Archive for the Category »Stir-fried «

May

Stir fry rice with chicken(Kaov pud gai)

Stir fried rice is great way to use up meal from leftover rice but just because it is meal meal mead from leftover doesn’t mean it can be good or tasty!. You can substitute pork or fish,whatever you have on hand.

Ingredients

2 Cup cooked rice

1/2 cup chop chicken breast to a small pieces

1 red pepper

1 Teaspoon garlic mince

1 tablespoon fish sauce

1/2 cup broccoli

3 teaspoon oil

Preparation

1 chop the garlic and fry with a little oil

2 chop pork into a small bite sized pieces and put into the frying pan to cook for 2 minutes.

3 Add the broccoli stir until the broccoli half cook half done and then add the rice and fry until its warmed though.

4 chop the pepper , onion into a tiny piece.

5 put red pepper , onion, fish sauce, sugar, into a frying pan and cook for 2 minutes, stirring to mix.

6 Add a little coriander to garnish.

Serve with cucumber, tomato.

Nov

Stir fry crab with black pepper (Phu pud prick thai dum)

Saichon

If you a fan of seafood try this recipe , Quick and simple in Thai name we call Phu pud prick thai dum.

Ingredients

1 big crab
1 tbsp. black pepper
1 tbsp. garlic
1 tbsp cilantro root
1 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. thin soy sauce

Preparation

clean the crab real good and then chop in a sized pieces
put the oil into a pan over a medium heat add garlic and fry with oil for a few seconds.
add the crab into the pan and then continue to stir fry until the crab is half cook half done, add thin soy sauce , oyster sauce, sugar and then black pepper.continue to stir until the crab is cook.
serve with rice as the aside.

Category: Stir-fried Tags: Big Black, Black Pepper, Cilantro, crab meat, garlic, Garlic Oil, Medium Heat, Prick, Root 1, Sized Pieces, Soy Sauce, Stir Fry, Tbsp Oyster Sauce, Thai Name Leave a Comment

Oct

Fried Pumpkin

Saichon

This is probably one of the simplest Thai dishes to make, with Halloween coming and you will think what should i do with the pumpkin after the Halloween day. try this recipe.

Ingredients

3 cup Pumpkin
70 gems pork mince
2 tbsp. Thai yellow curry paste
1 cup coconut milk
1 cup water
1 tbsp. sugar
2 garlic cloves
2 tbsp. oil

Preparation

Clean and chop-Pumpkin into a bite size pieces
Put oil-into a pan over medium heat, chop the garlic add to the oil and fry a few seconds
Add curry paste coconut milk, stir it until the curry is mixed with coconut
Roll a pieces of the pork mince into a small ball and add to the pan
Add the sugar , soy sauce and water and fry till the pumpkin is cook
serve with rice

Oct

Stir-fry Bokchoy

Saichon

This one of my favorite.is the stir-fry bokchoy with garlic even the bokchoy has been cook but the bokchoy is still crunchy and has a lot of the flavours when you add oyster sauce with garlic to it, try this my recipe and i hope you will like it too.

Ingredients

3/4 pounds bokchoy
4 cloves garlic
3 tbsp. oyster sauce
1 tsp. salt, pepper to taste
1/2 soy sauce
1 tsp. sugar

Preparation

Peel garlic and chop finely
Discard yellow leaves of bokchoy, wash and pat dry, then cut it and half
Heat oil in wok on medium- high heat, when oil hot, add garlic fry until fragrant and then add sliced of bokchoy and oyster sauce ,soy sauce, sugar, pepper, salt just to taste, stir-fry until bokchoy half cook half done, then remove the heat
put on the plate and serve with rice aside

Category: Stir-fried Tags: bokchoy, Cloves Garlic, Flavours, garlic, Heat Oil, High Heat, Hot, Salt Pepper, Soy Sauce, Stir Fry, Tbsp Oyster Sauce, Wok, Yellow Leaves Leave a Comment

Oct

Stir-fry chinese broccoli with oyster sauce (Mu Phat khana )

Saichon

If you are a fan of green vegetable , try this recipe is easy to make and does not take time at all to make it.of cauce is so healthy food and yummy and is full of flavours. Enjoy!

