hot and spicy pork noodle soup

Hot & Spicy Pork Noodle Soup : Guay Tiew Moo Dtom Yum ก๋วยเตี๋ยวหมูต้มยำ

I love eating noodles to bits especially "Dtom Yum Noodle". It doesn't matter its noodle soup or dry. I always enjoy it. I think its my most favourite street food ever! (I am kind of addicted to it. If I hear that there are some delicious noodle joints somewhere... I will always find my way to try them.) Oh well, I just love noodles! 

I love "Dtom Yum" noodle but I never once cooked it at home as it requires many ingredients and its time consuming. Yes, I love spending hours in the kitchen but lately, I have been kept too busy with work. (I work 6 days a week and 10 hours everyday.) On my day-off, I just want to sit.. doing nothing but being relaxed with books and music... I think I work too hard. I can hardly find time to do anything I enjoy doing. Let alone spending hours in in the kitchen. Luckily, last week, I had a 3-day-off. Hence, this yummie noodle recipe! 

Find below my recipe 

Soup

3-4 Cups Water

1/2 Kilo Pork Cartilage or Pork Ribs  

1 Medium Daikon, Cut

Coriander roots, crushed

Black pepper, crushed

Garlic crushed

Noodle (egg noodle, thin rice noodle, vermicelli or any kind of noodle that matches with your personal taste)

Minced Pork, boiled (made into balls and then pressed to make them flat) 

Pork Liver, boiled briefly (do not over-cook otherwise it will be tough and bitter)

Hard or Soft Boiled Egg, halved 

Bean Sprout

Fresh Organic String Bean, sliced 

Fresh Organic Red Chilies, sliced 

Fresh Organic Thai Parsley, thinly sliced 

Fresh Organic Spring Onion, roughly chopped 

Fresh Organic Coriander Leaves, roughly chopped  

Peanut, roughly ground

Dried Chillies, Ground

Palm Sugar

Lime Juice 

Preparation 

Set a large pot our medium heat, add water, crushed coriander roots, garlic and black pepper. Bring to the boil, add pork ribs. Leave to simmer for 30 mins or till cooked (spoon-tender). 

Set another large and deep pot our medium high heat, add water and bring to the boil. Cook the noodle as instructed on the package. Remove into the serving bowls. Later, cook bean sprouts and string bean in boiling water briefly (do not over cook otherwise you will loose the crunchiness of the veggies) and then remove into the serving bowls. Drizzle garlic oil on cooked noodles and vegetables and toss to mix well everything well. Set one side.

Serving : In a bowl, mix palm sugar, lime juice, fish sauce, dried chilies, ground peanut and chopped parsley, then add the soup and mix everything well. Taste if more seasoning is needed (to taste). Pour the seasoned broth into the serving blows on top of mixed noodle & vegetables. Lay some minced pork balls, cooked pork liver pieces, pork cartilage, daikon (a little of this and a little of that) and a piece of boiled egg on top. Sprinkle with chopped coriander leaves and spring onion. Serve hot with some crispy wantons. Absolutely delicious!

minced pork simmered in coconut cream

Minced Pork Simmered in Coconut Cream & Soy Bean Paste : Lon Tao Jiew หลนเต้าเจี้ยว

I dont' normally like eating coconut cream or milk but some dishes are way too delicious to skip. I remember that my grandmother cooked this "lon" very often when I was very young. I didn't like it then as there were to many greens accompanied it. People change over time and so do I. As I grow older, I now learn to like/appreciate eating fresh vegetables. I dont know why.. I guess it has something to do with the thought that eating vegetables helps me to be healthier. 

Find below my recipe 

1 Cup Coconut Cream

1/2 Cup Chicken Stock 

1 Cup Minced Pork 

2-3 Tablespoons Fermented Soy Bean Paste

1-2 Tablespoon Palm Sugar

1 Tablespoon Fish Sauce (find the best quality that you possibly could.)

1-2 Tamarind Paste 

2-3 Medium Shallots, sliced 

1/2 Cup Chicken Stock

Garnish 

Red & Green Chilies, sliced into rings

Fresh Organic Coriander Leaves 

Fresh Organic Cucumber

Fresh Organic String or Winged Beans

Fresh White Turmeric  peeled and sliced  

You can simply add any raw fresh vegetables (to taste)

Preparation

Set a saucepan over medium high heat, bring the coconut cream to the boil, then add minced pork. Wait till pork is cooked through, add soy bean paste. Season with palm sugar, tamarind paste and fish sauce. Taste if more seasoning is needed. (The relish should creamy, salty (from the bean paste) with very little sweetness) Turn off the heat. Sprinkle with red & green chillie slices and some fresh chopped coriander leaves. Serve in a small serving cup with lots of mixed fresh vegetables and steamed wholegrain rice. 

stir-fried pork and string bean in red curry paste

Stir-fried Pork & Organic String Bean in Red Curry Paste : หมูผัดพริกแกงใส่ถั่วผักยาว

Lately, I have been working very hard. I work 6 days a week and I spend/t more than 10 hours at work and I was/am entirely worn out. When I got back home I were extremely exhausted. I cooked a lot of quick-fix meals for dinner. I always love good quality home-cooked food and I love to cook my own food mainly because I know whats in it. This dish is perfect (Protein, Veggie & Carb) for a mid-week dinner. Its simple and easy to prep and very fast to cook. 

Find below a recipe

Red Curry Paste : you can cook the paste on the weekend and have it kept in the fridge. 

