stir-fried ivy gourd with tofu

Stir-fried Ivy Gourd with Tofu: Phad Bai Dtum-Leung Kab Tao-Huu

Bai Dtum-Leung (Thai Ivy Gourd) is very common in Thailand. It’s cheap and everywhere. It’s very popular to cook for kid’s food for as long as I can remember.

Thai like to cook “Bai Dtum-Leung” with Minced Pork (Phad Bai Dtum-Leung Kab Moo Sab) or with Mince Pork Balls & Tofu in Clear Soup (Kaeng Chued Bai Dtum-Leung Moo Sab Kab Tao Huu)

I simply like it with Tofu.

Find below my recipe of “Stir-fried Ivy Gourd with Tofu”

4-6 Cups of Ivy Gourd, only young leaves
1 Pack of Soft Tofu, thickly sliced & fried
2 Cloves of Garlic, chopped

2-4 Tablespoons of Olive Oil (Extra light and mild)
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce
A Pinch of Sugar

1-2 of Green/Red Chillies, sliced


Preparation

• In a pan, heat the Oil in medium heat
• Fry the sliced Tofu till formed or become a bit yellow depends on your liking
• Remove from the pan and set aside

• Remove the access Oil, re-heat the pan
• Add chopped garlic
• Add Ivy Gourd leaves
• Add Soy sauce, Oyster sauce and a bit of Sugar
• Remove onto a serving plate
• Place the fried Tofu on top
• Garnish with fresh sliced Chillies (optional)
• Serve with streamed Whole Grain Rice

gaeng chued tao huu moo sab

Gaeng Chued Tao Huu Moo Sab : Minced Pork and Soft Bean Curd in Clear Soup

Here is another dish in my "comfort food" collection. I remembered well that when I was young. I had this dish almost every single day for dinner.

If I feel ill or not feeling well, this is the dish that I always ask for.

Find below "Minced Pork Meatballs and Soft Bean Curd in Clear Soup"

4-6 cups of chicken or vegetable stock
2 cups of soft beancurd, cubed & cut
1-2 cups of minced pork, made into meatballs
2 cups of green cabbage, chopped
1 cup of vermicelli, soaked and cut (optional)
1-2 tablespoons of soy sauce
1 teaspoon of freshly ground white pepper (optional)
1 cup of spring onion and fresh coriander leaves, roughly chopped

Preparation

* heat the stock in a saucepan over medium heat.
* bring to the boil, add minced pork meatballs
* wait for the meatballs to be cooked through, they will foat
* add the beancurd when the soup returns to the boil
* add green cabbage (and vermicelli)
* cook for a few mins, then add soy sauce, stirring well to combine
* sprinkle with spring onion & coriander leaves
* serve immediately with streamed rice

kai palow : eggs braised with 5 spices

Kai Palow : Eggs Braised with 5 Spices

2 of coriander roots, scraped and chopped
large pinch of salt
5 cloves of garlic, peeled
10 white pepper corns
2 tablespoons of Oil
2 tablespoons of palm sugar
3 tablespoons of fish sauce
2 tablespoons of oyster sauce
2 tablespoons of sweet(black)soy sauce
2-4 tablespoons of 5 five spices
8 cups of stock
4-6 of boiled eggs, shelled
2 cm (1 inch) pcs. of ginger, peeled
coriander leaves, roughly chopped

*** optional
2 cups of hard bean curd - thickly sliced
2 cups of fish or pork or chicken
1 cups of oil

Preparation

*using a mortar, pound the coriander root, white pepper corn, salt and garlic until finely blended.

* in a big wok/ big pan, heat the oil and then fry the hard bean curd, fish or pork or chicken and keep them aside, remove the fried oil

* add 2 tablespoons of new oil
* add & stir-fry the blended of garlic, coriander root and white pepper corn
* add back (bean curd, fish, pork or chicken) boiled egg into the pan, and stir-fry them until they are mixed well
* add 5 spices, soy sauce or fish sauce, palm sugar, oyster sauce
* stir-fry and mix everything well
* add stock and ginger
* keep cooking until the boiled eggs turn into light brown colour or simmer until the stock is half-reduced.

* remove to the serving plate and sprinkle with coriander leaves
* serve with streamed rice

stir-fried beancurd with bean spout

Stir-fried Beancurd with Bean Spout

* 1 cup of bean curds, cut in bit-sized pieces
* 2 cups of bean spout
* 2-3 of spring onion, roughly cut
* 1 tablespoons of extra light olive oil
* 2 cloves of garlic, finely chopped
* 2 tablespoons of soy sauce
* 1 tablespoons of oyster sauce
* a pinch of sugar

* 1/2 cup of peanut oil (to fry the bean curd)

Preparation

- in the wok, heat peanut oil, then fry bean curds till they turns yellow or light brown. ( you can fry them till they turn very crispy, if you like)
- remove from the wok and put them aside.

- in the pan or wok, heat olive oil
- add garlic
- add bean spouts
- add soy sauce, oyster sauce, and a pinch of sugar
- keep stirring till the bean spouts are cooked through
- add back fried bean curds
- add spring onion
- remove to the serving plate and serve with whole-grain rice

fried chinese kale with tofu

Fried Chinese Kale with Tofu

tofu, thickly sliced
chinese kale, 2-3, roughly cut
garlic, 2 cloves, finely chopped
olive oil, 4 tablespoons
oyster sauce 1 tablespoon
soy sauce 2 tablespoons
a pinch of sugar

preparation

in the pan, heat olive oil
fry the cut tofu, turn them occationally until they turn yellow
remove them to put aside

add garlic into the remained oil ( take out half of the remained oil from the pan)
add chinese kale
add oyter sauce, soy sauce and a pinch of sugar
add fried tofu back into the pan

turn off the heat
serve with whole grain rice