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  1. #26

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    Stuffed Rice Noodles

    Stuffed Rice Noodle Rolls


    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.


    YouTube - Stuffed Rice Noodles

  2. #27

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    How to Make a Quick Thai Curry : Ingredients for Thai Curry

    How to Make a Quick Thai Curry : Ingredients for Thai Curry

    YouTube - How to Make a Quick Thai Curry : Ingredients for Thai Curry

    How to Make a Quick Thai Curry : Adding Basil & Bean Sprouts for Thai Curry

    YouTube - How to Make a Quick Thai Curry : Adding Basil & Bean Sprouts for Thai Curry

    How to Make a Quick Thai Curry : Vegetables for Thai Curry

    YouTube - How to Make a Quick Thai Curry : Vegetables for Thai Curry

    How to Make a Quick Thai Curry : Cooking the Vegetable for Thai Curry

    YouTube - How to Make a Quick Thai Curry : Cooking the Vegetable for Thai Curry

    How to Make a Quick Thai Curry : How to Cook the Noodles for Thai Curry

    YouTube - How to Make a Quick Thai Curry : How to Cook the Noodles for Thai Curry

    How to Make a Quick Thai Curry : Finishing Your Thai Curry

    YouTube - How to Make a Quick Thai Curry : Finishing Your Thai Curry

  3. #28

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    Sweet & Spicy Asian Marinated Chicken

    Sweet & Spicy Asian Marinated Chicken

    YouTube - CLEAN YO PLATE: Sweet & Spicy Asian Marinated Chicken & Rice

    YouTube - CLEAN YO PLATE: Sweet & Spicy Asian Marinated Chicken & Rice

    YouTube - CLEAN YO PLATE: Sweet & Spicy Asian Marinated Chicken3

    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.

  4. #29

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    Seafood Stir-Fry

    Seafood Stir Fry

    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


    YouTube - Dave's Seafood Stir-Fry

  5. #30

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    Pork Noodle Salad Thai Recipe

    Pork Noodle Salad Thai Recipe

    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.

    YouTube - Yum Wunsen

  6. #31

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    Thai Beef Spicey Salad - Yam Nuea Recipe

    How to make Thai Beef Salad - Yam Nuea

    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.


    YouTube - Tiger Cry - Beef Salad

  7. #32

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    Thai Marinade - How to do

    Thai Marinade Recipe

    Ingredients

    Peanut butter
    Lime
    Soy sauce
    Sri Racha chili sauce

    YouTube - Thai Marinade

  8. #33
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    ^Bet you can't find a Gang Hanglay recipe....

  9. #34

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    How to make papaya salad

    How to make papaya salad

    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.



    YouTube - Papaya Salad

    Need to click the top of the video navigation bar and youtube will open in a new window.

  10. #35

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    Thai Crab Curry Recipe

    How to make Thai Crab Curry

    This Thai recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk.
    Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper, egg, fresh chilies, Chinese celery and spring onions.

    Ingredients

    1 large (Dungeness) crab (or 1 1/2 lbs. smaller crabs)
    1 white onion
    2 Chinese celery
    3 spring onions (scallions)
    2 fresh red 'spur' chilies (or Jalepeno peppers)
    1/4 tsp. ground white pepper
    2 tsp. Thai curry powder
    1/2 cup milk
    1 tbsp. roasted chili paste (nam prik pao)
    1 egg
    2 tbsp. oyster sauce, Mae Krua

    Preparation

    Wash the crab, remove the shell, chop into pieces, and crack the claws and legs (by hitting with the blunt edge of a heavy cleaver).
    Heat 2 tbsp. oilk in a frying pan. When it is hot, put in the crab, fry until done and then add the curry powder.
    Mix the milk and the chili paste and then beat in the egg. Pour this into the pan and add the oyster sauce.
    Chop the onion, celery, spur chilies, and spring onion, add these to the mixture in the pan, sprinkle with pepper, and continue cooking until done; then dip onto a dish and serve.

