Thot Man Khao Phot (Fried corn)

Thot Man Khao Phot
Spicy Fried Corn Parties

Ingredients
2 cups com kernels (about 4 large ears)
1 egg
1/4 cup thinly sliced yard-long bean
1 tbsp. kaeng-khua chilli paste
i 2-3 tbsp. rice flour
2 tbsp. light soy sauce
1 tsp. salt
2 cups vegetable oil (for frying the patties)
3 tbsp. wheat flour (for ilouring the patties)

Preparation
Blend all ingredients with soy sauce and salt together
and knead to a uniform texture.

Form the dough into I-inch balls, flatten slightly, flour
with the wheat flour, and fry in hot oil. Fry 8-10 parties
at a time. If too many patties are in the pan, a froth
forms and the outside of the parties does not become
crisp. Serve with relish.

Ingredients for chilli paste
5 dried chillies, soaked in hot water for 1 5 minutes and deseeded
3 tbsp. chopped shallots
2 tbsp. chopped garlic
1 tsp. chopped galangal
l tbsp. chopped lemon grass
1 tsp. chopped kafiir lime rind
1 tsp. chopped coriander root
2 tsp. salt

Into a blender, put all ingredients and blend until well mixed.
Keep the rest of chillipaste in the refrigerator.
Note
Instead of kaeng-khun chilli paste, 1 tbsp. of Well
pounded coriander roots, and garlic may be used.

By: Unknown On 08:11

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Egg Noodles with Chicken Curry Sauce

Egg noodles recipe from northern part of Thailand call "Khao Soi"

Ingredients
400 g. chicken breast
1 package egg noodles
1 package pickled mustard
2 Tbsp red curry paste
1 Tbsp curry powder
2 Tbsp thin soy sauce (or fish sauce)
1 Tbsp sugar
1/4 cup ginger
1/4 cup cut shallot
1 sprig cilantro
1 can coconut milk
3 cups water
1/2 cup oil for deep-frying
2 Tbsp oil for stir-frying

Preparation for curry sauce1. Wash chicken breast and cut into small slices. Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar. Then add red curry paste and pound until well blend.

2. Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add cut chicken breast, stir until the chicken breast is getting cook, add curry powder, stir thoroughly.

3. Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.

4. Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.

Preparation for side serving
1. Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

2. Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.

3. Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.

4. Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.

5. Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.

6. Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle.

ServingPut the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream. Serve hot with a piece of lime and oiled chillies.

By: Unknown On 10:08

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Wide Rice Noodles with Ground Pork Sauce

Quick and easy rice noodles recipe called "Gui Teow Moo Sap"

Ingredients1 package (1 lb.) fresh wild rice noodles
500 g. ground pork
1 large tomato
1 brunch green lettuce
1/2 head of onion
3 cloves fresh garlic
2 green onions
3 Tbsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 1/2 Tbsp sugar
1 tsp curry powder
1 1/2 cups water
4 Tbsp vegetable for stir-frying
2 Tbsp corn flour

Preparation
1. Heat wild rice noodle in microwave about 3 minutes and separate clumbed noodles into single strips. Heat oil about 2 Tbsp in a wok on medium heat. When oil is hot, add separated wide rice noodles and dark soy sauce. Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.

2. Peel onion and garlic, cut green onion and green lettuce root, wash all vegetable and pat dry. Cut onion and tomato into bit size pieces, mince garlic, and finely slice green onion.

3. Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add minced garlic, cut onion, and sliced green onions' stem, fry until fragrant. When onion is cooked, add ground pork, stir until ground pork is getting cook, season with thin soy sauce, seasoning sauce, oyster sauce, and sugar.

4. Stir fry all ingredients until the ground pork is cooked. Add cut tomato, stir until the tomato is cooked, then add water.

5. Wait until boil, add curry powder, stir and let it boil about 15 minutes. Meanwhile mix corn flour with 3 Tbsp water, stir until flour dissolve. Then, add flour water, stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. When the sauce is bubbling, add sliced green onion, stir quickly, and remove from heat.

6. Arrange green lettuce leaves on plate, put cooked wide rice noodles on them, top with the sauce, and serve hot.

By: Unknown On 09:18

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Stir-fried Rice Noodles with Dark Soy Sauce

Stir-fried rice noodles with dark soy sauce is easy and yummy recipe called "Pad se il"

Ingredients250 g. small rice noodles
300 g. ground pork
500 g. Chinese broccoli (Gai lan)
3 eggs
3 cloves garlic
3 Tbsp oyster sauce
1 Tbsp thin soy sauce
1 tsp seasoning soy sauce
2 Tbsp dark soy sauce
1 Tbsp sugar
3 Tbsp vegetable oil

Preparation1. Soak small rice noodles for 10 minutes, drain, add dark soy sauce and stir thoroughly.

