Stir fried beef with basil,ผัดกระเพราเนื้อ

One of the most favorite main course dishes in Thailand. A spicy and aromatic stir fry called "Pad gha pow" is quite delicious served with fried egg on side or turn it into be "Pad gra pow fried rice" by adding steamed rice into it,

The basic ingredient can be any kind of meat such as beef ,pork ,chicken or seafood, But I always added ground beef, And instead of long green beans,

I used boiled or steamed green beans, I kind of liked it more, Here is the recipe.

สำหรับสูตรภาษาไทย

Ingredients

250 grm ground beef

2  tablespoons garlic and chilies minced

haft onion sliced

1 cup carrot matchstick pieces

1/2 boiled bush bean cut into 1 inch pieces

1/2  fresh sweet basil leaves chopped

1 tablespoon vegetable oil

2 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon fish sauce

1 teaspoon chicken broth mix powder

1/3 cup water

Preparation bush beans, heat the water in a pot, bring it to a boil, add green beans, Low the heat to medium simmer for about 3 minutes remove from heat,.

Darin the hot water, submerge into very cold water immediately soak them more than 5 minutes to stop cooking the beans and keep the  color green. 

 Directions

Preheat vegetable oil in large frying pan on medium heat,Add garlic and chilies,stirring about 30 seconds or until the garlic turns light brown, Add ground beef stir fried until the ground beef cooked through.

Add onion, green bean, carrot, sweet basil leaves, Stir fry briefly and season with oyster sauce, soy sauce, sugar, fish sauce, chicken broth mix powder and water,

Keep stirring until onion cooked thoroughly.

Remove from heat. 

Tip for Pad gra pow fred rice     

Add steamed rice after Adding all vegetables before you season the ingredients, Do not add 1/3 cup of water, beacuse the rice will become to wet.

Deep fried minced pork salad (Laap moo thod)

A spicy Thai bite, The original method is a salad combination that is crunchy and crispy from deep frying, It is an ideal to starter for lunch and dinner.

Seasoning sauce ingredients

3 tablespoons fresh lime juice

1 1/2 tablespoons sugar

1  tablespoon  fish sauce

1 teaspoon salt

Make the seasoning sauce, In a small bowl combine lime juice, sugar, salt, fish sauce, Stir well until the sugar and salt  dissolves.

Ingredients

300 grams minced pork

1 tablespoon chili flakes

1/2 cup thinly sliced cilantro

1/2 cup thinly sliced green onion

2-3 whole shallots thinly sliced

1 tablespoons uncooked toasted rice

2 tablespoons purpose flour

Method, In a large bowl add minced pork, chili flakes, green onion, shallot, cilantro, toasted rice,all purpose flour and pour seasoning sauce into mixing bowl, Stir well mixing the ingredients thoroughly.

Ingredients for deep fry salad

2 cups vegetable oil

2 eggs

1 cup all purpose flour

1 cup bread crumbs

Heat olive oil in a large deep pot to 350°F

 Use a one teaspoon measuring spoon, Scoop minced pork salad into a ball, One piece at a time, Drop pork balls salad in the beaten egg bowl and swish around, Then put into the flour bowl to coat thoroughly, Sprinkle pork balls generously on all pieces with bread crumbs.

Drop into hot oil, Fry pork balls until brown and crisp.

Drain on paper towel.

Srir fried nooddles with chicken (Pad sea ew)

 

Today I have Chinese kale, leftover from another meal store in refrigerator, I need to cook it soon before it goes bad "Pad sea ew" is my choice, I would add rice vermicelli instead of flat rice noodles.

Ingredients

100 grams chicken breast cut it to bite size pieces

100 grams vermicelli

1 tablespoon garlic

2 eggs

4-5 whole Chinese kale or broccoli sliced

1 tablespoon vegetable oil

1 1/2 dark sweetened soy sauce

1/2 teaspoon sugar

1 teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 tablespoons water

To prepare rice vermicelli, Soak noodles at room temperature, until soft (about 15-20 minutes) drain the water, place noodles in a small bowl, add 1 tbsp. dark sweet soy sauce,mix well,set aside.

Directions

Preheat vegetable oil in a large frying pan over medium heat, add garlic, When it's slightly brown add the chicken.

Turn the heat to moderate, Stir-fry until the chicken is all cooked, move the chicken to the side, Break 2 eggs into a pan, add fish sauce whip briskly with a spatula.

Add noodles and water stir briefly. Add Chinese kale season with soy sauce, fish sauce, sugar, oyster sauce and remaining dark soy sauce.    

Stir well mixing thoroughly all the ingredients, Remove from heat, Serve with dried chili flake or pickled chili



Fried chicken with cashew nuts (Gai Pat Met Mamuang)

It looks like Fried chicken with cashew nuts is the worlds most favorite Thai food, My mother in law who is Canadian, also fell in love with this dish, I tried to cook it many times with a bit different ingredients for better taste for my family, And here is it a tasty yummy delicious Gai Pat Met Mamuang recipe.

