Thai Beef Curry Noodles (泰式咖哩面)


 

INGREDIENTS

1 package of kway teow (flat rice noodle) or yellow egg noodles (I use yellow egg noodles here)
1 cup beef, cut into thin slices
1 hard-boiled egg, peeled and cut into quarters
1/2 cup ready-fried beancurd, sliced
1 tbsp roasted peanuts, coarsely crushed
1 shallot, finely sliced
1 garlic clove, minced
2 tsp Thai red curry paste
half can of coconut milk
1/2 cup of stock
1 tsp curry powder
2 tbsp fish sauce
1 tsp sugar
 

METHOD

(1)  Marinate beef slices with 1 tsp cornstarch, 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame seed oil and 1 tsp rice wine.  Set aside for 30 minutes.
(2)  Heat 1 tbsp of oil in a pan.  Fry the sliced beancurd until slightly crispy.  Drain and set aside. 
(3)  Reheat the oil and fry shallots until golden brown and crispy.  Remove and set aside.
(4)  In the same pan (add a little more oil if necessary), add the garlic and stir fry for a few seconds.  Add the curry paste (turn down to medium heat), and cook for a few seconds.  Add the coconut milk and heat through.
(5)  Add stock, curry powder, and seasoning.  Bring to a boil.
(6)  Add beef slices and make sure that the meat is covered with curry.  Boil for about 5 minutes, but do not overcooked the beef.
(7)  Have serving bowls ready.  Blanch noodles in hot water, drain and set aside in the bowl.
(8)  Pour the curry soup with beef over the noodles. Arrange the eggs, beancurd, shallots and peanuts on top of noodle.
(9)  Serve hot!
 

Thai Kway Teow Soup (Thai Noodle soup)


Kway Teow noodle dish is one of the popular street food in Thailand.  It is very cheap and comforting food for the locals.  I went to Thailand few times and I love their food.  At one of my trips, I tried a bowl of noodle soup (sitting at the street food stand) myself.  Unforgettable Delicious!  Here is the recipe for this noodle soup.

 

 

INGREDIENTS

1 to 2 cups of ground pork
1 packet of fine Rice Vermicelli or Flat rice noodle
1 chilli padi (Thai Chilli)
1/2 cup white onion, sliced thinly
1 tsp minced garlic
1 tbsp ginger, sliced thinly
1 cup bean sprouts, head and tail removed
fish cakes, slices (optional)
chicken stock or water
Seasoning:  2 tsp fish sauce, 1 tsp rice wine, dash of white pepper
Sauce:  1/2 tbsp lemon or lime juice, cilantro, 1tsp crushed peanuts, 1/2 tsp white sesame seeds
 

METHOD

 
(1)  Heat 1 tsp oil in frying pan.  Add ground pork, and break it up with spatula.  Cook till pork is fully cooked.
(2)  Add minced garlic, chilli padi, ginger slices and onion.  Stir fry till fragrant for about 5 minutes.
(3)  Transfer pork mixture to stock pot.  Add enough water or stock to the pot, about 6 bowls.  Bring to boil.
(4)  Add seasoning ingredients, bean sprouts and fish cakes to pot.  Bring to simmer for 15 minutes.
(5)  In another pot, blanch rice noodle for 1 minute.  Transfer noodle to serving bowl.
(6)  Combine sauce ingredients, and add about 1 tbsp of sauce to serving bowl.
(7)  Pour soup over the noodle, and garnish with crushed peanuts and cilantro. 
(8)  For extra spice, drizzle with little chilli oil.  You can also add other condiments such as fried garlic, fried shallots, green onion, red chilli etc. 
 

This slideshow requires JavaScript.

 
 

 

Thai Pineapple Fried Rice (黄梨炒饭)


INGREDIENTS 材料

1 large pineapple  (see instructions below to make pineapple boat)
1 tbsp dried shrimps (soaked in warm water for 5 minutes, and set aside)
few prawns, deveined with shells on
 
1 tsp minced garlic
1 tsp minced ginger
1 tbsp minced red onion (shallots)
3 cups cooked rice (overnight rice is the best)
1 cup frozen mixed vegetables
1 tbsp curry powder
1/4 cup raisins
1/4 cup cashew nuts (toasted, and season with salt and pepper)
1 green onion, sliced thinly
1 cup pork floss (available in Asian market)
few slices of red chilli (optional)
Seasoning:  1 tbsp fish sauce, 1 tsp salt, and dash of white pepper
 

 
 

METHOD  做法

(1)  Heat 1 tsp oil in pan till hot.  Add prawns and cook for a minute.  Remove and set aside.
(2)  Heat 1 tbsp oil in another clean wok.  Add soaked dried shrimps and fry till crispy.  Remove and set aside.
(3)  In the same wok, add minced garlic, shallots and ginger.  Stir fry till fragrant.
(4)  Add rice and stir fry till heated through.
(5)  Push rice to one side, and add little oil.  Add mixed vegetables and curry powder.  Stir fry everything including rice.
(6)  Add cooked prawns, raisins, cashew nuts, green onion and pineapples chunks.  Stir fry till everything is evenly mixed.
(7)  Add seasoning ingredients and continue to stir fry for another minute.
(8)  Remove from wok, and place carefully inside the pineapple boat.  Fill the pineapple boat to the top.
(9)  Garnish with pork floss, crispy shrimps and red chilli.  Serve and enjoy!
 

 
 
 
 
 
Preparing Pineapple boat
Using a sharp knife, halve the pineapple evenly.   Cut gently along the inside rim of pineapple, leaving about 1 inch thick.  Cut the pineapple flesh into smaller pieces.  Scoop out the pineapple flesh with spoon.  Cut the pineapple flesh into cubes and set aside.  Place the pineapple boat on a serving plate.

This slideshow requires JavaScript.