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dirtydog

* 1 tablespoon vegetable oil
* 1 tablespoon garlic
* 2-30+ small thai chilies to taste
* 1/2 cup (100g) ground pork (or chicken/beef)
* 1 tablespoon fish sauce
* 1 teaspoon black soy sauce
* 1/4 teaspoon white sugar
* 2 tablespoons water
* 1/2 cup holy basil leaves and flowers

Pad Ga-prao (Pad Ga-praw) is one of the most common dishes in Thailand. It’s usually served as a one-dish meal, a quick meal eaten over rice, and is usually topped with a fried egg. This recipe is for a ‘one-dish meal’ sized portion. If you plan on making this as a dish to serve with others for a shared meal, double the recipe. Unfortunately, it’s hard to get Holy Basil outside of Thailand, so most restaurants in the West substitute with Thai Basil, which isn’t as good in this dish. Pad Ga-prao can be made with ground or sliced chicken, beef or pork using this same recipe. You can even use pre-fried tofu. Serve with a sliced chili in a bowl with a teaspoon of fish sauce.

Directions

1. Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
2. Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
3. Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
4. When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
5. Add sugar, soy sauce & fish sauce. Stir and let absorb.
6. When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
7. If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

Have a look at friscofrankies Thai Recipe. (Pad Grapaow Moo)

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dirtydog

Meijer Chef, Sue Dow demonstrates how to prepare and cook thai shrimp with pasta

dirtydog

Sue Mallick with Food City prepares a spicy Thai Chicken Pizza

dirtydog

INGREDIENTS:

• 3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork
• 4 Tbsp. soy sauce or tamari
• 1 tsp. arrowroot or cornstarch powder
• 1 red bell pepper, chopped into bite-size pieces
• 1 green bell pepper, chopped into bite-size pieces
• 4-6 fresh shiitake mushrooms, sliced
• 4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped
• 5 green onions, cut into 2-3 inch lengths
• canola oil for frying (or other vegetable oil)
• handful of fresh coriander (for garnish)
• SAUCE:
• 1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)
• 3 Tbsp. fish sauce
• 2 Tbsp. tomato ketchup (or substitute tomato paste)
• 1/2 cup water
• 1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children
• 1 Tbsp. rice vinegar
• 3 Tbsp. brown sugar
• 1 thumb-size piece galangal (or ginger), grated
• 3 cloves garlic, minced
• 1 Tbsp. soy sauce
• 2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
• 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water

PREPARATION:

1. First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.
2. Using a sharp knife, make superficial cuts along the lengths of lemongrass.
3. Add all other sauce ingredients to the bowl/pot except the arrowroot (or cornstarch) powder. Stir well. Now prepare all your vegetables for stir-frying.
4. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan if it turns dry).
5. Add the sauce with the lemongrass to the meat, stirring well. Bring to a boil, then lower to medium heat and cover, simmering for 5 minutes.
6. Add the mushrooms and green onion. Continue cooking for another 5 minutes.
7. Add the bell peppers and continue cooking another 3 minutes. Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender.
8. Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. (If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chilli sauce or fresh chilli. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice.)
9. Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice. Note: do not try to eat the lemongrass or kaffir lime leaves.

you can use fresh vegetables. carrots, broccoli, cucumber, onion, etc...any kind of vegetables you got in your fridge. stir-fry with sweet and sour sauce.

