½ tablespoon fish sauce
¼ tspn black soy sauce
¼ teaspoon ground white pepper
3 eggs, beaten
2 sprigs coriander leaves (cilantro) to garnish
1 finely sliced red chilli, to garnish

Note: To present omelets as shown in the photo , turn each omelet over so the folded edges are face down. Make a crossshaped slit in the top of each omelet and then fold the slit portions back.

Mee Kati (Noodles with Coconut Milk)

2010-06-20T20:31:00.000-07:00

Mee Kati is a Thai single dish that is popularly eaten as lunch in the Central Region. It is made by frying a thin, white, rice noodle that has been dipped in boiling water with a thick, sweet, fragrant sauce made from coconut milk.

Method

Pour the Coconut milk into pan wait boil. Pour shallot then smell, shite bean paste, pork, shrimp and split hard tofu. Season with palm sugar fish, sauce, tamarind juice (Dip). Mixture fried thin rice noodle, ketchup, half dip.

Ingredients

300 g. of Thin rice noodles
100 g. of Chopped coarse pork or shrimp
1 cup of Mince omelet
1 piece of Split hard tofu
2 cup of Coconut milk
1-2 Tbsp. of Minced Shallot
2 Tbsp. of Palm sugar
2 Tbsp. of Fish sauce
2 Tbsp. of Tamarind juice
1 Tbsp. of Ketchup
1 cup of White bean paste
1 cup of Bean sprouts
Fresh vegetable (banana blossom, bean sprouts, garlic chives, cayenne and splited lemon)

Grass Jelly In Syrup (Chaow Guay Nam Chuem)

2010-06-20T17:11:00.000-07:00

In Thailand grass jelly is known as chao kuai, and is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as Jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts.

Method

Boil the water with the sugar until it is fully dissolved and leave to cool. Then, slice the grass jelly into cubes, spoon some of the crushed ice and syrup over the grass jelly and serve. You can add more syrup if you like it sweet.

Ingredients

50 gms Grass Jelly
50 gms Sugar
200 ml Water
50 gms Crushed Ice

Mango on Sticky Rice (Kow Neuw Mamuang)

2010-06-20T05:18:00.000-07:00

Sweet sticky rice with mango is an easy and exotic Southeast Asian dessert. This recipe uses light coconut milk for a version that's low in fat, but every bit as delicious. See how to make amazing sticky rice at home.

Method

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Ingredients

2 tablespoons sugar
1 cup sticky rice
2 pinches salt
1 cup coconut milk

Pad Kaprao Gai (Fried Chicken with Basil Leaves)

2010-06-20T03:01:00.000-07:00

Method

Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

Ingredients

450 grams chicken thighs, cut into bite-size pieces
5 cloves garlic, finely chopped
1/2 cup onion, sliced
2 tablespoons vegetable oil
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh holy basil
7 chillies, chopped and pounded coarsely
Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients. Thai people always eat with rice and fried eggs.

Kanom Krok (Thai Coconut Pudding/Pancake)

2010-06-17T23:44:00.000-07:00

Kanom Krok is possibly the favorite street food of Thailand. Delectable, delicious coconut hotcakes, they are mainly a street food, found by searching for vendors with little circles of coconut mixture cooking in distinct circular cast-iron pans, each pan with 22 indentations. The usual price is 10 to 15 baht, about 30 to 35 cents, for 7 to 10 full kanom krok (they combine two of finished half-spheres to form a complete sphere).

Khanom krok has two layers--first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!

Method

If using canned coconut milk, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 1/2 tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside. Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.

Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth. Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals.

When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.) Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain.

Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Ingredients

3 14-oz. cans coconut milk, or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk
1/4 cup plus 1 Tbs. sugar
2 1/2 tbsp tapioca or arrowroot flour
3 Tbs. uncooked white rice
1/3 cup finely shredded fresh coconut, or 1/4 cup dried, unsweetened shredded coconut
2 cups rice flour
2 tsp sea salt
2 to 3 tbsp peanut or corn oil

Optional Filling Ingredients

1/4 cup green onions, cut in thin rounds
1/4 cup fresh corn kernels
2 tbsp cilantro leaves

Spring Rolls

2010-06-17T04:59:00.000-07:00

While quite simple to make, getting the spring rolls to roll up and stay together takes a little practice. Fortunately these tasty treats are enjoyable to make regularly, so you are bound to get it right eventually.

