Have you ever walked the streets of Bangkok and almost fallen into an open manhole because the heavy smoke from the street vendors almost blinded you (These are a real foreigner trap. Who wants a dry victim? We love sauce!), but you didn’t really care because the smoke smelled so good?
If the smoke came from the vendor who was selling some meat on a skewer with sticky rice, that’s the item I’m blogging about this week: Moo Ping, or grilled pork on a skewer. (Moo=Pork, Pink=Grill)
Moo Ping vendors usually sell throughout the day, but you will find them the most in the morning and late afternoon. I would eat it for breakfast or an afternoon snack. Not so much because they are my favorite food, but because I can’t resist their smell while the vendor cooks them!
Moo Ping would make a good finger-food for your Oscar party.
Ingredients: (All of these are approximate portions; you need to taste and adjust to your preference, as I did)
Cilantro root, chopped 1 teaspoon (use 1 tablespoon chopped cilantro stem if you can’t find the root; don’t use the leaf)
Garlic, chopped 1 tablespoon
White pepper, whole 2 teaspoons, or ground, 1 teaspoon (black pepper is okay too)
Pork butt or shoulder, sliced, about 3/16” – 1/4” thick, 1 lb.
Oyster sauce 1 tablespoon
Dark sweet soy sauce 1 tablespoon (Or mix 1/2 tablespoon light soy sauce with 1/2 tablespoon of molasses)
Maggi seasoning sauce 1 tablespoon
Honey 1 tablespoon (or brown sugar)
(Optional) Condensed Milk 2 tablespoons
Coconut milk 1/4 cup
(Optional) Charcoal to grill
(Optional) Cooked sticky rice 1/2 – 1 cup full
1) You need to make a Thai trio first by pounding the cilantro root, pepper
and garlic together (in that order) in a mortar,
or mince all of them using a garlic press. In total you should have about one full or overflowing tablespoon.
Don’t be confused. I use this trio in Thai cooking all the time, so I made a lot of it, but I didn’t use all of it just for this grilled pork.
2) Mix the condiments, honey, condensed milk and the Thai trio together, blending them well. This is the marinade sauce.
Please note that the coconut milk is not a part of the marinade.
3) String pieces of pork onto the bamboo skewers. Don’t put too many pieces on. Approximately half of the short skewer, 7”, is about right.
4) Dip each skewer in the marinade and put them in a container or a bag. You need to marinate them for at least 2-3 hours. I marinate them overnight.
5) Now it’s time to cook them. I hope you know how to start a charcoal grill. I actually don’t I could read the charcoal bag, or just get married. A one-night stand probably could have worked, too, but I wanted to be secure that I could grill anytime I wanted, so I married a grillmaster!
My husband has a nice monster grill that uses propane, but the skewers are so small that I don’t see the point of using the intimidating grill for the task, plus real charcoal gives a much better flavor. So, introducing the picnic grill! (This thing cost under $30)
You have to either brush the pork with the coconut milk or dip the whole piece in it before you put the skewers on the grill.
Try your best to control the fire so it’s not so high; medium high is the best. Check to see if they’re cooked on one side, then turn. Don’t just take photographs and let them burn like you know who, with the obvious proof right here!
6) Serve with sticky rice.
My husbanditor has been pushing me to write a recipe for “Easy Pad Thai” or “Pad Thai for Beginners” for so long, like a year or even longer, even though I had already written an authentic PadThai recipe in 3 episode here. I kinda don’t want that to be the story of our marriage, but unfortunately I have my own STANDARDS, you know. I don’t want to write anything that could jeopardize the integrity of my national cuisine any further than it has already been ruined by so many pseudo-experts.
Part of my mission is to rescue authentic Thai cuisine from those know-it-all people, who know nearly nothing about Thai heritage, cuisine or culture. I’m salvaging my nation’s heritage plate by plate by giving you the true authentic recipes, and hopefully you will be able to follow my recipe as closely as possible and be able to re-create your favorite Thai dishes in your very own kitchens. (Of course, once in a while I will give you my own invented recipes, too. I don’t eat Thai food every day, and I don’t expect anyone would unless you lived there in Thailand.)
