Wednesday, February 29, 2012

Vegetarian Thai spicy mushroom salad with toasted rice

 Vegetarian Thai spicy mushroom salad with toasted rice  or Larb Hed Jay; ลาบเห็ดเจ. This is another recipe for the vegetarian to try Thai recipe. It is healthy for you.

1) 0.59 Lb Shiitake mushroom
2) 4 sprigs cilantro
3) 3 green onions
4) 6 Phak Chi Farang (ผักชีฝรั่ง) or  Sawtooth coriander, stink weed or long leaf cilantro.
5) 4-6 Shallot
6) 1 and 1/2 Tbsp lime juice
7) 1/4 tsp sugar
8)  1 and 1/2 Tbsp thin soy sauce
9) 1 Tbsp ground dried chili pepper
10) 1 Tbsp toasted rice powder

1) Cut the hard part off from mushroom then wash dirt.

 2) Wash all vegetables.
 3) Cut mushroom into small bite.
 4) Chop cilantro, Phak Chi Farang and green onions. Slice shallots
 5) I make vegetarian dish, here I used thin soy sauce.
 6) Pour 2/3 cup of water to boil on high heat to cook mushroom.
 7) When the water is boiling, put add cut mushroom to cook for a minute.

 8) In a mixing salad bowl, place a cooked mushroom.
 9) Add toasted rice powder.
 10) Add ground dried chili pepper, thin soy sauce and lime juice
 11) Stir well until all ingredients get together.

 12) Add chopped vegetables.
 13) Then toss thoroughly.
 14) Spoon the vegetarian Thai spicy mushroom salad with toasted rice  onto a serving plate, sprinkle with mint leaves then serve immediately with fresh vegetables . Enjoy

Friday, February 24, 2012

Fried rice with baby bok choy

 Fried rice with baby bok choy or  Khow Phad Sai  Baby Bok Choy ; ข้าวผัดใส่ต้นบ๊อกซอย in Thai. 

1) 2 cups cooked rice
2) 3 eggs
3) 1 Tbsp fish sauce
4) 1 tsp sugar
5) 2 Tbsp vegetarian mushroom oyster sauce
6) 2 Tbsp canola oil
7) 21 baby bok choy
8) 3 cloves of minced garlic
9) 1 sprig cilantro and 1 green onion for garnish
1) There are the ingredients you will need.
 2) Wash baby bok choy, green onion and cilantro. Cut green onion and cilantro into small pieces. Pee; garlic then wash dirt, then mince it.
 3) Heat canola oil in a pan on medium to high heat.
 4) When the oil is hot, add minced garlic into the pan. Stir fry until fragrant.
 5) Add cooked rice. Stir fried for 30 seconds.
 6) Then season with vegetarian mushroom oyster sauce, fish sauce , and sugar.
 7) Make room for eggs in the middle then scramble with spatula.
 8) Spread eggs in a thin layer until the egg is cooked.
 9) when the eggs are cooked. Stir well until the egg and rice get together.
 10) Add baby bok choy.
 11) Keep stir well until baby bok choy is getting soft. Turn off the heat.
12) Place on a serving plate. Enjoy :-) 

Wednesday, February 22, 2012

Thai Mung Bean Noodle Spicy Salad

Thai Mung Bean Noodle Spicy Salad or Yum Wun Sen ; ยำวุ้นเส้น in Thai. This is another spicy salad dish that I love to eat. It is refreshing salad includes shrimps. I made Yum Wun sen last time with kinds of difference way and ingredients. Please click to see but  I like this recipe the most.

Ingredients:1) 1 coil mung bean noodle
2) 20 shrimps
3) 1/2 head of white onion
4)  1 tsp sugar
5) 2 Tbsp lime juice
6) 2 Tbsp fish sauce
7) 2 Tbsp water of pickle garlic
8) 1 tomato
9) 8 Thai fresh chilies
10)  1 lime
11)  1 cup of Chinese celery

1) There are all ingredients that you will need. Bring mung bean noodle to soak water for 10 minutes. Drain and cut in half. Peel shrimp. Clean and cut Chinese celery into 1 " length, peel onion and thinly sliced. Clean and cut tomato into small pieces. Remove stems from chilies. Cut chilies into very small pieces.
2)  Pour 4 cups water in a pot, bring to boil on high heat. In the mean time grind half of shrimps.
3) In a mixing bowl, add sugar, lime juice, water of pickle garlic, fish sauce and cut Thai hot chilies. Stir well until sugar dissolve and and taste for your own flavors.
4) When the water is billing, cook shrimps in the pot, then place into a mixing bowl. Stir well.
5) Boil water again, scald mung bean noodles until clear  then place into a mixing bowl.
6)  Then stir thoroughly until noodles get into the hot sauce.
7) Add all vegetables into a mixing bowl.
8) Toss again.

9) Spoon the Yum Wun Sen on a plate, and serve immediately.
Enjoy spicy  salad.

Tuesday, February 21, 2012

Thai style fish rice porridge or Joke Pla

Thai style crab rice porridge or Joke Pla; โจ๊กปลา in Thai. 

This recipe for two bowls of Joke Poo
Ingredients for the rice:
1) 2 cups cooked jasmine rice.
2) 4 cups water
3) 1/8 tsp salt
4) 2 Tbsp thin soy sauce

Ingredients for the soup :
1) 2 " length ginger
2) 5 cups ginger juice
3) 1/4 tsp salt
4) 0.59 Lb of haddock  fish
5) 1/8 white pepper

Ingredients for the garnish :
1) ground white pepper powder
2) thin soy sauce
3) finely slivered fresh ginger
4) finely sliced green onions
5) fried garlic

1) Boil cooked jasmine rice with water. Keep stirring constantly until the rice is very soft and breaks apart. I used whisk to broke apart of the rice for save sometime or you can use food processor.
2) When the rice breaks a part, set a side. Wash dirt from green onions.
3) Prepare the broth using a fresh ginger. Peel ginger and cut into small pieces.  Bring into a a blender. 
4) Strained to get 1/2 cup ginger juice, pour 5 cups water to boil, add salt and ground white pepper. When the soup is boiling for two minutes.
5) Wash haddock fish, cut into a small bite.
6) When the soup is boiling for two to three minutes. Bring the fisht to boil until cooked.
7) When the fish is cooked, take it out from the pot gently.
8) Turn off the heat and save the soup for next steps.  In another small pot, scoop cooked rice on medium to high  heat.
9) Pour 1 and 1/2 cups of broth into a pot,  
 10) Keep stirring constantly and season with salt and thin soy sauce.
11) Let it boil another two minutes, place the hot Joke into a bowl.
12) Here is the ingredients for garnish.
13) Top the rice porridge with cooked fish, fried garlic, sliced green onions, slivered fresh ginger and sprinkle with Thai pepper powder. Enjoy it. :-)