Method

Soak noodles in water to soften, cut into short pieces, and mix with mashed mungbeans, cabbage, bean sprouts, pepper, and soy sauce. Fry garlic in oil over low heat, adding noodle mixture once garlic yellows. Stir fry until cooked and then remove from pan to cool. After spreading out a spring roll sheet, place one spoonful of noodle mixture in middle of closest end. Roll over once and then fold sides of sheet inwards so as to close ends of spring roll while rolling. Apply paste to end of sheet and roll closed. After all rolls are prepared, fry in hot oil over low heat until crisp and brown. Drain and serve with sauce, basil, cucumbers, and lettuce.

Method for Sauce: Pound chilies with mortar and pestle. Mix together remaining ingredients.

Ingredients

Spring Roll sheets 300g
Glass noodles 25g
Mung beans ¾ cup (boiled hulled and mashed)
Cabbage 1 cup (shredded)
White ground pepper ¼ tsp
Bean Sprouts 1 cup
Thin Soy Sauce 1 ½ tbsp
Garlic 1 tbsp (chopped)
Vegetable oil 1 tbsp (for frying garlic)
Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled to thicken)

Ingredients for Sauce

Vinegar ¼ cup
Sugar ¼ cup
Salt 1 tbsp
Tapioca flour 2 tsp
Red spur chili ½ chili (seeds removed and then smashed)

Chicken Satay

2010-06-17T04:51:00.000-07:00

Method

Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches. Stirring often, dry roast coriander seeds in a wok over medium heat. Grind coriander seeds in a mortar and pestle. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour. Prior to cooking, soak bamboo in water for 10 minutes. Skewer 2 to 3 pieces of chicken per bamboo stick. Grill over open flame until cooked.

Ingredients

Turmeric 1 tsp ground
Shallots 3-4 peeled and sliced thin
Lemongrass 1 stalk sliced thin diagonally
Galangal ¼” piece fresh
Garlic 1 clove peeled and smashed
Sea Salt ½ tsp
Sugar 2 tsp
Cooking oil 2 tbsp Canola or peanut
Bamboo Skewers 20

Tom Kha Gai (Thai coconut chicken soup)

2010-06-17T04:42:00.000-07:00

One of the tastiest and easiest Thai foods to prepare, tom kha simply requires fresh lemongrass –dried galangal and packaged coconut milk will still produce a decent soup. While technically a soup, it is typically served with rice and eaten like a curry, ladled over the rice and then eaten.

Method

Boil 1 cup of water with galangal, lemon grass, garlic, and tamarind for 2-3 minutes. Add chicken (pre-cut into 2” pieces) to boiling water and cook for 8-10 minutes. Add coconut milk and return to boil. Boil for 3 minutes. Add fish sauce (1tbsp), soy sauce, and 2 slices of white onion. Boil for one minute. Remove from heat and serve with rice.

Ingredients

Dried Galangal Slices 2-3 pcs
Lemon Grass (fresh) 2 pcs
Garlic 1 clove
Tamarind Paste 1 pinch
Fresh Chilies 3-4
Fish or Soy Sauce to taste
Chicken ½ lb
Coconut milk 13.5 oz can

Kai Toon (Thai Steamed Eggs)

2010-06-15T22:24:00.000-07:00

Methods

After beating eggs, mix well with chicken stock, tomato, pepper, and soy sauce. Heat water in a steamer. Once water is boiling, place bowl with egg and chicken mixture in steamer, reduced to medium heat. Steam for 15 minutes. Remove from steamer, garnish with scallions and coriander leaves. Serve with rice.

Ingredients

Eggs 4 beaten
Tomato ½ cup cubed
Fish or Soy sauce 1 tbsp
Chicken Stock 2 cups (can substitute water)
Scallion 1 tbsp finely chopped
Black pepper powder ½ tsp
Fried Garlic 1 tsp
Coriander Leaves for garnish

Bua Loi Phuak (Taro Balls in Coconut Cream)

2010-06-14T22:53:00.000-07:00

Method

Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings. A simple Thai recipe to enjoy at home.

Ingredients

1 cup cooked taro, masked
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water

Hoy Tod (Fried Oyster)

2010-06-14T22:30:00.000-07:00

Method

Wash Oysters. Dip Oysters In Egg Wash With The Salt And Pepper. Than Dip Oyster In Wheat Flour. Put Vegetable Oil In A Pan, Wait To Hot And Put An Oyster Till Golden And Place On Paper To Remove Excess Oil. Place Vegetables On Serving Dish. Put Fried Oyster And Add The Chilli Sauce To Dip.

Ingredients

9 Oysters
Bread Crumps 50 Gram
2 Eggs
Oil Vegetable 3 Cups
Wheat Flour 5 Table Spoon
Pepper 1/4 Teaspoon
Salt 1/4 Teaspoon
Mustard Yellow 1/4 Teaspoon
Vegetables To Garnish As Salad (Cucumber Tomato Cabbage Oranges)

Gang Keo Wan Nua (Thai Green Curry)

2010-06-13T23:19:00.000-07:00

Gang Keo Wan Nua / Thai Green Curry (Beef) Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.