My standard is simple: I won’t post any recipe that real Thais wouldn’t eat! When I cut down ingredients or substitute something in the original ingredient list, it would still be edible by the Thais. So, for me to look at the Pad Thai recipe and try to “simplify” it, it’s impossible, because I wouldn’t call the lesser dish PadThai, and I wouldn’t eat that for sure. Even though I’m cooking and writing a blog about a dish, I don’t just toss the finished product away. We eat it for lunch or dinner, or serve it to our guests here at my house, meaning a real Thai will be eating the dish too!
When I made fresh spring rolls, I bought crabmeat but only used half for the spring rolls. Once you open a container of crabmeat, you want to use it up within a few days at the most. It doesn’t keep very well. So naturally I made a typical Thai dish called “Sen Chan Pad Poo”, just to get rid of the leftover crab.
This was back in January, and I took pictures and all, just in case. My husband LOVED the dish so much, he did something he doesn’t ever do. He took the leftovers to eat for lunch at work! He actually called the dish “Crab PadThai” instead of the real Thai name that might mislead people to think he’s eating something with “Poo” in the name.
It never registered in my mind until he pushed again for an “Easy PadThai” recipe and I remembered this “Crab Pad Thai”. So here we go; I can produce a recipe that requires less ingredients than the typical PadThai, hence “simpler”, still delicious and you can serve this dish to your fussy Thai friends without fear that they will have to run to the bathroom and barf.
Sen Chan is a type of rice noodles or rice sticks. “Chan” is the abbreviated name from Chantaboon or Chantaburi by the current official name. It is a province on the east coast of Thailand, claiming to be the first province who produced the rice sticks or the best quality rice noodles; stretchy, chewy and won’t fall apart in a soup. “Sen” is just the unit name of the noodles or the pronoun of the noodles.
Pad=stir fry (If you have been following my blog, you probably know this word by now). Poo=The imitation Prime Minister of Thailand…Haha…No, I’m kidding. Our first female Prime Minister of Thailand’s nickname is Poo because she is so bad and never really governs the country herself. She gained the position and runs the country with the assistance and orders from her brother, the most corrupt man on earth, who puts Ferdinand Marcos (The Filipinos’ ultra-corrupt president) to shame.
OK. I should leave Thailand political issues only for my Facebook personal wall. Let’s try it again; “Poo=crab”. That’s better, isn’t it?
Sen Chan Pad Poo is simply rice noodles stir-fried with crab meat. With the same set of vegetables used in PadThai, no doubt that might make people assume that it is a PadThai variation. I wrote about it in Episode III of the PadThai Trilogy two years ago.
It does have its own “foundation” that’s different than salted turnip, dried shrimp, tofu and shallots. Even though it contains shallots, they are mushed up with dried chilies and garlic, so the flavor of the dish is quite different.
I personally don’t consider this dish PadThai, but everyone else, even the Thais, would, so I’m not going to go against the grain on this one. It uses fewer ingredients, so I’ll just assume that this is an “Easy PadThai” version. And it uses no egg. Also, you can substitute crab with shrimp, if you want. And if you add cracked peanuts you will get something so yummy and really close to authentic PadThai.
If you prefer not using PadThai sauce pre-made in a jar or bottle, you can go back to my older post “Authentic Pad Thai” to see how to make PadThai sauce, because we use the same sauce here.
Ingredients (serves 2)
For the paste:
Dried red chilies, cut and soak in room temperature water, 1/2 cup or 3-4 pods of California or New Mexico Chilie (Anaheim pepper). You can use higher heat factor chillies, too. This is up to your level of capsicum tolerance.
