Gai sabb- spicy fried chicken salad.

           Today I just finished organizing my house.  I didn’t have to much time to cook and I wanted something spicy, so my menu today is made from ready to eat fried chicken from Wal-Mart but spice it up with this recipe “Gai Sabb” a very easy fix meal for my spicy craving.

            This recipe actually came from one of the KFC menus in Thailand.  They just developed it for their fried chicken for Thai peoples taste buds. First time I tried this dish was around 6-7 years ago and I like it.  They still have this dish on the menu. That probably means they got it right!!! So you try it and let me know what you think.

Ingredients

1 Fried chicken breast cut into bite size

½ cup slice half moon onion

1 lime juice

2 tbsp. soy sauce or fish sauce

2 tbsp. water

1 tsp. sugar

1 tbsp. chop mint

1 tsp. green onion

2 tsp. rice powder (see how to make it in Num tok blog)

1 tsp. dried Thai chili flack or cunjan chili (up to your hot level)  

Cooking  instructions

1.  In mixing bowl mix sugar, water, lime juice and soy sauce/fish sauce until sugar dissolves.

2.  Add fried chicken, onion, chili flack, rice powder, mint, green onion.  Toss them all until mixed well.

3.  Serve with rice and fresh vegetable like carrot or cabbage  

Tiger cry!!!

            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 marinate  1 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 tamarind  for 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!!!

Tiger cry with Dipping sauce

Todd mon kung

            Todd mon kung or Shrimp cake or as my hubby calls shrimp nuggets (He can eat 10 of them easily).  This dish actually is one of the new generations that created this dish (about 10-20 years ago).  It’s very popular in any restaurant in Thailand.  It’s very easy to make and very easy to eat, because it’s not spicy and of course it’s fried food served with sauce called “Num jim bouy” or sweet and sour plum sauce if you cannot find use sweet and sour just like in Chinese food is find.  In the original recipe use the fat of pork in it to make it soft in texture, but for me in America I can’t find it in a regular grocery store.  So I try to use something else to substituted pork fat in order to taste like the original.

Ingredients

1 ½ pound shrimp peeled and deveined.

¼ pound ground pork

¼ cup corn starch (for marinate shrimp)

1 Tsp. corn starch

1 tsp. salt

2 tsp. Pepper

1 egg white

2 beat egg

½ cup all-purpose flour

1 cup panko bread crumb

4 cup Oil for deep fried

Sweet and sour plum sauce

Cooking instructions

1.      Marinate shrimp with ¼ cup corn starch about 5-10 minutes then wash it and pad dry

Shrimp after marinate and pad dry

2.      In the food processor put the shrimp into it blend it about 30 seconds.

ground shrimp

3.      Add ground pork mix it about a couple of pulses (food processor).

4.      Add 1 tsp. corn starch, salt, pepper mix it well

5.      Add egg white mix it well



The shrimp mixture



6.      Meanwhile preheat oil until 350 F

7.      Mix all-purpose flour, salt, pepper put in to one plate set aside

8.      Beat 2 egg set aside  and put panko bread crumbs into a separate plate to get ready to be fried

9.      Scoop the shrimp mixture about 2 tbsp. make it into a ball, press it into an all-purpose flour, make flat tick about ¼ inch (in picture) coat with flour on both sides

press shrimp mixture into flour

10.  Dip it into egg and coat into panko bread crumbs again.

after coat with egg and panko

11.  Put it into hot oil fried until golden brown on both sides ( about 2-3 minutes each side)

12.  When it’s done take it out and put it on a paper towel.

13.  Serve with sweet sour plum sauce