4 Whole Red Shallots, peeled

4-6 Cloves of Garlic, peeled

1-2 Lemongrass, thinly sliced

1 Kaffer Lime, grated (only the green bits)

1 Galangal, thinly sliced

4-6 Dried Red Chillies, soaked and cut into small pieces 

2 Teaspoons Shrimp Paste (find the best quality)

1 Teaspoon Coarse Sea Salt (coarse sea salt will make it easier when you pound the paste)

1-2 Coriander Roots, cut

2 Teaspoons Coriander Seeds

1 Teaspoon Caraway

Smash all ingredients together by using a mortar and pestle until well-mashed. If you don't have them on hand, then a blender will do but the paste will not be as good. Put the paste in an airtight container and it can be kept in the fridge for a month. 

1 Cup Pork Shoulder, sliced (You can always change to pork tenderloin.)

1 Cup Organic String Beans, cut 

3 Kaffir Lime Leaves, Shredded 

2 Tablespoons Red Curry Paste (You can find some good quality red curry paste in Supermarket if you are too lazy to cook your own paste)

1 Tablespoon Fish Sauce

A dash of un-refined Brown Sugar 

2 Tablespoons Cooking Oil 

Preparation

Heat a wok over medium-high heat, add cooking oil. Add curry paste, stir-fry till aromatic. Add pork and stir fry to mix well. Add a little of water or stock and keep stir-frying till pork is almost cooked through. Turn the heat up a little, then add string bean, stir-fry for a few minutes. (Don't leave string bean in the heat too long. You need to be quick at this stage. Make sure that string bean is not over-cooked. I personally  like it crunchy and green.) Add kaffir lime leave, fish sauce and a pinch of brown sugar. Taste if more seasoning is needed. Turn of the heat. Serve immediately with steamed rice or steamed whole grain rice. (You can always add one or two fried eggs on top as we "Thai" like to have it served with.) Absolutely satisfying. 

stir-fried long green bean with pork tenderloin

Stir-fried Organic Long Green Beans with Pork Tenderloin : ผัดถั่วฝักยาวใส่หมูสันใน

This is a quick-fix-dinner (I like cooking something easy & quick for a mid-week dinner). When you are totally worn out after a day at work, you simply want something easy, quick and delicious for dinner. This dish is very easy to prep and all it takes is 5 minutes to cook. 

Find below a recipe

1 Cup Pork Tenderloin, sliced

1 Cup Organic Long Green Beans, cut

2-3 Cloves Organic Garlic, roughly chopped 

2 Tablespoons Cooking Oil (I prefer Olive Oil - extra light & mild)

2 Tablespoons Oyster Sauce

1 Tablespoon Soy Sauce

1 Teaspoon Fish Sauce (Optional)

A dash of un-refined Brown Sugar 

Preparation

Heat a wok over medium high heat, add cooking oil. Add chopped garlic, stir fry till aromatic. Add pork, stir fry till almost cooked through. Add oyster sauce, soy sauce and a dash of sugar. Add long green bean and keep stir frying. Taste if more seasoning is needed. Turn off the heat. Serve with steamed wholegrain rice, soft boiled eggs and a small cup of chilli lime fish sauce. Simply delicious!

egg noodle with five-spice roast pork

Egg Noodle with Five-Spice Roast Pork : บะหมี่หมูอบ

There are many things on my mind lately. The only way to calm myself down is to cook something. Tonight, after work, I cooked this dish for dinner just to be able to focus on one thing and to be alone with myself. Amazing how cooking can help me through many tough times! 

Anyway, find below my recipe 

400 G. Pork Tenderloin Fillet (or any part that you prefer. I like Pork Belly or Shoulder)

1 Teaspoon Sesame Oil

1 Teaspoon Garlic, finely chopped

2 Coriander Roots, crushed

2 Tablespoons Soy Sauce

1 Teaspoon Palm Sugar

1-2 Star Anise

1 Teaspoon Black Pepper, roughly crushed 

1 Tablespoon Chinese Five-Spice Power

2 Litres Chicken Stock

200 G. Dried Fine Egg Noodles

1 Cup Organic Mushroom (I always prefer mini Japanese Mushroom like Bunapi-Shimeji. I like the way it presents itself tastefully on the serving plate.)

Fresh Organic Coriander Leaves 

Sea Salt 

Preparation

Brown the pork fillet in a large saucepan. Heat the remaining oil in a wok over medium high heat. Add garlic and stir fry till aromatic and turning yellow, add the browned pork fillet back in. Add soy sauce, palm sugar, chicken stock, star anise, coriander roots, black pepper and five spice. Bring to the boil. Reduce the heat to low and cover. Let it simmer for 1 or 2 hours or till the pork is fork-tender. Make sure there are lots of sauce/gravy left as well. Keep one side. Cook the egg noodle as instructed on the side of its package. Cook mushroom briefly, remove and keep one side. Slice the roast pork.

Plating : Lay a few pieces of sliced roast pork over a bed of egg noodle. Spoon some gravy on top of the noodle. Sprinkle with cooked mushroom and fresh chopped coriander leaves. Voila! 

hot & sour pork spare ribs soup

Hot & Sour Pork Spare Ribs Soup : Dtom Sab Kra-dook Moo On - ต้มแซ่บกระดูกหมูอ่อน

A week ago, I had a thought of cooking this dish and today I cooked it for lunch. This hot, sour and richly fragrant soup is absolutely delicious! Its very easy to cook but you need to simmer the spare ribs for hours in order the get them very tender (till melt-in-your-mouth).