Garlic 4 cloves or 1 tablespoon, sliced
Shallot 2 heads or 3 tablespoons, sliced
Salt 1/2 teaspoon
For the stir fried noodles:
Fresh thin rice noodles 1-1/2 cups or half a bag, or soak dried rice sticks in room temperature water until they get soft and then measure these soaked noodles
The paste, made from the ingredients above approximately 1/4 cup, or what you made from the above list
Crabmeat 1/2 – 1 cup, or as much as you want
PadThai sauce (follow the recipe here or buy the pre-made sauce) 1/4 cup
Water 1/4 – 1/2 cup (depends on how dry or how wet your noodles are and how thick or thin your sauce is)
Mung bean sprouts 1-1/2 cups (reserve 1/2 cup for serving)
Garlic Chives, cut in about 1 1/2” lengths, 1 cup (reserve the bottom part to eat fresh)
Oil 2 – 4 tablespoons (depends on your wok)
For the paste, using a food processor of blender:
Put everything in the food processor and push that button. Let the machine run until everything turns into a fine paste. Add water if you need it to keep everything moving.
For the paste, using a mortar and pestle:
1) Start with the chilies and salt, put them in first and grind them until they become a fine paste.
2) Add the shallots, grind them until fine.
3) Add the garlic, grind until fine.
For the noodles:
1) Sort your crabmeat, keeping the big lumps separate, at least 1/4 cup. You don’t want those to break into small pieces.
2) Set the wok over high heat and add oil to the wok. I used 2 tablespoons with my non-stick wok. If I used cast iron, I would use 3 tablespoons.
3) Add the paste to the wok and stir-fry until fragrant.
4) Add the small bits and pieces of crab to the wok and flip it around a few times.
5) Add the noodles to the wok,
then add PadThai sauce and about 2 tablespoons of water to the wok too, tossing the noodles with all the sauce and liquid. Add more water if you see the noodles are getting dry and not cooking yet. Don’t add too much water at once, the noodles will stick together in a big lump, which is not good because the sauce can’t coat the noodles.
Some of the ingredient amounts I gave you are just approximate. Add more if you need it. If your PadThai sauce is very thin, add more sauce and reduce the amount of water. If your PadThai sauce is too thick, add more water and taste-test it to get the right balance before you add more sauce.
If you put in too much water when you were making the paste, use less water to stir-fry the noodles.
Of course, you can add more oil if you see the noodles start to stick together, but make sure you don’t add to much. No one wants oily PadThai.
6) Once all the noodles are coated with sauce, add the reserved chunks of crabmeat to the wok, flip it around a little, then turn off the heat.
7) Add the vegetables, bean sprouts and garlic chives to the wok, using the leftover heat to cook the vegetables.
8) Plate the noodles, garnish with more raw bean sprouts and the bottom parts of the garlic chives. Add crush peanuts on the side, if you want them, and also a wedge of lime.
9) Stop complaining that the recipe is still too complicated and eat your Sen Chan Pad Poo or it will get cold.
Here we go, your Easy PadThai recipe!
Have you ever experimented with ingredients that don’t seem to belong with each other but once you put them together, it’s just amazing?
With this dish at first I was just copying the tuna tartare served at a Japanese restaurant here in Los Angeles. I was making it with tomatoes and raw tuna, but I actually don’t like tuna that much for two reasons. First is the sustainability issue with tuna that has been overfished for decades until some species are already been endangered. I don’t want that to happen.
Second, I don’t like the taste and texture of tuna that much. I might like toro, tuna belly, as sushi, but that’s about it. I don’t see the reason why I should continue eating a fish that I don’t really care for the taste of when that fish is already endangered! So, I substituted the tuna in tuna tartare with salmon. Now we’re talking!
I enjoy my “Salmon Tartare” with tomatoes as much as the tuna version. In fact, the type of fish in this dish is secondary, but the smooth and tender salmon changed the texture of the tartare. Raw salmon, as you may know, is fattier than tuna and that gives you that silky texture in your mouth. Sometimes I even peel the tomatoes just to match the texture.
Then one day I had to substitute another ingredient for one of my friends who is allergic to tomatoes. So I used mango instead. I thought the color was amazing, very bright and colorful, yellow mango, orange salmon and green onion, until I slapped on the mayo. Wow, I was just scratching the surface of the depth of this dish. As soon as I put the whole combination in my mouth, pow…it was AMAZING!
