Ok now you will have a question why jalapenos are in Thai food?? Actually this dish in Thailand we use one kind of chili that looks like a banana pepper, but as spicy as a jalapeno and because it is easy for me to find jalapeno anyway that is why I use it instead. This dish is one of my favorites when I was a kid, because it is not too spicy (for me) but it’s got a little kick to the taste of the dish. It will be a little spicy, salty and a little sweet but it is very good with rice.I hope you will like it.
Ingredients : 1 serving
1 chicken breast cut into bite sizes
½ onion
3jalapenos
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tsp. sugar
3 tbsp. water
1 globe minced garlic
1 tbsp. oil
Cooking instructions
1.Add a pinch of sugar and ½ tsp. of soy sauce into chicken and marinate about 5-10 minutes
2.Meanwhile cut onion into a half-moon and jalapeno into strips.
3.In the hot pan add oil and garlic, cook garlic until golden brown
4.Add chicken stir it until cooked then add onion and jalapeno stir it 2 times then add all of the ingredients stir it until mixed well and the jalapeno is cooked.
Tiger cry or “Suer Rong Hai” is the name of this dish. Now you wander what kind of food I am talking about?Actually it is marinated grilled steak.This dish is from northeastern (E-sann) Thailand, but why is the name of it so funny.I heard from my friend that because this grilled steak taste was so good it made a tiger cry, because he wanted to eat it.That’s what he said, I don’t know how true it is maybe he wanted to joke with me so he made up this story who knows (If you have another theory please let me know)!!!But one thing I know this dish tastes really good.For the original recipe actually I have to tell you I don’t really know it, because different restaurants have their own recipe, but the main ingredient of rice powder(grounded toasted rice: recipe in Num Tok)is always the same.So one day I wanted to have Tiger cry so bad.I made it my own recipe and it came out awesome.Even my hubby loves it, so today I’ll share it with you.Try it and please let me know what you think about this recipe.
Ingredients
1-2 pound top sirloin
2 tbsp. rice powder
2 tbsp. lime juice
2 tbsp. soy sauce or fish sauce
2 tsp. sugar
2 tbsp. vegetable oil
1 tsp. chili powder (optional you can also use Cajun pepper or chili flack to make it less spicy)
2 tbsp. thin slice green onion.
Cooking instructions
1.In a ziplock bag mix all ingredients together except steak and mix well.
mixing the marinate
2.Add steak, massage the meat and let it marinate1 hour - 12 hours
Marinate steak
3. At the grill preheat the grill till 375 F grill cook the meat 5 minutes per side for medium rare.Or for the original cook well done about 7-8 minutes per side.
Note : usually Thai folk eat our meat well done
4.Take the stake out of the heat let it sit about 5 minutes for the juice of meat not run when you cut.
5.Slice stake into bite size serve with Num jim jew (recipe follows)
Num Jim Jew
Num Jim Jew is Thai E-sann dipping sauce is very common dipping sauce always served with northeastern style grilled food and also very easy too.In the original recipe use tamarindfor sour component, but if you don’t have it use lime juice and add a dash of sugar to balance the taste.
Ingredients
2 tbsp. tamarind juice or lime juice
2 tbsp. fish sauce
2 tsp. rice powder
1-2 tap. Chili powder
¼ tsp. sugar (if need)
1 tsp. thin slice green onion (garnish)
Cooking instructions
Very easy mix everything together and it is done!!!
In Thailand we have a lot of kinds of spicy dip we call them Num Prick. Thai folk don’t eat dip like snacks in America, but we eat it as a main course with a lot of vegetables, fish and rice. For Num Prick Oung it is a Northern Thai spicy dip. I think it is very easy to make and a very good step for the person who wants to try real Thai food in another level from menu in a regular restaurant in America, because it is not too spicy. For the recipe I got it from my aunt she came from north of Thailand, but since I cannot make the paste like the original, I substitute it with red curry paste to make easier to find the ingredients for me and you.In the original we serve it with fresh cabbage, fried pork skin “Cap Moo”, sticky rice. After I know more about western style cooking. I realize this recipe is almost like pasta sauce. So I try to serve it with spaghetti as a pasta sauce amm.. it came out pretty good.
Ingredient
2 tbsp. red curry paste
½ pound ground pork
1 (16 zo) can dice tomato
¼ cup sherry tomato (optional)
2 tsp. sugar
1 tsp. fish sauce (1/2 tsp. salt)
Cooking instructions
1.In the mixing bowl mix ground pork, red curry paste and tomato together
2.In the medium pot add mixture, stir it until cooked
3.Add sugar and fish sauce stir it until mixed well, keep stirring until it gets thicker (about 7-8 minutes)
How to serve
1.The original serve with cabbage pork skin and sticky rice just like dip.
2.For pasta serve over spaghetti just like meat sauce
You try it and tell me which one do you like more…
For this blog modern Thai food brought you Pad Ka Prow…. This dish is another common Thai fast food served with rice, also some people (like me) add fried egg too. Me and my friend always make fun of this dish, we call it “no thinking dish”, because when we are very busy at work we don’t think about food, so when we order lunch we always end up with Ka prow gai-kai dow (it’s rhyme) meaning chicken basil stir fried with fried egg.Sometimes the whole table orders just the same thing that’s how common a dish this is.I don’t know why, maybe because the rhyme of the name or the tasty and spiciness of the dish. But one thing I know is the recipe… This recipe is very easy and you can use any kind of meat like beef, chicken, pork, shrimp or frog (I mean it !!) the weirdest kind of meat I have eaten is snake in Basil stir fried (amm.. taste like chicken and fish).You can use grounded, slice or thick cut. It’s up to you, for me I like grounded because it makes the flavor mix well together (in my VDO I use thick slice). Also, you can put in vegetables like bell pepper, eggplant, green bean, long bean, bamboo or onion. The most important part is “Basil” just like I said in herb blog.Actually in Thailand we use just holly basil only, because Ka-prow means holly basil just like the name of the food. My mom she never cooks Thai basil stir fried without it.
Anyway in America and especially in Georgia most of the Thai restaurants use Thai basil not Holly basil, because it is too hard to find holly basil. My recipe calls for Thai basil, if you cannot find Thai Basil use sweet basil. I have tried sweet basil one time. It worked OK in the dish, but you need to use it 2X more than Thai basil.Now are you hungry? Let’s start cooking.
Ingredients
2 gloves of garlic (minced)
1-7 chopped Thai chili (up to your hot level, 3 for medium)
1.In the pan heat up oil till hot, add garlic and chili stir it until you smell the aroma (Whenever you sneeze that’s it!)
Note: If you can’t handle the sneeze and aroma all over the house just add chili after adding meat (like VDO)
2.Add meat, stir, add sugar and all the sauce, stir until meat cooked
3.Add vegetable stir till cooked
4.At the end add basil turn the heat off and stir till mixed well
5.Serve with steamed rice fried egg (sunny side up or upside down that’s up to you)
If you want to make it just like in Thailand have lime, fish sauce and fresh chili dipping sauce (recipe follow) on the side. Now it’s complete!!!
Lime-fish sauce and chili dipping sauce
In Thai you can see this sauce everywhere. Some Thai folk cannot leave without it (my grandpa).It’s a common sauce on the table, because some people like it tastier than others, so they can fix food up to their own taste buds. Here is the recipe.