2. Peel garlic, wash dirt, and mince. Wash Chinese broccoli, discard yellow or hard leaves and peel stems' skin. Cut leaves into 2" lengths, and slice peeled stems.

3. Heat oil in a wok on medium heat. When oil is hot, add minced garlic and fry until fragrant. Add ground pork, stir until the pork is getting cook, then season with thin soy sauce, seasoning soy sauce, 2 tbsp oyster sauce, and sugar.

4. Stir-fried until the pork is cooked, make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.

5. When the eggs are cooked, cover with the pork and stir-fry thoroughly. Add small rice noodles with dark soy sauce and stir well.

6. Add Chinese broccoli and 1 tbsp oyster sauce, stir thoroughly, then remove from heat.

7. Place noodles on a plate and serve immediately.

By: Unknown On 08:35

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Wide Rice Noodles with Pork Gravy

Easy and yummy rice noodles recipe called "Rad Nah" in Thai

Ingredients500 g. sliced pork
1 package (1lb.) fresh wide rice noodles
500 g. Chinese broccoli (Gai Lan)
5 cloves fresh garlic
2 Tbsp thin soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
2 Tbsp salted soy bean
3 Tbsp corn flour
4 Tbsp vegetable oil for stir-frying
3 cups water

Preparation1. Peel garlic, wash dirt, and mince. Wash Chinese broccoli, discard yellow or hard leaves and peel stems' skin. Cut leaves into 2" lengths, and slice peeled stems.

2. Cut sliced pork into 2" pieces. Heat wide rice noodles in microwave about 3 minutes, and separate clumped noodles into single strips.

3. Heat oil about 2 Tbsp in a wok on medium heat. When oil is hot, add separated wide rice noodles and dark soy sauce. Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.

4. Heat oil about 2 Tbsp in a wok on medium heat again. When oil is hot, add minced garlic and fry until fragrant. Add sliced pork, stir until the pork is getting cook, then season with thin soy sauce, seasoning soy sauce, oyster sauce, and sugar.

5. Stir fry all ingredients until the pork is cooked. Add water, bring to boil, then add salted soy bean.

6. Wait until boil again, add Chinese broccoli, meanwhile mix corn flour with 3 Tbsp water, stir until flour dissolve. Then, add flour water, stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. (If the sauce is not thick enough, add more flour.) When the sauce is bubbling, remove from heat.

7. Put cooked wide rice noodles on plate, top with the sauce, sprinkle some ground pepper, and serve hot.

By: Unknown On 06:54

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Pad Thai: Thai Style Stir-fried Rice Noodles

Popular Thai style stir-fried rice noodles called "pad thai"

Ingredients 
1 package (454 g.) narrow rice noodles
10 prawns
1/2 cup dried shrimp
1/4 cup roasted peanuts
4 large eggs
1 cup cut pressed tofu
1 shallot
3 cloves fresh garlic
1/4 cup preserved radish
300 g. mung bean sprouts
200 g. Chinese chives
1/4 cup oil for stir-frying
1/3 cup oil for frying
1 cup Pad Thai sauce

Ingredients for Pad Thai sauce
6 Tbsp tamarind juice
4 Tbsp tomato ketchup
2 Tbsp thin soy sauce
2 Tbsp sugar
3 Tbsp palm sugar
1 tsp ground dried chillies

Preparation for Pad Thai sauceMix all ingredients in a mixing bowl, stir until sugar dissolve, and taste for your personal flavour. 

Preparation1. Peel garlic and shallot, cut Chinese chive roots, wash them all including mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths about 1".

2. Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.

3. Clean prawns, peel shell, and devein. Heat oil (for frying) about 3 Tbsp in a wok on medium heat. When oil is hot, add cleaned prawns, stir until the prawns are getting cook (don't over cook), then set aside.

4. Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu, fry until lightly brown, and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.

5. Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot, fry until fragrant. Then, add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir for a while.

6. Add noodles and Pad Thai sauce, stir until the sauce cover all noodles. Make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.

7. When set, return the noodles and mix together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.

8. Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.

Tip: Pad Thai usually serves with fresh vegetable such as mung bean sprouts, Chinese Chives, and banana flower.

By: Unknown On 03:45

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