Thai Food Recipe: Fried Thai Beef (Neu-uh Hang)
Thai Dry Beef (Neu-uh Hang)
Thai Dry Beef
เนื้อแดดเดียว
Prepare:
3 cloves garlic (crushed)
1 tbsp. fish sauce
1 tbsp. sugar
1 tsp. salt
1 tsp. grounded black pepper
Instructions:
1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.
2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.
3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.
4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.
5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p
Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.
Fry the dry beef in hot vegetable oil and serve with sticky rice…
I really miss it!!!
When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!
Sab! Don’t tell anyone…… (or they to take it away from you).. haha…
I think this is what a common Thai Isaan family does when they travel.
Thai Food Recipe: Basil Shrimp! (Gapow Goong)
Basil Shrimps (Gapow Goong)
Gapow Goong
กะเพรากุ้ง
Prepare:
1 cup big shrimps (peeled, clean and de-veined)
1 handful basil
1 handful sliced spring onion
2 tbsp. minced chili peppers (Ground them if you really want to get real taste)
2 tbsp. minced garlic
3 tbsp. vegetable oil
2 tbsp. oyster sauce
1 tbsp. fish sauce
1 tsp. soy sauce
1/2 tsp. sugar
Some small amount of water
2 small drops black and sweet soy bean sauce
Cooking Instructions:
1. Soft boiled the shrimps. Ah! forgot to tell you the leave the tails on the shrimps, I think it looks better on the food (Doesn’t mean it will taste better, haha)
2. Here is what I do to make it real quick and short time for sneezing.
In a small cup, mix oyster sauce, black and sweet soybean sauce, sugar, fish sauce and water (5 tbsp.).
3. Next, heat the pan with medium and add vegetable oil. Wait until it gets warm and add minced garlic and chili peppers.
4. Cover your nose. 
don’t sneeze into the food.
5. Add spring onion, shrimps, basil and the sauce we already mix from number 2.
6. Stir-fry and count 1-2-3 then turn of the fire.
Mostly at Thai restaurant use only 3 tbsp. basil, however, at home my brother added 1 big cup of basil and make this recipe real sweet. He learnt to cook before me and loved to make crazy recipes for us.
One rule I have learned at home is just add whatever you want.
Thai Food Recipe: Northern Thailand Pork Sauce (Nam Prik Ong)
Northern Thailand Pork Sauce in Thai, Nam Prik Ong น้ำพริกอ่อง
Nam Prik Ong
น้ำพริกอ่อง
Prepare:
1/4 cup minced pork (cooked)
5 dried chili peppers (soaked in water)
1 tbsp. sliced lemongrass
3 tbsp. sliced red onion
5 cloves garlic
3 tbsp. fermented soybean (wash with water until it has no salty taste)
1 cup small tomatoes
2 tbsp. minced garlic
1 group coriander
2 tsp. salt
2 tsp. water
2 tbsp. vegetable oil
Prepare side vegetable, for example, cucumber, long bean, wing bean, cabbage, soft boiled vegetable, eggplants,
Cooking Instructions:
1. Finely ground peppers, lemongrass, and salt. Add red onion, garlic and ถั่วเน่า then ground them very well.
2. After that, add tomatoes and cooked pork. Mix well. Remove it into a small bowl.
3. Now, add vegetable oil into the pan. Remember to used low heat. Wait until the pan is hot then add minced garlic.
4. Fry the garlic until it has aromatic smell. Add northern pork paste from number 2 into the pan and stir fry.
5. When the northern pork paste is quite dry, turn off the fire and remove it from the pan.
6. Serve with fresh vegetables as many as you like, or soft boiled vegetable will also taste very good. This pork paste will have spicy, sour and sweet from tomatoes. There’s no sugar added.
My friend at work came all the way from Chiang Rai all the way to work here in the south for almost 10 years. She is the main chef for Thai and Italian dishes at the hotel, where I work.
It was my first time for this sauce after I have heard of the name for many many years and couldn’t find anywhere to get it.
Now I can’t believe I had a chance to take this good food at the hotel.
As everyday, the staff can order whatever we want eat. This time we ran out off the ideas and there were too much fighting on choices. She ignored all the demands from us and made this recipe as a surprise!
However, before I got to eat my lunch, it was already 2pm… well, it was worth it!
Seem like it was better that she just cook it, rather than waiting for us to come up with the name of food we want.
(-_-”)
Joy….
Thai Food Recipe: Penang (Panang) Curry (Panang Mara Yud Sai)
Panang Curry with Bitter Guard (Momordica, Panang Mara Yud Sai)
Panang Mara Yud Sai
Panang Curry with Bitter Gourd (Momordica)
พะแนงมะระยัดไส้
Prepare:
2 Bitter Gourds (Momordica)
9 pepper
1 tsp. minced coriander root
2 tbsp. minced garlic
1/2 cup minced chicken or pork
2 tbsp. fish sauce
1 cup coconut cream
1/2 cup coconut milk
2 tbsp. Panang Paste
3 kaffir lime leaves
1 tbsp. sugar
1 tbsp. thinly sliced kaffir lime leaves
1 tbsp. sliced red chili pepper
Cooking Instructions:
1. Clean the bitter gourd very well. Cut in half. Remove the inside part and rest them in the plate. Soak it in salt water if you want it not to be too bitter.
2. Ground the pepper, coriander root and garlic together. Add fish sauce and mix well with minced pork or chicken as you prefer.
3. Tuck the pork inside bitter guards and steam on boiling water for 10 minutes.
4. After that, pour coconut cream into the pot and put on medium heat. When it’s boiling and has aromatic smell, add Panang paste.
5. Add steamed bitter guard, mix well. Add coconut milk. Wait until it’s boiling again then add kaffir lime leave, fish sauce, and sugar. Make it taste the way you like.
6. Dress with sliced red chili pepper and kaffir lime leaves
Panang (Penang) curry is a very popular dish here in the South of Thailand where we are now. The Muslim community really loves curry and there are curries of all sorts here. Cheap! Sorry, not many videos or photos lately since we’re eating out so much… More to come, we just need to get a kitchen first!
Joy
