Thai Wide Noodle in thick sauce with Shrimp

Thai Wide Noodle in thick sauce with Shrimp "Kuaytiao Rad Na Gung" This is my first recipe in two months that I had been gone to the outdoor festival with my husband and we are just back from a trip to Southeast Asia. We had a wonderful time with the place that we have never been to and nice time to visit my family and friends. We went to the Angkor Wat in Cambodia and Vientiane is the capital city of Laos and we stayed in the very nice hotel and we had tried so many kinds of Southeast Asia food. Every dishes we had from this trip was so amazing. I will go back to look at my photos and think about the food I had on last trip and I will try to make all of it with my own version. I had Rad Na Gung some restaurant in Bangkok. I want to try to make this recipe in my kitchen. Let's try my Rad Na Gung.

Ingredients for thick sauce:
1) 25 medium shrimps
2) 10 baby corns
3) 2 carrots
4) 4 stalks Chinese broccoli
5) 2 Tbsp oyster sauce
6) 2 Tbsp lite soy sauce
7) 1/2 Tbsp sugar
8) 1 tsp lime juice
9) 1 Tbsp canola oil
10) 2/3 cup of water
11) 1 Tbsp tapioca flour and 1/3 cup of water
12) 1 and 1/2 Tbsp. soy bean paste
13) 3 cloves garlic
14) 1 tsp dried pepper

Ingredients for the noodles:
1) 1 package wide noodle
2) 1 Tbsp canola oil
3) 1 Tbsp dark soy sauce

Preparation:
1) Add 1 Tbsp tapioca flour and 1/3 cup of water in a small bowl and set aside.
2) Peel the shell shrimps and clean it well then set aside.
3) There are my favorite vegetables that I like to have on my Rad Na Gung, carrots, baby corn and Chinese broccoli.
4) Wash Chinese broccoli, discard yellow or hard leaves and peel stems' skin. Cut leaves into 2" lengths, and slice peeled stems.

5) Peel garlic, wash dirt, and mince.
7) Place wide rice noodle on a plate, heat in microwave about 2 minutes, and separate clumped noodles into single strips or sometime I can get fresh wide noodle from the market that it is still soft and I don't need to heat in the microwave. I can separate clumped noodles.

8) Heat oil in pan with medium heat.
9) When pan get hot and put separated wide rice noodles into the pan .
10) Add dark soy sauce.
11) Stir fry until dark soy sauce cover all noodles and set cooked noodles aside.
12) Heat oil about 1 Tbsp in a pan on medium heat when pan get hot put minced garlic into a pan until fragrant.

13) Add shrimps.
14) Then season with lite soy sauce , soy bean paste, sugar and oyster sauce.
15) Stir fry all ingredients until the shrimp is cooked.
16) Add 2/3 cup of water into the pan and all of vegetables.
17) Add tapioca flour water into the pan and stir quickly until sauce is getting thicker.
18) Add lime juice, sugar and dried pepper then then taste as you like.
19) You have the gravy sauce and cooked noodle.
20) Put cooked wide rice noodles on plate.
21) Then top with the sauce, sprinkle some ground pepper, and serve hot. Enjoy :-)

Jackfruit stuffed with sweet black sticky rice

Jackfruit stuffed with sweet black sticky rice or "Khao Neow Dum Khanun; ข้าวเหนียวขนุน". This is something that I have never had it in Thailand but I want to make this recipe to try in my house. My photo can describe the taste of the dish. There is not much else to say more about this dessert that the colors and the flavors work excellent. This recipe is pictured above,you can see some sprinkle of roasted sesame seeds and garnish with mint. I can't have it enough.Yum!

Ingredients:
1) 1/8 cup Black sticky rice
2) 1 Cups white sticky rice
3) 1/4 tsp salt
4) 1 cup coconut milk
5) 1/4 cup sugar (If you like too sweet you can add some more sugar)
6) 2 pandanus leaves
7) 1 tsp roasted sesame seeds (Optional)
8) 1 sprig mint (Optional)
9) 2 Lb. Jackfruit

Preparation:
1) Prepare 1/8 cup black sticky rice and 1 cup white sticky rice. There is many brands of black rice but the best you find product of Thailand. Then Soak the sticky rice in the water for overnight.
2) Drain and bring to steam for 20-30 minutes or until sticky rice is cooked..
3) Place 2 pandanus leaves on top and the bottom. ( See photos )


5) If the sticky rice is cooked you can see the grains look clear.
6) This is fresh jackfruit that I got from Asian store. This is 2 Lb.
7) Here is photos I show you how to open the jackfruit. It has seed inside that we have to cut and open to take the seeds out. If you remember my Thai recipe dessert called Kha num Med Kha nun . It look like seed of jackfruit. http://amporn-oleski.blogspot.com/2010/04/thai-jackfruit-seed-dessert.html

8) While we’re waiting for the rice to be cooked, prepare coconut milk, sugar and salt to mix with it. Bring the mixture to boil on medium to low heat. Stir frequently until sugar dissolve. When the mixture is boiled, turn the heat in low.
9) After the rice is cooked. Put the steamed rice into the pot and stir quickly until the coconut get in the rice.
10) Let the sticky rice and the mixture thoroughly mix thoroughly for few minutes.
11) Things you will need for the next steps.
12) Stuff each piece of jackfruit with sticky rice.

13) Sprinkle roasted sesame seeds and garnish with mint or you can just eat plain.

Mung Bean Noodle Soup

Mung Bean Noodle Soup or "Tom Jeud Wun-sen Pla Sup ;ต้มจืดวุ้นเส้นplaสับ". This is very simply Thai soup that we love to have for breakfast. In the ingredients below, you can see mung beans noodles, fish balls, chopped green onions and cilantro and sprinkle with pepper powder and fried garlic. That could be great breakfast for your family. I hope you enjoy it.

Ingredients:
1) 2 fillets Tilapia.
2) 9 dried shitake mushrooms
3) 1 green onion
4) 1 cup bean sprout ( Optional)
5) 5 sprigs cilantro
6) 1 tsp pepper powder
7) 1 tsp fried garlic
8) 1 Tbsp thin soy sauce for ground the fish.
9) 1 coil mung bean noodle.

Ingredients for the soup:
1) 5 cups water
2) 1 tsp salt
3) 5 cilantro roots
4) 2 Tbsp fish sauce or thin soy sauce

Preparation:
Fried garlic. I got from Asian store or you can make it from your kitchen. Here I show you how to make fried garlic. http://amporn-oleski.blogspot.com/2010/05/thai-rice-soup-with-shrimp.html
1) Soak dried shitake mushrooms in 2 cups water for 30 minutes or until soft.

2) Soak mung bean noodle in water for 3-5 minutes. 3) Grind tilapia and set aside.
4) Wash cilantro, green onion and bean sprout. When mushrooms are soft, press out all water and cut stems.
5) Chop cilantro, green onion and slice mushrooms into 1 " length and slice into very small pieces to mix with ground fish.
6) In a small bowl, add ground fish, 1 Tbsp thin soy sauce, shitake , 1/2 tsp pepper powder and chopped cilantro and green onion.
7) Mix all ingredients together.
8) Then form into lumps.
9) Heat the water in a pot with salt and cilantro roots.
10) When the water boils, out in the fish already prepared.

11) When the soup returns to a boil, add the mushrooms,
12) After that add mung bean noodle and season to taste with fish sauce, turn off the heat.
13) If you have this dish at Thailand you will not see bean sprout in the dish. I like to have it with my soup.

14) Sprinkle the fried garlic, pepper powder and chopped cilantro.