Ingredients

3/4 pounds chinese broccoli ( Gai lan)
2 cup pork tenderloin
4 cloves garlic
3 tbsp oyster sauce
1/2 tsp. pepper
2 tbsp vegetable oil

Preparation

Peel garlic, wash dirt and then mince garlic
Discard hard leave and yellow of chinese broccoil , wash and pat dry, then cut leaves in to 2-3 length, peel stems skin, and slice into a small pieces.
Clean pork and slice into a small pieces
heat it in a wok on medium-high heat, when oil hot, add garlic fry until fragrant, then add sliced pork. stir-fry until the pork is getting cook.
Add chinese broccoli and oyster sauce, stir-fryuntil chinese broccoli are getting sofe then remove the heat
Place chinese broccoli with oyter sauce on a plate and serve wit rice aside

This recipe can be cook with beef, pork , seafood or you cook with out any meat.

Category: Stir-fried Tags: Beef Pork, Chinese Broccoli, Cloves Garlic, Dirt, garlic, Garlic Sauce, Green Vegetable, Healthy Food, High Heat, Hot, Khana, Pepper, pork, Pork Tenderloin, Small Pieces, Stir Fry, Tbsp Oyster Sauce, Tbsp Vegetable Oil, Tsp, vegetable, Wit, Wok Leave a Comment

Jul

Chicken with cashew nut (Gai pad met ma-muang himmaphan)

Saichon

This dish is very poppular , and is quick easy to make, stir fry of chicken and vegetable seasoned with cashew nut. You can see as long name in Thai. Is Med ma- muang himmaphan is mean cashew nut.

Ingredients

1/4 cup (2 fl oz/60ml) oil
4 garlic cloves (kratiem) minced
1 lb boned chicken, thinly sliced

Recipe (Sauce)

2 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp sugar
1/8 tsp white pepper
1 tsp cornstarch dissolved in a little water
1/2 cup roasted cashew nuts
1 green onion/scallion/spring onion,choped
1/4 cup sliced red bell pepper

Preparation

Heat a large skillet then add the oil ,garlic ,chicken, the sauce, sugar and pepper
Turn the heat to hhigh and reduce the sauce until a glaze forms. If the sauce is not re and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce
Mix in the roasted cashews and then turn the mixture onto a serving. garnish green onion and bell pepper.

Category: Appetizers dishes, Stir-fried Tags: bell pepper, cashew nut, chicken One Comment

Jul

Fried rice with pork or shrimp and egg (Khao phad mu reu kung sai khai)

Saichon

easy and quick fix meal and bring great taste to the table

Ingredients

300 grams(1 1/2 cups) rice (not recently harvested)
150 grams pork (5 shelled prawn)
2 eggs
100 grams onion
6 cucumbers, 2 lime or lemons
6 spring onions, 2 tbsp. coriander plant
1 red spur chilli, 1 tbsp. sugar
3 tbsp. light soy sauce
2 tbsp tomato catsup
2 1/2 cups water
1/4 cup cooking oil

Preparation

Steam rice in 2 1/2 cups of water until done (About 40 minutes) and then stir to separate grains.
Cut pork into thin slices and marinate in 1 tbsp. light soy sauce for a short time.
Slice onion into 1/2 cm. thick rings.
Fry onion in oil. When done, add the pork or shrimp, cat sup, sugar, and soy sauce and stir together. Then add the rice and fry.When done, remove from pan.
Fry eggs in 1 tbsp. oil, turning and breaking regularly. When don, mix in the rice and season to taste.
Cut the cucumbers into 1/4 inch thick rings and slice red spur chilly into long shreds.
Dip rice onto plates and garnish with chopped coriander and the chillier. Serve with cucumber slice, spring onions, and lemon wedges on slide of plate.

