Kai yad sai- Stuffing egg

                Last weekend I went to my friend’s house, she gave me a lot of garden vegetables from her neighbor she told me that I could use it for my cooking blog (Thanks P-lek).  So I got a lot of tomatoes and long beans.  Now it is time to cook them.  Tomatoes of course you know them but what about long beans?  

Long bean is one kind of beans that the pod is very long (around 2 feet long) and it tastes sweet like young green beans (it means you can use green beans instead of long beans).  Since I got those 2 vegetables it reminds me of one menu that my mom always cooked for me when I was kid called : Kai yad sai or stuffing egg.  This dish was the dish that inspired me into cooking, because I saw how my mom made it and came out so amazing.  That moment I knew myself I wanted to learn how to cook!!!

                For this dish it is actually easy to make and eat specially for the kid, because it hides out all the vegetable that they don’t like) and covers it up with a cool looking egg warp and when they tasted it Amm… so yummy!!!

Ingredients: 4 serving

4 eggs

½ lb ground pork

1 cup long bean or green bean cut into thin slices

1 cup dice tomato

1 cup dice onion

1 tsp. chop garlic

3 tbsp. ketchup

1 tbsp. soy sauce or 1 tsp. salt

¼ tsp. pepper

1 tsp. vegetable oil

1tbsp. water

Cooking instructions

1.       Preheat the pan in medium heat then add garlic cook it until golden

2.       Add ground pork cooked it through then add onion stir it until onion cooked

3.       Add tomato, long bean or green bean then add ketchup, soy sauce, water and pepper stir it until cooked then turn the heat off and set aside

4.       Preheat nonstick pan at medium low heat, meanwhile beat up 1 egg when the  pan is hot add the egg then turn the pan around to make the egg coat the pan (like making crepes) letting the egg cook : the rim of the egg will came off from the pan then turn the heat off

5.       Add stuffing into the egg fold the egg then put the serving plate cover the folded egg. Turn the plate now you got yourself amazing stuffing egg!!!

Beef and mushroom oyster sauce.

            A lot of people asked me where did I get oyster sauce, and the following question was can I use oyster sauce in anothe dish?  I will answer them both. 1^st I bought my oyster sauce at a Thai grocery store, but one of our readers tells me that you can find it next to where there are soy sauce in a regular grocery store.  The second answer is you can use the oyster sauce in almost all of stir fried recipes and that’s why today I cook this dish.

            Beef and mushroom oyster sauce or Nuea Pad Num Mon Hoi. In thai “Nuea” means beef ,”Pad” means stir fried(in my basic Thai cooking blog) and ”Num-Mon Hoi” means oyster sauce. Yes in the name it’s doesn’t have mushroom but for me I like to put mushroom to balance nutrition in dish.  Actually this dish is Chinese Thai food so don’t worry this one is not spicy!! Now are you ready for the recipe….

Ingredients

½ pound thin slice sirloin steak

1 cup of mushroom

1/3  cup onion

¼ cup green onion

¼ cup of oyster sauce

1 tbsp. garlic

1-2 tbsp. soy sauce

1-2 tsp. sugar

1-2 tbsp. water

1 tbsp. vegetable oil

Cooking instructions

1.      In the wok or large pan heat up vegetable in to medium high heat.

2.      Add Garlic cook until golden brown

3.      Add beef stir till meat cooked then mushrooms and onion stir it

4.      Add soy sauce, sugar and oyster sauce to season then add water.

5.      At the end add green onion then turn the heat off.

6.      Serve with steamed rice

Now you get yourself a Thai fast food full with nutrition…dig in!!

All about Sauce

This topic is about basic sauce that we use often in Thai food.  You should always have it in your pantry for modern Thai cooking. I will start with

1.       Fish sauce – “Num pra”.  Num-Pra is the heart of real Thai food.  It makes Thai food different from another Asian food (in my opinion).  You can find it in any kitchen in Thailand.  Num pra is made from little fish fermented with salt for a long time, then we use the juice of it.  I know this sounds stinky (actually it is), but it makes Thai food taste like real Thai food. Since I live in the USA, sometimes people cannot stand that smell.  I have to use soy sauce instead and it does not taste the same but close (I still high recommend fish sauce if you want to taste real Thai food).  Almost every Thai restaurant in the USA uses fish sauce.  They do not put it on too much, so you cannot smell it, but if they don’t put in fish sauce that means your not eating real Thai food. 

  2.  Soy sauce; soy sauce actually comes from china a long time ago.  In Thailand we have a lot of kinds that we use for different kinds of food like

              o   Regular soy sauce-- “See-Ew”: It’s just like the soy sauce you find in the USA made from   

                  fermented soy with salt, it makes the food taste salty.  It is used in a lot of Thai food like

                  fried rice, stir fried and used as a marinade.  Some time I use it instead fish sauce

 o   Light soy sauce or white soy sauce –“See-Ew-Khaw”: It tastes less salty then Japanese light soy sauce (light soy sauce in the USA) and milder than regular soy sauce.  Some of them have a dry shitake mushroom flavor.  Used mostly in a non-spicy soup and vegetarian food.  Also can be used for seasoning food after cooking Ex. rice soup “Joke”.

 o   Sweet soy sauce –“See-Ew-Dum”: This sauce is darker and thicker than regular soy sauce and has  a sweet taste.  Mostly used for making a dark color in noodles like Pad-see-ew and Dry thai noodle with meatball.  Also used in some strews.

o   Soy bean paste –“Tao-Jew”  : This sauce is mostly like paste and you still can see soy bean in it.  In Chinese foods sometimes it is called black sauce.  It tastes salty.  Mostly uses in stir fried and some sauce to dip.

3.       Oyster sauce – “Sauce-Hoi-Nang-Rom” : This sauce is made from oysters (to be honest with you I don’t know how).  It’s a really thick taste with a little bit sweet and salty.  Mostly used in stir fried.

4.       Sriraja sauce -- “Sauce-Prick-Sriraja” : This sauce is Thai chili sauce made from chili, garlic, vinegar and sugar.  The name Siracha comes from Siracha city (close from my family city) who discovered the recipe and became famous around the world.  Most use for dipping fried food.

That’s all the basic sauce you should have in your kitchen to make Thai food.