Pork with red curry stir fried

 

สุตรภาษาไทย

Ingredients

250 grams pork, cut into bite size pieces (or prawns, chicken, beef)

1 cup long beans, cut into 1" long

(other vegetables can also be used, such as carrot, snow pea, bust beans even green pea)

2 banana pepper, diced

1/2 cup Thai basil leaves

2 kaffir lime leaves, finely torn

2 tbsp. grapeseed oil

Seasoning

2 tbsp. red curry paste

1 tbsp. fish sauce

1 tsp. brown sugar

1 tsp. chicken broth mix powder

1/4 cup water

For garnishing

2 kaffir lime leaves, sliced thinly

2 Thai chiles, sliced

Preparations

Heat oil in a wok on medium heat. Then add red curry paste, stir fry until aromatic.

Add pork and stir fry until nearly cooked and add water stir fry thoroughly.

Then add green beans (or vegetables that you choose), fish sauce, brown sugar and chicken broth mix powder.

Stir fry until vegetables nearly cooked. Then add banana pepper and Thai basil along with torn kaffir lime leaves and stir fry for another 30 seconds.

Remove from heat. Transfer to a serving dish.

Garnish with sliced kaffir lime leaves, Thai chiles sliced and serve immediately with hot steamed rice.

The ricipe is for 2-3 servings
 

 

 

 

 

 

 

 

 

 

Homemade Pad Thai sauce

 

Pad Thai sauce is super easy to make, It is mainly used for making Pad Thai, Make ahead of time, Keep it in the refrigerator, The simple to make Pad Thai at home, All you really need is 2-3 tablespoons for each person, Or add it to virtually any stir-fry for a delicious Thai taste.

 

Ingredients

1 cup tamarind paste

3/4 cup sriracha sauce

2 teaspoons salt

3 pieces palm sugar (175 grams)

2 tablespoons fish sauce

3 whole prices shallot thinly sliced

2 tablespoons extra virgin olive oil

 

Directions

In a small pot heat olive oil over moderate heat, When it is very hot add shallot, Stir fry until golden blown add tamarind past, salt, sriracha sauce palm sugar, Keep stirring until palm sugar is dissolved.

Add fish sauce stir well, Let it simmer for a couple minutes before removing from heat. Pour in a jar leave in refrigerator.

 

Tip, I used to make the tamarind paste by soaking  it in water for 10 minute, and stiring it, until it turns into a paste. Scoop out the paste and throw the rest away. Or you can buy tamarind paste in a jar from asian gocery store's

 

 

Steamed fish fillet in red curry

 

สำหรับสูตรภาษาไทย

This is a traditional nutritious dish from the central region. It is made from red curry paste and coconut milk, favorite meats are fish, seafood or ground pork, Streamed in a banana leaf cup, you can also steam the mixture in foil or baking cup, some are steamed in a whole young coconut for an aromatic flavour as well as a delicious taste.

Ingredients

250 grams boneless, skinless halibut, grouper, or snapper filets, finely diced

1/2 cup Thai basil leaves finely torn 

1 cup sliced Chinese cabbage
1 1/4 cups canned coconut milk

2 beat eggs

7 foil banking cups 8x3.8 cm.

For seasoning

2 tablespoons red curry paste
1 tablespoon fish sauce
2 teaspoons brown sugar

1 teaspoon chicken broth powder

 For topping

1/2 tablespoon cornstarch or rice flour

1/3 cup coconut milk

1-2 red Thai chiles thinly sliced crosswise

1-2 kaffir lime leaves, very thinly sliced

7 cilantro leaves

Directions

In a large mixing bowl, combine coconut milk, red curry, fish sauce, brown sugar, and chicken broth powder, stir well mix all the ingredients together add fish cubes and beat egg.

Stir gently together in one direction only, In order to combine the ingredients without breaking them up. The mixture should then stick together.

Preheat steamer pot on high moderate, bring up to boil.

In foil baking cups place the Thai sweet basil leaves and Chinese cabbage at the bottom along with fish cubes, fill each cup with the prepared mixture.

