Thursday, September 27, 2012

Stir fried Calamari with Chilli Paste in Soybean oil

 Stir fried Calamari with Chilli Paste in Soybean oil; Phad Pla Mug Numprik Pao; ผัดปลาหมึกน้ำพริกเผา.
1) 1 Lb calamari
2) 4 cloves garlic
3) 7 fresh chillies
4) 1 white onion
5)  8 sprigs green onion.
6) 1/2 Tbsp sugar
7) 1 Tbsp fish sauce
8) 2 Tbsp Chilli Paste in Soybean oil or Numprik Pao.
9) 1 Tbsp Oyster Sauce
10) 1 Tbsp canola oil

1) This is frozen calamari. It is fully cleaned trimmed and ready to be cooked. You can thaw overnight in bag in the refrigerator, or place the package under cold water for 10-15 minutes until thawed.
 2) When the calamari thawed, wash it very well and drained.
 3) Chilli Paste in Soybean oil or Numprik Pao.
 4) Peel garlic and onion, remove chillies stems, and cut green onion roots, wash dirt, and pat dry. 
5) Mince garlic, cut onion into thin slices.
6)  Cut green onion into 1" length.
 7) And cut chillies into 4 pieces.
 8) Heat canola oil in a pan on medium to high heat.
 9) When the oil is hot,  minced garlic.
 10)  And add the chilli then stir for a few second until fragrant.
11)   Add calamari. Sirt-fry until the calamari is getting cook.
12) Add cut onion.
13) Add chilli Paste in soybean oil or numprik pao.
13) Add oyster sauce, fish sauce and sugar then mix all ingredients thoroughly.
14) Add cut green onion. stir well for a minutes, then remove from heat.

15) Place the spicy stir fried calamari with chilli paste in soybean oil on a plate and serve with cooked rice. Enjoy.

Tuesday, September 25, 2012

Panang Curry Shrimp

 Panang Curry Shrimp : Panang Gung;  แพนงกุ้ง.

1) 15 Shrimp
2) 1 cup coconut milk or 250 ml.
3) 1/2 Tbsp palm sugar
4) 1  Tbsp fish sauce
5) 1/4 cup ground peanut
6) 3 kaffir lime leaves
7) 3 Thai chillies
8) 2 Tbsp Panang curry Paste.

9) 1 Tbsp canola oil

1) Peel shrimp.

 2) Panang Curry Paste. Maesri brand.
 3) Coconut milk and palm sugar.
 4) My kaffir lime leaves tree.
 5) Remove chillies stems, wash dirt, pat dry.
 6) Separate the kaffir lime leaves from the stems. Stack 3 to 4 leaves on top of each other, then tightly roll then ,slice the rolled leaves finely, from end to end, with a very sharp knife. Cut the Thai  chillies  in half and take the seed out then thinly slice.
 7) In a mortar. Coarsely pound peanuts.
 8) Top of coconut milk. I take it out about 2 Tbsp for garnish the dish.
 9) In a pot, heat canola oil in medium heat. When the oil is hot, add panang curry paste.
 10) Stir until fragrant.
 11) Add coconut milk.
 12) Stir until a film of red oil surfaces.
 13) Add ground peanuts.
 14) Add shrimp.
 15) Add shrimps continue cooking for 2-3 minutes until the shrimp is cooked through.
 16) Add palm sugar and fish sauce. Turn off the heat
 17) Place into a serving dish.
 18) Garnish with sweet thick coconut milk, sliced kaffir lime leave and sliced hot Thai chilies. Enjoy !

Wednesday, September 19, 2012

Stir-fried the shredded stalks morning glory

 Stir-fried the shredded  stalks morning glory ; " Phad Phak Bung Krob" ; ผัดผักบุ้งฝอยกรอบ, ผัดผักบุ้งกรีดกราย หรือผัดผักบุ้งไฮโซ

1) 1/2 Lb  morning glory or 30 stalks of morning glory.
2) 4 cloves garlic
3) 5 fresh chilies
4) 1/8 tsp salt
5) 1 Tbsp soy bean paste
6) 1 Tbsp thin soy sauce
7) 1/2 Tbsp sugar
8) 1 Tbsp oyster sauce
9) 2 Tbsp canola oil

Discard yellow or withered leaves of morning glory, wash dirt, and pat dry.
2) Adding ice to the water keeps it crisp, and adding salt keeps it from turning black.
3) Shred the stalks into fine strips.
4) Place the sshredded the stalks in to the water bowl.
5) Peel garlic , remove chilies stem.
6) Coarsely pound in a mortar.
7) Drained before bringing to stir fried.

8) Add soy bean paste, thin soy sauce, sugar into the plate of morning glory.
9) Heat oil in a pan on medium heat.
10) When the oil is hot, add garlic and chillies, fry until fragrant.

11) Add morning glory that we put soy bean paste, thin soy sauce and sugar.
12) Stir quickly until morning glory is soft.
13) Remove from the heat and enjoy your Stir-fried the shredded  stalks morning glory.