Stir Fried Rice Noodles with Black Soy Sauce…(Phad See Eiw)

This recipe is a request from Mrs. Nirintana, Texas. I wrote in English Version so I hope her husband will cook it for her. The noodles I used are very thin so I can’t add more flavor because it might be mushy.

Make: about 4 serving

Ingredients:
½ pound pork or beef or chicken, thinly sliced and cut into bite sized pieces
3 Eggs
¼ teaspoon black pepper
1 tablespoons plus 2 tablespoons soy sauce, divided
¼ teaspoon plus 1 tablespoon sugar, divided
1 tablespoon white vinegar
½ tablespoon fish sauce
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound wide rice noodles, separated (I substituted with rice noodle sheets for spring roll)
1 pound (about 3 cups) young chinese broccoli or substitute with broccoli flowerets, carrot etc.
Black soy sauce or substitute with blackstrap molasses
Vegetable oil


**Make sure you have everything ready before begining because it’s fast cooking**

Directions:
1. In a medium bowl, mix pork, 1 egg, 1 tablespoon of soy sauce, ¼ teaspoon of sugar and ¼ teaspoon of ground black pepper. Let stand for at least 15 minutes.


2. To prepare the vegetables, separate the stem from the leaf. Slice the stems about ½ inch long and cut the leafs into big pieces, divide because they don’t cook at the same rate.


3. To prepare the noodle, if using rice noodles sheets. Soak about 5 noodle sheets in warm water until soft. Remove noodle sheets from the water. Place noodles sheets on a cutting board, using pizza cutter or knife, cut into ½ inch wide strips. Separate the noodles and place in a bowl. Add a little bit of oil and black soy sauce; mix until sauce covers all the noodles. Repeat directions for 1 pound of noodles. Set aside.


4. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, ½ tablespoon fish sauce and 1 teaspoon crushed red pepper flakes. Set aside.

5. In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. When oil is hot, add minced garlic and stir until aromatic. Add marinated meat and stir-fry until almost cooked. Move the meat to the side of the skillet. Add extra oil about 2 tablespoons to open area. Add 2 eggs beaten; scramble the egg until cooked, then move the egg to the side of the skillet with meat. Add broccoli stems and stir-fry until almost cook.


Add noodle, broccoli leafs and sauce mixture. Stir and mix everything together; cook until noodles are hot and vegetable is cooked but still crisp.


6. To serve; put on individual plate and sprinkle with ground white pepper on top and sliced of lime. You can add more flavor, if you want.

Thai BBQ Red Pork with Rice (Khao Moo Daeng)

I found many recipes for Khao Moo Dang. And this is my way to make it easy. It has always been my favorite dish.


For Pork Marinade:
1 (4 pound) pork boston butt (cut into 1 inch thick and 4 inch wide pieces)
2 envelopes of Lobo Brand roast red pork seasoning mix (2 envelopes in the package)
1 cup water
3-5 cloves garlic
½ tablespoon whole black peppercorns
3 cilantro roots (I substitute with hand full of cilantro bottom stems)
1 teaspoon salt
2 tablespoons sugar


For Gravy:
3 cups water
8 tablespoons ketchup
6 tablespoons brown sugar
4 tablespoons oyster sauce
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon sesame oil (optional)
2 tablespoons chinese cooking wine (optional)
¼ cup tapioca starch or cornstarch mix with ½ cup water
Honey (optional)

Directions:
1. Using a heavy mortar and pestle, pound garlic, black peppercorns and cilantro to a paste; set aside.

2. In a large mixing bowl, mix red pork seasoning mix and water. Add garlic mixture and mix well. Add pork and hand mix for 3 minutes. Cover, and refrigerate for over night.

3. In a large skillet, heat 2 tablespoons of oil on medium heat. Add marinade pork and cook on both sides for 20 minutes. Meanwhile; pour 3 cups of water into the marinade bowl so that we can use it for gravy (in the next section); set aside.

After 20 minutes, remove pork from the heat and place the pork into the baking pan. Add water mixture to the skillet and scraping the sides and bottom of the pan to loosen all the drippings. Add ketchup, brown sugar, oyster sauce, soy sauce, salt, sesame oil and chinese cooking wine; stir well. Slowly pour in the tapioca starch mixture while stirring the sauce, until thickened and boiling. Remove gravy from the heat.

4. Drizzle and brush honey over the pork on both sides, if desire. Bake in preheated oven at 350 F for 10 minutes. After 10 minutes flip other side up and bake for 10 minutes.

5. To serve; slice the pork and place over the rice and top with the gravy. Garnish the top with cilantro leaves, serve with boiled egg, sliced cucumber and scallion.