Find below my very simple recipe

1 Kilo Pork Spare Ribs

3 Sticks Organic Lemon Grass, roughy sliced

1 Galangal, roughly sliced

3-4 Red Shallot, halved

3-4 Kaffir Lime Leaves, roughly shredded 

2-4 Fresh Organic Red & Green Chillies (Optional)

7-8 Fresh Organic Straw Mushroom, cleaned and halved (Optional)

2 Medium Organic Plump Tomato, quartered (Optional)

Fresh Organic Coriander

Fresh Organic Thai Long-leaf Parsley

Dried Red Chillies, fried and ground

3-4 Tablespoons Fish Sauce

3-4 Tablespoons Lime Juice

Preparation

Set a large pot over medium high heat, add water (you can use the stock but I use water as it will be simmered for hours.) and bring to a boil. Add a dash of sea salt, galangal, kaffir lime leaves, red shallot and lemon grass. Add spare ribs and leave to simmer for an hour or more (till fork tender). 

You can choose to season the whole soup in the pot at once or do each time in an individual serving bowl. I like the latter as you can keep the rest (wich is not yet seasoned with ribs in the fridge) and serve it later the next days. It tastes fresher and tastier to season it each time just before serving. 

Plating : In a serving (deep) bowl, add fish sauce, lime juice and ground dried chillies. Add the hot soup with spare ribs. Stir to mix well and taste if more seasoning is needed. Sprinkle with fresh coriander and Thai long-leaf parsley. Serve hot with a cup of whole grain steamed rice. What a very satisfying dish!

fried-rice with fermented pork sausage

Fried-rice with Fermented Pork Sausage : Kao Phad Neam - ข้าวผัดแหนม

I got so lucky. I got paid to be home for the past 2 weeks! I really enjoyed my mini break. This was the reason why I had time to post more recipes lately and I hope to be able to do a lot more this year. 

I felt like January was a very good & fresh start for me as, unexpectedly, many good things keep happening. It seems to me that my life is gradually getting back on track. If things work as the way I have planed. In the next 2 years, I will be moving to London and open my own restaurant! (keep my fingers crossed). 

Anyway, back to the recipe, last week, I craved for fermented pork sausage and I cooked this dish for lunch. Its very easy and delicious. I mean its boring to eat the same old fried-rice for lunch all the time - you know what I mean... 

Find below a recipe

1 medium stick (180g.) of Fermented Pork Sausage (make sure to get a good or high quality one - mainly for a hygienic reason.), sliced/chopped roughly into small pieces

2-3 organic Eggs 

1-2 cups of Steamed Rice (white or whole-grain - I prefer whole-grain rice.)

2-3 cloves of Garlic, finely chopped 

2 tablespoons of Cooking Oil (I prefer Extra light & mild Olive Oil - I think its healthy!)

2 tablespoons of Soy Sauce

1 tablespoons of Seasoning Sauce

1 tablespoon of Oyster Sauce (Optional)

A dash of un-refined (brown) Sugar 

1 medium Onion, roughly chopped (Optional)

1 medium organic Plum Tomato, sliced (Optional)

1-2 organic Red Chilies, sliced (Optional) 

Garnish 

Roasted Peanuts (Optional)

Organic fresh Ginger, thinly julienned (Optional)

A handful of fresh organic Coriander and Spring Onion, roughly chopped

Fresh organic Cucumber, sliced (I prefer Japanese Cucumber as its more crunchy.)

Organic Lime, cut into wedges

Preparation

Set a wok over medium-high heat, wait till hot but not too hot. Add cooking oil and chopped garlic and fry till aromatic. Add fermented pork sausage, red chilies and egg, stir-fry a few times and leave till almost set. Add steamed rice, stir-fry very quickly. Add soy sauce, seasoning sauce and a dash of sugar. Taste if more seasoning if needed. Removed into a serving plate. Sprinkle with chopped coriander and spring onion. Served with roasted peanuts, ginger, fresh cucumber and a few of lime wedges. How easy!

spicy vermicelli salad

Spicy Vermicelli Salad : Yum Woonsen - ยำวุ้นเส้น (ใส่กุ้ง ปลาหมึก หมูสับ)

I have been craving for "Yum Woonsen" for weeks but I was kept very busy with work after New Year. Luckily, this week, I am told to take a short break again. I am not sure if this is supposed to be a good thing as it sounds too good to be true and (I seriously think) it probably is... Anyhow, I am glad that I get to be home and get to cook this spicy vermicelli salad.. Its very delicious and I am totally satisfied. 

Please find below a recipe

4-6 King Tiger Prawns, cleaned and deviened 

1 medium Squid, cleaned and cut into rings 

1 cup minced free-range Pork

1 Medium Organic Onion, sliced 

A handful of organic Chinese Celery, cut 

2 medium organic Plum Tomatoes, sliced 

A handful of organic Spring Onion & Coriander Leaves, cut 

1 Small pack of Glass Noodle/Vermicelli (approx. 100 G.), cut and soaked in water

Roasted Peanuts/Cashewnuts (Optional)

Spicy Chillie & Lime Dressing 

4-6 Bird-eys Chillie, roughly chopped 

4 Tablespoons Lime Juice

3-4 Tablespoons Premium Quality Fish Sauce

A dash of Un-refined Brown Sugar 

A few of Coriander Roots, cleaned 

Preparation

Add all ingredients of dressing into a blender. Press a button briefly and there you have it. (Make sure that you don't blend the dressing too long as we don't want it too smooth/fine.) Set one side. 

