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dirtydog

1/2 lb. dried rice noodles, 1/8" wide
Warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. & 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. & 2 tbsp. white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili
3/4 c. ground roasted peanuts (peanuts finely chopped)
Lime wedges

Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.

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dirtydog

Having fun making Tom Yam Krung a very lovely Prawn Spicy Thai soup.

dirtydog

dirtydog

Ben O'Donoghue demonstrates how to make the hot and fragrant Thai curry. Serve with steamed rice and Singha beer.

approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream

Green Curry Paste:

3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric

Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle. Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.

dirtydog

1/2 lb. boneless chicken breast, sliced thin
2 tbsp. fresh ginger, sliced thin
1/2 c. green onions in 3 inch slices
1/4 c. onions, sliced thin
1 tsp. crushed garlic
2 tbsp. soy sauce (the thick, Chinese or Thai kind is preferred but Kikkoman brand will suffice)
1 tbsp. Tiparos brand fish sauce
1 tsp. sugar
4 tbsp. oil

Over medium heat, brown garlic in oil. Add chicken and cook for 2-3 minutes. Add ginger, fish sauce, soy sauce, and sugar. Once chicken is cooked, add both types of onions and turn off the heat. Serve with rice.

dirtydog

Ingredients

2 Green onion stalks FILLING2 Eggs 2 c Cooked ham; thinly sliced 1/2 ts Salt 1 lb Bean sprouts

Instructions for Stuffed Rice Noodle Rolls

*Recipe is included in this collection. TO MAKE FILLING: Blanch bean sprouts in 4 cups boiling water for 15 seconds. Rinse under cold water and drain well. Shred green onions and cut into 1 inch strips. Beat eggs and salt thoroughly. Thinly coat bottom of small skillet with egg mixture (approximately 2 tbsp.). Cook over medium heat until set. Turn out on plate and continue making the egg crepes until all the beaten egg mixture is used. Cut crepes into thin strips. Divide ingredients into 12 portions.

ASSEMBLING:

Referring to the basic rice noodle recipe, as each pan of the cooked fun is cooled, carefully remove from pan by rolling the fun jelly roll style. Unroll cooked fun on a plate or any flat surface, spread lower half of fun with one portion each of the ham, bean sprouts, green onions and egg strips. Roll up jellyroll style and cut into 1 inch sections. DO AHEAD NOTES: Guen Fun is perfect for entertaining. They can be made 1 day ahead and should be served at room temperature. Drizzle a little light - soy sauce and sesame oil on top for added flavor. You may store them overnight at room temperature (on a cool day) or refrigerate. Source: "Dim Sum" by Rhoda Fong Yee.

dirtydog

dirtydog

He walks you through marinating the chicken with Salt, White Pepper, Lime, Chile,Fresh Garlic, Sweet Soi Sauce & Honey and a quick Cucumber Pickled Ginger Salad.

dirtydog

INGREDIENTS:

• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 12 oz. pkg. frozen broccoli and red peppers combination
• 1/4 cup water
• 2 tsp. grated fresh ginger root
• 1 lb. frozen raw shrimp, thawed
• 1 Tbsp. cornstarch
• 2 Tbsp. soy sauce

PREPARATION:

In heavy skillet, heat olive oil over medium heat. Add garlic and frozen vegetables and stir fry for 2-3 minutes. Add water along with ginger root and thawed shrimp. Bring to a boil, then reduce heat and simmer for 4-5 minutes until vegetables are hot and shrimp is pink.

Combine cornstarch and soy sauce in small bowl and stir into skillet. Cook for 2-3 minutes until sauce is thickened. 4 servings

dirtydog

Thai Pork and Noodle Salad Ingredients

3 boneless pork chops cut into stir-fry strips
1 teaspoon grated fresh ginger
1 3-ounce package Oriental ramen noodles
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
2 teaspoons vegetable oil
2 tablespoons white wine vinegar
2 teaspoons sesame oil
2 tablespoons peanut butter
1 red or yellow bell pepper cut into thin strips
2 tablespoons soy sauce
8 green onions bias-sliced into 1/2-inch lengths
1 tablespoon honey 1/4 cup coarsely chopped cashews

Instructions for Thai Pork and Noodle Salad

Cook noodles according to package directions; drain well and set aside. For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and red pepper; blend until smooth. In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper and onion; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet; add pork strips. Stir-fry for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir to heat through, remove from heat; toss with dressing. Garnish with cashews.

dirtydog

Ingredients:

***Grilled Beef***
1/4 cup soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 pound beef rib-eye (with some fat) or lean flank steak
******
1/3 cup chicken stock
2 green onions, coarsely chopped, including some green tops
1/4 cup finely chopped shallot
handful of fresh cilantro leaves, coarsely chopped

Roasted Rice Powder

1/4 cup raw sticky rice or any other raw rice
1 teaspoon coarsely ground dried red chili
1 teaspoon sugar
1/4 cup fish sauce (nam pla)
1/4 cup freshly squeezed lime juice
3 leaves lettuce
2 small cucumbers, peeled and sliced crosswise on the diagonal into thin ovals
5 cherry tomatoes, halved lengthwise
handful of fresh mint sprigs


Directions:

Thinly slice the cooked beef crosswise into 2-inch strips and set aside. In a small saucepan, bring the chicken stock to a gentle boil over medium heat. Add the beef and warm it in the stock for 1 minute, turning occasionally. Remove the pan from the heat and set aside. Add the green onions, shallot, cilantro, rice powder, chili, sugar, fish sauce, and lime juice to the beef. Toss well. Taste the dressing and adjust it to your liking with additional fish sauce, lime juice, sugar, or chilies. Arrange the lettuce leaves on a serving platter. With a slotted spoon, transfer the beef to the platter, mounding it on the lettuce. Drizzle the beef with some additional sauce from the pan and garnish with the cucumber, tomatoes, and mint. Serve as soon as possible, warm or at room temperature. Serves 4.

Grilled Beef

Combine the soy sauce, fish sauce, and sugar in a glass or ceramic bowl, stirring to dissolve the sugar. Add the beef and marinate for about 1 hour, turning occasionally. Prepare a very hot fire in a charcoal grill or preheat a gas grill. The coals should be white-hot before you put the meat on and the grill rack should be several inches above the coals, so that the meat will cook slowly enough to remain juicy and not burn. Place the meat on the rack and cook, turning occasionally, until it is pink at the center but dark and moist outside, 5 to 10 minutes. As the meat cooks, fat should drip onto the coals and flare up now and then.

When the meat is ready, transfer it to a serving platter. Slice the meat crosswise into thin slices and transfer the meat and its juices to a plate. Serve hot or warm with the dipping sauce.

Roasted Rice Powder

In a small skillet over high heat, dry-fry the raw rice grains until they are a wheaty golden brown, 3 to 5 minutes. Shake the pan back and forth frequently to turn the grains and color them evenly. Remove from the heat and set aside. When the rice is cool, transfer to a jar, seal tightly, and keep at room temperature until needed.

To use in recipes, transfer the roasted rice to a heavy mortar and pound with a pestle to a fine, sandy powder, or grind in a spice grinder.

Yields 1/4 cup powder. Use 1 tbsp for this recipe.

dirtydog

Ingredients

Peanut butter
Lime
Soy sauce
Sri Racha chili sauce

Little Chuchok

^Bet you can't find a Gang Hanglay recipe....

dirtydog

Recipe:

1 medium dark green papaya
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy fish sauce
1/2 teaspoon soy sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (nam man now, nam ma kaam)

How to make:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks.
3. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon.
4. Serve cold.




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dirtydog