Category Archives: Noodles/Rice
I haven’t been updating blog after all busy life in overseas. Recently I had visited Northern part of Thailand and tasted all good food up there.
This trip inspired me to make Kaw Soy this delicious dish at home.
- Ingredients (4 servings)
1. Roast all spice until aroma and put together with red curry in mortar (food processor) and pound them until smooth. This creates aromatic of strong smell fat and and water emulsion and flavorful compound from all spice which food processor can’t do it.
2. Heat oil in large pan and put add all red curry and spiced paste and stir constantly until fragrant and add coconut milk
3. Then add chicken and simmer until all meat are cooked.
4. Season with soy sauce and lime to taste. Bon Appetite 🙂
During the recent holidays we visited relatives, like so many people do. While there we decided to make a big Thai feast to celebrate Dad’s birthday! So we gathered piles of fresh and frozen ingredients, and planned a buffet supper supreme!
I started out with that staple that pleases everyone, Pad Thai noodles. I made a batch with gorgeous large tiger shrimps, and it came out wonderful. I also put some sliced chicken in it, for anyone who didn’t want to eat shrimp.
Green Curry was the next dish. Actually I cooked this dish first, since I only need to let it sit over low heat until everything else is ready to go. I cooked a mild batch with chicken and made rice to eat with it. I used a different brand of green curry sauce than my usual Maesri brand, and I was not as happy with the resulting color and thickness.
Also shown is mapo tofu, which I love to make for parties because it’s just so easy to make, and seems to be a great hit every time.
Yum Woonsen was next, one of my favorites for any occasion. I used more of those tiger shrimps, since they looked so nice and we had plenty. This was probably the least popular with the guests, who were not real Thai culinary veterans.
And then there was the crowd pleaser, gyoza – homemade pork dumplings. It’s so fun to learn how to make dumplings with family members sitting around a table pinching, stuffing and pleating these little treats. Our gyoza (dumplings) came out wonderfully!
Everyone had plenty of food, loads of compliments for the chef (yours truly) and to top it all off, we had leftovers to enjoy the next day! Who could ask for more?
I am so happy to find a recipe to eat with Chaplu Leaves. That’s because I have a plant growing out back. And it is really growing!
I think this is a vine, and it spreads out and grows to whatever area is open. So the other day I was able to cut a couple dozen large leaves to eat. I use them as a wrapper, and put the food inside.
This is such a healthy recipe and rich with nutrients. Here’s how I made it.
4 cups cooked rice
1 stick Nam ( Thai cured pork)
½ cup ground pork
2 tbsp curry paste
½ cup thin sliced red onion
¼ cup shredded ginger
2 tbsp fish sauce
3 tbsp lime juice
1 cup toasted peanuts
3 cups vegetable oil
1. Mix cooked rice with curry paste, egg, then make into mini ball shapes and put in deep until golden brown and crispy.
3. Take out into dish with paper towel to cool.
4. Break up fried rice balls into small chunks and Nam into small pieces.
5. Season with fish sauce and lime juice and add sliced ginger, toasted peanut, red pepper and scallion.
6. Serve with any fresh veggies. I prfer fresh chaplu leaves, cilantro or lettuce.
Yesterday I started making some pasta sauce from some nice fresh tomatoes. All ingredients for homemade tomoto sauce are 2 fresh tomatoes, olive oil, then add salt, oregano, sugar, Sriracha sauce to taste. I cooked tomatoes until boiled then blend in the mixer. That’s it. The sauce alone would have been delicious enough. But then I used the tomato sauce with a hint of sri ratcha to make my not-so-famous “Patti’s pasta” dish. What’s in Patti’s Pasta you ask?
Into yesterday’s batch I put fried pork, scrambled egg, onion, carrots, scallion and a little bit of half-half. I served with pasta shells and it was so good. We ate the whole batch ^^
I just made Spicy basil fried rice with beef. I have so much Thai basil growing out back that I need to use it. And since I had rice leftover from yesterday, it seemed like the perfect choice for dinner.
My family loved this dish, and so did I. The beef was the star of this entree, but the basil gave it a wonderful flavor.
I tried to clean out my freezer and found my favorite sweet Chinese pork sausage “Gun Chiang” (กุนเชียง). It is different from regular Chinese pork sausage because it’s sweeter, leaner and less salty.
You can use Gun Chiang in all sorts of Thai-Chinese fusion dishes. I like to use these pork sausages in fried rice. I used brown and red rice in this dish. These kinds of rice are naturally rich in in flavor and really stand up to the strong sausage taste.
I do not need to add much in the way of seasonings to make this dish work. All I put in this fried rice dish are egg, cherry tomato, onion, scallion and serve with lime wedges.
I made Thai fried rice couple days ago from a bunch of leftover stuff in the fridge. I used white rice, chicken, egg, tomatoes, onion, lime and scallion.
This is one of my husband’s favorite menus. Thai Traditional fried rice is simple and delicious just the way it is.
Tip: the perfect rice to cook fried rice is leftover rice from the day before. Refrigerate and you can use it the next day for wonderful fried rice. I’ll update the recipe later, but let’s just say for now that you can substitute the main ingredient to be pork or crab and it’ll be an easy-to-make and tasty treat 🙂
Finally I’m going to write about Pad Thai noodles – ผัดไทย. We call it “Guay Tiew Pad Thai” in Thai. Please don’t pronounce this first word as “pad”, rhymes with “bad”, but rather as “pat” which should roughly rhyme with “paht”.
Pad Thai has been one of the most popular traditional noodle dishes in Thailand ever since World War II. Because of inflation, the price of rice was very high, so the government encouraged Thai people to consume noodles. Check the PadThai.org website for more information about the origins and varieties of Pad thai.
Originally this dish was called “Guay Tiew Pad” which literally means stir fried noodles. Later it came to be called “Guay Tiew Pad Thai” to match the new country name of the former Kingdom of Siam. People soon started calling it the shorter “Pad Thai” and that name stuck to this day.
Usually we cook Pad Thai noodles quickly over high heat. The main ingredients for Pad Thai are shrimp, small to medium sized rice noodles, egg, chive, bean sprout, tofu, sweet pickles, ground peanut, dried shrimp.
Normally we season the noodles with fish sauce, tamarind juice, and palm sugar, but it’s common, and certainly easier, to make the Pad Thai sauce in advance.
Garnish this dish with ground peanuts and always serve with lime wedges. Before eating it is important to squeeze some lime juice onto your serving of Pad Thai.
We cooked this Pad Thai noodles for private cooking class last weekend.
This is one of my favorite noodle dishes, called “Lad Na”. It can be made with many different sizes of noodles ranging from wide to very skinny like vermicelli.
This is a Chinese fusion Thai noodle dish, with a gravy made from stock and starch. First stir-fry fresh noodles and seasoning with sweet soy sauce. If using dry noodles, the noodles need to be soaked for at least one hour.
Marinate your pork in thick sweet soy sauce, oyster sauce, white pepper and flour for 20 minutes. Then saute marinated pork in the frying pan or wok with Chinese broccoli and stock to make gravy sauce. Serve over noodles and season the noodles with sugar, fish sauce, chili flakes, and vinegar to taste.