Set a large sauce pan over medium-hight heat, add water and bring to a boil. Add minced pork, wait till almost cooked through, then add prawns and squid, leave to cook for a few mins and lastly add vermicelli. Remove everything into cold water to stop them from being cooked. (We don't want to over cook prawns and squid.) Strain the water and keep one side. (You can cook them separately ; one by one for each ingredient but to save time and energy, I cook them all at once as I know how to cook them nicely at the same time.)

In a large salad bowl, add all vegetables, cooked minced pork, prawns, squid and vermicelli. Drizzle with lots of dressing. Toss to mix everything well. Taste if more dressing is needed. Remove into a serving plate, sprinkle with roasted peanuts or cashewnuts. Serve immediately. (You can either serve it alone or with a cup of steamed rice.)

buta kakuni (riya's style)

Buta Kakuni Don : Japanese Braised Pork Belly served on Japanese Steamed Rice.

Here it is as I mentioned in my previous post that I will post a recipe of Buta Kakuni. This dish is a favourite for the kids! I don't cook it very often though as its too fatty. Its not a healthy dish but, from time to time, you can allow it on your dining table. Life is about compromising.. eh? Anyway, its not only delicious its also versatile. I mean you can keep it in the refrigerator and later use it as a main topping for the hot Ramen.

Find below my very own recipe of "Buta Kakuni" 

• Pork Belly approx. 1-1.5 Kilos (free-range), cut into chunks (You can always use any kind of pork - tenderloin, shoulder or anything that you prefer but keep in mind that this recipe works best with fatty part of pork.)
• 2 Tablespoons of  Brown (Un-refined) Sugar
• 1 Large  Organic Leek and/or Onion, sliced 
• 1 Large Piece of Fresh Ginger, finely grated (Approx. 2 tablespoons.)
• 2 Large Cloves of Garlic, finely grated
• 2 Coriander Roots, crushed (Optional - To me, it is a bit like adding a touch of Thai. Its more aromatic using this ingredient.)
• 1-2 Teaspoons of Ground Cinnamon
• 3-4 Tablespoons of Shoyu or light Soy Sauce (Go light on the salt, when the liquid/gravy is reduced. It will become salty.)
• 1/2 Cup of Sake
• 1/3 Cup of Mirin
• Approx. 3-5 Cups of Water

Side 

• Organic Bok Choy, Leek, Broccoli or Green Bean, blanched
• Boiled Organic Eggs 

Preparation 

Set a large saucepan over medium-heat. Sauté the pork belly chunks, with no oil (you don’t need it.) until browned. Add enough water to cover the pork and add ginger, onion, sake, sugar, soy sauce, ground cinnamon, garlic, leek and mirin in and bring to a boil on medium heat. Put a lid on and leave to simmer  for 2 hours or until the liquid is 2/3 gone. (Make sure that there is enough liquid left. Its more delicious with lots of gravy drizzled on top of the rice when serving.)

Serve, in a bowl, on top of steamed Japanese rice with a side of very plain vegetables, like green bean, bok choy, leek and boiled egg. Drizzle with lots of gravy. Yummie!

miso ramen (riya's style)

Miso Ramen with Home-roasted Kakuni 

First, I would like to apologise for not posting any recipes at all this month. I have been kept very busy with my work as I have got a new job. I need to clear so many things at my current work place before leaving to a new place in early September.

My life is completely hectic but I do like it as I know that there is a better future waiting for me. : ) Now... I do believe that "good things will finally come to those who wait".

Anyway, last night I cooked this "Miso Ramen" and it tasted really good. So, I think I should share the recipe here. (I will need to go round the Miso soup a few more times to get it exactly right. I will keep the recipe updated.)

Soup

• 4 Litres of Water
• 2 Kilos of Free-range Chicken/Pork Bones
• Ginger, roughly sliced 
• Kombu (Optional)
• 1 Tablespoon of Sea Salt
• 1 Teaspoon of Sesame Seed Oil
• 1-2 Cloves of Organic Garlic, finely chopped
• 1 Large Organic Onion, finely chopped 
• 2 Tablespoons of White Miso Paste
• 2 Tablespoons of Red Miso Paste
• 2 Tablespoons of Tobanjan (I prefer the Korean Gochujang)
• 2 Tablespoons of Shoyu (Japanese Soy Sauce)

Toppings

• 4 Slices (Per One Serving Bowl) of "Kakuni" / "Chashu" (I will post a recipe of my home-roasted "Kakuni" later in the next post. I like to serve it with  in a bowl of steamed Japanese rice, blanched Bok Choy, boiled egg and drizzle with lots of gravy. Its absolutely delicious.)
• Organic Tofu (Optional)
• Organic Bean Sprouts, Sweet Corn,
• Wakame Seaweed / Dried Seaweed Sheets
• Sliced Organic Green Scallions / Organic Leeks (I prefer sliced leeks)
• Sliced Organic Shiitake Mushrooms. blanched
• Organic Bok Choy, blanched 
• Boiled Organic Eggs

Noodles

You can always get an instant Ramen noodles that's available in any supermarkets but I prefer fresh noodles. I use fresh noodles that I bought from (Fuji) Japanese Supermarket.

Preparation

In a large pot, add water and chicken/pork bones, ginger, kombu and sea salt. Leave to simmer for 30 minutes or hours (this depends on the time that you have. The longer you leave it to simmer, the more flavour you could pull out of the bones. Add white and black miso, tobanjan, sesame oil, shoyu and chopped garlic. Leave to simmer and allow all flavours to blend well together. When the soup is ready, remove all the bones, drain well and keep the broth hot one side.

