Joy’s Thai Food Recipe & Dessert Blog!

Pork liver and Black Peppers Stir-Fry in Thai, Dtub Moo Pad Prig Thai Dum

ตับหมูผัดพริกไทยดำ

Prepare:

1 cup pork liver
2 tbsp. black pepper
2 group scallion (cut 1 inch)
1/2 onion (sliced)
2 tbsp. minced garlic
1 tbsp. oyster sauce
2 tbsp. light soy sauce
1 tbsp. soy sauce
1 tsp. sugar
3 tbsp. water
2 tbsp. vegetable

Cooking Instructions:

1. Clean and sliced the pork 0.5cm.

2. Roast the black pepper until it smells aromatic then crush lightly.

3. Mix oyster sauce, light soy sauce, soy sauce, sugar, and water in a small bowl.

4. Heat the pan and add vegetable oil. When the pan is hot, add minced garlic and fry until it turns gold.

5. Next, add onion and the white part of scallion. Use max heat.

6. Add pork liver. After 2 minutes of cooking, add black pepper and mix well.

7. Add the sauce and quick stir. Now, add the green part and turn off the fire.

I’m so full tonight. I can’t believe my stomach can get really big like a pregnant girl, but I am not :p haha My friend made Pork liver and Black Peppers Stir-Fry for the dinner and we had it with jasmine rice. It tasted so good and I couldn’t stop eating. I posted about Shrimp and Black Peppers Stir-Fry a long time ago and this one is not really different from it. Make it and try it!

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Fava Beans and Mushroom Stir-Fry in Thai, Pad Hed Sator

Fava Beans and Mushroom Stir-Fry

ผัดเห็ดสะตอ

Pad Hed Sator

Prepare:

1 cup sator (fava beans)

2 tbsp. sliced chili peppers

1 cup mixed mushroom (or any kind)

½ tsp. sugar

1 tbsp. vegetarian sauce

½ tbsp. soy sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean and cut the mushroom in half. Crack all of the sator open and clean very well.

2. Heat and pan and put olive oil. Wait until it’s hot and then put minced chili pepper.

3. Add mushroom, soy sauce, vegetarian sauce, sugar and some small amount of water.

4. Cook the mushroom for 7 minutes.

5. Next, put sator and mix well.

If you don’t like the strong smell of sator, slice it thinly and wash with water for a couple times. However, we really like it when the sator is cooked for only few seconds. That makes it crunchy. Don’t get addicted like us!

Joy…\(^v^)/…

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กุ้งผัดตะไคร้ Goong Pad Takrai (Shrimps and Lemongrass Stir-Fry)

Prepare:

12 big shrimps (peeled, cut, de-veined)

1 tbsp. minced garlic

1 tbsp. red chili peppers (slice diagonally)

2 tbsp. minced lemongrass

1 tbsp. fish sauce

1 tbsp. wheat flour

1 tbsp. soy sauce

1 tbsp. oyster sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean the shrimps very well. Mix it with wheat flour and deep fried in vegetable oil.

2. Remove shrimps from the pan and put them on paper towels.

3. In a different pan, add olive oil and use medium heat. Throw garlic, red chili peppers and minced lemongrass. Stir until it smells aromatic. Then add shrimps, fish sauce, soy sauce and

oyster sauce.

4. Serve with jasmine rice.

I applied this recipe, from a famous menu from my Faculty at Ubon Ratchathani University, called Kamoi Dtub(Pork’s liver and lemongrass stir-fry). All of us love this menu. It made from pork liver, dried red chili peppers, red onion and sweet basil. If any of you are in Ubon, the Liberal Arts’s kitchen is right by ILC building which is opposite to the only pink building there. Everybody there is very sweet. For any of you who don’t like liver, you can add shimps as in the recipe above.

Joy \(^o^)/

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ปูผัดผงกะหรี่ Bpoo Pad Phong Gari

(Sea Crab with Curry Powder Stir-Fry)

Prepare:

1 big sea crab (about 600g)
2 eggs
2 tbsp. condensed milk
3 tbsp. chili paste in vegetable oil
1 tbsp. vegetable oil
2 tbsp. minced garlic
1 onion (cut into dices)
Red, green and yellow sweet bell peppers (one of each cut into dices)
1 tbsp. Curry powder
1 tbsp. Shao xing cooking wine
1 and 1/2 cup stock
1 tsp. sugar
1 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1 tsp. pepper
2 groups scallion (cut 1 inch)
2 groups Chinese celery (cut 1 inch)
2 tbsp. red chili pepper (cut diagonally)

Cooking Instructions:

1. Clean the crab very well. Pull out the shell. Cut it into 6 pieces and crush its claws.

2. Beat the eggs. Then add condensed milk and chili paste in it. Mix well.

3. Next, heat the pan with medium heat. When it’s hot, add minced garlic. Now, throw onion, sweet bell peppers. Stir-fry for 3 minutes.

