gxcvUfbo – At43

Tom Yum Noodle Soup

gxcvUfbo — Tue, 11 Apr 2017 08:21:22 +0000

For Basic Pork Stock:

2 lb pork bones (or substitute chicken bones)
5 cloves garlic, crushed
5 cilantro roots
½ tsp white peppercorns, cracked
top half of 2 lemongrass, cut into 2-inch pieces

For Ground Pork:

2 Tbsp water
200 g ground pork (or substitute ground chicken)
1 tsp fish sauce

For Fried Garlic

5 cloves garlic, chopped
3-4 Tbsp vegetable oil

Assembly:

8 tsp sugar
8 tsp fish sauce
4 Tbsp lime juice
1/2 cup ground roasted peanuts
Roasted chili flakes* or regular chili flakes, to taste
24 oz (720 ml) pork stock
100g Asian-style fish cakes, thinly sliced (store bought)
160 g fresh egg noodles (thin) or another noodle of your choice**
1 1/2 cup bean sprouts
1/2 cup chopped cilantro
Chili vinegar***

* If making your own roasted chili flakes, bake small dried Thai chilies at 300 F for 5-7 minutes or until the chilies darken slightly and smell smoky. Grind in a coffee grinder until fine. For citrusy chili flakes, you can bake a few kaffir lime leaves along with the chilies and grind it all together.

** I recommend choosing thin noodles for this soup. The given weight is for fresh egg noodles only; if you use another kind of noodles, the weight will be different.

***Chili vinegar is an optional condiment, but it is always served with noodle soups in Thailand. To make, simply chop some Thai chilies and cover with white vinegar and let sit for 15 minutes to infuse before using.

Source Information:

Tom Yum Noodle Soup ก๋วยเตี๋ยวต้มยำ (guay tiew tom yum)

http://www.seasaltwithfood.com/2011/03/tom-yum-soup-noodles-with-coconut-milk.html

Kao Tom

gxcvUfbo — Tue, 11 Apr 2017 08:12:05 +0000

6cups pork stock or 6 cups chicken stock

1tablespoon minced fresh gingerroot

2large shallots, minced and crushed

1celery, chopped fine

1stalk lemongrass, cut into 1 to 2 inch pieces

1 ¹⁄₄cups cooked rice

¹⁄₂lb minced ground pork

2tablespoons Thai fish sauce

1tablespoon lime juice

¹⁄₂bunch fresh cilantro, rough chop

Directions

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
Garnish with scallions and cilantro.

Source Infromation:

http://www.food.com/recipe/khao-tom-thai-rice-soup-333490
https://foodiethailand.files.wordpress.com/2015/08/img_0806.jpg

Pad Thai

gxcvUfbo — Tue, 11 Apr 2017 07:32:51 +0000

Easy to make at home-easier than you thought, I’m sure-and better than most pad Thai you’ve had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

12 ounces dried flat rice noodles, 1/4 inch thick

5 tablespoons peanut or neutral oil, like grapeseed or corn

3 eggs, lightly beaten

4 garlic cloves, minced

4 ounces small shrimp, peeled

4 ounces pressed tofu, or extra-firm tofu, blotted dry, sliced

2 scallions, cut into 1-inch lengths

1 cup bean sprouts, rinsed and trimmed

2 tablespoons nam pla (Thai fish sauce)

2 teaspoons tamarind paste or ketchup

2 teaspoons sugar

1/4 cup chopped peanuts

1/4 cup chopped fresh cilantro leaves

2 small fresh green chiles, preferably Thai, seeded and sliced (optional)

1 lime, cut into wedges

1. Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes; if you want to hold them a little longer, drain them, fill the bowl with cold water, and return the noodles to the bowl.

2. Put 2 tablespoons of the oil in large skillet over medium heat. When hot, add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you’re aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into 1/4-inch strips and set aside.

3. Raise the heat to high and add the remaining oil. When hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color, about 2 minutes. Remove from the pan with a slotted spoon and transfer to a plate next to the stove. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to the plate with the shrimp.

4. Put the drained noodles, eggs, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles, and remaining bean sprouts. Serve with the lime wedges.

Vegetarian Pad Thai.

Omit the shrimp and increase the tofu to 8 ounces. Substitute soy sauce for the fish sauce.

Source Information
http://www.howtocookeverything.com/recipes/pad-thai