Method

Prepare beef by slicing into strips around 1/3” (3cm) in width. Over medium heat, sauté green curry paste in oil until fragrant. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.

Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce. Once boiling add eggplants and cook until tender. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.

Ingredients

Beef 400 g (around 1lb)
Green Curry Paste 3 tbsp
Coconut Milk 2 ½ cups
Thai Eggplants 5 quartered
Red Spur Chilies 2-3 sliced diagonally
Kaffir Lime Leaves 2 torn
Sweet Basil Leaf ¼ cup (optional)
Fish or Soy Sauce 1 ½ tbsp
Palm Sugar 1 ½ tsp
Cooking Oil 1 tbsp (corn safflower or peanut oil)
Sweet Basil Leaves and Red chili slices for garnish.

Pad Thai (Fried Noodles)

2010-06-13T07:03:00.000-07:00

This pad Thai recipe should help you prepare a tasty fried noodle dish, pad Thai, which is a combination of noodles, tofu, bean sprouts, dried shrimps, and egg, stir fried in a wok, and served for lunch or dinner.

Method

Prepare ingredients by pre-soaking noodles for 3 minutes and slicing meat into small pieces.
Fry garlic and shallots in 3 tbsp medium heat.
Add noodles and water, stirring until tender.
Add sugar, fish sauce, and tamarind juice, stirring well.
Push noodles to side of wok and add 3 tbsp oil, pork, salted radish, bean curd, and chili powder. Sauté pork until cooked.
Mix pork and noodles and then push to side of wok.
Add 2 tbsp oil to wok and fry eggs.
Mix egg with noodles.
Remove from heat and mix in bean sprouts and chives.
Transfer to serving dish and garnish.

Ingredients

Rice Noodles (Dried) 16oz/4 cups
Pork/Chicken 2oz (50g.)
Eggs 3
Bean Curd (tofu) 1 piece
Bean Sprouts 9 oz (250g)
Chinese Chives or Scallions 2 oz (50g)
Shallot 1 tbsp (chopped)
Garlic 1 tbsp (chopped)
Salted Chinese radish 3 tbsp (chopped)
Chili powder 1 tsp
Roasted Peanuts ½ cup (ground)
Palm Sugar 4 tbsp
Fish or Soy Sauce 3 tbsp
Tamarind Water or Vinegar 4 tbsp
Water ¼ cup
Cooking oil 8 tbsp

Tom Yam Kung (Hot and Sour Shrimp Soup)

2010-06-08T08:36:00.000-07:00

Method
Use the medium heat to bring the stock to boil.Add lime leaves, galangal, fish sauce, lemon grass and shallots, then the mushrooms and chilli peppers (if used). Let the stock simmer for at least fragrant. Add the shrimps and cook until the shrimps turn pink, opaque and firm.This should be done within a minute. Set aside. Put 1-2 teaspoons of lime juice and the chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingredients
3 cups (24 fl.oz./750 ml.) water or light chicken stock
8 oz. (250 g.) shrimps/ prawns, shelled and deveined
5 kaffir lime leaves (Bai Makrut)
3 thin slices fresh or dried galangal (Kha)
2 stalks of lemon glass/citronella (Takhrai),
2 shallots, coarsely pounded
(optional) 5 hot green Thai chilli peppers Phrik Khi Nu)
1/2 cup sliced straw mushrooms
1/4 cup (2 fl.oz. /60 ml.) lime juice
1 teaspoon roasted chilli paste (Nam Phrik Pao)
1 tablespoon chopped cilantro/ coriander leaves (Bai Phak Chi).

Som Tam (Green Papaya Salad)

2010-06-06T22:56:00.000-07:00

Method
Peel the papaya and rinse under running water. Roughly grate the papaya flesh or cut it into shreds. Remove the seeds. Set aside. In a mortar, pound the garlic cloves, chillies, chopped green beans and cherry tomatoes to a rough puree. Add the papaya, fish sauce, sugar, lime juice and dried shrimps. Gently pound them until roughly mixed. Add the chopped peanuts and garnish with dried shrimps. Tip: serve cold accompanied by sticky rice.

Ingredients
- 1 medium dark green papaya
- 4 garlic cloves
- 6 green Thai chillies (Phrik Khi Nu)
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, chopped into 1/2 in.(1 cm.) pices
- 2 tablespoons anchovy sauce
- 1/2 tablespoon palm sugar
- 1/4 cup(2 fl.oz/60ml.) lime or tamarind juice