Day# 58...Mi Kathi

Ingredient

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

Day# 56...Rat Na Thale

Ingredients
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

Preparation
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

Day# 54...Fried noodle Thai Korat style

Korat-style Stir Fried Noodles, "Pad Korat"

Ingredients

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

Method

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, Bloggang.com