Ingredients

300 grams chicken cut into the bite-size pieces

1 tablespoon garlic minced

half red sweet pepper diced

half yellow sweet pepper diced

half onion diced

1 cup water chestnut in can sliced
1 cup roasted and unsalted whole cashew nuts

1/4 cup green onion cut into 1 inch. pieces for garnish

2-3 dried new Mexico chili toasted for garnish

Seasoning ingredients

1 tbsp. olive oil
1 tbsp. soy sauce

1 tbsp. brown or palm sugar

1/4 cup oyster sauce

1/4 cup chili paste with soya bean oil

1/4 cup water

Marinade Ingredients

1 tsp. chicken broth mix powder

1 tbsp soy sauce

2 tbsp. corn starch

1 cup vegetable oil for deep frying

How to toast dried new mexico chili, Heat frying pan on medium high heat, Cut up new mexico chili into 1.5 cm pieces, Place into a hot pan keep stiring for 3 minutes, Remove onto a plate for garnish.

directions, In a small mixing bowl place the chicken, soy sauce and corn starch, mix well, Let it soak for about 15 minutes.
Preheat 1 cup vegetable oil in a wok on medium high heat when its very hot add chicken, deep fry about 5 minutes or until the chicken turns light blown, Remove from heat drain the oil, Set aside.

Heat olive oil in large frying pan,on med heat place garlic stir-fry until fragrant add chili paste with soya bean oil, soy sauce, oyster sauce, sugar add water, Stir well mixing all the inrgedients thoroughly and allow to simmer 2 more minutes.
Add onion, red and yellow pepper, water chestnut, Stir fried until onion is almost cook through, Add fried chicken, Keep stirring for 2 minutes, Remove from heat.
Garnish with green onion and dried new Mexico chili toasted.

The recipe is for 3 servings.

 

 

Savory coconut chicken soup (tom kha gai)

An aromatic traditional Thai soup, We call "Tom kha gai" or "Tom yum" basically the first one uses coconut milk, and second one doesn't. Simply insert coconut milk for this recipe, or water if you want to make Tom Yum. The original ingredient call for mushrooms, if you don't like the mushroom.
I recommend, carrot and sweet pepper instead, you can also add shrimp, pork, seafood or tofu instead of chicken.
สูตรภาษาไทย

Ingredients

250 grams chicken breast, cut it to bite size pieces

5-6 fresh kaffir lime leaves, finely shredded

1 whole lemongrass, sliced

2 inch galangal root, sliced

haft onion, sliced

haft sweet pepper, cut in to bite size pieces

1 whole or 1 cup carrot, slice

Seasoning Ingredients
1 caned coconut milk (400 ml.)

1 cube chicken broth mix

1 tbsp. fish sauce

2 tsp. palm sugar or brown sugar

2 tbsp. lime juice

2 tbsp. tamarind paste

For garnish
2-3 Thai chilies, slice

1/4 cup cilantro cut into 1 inch

1/4 cup green onion cut into 1 inch.

Directions, Cook the coconut milk at medium high heat. Add the lime leaves, lemongrass, galangal root, bring to a boil until aromatic, Add chicken broth mix cube and salt, Stir thoroughly. Then submerge the chicken in coconut milk, Bring back to the boil.

Reduce the heat to moderate and keep simmering, Cook for about 2-3 minutes or until the chicken is cooked through.

Add onion, carrot, sweet pepper and season with brown sugar, fish sauce, lime juice, tamarind paste and simmer its for about 2 minute to crispy vegetable or 3 minutes or more for softer.

Remove from heat add chillies, cilantro, green onion and stir briefly, Put contents into bowl.

 

Tip, For lime juice and tamarind paste. Sometime I have chosen just one of them instead of the other, If you decide to only add one, then just compensate the same amount.
 

The recipe is for 3 servings

 

Pork and pineapple red curry (Kaeng Khua Subparod)

Pork and pineapple red curry is one of the most flavorful  Thai curry dishes , a sweet and sour pineapple combination with hot red curry, this recipe is tasty and simple to make it. 

Ingredients

250 grams pork loin, trimmed and thinly sliced 

1 1/2 or 2 tablespoons red curry paste

1 can pineapple (398 ml.)

1 can coconut milk (400 ml.)

1/4 cup fresh thai basil leaves chopped

1 cube pork broth mix

1 teaspoon brown sugar

1 teaspoon fish sauce

1 teaspoon salt

Directions

Preheat coconut milk in a pot over medium high heat bring it to boil, Add red curry, pork broth mix cube, salt, pork and submerge it in coconut milk, then bring back to the boil.

Turn the heat to moderate keep it simmering and cook for about 2 minutes or until the pork is cooked through.

Add pineapple, brown sugar, fish sauce and fresh basil leaves stir well cook it for about 4-5 minutes,

Remove from heat.

Stir fried vegetables ผัดผักรวม

This is a simple stir fry recipe, Use your favorite vegetables, 3-4 different kinds of them at a time.

To make a main course dish, Add fried shrimp, fried chicken, fried beef etc. This time I will garnish fried crispy bacon.





Ingredients

1 cup fried bacon

2 tbsp minced garlic

1 cup broccoli

1 cup cabbage

1 cup carrot

1 cup cauliflower

3 tablespoons oyster sauce

1 teaspoon sugar

1 teaspoon chicken broth mix

2 tablespoons corn starch in 1/4 cup water

1 tablespoon vegetable oil

Directions

Cut up all vegetables, including fried bacon into bite size pieces.

Preheat a wok or large frying pan over medium-high heat. Add the oil when it hot add minced garlic stirring until lightly browned or fragrant.

Then add all the vegetables and seasoning with oyster sauce and sugar, Stir fry well mixing all the ingredients, Add corn starch stired in water to cook vegetable soft,Stir briefly. 

Remove from heat, Garnish with fried bacon.