    YouTube - Crab curry

  11. #36

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    Thai Chicken with Cashew Nut Recipe

    How to make Thai Chicken with Cashew Nut

    Ingredients

    100 gms Chicken Breast
    30 gms Cashew Nuts
    1/2 Medium Onion
    1 Spring Onion
    1/2 a Red Pepper
    50 gms Bamboo Shoot
    1 Tablespoon Oyster Sauce
    1 Tablespoon Fish Sauce
    1 Tablespoon Light Soy Sauce
    1/2 Teaspoon White Pepper
    3 Garlic Clove
    2 Tablespoons Oil

    Preperation

    1. Chop the garlic into small pieces and put in a frying pan and fry it for a few seconds to release the garlic fragrance.
    2. Chop the chicken breast into strips and add to the frying pan - stir until chicken is cooked.
    3. Chop the onion, spring onion, red pepper and bamboo, into strips add in the pan.
    4. Add all the remaining ingredients.
    5. Cook for 2 minutes.

    Serve with

    Hot Fragrant Rice.

    YouTube - Gebratenes Haehnchenfleisch mit Cashewkernen

  12. #37

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    Orange Chicken Chinese Recipe

    How to make Orange Chicken Chinese Food

    Ingredients:

    • 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
    • Marinade:
    • 2 tablespoons Chinese rice wine or dry sherry
    • 1 tablespoon cornstarch
    • Sauce:
    • 1/3 cup orange juice*
    • 2 tablespoons dark soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon brown sugar
    • 1/4 teaspoon chile paste
    • 1 clove garlic, minced
    • 1 slice ginger, minced
    • Oil for stir-frying, as needed
    Preparation:

    Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

    While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

    Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

    Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

    Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

    *If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.


    YouTube - Orange Chicken Chinese Food with Premium Ingredients

  13. #38

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    Kung Pao Chinese Recipe

    How to make Kung Pao

    Gong Bao Ji Ding (Kung Pao Chicken)

    Marinating sauce:

    1 tbsp. soy sauce
    1 tbsp. rice wine or sherry
    to 1 tsp. grated fresh ginger root
    1 tbsp. cornstarch
    1 lb. tender chicken breast meat, tendons removed, cut in -in. cubes

    Seasoning sauce:

    2 tbsp. soy sauce
    1 tbsp. rice wine or sherry
    1 tbsp. cider vinegar
    1 tbsp. sugar
    tsp. salt
    1 tsp. sesame oil
    2 tsp. cornstarch

    Other ingredients:

    c. corn oil
    c. raw peanuts, skinned
    6 to 8 dried red peppers
    1 c. red or green bell peppers, chopped in 1-inch cubes, optional
    2 to 3 green onions, chopped, with 1 tbsp. reserved for garnish

    In a shallow dish, stir together 1 tablespoon soy sauce, 1 tablespoon rice wine, ginger root and 1 tablespoons cornstarch. Add chicken and marinate for 30 minutes.

    Meanwhile, in a small bowl, stir together the seasoning sauce (2 tablespoons soy sauce, 1 tablespoon rice wine, cider vinegar, sugar, salt, sesame oil and 2 teaspoons cornstarch; set aside.

    Place all ingredients and the seasoning sauce within easy reach of the stove.

    Put the corn oil in a wok or heavy skillet and heat until almost smoking. Stir-fry peanuts until golden brown, stirring constantly so they don't burn. Remove with slotted spoon to let the oil drain back, and set aside.

    Add the dried red peppers to the wok. They will turn black quickly. Next add the chicken and stir-fry over high heat until all the pinkness is gone. Lift chicken and dried peppers out with a slotted spoon, draining oil back to the wok, and set aside.

    Place bell peppers in the wok and stir-fry about 1 minute. Return the chicken and dry peppers to the wok, and add the seasoning sauce. Stir until thickened, then add the 2 to 3 chopped 3 green onions. Remove and discard the dried peppers. Remove the chicken and vegetables with a slotted spoon, place on a serving platter and garnish with peanuts and reserved green onions.

    YouTube - Gong Bao Chicken

  14. #39

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    Tempeh Stir Fry

    Tempeh Stir Fry

    YouTube - Tempeh Stir Fry

  15. #40

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    Pork Fried Rice Chinese Cooking Recipe Char Siu

    Pork Fried Rice Chinese Cooking Recipe Char Siu

    Or Moo Deang in Thai.

    YouTube - Pork Fried Rice Chinese Cooking Recipe Char Siu

  16. #41

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    Beef Broccoli Chinese Food better than any restaurant

    Beef Broccoli Chinese Food better than any restaurant

    Here I have thinly sliced london broil steak marinated in a little teriyaki sauce. Cook it up, set aside then add broccoli and sauces. Thicken with 1 TB of corn starch and 3TB water, cook sauce to a boil then add green onions and a dash of sesame oil. Enjoy!

    YouTube - Beef Broccoli Chinese Food better than any restaurant!