The tang and sweetness of the mango, and the smooth and silky texture of the salmon that contrasts so well with the crispy fried wonton chips that almost melt in your mouth, all the dressing that blends together, the crunchiness of the tiny caviar that bursts like a little surprise in each bite, the creamy mayo mixed with salty soy sauce, the hint of pickle ginger that feels like a breeze of freshness that lightens up the whole combination, the wasabi that takes the hint of fishiness out of the salmon and substitutes it with a charge into your sinuses to finish off the bite…PERFECT is an understatement here.
And, most of all, this is an EASY recipe, especially compared to most of the ones on my blog. Yeah, I’ve heard the complaints…I’m trying to post that type of recipe more often, but unfortunately even though they’re simple or easy to me, who knew and grew up with those weird Thai ingredients, they might not be that simple to you, if you can’t get the ingredients as easily as I do.
10-12 pieces of wonton skins, cut into four squares
Oil (for frying) about 1 cup
Sushi grade salmon meat, cut into 1/2″ cubes, 1 cup
Mango cut into cubes about the same size as the salmon 1 cup
Chopped pickled ginger (the same kind you would eat with sushi) 1 tablespoon
Green onion, sliced 3 tablespoons
Wasabi 1 teaspoon
Soy sauce 1 tablespoon
Mayonaise 2 tablespoons
Flying fish roe or caviar 1 tablespoon
1) Put oil in a wok over high heat
2) Drop the cut wonton skin in the hot oil only a few at a time and soon as they crisp in about 15 seconds, take them out right away.
Of course, you can buy chips, but naturally I have to make some part of this difficult and do it myself.
1) Mix everything together and blend well. Do the taste test, adjusting it to your preference.
2) Put the mix in a nice bowl
3) Arrange the chips on a nice plate
Well, steps 2 and 3 are really just a joke, because I already ate half, while you were standing around waiting!
Thai Curry Paste Episode XIII: Southern Chicken Curry with Yellow Sticky Rice for Valentine’s DinnerPosted: February 8, 2014
It’s getting close to Valentine’s Day again. In the past two years, I was trying to give an idea for a simple recipe for the Valentine’s dinner that you can cook at home, so you can avoid a crowded evening with a set menu at a restaurant.
The first year I created this blog I offered the recipe for Chicken Milanese and orange in syrup, for dessert. Last year was pineapple fried rice with pineapple panna cotta. You can also do an easy meal like Chicken with tarragon and bake pears too. Anyway, this year I will give you another recipe. This recipe has a long history that’s quite romantic because it is the meal that traditionally would be eaten a wedding ceremony.
I actually didn’t come up with this recipe by myself nor decide on my own to post it. It’s actually one of the requests from a friend of mine who went and renewed her vows in Thailand last year. She and her husband did it UNDERWATER! Yes, you read it right, an underwater wedding can be done around Valentine’s day under the beautiful emerald-colored water in the Andaman Sea, at a province in the south part of Thailand named “Trung”.
Trang is a province south of Krabi. If you can locate Phuket, that is the island on the tip of Pang Nga province, south of Pang Nga on land is Krabi province, then Trang. This is the west side of Thailand’s south coast facing the Andaman Sea. If you only know the eastern side of Thailand south coast, Kho Samui is an island in Surat Thani province floating in the gulf of Thailand. South of Surat Thani is Nakhon Si Thammarat province, further south is Patthalung province, then east of Patthalung is Trang.
My friend took a road trip from Krabi heading down to Satun to go to Tarutao National Marine Park. On the way, they passed by Trang and it happened to be during the Valentines day. There is a group of people, always the same group, in Trang, who have been arranging this “underwater wedding” ceremony for 18 years in a row.
She joined the wedding just to renew her vows with her husband, since they were both dreaming about doing the underwater wedding for so long. (Who wasn’t? It would be my perfect wedding, mumble jumble through my vows, so no one can hold me to them!) And it was their 10th anniversary too.
During the ceremony they were served the traditional southern dish for weddings, sticky rice with chicken curry. They loved it so much, they wanted to make it again for their anniversary this year. So my friend made that request and I thought it would be cool to share the recipe on my blog as my traditional Anti – Valentine’s dinner post, offering a simple home-cooked meal.
