Monday, June 28, 2010

Fried rice with pork


I'm very glad when I make fried rice by using this recipe because it taste like fried rice I usually eat in Thai street restaurant. It's seems very professional.

  • 3 tbsp. cooking oil
  • 1 tbsp. chopped garlic
  • 1/4 cup thinly sliced onion
  • 1/4 cup hip part of the pork cut into small pieces
  • 2 duck eggs
  • 1/2 cup chinese kale, cut into 1 1/2 inch lengths
  • 2 cups cooked rice
  • 1 tsp. seasoning sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. sugar
  • 1/8 tsp. ground pepper
  • 1 coriander plant, cut into 1 cm. lengths
  • 1 slice of lime
  • served with sliced cucumbers and spring onion

Place a wok over medium heat until hot, add oil and saute the garlic until nearly golden. Add onion and pork, continue stir frying until all are done. Break the eggs into the wok, poke the yolk. Stir fried until it is nearly done. Add Chinese kale, continue stir frying. Add rice, turn to high heat, stir to mix thoroughly. Add seasoning sauce, light soy sauce and sugar, stir for a short while until dry and fragment. Remove from the heat.

Dip out onto a platter, sprinkle with pepper and coriander green. Serve hot with cucumber, spring onion and lime. Enjoy.



Monday, May 17, 2010

Fried chicken in pepper and garlic






This is my first Thai meat recipe I cook for my family. It is both appetizing and easy to prepare.


Fried chicken in pepper and garlic

  • 3tbsp. cooking oil
  • 2 tbsp. pounded garlic
  • 150 g. chicken breast without skin, cut into thin bite-sized pieces
  • 2 tsp. light soy sauce
  • 2 tsp. fish sauce
  • 1 1/2 tsp. sugar
  • 1/2 tsp ground pepper
  • 1/4 cup water
  • 3 cups cooked rice
  • 1 tbsp. crisp fried pounded garlic
  • 1 sliced cucumber


Place a wok over medium heat until hot, add the oil and saute the garlic until nearly golden. Add the chicken, stir fried until it is nearly done. Add light soy sauce, fish sauce, sugar, and ground pepper. Add water, stir to mix thoroughly. Turn of the heat.

Dip out over the rice, sprinkle with the crisp fried pounded garlic. Add cucumber and garnish with coriander green. Enjoy.





Wednesday, May 12, 2010

Seasoning sauces that are mainly used in Thai stir fried vegetables

  • Fish sauce: Fish sauce is indispensable in Thai cooking. Made from salted, fermented fish or prawns, good quality fish sauce is golden-brown in color and has a salty tang. It is used in the same way as the Chinese use soy sauce.
  • Oyster sauce: It is the thick brown sauce made from fresh oysters. It has salty sweet taste, and is normally use to marinate the meat or added to Chinese stir-fried dishes.
  • Light soy sauce: A clear brown liquid used in much the same way that fish sauce is.
  • Seasoning sauce
  • Fermented soybeans
  • Sugar: I choose brown sugar because it contains more certain minerals than  white sugar. 
  • Ground pepper
  • Salt

Wednesday, April 28, 2010

Stir fried broccoli with mushroom


This is our family another favorite dish. It is still an easy to make Thai style food.


Stir fried broccoli with mushroom


  • 150 g. broccoli, cut into bite-sized pieces
  • 10 fresh shitakes, remove stiff part
  • 1 1/2 tbsp. cooking oil
  • 5 crushed garlic cloves
  • 2 tbsp. light soy sauce
  • 1/2 tbsp. fish sauce
  • 1 tsp. sugar
  • 2 spring onions, cut into one-inch length


Place a vok over heat, add the oil and heat until hot, saute garlic until golden. Add broccoli and mushroom. Change to high heat. Stir fried until the vegetables are done. Add the soy sauce, fish sauce, sugar, stir to mix thoroughly, add the spring onion, and remove from heat.


Dip out onto a platter and serve hot with rice. Enjoy.

Monday, April 19, 2010

Stir fried asparagus with banana shrimp



I start cooking Thai food with various kind of stir fried vegetables. They are delicious, nutritious and easy to cook. This is one of our home favourite recipe.

Stir fried asparagus with banana shrimp:
  • 15 asparagus
  • 8 banana shrimps
  • 3 tbsp. cooking oil
  • 1 tbsp. chopped garlic
  • 1/4 cups water or soup stock
  • 2 tbsp. oyster sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. sugar

1.  Wash, shell and devein the prawns, leaving the tails on.
2.  Wash the asparagus remove the stiff part and cut into 1 1/2-inch lengths.
3.  Heat the oil in the wok over the medium heat and sauté the garlic until fragrant; then ad the prawns and asparagus. Change to high heat, stir fried for a short while then ad water. When nearly done ad oyster sauce, light soy sauce and sugar to taste. Turn off the heat.
4.  Dip out onto a platter and serve hot with rice. Enjoy.

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