 

In a large saucepan, add water & salt and bring the the boil. Cook the noodle as instructed at the side of the package. (You can blanch the vegetables and boil the eggs in the same saucepan while you are cooking the noodles.) Rinse in a pasta-drainer with hot water and put the noodle in a serving bowl. Arrange the toppings on the bed of noodles, then poor the hot broth on top of the noodles. Sprinkle with sliced leek. Serve hot with small cups of  Japanese rice  vinegar, tobanjan or dried chili flakes and shoyu.

thai spicy smoked sausage salad

Thai Spicy Smoked Sausage Salad : ยำใส้กรอก(รมควัน) แบบไทยๆ

I am a big fan of charcuteries, especially the French ones. I love everything that's related to smoked bacon, ham, sausage, terrine & pâté. In Thailand, there aren't many places or choices that you could find good charcuterie products. (This is what I love about Paris and London, over there you could easily find all these good quality yummie things.)

At my current work place where is located very close to "Bei Otto" restaurant. They have their own delicatessen located at the front of the restaurant. I have become one of their customers. I love their good quality house's (smoked) products. Almost everyweek, after work, I like to stop at the deli and pick up some smoked bacon, ham and sausages to stock in my fridge. I always keep these things on hand as they are very good and handy for breakfast and brunch or when we happen to be hungry at late night. We would simply put them together and we could have a good meal like a simple sarnie or salad.

Anyway, last week, I browsed through "tastepotting" and I saw an old post of "Cee". She posted a recipe of "Hot Dog Thai Style" in there. I was inspired and wanted to cook the dish of my own.

Find below my version of Thai Spicy Smoked Sausage Salad 

2-3 Medium Smoked Sausages (Get the best quality that you could afford or find)

3-4 Organic Medium Cucumbers, roughly sliced

1 Organic Onion, sliced

2 Organic Plump Tomatoes, sliced

2-3 Organic Plum Chinese Celery, cut

Organic Coriander Leaves, cut

Organic Spring Onion, cut

Spicy Chili & Lime Dressing

4-6 Organic Bird-eye Chili, finely chopped (Deseeded, if you can't handle hot chili)

2-3 Tablespoons of Organic Lime Juice

3 Tablespoons of Premium Quality Fish Sauce

A dash of un-refined Brown Sugar 

Preparation

Dressing : Add all ingredients in an empty jam jar and shake to mix well. Taste if more seasoning is needed. Keep one side.

Salad : Add all ingredients into a big salad bowl. Drizzle with chili & lime dressing. Toss gently to mix everything well. Taste if more dressing is needed and the salad is well coated with dressing. Remove into a serving plate. Serve immediately. (This salad can be served alone or with a cup of steamed whole-grain rice.)

grilled pork tenderloin served with spicy dipping sauce and black sticky rice

Grilled Pork Tenderloin served with Spicy Dipping Sauce and Black Sticky Rice : หมูย่างน้ำจิ้มแจ่วเสิร์ฟกับข้าวเหนียวดำ 

I love eating "Isaan" food. I think it has something to do with the standout bold flavours that Isaan food has to offer. (I love everything salty & tangy.) Therefore, Isaan food fits my taste buds perfectly.

This recipe is modified a little from the original recipe of "Grilled Pork Shoulder" (คอหมูย่าง). I find pork shoulder too fatty. So, I change it to pork tenderloin or pork chop instead. I choose the part that's as soft and tender but less fat. Feel free to choose any part of pork that you prefer.

Find my recipe below

Half Kilo (500 g.) of Pork Meat (Any part that you prefer.)

Marinade

2-3 Organic Coriander Roots, roughly cut

2-3 Cloves of Organic Garlic, roughly cut

5-6 Pepper Corns

3 Tablespoons of Premium Fish Sauce (If you don't like Fish Sauce, 1 teaspoon of Sea Salt will do.)

2 Tablespoons of Oyster Sauce

1 Teaspoon of Palm Sugar 

Spicy (Dried) Chili Dipping Sauce
2-3 Tablespoons of Premium Fish Sauce

2 Tablespoons of Organic Lime Juice 

1 Tablespoon of Ground Roasted Rice 

1 Teaspoon of Chili Flakes 

2 Medium Shallot, sliced 

Organic Long Leaves Thai Pasley, finely chopped

Organic Coriander Leaves & Spring Onion, finely chopped 

Add all ingredients into an empty (Jam) Jar, put the lid on. Shake to mix well. Transfer into a small serving cup.  

Garnish 

Fresh Cucumber

Fresh Coriander Leaves

Fresh Basil Leaves

Fresh Thai Parsley Long Leaves

Preparation 

Pound all ingredients together by using stone mortar and pestle. Add dried bits first, pound them till fine and later add the liquid ingredients, pound lightly to mix everything well. (If you want to save time, add everything in a food processor and press a button, there you have it.) Rub the pork with marinade mixture and keep in the fridge for at least 2 hours or over night.

