Thai Food Recipe: Shrimp and Cashew Nuts Stir Fry

Shrimp and Cashew Nuts Stir Fry from Thailand.

Thai Food Recipe: Shrimp and Cashew Nuts Stir Fry

Prepare Pad Thai sauce: For 2 servings

2 big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce

Prepare:

10 big shrimps (cooked)
1/2 cup baby corn (cut whichever way you like)
1/2 cup sliced onion
1/2 cup scallions (cut 1 inch)
1/2 cup mushrooms ( cut half)
1-2 red sweet peppers (sliced)
30 fried cashew nuts, or as many as you like
5 fried dry peppers
1/2 cup sliced string bean
1 minced coriander root
1 tbsp minced garlic
1 big tbsp oyster sauce
1 tsp fish sauce
1 tbsp light soy sauce

Ingredients for Shrimp and Cashew Stir Fry from Thailand - Cut green beans, red pepper, scallions, onions, and baby corn.

Cooking instructions:

1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now use medium or low heat to let the sauce boil and get thick. Keep stirring. Make sure you don’t burn the sauce.

Now remove the sauce from the stove, we only need 5 tbsp of it. Save the rest for next time use. πŸ™‚

2. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root. When the garlic smells aromatic, add the vegetables that take more time to be cooked, first – baby corn, mushroom. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients. Cook for 1-2 minutes.

3. Add onion, sweet pepper, string bean, cooked shrimpsΒ  and scallions. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds. Turn off the stove. πŸ™‚

Don’t forget the cashew nuts! Add them now and mix well!

Thai food ingredient - cashew nuts.

4. Serve with fragrant Jasmine rice from Thailand!

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Thai Food Recipe: Kao Pad Moo (Fried Rice with Pork)

Kao Pad Moo (Fried Rice with Pork)

Prepare:

1 cup steamed rice
1/4 cup slice scallion
1 egg (beat)
1/4 cup sliced pork
1 tbsp. fish sauce
1 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. Thai pepper
1 tbsp. olive oil
1 tbsp. minced garlic

Sauce:

1 tbsp. fish sauce
1 tsp. minced garlic
1 tsp. slice red chili pepper
1 piece lemon

 

Cooking Instructions:

1. Heat the pan and put olive oil or vegetable oil. Wait until it’s hot then add 1 tbsp. minced garlic.

2. Put pork and cook for about 5 minutes. Slice the pork in a thin piece will make it cooked faster.

3. Move the pork on the other side of the pan. Put beat egg and stir until it’s cooked.

4. Add rice, fish sauce, soy sauce, oyster sauce, Thai pepper then mix well.

5. Turn off the fire.

6. Dress it with cucumber, scallion and tomato.

 

Make sauce by mixing fish sauce, minced garlic and red chili pepper. To make the sauce smell aromatic, put crushed coriander roots.

You can put lemon juice now in the sauce or later on top of the rice as you like. This Kao Pad Moo can be applied with chicken, seafood or shrimp.

Are you ready to eat??

πŸ™‚

Sawasdee Ka - Joy

Thai Food Recipe: Gang Khanoon Sai Gradook Moo (Jackfruit & Soft Pork Soup)

Gang Khanoon Sai Gradook Moo On – Young Jackfruit and Soft Pork Bone Soup

Prepare:

1 cup soft pork bone with meat sticks to it
1 cup young jackfruit sliced into dices
4 dried red chili peppers
7 red onions
5 tbsp. full sliced lemongrass
5 straw mushrooms
2 cups water
2 tbsp. fermented fish juice (Plarah)
1 tbsp. fish sauce
1/2 cup Leguminosae (optional)

Cooking Instructions:

1. Ground dried red chili peppers, red onions and lemongrass together.

2. Put it in a pot, add salt and pour water. Boil in max heat.

3. When it’s boiling, add pork and young jackfruit

4. Cook for 15 minutes then remove from the stove.

5. Add Leguminosae if you like.

This recipe is from Isaan region where I live. We eat the jackfruit when it’s ripe and unripe. I remember we have a big jackfruit planted in a back yard. My grandma loved to take care of it. Even though she was already at late 80s, she still loved to move around to take care of the fruit and vegetables she had in our garden. Her jackfruit became so big, as big as a size of two basketballs, and we all were so excited.