Category: Stir-fried Tags: cucumber, egg, rice Leave a Comment

Jul

Stir fried asparagus,carrot, and cauliflower with mushrooms (Phad phak ruam mid)

Saichon

This recipes is so easy and classic. Is one of my favorite dishes, i like this dish because it is very crunchy and really get a true taste of vegetables and it healthy food. enjoy!

Ingredients

200 grams rice -straw mushrooms
200 grams asparagus
1 carrot
1 head cauliflower
1 tsp. coarsely chopped garlic
1 tsp. sugar
2 tsp. soy sauce
3 tbsp. water
3 tbsp. cooking oil

Preparation

Wash the carrot and boil in water until done, then, remove from the water, peel and cut into disk-shape slices one centimeter thick.
Wash the mushrooms and trim any foreign matter off the stems. Wash the cauliflower and separate the floweriest. wash the asparagus, trim off a tough portions, and cut into short lengths.
Heat the oil in a wok. when is hot fry the garlic until it turn yellow, add cauliflower, add the water and then the mushroom, cook with the stirring, add the asparagus and then the carrot.
Season with the fish sauce and sugar, stir to mix well, and when everything is done did up onto a serving platter.

Category: Stir-fried, Uncategorized Tags: meat, Stir-fried, vegatable Leave a Comment

Jun

Fried noodles Thai style(Phad Thai kung sod)

Saichon

This is a quick cook noodle dish,it only chicken and eggs is fried hot pan the rest of the ingredients just stir-fried for a fast-fresh-fried. it like throw down.doesnt take long at all, that is one thing like this dish, it fast healthy and is good. Enjoy these easy noodle recipes.

Ingredients

300 grams rice noodles
5 shelled prawns,3eggs
1 cake soybean curd, cut into a small slivers,1 lemon, 50 grams shopped pickled white radish
500 grams bean sprouts
1/2 cup ground roasted peanuts
1tsp. ground dried chillies
1tbsp.choped shallots
1tbsp. choped garlic, 4 tbsp. sugar
4 tbsp.tamrind juice or vinegar
3 tbsp. fish sauce
1/2 cooking oil

Preparation

Heat 3 tbsp. oil in frying pan and saute garlic and shallots. when yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. then move noodles to the sideof the pan
put 3 tbsp. oil into pan when hot, fry the prawn (pork ,chicken) pickled`white radish, bean curd, and dried chillies, sugar, tamarind juice or vinegar and fish sauce and then return the noodles mix thoroughly, and move to the side.
Put 2tbsp. oil into pan. when heated, break eggsin to pan and scramble with spatula, spreading eggs in thin layer over the pan. when set, return the noodle and mix together.Add half the bean sprouts and the chinese leek leaves and turn to mix together.
spoon onto plates and sprinkle with ground peanuts. Serve with bean sprouts.

Tip. Phad thai usually serves with fresh vegetable such as bean sprouts, chinese leek leaves

Category: Stir-fried Tags: chicken, noodles, pork, shelled prawns One Comment

Jun

Pork or Chicken stir-fried with fresh ginger

Saichon

Ingerdients

200 grams thinly sliced pork or chicken breast
1 onion
1/2 cup shredded young ginger
6-7 mushrooms
1 tomato
3 spring shallots
1 red spur chilli
2 green spur chillies
1 tsp. sugar
2 tsp.fish sauce
1/4 cup cooking oil

Preparation

Peel the skin from the onion and cut in to a slices about 1/4 centimeter thick.
cut the basal portion from the ear mushroom,wash,soak in warm water until softened,and then chop coarsely
wash the spur chillies and slice diagonally. Wash the tomato,cut it in to one-centimaeter-thick slices and remove the seed.
Wash the spring shallots and cut them into short sections.
Heat the oil into a wok. When is hot,put in the onions then the pork or chicken and stirfry.
Add the mushrooms,the ginger and the chillies, and season with the fish sauce and sugar, then add the spring shallots an tomato, stir everything, dip onto platter, and serve with rice.

Category: Stir-fried Tags: chicken, chili, ginger, onion, pork Leave a Comment

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