Tuesday, November 27, 2012

Stir-fried Spicy Calamari

 Stir-fried Spicy Calamari ; Phad Cha Pla Muek ผัดฉ่าปลาหมึก

1) 1 Lb. calamari
2) 4 cloves garlics
3) 5 fresh chilies pepper
4) 1/4 cup sliced Kra Chai Root or Rhizome
5) 3 stems  young green pepper corn
6) 1 cup Thai basil

7) 3 cayenne pepper
8) 1 Tbsp canola
9) 1 tsp sugar
10) 2 Tbsp thin soy sauce or fish sauce

11) 1 Tbsp Namprik Pao or Chili paste in soy bean oil
12) 1 Tbsp oyster sauce
13)  4 kaffir lime leaves

1) Wash calamari then pat dry.

 2) I find the green pepper in the jar. You can find in the Asian market.
 3) Peel garlic, remove the chili stems, wash Kra Chai Root or Rhizome  and kaffir lime leaves.
 4) Mince garlic and Thai chili, shredded Kra Chai and separate the leaves from the stems and tear in half.
 5) Wash sweet basil and pick sweet basil leaves from stem. Take 3-4 stems the young green pepper corn from the jar.
 6) Heat canola oil on on medium heat .
 7) When oil is hot, add minced garlic and chili, fry until fragrant.
 8) Add calamari. Stir well until calamari is cooked
 9) Add Namprik Pao or Chili paste in soy bean oil.
 10) Season with oyster sauce, thin soy sauce (or fish sauce), and sugar, stir thoroughly, then add shredded krachai, kaffir lime leaves and young pepper corn

 11) Add sweet basil leaves and cut cayenne pepper, stir well and remove from heat.

 12) Place the stir-fried spicy calamari on a plate, and serve immediately.

Sunday, November 25, 2012

Deep-fried Spring Roll

 Deep-fried Spring Roll (Po Pia Tod)ปอเปี๊ยทอด

1) 15 grind shrimp
 2) 1  cup shredded carrot
 3) 1 cup bean sprouts.
4)  5 green onion
5)  2 cloves minced garlic
6)  2 Tbsp thin soy sauce

7) 1/2 Tbsp sugar
8) 1/8 tsp salt
9)  1/2  tsp ground white pepper.
10)  2 Tbsp rice flour or tapioca for make a glue
 11) 1/2 Tbsp canola oil
 12) 1 small package mung bean noodles

13) 1 package for wrapping.
1 cup canola oil or vegetable oil for deep frying


1) Soak mung bean noodles until soft, then cut mung bean noodles into short lengths about 2". 
 2) Clean and peel shell of shrimp then grind the shrimp.

 3) Peel garlic and carrot skin, wash garlic, carrot, green onion and mung bean sprouts, then mince garlic and shred carrot. Cut green onion into small pieces.

 4) I used frozen package of spring roll package 6”x6” 50 sheets. It takes 15-30 minute to let it thawed.
 5) Heat oil in a pan on medium heat.
 6) When oil is hot , add minced garlic and fry until fragrant.
 7) Add ground shrimps into the pan. Stir-fried until shrimp is cooked.

 8) Season with thin soy sauce, salt, white pepper and sugar. Stir fry all ingredients together, then add mung bean noodles, cut green onions, shredded carrot and bean sprouts, mix thoroughly, and let filling cool before filling spring rolls.

 9) Place one spring roll wrapper on a plate, position wrapper like a diamond with one point facing you.

 10) Place about 2 Tbsp of filling in a log shape across the bottom about 1" from the lowest corner.
 11) Fold the bottom corner up over the filling and tuck it behind the filling.
 12) Then fold the right side to the center.
 13) And fold the left side to the center.
 14) Roll the packet and press down firmly to seal, forming an envelope.

15) Make a glue from rice flour mix with water then put on the microwave for 30 seconds.
 16) Finish rolling up, sealing the top corner with the glue.
 17) Now you got some of  Thai spring roll. Set it on a plate
 18) It's now ready to deep fly.
 19) Pour the oil in a wok, or other high sided pan. Heat the oil over medium-high heat then fry the spring rolls.

20) Use a slotted spoon to gently stir the spring rolls while they are cooking. Turn each roll over once the underside is golden brown. Continue to fry each spring roll until both sides are golden.

21)  Drain the spring rolls on paper towels.

22) Serve the spring rolls immediately with a sweet chili sauce for dipping.