I will put her photo here later, if I can find it. She was so beautiful at 95 years old. πŸ™‚

Sawasdee Ka - Joy

Thai Food Recipe: Kao Moo Dang (Jasmine Rice & Sweet Red Pork)

Kao Moo Dang

(Jasmine Rice with Red and Sweet Pork)

Prepare:

1 cup (500g) pork with some fat stick to the meat
2.4 oz Thai BBQ red pork seasoning
2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. cut garlic
1 tbsp. Shaoxing cooking wine (or Chingiang vinegar Brand)
5 scallions (cut short)
1 cucumber (sliced)
1/4 cup coriander
3 boiled eggs

Red sauce:
4 tbsp. light soy sauce
1 cup pork broth
4 tbsp. brown sugar
1 tbsp. ketchup
1 tbsp. sesame oil
1/2 cup roasted white sesame
1/4 cup tapioca flour mixed with water

Cooking Instructions:

1. Clean the pork very well and mix it with Thai BBQ red pork seasoning, garlic, honey, sesame oil and Shaoxing cooking wine. Mix well and leave it in refrigerator for 45 minutes.

2. Take the pork out. Grill it with medium heat. Dress the juice (from the same bowl) all over the pork while you are cooking it. When it’s cooked, make sure you don’t make it too dry. The pork meat should be soft and juicy.

3. Now, peel off the egg’s shell and clean with water. Use string to cut the egg into 4 pieces.

4. After that, we will make the red sauce to go with the pork.

5. Boil pork broth until it is boiling.

6. Add light soy sauce, brown sugar, ketchup. Mix it together.

7. Pour tapioca flour, which is already dissolved in water, in the pot. Stir until the sauce gets thick. Turn off the fire and then add roasted sesame.

Slice the pork into a big but thin piece. Place the pork and coriander leaves on top of jasmine rice. Put boiled egg, scallion and sliced cucumber on a side. Dress it with red sauce. Black and sweet soy sauce mix with vinegar and pickled chili pepper is your other choice.

You can eat the red sweet pork with soup noodle, yellow noodle and chop sooey from yesterday recipe. πŸ™‚

Sawasdee Ka - Joy

Thai Food Recipe: Popia (Fried Spring Rolls)

Fried spring Rolls from Thailand - Popia - a Thai food favorite.

Popia (Fried Spring Rolls)

Prepare:

1 cup minced pork
1/2 cup minced onion
2 tsp. corn flour
2 tbsp. soy sauce
1/2 tsp. sugar
2 cup vegetable oil
1/2 cup mung bean noodle
1 tbsp. pepper
1/2 cup cooked bean sprouts
28 rice papers to wrap the stuffing

Sauce:

1/2 cup sweet chicken sauce
1 tbsp. minced chili pepper
1 tbsp. vinegar
2 tbsp. roasted peanut (crushed)
1 tbsp. minced garlic
1/2 tbsp. fish sauce
2 tbsp. hot water

 

Cooking Instructions:

1. Heat the pan and put 2 tbsp. vegetable oil. Wait until it’s hot.

2. Add minced onion and cook for 3 minutes. Then, add minced pork.

3. Add some amount of water if it gets too dry. Cook the pork for 8 minutes.

4. Add soy sauce, pepper, sugar, mung bean noodle and bean sprouts. Mix well.

5. Turn off the fire.

6. Drop one piece of rice paper into a bowl of water and remove quickly. Leave it dry out.
You can rest it on the sieve or basket to let the water dry out.

7. When the paper is soft and sticky enough, that it will stick together when you roll, put 3 tbsp. of stuffing from step 4 and roll it.

8. Roll it half way first, fold both sides to close the both end and then keep rolling it until the end of the paper. Continue doing it until you finish 28 papers.

9. Deep fry the spring rolls until it turns gold.

10. Mix all the sauce ingredients together and taste it the way you like, sweet and sour will be great.

11. Serve with lettuce, coriander, sweet basil, and mint.

 

I know spring roll is one of your favorites. It’s my favorite too and I’m going to have spring rolls for lunch tomorrow. It’s very easy to make but you may need to be patient. Make sure you don’t soak the rice paper too long because it will be not be flexible and get rip easily when you try to wrap it. When you leave it dry out, try to pull it apart gently. If the paper does not rip, then it is ready to wrap.

If you don’t like it fried, you may consider this.

Cut pork and cook in boiling water. Crush the pork until the meat gets soft. Mix it with cooked bean sprouts. Prepare ready-to-eat noodle. Now, arrange them on the soft and flexible rice paper. Add cooked shrimps, if you like. Add mint, sweet basil, coriander and lettuce. Roll it the same way as above. Cut the roll in to the right bite. πŸ™‚

Serve with the same sauce as above. This one is known as Vietnamese rolls. We have it in Ubon Ratchathani, and Mukdahan, as I know.

I got the rice paper from Tesco and Big C shopping mall. It has round shape in green package which you can see through.

Have fun!!!

Sawasdee Ka - Joy