YouTube - How to make sweet and sour pork with vegetables

dirtydog

• General Tso' Chicken
• 1 pound chicken thighs, boneless
• 1 tablespoon light soy sauce
• 1 egg, lightly beaten
• freshly ground black or white pepper, to taste
• Cornstarch, as needed
• Sauce:
• 2 tablespoons dark soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons Chinese rice wine or dry sherry
• 1 tablespoon granulated sugar
• 3 tablespoons chicken broth or water
• 1 tablespoon minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons cornstarch for thickening sauce, optional
• Other:
• 3 green onions (spring onions, scallions)
• 5 to 10 small dried red chilli peppers, according to taste
• 3 – 4 cups oil for deep-frying and stir-frying, as needed

Preparation:

1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

This dish was created during the letter part of the Chan Dynasty by the chef of a scholarly Hunanese general,...Tso Tsung Tang!!

dirtydog

INGREDIENTS:

• 2 cups mashed sweet potatoes
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 teaspoons melted butter
• 2 eggs
• 1 cup milk
• 1 tablespoon sugar

PREPARATION:

Combine melted butter with potatoes, sugar, milk and egg yolks. Sift flour, measure and sift with baking powder and salt. Add to the first mixture. Beat egg whites until stiff peaks form; fold into the batter.
Drop by teaspoonfuls into hot deep fat, at 365°. Fry in batches until browned; remove with slotted spoon to paper towels or brown paper to drain. Sprinkle with powdered sugar or serve with syrup.


In Thailand we serve this as a snack or dessert. You can can find this at your nearest Thai restaurant or you can make your own!

YouTube - How to make Thai-sweet potato fritter

dirtydog

1 pkg. pork flavor Ramen noodle soup
3 c. water
3 very thin slices fresh gingerroot
1 lb. shrimp
1 tbsp. Schilling Crab Boil Seasoning
3 lg. leaves Swiss chard
2 or 3 lg. green onions with tops
1 lg. stick celery
1 tbsp. soy sauce
3 or 4 tbsp. vegetable oil

Wash vegetables and slice medium thin. Boil 2 quarts water; add crab boil. Peel raw shrimp; add to boiling water and cook 4 or 5 minutes; drain and leave in pan. Boil 3 cups water; add Ramen noodles and ginger; cook 3-4 minutes. Add to shrimp, add soup seasonings.
Heat vegetable oil in skillet until very hot. Add vegetables, stir constantly 3-4 minutes. Add to shrimp mixture. Add soy sauce. Serve.



you can find this soup at any Chinese restaurants or buffet. And it so easy to make

dirtydog

MARINADE:

2 tsp. corn starch
2 tsp. dry sherry
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. peanut oil



SAUCE:

2 tsp. corn starch
1/2 tsp. red pepper
1 1/2 tbsp. peanut oil
2 tbsp. soy sauce
2 1/2 tbsp. rice vinegar
1/2 c. chicken broth or stock
1 tbsp. peanut oil
2 lg. cloves garlic, crushed
1 to 2 tsp. freshly grated ginger
2 tsp. fermented black beans, rinsed and chopped
1 green pepper, chopped
1 lg. carrot, peeled and sliced
1 (8 oz.) can bamboo shoots, drained (may substitute 6 oz. fresh bamboo shoots) Rice, prepared according to pkg. directions



Mix corn starch, sherry, salt, pepper and peanut oil in medium-size bowl. Place chicken in mixture and marinate for 15 minutes at room temperature. Prepare sauce by mixing corn starch, red pepper, peanut oil, soy sauce, rice vinegar and chicken broth. Set aside.
Heat peanut oil in wok or large skillet. Add garlic, ginger and black beans. Stir-fry briefly. Add chicken and stir-fry until white, about 3 to 5 minutes. Remove chicken and vegetable from wok. Place green pepper, carrots and bamboo shoots in wok and stir-fry very briefly. Return chicken to wok or skillet. Add sauce and cook until clear and thickened. Serve with rice.



The taste of this dish is so unique and refreshing it attacts in many gourmets. It is usually served with hot steamed rice

dirtydog

Beef Fried Rice

1/2 lb. sirloin tip
1/2 tbsp. cooking wine
4 eggs, slightly beaten
3 1/2 tbsp. vegetable oil


MARINADE:

1/2 tbsp. cornstarch dissolved in 1 tbsp. cold water
1 tbsp. dark soy sauce
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. baking soda
1/2 tsp. sesame oil

SOY SAUCE MIXTURE:

2 1/2 tbsp. dark soy sauce
3 tbsp. light soy sauce
2 1/2 tsp. sesame oil
Dash of white pepper
3-5 green onions with tops, chopped

1/4 c. vegetable oil 1/2 tsp. fresh garlic, minced 2 c. bean sprouts 1/2 tsp. salt.