Grill the marinated pork till cooked through. Cut into bite-sized pieces and serve with a cup of spicy chili dipping sauce, fresh green salad or fresh vegetables and black sticky rice. How easy peasy is this recipe... : )

Serve : 2-3

pork spare ribs , pickled chinese cabbage , bitter melon & chinese black mushroom soup

Pork Spare Ribs, Pickled Chinese Cabbage, Bitter Melon & Chinese Black Mushroom Soup : ต้มกระดูกหมู(อ่อน)ใส่ผักกาดดอง มะระและเห็ดหอมสด

This dish is always in my most favourite dishes. I am not sure why it has become my favourite. I guess it has something to do with my childhood and another reason could be the tangy flavour which comes from the pickled cabbage that keeps me addicted. (If you read my blog for quite a while, you should know by now that I love eating something tangy.)

Find below my recipe which is modified a little from my mum's original recipe.

1/2 kilo of Pork Spare Ribs (Free Range is preferred.)

2 cups of organic Pickled Chinese Cabbage, cut

1 cup of fresh organic Bitter Melon, cut

1/2 cup of fresh "Shiitake Mushroom" aka " Chinese Black Mushroom" (If you can't be able to find fresh ones, then dried ones will do as well.)

3 cloves of Garlic, crushed 

2-3 Coriander Roots, crushed & cleaned 

3 tablespoons of organic Soy Sauce

1 tablespoon of Black Peppercorn
4-5 cups of Chicken Stock (Home-made is preferred.)
Sea Salt

Garnish 

Organic Coriander Leaves 

Preparation 

Set a large saucepan over medium-high heat. Add water and bring to the boil. Add bitter melon and leave to cook for 5 minutes. Drain and remove the bitter melon pieces into cold water. (Keep repeating the same process for a few times if the bitter melon is still very bitter.) Drain and keep them one side.

Set another large saucepan over medium-high heat. Add chicken stock and bring to the boil. Add crushed coriander roots, crushed garlic, black pepper corn and pork spare ribs. Leave to simmer for over an hour or till the ribs becoming very soft and tender. Add pickled Chinese cabbage and bitter melon. Simmer for another 15-30 minutes. (This depends on how you like your vegetable cooked. If you like them soft, then you should leave them simmered for 30 minutes or longer but if you like them a little crunchy and firm then 15 minutes will do.) Add soy sauce. Taste if more seasoning is needed. (This soup should taste 50% tangy, 25% sweet & 25% salty.) Add Chinese black mushroom and turn off the heat. Sprinkle with coriander leaves and serve hot with a cup of steamed whole-grain rice.

Voila! Now you have delicious hot & light soup to keep you warm on a cold night.

Serve : 3-4

fried-rice served with fried egg

Thai fried-rice served with fried egg : ข้าวผัด (ไก่, หมู, หรือ เนื้อ) ไข่ดาว

I have been ill (I have a terrible cold.) for almost 2 weeks now. I think of my Mum's dishes a lot something like "Kao Dtom", "Chicken Noodle Soup" or "Kao Phad".... You know.. Comfort food that she cooked for me when I was ill.

Call me an odd person, somehow, I don't like my "fried-rice" cooked too dry like in those Thai and Chinese restaurants. I think it has something to do with my mum's recipe. Her "fried-rice" is always very moist and soft. Its very delicious. Therefore, I am programed to like my "fried-rice" cooked very moist and soft just like my mum's. 

Find below my very own version of "fried-rice" 

1 cup of meat (chicken, pork, beef or seafood)

2 cups of steamed organic rice (I personally prefer whole-grain rice.)

1/2 cup of organic Tomato, sliced

1 cup of organic Chinese Kale. sliced

1/2 cup of organic Mushroom (Optional)

2 cloves of organic Garlic, crushed and chopped 

1 medium organic Onion, sliced 

2-3 tablespoons of Olive Oil, extra light and mild 

2-3 tablespoons of Oyster Sauce

2 tablespoons of Soy Sauce

1 tablespoon of Seasoning Sauce

A dash of un-refined Brown Sugar

2 organic Eggs

Garnish
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Fresh organic coriander leaves, chopped

Fresh organic cucumber, sliced 

Fried egg

Lime (cut into wedges)

Preparation 
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Heat a wok over medium-high heat. Wait till the wok is becoming hot (but not too hot though), then add olive oil and then chopped garlic. Fry till the garlic is aromatic. Add onion and meat (pork/chicken/beef or seafood : whatever you fancy), stir-fry till the meat is almost cooked through. Add tomato, Chinese kale, and mushroom. Stir-fry to mix everything well. Add soy sauce, oyster sauce, seasoning sauce and a dash of sugar. Add steamed rice and stir-fry to mix everything well. Add egg, leave for a few minutes for the egg to set a little. Then stir-fry to mix everything well. Taste if more seasoning is needed. Remove into a serving plate.  Sprinkle with chopped fresh coriander leaves. Serve with with "fried-egg", fresh organic cucumber, a few of lime wedges and a small cup of "nahm pla prik".
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Serve : 2-3

spicy stir-fried straw mushroom and minced pork with basil leaves

Spicy Stir-fried Straw Mushroom & Minced Pork with Holy Basil Leaves : ผัดกะเพราเห็ด (ใส่หมูสับและถั่วฝักยาว)

I love "Phad Ka-Prao" (I already posted a recipe on here with seafood.) and I think every(Thai)one loves it.

