Thai minced Pork Laab

THAI LAAB PORK OR CHICKEN

This is kind of Thai lettuce wrap

1 lb of ground pork or ground chicken
1 pg of Thai Laab seasoning powder
2 T of fish sauce
1 to 2 T of lime juice
1 T of crush chili or less up to you
1 t of sugar
2 shallots sliced thin
Half of red bell pepper slice thin
3 kaffir lime leaves sliced very thin
1/2 cup of water

Garnish with
1/4 cup of chopped cilantro
1/4 cup of chopped mints
Any kind of lettuce to wrap the meat mixture


In fry pan or pot mix ground pork with ½ cup of water break the meat to small pieces and bring to a boil to cook the pork. (The water makes the meat softer). When the meat is done drain the water out.
Put the meat back on low heat and add Lab seasoning powder, shallots, kaffir lime leaves, fish sauce, lime juice, chili, bell pepper, and sugar
Stir the mixture for 2 minutes till the shallots are soft. Turn the heat off
Let the meat mixture cool down a bit before adding cilantro, and mints
Spoon the mixture into lettuce leaf and serve as lettuce wrap with peanut sauce drizzle over it
Thai serve their Lab with sticky rice and fresh crunchy vegetables, but for me it is just as easy to put in lettuce wrap style.

Coconut Rice with Mango

COCONUT GLUTINOUS RICE WITH MANGO
This is Thai, Cambodian, Vietnamese desert

2 cups of glutinous rice
1 can of coconut milk divide in half (save half for the coconut sauce)
2 T of sugar
Pinch of salt

In a medium bowl soak 2 cup of glutinous rice (Thai sticky rice) in water for 30 minutes
After 30 minutes wash the rice few times drain the water out
In a microwave safe bowl put the rice in and add 2 ¼ cup of water
Cover with the lid microwave for 14 minutes till the rice is done.
When the rice is done, mix with 1/2 can of coconut milk,
Dash of salt and 2 T of sugar, mix it well and let it cool before serving

To make the coconut sauce
In a sauce pan put 1/2 can of coconut milk
1/4 cup of sugar
1 t of cornstarch
Pinch of salt
Mix it well and heat the sauce on low heat till it is hot and bubble turn the heat off.
The sauce will be thicker when it cools down.

Serve the Glutinous rice with ripe mango
Put the rice on a serving plate
Put the sliced ripe mango all around the rice (you can do it whatever way you like)
Spoon coconut sauce over rice
Now sprinkle with roasted coconut flake and sesame seeds
Enjoy!

Easy Stir Fry Noodles

Easy Stir Fry noodle

8 oz of dried rice noodle, soak in water for 20 minutes, drain.
Boil water in a big pot, when the water is boiling add the noodle cook for 1 minute take it out and rinse under cold running water sake the water off and set aside.
Make sure don’t overcook, one minute is long enough because you will stir fry the noodle.
NOTE. The rice noodle will stick together when it is cold, if that happen all you have to do is rinse under cold water again and sake the water off before stir fry.

Stir fry sauce
3 T of seasoning soy sauce
3 T of fish sauce
2 T of brown sugar or palm sugar
1 T of tamarind concentrate
1 T of dark soy sauce (the dragon fly brand)
Mix all the ingredients in a bowl and set aside.

2 eggs scrambled and set aside.
1 cup of slice meat or chicken
2 cups of bean sprout
2 green onions cut to ½ inch
3 cloves of mince garlic
Garnish with lime wedge and crush peanut

Heat 3 T of vegetable or olive oil in a medium wok till hot
Add minced garlic stir fry till brown
Add meat or chicken cook till done, but not well done
Add the noodle stir fry quickly so it won’t stick to the fry pan till the noodle is hot
Now add the sauce mix well with the noodle
Add eggs to the mixture and stir well to combine
Add green onions to the noodle.
Turn the heat off
Add bean sprouts mix them well
Serve hot with squeeze of lime, crush peanut and Thai chili sauce.

