Spider Web Sandwich!

Thai spider web sandwich - finely shredded pork.

No! it is not made of spider webs or my husband’s white hair!!!!
(Dear Vern, my beloved husband, I am just kidding here) hehe. ๐Ÿ™‚

It is my midnight meal tonight and the sandwich filling is dried shredded pork. I really love writing about Thai food. There’s so many cultural related thing, like this sandwich. I don’t know who and where is the first place to create this recipe but it is a real popular food among young people (like me).

I used to work at the coffee shop for my part time job at university. This menu was being sold every day and every table has to have it. As Thai people don’t like to eat plain food, someone create this combination and it works! Even with the bakery in Thailand they add this into the bread section of their shop.

Here’s we don’t serve it with any vegetable, I don’t know why.
The Thai chili paste taste a little sweet. Some saltiness and spiciness are also there.
Dried shredded pork, you can eat it with steamed jasmine rice or boiled rice. I even add the dried shredded pork in my omelet.

Ingredients for shredded pork (spider web) sandwich

Bread with Thai chili paste for shredded pork sandwich.

Thai shredded pork sandwich ready to eat at Joy's Thai food kitchen.

 

Thai Fruit – Dragonfruit!

In my family we eat a lot of Thai fruit. One of our favorite is the dragon fruit, also called pitaya. The exact name is, Hylocereus polyrhizus.

My husband Vern eats the most of any of us. If we go to the store and find some good ones that are ripe, he will buy two bags of them – about 12 dragon fruits!

Last night this happen with us. Today he ate three for breakfast and lunch. It is a good Thai food to diet on because the calories are not many. Maybe about 180 calories in three dragonfruit. Not bad, right?!

But he wasn’t a good boy because he ate chips. I found them in the trash. ๐Ÿ™ Bad hubby!

I made him do this video to contribute to my success! haha!

Vern says the taste of dragonfruit reminds him of when he was living back in Pennsylvania as a small boy. He had mulberries on a tree in the back yard. He said the taste is very similar to that. I never have mulberries, but maybe someday. I don’t think we have them in Thailand.

Did you ever taste mulberries or dragonfruit? Both? Do they taste the same? ๐Ÿ˜›

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Thai Food – Cho Muang

Cho Muang

Prepare:

1/2 cup minced chicken

6 tbsp. minced onion

2 tbsp. minced coriander root

5 tbsp. minced garlic

2 tbsp. pepper

2 tbsp. palm sugar

2 tbsp. fish sauce

1 tbsp. olive oil

1/2 cup fried garlic

 

Flour:

10 g. glutinous rice flour

110g. rice flour

10 g. tapioca flour

10 g. arrowroot flour

1 and 1/2 cup water (360cc)

2 tbsp. food coloring (purple)

1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan and add olive oil. Wait until then is hot then add coriander root, garlic and pepper.

2. Stir-fry until it has aromatic smell.

3. After that, add chicken. Crush and spread it with a flipper. Use max heat.

4. Cook chicken for 5 minutes. When we cook minced meat, it takes short time to be done. Notice the meat color. If you want it to be real cooked, take 8-10 minutes.

5. Now, lower the heat. Add minced onion, sugar ad fish sauce. Taste it the way you like. Keep stirring.

6. When the chicken is dry, turn off the fire.

7. Leave it cool off and prepare the flour.

8. Mix 3 kinds of flour all together. Add food coloring into the water. Pour half of water into the flour. Knead very well.

9. When the dough is soft and mixed well. Add the other half of water.

10. Add vegetable oil.

11. Cook it in the pan (brass pan for cooking or Teflonยฎ). The dough will be very thick. Don’t stop stirring while you are cooking it. Use very low heat. When the dough is 70% cooked, turn off the fire.

