Sunday, March 13, 2011

Stir-fried Shrimps with Broccoli

Another quick and easy dish to make. Nothing much for the prep. - cut broccoli, cleaned shrimps, crushed garlic, and it takes only five minutes on the heat.

It's a light dish that I love to make to accompany with some heavy dishes like spicy curry or some meaty dishes, and eat with steamed rice.

Fresh and Fresh
- One small head of fresh broccoli, cut.
- Fresh shrimps, cleaned and deveined.
- 3 cloves garlic, crushed.
- Ground black pepper.

- 2 tbsp.olive oil
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1 tsp. white vinegar

1. A wok on high heat, add olive oil and crushed garlic, saute until fragrant.
2. Add shrimps, give a quick stir just for the shrimps about to turn opaque, add broccoli. Stir.
3. Start seasoning with fish sauce, sugar, white vinegar. If it's too dry, add 1 tbsp. water.
4. Give a quick stir until the shrimps cook through, 1-2 minutes, sprinkle with black pepper.
5. Taste, and adjust the taste. Turn off the heat. Serve.

I got orangey sauce because of all heads of shrimp that I keep them intact. They always make tasty sauce.

Monday, March 7, 2011

Spicy Thai Ground Pork Salad

Larbb Moo

Just to mention this dish is enough to make my mouth salivary. Led by tangy, a touch of salty, sweetness of ground pork, and then complements with fresh herbs.

Eat with warm sticky rice and a bunch of fresh green leaves, this dish makes my lunch simply delicious.

- 1 1/2 cup of ground pork
- 1/3 cup of pork liver, cut to small bite and boil for 2 minutes, fetch them out.

- 6 small heads of shallot, chopped.
- 2 tbsp. chopped fresh cilantro.
- 2 tbsp. chopped green onion.
- hand full of mint leaves.
- 1 tbsp. toasted finely ground rice. (toast raw rice in a hot pan until fragrant, grind with coffee grinder)
- bunch of fresh green leaves for eating raw such as Romaine lettuce, Boston lettuce, green bean or string bean.

- 2 tbsp. fresh lime juice
- 1 1/2 tbsp, fish sauce
- 1 tsp, sugar (optional)
- 1 tsp. chili powder.

Five minutes cooking time.

1. Marinate ground pork with lime juice for 10 minutes.
2. In a small sauce pan on high heat, stir ground pork with boiled pork lever until the pink is almost gone. (keep stirring to separate the pork so they don't stick together.)
3. Start seasoning with fish sauce, chili powder and sugar(optional).
4. Give a quick stir until the pork cook through, taste and adjust the taste. If you feel it's a bit dry, add 1 tbsp. of water. Turn off the heat.
5. Add cilantro, mint leaves, shallots, green onion and toasted finely ground rice. Stir to incorporate. Serve.

Serve with green leaves - break the leaf into small bite sized, and wrap the pork salad with it.

When I wanted to have a full version of Thai Eastern food, this Lardd Moo will be serving along Papaya salad, salty fried chicken or grilled chicken, or BBQ pork, sticky rice and a big bunch of fresh raw vegetable.

They make a great finger food party.

Tuesday, March 1, 2011

Shrimp Pad Thai

Pad Thai Goong Sod (Goong=shrimps, Sod=fresh)

For those who are already big fans of Pad Thai, and wanted to try making this delicious stir-fried noodle, following my post here, you'll get the taste of Pad Thai that we normally eat in Thailand - with all ingredients that Pad Thai should have and should taste like, only one thing missing here is beansprout....

In Thailand there are only Pad Thai and Pad Thai Goong Sod (shrimp Pad Thai) or, in some places, seafood available - there are no chicken, beef or vegetable Pad Thai like you see in most Thai restaurants here in the US.

The original Pad Thai has small dried shrimps instead of big fresh shrimps, which later added to the menu as a new choice.

Working with dried noodle is a bit tricky. They need a lot of liquid and proper times to soften them up.

Serving two hungry people.
- Hand full of dried rice noodle, soaking in warm water for 15 minutes. Save the water for later use.
- Fresh shrimps, clean and deveined
- Hand full of garlic chive leaves, cut 1" long and leave some to eat fresh with the noodle.
- Hand full of beansprout (I don't have it this time)
- 5 small heads shallot, chopped
- 3 cloves of garlic, minced
- 1/4 cup preserved reddish
- 2 pieces hard tofu, diced
- 2 eggs
- ground peanut
- wedge of lime
- chili powder (optional)

- 2 tbsp. tamarind water
- 2 tbsp. fish sauce
- 1 1/2 tbsp. sugar
- 1 cup water
- 6 tbsp. olive oil

1. In small bowl, mix tamarind water, fish sauce and sugar together.
2. Add 2 tbsp. olive oil in a hot pan, in goes shallot and garlic, saute until fragrant.
3. Add soaked soft noodle, stir-fry to incorporate with shallot and garlic, add water (used for soaking noodle), start with mall amount. Keep stirring, don't let the noodle stick together.
4. Add in mixing sauce (in no. 1). Keep stirring until the noodle get soft. If you feel that the pan get too dry and the noodle start to stick to the pan, add more water. Pick up some noodle to taste if they are soft then transfer the noodle to a resting plate.

5. In the same pan, add 2 tbsp. olive oil, hard tofu, preserved reddish and shrimps. Stir-fry until the shrimp get almost opaque.
6. Put shrimps to the side of the pan, making room for two eggs.
7. Add 2 more tbsp. of olive oil, crack in the eggs and scramble them.
8. Incorporate the shrimps and scrambled eggs.

9. In goes, the preparing noodle, stir to incorporate everything together.
10. Add chive leaves, beansprout. Stir.
11. Taste the noodle, make sure they are soft, turn off the heat. You can also adjust the taste later in your plate.
12. Serve with ground peanut, fresh beansprout, fresh chive, a wedge of lime, chili powder (if you like spicy)

Enjoy your Pad Thai with lots of shrimps as you like.
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