In a steamer pot place the contents mixture cup uprigh,t close the lid to steam for 15 minutes.

Prepare the topping

In a small bowl combine rice flour or corn starch with coconut milk, Stir well mix it thoroughly, Cook in microwave for 15 ceconds, Stir well cook another 15 ceconds or unitl thickens.

After 15 minutes steamed remove a steamer from heat, Spoon the coconut cream over the contents of each cup, Put steamer back to heat steam for 5 more minutes. 

Serve garnished with kaffir lime leaves, cilantro leaves, sliced red chili.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Toasted rice

 

Toast the rice

In a medium skillet, Cook 1/2 cup long grain rice or glutinous rice (sticky rice) on moderate heat shaking the pan, Until browned about 3 minutes.

 

Transfer the rice to a spice grinder and let cool, Then grind to a powder.

Place it in a jar, store in cabinet, The toasted rice can be at room temperature for a few months.

 

 

 

Grilled beef salad with green apple (yum nea yang)

 

 

สูตรภาษาไทย

 

Seasoning sauce ingredients

3 tsp. fresh lime juice

1 tbsp. plus 1 tsp. sugar

  1 1/2 tbsp. fish sauce

 

ingredients

150 gram grilled beef, Cut into bite size pieces

1/4 cup red onion, thinly sliced 

1/4 cup green apple, finely sliced

1/2 cup celery, finely sliced

1/2 cup carrot, finely sliced

1-2 Thai chilies, thinly sliced

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

Diractions, In a large bowl combine, grilled beef, red onion, celery, chilies, green apple, carrot and slowly pour seasoning sauce into mixing bowl, then mix well.

Put into a plate, Serve immediately.

The recipe is for 1 serving

 

 

 

 

 

 

Easy way to cook sticky rice

In Thailand we normally cook sticky rice by steaming , it is fairly simple. The sticky rice has to be soaked for at least 2 hrs. or overnight, Then simply boil water in a metal steamer pot and steam the pre-soaked sticky rice on top in a bamboo basket, covered with a lid. 

Somehow, I managed to make it easier than that, also turns out extremely delicious.

Microwave oven method, Place 2 cup of sticky rice in a glass bowl add 2 1/4 cups water cover the bowl with a dish and cook in microwave for 5 minutes.

Stir the rice around to move the rice from the top to the bottom, continue cooking 5 more minutes, Remove from the microwave.

Observe the rice, if you see dark white inside some rice grains, It is not yet fully cooked, The rice it might be too dry you can sprinkle water about 1 tablespoon in it, Stir well put back in microwave for 2 minutes or more, Depending on the microwave heat.

When it's ready the rice seems to be soft, sticky and crystal like, Then stir all around, Close the lid and let sit for 5 minutes before serving.

Chicken green curry

 The green curry is usually eaten with rice or with round rice noodles known as "Khanom chin" It can be made with all kinds of meat, The more popular ones are made with beef, pork, chicken, and fish ball.

This simple green curry is easy to make and is delicious. However, I used boiled green beans and heart of palm instead of egg plant.

สำหรับสูตรภาษาไทย



ingredients

200 grams chicken breast cut into bite size pieces

1 cup heart of palm cut into bite size pieces

1 cup boil green beans, cut inti 1 inch. pieces

1/2 cup Thai basil leaves

2 tablespoons green curry paste

1 can coconut milk (400ml.)

1/2 teaspoon salt

1 tablespoon brown sugar

1 teaspoon fish sauce

1 cube chicken broth mix

Preparing bush beans, heat 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.

Drain the hot water, Submerge into very cold water immediately, soak them 5 minutes to stop cooking the beans and keep the color green.

Directions

 Preheat coconut milk in a pot over medium high heat, bring it to boil, Add green curry, pork broth mix cube, salt, brown sugar, Stir well, Add chicken and submerge it in coconut milk.

Turn the heat to med-low and simmer, cook for about 5 minutes or until the chicken is cooked through.

Add heart of palm, green beans and fresh Thai basil leaves stir well cook it for 1 more minute. before remove form heat.