Rad Nah (Noodle in Gravy)...ราดหน้าหมูหมัก

Make: 6-8 serving

For Meat Marinade:
1 pound pork or chicken, thinly sliced and cut into bite-sized pieces
2 tablespoons sugar
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 teaspoons maggi seasoning sauce
1 teaspoon ground black pepper
1 tablespoon tapioca starch
¼ teaspoon baking soda


Directions:
In a medium bowl, mix sugar, oyster sauce, soy sauce, fish sauce, oil, maggi sauce and black pepper. Pour marinade over the meat; add tapioca flour and baking soda; mix well. Cover, and refrigerate for overnight.


Vegetable: Such as broccoli, carrot, cabbage, baby corn, cauliflower and young collard greens etc. Prepare the vegetables and cut as required. Bring water to a boil and add some salt. Add vegetables one kind at a time. Allow to cook about 5-10 minutes. Immediately cool down the vegetables in cold water to avoid discoloration and to keep crisp.

Dried shitake mushroom (optional) Soak shiitake mushrooms in water until soften (about 20 minutes). Squeeze dry and discard the stems, keep the water that was used for the mushrooms.


For noodles:
1 kilo (2.2 pound) wide rice noodles, separated (I substituted with rice noodle sheets for spring rolls)
Dark soy sauce or substitute with blackstrap molasses
Vegetable oil


Directions:
To prepare the noodles, if using rice noodles sheets. Soak about 5 noodle sheets in warm water until soft. Remove noodle sheets from the water. Place noodles sheets on a cutting board, using pizza cutter or knife, cut into ½ inch wide strips. Separate the noodles and place in a bowl. Add a little bit of oil and dark soy sauce; mix until sauce covers all the noodles. Repeat directions for 1 kg. noodles.

In a large skillet, heat about 2 tablespoons of oil over medium high heat. When oil is hot, add noodles. Keep stirring until noodles are cooked; set aside.

For Gravy:

2 tablespoons garlic, minced

3 tablespoons salted soy beans

3 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon fish sauce

5 tablespoons soy sauce

4 tablespoons oyster sauce

1.5 liters (5 cups) hot water (after adding shiitake mushrooms if using mushrooms)

1 egg, slightly beaten

½ cup tapioca starch or cornstarch mix with 1 cup water

Directions:

1. In a medium bowl, mix sugar, fish sauce, soy sauce, oyster sauce; set aside

2. In a large skillet, heat about 2 tablespoon oil over medium high heat. Add minced garlic and cook about 30 seconds. Add Shitake mushroom and fry for 1 minute; if using. Add marinade pork and salted soy beans. Stir and cook about 3 minutes. Add hot water and sauce mixture; stir until boil. Slowly pour in the cornstarch mixture while stirring the soup, until thickened and boiling. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

3. Put noodles and vegetable on the plate and top with the gravy. Serve hot. Enjoy!!

This recipe is from Khun ข้าวยำ@น้ำบูดู at www.bloggank.com Thank you for sharing your great recipe.

Asian Chicken Wings…ปีกไก่น้ำมันหอย

Ingredients:
2 pound chicken wings
1 tablespoon minced ginger (I don’t use it)
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon brown sugar
3 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
2 tablespoons sweet dark soy sauce or substitute with blackstrap molasses
10 dried shiitake mushrooms (optional)
1-2 cups Water


Directions:
1. Soak shiitake mushrooms in water until soften (about 20 minutes). Squeeze dry and discard the steams, keep the water used in soaking the mushrooms.


2. In a large bowl, mix together chicken wings, minced ginger, sugar, salt and ground black pepper. Cover and refrigerate for 30 minutes.


3. In a medium bowl, combine together brown sugar, oyster sauce, soy sauce and sweet dark soy sauce.

4. In large skillet, heat 2 tablespoons vegetable oil over medium high heat. Add chicken wings and slowly brown them on all both sides about 3 minutes. Drain excess fat and set aside.


5. The same pan, add shiitake mushrooms and fry them about 4 minutes. Add minced garlic and fry for 1 minute. Add fried chicken wings and sauce mixture. Add water from the shiitake mushrooms and extra water enough to cover chicken wings and stir. Simmer on over low heat about 1 hour.

I like to pour the sauce over the rice or noodles. It’s deeeelicious!!

This recipe is from Khun Cake at www.kruaklaibaan.com Thank you for sharing your great recipe.

Deer Creek Mountain Chicken….ไก่ย่างเขาสวนกวาง

Deer Creek Mountain is the name of a city in Khonkaen. It is famous for serving the best grilled chicken in North East Thailand. It is a delicious recipe.

Ingredients:
1 (3 pound) whole chicken, butterfly cut
3 cloves garlic
3 cilantro roots (I substitute with 1 tablespoon roasted coriander seed)
1 teaspoon whole black peppercorns
4 tablespoons fresh lime juice
1 tablespoon or 1 cube chicken bullion
1 tablespoon sugar
2 teaspoons salt
1 tablespoon white sesame seed

Directions:
1. Using a heavy mortar and pestle, mash the garlic, roasted coriander seed and black pepper to a paste. Add lime juice, chicken bullion, sugar, salt, and sesame seed mix well. Pour marinade into the chicken, cover and refrigerate for over night.


