fried rice with shrimp paste

Fried Rice with Shrimp Paste : Khao Kluk Kapi - ข้าวคลุกกะปิ

I love fried-rice with shrimp paste but I don't often cook it at home as there are too many ingredients. (If I want to eat this dish, its easier for me just to order the dish in any of my favourite restaurants.) Actually, its not difficult at all but its time consuming and, as you know, I am kept very busy with work and things lately. I am too tired and I don't want to spend hours prepping for a meal. Luckily, on last Wednesday which was a very slow day-off, I woke up in a good mood and as I intensely craved for this dish for days. I felt that I need to cook it, hence this recipe. 

Note : The raw mango was kept at my house for days before cooking and its ripe (as shown in the picture above). The dish is best eaten/served with very sour green mango. I will re-do the picture later. 

Find below my recipe

Shrimp Paste Fried Rice

2 Cups of steamed rice 

1 Tablespoon Shrimp Paste

1 Teaspoon Garlic, finely chopped

2 Tablespoons cooking oil (I prefer light & mild Olive oil)

Sweet Fried Pork

1 Cup Pork Belly, cut into bite-sized cubes/strips 

1/3 Cup Shallot, sliced 

1 Tablespoon Cooking Oil (I prefer light & mild Olive oil)

1 Teaspoon Sweet Black Soy Sauce 

1 Tablespoon Soy Sauce

2-3 Tablespoon Palm Sugar 

Garnish

Omelette - sliced into strips

Organic Raw/Green Mango - sliced

Shallot - sliced 

Organic Long Green Bean - roughly chopped

Organic Red Chilie - roughly sliced

Organic Fresh Cucumber, sliced 

Organic Lime Wedges 

Sweet Fried Dried-Shrimp (Optional)

Cashew Nuts (Optional)

Salted Egg, quartered (Optional)

Preparation

Set a saucepan over medium-high heat, add cooking oil. Add sliced shallot and fry till soften. Add soy sauce, black soy sauce and palm sugar. Wait till the palm sugar is caramelised and add pork and keep stir-frying till the pork is cooked through. Turn off the heat and keep one side.

Set wok over medium-high heat, add cooking oil and chopped garlic. Add steamed rice and shrimp paste. Keep stir-frying till everything is mixed well. Taste if more seasoning is needed. Turn off the heat and keep one side.

Plating : In a serving plate, arrange sliced omelette, sliced green mango, sliced shallot, long green bean, chopped chillies, cucumber, lime wedges, sweet fired pork around/on the fried rice. Just before eating, combine everything together and then squeeze the lime juice over the fried rice and enjoy!

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!

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
.

Fresh organic coriander leaves, chopped

Fresh organic cucumber, sliced 

Fried egg

Lime (cut into wedges)

Preparation 
.

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".
.

Serve : 2-3

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

kao mun gai

Kao Mun Gai : Chicken and Streamed Rice with Ginger

This dish seems to require loads of time and all the complication but the truth is its very easy. Nothing much to do – Not as much fuss as you think. If you know how to cook it. It’s very easy and simple.

The key to make a good dish is knowing how to cook the chicken and the dipping.

I happened to cook this dish last weekend as one of my mates requested for it.
Be informed that this dish is very high in saturated fat.
Means - if you have high cholesterol problem, you can’t be able to eat too many dishes. Though, it tastes so very good. I supposed it’s a God way of punishing human-being.

Anyway, “Kao Mun Gai” is not originally Thai. Its originated from China and then it has built/developed its popularity in Singapore and then Thai have adopted it to be one our most favourite dishes. One of our beloved popular street-foods.