Stir Fry Lemon Grass Chicken

STIR FRY LEMONGRASS CHICKEN
Char Kroeung

In a mortar and pestle put the following ingredients (if you don’t have mortar and pestle use a blender)
1 stalk of lemongrass cut to small pieces
3 kaffir lime leaves cut to thin strip
3 cloves of garlic
2 pieces of galangal
1/4 t of turmeric.
Pound or blend all the ingredients till smooth set aside. This is Thai Kroeung a mixture of lemongrass, lime leaves, galangal, and garlic or any kind of spices; it is use for many dishes throughout Thailand, Cambodia, and Vietnam.

2 lbs of chicken thigh is best for this recipe, but you can use chicken breast.
1/2 red bell pepper slice
1/2 onion slice
1 Jalapeno slice (if you don’t like hot take the seeds out) Thai will put 5 to 6 chilies or more.
1 cup of holy basil leaves (sell at the Asian market) optional.
1 T of chopped garlic for stir fry

Stir fry sauce
In a bowl put Kroeung from the top then add
2 T of oyster sauce
2 T of fish sauce
2 T of seasoning soy sauce (sell at the Asian market)
1 t of sugar
3 T of water
Mix it well together set aside.

Heat 3 T of vegetable oil on medium heat till hot
Add garlic stir fry till brown
Add chicken stir fry till almost done
Now add the sauce stir fry with the chicken till well combines
When the chicken is done
Add the bell pepper, onion, and jalapeno mix them well with the chicken for 1 minute
Add Holy Basil leaves mix well
Turn the heat off.
Serve hot with steam rice.

Easy egg fried rice

This is a fast and easy dish! It works best with cold, leftover rice.



Easy Egg Fried Rice

4 cups of cooked cold rice, leftover rice is the best
3 eggs (scramble the eggs ahead of time and set aside.)
3 cloves of minced garlic
1 cup of mix frozen vegetables like corn, pea, carrot.
2 green onions chop or cilantro.
3 T of vegetables or olive oil for stir fry

Stir fry sauce
3 to 4 T of seasoning soy sauce (if you can use this soy sauce it tastes better)
1 T of sesame oil.
1 T of sugar
In a bowl mix the stir fry ingredients together and set aside.

In a hot wok on medium heat add 3 T of vegetables oil till hot
Add garlic stir fry till brown
Add frozen vegetables stir fry till hot
Now add the rice, and mix well with vegetables
When the rice is hot, add stir fry sauce, and mix quickly so the rice won’t stick in bottom of the fry pan
Now add green onions and scrambled eggs, mix well, then turn the heat off.
Serve hot or warm with soy sauce if needed and black or white pepper.

Enjoy!

Green Papaya Salad (Som Tam or Khmer Boklahong)

This is Cambodian Thai style salad. You have to use green papaya for this salad. The flavor is spicy, sour, and salty. Serve with yard beans, cabbage leaves, and saw leaves.


Green Papaya Salad

4 cups of shredded green Papaya
1 sliced tomato length wise
1 T of lime juice
4 yard beans, cut to 1 inch long
3 cloves of garlic
2 Thai chilies pepper (this is hot but it won’t taste good without it.)
1 T of fish sauce
2 T of Som Tam powder
2 T of crush peanut for garnish (optional)

In a Mortar and Pestle pound the garlic, yard bean, and chilies till it is flat and split apart
Add papaya pound with one hand and use spoon to stir it with your left hand to mix it well together
Add fish sauce, som tam powder; mix it again with spoon till all well mix
Add sliced tomato pound it well together
Now the salad should has some juice in it.
Put it on serving plate garnish with peanut and serve with sticky rice wrap in lettuce or cabbage leaf

Next Class February 26, 2011

My next class will be February 26th at 10am.

Let me know if you are interested in coming.

Here's what I have planned..

Bangkok Noodles with Peanut Sauce

Thai Country Fried Pork with Peanut Sauce