The southern Thailand tradition for weddings, especially with the Islamic community, is to serve sticky rice at a wedding ceremony. They call that “Gin Niaow”. (Gin=eat, Niaow=sticky but in this case it’s shorted from Khao Niaow=sticky rice)
Gin Niaow is often used to refer to the actual wedding ceremony in the far south of Thailand, where the Islamic community is huge, especially in Yala, Pattani, Narathiwas, Trang, Satun and Songkhla. In those provinces, when someone asks a dating couple, “When will you Gin Niaow?” (เมื่อไหร่จะได้กินเหนียว) they’re not really asking when will you eat sticky rice, but when will you get married.
Sticky rice has a hidden meaning in the “Gin Niaow”. It’s a superstition that it will make the marriage last, or the couple would stick together like sticky rice. Good analogy, isn’t it? (Too bad I never did that in any of my marriages!) Thai style is we happily drag any life events to compare with food!
The sticky rice is cooked the same way you cook the sticky rice to eat with mango that I already posted as a recipe. Khao Niaow Moon eaten with the chicken curry this time is also sweet, but less sweet than mango with sticky rice, and it’s YELLOW!
Haha…I’m sure someone already thought, saffron…beep…wrong. The yellow color in the sticky rice is from turmeric root. I will give you the ingredients for the yellow rice, but you have to go back and visit my old post here, “Authentic Sticky Rice with Mango: Khao Niaow Ma Muang” to get the method of how to make sticky rice, Khao Niaow Moon.
Please, visit the link I provided if you really want the sticky rice beautifully done and NOT have it come out like rice pudding, like the way “ABOUT Something I don’t Know But Want To Write.com” would tell you to!
Ingredients for Sticky Rice (for 2 person)
Sticky rice (dry) 1 cup
Coconut milk 3/4 cup
Sugar 3 tablespoons
Salt 3/4 teaspoon
(Optional) Fresh turmeric, minced 1 teaspoon, or turmeric powder
1) Soak the rice with the turmeric overnight.
2) Follow the method of making Khao Niaow Moon here.
Next is to make the chicken curry. I have two recipes for curry paste. One is my family recipe, which is so simple—four ingredients in the paste. The other is the curry paste that they normally use in Trang province. You can try both.
There is one ingredient that I want to explain to you. This new thing is called “Som Khag” in Thai, but it is known by “Garcinia Cambogia” in English. There are also many other names. Kudampuli is also the Indian name of this fruit.
Why do I want to talk about this?
Because I use it in the curry.
This is a type of citrus growing in the South of Thailand. It is very sour, and even its sour taste is quite different. You can buy this at an Indian market if your town has one. Ask for it by the name Kudampuli. It should look dark and dry, just like this:
You can also order it from Amazon, but you have to search with name Kudampuli, and not Garcinia Cambogia, or you will get something in capsule claiming to help you lose weight, which you will never lose if you continue to consume the same amount of food with the same amount of exercise.
If you can’t find it, then use tamarind pulp as the second choice, or citrus juice if you really, really can’t find either.
Ingredients #1 My aunt’s recipe for simple curry paste
Dried chili, a handful
Garlic, another handful
Salt, a teaspoon
Tumeric, one root about 2 inches long (I’ve got mine from Wholefoods)
Shrimp paste 1 teaspoon
1) Soak the chilies first in room temperature water.
2) Then you are ready to make curry paste. I only made about half a cup so I pounded them together in the mortar in this order: chili and salt, grind together until fine.
Then add garlic, pound until smooth, add chopped up turmeric root, pound them again until smooth.
then add shrimp paste. This is the finished curry paste.
Ingredients #2 The modified curry paste
Kaeng Kua curry paste (I already provided the recipe, just click on the link, or you can buy pre-made curry paste) 1/3 – 1/2 cup
Fresh turmeric root, chopped 2 tablespoon (or turmeric powder)
Garlic, chopped 1 -2 tablespoon
Cumin roasted 1/2 teaspoon
Coriander seeds, roasted 1 teaspoon
White cardamom, roasted with the seeds removed from the pod, 1/2 teaspoon
1) Just pound them like I explained in this advance curry paste post until you get a smooth curry paste.
