9/07/2012

Spring Roll




















































INGREDIENTS:



1. Spring roll wrappers

2. Minced pork 1 cup

3. Egg 1 whole

4. Bean thread noodle 1 small bag

5. Green cabbage sliced thin 1 cup

6. Bean sprouts 1 cup

7. Garlic chopped 1 tbsp

8. Corn Flour 1 tbsp and water paste 1/2 cup

9. Soy sauce 2 tbsp

10. Oyster sauce 2 tbsp

11. White pepper 1 tsp

12. Carrot sliced thin 1 cup

13. Frying oil 2 tbsp



Directions:

1. Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.

2. Fry the garlic in a bit more oil until fragrant on medium-high heat. Add minced pork stir fry until cook add Bean sprouts, Green cabbage sliced, Carrot sliced thin then the bean thread noodles, and the rest of the sauces. Stir well to mix.

3. Season with white pepper and corn flour in the water to make all ingredients together and easy to wrap. Remove and set aside. Let cool until room temperature.

4. Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside.

5. Seal with egg ready in a cup to stick wrapper together.

6. Look at pictures how to wrap

7. Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking. Remove and let dry on a wire or mesh rack to keep it crispy.

8. Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes or you can use a sweet Thai chili sauce from supermarket.








































3/02/2012

Chicken Masaman Curry มัสมั่นไก่


















Ingredients:

2 Chicken breast
1 cup Onion
2 cup Coconut milk
2 tablespoon tamarind pulp mixed with 3 tablespoons water
1 cup Potato
1/2 cup Peanut and Cashewnut
1 tablespoon curry paste
2 cup Water


Directions:

1. Peel and cut up potatoes into big chunks and boil until almost cook and keep aside.

2. Cut up Chicken breasts and onion into the same size.

3. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking for about 5 minutes. When you see the red oil bubbling up add the chicken and stir to cover the meat with curry.

4. Add half a cup of water or enough cover all the chicken. Add the rest of the ingredients, except for potatoes, onion, peanut and cashew. Stew for 20 minutes or until chicken is getting tender.

5. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

6. Serve with streamed rice.

2/28/2012

Thai Spicy Mixed Vegetable Soup with Prawns (Kang Liang Goong Sod แกงเลียงกุ้งสด)




















Ingredients:

350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup of each any fresh vegetables such as gourd pumpkin luffa, cut into well pieces
1/2 cup hoary basil leaves
4 cup water
1/2 cups galingale
1 tablespoon fish sauce

Ingredients : Spice Mixture

12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce

Directions:

1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor or instant paste).

2. Heat water in a pot, then add spice mixture and keep stirring it.

3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.

4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.

5. Transfer to a serving bowl and serve immediately with hot steamed e

2/22/2012

Spicy Minced Pork Prawn and Glass Noodle Salad. ลาบวุ้นเส้น


















เครื่องปรุง

1. วุ้นเส้น 40 กรัม
2. หมูบดละเอียด 200 กรัม
3. กุ้ง 200 กรัม
4. ข้าวคั่วบดละเอียด 1 1/2 ช้อนโต๊ะ
5. ใบสะระแหน่
6. ผักชีฝรั่ง หั่นท่อน
7. น้ำมะนาว
8. น้ำปลา
9. พริกขี้หนูป่น


วิธีทำ
1. แช่วุ้นเส้นให้นิ่ม ตัดเป็นท่อน นำไปลวกในน้ำร้อนจนสุก ตักขึ้นพักให้สะเด็ดน้ำ
2. รวนเนื้อหมูและกุ้งให้สุก พักไว้
3. หัวปลีปอกเปลือกผ่าซีกหั่นบางๆตามขวาง แช่น้ำมะนาวหรือน้ำมะขามเปียกไว้จะได้ไม่ดำ
4. ผสมวุ้นเส้น เนื้อหมูบด กุ้ง น้ำมะนาว น้ำปลา คลุกเคล้าให้เข้ากัน ชิมรส
5. ใส่พริกขี้หนูป่น ข้าวคั่ว ใบสะระแหน่ ผักชีฝรั่ง คลุกพอเข้ากัน ตักใส่จาน รับประทานกับผักสดต่างๆ

Ingredients:

1. 350 grams Minced pork

2. 200 grams Prawn

3. 1 small pack glass noodle

4. 1 cup fresh mint leaves

5. 3 tablespoons lime juice

6. 2 tablespoons fish sauce

7. 2 tablespoons roasted sticky rice powder

8. 1/2 cup long coriander chopped

9. 1 tablespoon coarsely ground dried red chilli

10.1 cup water (or chicken stock)


Directions:

1. Heat the water in a small pot. Add minced pork after a minute add prawns cook for 2 minutes, tossing often to break up the meat. When cooked then take out cooked pork and prawns to the medium bowl.

2. Add a little bit water to the same pot wait until hot then add glassnoodle stir fry until glass noodle cooked that should be 30 second to 1 minute then take glass noodle out to the bowl with pork and prawns.

3. Add the mint, long coriander. Add the lime juice, fish sauce, rice powder, chilli powder. Then stir to combine everything well.

4. Before serving, you could garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.

2/20/2012

Deep Fried Fish with Chili Tamarind Sauce ปลาราดพริก















Ingredients:

1 Whole fish, cleaned and scaled

3-5 Smash shallots

5-6 Goat pepper, green and red

9-10 Smash Garlic cloves

2 Tbp. Palm sugar

2 Tbp. Fish sauce

1/4 cup tamarind marinade

2 Tbp. Vegetable oil (for Sauce)

1/2 cup Vegetable oil (for deep frying)


Directions:

1. Clean fish, wipe it up with the paper towel, cut both sides like a crisscross and sprinkle with salt. Heat oil in a wog or pan on high heat, as soon as the oil is hot, put the prepared fish to fry and immediately reduce the heat to meduim. Keep deep frying until both sides are crispied. Take it out from the pan, drain in a paper towel and lay on the serving plate.

2. Combine the tamarind with the hot water and squish it with your fingers to create a paste. Strain and set aside.

3. Heat a cook work and add vegetable oil, wait until oil is hot then add smash garlic and shallots, chilies and when the garlic is fragrant, add the tamarind water, palm sugar and fish sauce. Bring the heat up and boil for about 1-2 minutes, stirring well.

4. Pour the sauce over the fish and garnish with a few sprigs of coriander.

2/19/2012

Stir Fried Chicken with Cashew Nuts










Ingredients:


300 g. sliced chicken thigh

1 1/2 tablespoon soy sauce

2 tablespoons oyster sauce

1/3 cup roasted cashew nuts

2 spring onions, chopped

3 cloves garlic, minced

1/4 onion, cut into small cubes

4 dried chillies, chopped

1 teaspoon seasoning black soy sauce

1 tablespoon sugar

2 tablespoons vegetable oil

Directions:

1. 1. Heat vegetable oil in a wok over medium heat. When vegetable oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then add chicken, and season with black soy sauce, soy sauce, oyster sauce, and a little bit of sugar.

3. Stir fry until all ingredients mix thoroughly and chicken is cooked, then add roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir fried chicken and cashew nuts to a serving dish, and serve with stream rice.