Lately, as I grow older, I try to watch my own health. I try to limit eating meat. (I mean I do love eating meat but I try to control how many grams should I eat in one day and one week.) I am not vegetarian and I definitely can't be. I know I can't stop eating meat. The best I could do is to try to limit meat & try to avoid (white) carbohydrate in my food and try to add lots of more vegetables. Last weekend, I went to a farmer market in my neighbourhood and found these plump, firm and fresh straw mushrooms which were picked in the morning. First, I thought that I want to cook "Dtom Yum" for dinner but then I found fresh organic holy basil leaves. So, I changed my mind. Hence, "Phad Ka-Prao Hed"

Find below my recipe of "Spicy Stir-fried Straw Mushroom & Minced Pork with Holy Basil Leaves"

8-10 organic plump, fresh & firm Straw Mushroom, cleaned & halved/quartered
1/2 cup of minced pork
1/4 cup of organic string Beans, chopped into tiny bits
2-3 cloves of Garlic, smashed and finely chopped
3-4 organic Red Bird-eye Chillies, smashed and finely chopped
A handful of organic Holy Basil Leaves
2-3 tablespoons of Olive Oil, extra light & mild
2 tablespoons of Soy Sauce
1 tablespoon of Seasoning Sauce
2-3 tablespoons of Oyster Sauce
A dash of un-refined Brown Sugar
A few of big Red Chillies, de-seeded and thinly sliced

Preparation 

Set a wok over medium-high heat. Add olive oil and wait till becoming hot (not too hot though). Add chopped garlic & chopped chillies, fry till aromatic (Careful : this process could be dangerous for those westerners who lack of experience with cooking spicy stir-fry as the hot-smoke which is caused by "frying-chili-in-hot-temperature" could harm your eyes and cause serious sneezing.) Add minced pork and chopped string bean, stir-fry till pork is almost cooked through. Add soy sauce, seasoning sauce, oyster sauce, and a dash of brown sugar. Add straw mushroom, stir-fry till everything is mixed well but make sure that you are fast and not to leave everything in the wok for too long as the crunchiness of string bean and firm texture of mushroom could be ruined by heat. Taste if more seasoning is needed. Turn of the heat. Sprinkle with holy basil leaves and sliced red chillies. Remove into a serving plate. Serve hot with "fried egg" and a cup of steamed whole grain rice. 

Serve : 2

stewed chicken, pork belly, tofu & egg with 5 spices

Kai Pa-low : ไข่พะโล้ (ใส่ไก่ หมูสามชั้น และเต้าหู้)

This dish is very special but I don't cook it as often as I should because  I think its too fatty. Its so good that I always dream of it.

Its one of the most popular home-cooked dishes in Thailand. Every mother cooks it for their kids and every kid likes it. (I always think my mother cooks the best "Kai Pa-low" in Thailand. Then, all of my friends strongly insist that their mother cooks the best "Kai Pa-low" in Thailand as well. I guess its a dish that we have grown up with. So, it, kind of, reminds us of how loving & caring our mother is to us. That's why our mother's recipe is the best and always better than any other mother's recipes. You know what I mean...)

Anyway, find below my recipe.

1/2 Kilo of Free-range Chicken, cleaned & cut

1/2 Kilo of Free-range Pork Belly, cleaned & cut

2 Medium Packs of Organic Hard Tofu, cleaned & cut into chunky bits (Optional)

8-12 of Organic Chicken/Duck Eggs, boiled & shell-removed

2-3 Tablespoons of Premium Quality 5 Spices
3-4 Cloves of Garlic, smashed

1 Tablespoon of Black Pepper Corns

3 Coriander Roots, smashed 

1-2 Tablespoons of Vegetable Cooking Oil
3 Tablespoons of Organic Plam Sugar

4-3 Tablespoons of Soy Sauce Or Sea Salt (to taste)

2-3 Tablespoons of Seasoning Sauce

5-6 Cups of Chicken Stock 

Preparation

Pound garlic, black pepper corns & coriander roots by using stone mortar & pestle till fine. Keep the paste one side.

Set a wok over medium-high heat, add cooking oil, add palm sugar. Caramelize the palm sugar till turned very dark-brown. Then add the paste and a little of water, fry till aromatic. Then add chicken, pork belly, tofu and egg. Add 5 spices and then keep stir-frying till everything is mixed well. Add seasoning sauce and soy sauce, taste if more seasoning is needed. Remove everything into a very large sauce pan. Later add chicken stock to cover the meat and then put the lid on. Leave to simmer for at least 1 hour. (The longer you leave it to simmer ,the more soft and tender the meat will become.)

Remove into a serving bowl. Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice. (The rest of the stew can be kept in air-tight container in the fridge for 2-3 days.)

Serve : 4

rice congee with pork balls & chinese cabbage

 

Kao Dtom Moo-Sub Sai Pak-Kard Kao : ข้าวต้มหมูสับใส่ผักกาดขาว 

I was ill for a few months and I felt very tired all the time. I guess it had something to do with not having enough time to rest. My body needed/needs to recover and I didn't allow that to happen at all. 

I felt so exhausted on last Monday. I was staying in bed all day....  and all I had was this "Rice Congee with Pork Balls and Chinese Cabbage". Its very easy to cook and its a perfect dish to boost your body on a sick day. (The only thing that might put you off is the cooking time.)

Find below a recipe

1/2 Cup of Organic Jasmin Rice, cleaned & soaked 

1/2 Cup of Organic Whole-Grain Rice, cleaned & soaked 

300-400 G. of Ground Pork, seasoning & made into balls 

1 of Medium Organic Chinese Cabbage Leaves, cleaned & cut

5-6 Cups of Chicken Stock

Fresh Coriander Leaves 

A dash of Sea Salt Or

2-3 Tablespoons of Soy Sauce

Preparation

In a large sauce pan, add chicken stock and rice. then set on medium high heat.  Simmer for 30 mins or upto an hour till the rice is cooked and soft. Stir regularly.  When the rice is cooked to your liking. Add pork balls  & salt, leave to cook for 10 mins. Before serving, add Chinese cabbage leaves and sprinkle with chopped fresh coriander leaves. Serve hot for breakfast or brunch.

