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Showing posts from 2010

Fried rice with pork

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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 oil1 tbsp. chopped garlic1/4 cup thinly sliced onion1/4 cup hip part of the pork cut into small pieces2 duck eggs1/2 cup chinese kale, cut into 1 1/2 inch lengths2 cups cooked rice1 tsp. seasoning sauce1 tbsp. light soy sauce1 tsp. sugar1/8 tsp. ground pepper1 coriander plant, cut into 1 cm. lengths1 slice of limeserved 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…

Fried chicken in pepper and garlic

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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 oil2 tbsp. pounded garlic150 g. chicken breast without skin, cut into thin bite-sized pieces2 tsp. light soy sauce2 tsp. fish sauce1 1/2 tsp. sugar1/2 tsp ground pepper1/4 cup water3 cups cooked rice1 tbsp. crisp fried pounded garlic1 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.





Seasoning sauces that are mainly used in Thai stir fried vegetables

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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 sauceFermented soybeansSugar: I choose brown sugar because it contains more certain minerals than  white sugar. Ground pepperSalt

Stir fried broccoli with mushroom

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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 pieces10 fresh shitakes, remove stiff part1 1/2 tbsp. cooking oil5 crushed garlic cloves2 tbsp. light soy sauce1/2 tbsp. fish sauce1 tsp. sugar2 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.

Stir fried asparagus with banana shrimp

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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 asparagus8 banana shrimps3 tbsp. cooking oil1 tbsp. chopped garlic1/4 cups water or soup stock2 tbsp. oyster sauce1 tbsp. light soy sauce1 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.