Tuesday, June 21, 2011

Northern noodles with shrimp curry Sauce

Northern noodles with shrimp curry Sauce or Khao Soy : Khao Soi :ข้าวซอย " in Thai. I made Khao Soy for our lunch today. I used dried noodles. If you have egg noodle on hand would be great for this recipe. I try to use turmeric powder in the dish. This is very good Thai dish I want to recommend you to try it. If you see in the menu any Thai restaurant, you would try to order this. This is not frequently served in Western Thai restaurants. I am sure you would love to have it again. Khao Soy is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy but I didn't fry the noodles put on top of the dish but it still tastes good.

1) 20 medium shrimps
2) 1 Tbsp curry powder
3) 1 tsp turmeric powder
4) 3" length ginger
5) 3/4 Tbsp palm sugar
6) 4 Tbsp fish sauce
7) 2 cup coconut milk
8) 3 Tbsp red curry
9) 2 cups water
10) 4 Tbsp lime juice
11) 2 coils dried noodles.
12) 2 Tbsp canola oil

For the side dish:
sprigs cilantro
1 package sour mustard

1) Peel shrimp and pat to dry.
2) Red curry paste and coconut milk.
3) Wash all vegetables. Set aside.
4) Peel ginger skin and thinly slice.
5) Grind ginger in the mortar.

6) Add red curry into the mortar then crush until well blend.

7) In a pot, heat canola oil on medium heat.
8) When the oil is hot add crushed red curry and ginger.
9) Stir until fragrant.
10) Add shrimps. Stir for 2 minutes.
11) Add curry power and turmeric powder. Then continue to stir for a minute.
12) Add coconut milk into the pot.

13) Let the mixture simmer for 1 minute then add water into the pot.
14) Seasoning with thin soy sauce, lime juice and sugar. Stir well then remove from the heat.

15) Dried noodle. Here I used 2 coils. Good for 2 serving.
16) Bring water to boil in high heat. Add noodle to boil for 3-5 minutes or until the noodle is done.
17) Drain and set aside.
19) Bring water to boil the sour custard for 10 minutes. Drain, rinse in cold water, and thinly slice for the side dish.

20) Put the noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, cilantro leaves.
Put the cooked noodle.
Then pour the curry sauce on top of the noodle
Garnish with the side dishes such as chopped cilantro, sliced shallots and slice sour mustard.

Saturday, June 18, 2011

Thai rice noodle nests with mushrooms sauce

Thai rice noodles nest with mushrooms sauce or "Kanom Jeen Nam Yaah Ka Tee Hed:ขนมจีนน้ำยากะทิเห็ด" in Thai. I love to eat Kanom Jeen Nam Yaah so much. Normally, I made the sauce from the fish. This recipe I learn to make the sauce from mushrooms and the very special of this time. I made it from the scratch. It takes me for 5 hours to finish the dish. I am happy with the result and my husband loves it so much. This is very healthy dish and lot of Thai herbs in the paste. I would like to thank you, Khun Pakavadee Siriprasert for your inspiration recipe. It made me want to try to make it. Some step that I remember from my mother made it too. I like it very much. I can't wait to make it again.

1) 3/4 Lb. mushrooms
2) 6 stalks lemon grass
3) 10 roots of krachai
4) 3 roots of cumin
5) 2 galangal
6) 16 shallots
7) 15 cloves garlic
8) 8 kaffir lime leaves.
9) 24 dried pepper
10) 3 tsp shrimp paste
11) 8 Tbsp fish sauce
12) 1/2 Tbsp sugar
13) 1 and 1/2 cups coconut milk
14) 5 cup of water
15) bean sprout, pickled mustard, thinly slice green bean and cucumber
16) 5 rolls noodles.
17) 1 Tbsp canola oil

1) This is dried chili pepper.

2) Take the seeds out then bring to soak with water for 10-20 minutes or until soft.
4) Wash mushrooms then pat to dry.
5) Peel and wash all herbs.
6) Cut all herbs into small pieces.
7) In a big pot, pour 10 cups of water, bring to boil with all the herbs on medium heat.
8) When the water is bolling, bring soaked dried chili pepper into the pot.

9) Cut the mushrooms into small pieces.
10) Add into the pot. Let it boils for another 10 minutes or until all ingredients is done.
11) Add shrimp paste.
12) Stir a little bit and make sure shrimp paste dissolved.
13) Here I used Japanese Somen noodle.

14) Pour 4 cups water in a pot, bring to boil on high heat, add the noodles, and stir thoroughly. Boil for 5 minutes.

15) Pour out hot water and rinse in cold water. Grab a handful of cooked noodles, roll the noodles around your hand, and place it on a plate.

Preparation side ingredients:

16) Pickled mustard, pour 3 cups of water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, squeeze water out, and place them on a plate.

17) Slice all vegetables into small pieces. Set aside.

18) Blend cooked mushrooms and the herbs in the food processor.

19) Add canola oil into a pot on a medium heat.
20) When the oil is hot, add the Kanom Jeen Nam Yaah paste to stir fried until fragrant.

21) Add coconut milk.
22) Stir regularly to prevent sticking at a bottom.
23) Add 5 cups of the water.
24) Seasoning with fish sauce and sugar then remove from heat.
25) Here is the Kanom Jeen Nam Yaah that I made from the mushrooms. Look good.

26) Arrange the cooked noodle nests and all side ingredients such as sliced long green beans, and sliced pickled mustard, bean sprout and cucumber on a serving plate. 27 ) Serve hot with mushroom sauce.