Stir-Fried Broccoli with Shrimp

Stir-Fried Broccoli with Shrimp or "Phad Brocoli Sai Gung" in Thai. I made stir-fried shrimp with broccoli for our dinner. It's just simple and quick dish. I just stir-fried chopped garlic and shallot with canola oil with shrimp, seasoning with think soy sauce, oyster sauce, sugar, lime juice and Sriracha Chili Sauce. It made a good dinner again.

Ingredients:
1) 15 Shrimps
2) 0.6 Lb. Broccoli
3) 3 Shallots
4) 4 cloves garlic
5) 2 Tbsp thin soy sauce
6) 1 Sriracha Chili Sauce
7) 1 Oyster Sauce
8) 1/2 Lime juice
9) 1/2 Tbsp palm sugar
10) 2 Tbsp canola oil


Preparation:
1) Clean and peel shell shrimps.
2) Wash broccoli and cut broccoli into florets.
3) Peel shallot and garlic then minced garlic and thinly slice shallot.
4) This is my way to mix seasoning sauce before stir-fried. It is easier to put on the pan. In a small mixing bowl, add thin soy sauce, oyster sauce, palm sugar, lime juice and Sriracha Chili Sauce.
5) Mix well until all seasoning get together.
6) Heat oil in a pan on medium heat.
7) When the oil is hot, add minced garlic.
8) Add sliced shallot.
9) Stir well until fragrant.
10) Add shrimps.
11) Pour the seasoning sauce from the small mixing bowl.
12) Stir-fried until shrimps are cooked.
13) Add cut broccoli.

14) Stir for 1 minute or until broccoli is getting soft and make sure not over cook broccoli. Remove from the heat and enjoy!

Thai Steamed Haddock in Sour and Spicy Soup.

Thai Steamed Haddock in Sour and Spicy Soup or Pla Haddock Non Ple". Our redo kitchen looks real today. My put red cabinets in our kitchen. I am so tired of watching him work on the kitchen. Hopefully, we will able to use our kitchen by next week. I live in construction site long enough. While I help my husband around redo kitchen. I make sometime to learn to make new dish in my kitchen today. I have Haddock in the freezer and I want to try this dish for our dinner. I steamed Haddock and make sour and spicy soup pour over the fish with some vegetable and Thai herbs. It's really healthy dish. "Pla Haddock Non Ple" means Haddock sleeps in the cradle. This is very cute name of the dish. I try to make a dish look like Haddock is sleeping which has conformance to the name of the dish. This is very fun to learn to cook this dish. Once again my lovely husband liked the diner. Would you like to try to make it ? Let's try.

Ingredients:
1) 0.4 Lb. haddock
2) 1 cup cabbage
3) 2 Green onion
4) 1 Carrot
5) 1 tomato
6) 4 fresh chilies
7) 4 sprigs cilnatro
8) 2 " length galangal
9) 2 Lemongrass
10) 2 kaffir lime leaves
11) 1 cup water
12) 1 and 1/2 Tbsp tamarind concentrate
13) 1 and 1/2 Tbsp fish sauce
14) 1/2 Tbsp sugar
15) 3 shallots

Preparation:
1) Clean fish and sprinkle with salt.
2) Bring to steam for 20-25 minutes or until fish is cooked.

4) While the fish is steaming. Wash dirt from cilantro and cut into small pieces for garnish. Remove the chilies stem and take the seed out, thinly slice.
5) Cut the end of green onions and wash them and cut into 2 " length. Wash cabbage and cut into small bite.
6) Wash galangal, kaffir lime leaves, shallots and trim off the very end of the root of lemon grass and smash with pestle then cut into 1 " length. Slice galangal and shallots. Tear kaffir lime leaves in halves.

7) Wash carrot and tomato, cut them into a bite size.
8) Pour water to the pot and bring to boil on medium heat.

9) Add galangal, lemongrass, kaffir lime leaves into the pot.
10 Let them boil about 3- 5 minutes then add sliced shallots.
11) Add cut carrot.
12) Add cut cabbage.
13) Add cut tomato.
14) Add cut green onion.
15) Add sliced fresh chilies. Stir well and seasoning with tamarind concentrate, fish sauce and sugar.
16) Remove from the heat.
17) After the fish is cooked.
18) Place into the serving platter.
19) Pour the sour and spicy soup over the steamed fish.
20) Before serve, garnish the fish with cilantro and fresh chilies. Enjoy!

Tom Yum Kung Num Kon

Tom Yum Kung Num Kon. I made Tom Yum Kung Num Kon for our dinner. Num Kon refers to the think of Tom Yum Kung which has evaporated milk add with the main ingredients of Tom Yum Kung. This is not common to put milk in Thai cooking but Thai like try something difference. I know only 2 kinds of Tom Tum Soup,they are clear soup and another one is thick soup. Here I am going to try to make Tom Yum Kung Num Kon to try for my dinner. Let's see how it tastes like ? I am sure you will like it.

Ingredients:
1) 15 shrimps
2) 1 cup of evaporated milk
3) 2 cup of water
4) 3 stalks fresh lemon grass
5) 4 " length of galangal
6) 4 kaffir lime leaves
7) 4 fresh chilies pepper
8) 3 sprigs fresh cilantro
9) 3 and 1/2 Tbsp lime juices
10) 9 mushrooms
11) 2 and 1/2 Tbsp fish sauce or lite soy sauce.
12) 1/8 tsp salt
13) 2 shallots
14) 2 Tbsp Chilli Paste in soy bean oil ( Numprik pao)

Preparation:
1) Clean shrimps and peel shell.
2) Wash dirt from the mushrooms and slice into 4 pieces.
3) Wash galangal, kaffir lime leaves, shallots and trim off the very end of the root of lemon grass and smash with pestle then cut into 1 " length. Slice galangal and shallots. Tear kaffir lime leaves in halves.
4) Remove fresh chilies stems and wash dirt then thinly slice, wash cilantro and chop it.
5) Here is evaporated milk. I used Wegmans brand, you can find in any supermarket.
6) Add Chilli Paste in soy bean oil ( Numprik pao) to mix with the milk.
7) Stir well until Chilli Paste in soy bean oil ( Numprik pao) dissolve in the milk and set aside.
8) Bring to boil on medium-high heat.
9) Add salt, cut lemon grass, sliced galangal and kaffir lime leaves.
10) let them boil about 3- 5 minutes then add sliced shallots.
11) Add sliced mushrooms for one minute.
12) Add shrimps into the pot and let them cook for another 2 minutes.
13) Turn off the heat and seasoning with fish sauce, lime juice.
14) Pour the mixture to the pot after you turn off the heat and stir well until get mix.
15) Add sliced fresh chilies and chopped cilantro and stir thoroughly.
16) Put "Tom Yam Gung Num Kon " in a bowl and enjoy it!