Or using this “Easy curry paste”
Kaeng Kua curry paste 1/4 cup
Massaman curry paste 2 tablespoons
If you have both of them in your fridge, then add
Turmeric root, chopped 2 tablespoon
Ingredients for the curry:
Chicken, cut the way you want to eat 2 cups
Curry paste 1/3 – 1/2 cup
Coconut milk 2 cups
Fish sauce 3 tablespoons
Palm sugar 1/4 cup
Kudampuli (can be substituted with tamarind pulp) 1/4 cup
Kaffir lime leaves
1) Cook the coconut cream until it breaks (refer to my old curry cooking method here)
2) Add curry paste with coconut cream, cook until fragrant
3) Add chicken and cook until the outside is cooked
4) Add more coconut cream and Kudampuli
5) Add the seasoning and taste test, then let the curry simmer for another 10-15 minutes so the Kudampuli releases its sour taste. The longer you simmer the sourer you will get. Taste the curry again and adjust the taste to your preference.
6) Put in kaffir lime leaves and let it boil a few more minutes before serving.
Since this is the special Valentine post, I should also give you at least a choice for dessert, too. This is also in the same theme with “Gin Niaow”. The custard with sticky rice. This used to be my favorite dessert when I was a kid. The custard is made with eggs, coconut milk and palm sugar, then cooked by steaming in the steamer. This custard is called “Sung Khaya” or “Sang Khaya” (สังขยา) and together with the sticky rice the dessert is called “Khao Niaow Sung Khaya”. The texture of the custard is not going to be smooth as silk, like the caramel custard you know.
Steaming the egg with high heat causes the custard to be porous all over and oh boy, it goes so well with the Khao Nieow Moon. So, if you want to make dessert together with the yellow sticky rice, you can soak them separately. This time I use the forbidden rice instead of the regular sticky rice.
Black sticky rice takes twice as long to cook and you really have to soak it overnight beforehand.
Ingredients for the black sticky rice
Black sticky rice or forbidden rice 1/2 cup
Coconut cream 1/3 cup
Granulated sugar 3 tablespoons
Salt 1/4 tablespoon
1) Same as the method here but you need to steam to cook the black sticky rice at least 40-50 minutes and flip it 3-4 times, around every 10 minutes.
2) The coconut milk has to be hot, too, so warm it up in the microwave or boil it before you put black sticky rice in.
3) As soon as the rice cooked (you can taste to see if it cook through first), then add the warm coconut milk to the sticky rice and cover for half an hour.
Ingredients for the custard:
Coconut milk 50 g
Palm sugar 50 g
Pandan leaves, 1 leaf
1) Set the steamer over high heat and start steaming the water.
2) While you wait for the steamer to reach a rolling boil, put everything together in a bowl and use your hand (just one) to squeeze the Pandan leaf and mix all the ingredients together.
2) Strain them through a sieve, putting the contents in a bowl.
3) The steamer should be ready. Put the bowl in the steamer and make sure that the water is at rolling boil for 20 minutes.
4) Turn off the heat and remove the custard right away.
5) Serve over black sticky rice.
I hope you are happy about not having to sit in a restaurant with many other couples, saving your special night out for some other night.
Happy Valentine’s day!
Happy Chinese New Year! For people who don’t know, it was on January 31st this year.
I’m filling another request here. Chicken with cashew nuts is one of my all-time favorites, as it is for my husband. It’s a simple dish that’s become a staple for the Thais and the farangs both. The ingredients are easy to find all over the world. When I was traveling a lot and staying at people’s homes instead of hotels, I considered this to be a very simple dish that I could make for my hosts.
This is NOT an original Thai dish. It’s from the Sichuan Chinese dish called “Kung Pao Chicken”! Does that sound familiar? The Thai just changed the nuts from peanuts to cashew nuts.
I don’t have the clear history of the dish. When did it migrate to Thailand? How did it divorce the peanut and marry the cashew? I just know that the Gai Pad Med is now a well respected immigrant that already has a Thai name and lost the trace to its origin. WE took over!