1. Trim fat form beef; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef with 1/2 tablespoon cooking wine.
2. Mix marinade; add beef and toss to coat. Cover and chill for at least 1/2 hour.
3. Add 1/2 tablespoon vegetable oil to beef mixture and mix well in order to separate pieces of meat.
4. Heat 1/4 cup oil in a wok over high heat; add minced garlic, then the beef. Stir fry beef until color changes. Add bean sprouts and 1/2 teaspoon salt; stir fry 1 minute. Remove from wok.
5. Heat wok with 3 1/2 tablespoons vegetable oil; rotate to coat side. Add 4 eggs; cook and stir until eggs are thickened throughout but still moist. Break eggs to small pieces and remove from wok.
6. Add 3 tablespoons vegetable oil to wok; rotate wok to coat side. Add rice; stir fry 1 minute. Stir in soy sauce mixture. Stir fry until thoroughly heated and well mixed.
7. Combine rice, green onions, beef and eggs. Stir fry and mix well, about 1 minute. Serve hot.



Beef fried rice is easy to make. Just remember to use cooked rice that has been cool for at least 4-5 hours. My favorite dark soy is " mushroom flavor dark soy sauce", witch I used in this video.

dirtydog

4 lbs. pork ribs
1 ball onion
1 c. white vinegar

TERIYAKI SAUCE:

2 c. soy sauce
1 c. sugar
1/2 c. sake (rice wine), optional
5 cloves garlic (chopped)
1 1/2 tbsp. fresh ginger (minced)
1 tbsp. cornstarch (optional)

Boil 8 cups water with ball onion and vinegar. Add pork ribs and boil for 40 minutes. Remove and discard water and onion.


On this dish you can deep-fry, grill or boil the ribs first,but it still teriyaki ribs. And it is so good.

dirtydog

O.K..In Thai's MOO mean (pork).KHEM means (salty) or TOM KHEM means (pork stew)...Either way, they all taste so good!!!

dirtydog

Stew:

2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

Remaining ingredients:

6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) into an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)
On this dish you can use pork legs or pork tenderloin.In Thailand we called" moo tom khem or khai pae-lo"..serve thish dish with cooked rice

dirtydog

This appetizing dish can be found in any Laotian restaurants

dirtydog

8 oz. rice noodles (rice sticks)
6 tbsp. vegetable oil
1/2 c. canned chicken broth
1/4 c. tamari soy sauce
1/4 c. rice vinegar
2 tbsp. chili paste, available at Oriental Markets
1/2 tsp. sugar
3/4 lb. pork loin, cut julienne
1 med. onion, cut julienne
2 med. carrots, peeled and cut julienne
8 celery stalks, cut
1/2 head Napa cabbage, shredded
1 bunch green onions, chopped
1 sm. bunch cilantro, minced

Cook noodles until tender but firm. Do not overcook. Drain and toss with 3 tbsp. oil; set aside. Mix stock, soy sauce, vinegar, chili paste and sugar in small bowl. Stir fry pork in wok. Add onion, set aside.
Stir fry the rest of the vegetables but cabbage. Combine pork and onions, vegetables, cabbage, cilantro and the sauce. Mix well. Can be served hot or cold.
If you like your noodles hot and spicy.This dish is easy to make. you can use ground pork or shrimps.

dirtydog

O.K in Chinese"moo goo" means MUSHROOMS,"gai" means CHICKEN,and "pan" means SLICE
it mean "sliced chicken with mushrooms"...but I also added broccoli in to make it more color, and yes! taste so goood!!!

dirtydog