Pad Thai For New Beginners Recipe

 

 

 

 

Ingredients

·      1/2 lb. rice noodles for pad thai ( You can buy at Asian market)

·      4 Tbs. soy sauce or 3 Tbs. of fish sauce.

·      2 Tbs. tamarind juice.

·      5 Tbs. palm or coconut sugar.

·      5 Tbs. oil

·      1/2 lb. shelled fresh shrimp.

·      3/4 cup firm pressed tofu, cut into thin strips about 1/2 inch long, 1/4 inch wide and 1/4  inch thick

·      3/4 cup chopped red onion

·      1/4 cup small dried shrimp

·      1/2 cup chopped sweetened radish

·      3 eggs

·      1/2 lb. fresh bean sprouts

Garnish

·      chopped roasted peanuts

·      lime, cut into small wedges

·      dried chilies

·      green onions

Direction.

·      Soak the dried rice noodles in warm water for 30 minutes. When the noodles have softened, drain and set aside.

·      While the noodles are soaking, Heat a wok over medium heat until it is hot then add 3 Tbs of oil and add the tofu, frying until all pieces of tofu turn golden. Set them plate.

·      Add fresh shrimp into the remaining hot oil and stir-fry them until they are almost cooked through (turn pink) after that put them on the plate.

·      Add 1 teaspoon of oil to the heated wok, crack the eggs onto it and scramble lightly, set it on plate.

·      Add 1 teaspoon of oil to the heated wok again, set heat to low, then add the dried shrimp, sweetened radish, and red onion. Stir-fry until all of them turn golden, set them on plate.

·      Make seasoning by mixing the soy sauce or fish sauce with the tamarind juice and palm sugar, stir well. Taste and adjust flavors to the desired combination of sweet, salty, and sour.

·      Left seasoning mixture boiled for 2-3 minutes then add the noodles, Stir-fry them until the noodles have changed texture and softened.

·      Add golden tofu, scramble egg, cooked shrimp, bean sprouts, and golden mix of dried shrimp, sweetened radish, and red onion, to the noodles. Stir until they are mixed well.

·      Transfer to a serving platter and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, dried chilies and green onions.

Bon Appétit

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Skillet Seared Cubed Ham with Green Beans and Soy Beans

Skillet Seared Cubed Ham with Green Beans and Soy Beans is not only a delicious stir-fry dish but also a healthy dish for family. You can serve it over steamed rice or pasta.

Ingredients :
• 1/2 pound green beans, trimmed, cut into 1-inch pieces
• ½ cup cubed ham (Fat free)
• 1 small onion, chopped
• 10 baby carrots, sliced
• 1 small red pepper or 2 Jalapenos , chopped
• 2 tablespoons olive oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy beans

Directions :
1. Heat oil in a large skillet over high heat.
2. Then add green beans, cubed ham, carrots, red pepper and cook everything together, stirring often, until seared in spots, 2 minutes.
3. Add oyster sauce and soy beans stir until mix well.
4. Serve immediately.

Bon Appétit !

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Shrimp Chu Chee Recipe

Chu Chee Recipe is nothing less than fantastic. It is one of delicious Thai curry. Original recipe is to cook with fresh fish. Mostly cook with Pla Neua Awn. But I use the shrimp in place of the fresh fish. The taste should be a little bit sweet. This dish has less water and fragrance with kaffir lime leaves. You’ll love it and want to cook Chu Chee Recipe again and again.

Ingredients:
• 10 jumbo shrimps
• 1 red spur chili, finely sliced
• 5 kaffir lime leaves, finely sliced
• 1 cup coconut milk
• 4 tablespoons Chu Chee curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil

Garnish:
• 1 teaspoon coconut milk
• 1 teaspoon sliced kaffir lime leaves
• 1 teaspoon sliced red spur chili

Direction:
1. Clean the shrimps thoroughly.
2. Pour vegetable oil in a wok over a low heat until hot, then add the Chu Chee curry paste, stir until aroma get stronger for 2 minutes.
3. Pour the coconut milk into the wok, stir until mix well.
4. Increase the stove to medium heat then add kaffir lime leaves and red spur chili
5. Wait until it boiled then add shrimps, don’t overcook the shrimps.
6. Turn off the heat; serve to the serving plate and garnish with kaffir lime leaves, red spur chili and coconut milk.

Bon Appétit!

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Thai Pork Salad Recipe (Laab Mu)

Have you ever eaten Spicy Food?
       The one is an excellent recipe and a low fat meal is Thai Pork Salad Recipe or Laab Mu. Thai Pork Salad Recipe is a classic Thai cuisine. It has spice ingredients to make your meal very delicious. Meanwhile, the dressing is tasty with salty, sour and hot, the combination of basil and mint let you have an awesome feeling when you get a bite. On the other hand, you can use the chicken or turkey in place of the ground pork. The taste is still really good and low fat low calories than ground pork. I actually prefer to have the Thai Pork Salad Recipe or Laab Mu with steamed sticky rice and eat it while the Thai Pork Salad is still warm and the vegetables are cold. This dish is excellent and so easy to cook. (All Ingredients you can plus more or less than for a taste of your own)

Ingredients:
• 1/2 lb. ground pork
• 2 shallots chopped
• 20 fresh mint leaves chopped
• 10 fresh basil leaves chopped
• 10 fresh cilantro leaves chopped
• 2 green onions, sliced
• 1 teaspoon sugar
• 3 teaspoons fish sauce
• juice of 1 lime
• 2 tablespoons (Laab-Namtok Seasoning Mix)





Direction:
• Add ½ cup of water into the wok and medium heat until the water is boiled.
• As the water is boiling, place ground pork into boiled water and stir-fry until done.
• Add fish sauce, juice of lime, Laab-Namtok Seasoning Mix , sugar and mix well.
• Taste-test, adding more fish sauce, sugar, juice of lime or cayenne pepper if you prefer its spicier.
• Add shallots, mint, basil, cilantro, green onions and mix well.
• Serve with fresh vegetables.

Bon Appétit.

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Thai crab curry (Poo Pad Pong Karee)

    The Thai crab curry (Poo Pad Pong Karee) appeals to those who like salty food. It was mostly consumed as main dish. You can use swimming crabs or mud crabs. If swimming crab has large cover, it is female. Female crab with egg will have less meat than the one with no egg. Mud crab has better taste than swimming crab because of more meat and sweet taste.

Ingredients:

• 1 large Swimming crab or Mud crab
• 2 fresh red mildly spicy chili, diagonal sliced
• 3 Chinese celery, sliced 1 inch length
• 1 egg
• 1 Tablespoon chopped garlic
• 3 Tablespoons vegetable oil
• 1 Tablespoon tapioca flour, dissolved in ¼ cup of water
• 2 Tablespoons coconut milk
• 1/2 cup chicken stock
• 1 Tablespoon soy sauce
• 2 Teaspoons oyster sauce
• 1 Tablespoon sugar
• 2 Tablespoons curry powder
• 1 ½ Teaspoons roasted chili paste (nam prik pao)
• 1 Teaspoon shrimp paste 

Direction :
 1.Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting with the blunt edge of a heavy cleaver.
 2.In a wok, heat vegetable oil over a low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Put all the ingredients in the wok and stir until it boil  for 3-5 minutes.
 3.Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, red chili. Stir well until cooked. Serve on the serving plate.

 BON APPERTIT!

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