    Similar Recipe to the above, Beef in Oyster Sauce

    YouTube - How to make Chinese- Onion Beef

  17. #42

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    Ginja Thai Cooking Class: J.W. Marriott Phuket Resort & Spa

    Ginja Thai Cooking Class: J.W. Marriott Phuket Resort & Spa

    The J.W. Marriott Phuket Resort & Spa is located just 15 minutes away from the Phuket International Airport amidst 11 hectares (27 acres) of "exquisite tropical gardens with three swimming pools, freshwater ponds and natural preserved coastal wetlands overlooking the Andaman Sea on beautiful Mai Khao Beach." On offer is their Ginja Cook Thai Cooking class which was featured on Capital TV as produced by Bryan Hall. Co-producer and host later took the class and reported, "Experiencing the class is far different than reading about it or dropping by for a sneak peak. In addition to being fun, for me the course was empowering, as I absolutely love Thai food and had no idea it is rather simple to prepare. Snow has been appearing in the media for 25 years and currently produces and reports for television; appears in motion pictures and on television;

    YouTube - Ginja Thai Cooking Class: J.W. Marriott Phuket Resort & Spa

  18. #43
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    Ginja Thai Cooking Class: J.W. Marriott Phuket Resort & Spa


  19. #44

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    Thai Tuna and Avocado Salad Recipe

    How to make Tuna and Avocado Salad

    YouTube - Tuna and Avocado Salad

  20. #45

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    Rice Cooker Meals: Fast Home Cooking for Busy People

    Rice Cooker Meals: Fast Home Cooking for Busy People

    RiceCookerMeals.com

    "Rice Cooker Meals: Fast Home Cooking for Busy People" contains 60 quick and easy meals you can make in a rice cooker, most in 30 minutes or less.
    Enjoy delicious, multicultural recipes that are less expensive and healthier than fast food. Includes Mexican, Italian, Tex-Mex and Cajun recipes! And one-pot cooking means less mess to clean up!
    You'll see how easy it is to cook jambalayas, seafood dishes, pastas, "casseroles", soups, rice side dishes, and various vegetable recipes including potatoes, cabbage, and sweet potatoes.
    "IN A RICE COOKER?" Yes, they're all cooked in a rice cooker.

    YouTube - Rice Cooker Meals: Fast Home Cooking for Busy People

  21. #46

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    Garlic Chilli Chicken with Rice

    Garlic Chilli Chicken

    YouTube - Garlic Chilli Chicken

  22. #47

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    How to make Pad Thai

    Pad Thai Recipe

    pad thai is super easy. here's what you'll need
    rice noodles
    tofu or chicken
    1 egg
    green onions
    bean sprouts (about a handful)
    2 tbspns pad thai sauce (you can find this stuff in most big grocery stores. stop and shop and whole foods both have them i know it!)
    1 tbspn fish sauce
    soy sauce
    1 tbspn sugar
    chili sauce (optional)
    crushed peanuts
    lime juice

    YouTube - jackiscooking pad thai

  23. #48

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    Baby Clams with eggs


  24. #49

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    Thai-stuffed chicken wings recipe

    How to make Thai-stuffed chicken wings (kai sawt sai tawt)

    YouTube - How to make Thai-stuffed chicken wings (kai sawt sai tawt)

  25. #50

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    Nam Sod - Thai pork spicey Salad Recipe

    How to make Nam Sod - Thai pork spicey Salad

    Ingredients

    500 g ground lean pork or finely chopped pork (~1.1 lbs)
    2 tablespoons water
    2 tablespoons lemon juice
    2 tablespoons fish sauce
    1/2 teaspoon dried chili
    1 teaspoon finely sliced fresh chili
    2 tablespoons onion, finely sliced
    2 tablespoons shallot, sliced into 2 cm pieces
    2 tablespoons roasted peanuts
    2 tablespoons gingerroot, finely sliced
    1 tablespoon mint leaf, fresh
    2 tablespoons coriander, fresh,chopped,leaves & stems
    6 large lettuce leaves

    Garnish

    roasted peanuts
    finely sliced ginger
    dried chili or fresh chili
    mint
    coriander sprig

    Directions

    1 In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
    2 Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
    3 Stir.
    4 When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
    5 Toss lightly.
    6 Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
    7 Decorate with mint and coriander sprigs if desired.


    YouTube - Kung Fu Kitchen with Frank Fradella (Nam Sod)

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