Sunday, November 22, 2009

Day# 58...Mi Kathi


Thin rice noodles, soak until soften 200 g.
Pork 150 g.
Egg 1
Yellow soybean curd 100 g.
Grated coconut 250 g.
Bean sprouts 300 g.
Chinese chives 20 g.
Coriander plants 2
Red chillies 2
Dried chillies 5 g.
Chopped shallot 25 g.
Sugar 24 g.
Fermented soybean 65 g.
Tamarind juice 30 g.
Oil 10 g.

30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method
1. Squeeze coconut to get 2 cups coconut milk
2. Put the oil in pan, break an egg and beat well, scramble and spread thinly, roll up and cut into long thin strips
3. Heat coconut milk in the pan by medium heat, when fragrant, add shallot, chicken, fermented soybean, sugar, tamarind juice, soybean curd, dried chilli, mix in well, dip up about half the sauce to be used as a topping
4. Put the noodles in the remaining sauce, add the bean sprouts, Chinese chives, mix in well, dip onto plate, topping with the sauce, sprinkle with coriander, red chilli and egg, serve with bean sprouts, Chinese chives, banana flower and Indian pennywort leaves

Thank you for Picture: jjbdkitchem

Saturday, November 21, 2009

Day# 57...Suki Yaki soup

Thank you for Picture:,Tookata

Friday, November 20, 2009

Day# 56...Rat Na Thale

500 g. sliced pork or Seafood mix
1 package (1lb.) fresh wide rice noodles
500 g. Chinese broccoli (Gai Lan)
5 cloves fresh garlic
2 Tbsp thin soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
2 Tbsp salted soy bean
3 Tbsp corn flour
4 Tbsp vegetable oil for stir-frying
3 cups water

1. Peel garlic, wash dirt, and mince. Wash Chinese broccoli, discard yellow or hard leaves and peel stems' skin. Cut leaves into 2" lengths, and slice peeled stems.
2. Cut sliced pork into 2" pieces. Heat wide rice noodles in microwave about 3 minutes, and separate clumped noodles into single strips.
3. Heat oil about 2 Tbsp in a wok on medium heat. When oil is hot, add separated wide rice noodles and dark soy sauce. Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.
4. Heat oil about 2 Tbsp in a wok on medium heat again. When oil is hot, add minced garlic and fry until fragrant. Add sliced pork, stir until the pork is getting cook, then season with thin soy sauce, seasoning soy sauce, oyster sauce, and sugar.
5. Stir fry all ingredients until the pork is cooked. Add water, bring to boil, then add salted soy bean.
6. Wait until boil again, add Chinese broccoli, meanwhile mix corn flour with 3 Tbsp water, stir until flour dissolve. Then, add flour water, stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. (If the sauce is not thick enough, add more flour.) When the sauce is bubbling, remove from heat.
7. Put cooked wide rice noodles on plate, top with the sauce, sprinkle some ground pepper, and serve hot.

Thank you for Picture: jjbdkitchem

Thursday, November 19, 2009

Day# 55...Phat SiIo noodles with pork

1 tablespoon sugar
1/2 cup pork, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli
Tips and substitutions
For a vegetarian version, skip the pork. Add firm tofu if you like. I often enjoy pad see ew with just the egg.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat

Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.
If Chinese broccoli is tough to find where you live, try kale or regular broccoli.
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Thank you for Picture: jjbdkitchem

Wednesday, November 18, 2009

Day# 54...Fried noodle Thai Korat style

Korat-style Stir Fried Noodles, "Pad Korat"


1/4 cup vegetable oil
3-4 cloves garlic, crushed
4 tablespoons sugar
1 1/2 - 2 cups sliced meat of your choice (we used sliced pork tenderloin)
3 tablespoons sweet soy sauce
1 tablespoon ground Thai chile peppers
4 tablespoons fish sauce
1 cup water
1/2 pack of rice stick noodles
2 cups fresh bean sprouts
2 cups bok choy, cut into bite-sized pieces


Soak the rice stick noodle in warm water for about 15 minutes. While the noodles are soaking, heat vegetable oil in a wok over medium-high heat. Add garlic, and saute until aromatic. Add sugar. Keep stirring until dissolved. Add ground chile, fish sauce, sweet soy sauce, and water. Bring to a high simmer, then add meat and cook until done.

Drain the noodles and put them into the wok. Stir-fry until the noodles absorb most of the sauce. Add the vegetables and stir-fry another few minutes or until your vegetables are cooked but still a bit crunchy. Enjoy!

Thank you for Picture: jjbdkitchem,

Tuesday, November 17, 2009

Day# 53...Pink Seafood Noodles...Yentafo

Pink Seafood Noodles...Yentafo

These noodles are sold flat and curl up when cooked. This dish is a red soup made from red bean curd that has masses of noodles, fish sausage and many other wonderful flavours. This isn't really a noodle dish, it's more a complete feast in itself!

Ingredients for Soup
1 Litre Water
1 Chicken Stock Cube
1 Teaspoon Salt
1 Teaspoon Sugar
4 Tablespoons Light Soy Sauce
4 Tablespoons Fish Sauce
2 Tablespoons Pickled Garlic Water
3-4 Chopped Chinese Radishes
3 Garlic Cloves
1 Teaspoon Black Peppercorns
1 Teaspoon Coriander Seeds

Preparation for Soup
1. Boil the water and chicken stock cube.
2. Pound the garlic, black peppercorns, and coriander seed together and add to the boiling water.
3. Add all the other soup ingredients and simmer for 1 hour.

Ingredient for Red Sauce
2 Tablespoons Red Bean Curd
4 Tablespoons Pickle Garlic Water
1 Teaspoons Salt
1 Teaspoon Sugar
2 Tablespoons Vinegar

Preparation for Red Sauce
1. Mix all the ingredients together.
2. Blend the mixture until the red bean curd is broken up into the sauce.
Ingredients for Noodle & Meat Dish
100 gms Flat Noodle
50 gms Fish Sausage, Sliced
50 gms Fried Tofu
50 gms Fried Pork Meat Parcels
100 gms Soya Beansprouts
Chopped Coriander Leaves
Chopped Spring Onion

Preparation for Noodle Dish
1. For the noodles: Cook them in a separate pan of boiling water for 3 minutes, drain them and place them in a plate.
2. Add some of the sausage sliced, mince parcels, coriander leaves, tofu, onions, and beansprouts.
3. Pour over some soup and add spoonfuls of red sauce to flavour.
4. Give your guests optional garnishes of chilli, chopped peanuts, and vinegar, so they can adjust the flavour to their own liking.

Serve With
Dried Flake Chilli
Chopped Peanuts
Green Lettuce

Ref.Thank you for picture : jjbdkitchem,,
Soi. On-Nut 44

Monday, November 16, 2009

Day# 52...Return of the Leonids # 2





Ref.Thank you: My Friend at