2. Preheat oven to 400 degrees F. Place chicken bone side up on a wire rack and place a baking pan covered with aluminum foil below the rack. Bake for 30 minutes. After 30 minutes flip the bone side down and bake for 30 minutes or until chicken is cooked through and juice runs clear.


Serve with sticky rice.

This recipe is from Khun Tigeress at www.kruaklaibaan.com Thank you for sharing your great recipe.

Thai Mochi with Taro paste

Make: about 32 balls

Taro/Yam paste filling:
500 gram taro (peel and cubed)
3/4 cup sugar
1/4 cup coconut milk or evaporated milk
1/4 teaspoon salt
2 tablespoon butter
1/3 cup water chestnuts, chopped (optional)


Directions:
1. Boil or steam the taro pieces until cooked. Taro is done when a fork easily pokes through.

2. Transfer cooked taro to a blender, add sugar, coconut milk, salt and butter and puree to a fine paste.

3. Place taro paste in a saucepan on over low heat, stirring and scraping constantly, until the taro become thick and begin to pull away from the sides of the pan. Add chopped water chestnuts and mix well. Remove from the heat and allow to cool slightly. After taro paste is cool enough to handle, divide into a small ball about 1 teaspoon. You can make it ahead of time and keep it in the refrigerator until use.

Mochi Skin:
1 3/4 cups cake flour
1 teaspoon baking soda
½ cup condense milk
2 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract

Dried fruit or food coloring for garnish, optional


Directions:
1. Sift flour and baking soda together.

2. In a medium bowl, whisk the egg, condense milk, butter and vanilla extract together until combined. Add flour mixture and stir with wooden spoon until blended.

3. On a lightly floured surface. Divide the dough into 32 equal pieces, and form into balls. Press balls into circles and place filling in the center. Pinch edges together to seal. Roll between the palms of your hands to create a ball shape.

4. Place about 2 inch apart on a greased baking pan. Garnish on the top with a small piece of dried fruit or a small drop of food coloring. Bake in preheated oven at 350 degree F or 10-12 minutes. Let cool, before storing in a container.

Mochi can be left at room temperature for a few days or refrigerated for longer keeping. Some mochi come in different colors or are flavored with pandan leave, coconut, etc.

This recipe is from Mrs. poussin at www.kruaklaibaan.com Thank you for sharing your great recipe.

Steamed Bun with Pork Filling

I’ve tried many steamed bun recipe and this is my favorite.

Make: 13 large buns or 26 small buns

Pork Filling:
1 1/2 pound ground pork
1/2 cup water chestnut, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, finely chopped
3 tablespoon oyster sauce
3 tablespoons soy sauce
1 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil, optional
2 tablespoon chinese cooking wine or red wine, optional
1 teaspoon ground black pepper
1 tablespoons corn starch
1/4 teaspoon baking soda

2 hared boiled eggs, cooled and quartered, optional

Directions:

Mix all ingredients together except hard boiled eggs; keep in the refrigerator until ready to use.

Dough A:
350 gram cake flour or all-purpose-flour
1 (7-10 gram) package active dry yeast
1 cup (230 gram) warm water (120-130 degrees F)

Dough B:
150 gram cake flour or all-purpose-flour
1 tablespoon baking powder
½ teaspoon salt
125 gram sugar
50 gram shortening or 3-4 tablespoon vegetable oil

Paper cupcake holders or wax paper cut into 3x3 squares

Directions:
1. Place flour and yeast in the bread machine in order recommended by the manufacturer. Add water and then select dough cycle and press start for 30 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled.


2. Sift the flour, baking powder, salt and sugar together. After the dough has doubled in size; place the dough back (from step 1) in the bread machine add flour mixture. Select dough cycle and press start for 5 minutes. Add shortening; knead for 10-15 minutes and let rest for 10 minutes.

3. On a lightly floured surface. Divide the dough into 13 equal pieces (about 30 gram for small or 60 grams for large), and form into balls. Gently flatten the balls and make sure the center is thicker than the edge. Put the meat filling in the center of each circle. Put quarter of the hard boiled egg on the top of the meat. Fold the edges and pinch the top together and give it a twist to seal. Place the bun with pinched side up onto paper cupcake holders or wax paper squares. It will prevent the buns from sticking to the steamer. Repeat with the rest. Cover with a towel and let rise for about 1 hour.

4. Arrange bun in your steamer, 1 inch apart. Steam buns over boiling water for 12-15 minutes. Remove the lid before you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Serve hot!

This recipe is from Khun Toom at www.pantip.com Thank you for sharing your great recipe.