Ingredients
400 g. prawns
100 g. ground pork
½ tsp salt
½ tsp ground pepper
2 tsp sugar
3/4 cup soft finished flakes of bread crumbs
1 cup vegetable oil for frying
Preparation
1. Clean prawns, peel shell, and devein. Put into food processor and blend with ground pork.
2. Put the mixture in a large mixing bowl and then season with salt, ground pepper, and sugar.
3. Mix all ingredients with hand and knead until sticky.
4. Pour soft finished flakes of bread crumbs all over a plate. Spoon prawn mixture about 3 Tbsp, shape into small round piece about 3" in diameter, and cover with bread crumbs.
5. Heat oil in a wok on medium heat. When oil is hot, fry each piece of prawn mixture until golden brown, then remove from oil, and drain on paper towel.
6. Put the fried prawn cakes on a plate and serve with thinly sliced tomatoes and plum sauce.
Pineapple Fried Rice
Ingredients
400 g. ham
2 sticks Chinese sausage
2 pieces fresh pineapple
½ cup raisin
¼ head of onion
¼ cup diced carrot
3 cloves garlic
3 green onions
3 Tbsp oyster sauce
2 Tbsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
½ tsp curry powder
2 Tbsp butter
5 cups cooked rice
Preparation
1. Soak raisins in water for 2 hours, rinse, and set aside.
2. Cut pineapple into small pieces, then slice green onion, mince garlic and chop onion into small dices.
3. Cut ham into small square pieces.
4. Heat 1 Tbsp oil in a wok on medium heat. When oil is hot, fry Chinese sausages until cook, and then slice into small pieces.
5. Add butter in the same wok, when butter is getting melt, add minced garlic and diced onion, stir-fry until fragrant and onion is getting cook.
6. Add cut ham, stir-fry until the ham is getting cook, then make room for eggs in the middle of the wok.
7. Scramble the eggs with spatula, and spread eggs in a thin layer, then season with thin soy sauce.
8. When the eggs are set, cover with ham, return the eggs, add diced carrot and stir-fry thoroughly.
9. Add pineapple and raisins, season with all ingredients and stir well.
10. Separate cooked rice and add in the wok.
11. Stir-fry until all ingredients mix together, add sliced Chinese sausages.
12. Stir well, add sliced green onion, stir quickly until all ingredients mix together, and remove from heat.
13. Put pineapple fried rice on a plate, sprinkle with dried pork fluff and serve immediately.
Pad Thai
Ingredients
1 package (454 g.) narrow rice noodles
10 prawns
1/2 cup dried shrimp
1/4 cup roasted peanuts
4 large eggs
1 cup cut pressed tofu
1 shallot
3 cloves fresh garlic
1/4 cup preserve radish
300 g. mung bean sprouts
200 g. Chinese chives
1/4 cup oil for stir-frying
1/3 cup oil for frying
1 cup Pad Thai sauce
6 Tbsp tamarind juice
4 Tbsp tomato ketchup
2 Tbsp thin soy sauce
2 Tbsp sugar
3 Tbsp palm sugar
1 tsp ground dried chillies
Mix all ingredients in a mixing bowl, stir until sugar dissolve, and taste for your personal flavour.
Preparation
1. Peel garlic and shallot, cut Chinese chive roots, wash them all including mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths about 1".
2. Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.
3. Clean prawns, peel shell, and devein. Heat oil (for frying) about 3 Tbsp in a wok on medium heat. When oil is hot, add cleaned prawns, stir until the prawns are getting cook (don't over cook), then set aside.
4. Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu, fry until lightly brown, and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.
5. Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot, fry until fragrant. Then, add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir for a while.
6. Add noodles and Pad Thai sauce, stir until the sauce cover all noodles. Make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.
7. When set, return the noodles and mix together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.
8. Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.
Tom Yam Kung
Ingredients
7-8 prawns
350 g. mushroom
1 lemon grass stem
7-8 kaffir lime leaves
2 sprigs cilantro
5 fresh chillies
3 Tbsp thin soy sauce (or fish sauce)
2 Tbsp roasted chillie paste
4 Tbsp lime juice
5 cups chicken broth
Preparation
1. Clean prawns and mushroom, peel shell and vein the prawns, then cut mushroom in quarter.
2. Wash lemon grass, kaffir lime leaves, fresh chillies, and cilantro, then pat dry. Slice lemon grass stem, tear kaffir lime leaves in halves (remove central stems), pound chillies and slice in healves, and coarsely chop cilantro.
3. Pour chicken broth in a pot, bring to boil on medium-high heat, add sliced lemon grass and torn kaffir lime leaves, let them boil about 5 minutes.
4. Add prawns and mushroom, bring to boil until 2-3 minutes, turn off the heat.
5. Season with thin soy sauce (or fish sauce), lime juice, roasted chillie paste, and pounded chillies, then taste as you like. Add chopped cilantro and stir thoroughly.
6. Put "Tom Yam Kung" in a bowl and serve immediately.
Missed all the above Thai food, going to try out the recipe one by one. Char will be my food taster okie!!!!
Above recipes is taken from http://www.ucancookthai.com.
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