Find below a recipe of my very own “Kao Mun Gai”



1 Kilo of Chicken Thighs (or any part depends on your preference)
Ginger, cut
Garlic, smashed and cut

3 cups of Whole Grain Rice or Plain Rice

Soy Bean Paste Dipping Sauce
2 Tablespoons of fermented Soy Bean Paste
2 Tablespoons of Soy Sauce
2 Tablespoons of Lime Juice
1 Tablespoon of Red Chillie, Thinly sliced
2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Ginger, finely chopped
1 Teaspoon of Sugar

Spicy Green Dipping Sauce
4-5 of Small Green Chillie
2 cloves of Garlic, cut
2 of Coriander roots, cut
2 Tablespoons of Lime Juice
2 Tablespoons of Fish Sauce
1 Teaspoon of Sugar

For Garnish
Coriander leaves
Lime Wedges
Pickled Ginger
Fresh Cucumber


Preparation

• heat a pot, with 5-8 cups of water in, over high heat
• bring to the boil, add ginger and smashed garlic
• add chicken, wait till chicken is cooked through
• remove the chicken, set aside

• in an electric rice cooker/streamer, pour in chicken stock together with gigner and garlic and add rice
• leave it till the rice is cooked

• in a small bowl, make "the soy bean dipping sauce" (as all ingredients seen earlier) by putting everything in a small cup and stir well to bombine everything.

• in a blender, put all of the ingredients for "the spicy green sauce" in, blend till almost fine

• slice the chicken into bite-sized strips (with skin or none-skin is optional)
• serve with the streamed rice and small cups of soy bean dipping & spicy green sauce
• garnish with fresh cucumber, pickled ginger, lime wedges, coriander leaves and a cup of chicken soup

pork congee

Pork Congee

It’s good, from time to time, to wake up late on the weekend and having “Pork Congee” for brunch. Cooking Congee is easy, the only thing that put you off is the time that’s required to cook the rice.
Generally, Thai call it " Joke Moo", although its originally Chinese.

Find below a recipe of “Pork Congee”

6 Cups of Water (or Chicken/Pork Soup)
2-4 cups of Rice (Long Grain White Rice, soaked over a night)
1-2 cups of Minced Pork, marinated and made into meatballs
1-2 Eggs (Duck’s or Chicken’s depends on your preference)
1 Teaspoon of Sea Salt
1 Teaspoon of Vegetable Oil
½ Cup of Spring Onion and Coriander, chopped
½ Cup of Ginger, thinly sliced

Ground black/white pepper to taste
Soy sauce to taste



Preparation

• Rinse and drain the rice, and place in a pot over medium heat.
• Add stock, stir in the sea salt and oil, and let stand for 5-10 mins.
• Add the pork meatballs,bring to the boil
• Simmer for 15 mins, or until the pork meatballs are cooked through.(They will foat)
• Remove the pork from the pot, and set aside.
• Continue to simmer the rice for 30-60 mins.
• After the 30 mins, stir the pork and eggs(can be pre-boiled) into the congee.
• Serve in bowls, and sprinkle with spring onion, coriander and ginger
• Have soy sauce and pepper on the side for seasoning



If you find it too dificult to cook or if you are too lazy to cook it at home then you can always find it easily at almost every streets in Bangkok. Congee is quite popular here. There are a few good places in Sukhumvit Road. One is at Sukhumvit 23 and the other good one where I seem to be a regular is at Sukhumvit 38. Anyone who’s living in Sukhumvit Road knows them well.

Find Below their address details.

Pork Congee Thonglor
Sukhumvit Soi 38
T. 02 381 1614 / 02 934 3833

fried rice @ coffee beans

i had that for lunch today @ coffee beans.

"kao pad moo"

2-3 tablespoons of extra light olive oil
1 chopped garlic clove
1 cup of cooked chicken/pork or beef
2 beaten eggs
3 cups of cooked rice
2 tablespoons of "maggi" seasoning
2 tablespoons of fish sauce or soya sauce
2 tablespoons of sugar
1 chopped green onion

For garnish:

1 sliced tomato
½ cup of sliced cucumber
cilantro leaves & spring onions
4 lemons, cut in wedges

Preparation

heat a large wok/pan and add the olive oil.
stir-fry the garlic, crab and eggs together until the egg is cooked.
add the rice, maggi seasoning, fish sauce and sugar.
continue to stir-fry until the mixture is hot.
add the green onion.
mix together the sauce ingredients.
remove the rice to a serving dish, decorate with the garnish, and serve with "nam pla prik" on the side.