4. After that, add crab, curry powder, shaoxing cooking wine, stock, sugar, oyster sauce, light soy sauce, and pepper.

5. Close the pan with its cover. When the stock dries out down to 1 cup, remove the cover.

6. Throw scallion, Chinese celery, red chili peppers and beat egg. Stir-fry until the egg is done. Turn off the fire.

Sea Crab with Curry Powder Stir-Fry is one of my favorites. We sometimes got it at the restaurants when I was at home in Sisaket. I don’t like the part that we have to pick out the meat from the crab’s hard shell, it is too messy. When the sweet taste of fresh crab meat with curry powder and fresh Chinese celery touch my tongue, I forgot all the hard work I’ve been through the hard shell…haha However, the sea crab doesn’t taste as good and as easy to eat as my fermented crab in Somtam!

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หมูผัดพริกกับหน่อไม้ Moo Pad Prig Gab No Mai

(Pork and Bamboo Shoot Stir-Fry)

Prepare:

1 cup sliced pork or chicken

1 cup sliced bamboo shoot (cut long and thin like a tube)

2 tbsp. instant chili paste

1 tbsp. minced red chili peppers

2 tbsp. sliced kaffir lime leaves

1 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. oyster sauce

1/2 tsp. sugar

1 tbsp. olive oil

Cooking Instructions:

1. Cook bamboo shoot in boiling water for 10 minutes.

2. Heat the pan and add olive oil. When the pan is hot, then add chili paste and minced red chili peppers. Stir until it smells aromatic.

3. Add pork and stir-fry for 5 minutes. (The pork need to be sliced thinly but wide pieces)

4. Next, add bamboo shoot. Pour some amount of water if the pan gets too dry.

5. Add sugar, fish sauce, oyster sauce and soy sauce. Mix well.

6. Throw sliced kaffir lime leaves, stir and turn off the fire.

Moo Pad Prig No Mai (Pork and Bamboo Shoot Stir-Fry) is usually found in the Thai family. It is very easy to make as we use instant paste. You should pick the one which is not too spicy called Prik Gang Paste. If you cook it for children skip the chili peppers.

At home my aunt loved to use pork meat with fat stick to it. This is not good for your health though. I don’t know if my family are lucky or not for never get fat, doesn’t matter how much we ate. We are slow-eater, I guess that’s why. I and my aunt were always the last two people sitting at the dining table and my aunt always won as the last person who finished the meal. I spent 45 minutes on average to finish. So, my mom said, if there was a war outside, you would be dead here eating still.

*Note

Thai people said, “The last who leaves the table, the one who have to clean up the mess”

I was always that one….(-_-”)

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Easy Thai Food Recipe: Pad Pak Boong (Stir-fry morning glory)

Pad Pak Boong (Stir-Fry Morning Glory)

Prepare:

3 cups morning glory (cut 2 inches)
2 peppers (crushed)
3 garlic (crushed)
1 tbsp. soy sauce
1 tsp. fish sauce
1 tbsp. fermented soybean
2 tbsp. oyster sauce
1 tbsp. olive oil
2 tbsp. water

Cooking Instruction:

1. Heat up the pan with maximun heat. Put olive oil. When the pan gets really hot put crushed
peppers and garlic. This time you will have to cover your nose with some piece of cloth. It will make you really sneeze.

2. Fry the peppers and garlic for 5 seconds. Then throw morning glory in the pan. Add fish sauce, soy sauce, fermented soybean and oyster sauce. Add 2 tbsp of water. Always use max heat.

3. Stir fry for about 3 minutes. Notice if the vegetable is cooked.

4. Turn off the fire. Serve stir-fry morning glory with jasmine rice.

Stir-fry morning glory is my husband’s favorite vegetable. We believe that eating this vegetable a lot will make our eyes look healthy.

For oyster sauce, I always use “Healthy Boy Brand” recipe 1. This one is not salty so I can put a lot if I want thick juice of any stir-fry recipes. I can close my eyes when I add this oyster sauce and the taste is always perfect!

If the pan catch on fire, the taste will also be perfect. Anyway, don’t burn your kitchen. :p

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