12. Leave it cool off in a closed container with plastic wrap, so that we can mold easily. Then, mold the stuffing into a small ball. (make it cute) ๐Ÿ™‚

13. When the dough is cool off, mold it into a ball, little bigger than a stuffing ball.

14. Powder your hands with tapioca flour, if the dough sticks to your hands.

15. Make it like a hat shape. Put stuffing in the hold. Then wrap it. Make sure you can’t see stuffing from inside.

16. Turn the ugly part to the bottom. Use a small tongs to squeeze the dough into petals.

17. Alternate it like flower petals. Finish all the balls.

18. Places banana leaves on steam pot. (You can use pandanus leaves for aromatic smell) Dress oil on the leave.

19. Next, dress the oil from fried garlic all over the flowers.

20. Boil water in the steam pot. When it is boiling, lower the heat and cook it for 5 minutes. Notice when the flowers have clear petals, it is cooked.

21. Decorate it with lettuce, coriander, red chili pepper and fried garlic.

 

For natural color from butterfly pea, boil it in boiling water (360cc). You will get a blue color. Then add 1/2 tsp. lemon juice, it will turn to purple. Use different food colors for more fun!

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Thai Food Recipe: Fried Pig Soft Bone (Rib bone) – Si Krong Moo Tod

Thai food recipe - fried pig soft bone (Rib bone) - si krong moo tod

Fried Pig Soft Bone (Rib bone) – Si Krong Moo Tod

This is the easiest way to make fried pig’s soft rib bone delicious! It’s a recipe for 4 pieces though.

Prepare:
4-5 Pieces of pig’s soft rib bone
2 tbsp. oyster sauce
1 tbsp. soy sauce
2 cups vegetable oil
1/2 cup all purpose flour
1 cup Basil

Cooking Instructions:

1. Mix the rib bone, oyster sauce and soy sauce altogether using your hand. Then mix it with all purpose flour.
2. Heat up the pan to max. Add vegetable oilร‚ย  and waitร‚ย  until the pan get really hot. Get the lid ready.
3. When the pan and vegetable oil get really hot, drop the rib bone quickly shut the lid to protect yourself from hot oil splash.
4. Now change the heat to low and fry it until the color turn brownish. When the rib bone almost done, throw basil in the pan and fry them too.
5. Remove the rib bone and fry the basil until it get crunchy.
6. Now it’s ready to be served with hot jasmine rice.

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Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Prepare:
400 grams clams
1 tbsp. minced garlic
1 tbsp. or as much as you like of sliced spicy red chilies
1 handful sliced long red chili
1 handful sweet basil

1 tbsp. vegetable oil
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar

Thai chili paste - Mae Pranom brand

Cooking Instructions:

1. Heat the pan with maximum heat. Add vegetable oil.
2. Wait until the oil gets hot and then add garlic and spicy chili.
3. Cook the chilies if you like this dish to be spicy. If you like it at a baby level, I suggest that after you add the red chilies, put the clams in the pan right the way.

When you cook the red chili with hot oil, you will get it more spicy in the food. Notice that you will sneeze when you cook the chili for a while. Everyone does in the whole restaurant when we go to eat out. It’s funny, my husband make exaggerated noises like he’s choking and the staff always look at him and laugh so hard!

4. Add oyster sauce, soy sauce, Thai chili paste and sugar.
5. Cook the clams for about 30 seconds or when you see the change of the shell color.
6. Add sweet basil and sliced long red chili. Now mix it well before you remove it from the stove . ๐Ÿ™‚

Thai chili paste, the sound of the word chili is unbearable when it comes to spiciness, right? This chili paste is not spicy at all though. The color does look scary but the taste is quite sweet. That’s why we don’t need much sugar in this recipe.

Hoi Laai Pad Prik Phao or Stir Fried Clams with Thai Chili Paste is one of my favorite seafood. ๐Ÿ™‚

I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.

In Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.

The funny thing is we made a noise “Joob!” when we try to get the meat out. The easiest way is to use toothpick to pull out the meat.

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