The names Gai Pad Med or Gai Pad Med Ma Muang are the abbreviated versions of the full Thai name for this dish, “Gai Pad Med Ma Muang Him Ma Paan” (ไก่ผัดเม็ดมะม่วงหิมพานต์) or another way of spelling with the same pronunciation “Gai Pad Med Mamuang Himmapan”! (Gai=chicken, Pad=stir fry, Med Ma Muang Him Ma Paan=cashew nut) Please, leave the name alone out of respect. Remember that there is a Hawaiian fish named “Humuhumunukunukuapuaa” existing in this world that would make the name “Med Ma Muang Him Ma Paan” feel kinda short and pronounceable!
I actually don’t like to order this dish at a restaurant, unless it is a very, very good restaurant and I know they can make this dish better than me. The reason is because I don’t like “Gai” Pad Med Ma Muang but I like “Neau” Pad Med Ma Muang more (Neau=beef). And if you ever visited Thailand, you know the questionable quality of their beef!
My husband used to order a steak once in a while when we were in Thailand. He craved it, you know, just like I craved rice or noodles. My sister and I would totally pray for him to get a decent piece of beef and hope that they didn’t cook the h*** out of it. Result? Failure about 85% of the time. Thai people are not known to have good quality beef and they’ll always cook it well done even if you ordered medium rare! I would tell the waiter just to let the beef pass near the fire–don’t let it touch the grill–and I still get medium! The medium steak is the same texture as the sole of a sneaker, imagine the well done steak….That’s right, the texture of a work boot.
So I never order this dish with beef in Thailand but I would make this dish with beef when I’m in the US, though. Just stir fry organic beef, nothing fancy, and you get a nice tender and juicy meat. This is not a complicated dish, but to make it exactly like the way they serve it in Thailand, you might have to do multiple steps in cooking.
The first thing is the cashews. You can use already roasted cashew nuts to save one step. If you use the raw cashew nuts, you need to fry them before you stir fry them!
Next is the dry chili and the meat. Both of them need to be cooked before cooking!…haha…No, don’t blame it on the Thais. This is the Chinese method. You need to fry the chiles until they turn deep red, fragrant and crispy.
To cook the meat, there are two different ways. The way I like–and it is the original way–you have to fry the meat, coated with tempura or all purpose flour first. This is to make sure that the meat (chicken or beef) can absorb or hold the sauce. The flour will absorb the sauce better than the meat alone, and the added benefit is the meat will retain the juice and not leak it into the wok when cooked again. This is what makes the chicken taste so good.
You don’t absolutely need to pre-fry them if you concerned about your oil intake. It won’t be as good, but it’s your choice.
After you fry the cashews, chilies and meat, then you will stir fry them again with the sauce.
Chicken or beef, cut in small pieces, 1 cup (Use tofu if you are Vegetarian or Vegan)
Cashew nuts 3/4 – 1 cup
Onion, 1 whole onion peeled and cut up into 16 sections
Dried red chili, as much as you want
Scallions or green onions 3 – 4 whole stem (stalk?) cut to 2 inches long
Chopped garlic 1- 2 teaspoons
(Optional) All purpose flour or tempura flour as needed
Oyster sauce 1/4 cup (Use Mushroom soy sauce for Vegan and if you like, add a teaspoon of Vegemite for umami taste)
Light soy sauce 2 tablespoons
Sweet soy sauce 1 tablespoon
Sugar 2 tablespoons
Sesame oil 1 teaspoon (approximately)
White pepper 1/2 teaspoon (approximately)
Oil about 1 – 1 1/2 cup
1) Mix all the sauce, oyster sauce, sweet soy sauce, light soy sauce and sugar together.
2) Add a pinch of salt and 1/2 teaspoon of white pepper to the meat, then dust them with flour, if you chose to pre-fry them.
3) Add oil to the wok and set the heat to medium high. Once the oil reaches the medium high heat, add the raw cashew nuts first, then lower the heat to medium and fry them until brown.
It will take a while, be patient and don’t rush it, stir often. If you use the big whole cashew (I use medium size), you can drop the heat even lower than medium. I use medium heat so the cashew nuts are cooked all the way to the inside. If you are using roasted cashews, you don’t need to fry them.