Serve : 2

stir-fried pork liver & chinese chives : phad-tub-moo sai ton kui-chai

Stir-fried Pork Liver & Chinese Chives : ผัดตับหมูใส่ต้น(ดอก)กุ้ยช่าย

Yes, this is very unusual of me cooking pork liver. But once in a long while, I do like cooking something that reminds me of my childhood. I remember that my mum used to cook it for me. Even though, I didn't like it that much, she managed to force me to eat it. I didn't have a problem with Liver and things. Its just that I was young and I didn't like most things.

Anyway, this dish is quite delicious if you can be a little open-minded. I know lots of people don't like eating liver or offal and I can understand why.

Find below a recipe (Its very easy to cook.)

1/3 Kilo of Pork Liver (Clean & very fresh)
2 Packs of Organic Chinese Chives, cut
3-4 Cloves of Organic Garlic, smashed and then roughly chopped
3 Tablespoons of Olive Oil (Extra light and mild)
3 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
1 Tablespoon of Seasoning Sauce
A dash of Un-refined Brown Sugar

Preparation

Set a wok over medium-high heat, then add olive oil. Wait till the wok is becoming hot (not too hot) then add chopped garlic. Fry the garlic till aromatic, then add pork liver. Stir-fry very quickly till brown and then remove from a wok immediately. (You gotta be very quick at this stage. Pork Liver can be very tough and turn very dark easily if staying in the heat for too long .) Set the fried pork liver aside. Put the wok back on the heat. Add Chinese chives and the rest of the ingredients, fry very quickly till everything is mixed well. Add the fired pork liver back in a wok. Then stir-fry to combine everything. Turn off the heat. Remove into a serving plate. Served hot with a cup of wholegrain steamed rice.

Serve : 2

moo tod : fried pork

Moo Tod : หมูทอด
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If you happen to pass any schools in Bangkok, you will always find BBQ or Fried Chicken/Pork vendors in front of the schools. The reason because kids love it, I loved it when I was young and I still love it now. It can be eaten with steamed rice or sticky rice.

"Moo Tod" (Fried Pork) is always served on our (Thai) table and, in my opinion, it’s always under-rated. If you dine at a Thai restaurant and then browsing through their menu. You can hardly find “Moo Tod” in there. The dish is actually meant to accompany with other spicy dishes like spicy curry to balance the favours., especially the spiciness. That’s the main reason why it has never been a Star in Thai food. I guess another reason is because it’s too simple. At times, simplicity is the best.

Find below my very own recipe of "Moo Tod"

½ Kilo of Pork (Tenderloin, Shoulder or Spare Ribs), cut
3-5 Tablespoons of Oyster Sauce
6-10 Tablespoons of Soy Sauce
4 Cloves of Garlic, finely chopped (Optional)
Cooking Oil (Choose the one that's good & safe for frying.)
Ground White Pepper (Optional)

Preparation

Marinate the Pork with Oyster Sauce & Soy Sauce, keep in the fridge for a nigh

Set a Wok with Cooking Oil over medium-high heat, wait till becoming very hot. Fry the Pork till turned golden brown. Remove into a towel to absorb the oil. Leave for 5 minutes to set, and then slice them into bite-sized bits
Serve with Steamed Rice or Sticky Rice

yum moo yang : spicy grilled pork salad

Spicy Grilled Pork Salad : ยำหมูย่าง
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Wow… it’s been so long since my last post. I have been kept too busy with life and things after New Year. Every fresh year, we all try to set New Year Resolutions. Mine was to shed 5 more kilos (yep, I want to be a skinny type of person as every time I look at “Vogue”, ”Elle”, or “Harper Bazaar” – everything in there always convinces/ed me that being skinny goes well with every clothes that creates by those talented designers. Shallow eh? Oh well, no one was born perfect… and one thing I am sure being a woman for 34 years is that we all (women) want to be pretty.”

Anyway, back to the recipe, the spicy salad is good for diet. (I try to eat only 1,200 Kilo/Calories per day and by doing that, I need to stop eating lots of meat. Veggies are something that I should eat 4-5 times a week. Recently, I read from a medical book that eating too much of law vegetables is not healthy. So, I avoid eating raw veggies by cooking them only a few times in a week.. and try to eat more of cooked veggies.)

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Ok.. Ok.. Enough of babbling find below a recipe of “Spicy Grilled Pork Salad”.

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Pork tenderloin or shouder, grilled to perfection (turns pink), then sliced
1 of Onion, thinly sliced
1 Cup of Cherry Tomatoes, halved
1 Cup of Cucumber, sliced
½ Cup of Chinese Celery, cut

Spicy Chilies Dressing

4 of Green Chilies, discard the seed
4 of Red Chilies, discared the seed

4 medium cloves of Garlic, peeled
1 of medium Orange, peeled & discard the seed
½ Cup of Lime Juice
½ Cup of Fish Sauce
2-3 Tablespoons of Brown Sugar / or Palm Sugar

Preparation

In a blender, add everything for the dressing in, blend.
Keep one side (The rest of dressing can be kept in the fridge for a week.)

In a salad bowl, add everything in, toss gently to mix well.
Serve with a cup of dressing on the side.