Sweet and sour pork stir fried

 



 Thai style Sweet and sour pork stir fried makes the perfect family meal. Traditional recipe, simple ingredients. We have eaten with steamed rice or fried egg noodles.

Ingredients

300 grams pork shoulder, cut into bite size pieces

1/2 large onion, finely sliced

1/2 large red sweet pepper, diced

1/2 cup cucumber, cut into bite size pieces

2-3 cloves garlic, minced

1/2 cup chicken broth

1 tbsp cooking oil

Seasoning Ingredients

1 tsp fish sauce

1 tsp soy sauce

1 tsp sugar

1 tbsp tomato ketchup

2 tsp red wine vinegar

Directions, Preheat a wok on medium heat add cooking oil, when its hot place the garlic stir fry until brown and aromatic. Turn the  heat to medium high, add pork and cook until its done, add chicken broth, and seasoning with fish sauce, soy sauce, sugar, ketchup, vinegar.

Stir fried about 2 minutes or less. Add all the vegetables cook for 1 more minute for crisp vegetable or cook a bit longer for softer vegetables, Remove from heat.

 

The ingredient is for 2 servings.

 

 



Fried eggs salad



Ingredients

2 large eggs

1/2 cup fired bacon and ham, cut into 1-inch squares

1/2 tomato or sweet pepper, finely sliced

1/2 onion, thinly sliced

2-3 chilies, sliced

1 cup celery, sliced

3 tbsp. olive oil

1 whole coriander or  a vegetable that you like

 

Seasoning sauce Ingredients

3 tbsp. fresh lime juice about 1 whole lime

1 tbsp plus 1 tsp. sugar

1 1/2 tbsp. fish sauce

Prepare the dressing, In a small bowl, mix everything together, It is a good idea to taste the dressing now and adjust flavors, it should be hot, sweet, sour and salty. Adjust the taste to you liking.

Directions, Preheat a small skillet pan add olive oil, wait until it is smokey hot, fry an egg, one at a time. I love the eggs to be quite crispy, but the yolks is still a little runny.

Then cut eggs into quarters.

Place everytings in a large mixing bowl and spoon the seasoning sauce over, mix briefly. Serve immediately.

Tip, if you don't have fish sauce, add 1/2tsp of salt in water.

 

The ingredients is for 1-2 servings.

 

 

Gravy Noodle (rad na)

 



Flat rice noodles and broccoli topped with garlic soy gravy. This dish is usually eaten for lunch or dinner, you can use pork, chicken or seafood. Also sprinkle some additional sugar, fish sauce, sliced chillies in white vinegar and ground dried chillies on the side, It's another similar street dish in Thailand.

Ingredients

1 cup pork, cut into bite size pieces

300 grams flat rice noodles

2-3 whole Chinese kale, cut into bite size pieces

1 cup broccoli, cut into bite size pieces

1 cup carrot, sliced

10 pieces of baby corn, cut in haft (optional)

3 garlic cloves, minced

2 tbsp. corn starch

2 cups chicken broth

Seasoning Ingredients

2 tbsp oyster sauce

1 tbsp. butter milk

1 tbsp. dark soy sauce

1 tbsp. salted soy bean sauce, ground

1 tbsp. soy sauce

1 tsp. sugar
1 tsp. fish sauce

Directions, Marinade pork, oyster sauce and butter milk in a small mixing bowl for 20 minutes or more. 

Prepare noodles, In a microwaveable bowl place the noodles. Then microwave it for 2 minutes or until soft, Add 1/2 tbsp dark soy sauce, mix well and set aside.

Heat cooking oil in a large skillet pan, saute the garlic on medium heat until golden brown. Then add the soy bean sauce and saute for 1-2 more minutes. Add the marinated pork and cook until it's done.

Add all the vegetables, Season with remaining dark soy sauce,regular soy sauce, sugar, fish sauce, and pour the chicken broth. Bring it to boil reduce the heat. Adjust seasonings to your tastes.

Dissolve corn starch in 1/4 cup of water, slowly pour into simmering mixture, stir well. When it's fairly thick then remove from heat. Pour the mixture on top of the noodles. Serve its immediately.

 

Makes 3-4 servings
 



 

 



Stir fried fish with selery

Ingredients

200 grams fish fillet, cut it to small pieces

100 grams celery, sliced

Or chinese celery, cut into 1 inc. pieces

1/2 cup ginger, cut into matchstick pieces

3-4 Thai chilies sliced or any pepper

2-3 garlic cloves minced

 

Seasoning Ingredients

1 tbsp. soy sauce

1 tbsp. corn starch

1 tbsp. oyster sauce

1 tbsp. back bean sauce

1/2 tsp sugar

1/2 cup water

Directions, Marinade fish with soy sauce for 15 minutes before cooking. Heat wok and add oil. Wait until it is smokey hot Add cornstarch to fish, mix it together, and place in wok. Fried until golden brown, drain and set aside.

Preheat 1 tbsp. olive oil in a pan on over medium heat. Add garlic, stir fry until fragrant, add soy bean sauce and ginger, stir fried well. Then add fried fish and chinese celery, stir fry briefly. 

 Season with oyster sauce and sugar. Add 1/2 cup water, stir fry until all ingredients mixed well. Remove from heat. Garnish with sliced chilies and transfer to a serving plate.

 

The ingredintes is for 2 servings

 

 

Pad thai

 

 



Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. That's why this balanced meal has quickly become one of the most favourite Thai food dishes.

As always, in Thailand,condiments such as sugar, ground chili pepper, fish sauce and vinegar are available for your personal taste.

Tofu is the main ingredient of Pad Thai, For the people who don't like tofu, Chicken breast can also be substituted.

Ingredients

100 grams chicken breast, cut into bite size pieces

6-7 uncooked prawns, peeled (optional)

2 eggs

2 cups bean sprouts

6-7 whole chives, cut into 1 inch. pieces

1 whole shallot, sliced

250 grams rice stick noodles

2 tsp radish pickle, minced (optional)

1/2 cup, homemade Pad thai sauce

1 tbsp. plus 1 tsp olive oil

For garnish

1 tbsp. ground roasted peanut

1 tsp. ground roasted Thai chili

1/4 cup fresh bean sprouts

2 whole chives

Prepare rice noodles, By placing them in a large bowl and cover with warm water. Make sure that the noodles are submerged in plenty of water. Allow to stand for 10-15 minutes, until softened but still firm. Drain and set aside.

Meanwhile wash bean sprouts and chives, drain well.

Directions, Heat olive oil in a large skillet or wok over medium high heat. Add sliced shallot stir-fry until translucent and fragrant, add radish pickle and keep stirring for 1 minute then add chicken. Stir-fry until there is no pink, add prawns. Cook until prawns have turned pink and are cooked through.

Move all mixture on side of skillet pan then add noodles and pour the Pad thai sauce in and mix it all up. The noodles should be soft and chewy. Pull a strand out and taste. If the noodles are too hard add a little bit of water. Stir fry until the noodles get softer, Its should be soft dry and tangled.

Then move all the mixture on side add remaining olive oil on the blank side of skillet pan, Crack an egg into pan and allow it to set slightly and then stir into mixture, Add bean sprouts and chives, Stir briefly.

Remove form heat, contain the mixture into a plate, garnish with peanut, chili and squeeze a bit of lime juice for the taste. Serve immediately.

 

The ingredients is for 2 servings.