Posted Sunday, May 31, 2009
My sister, Kat, gave me this recipe. Kids love it!
Pork with Oyster Sauce
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8 ounces lean pork
2 tbsp minced garlic
1 tsp freshly ground white pepper
3 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp sugar
2 tbsp oil
2 tbsp milk
Fresh cilantro (coriander) sprigs for garnish
Slice the pork as thinly as possible put in a bowl. Mix pork, garlic, pepper, and milk. Cover and refrigerate for an hour.
Place skillet over high heat. Add oil and the pork mixture and stir-fry, until the meat is no longer pink. Add fish sauce, sugar and oyster sauce and cook until the meat is well coated and the liquid thickens.
Remove from the heat and serve. This dish is good with rice.
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Posted Sunday, April 12, 2009
If you love sweet and sour dish then you will like this dish. You can use fish, chicken or pork or anykind of seafood. This sweet and sour fish recipe won't disappoint you. Enjoy!
Sweet and Sour Fish
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1 1/2 lbs. Tilapia fish or any fish from bass family (cut into pieces)
2 tbsp cherry wine
2 tbsp soy sauce
2 tbsp wheat or all purpose flour
2 tbsp corn flour
2 cups vegetable oil
1 medium onion cut into pieces
1 bell pepper any kinds cut into pieces
2 carrots cut into small pieces
10 pieces pineapple
Sweet and Sour Sauce
1/3 cup sugar
1/3 cup Ketch up
1/4 cup vinegar
4 tbsp cherry wine
1 1/2 tbsp corn flour
1/2 cup water
Put fish in the mixing bowl then add cherry wine, soy sauce, flour and corn flour marinated for 15 minutes. Put oil in a frying pan over medium high heat then fried the fish. Once the fish cooked then put it aside. In the meantime put all the sauce ingredients in a sauce pan over medium high heat cook until the sauce becomes thick. Once you finished with the fish, pour the oil in a bowl and kept just a little oil in the pan. Put the pan back on the stove over medium high heat then put all vegetables, onion, carrot, bell pepper stir fly until its cooked. Transfer the vegetables to the sauce and mix well then pour over the fish and put pineapple pieces on the top. Serve with rice. Enjoy!
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Posted Thursday, April 02, 2009
Khao Soy Gai or Chicken Noodle Coconut Curry Soup is one of the northern parts of Thailand dish. It is so delicious and full of tastes.
Khao Soy Gai (Chicken Noodle Coconut Curry Soup)
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6-8 pieces chicken drumsticks or if you prefer chicken breast then about 2 cups in small pieces
1-1/2 tsp Indian yellow curry powder
3 cups lite coconut milk
2 Tbsp Thai yellow curry paste, Geang Karee (you can add more if you like your curry spicy)
3 Tbsp fish sauce or soy sauce
8 oz yellow egg noodles
Garnish:
Deep fried yellow egg noodles
Fish Sauce
Cilantro leaves (chopped)
Scallions (sliced)
Pickled cabbage (sliced)
Lime juice
ground roasted dried chilies in oil
Chicken coconut soup:
Put chicken and Indian curry powder in a bowl, mix well, and sit for 15-20 minutes. Put a little thick part of coconut milk in a pot over medium-high heat then add Thai yellow curry paste stir until it starts to separate add the chicken. Put the rest of coconut milk in the pot, and cook over low heat under tender. Add fish sauce or soy sauce and taste.
Egg Noodles:
Put water in a pot and bring water to a boil. Add noodles and cook until the noodle is soft. Drain.
Deep fried noodles:
Put good amount of oil in a deep cooking pan on high heat. Put noodle and fried until it crispy.
To serve:
Put noodles into individual serving dishes, then top it with chicken coconut curry soup, and garnish with crispy fried noodles, cilantro leaves, sliced scallions, lime juice, pickled cabbage and chiles as desired.
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Posted Wednesday, February 18, 2009
This dish is Thai Rice Noodles with seafood and Vegetables. In Thai, it is called Rad Na.
Rad Na Ta Lay (Guay Teow Rad Na)
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100 g Thai flat rice noodles (substitute with any noodle as desire)
1/2 cup seafood or (pork, chicken)
2 shiitake mushrooms
4 asparagus
3 baby corn
1/4 cup carrot (slices)
2 kales
1 tbsp flour (mix with a little water)
1 tsp sugar
2 tbsp soy sauce
1/2 cup water
2 tbsp vegetable oil
Wash all vegetables and slice. If you use dry shitake mushrooms then you need to put in the water to soft it up after that you can slice it. Heat1/2 tbsp oil in a pan over medium high heat then add noodles, fry until cooked. Put it on a plate and wait. Heat up all the oil in a pan over medium high heat then add seafood. Stir-fry then add mushroom, asparagus, baby corn, carrot, and kales stir-fly until it cook. Put water, sugar, soy sauce and mix flour. Stir-fry until it is cooked. Remove from the heat and put it on top rice noodles. Serve.
Note: You can use any vegetable.
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