Easy egg fried rice : for the side dish

                This is almost like a side dish that a lot of people ask me for the recipe, because sometimes if you don’t know the technique it doesn’t come out like you wanted!  I have 2 techniques for the perfect fried rice, first you have to use rice that is left overnight after it was cooked and it will come out better and another one is that you have to cook egg first before adding the rice into the pan.  All of this I already talked about in the shrimp fried blog, but this time it was just an egg fried rice for the side dish. Here is the recipe.

Ingredients : 1 serving

1 cup of rice

1 egg

1 globe of garlic

1 tbsp. oil

1 ½ tbsp. soy sauce

Cooking instructions

1.       Preheat the pan then add oil and garlic, cook garlic until golden

2.       Add egg stir it like scrambled egg, when the egg is cooked add rice and soy sauce then stir it until mixed well.  Turn the heat off.

3.       Serve as a side dish.

Eggplant Stir fried with Thai Basil

                It was one of my childhood recipes that my dad cooked for us.  Usually my dad did not cook much, but when he cooked he always surprised us and this recipe is one of them.  Because when I was a kid I didn’t really like eggplant much, but my dad made eggplant at another level of tastiness.   

This is a vegetarian recipe.  All of the ingredients are almost like Thai basil stir fried, but you have a little soy bean paste( I have the details on a sauce blog) in it.  This dish tastes salty sweet.  Try it and you might find yourself in love with this dish like me!!!

Ingredients: 1 serving

2 Chinese eggplants or ½ Italian eggplants (cut into bite size)

½ cup basil leave

1 sliced fresh Jalapeño (optional)

2 globes chop garlic

2 tbsp. soy bean paste

1 tbsp. sugar

1 tsp. soy sauce

2 tbsp. water

1 tbsp. vegetable oil.

Cooking instructions

1.       Chop garlic

1.       Heat the pan at medium heat, when it is hot add vegetable oil then fried garlic until golden pull garlic off on the side for garnish later.

2.       Add eggplant, sugar, soy bean paste stir it well then add water and turn the heat down to medium low and cover it about 2-3 minutes or until the eggplant softens then add Jalapeño.

3.       Turn the heat off and add basil leave stir until mixed, then pour into serving plate then put fried garlic on the top and serve with steamed rice.

Phar nung ma now : spicy lime/lemon fish

                 I have been craving for something spicy and healthy after my cough was gone.  I haven’t gone to the Asian grocery for over a month what am I going to eat!  After I opened my refrigerator and freezer I found tilapia, lemon and cilantro.  In my pantry I have garlic and in my garden I have fresh Cajun chili….Alright I will make my version of spicy lime fish by using the lemon instead of lime and fresh Cajun chili instead of fresh Thai chili.  It came out very good, the lemon worked beautifully with the fish and fresh Cajun chili because it is not too spicy (over powering) but spicy enough to make the dish tasty. Amm.. The more I talk the more my mouth is watering let’s get started…

Ingredients

2 pieces of filet tilapia fish ( you can also use the whole fish)

3-4 globes of thin sliced garlic

2 tbsp. chopped fresh chili

2 tbsp. lime juice or lemon juice

2 tbsp. fish sauce

3 tbsp. water

2 tbsp. chopped cilantro

3 tbsp. chicken stock

 Some salt

Cooking instructions:

1.       Place the fish In the baking dish and season it with a little bit of salt then add water and cook it

a.       Microwave Instructions:  at high heat for ½ pound of fish for 2-4 minutes, 1 pound of fish 3-5 minutes.

b.      Steaming instructions : steam it in a steamer about 5 minutes per ½ pound of fish

c.       Oven instruction  : Cover with foil, bake at 400 ^o F until the fish cooked

-  Whole fish 20-30 minutes

-   Filet fish 4-6 minutes per ½ inch thick

2.       Meanwhile add the rest of the ingredients except cilantro into mixing bowl and mix well

3.       Place the fish onto a serving plate then pour sauce over the fish

4.        Garnish with cilantro serving with steamed rice

slow roasted spare ribs : Kaduuk Moo Aob (my mom’s recipe)

Another day I watched the cooking channel and saw the menu from Alex’s at home.  She made Chinese style ribs(I can’t remember the name of it) that made me think about another of my mom’s famous recipes the “slow roasted rib”.  When my mom had a catering business this was one of the dishes that people request all of the time.  She never told anyone the recipe except me and I already asked her permission for public which was OK.

The original recipe needed to use bite size cuts of spare ribs slowly cooked with garlic, galangal, cilantro root and all of the sauces to make a dish, but today when I went to the grocery store I found obstruction that tried to challenge me not to make a dish.  First I couldn’t find cilantro root and I kind of expected that so I used the stem instead.  Then I went to the meat section.  I couldn’t find the ribs that were cut like I needed them, so I asked the butcher to cut it but he said “he couldn’t cut it for me, because by the law they cannot use the saw that cuts beef to cut the pork!!!”  I didn’t know that before…but it is good to know though.  Ended up I bought the rack of ribs anyway, because nothing could stop me from making this dish!!!!   I tell you all these stories because that is all about modern Thai cooking like I said before that my blog it is all about applying things to make a Thai dish without trouble.

Note : you can also use country style ribs .

Ingredients

1 rack of ribs (about 3 Lbs)

1 head of garlic

1 tbsp. galangal chop

2 tbsp. cilantro stem chop

3 tbsp. rice vinegar

2 tbsp. sweet black soy sauce

3 tbsp. brown sugar

4 tbsp. soy sauce

¼ cup water

1 tbsp. vegetable oil

Cooking instructions

1.       In a ziplock bag add garlic, galangal, cilantro stem then use tenderizer and pound it until it becomes paste

Note : You can also use a blender, but my mom used a mortar and pastel .

2.       Preheat the pot to medium heat then add oil and paste #1.  Then stir it until it becomes golden brown then add ribs and all of the ingredients at the same time and bring it to a boil then turn the heat to low and cover with the lid.  Let it cook about 2 hours.

3.       After 2 hours let the lid open about 5 minutes to make the sauce concentrate and trim the fat from the top of the sauce off.

4.       Put the meat and sauce in the serving plate garnish with cilantro and a thin slice of red peppers (optional) serving with rice, noodle or eat just it like that!!!

Note:  if you don’t have galangal use ginger instead you will find the new dish that surprises you.