Archive for the ‘: THAI’ Category
Oyster Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Ingredients
- 4-5 eggs
- 1½ teaspoons fish sauce, OR use a pinch of salt
- 1 cup oyster meat, add more to your liking if desired
- 2-3 spring onions, chopped, green and white parts
- cooked rice, for serving
- cooking oil, as needed
Instructions
- Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
- Flipped, and some stray oysters being moved around a bit on to the omelet.
- Slide from the pan onto a plate and serve with rice on the side.
- Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Notes
Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
Dill Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 4-6 people. The eggs are mixed into the fresh dill before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister.
Ingredients
- 4-5 eggs, chicken or duck
- handful fresh dill, chopped
- salt, as desired
- cooking oil, as needed
- fresh dill, for serving
- cooked rice, for serving
Instructions
- Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
- The chopped dill in the bowl is for the omelet, the sprigs of dill are for serving. The eggs, farm fresh.
- While the pan is heating, break eggs into a bowl. Add the salt and beat with a fork until frothy. My wife is beating the eggs at light speed here.
- Pour the eggs into the bowl with the dill and mix together.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes. The dill will end up on the top, no worries.
- Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times from all sides.
- The bottom is evened out, the dill is spread out, just cooking to set the egg.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
- When the bottom is browned, flip again to put the dill on the top.
- Remove from the pan to a plate and serve with rice on the side. Here, this is garnished with fresh dill on the side as well.
Notes
Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Recipe provided by my wife's sister.
Thailand.
Thailand.
Quail Egg Wontons
This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. Links to the shortcuts are listed in the Notes section.
Ingredients
For Each Skewer
- 5 hard boiled quail eggs, peeled, or canned - drained, Shortcut
- 5 wonton wrappers
- 1 wooden skewer
To Fry
- lard, or cooking oil, as needed, Shortcut
Instructions
- Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
- Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
- Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
- Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
- Heat a pan with about ½ inch of lard, or oil, (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
- Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
- Serve with a dipping sauce of your choice.
Notes
Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.
Shrimp Omelet
This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Ingredients
- 4 eggs, beaten
- 1 cup cooked small shrimp, peeled, deveined, tails removed
- 2-3 spring onions, chopped, white and green parts
- 1-2 tablespoons fresh cilantro, chopped
- white pepper powder, as desired
- cooking oil, as needed
Instructions
- For the shrimp, cook them with any method you prefer, such as steaming, boiling, or sauteing. If the shrimp you are using are sort of big, go ahead and chop them into 3/4 inch pieces. For these, I just dropped them into a small pot of boiling water, when they turn pink, drain and drop into cold water to stop the cooking process.
- Crack the eggs into a bowl and beat well, season with white pepper powder as desired. Get everything else chopped, here, everything ready.
- Heat a large non stick pan with a good splash of oil, hot but not smoking.
- When the oil is hot, add the shrimp, spring onion, and cilantro into the eggs and mix together.
- Pour the egg mixture all at once into the pan, it will puff as well.
- Use a spatula and lift up the sides to let the egg mixture run onto the hot pan. Cook until the bottom is set and golden brown.
- Flip the omelet over and cook until the bottom is now set.
- Flip one more time and serve. This was my dinner last night, can also serve family style and just place the plate in the center of the table and everyone can dig in.
Notes
Low cost.
Common method to make a Thai Omelet.
Kai Yad Sai (Thai Stuffed Omelet)
These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Ingredients
For the Eggs
- 6 eggs, chicken or duck
- ground white pepper, to taste
- 1/2 teaspoon fish sauce
For the Pork Filling
- 250 grams ground pork, (1/2 lb)
- 2 teaspoons fish sauce
- 1/2 cup roma tomatoes, finely chopped
- 1/2 cup long beans, finely chopped
- 4 small shallots, finely diced
- 2 teaspoons sugar
- 1/2 teaspoon soy sauce
- fresh cilantro, chopped, for garnish
- spring onion, sliced, for garnish
- ground white pepper, to taste
To Prepare
- cooking oil, as needed
Instructions
- In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
- In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
- When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
- In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
- Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
- Then fold over the two other sides to make a square.
- Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
- Serve.
Notes
Low cost.
Adapted from an internet recipe.
Phad Prik King Gai
Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Ingredients
- 500 grams chicken breasts, cut into bite size pieces, (1 lb)
- 2 cups long beans, cut into 1 inch pieces, or green beans
- 4 kaffir lime leaves, torn with center stems removed
- 4 cloves garlic, smashed and minced
- 4 tablespoons red chili paste, also called red curry paste
- 2 tablespoons cooking oil, and as needed
- 1 tablespoon fish sauce
- 1 tablespoonq mushroom sauce, also called mushroom soy sauce
- 1 1/2 tablespoons sugar
- steamed rice, for serving
Instructions
- Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
- Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
- Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
- Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
- Serve over jasmine rice and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Larb Gai
Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Ingredients
- 500 grams ground chicken
- 2 tablespoons shallots, sliced
- 2 tablespoons spring onion, finely sliced
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons roasted rice powder
- 2 tablespoons fresh Thai chili, ground, or to taste
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
Instructions
- In a large non stick pan, cook the chicken and 2 tablespoons of lime juice on medium heat, and cook until done, stirring often until the chicken is cooked through.
- Pour the chicken into a heat proof mixing bowl and add the remaining ingredients and mix together. Taste and season as desired with lime juice and or fish sauce.
- Serve with stick rice and fresh vegetables.
Notes
Low cost.
Variants: 1. Use beef instead of chicken, then it is Larb Nuea. 2. Use pork instead of chicken, this it is Larb Moo. 3. Add and mix in glass noodles (bean curd noodles).
Adapted from an internet recipe.
Inspired by good friend, Khanthary Singnhoth.
United States.
United States.
Sausage Salad I
I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
- Vietnamese sausage, a mix of peppered and plain would be good
- quality hot dogs
- imitation crab, aka crab sticks
- imitation squid, aka squid rolls
- fresh mushrooms, white ear, oyster, your choice
- carrot
- red onion
- tomatoes
- pinch Bird's Eye Chili, seeded and finely chopped, or to taste
For the Dressing
- soy sauce
- lime juice
Instructions
- Cut the Vietnamese sausage (Cha Lua plain, and Cha Hue for peppered) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
- Slice the hot dogs thinly at an angle. (Just a note, the shorter hot dogs tend to have the casings removed.)
- Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
- Cut the onion in half from top to bottom, then thinly slice each half.
- Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
- For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
- For the tomatoes, cut in half and remove the seedy pulp then slice.
- Seed and finely chop one Bird's Eye chili.
- Place the prepared meats and veggies in a large mixing bowl and toss to combine. Splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well. (Keep in mind, my photo shows a very large pot, this is at a wedding so a lot of chow was made, but this was delicious! I will make this on a much smaller scale than what this photo shows.)
- Serve as a side dish with any Thai dish.
Notes
I will price then when I gather up all the supplies for this.
Inspired by seeing this dish at a party.
Thailand.
Thailand.
Thai Fish Cakes
This comes from a good friend and sounds delicious. You can prepare the fish two ways, 1. with a food processor, or 2. with a meat grinder and your hands, I will use the second way. On my to cook list.
Ingredients
- 500 grams whitefish, any will do fine, (1 lb)
- 1 tablespoon Thai red curry paste
- 1 egg, beaten
- 1 teaspoon brown sugar, or cane sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 80 grams fresh long beans, finely chopped, (2 3/4 oz)
- 1 tablespoon fresh cilantro, chopped
- 4 tablespoons vegetable oil
- 1-2 teaspoons kaffir lime leaves, finely chopped, optional but recommended
- lime wedges, for garnish if desired
Instructions
For Food Processor Use
- Put the fish in your food processor and process until coarsely chopped, then add the curry paste, egg, sugar, salt, and corn starch and process until well blended. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
For Meat Grinder & Hands Use
- Run the fish through your meat grinder using the coarse plate (the wagon wheel). With the ground fish in a mixing bowl, add the curry paste, egg, sugar, salt, and corn starch and mix with your hands to completely mix everything together. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
Continuing On...
- Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- After 30 minutes have passed, get the bowl and shape fish mixture in balls then flatten to make the fish cakes.
- Heat the oil in a non stick pan, when the oil is hot, add the fish cakes (in batches) and cook for about 3 minutes on each side or until golden brown.
- Garnish with lime wedges. Serve as a side with any Thai main dish, such as a curry over rice.
Notes
Low cost.
Recipe and photo provided by good friend, Khanthary Singnhoth, and her recipe is here.
United States.
United States.
Thai Fish Curry
I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Ingredients
- 500 grams shredded coconut, fresh, not bagged
- 6 whole Italian Mackerel, gutted, tails removed, 6-8 inches each
- 2 handfuls lime leaves, finely sliced
- 2-3 tablespoons chili paste
- 2-3 tablespoons shrimp paste
- 2-3 tablespoons fresh tamarind
- cooked rice, for serving
Instructions
- With the fresh shredded coconut, you are going to make coconut milk. to do this, place the coconut in a large bowl and cover with water. Squeeze the shred and the water will become milky. Do this for about 5-10 minutes, really squeezing the clumps of shred, then grab some shred and hold it above the bowl and squeeze it dry, discard the clump, now you have a bowl of coconut milk, almost, you are not done yet.
- Place a strainer over a bowl and pour the milk into the strainer, tap the strainer and move the contents a bit with your fingers to get the liquid out, you are now removing any of the remaining shred from the milk. For the remaining shred, pick that up and squeeze dry as well.
- The end result is fresh coconut milk, this is just one bowl, we used two, goal is 3-4 cups of milk total.
- Now get your ingredients together. Here is one of the two bowls of coconut milk, chili paste, shrimp paste, and the lime leaves (before slicing).
- Fish used is Italian Mackerel. We bought these are Tesco, sold by the piece, not weight, 90 Baht for 6 fish.
- Clean the fish by scaling, the scales are very small and this goes quickly, then gut each and cut the tails off. (If you want to remove the heads, feel free to do so.)
- Add about ⅔ of the coconut milk to a pan, and add the chili paste and shrimp paste. Put on medium heat.
- While the milk is heating up, slice up the lime leaves. Grab the handful or so of leaves, the younger bright green ones are preferred, hold in a tight bundle, and slice. Not looking for perfection here, just get most of them thinly sliced. Set this aside.
- With the milk now hot, stir to mix in the chili and shrimp pastes. Let this simmer, low boil, for about 10 minutes. You just made a curry.
- Then add the fish in a single layer.
- Now pour in the remaining coconut milk and sort of mix that in, let this simmer for about 10 minutes.
- This is fresh tamarind, it is like a paste, the stones (seeds), and the string fibrous part is still in this. To this, add a little water, about 1/4 cup and squish this up to soften it.
- Remove the fish to another pan.
- To the pan with the curry, hold a strainer over the pan and pour in the tamarind mush into the strainer, move the mush about with your hand to get the tamarind liquid into the pan, when the all the liquid is strained out from the tamarind mush, discard the strainer contents. Stir the tamarind liquid into the curry then add the sliced lime leaves and stir that in.
- Pour the curry over the fish in the second pan, add a few whole lime leaves, bring this to a simmer for 2-3 minutes.
- Place a few fish in a bowl, spoon some curry over the top and ready to serve.
Notes
The fish cost 90 Baht for 6 fish. For 4 servings, this is about 68 cents per serving.
