Tag-Archive for » Wok «

Oct

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

Sep

Golden bag (Thung thong)

Saichon

Thits delicious thai treat make a great party. Is a classic thai snack with shrimp, crap or meat as the main ingredient (turkey or roasted chicken can also be substituted) Can be put together ahead of the time if you are planning on having company.

Ingredients

30 spring roll sheet cutted, 5 inch diameter
1 cup ground prawn
1/2 cup ground pork
1/4 cup small chunks yam bean tuber
1 tbsp. finely pounded coriander root
1 tbsp. finely garlic
1/4 tsp. ground pepper
1 tsp. salt
1/4 cooking oil for stir frying
4 cup cooking oil for deep frying
1/2 sweet sauce

Preparation

Mix the shrimp and pork together with all ingredients , except spring roll sheet and chopped garlic
Heat the oil for stir fry in a wok. when hot, put in the chopped garlic, saute until fragrant, and the put in the filling mixture from step1 and stir fry until done
On each the spring roll sheets, place 1 tbsp. of the filling and then fold up the sheet to enclose as in a bag. Tit the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in a boiling water and then dividing the stalks into strips. the bag should fit tightly around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bag attractive
Heat the 4 cup of oil in a deep wok, when hot , deep fry the bag until golden; then remove from the wok, drain, and serve with a sweet sauce.

Category: Appetizers dishes, snack Tags: 1 Tbsp, Boiling Water, Chopped Garlic, Chunks, Cooking Oil, Coriander Root, Deep Fry, Ground Pepper, Ground Pork, Main Ingredient, meat, Roasted Chicken, Roll Sheets, shrimp, Spring Roll, Stalks, Step1, Stir Fry, Sweet Sauce, Tsp, Wok Leave a Comment

Sep

Pork marinated garlic fried and pepper on rice ( Khao mu thod krathiam phrik thai)

Saichon

Ingredients

300 grams pork loin
6 peeled garlic cloves
2 tsp. fried garlic
1 minced coriander root
1/8 tsp. ground pepper
2 tsp. fish sauce
1/2 cup cooking oil

Preparation

Wash and dry the pork and then cut it into thin slice.
Pound the coriander root, garlic, and pepper until well ground and thoroughly mixed. toss the pork slice in this mixture, add the fish sauce, toss once again, and then set aside to marinate for half an hour.
Heat the oil in wok. when hot, put in the pork and fry golden brown; then remove from the wok. Place on plate with rice, and garnish with thin slices of red spur chili

Category: thai rice dish Tags: chili, Cooking Oil, Coriander Root, Fish Sauce, garlic, Garlic Cloves, Garnish, Ground Pepper, Half An Hour, Khao Mu, meat, Mixture, Pork Loin, Red Spur, Root 1, Thai Ingredients, Thin Slice, Thin Slices, Thod, Tsp, Wok Leave a Comment

Sep

Spicy pork fried rice on crispy basil leave (khao phad ka-phrao mu)

Saichon

Been a couple day that i did not put the recipe on the the web page, this week i has a cranky baby all week but anyway today i would like to chair how to prepare the rice if you been steam it and has left a lots because you will think what should i do in the next day. try this

Ingredients

2 1/2 cup cook rice
200 gram ground pork
1/2 holy basil leaves
1 red and green spur chili
3 yellow spur chillies
1tsp.sugar
1 tbsp. garlic
1 tsp. fish sauce
3 tbsp cooking oil
1/2 cup oil (for fry the basil leaves)
1 boiled salt egg(optional), shelled and cut in pieces

Preparation

Heat the 1/2 cup of oil in wok. when hot, put in basil leaves, fry until crisp, remove from the oil, and set aside to drain.
Pound the yellow chillies and garlic together until well ground. cut the red and green chili diagonally into thin slices,
Heat the 3 tbsp. of oil in a wok. when hot, stir fry the yellow chillies-garlic mixture until fragrant, then,put in the pork and stir fry, seasoning with the fish sauce and sugar, next add the rice and continue stir frying.
When the rice is about done, add the sliced red and green chillies and mix thoroughly.
Place the fried basil leaves on place, dip the rice onto basil leaves. serve with salt egg.

Category: thai rice dish Tags: 1 Tbsp, Chillies, Cook Rice, Cooking Oil, Cranky Baby, Cup Oil, egg, garlic, Garlic Mixture, Green Chili, Green Spur, Ground Pork, Holy Basil, Phrao, pork, Pork Fried Rice, rice, Spicy Pork, Stir Fry, Thin Slices, Tsp Fish Sauce, Wok Leave a Comment

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