Thai Food Recipe: Egg & Basil Stir Fry (Kai Jeow Maa Pad Gapow Grob)
Preserved Egg and Basil Stir Fry, Kai Jeow Maa Pad Gapow Grob, ไข่เยี่ยวม้าผัดกะเพรากรอบ
Preserved Egg and Basil Stir Fry
Kai Jeow Maa Pad Gapow Grob
ไข่เยี่ยวม้าผัดกะเพรากรอบ
Prepare:
4 preserved eggs (cut in four pieces)
1 cup basil
2 tbsp. minced garlic
3 tbsp. red and green chili pepper (minced)
1 cup vegetable oil
1/2 cup minced pork
2 tbsp. fish sauce
1/2 tsp. black and sweet soy sauce
1 tsp. sugar
2 tbsp. oyster sauce
Cooking instructions:
1. Heat the pan and add vegetable oil. When you prepare the chili pepper, it depends on how spicy you want your food to be. Crush the chili pepper finely of you really it strong and taste real good. If you can’t stand that much spiciness, I suggest that you should only cut the chili pepper into pieces and use just 1 or 2 pepper.
2. When the pan is hot, then you can fry the preserved eggs. About 1 minute, it will be crunchy enough. Rest it in the plate and paper towel to absorb the oil.
3. Next, fry the basil leaves until it is crunchy and rest it on the paper towel as well.
4. In a different pan, (or the same pan but remove the used oil), add 3 tbsp. vegetable oil. Use medium heat and wait until it’s hot.
5. Add minced garlic and minced chili peppers. Fry until it smells nice, or until you sneeze. 
6. Add minced pork, fish sauce, black and sweet soy sauce, sugar, oyster sauce and cook for 3 minutes.
7. Lastly, throw fried preserved eggs and half of fried basil into the pan and quick stir. Turn off the fire.
8. Dress the food with the rest of fried basil. Serve with Thai jasmine rice.
Thai Food Recipe: Lemon Garlic Shrimp Dipping Sauce (Nam Prig Gapi)
Lemon Garlic Shrimp Paste (Dipping Sauce) in Thai, Nam Prig Gapi
Lemon Garlic Shrimp Paste Dipping Sauce
น้ำพริกกะปิ
Prepare:
1 tbsp. shrimp paste
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. small eggplant
1 tbsp. garlic
1 tbsp. red chili pepper
1 tbsp. palm sugar
Cooking Instructions:
1. In a wide pan, add a little vegetable oil and shortly fry the shrimp paste until it smells aromatic. Remove and rest it in a bowl.
2. In a mortar, ground chili pepper and garlic together.
3. Add shrimp paste, sugar, lemon juice and fish sauce.
4. Add small eggplant and use the pestle crush it lightly.
5. Dress it with whole red chili pepper and coriander leave. Serve with fresh vegetable, for example, cucumber, string bean, eggplant, soft boiled cabbage.
Southern style, they serve this dipping sauce with a basketful of fresh vegetable when you order Kao Raad Gang (Different kind of food as you like on top of the rice).
We finish all the vegetable and the sauce was all gone. This sauce is also good with omelet and fried mackerel.
Thai Food Recipe: Tuna and Herbs in Spicy & Sour Salad
ยำปลาทู Yum Pla Tuu
(Tuna and Herbs in Spicy and Sour Salad)
Prepare:
1/2 cup tuna
1 tbsp. minced red and green chili peppers
2 tbsp. sliced lemongrass (small and thin circle)
2 tbsp. sliced ginger
2 tbsp. sliced galangal
2 tbsp. sliced galingale
2 tbsp. sliced red onion
2 tbsp. minced kaffir lime leaves
25 leaves of herb in the betel family Piperaceae
5 red chili peppers
Sauce:
1 tsp. minced chili pepper
1tbsp. minced coriander root
2 tbsp. fish sauce
3 tbsp. lemon juice
1/2 tsp. sugar
Cooking Instructions:
1. Mix all the sauce ingredients together in a bowl. Taste it the way you like. You may add more lemon juice if you like it very sour.
2. In another bowl, add tuna, minced chili pepper, lemongrass, ginger, galingale, galangal, kaffir lime leaves. Pour the sauce and mix well. You can skip any herbs that you think it has too strong taste of course.
3. Put lettuce on the plate. Arrange the salad and dress it with red chili peppers.
4. Serve with herb in the betel family Piperaceae on a side.
My mom used to make this recipe for us when we were young. We didn’t like herbs at all because we hate vegetable with smell and taste but this Tuna and Herbs in Spicy and Sour Salad changed our mind. We asked for more. My mom will use steamed Platuu with salt instead of tuna in a can.
I hated whenever my mom and my aunt introduced me new herb to eat. There are some kinds that I can’t make my mind to eat it yet. Anyway, I started to like more herbs since I get older.
My first aunt and my grandma were the winner of herb consumer. They told me it helped their asthma and aging. My grandma was 98 when she gone. My aunt is now 67 with no gray hair. Since she ate so many kinds of herb, she can’t tell me which one of them helps her about the hair never turn gray.
I don’t believe. I think she sneaked out to the hair salon, got her hair done and used that as a trick to make me eat more herbs.
I do believe, herbs have special essence to provide us great health but not without gray hair.
Joy…. \(^v^)/
Thai Food Recipe: Madt Cha Samoonprai (Fish and Herbs)
มัจฉาสมุนไพร Madt Cha Samoonprai (Fish and herbs)
มัจฉาสมุนไพร
Madt Cha Samoonprai
(Fish and herbs)
Prepare:
1 cup sliced fish (make it 1/2 inch thick)
1 / 4 cup wheat flour
1 / 4 cup young lemongrass (sliced thinly)
1 tbsp. minced galingale
1 tsp. sliced kaffir lime leave
1 / 4 cup basil
2 tbsp. sliced galingale (thin long pieces)
2 tbsp. red chili peppers (slice it diagonally)
1 / 4 cup cashew nuts
1 tbsp. minced garlic
4 crushed chili peppers
2 tbsp. oyster sauce (Healthy Boy Brand, Recipe1)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tbsp. olive oil
Cooking Instructions:
1. Clean the fish very well. Dry it with paper towel. Drop it in a cup of wheat flour.
2. Deep fry the fish in boiling vegetable oil.
3. When the fish is crispy, remove from the pan. Next, fry cashew nuts, basil, lemongrass, galingale, kaffir lime leaves, and galangal. Remove and drain when it has yellow color.
4. Throw away the vegetable oil. Add olive oil in the pan. Wait until it’s hot.
5. Put minced garlic and 4 crushed chili peppers. Fry until it smells aromatic. Then add oyster sauce and some small amount of water.
6. Add crispy fish, crispy herbs, fish sauce and sugar. Quick stir-fry and remove it from the pan to keep the fish crispy.
Joy^^
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