Stir-Fried Chicken with Cashew Nuts [Kai Pad Med Ma-Manug]

Stir-Fried Chicken with Cashew Nuts
[Kai Pad Med Ma-Manug]

Ingredients

1.     300 g. sliced chicken thigh

2.    1 1/2 tablespoon soy sauce

3.    2 tablespoons oyster sauce

4.    1/3 cup roasted cashew nuts

5.    2 spring onions, chopped

6.    3 cloves garlic, minced

7.    1/4 onion, cut into small cubes

8.    4 dried chillies, chopped

9.    1 teaspoon seasoning soy sauce

10.  1 tablespoon sugar

11.   1 tablespoon cooking wine

12.  2 tablespoons vegetable oil

Preparations

1.  Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Sweet and Sour Sauce fried with Pork [Pad Preaw Wan]

Sweet and Sour Sauce fried with Pork [Pad  Preaw Wan]

A dish of stir-fried pork sweetened with pineapple and cucumber.

Ingredients

1.     400 grams of pork, cut into bite sized pieces

2.     3 tablespoons evaporated milk

3.     1 cup all purpose flour

4.     1/2 cup plum sauce

5.     1/3 cup sugar

6.     1 onion, sliced

7.     2 tomatoes, sliced

8.     5 pieces pineapple, cut into small cubes

9.     1 tablespoon soy sauce

10. 1/2 teaspoon concentrated tamarind paste

11. 1 cup vegetable oil for deep frying

Preparations

1.     Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2.     Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3.     Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4.     Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

Stir-Fried Clams with Roasted Chili Paste [Hoy Lai Pad Num Prik Prao]

Stir-Fried Clams with Roasted Chili Paste [Hoy Lai Pad Num Prik Prao]

Ingredients

1.      450 grams fresh clams, cleaned well

2.     1 teaspoon sugar

3.    3 tablespoon vegetable oil

4.     1/2 cup sweet basil leaves

5.    2 tablespoons roasted chilli paste

6.    4 fresh chillies, cut into long strips

7.     2 teaspoons garlic, finely chopped

8.    1 tablespoon fish sauce

Preparations

1.      Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

2.     Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.

3.    Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.

Stir-Fried Crab Meat with Curry Power [Poo Pad Pong Ka-Ree]

Stir-Fried Crab Meat with Curry Power [Poo Pad Pong Ka-Ree]

This is very popular dish where crab is gried with a slightly curried sauce

Ingredients

·       250 grams crab meat

·       2 eggs

·       1 tablespoon garlic, minced

·       1 teaspoon curry powder

·       1 tablespoon soy sauce

·       2 tablespoons fish sauce

·       2 spring onions (scallion), sliced thinly

·       2 tablespoon shallots, sliced thinly

·       100 grams Chinese celery, cut 1" long

·       3 chilie peppers, cut diagonally

·       pinch of sugar

·       2 tablespoons fish stock (or water)

Preparations

·       Heat oil in a wok, and garlic and onions, then stir fry until the color is golden.

·       Add the fish stock (or water), soy sauce, fish sauce and beaten egg. Stir fry for 20 seconds, then add crab meat.

·       Stir fry until the crab meat is nearly cooked, then add the remaining ingredients. Stir fry for another 30 seconds and turn off the heat.

·       Transfer to a serving dish. Before serving, garnish with coriander leaves and other fresh vegetables (lettuce, sliced cucumber, etc.)

 

Stir-Fried Ribbon Noodles with Pork [Pad Se-Ew Moo]

Stir-Fried Ribbon Noodles with Pork [Pad Se-Ew Moo]

Ingredients

1.     250 grams pork, thinly sliced

2.    2 tablespoons light soy sauce

3.    2 cloves garlic, chopped

4.     450 grams fresh flat rice noodles

5.    1 tablespoon dark soy sauce

6.    200 grams chinese broccoli, cut into bite-sized pieces

7.     1 medium egg, beaten

8.    2 tablespoons oyster sauce

Preparations

1.     Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.

2.    Add the noodles and the remaining ingredients, and stir until blended and heated through.

3.    Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.

4.     Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.

Thai Fish Cakes [Tod Mun Pla]

Thai Fish Cakes [Tod Mun Pla]

Ingredients

1.   500 grams white fish meat, minced or chopped

2.   1 egg

3.   1/2 cup string beans, sliced thinly

4.   3 tablebspoons fresh kaffir lime leaves, chopped

5.   1 teaspoon sugar

6.   1 teaspoon salt

7.   1 tablespoon of red curry paste

8.   3 cups cooking oil for frying

Preparations

1.  Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.

2.  Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.

3.  Serve with cucumber relish.

Fried Fish with Tamarind Sauce [Pla Rad Prik]

Fried Fish with Tamarind Sauce [Pla Rad Prik]

Ingredients

1.     1 fish (any meaty white fish) weight 400-500 grams

2.     1 tablespoon tamarind

3.     3 tablespoons sugar

4.     1 shallot, coarsely chopped

5.     2 cloves garlic, coarsely chopped

6.     3 sprigs coriander

7.     2 tablespoons fish sauce

8.     3 red or yellow chilies

Preparations

Fried Fish:

1.     Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2.     Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3.     When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce:

1.     Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir

2.     Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3.     When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.