Thai Food Recipe: Zucchini Stir Fry (Phad Buab)

ผัดบวบ Phad Buab (Zucchini Stir Fry)

 

Prepare:

1 cup zucchini (Peel off the skin and cut)

Go here for picture>> click here

1/2 cup shrimps (peel, de-veined and soft boiled) you can also use pork or chicken
1 egg
2 tbsp. crushed garlic
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. vegetable oil

 

Cooking Instructions:

1. Heat the pan. Add vegetable oil and use medium heat.

2. When the pan is hot, add garlic. Stir fry until it has aromatic smell.

3. Add sliced pork or chicken in this step if you choose to cook it with meat. Cook for 5-8 minutes. If you cut the piece thick, you may have to cook it longer. Usually I slice the piece thin and will take just 5 minutes to be done.

4. Next, add zucchini. Juice from zucchini will come out definitely.

5. Add fish sauce. I always add fish sauce first because it will give a unique smell that can increase people appetite :) especially, for Thai people.

6. Add some small amount of water.

7. Add sugar, soy sauce and oyster sauce. Stir fry for 3 minutes

8. Now, use spatula to move every on the side. Add egg and stir it with spatula.

9. Wait for 10 seconds then mix everything together. Add soft boiled shrimps at this step if you choose to cook it with shrimps.

10. Turn off fire and remove from the pan.

Thai Food Recipe: ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad)

ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad)

Prepare:

6 salted eggs (cook in boiling water for 7 minutes)
1 handful thin sliced spring onion
1 handful cut Chinese celery
2 tbsp. sliced red chili pepper
2 handful thin sliced lemongrass
2 tbsp. pickled garlic
1 tbsp. juice from pickle garlic
2 tomatoes cut bite size
1 cup sliced cabbage
3 tbsp. fish sauce
1 tbsp. sugar
3 lemons


Cooking Instructions: 

1. Cut the boiled salted eggs in half.

2. In a big bowl, add red chili pepper, fish sauce, sugar, squeeze the juice from 3 lemons, juice from pickle garlic, lemongrass, pickled garlic and 1/4 cup water. Keep adding fish sauce, lemon juice and sugar until you get the real taste of spicy and sour salad. 

Some people ground fresh garlic and red chili pepper first to get the red color, I didn’t.

3. After you get it at the taste you like, place sliced cabbage on the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks >>> 

4. Throw together tomatoes, onion and celery. Next, pour sauce from step 2 and serve with boiled plain rice.

Last week, my colleague got went back home in Chaiya, Surat Thani where it is famous for salted eggs. Her family owns a business selling salted eggs in the area by Suam Mohk, meditation center. When she came back to work, we all got 1 small box of salted duck eggs with OTOP logo. (This OTOP logo means “One Tumbon One Product”- good quality). :)

I promised to her and the girl working at the shop next door that I will cook ยำไข่เค็ม (Yum Kai Kem) for them if we share all ingredients cost. :) They gave me 10 Baht each so I got 30 Baht total. That’s enough for this recipe as we already had 6 salted eggs from my friends. I finished it with big praise for myself by myself! haha :P 

I was so sad that day I didn’t have the camera with me and I don’t know when will be the next time until I cook again.

 

Thai Food Recipe: เสือร้องไห้ Sueh-ah Rong Hai (Weeping Tiger)

เสือร้องไห้ Sueh-ah Rong Hai (Weeping Tiger)

เสือร้องไห้
Sueh-ah Rong Hai
(Weeping Tiger)

Prepare:
1 kg. beef (chest part with some fat stick to it)
3 tbsp. oyster sauce
3 tbsp. light soy sauce
1 tbsp. brandy
Tomatoes
Cucumber
Lettuce
Coriander leaves


Sour Sauce:
2 tbsp. lemon juice
1 tsp. chili power (as much as you like)
3 tbsp. fish sauce
1/2 tbsp. palm sugar
2 tbsp. Roasted uncooked rice


Cooking Instructions:

1. Slice the beef thick. Mix them with oyster sauce, light soy sauce and brandy in a big bowl.
Wrap the bowl and leave it in refrigerator for 1 hour.

2. Grill in low heat for about 8 minutes. Make it medium cooked.

3. Cut it to a bite size. Serve with tomatoes, cucumber and lettuce. Dress the top with coriander leaves.

4. Make sour sauce with sour sauce ingredients. Roasted uncooked rice will make it smell so nice!

 

Why our Tiger is crying???    - - - (>_<)- - - -

One upon a time, our Tiger is the king of the forest (sort of).
He loves to hunt for a cow. 

Once he caught one cow, he would jump to the chest part first as it was the most testy piece of all.
“It was sweet and so soft”, the tiger said.

When it’s time for the human go hunting in the forest, crazy human love the chest part too!!
So, whenever Tiger saw the dead cow with its chest part already taken or when he was thinking
about human is eating the cow chest, he cried so hard as it was also his favorite.

Poor Tiger…..

Hehe (^v^)

 

Thai Food Recipe: Bamboo Salad!

Bamboo Salad ซุปหน่อไม้

Bamboo Salad
ซุปหน่อไม้
Soup No Mai

Prepare:

2 cups boiled and scraped Bamboo
1 cup Bai Ya Nang (Look at my post here to see what kind of green leaves I use)
http://trythaifood.thaipulse.com/2007/01/thai-isaan-food-recipe-ho-mok-gai-sai.html

1 tbsp. fish sauce
1 tsp. salt
2 tbsp. Pla rah (fermented fish sauce)
1 tbsp. roasted sesame (then ground it finely, blow out the burnt dust)
2 tbsp. Khao Bue-ah (soaked uncooked rice)
1 tsp. dried chili pepper powder
2 tbsp. mints
2 tbsp. Sliced red onion
1 tbsp. chili peppers (ground)
2 tbsp. Sliced coriander
2 tbsp. Sliced scallion
1 tbsp. Sliced parsley

 

Cooking Instructions: 

 

1. Boil the bamboo and scraped it with fork. Cut it short about 10cm.

2. Finely ground Khao Bue-ah with Bai Ya nang. Add 1 cup of water and squeeze until you get green juice.

3. Wash scraped bamboo again with clean water and place into the pot.

4. Add green juice, salt, pla rah juice and chili pepper. Boil it with medium heat until it’s boiling.

5. After that, turn off the fire and wait until it’s cool off.

6. Next, add coriander, scallion, parsley, sliced red onion and dried chili peppers. Mix well.

 

 

The juice in this recipe should be a little thick and should not be too much.

 

Top with roasted sesame and mints. Serve with sticky rice and eat under the big tree by the rice fields.

Hehe can you imagine that picture?? That’s what we do… ;P

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