Once the cashew nuts are golden, take them out of the wok and lay them on a paper towel to absorb the excess oil and let the nuts cool. They will be crunchy once they’ve cooled down.
4) Next is to fry the chilies, making sure that they are all a deep red, fragrant and crunchy. Once they touch the heat, they will expand to full round pods, keep the heat at medium or lower and be very careful, the chili pod can burst.
I like Puya chilies the most for this, but you can try Thai chilies if you want it spicier. Take them out and put them on a paper towel to drain some oil out and cool them down. If the chili pods are too big, once they cooled down, you will need to cut them. Also remove some seeds if you don’t want extra spicy.
5) Increase the heat up to high and fry the floured meat.
Fry quickly, only until the flour is golden on the outside. You don’t need to cook them through at this stage.
6) Take oil out of the wok, leaving only 2 tablespoons. Add chopped garlic and toss it around the pan for 30 seconds with the heat still on high.
7) Then add the cut onions.
This is my favorite part of the dish. Yes, you heard right. I LOVE the sweetness of the cooked onion. How much you should cook them? Until they are slightly translucent but not soft. Think of the texture of the onion inside onion rings (I would say Fleming’s onion rings are the best example). This will take only a minute or two.
8) Add the fried meat, fried chilies and fried cashew nuts to the wok. Pour the mixed sauce over them and stir fry until the sauce coats all of the meat. With chicken, continue to stir fry until the meat is cooked through, but with beef you can stop as soon as you see the sauce coats the meat all over.
9) Turn off the heat. Add green onions and fold them in a few times. The left over heat will take care of cooking them further. Drizzle with some sesame oil and shake the white pepper on top. Serve with jasmine rice or, in the case of my husband, just a fork.
This week my blog is about a drink. (Hey, there’s first time for everything.) I’ve actually been holding this one back for a long time now. I hope my friends didn’t get discouraged—I couldn’t find enough information and history about this, so I put it in the back of my mind for quite a while.
If you ever been to a Thai restaurant, I bet you must have ordered a “Thai Iced Tea” at least once, right? It’s the best antidote for the heat of Thai chili. Hence, it’s a perfect drink to pair with the spicy dishes.
I was searching, asking around, Googling, Yahooing—both in Thai and English—to find out about the history of Thai Ice Tea, the magical orange drink that is so well-loved, and found NOTHING! So frustrating!
I’ve known this orange tea all my life, but I never knew why it was orange, where it came from, how it was grown, etc…This failure can make me lose my erection, you know. No, don’t remind me that I don’t have anything to erect! It’s that same feeling of loss—no discount!
I haven’t drunk Thai tea myself for a long time, but I make Thai tea for my guests quite often. I haven’t been able to handle caffeine for longer than 10 years now because I developed insomnia, and five years ago I also was diagnosed with osteoporosis, so caffeine is clearly my enemy.
Anyhow, that’s not going to stop me from making Thai tea for my friends or cooking with Thai tea. Let’s start with the little knowledge I have about this orange drink.
What exactly is Thai tea?
First of all, it is Thai black tea leaves mixed with food coloring (FD&C Yellow #6).
Do you know exactly what Black Tea is?
It is the large and older tea leaves that have been picked, dried, rolled and abused until the leaves are torn and bruised, and then left to oxidize or ferment, then dried completely before being packaged. Some additives could be added like, in the case of Thai tea, flavors and colors.
Let’s start from the flavor first. The flavor in Thai tea is similar to the flavor of “Dok Nom Maew”, translated as “cat nipple flowers”, or the official English name “Siamensis”, (which sounds like a Thai girl having her period) or by the scientific name “Rauwenhoffia Siamensis Scheff.” This is a true tropical flower that in the old times Thai people extracted the oil from to use in many desserts. These days the synthetic flavors are all over the markets in Thailand, almost as easy to find as vanilla extract, but to find the flower itself is really difficult. You would probably have to go outside of the Bangkok city area to find it.
This is a quite common flavor in Thailand. It’s s no wonder people keep putting vanilla in tea leaves, but you don’t get the same flavor. It’s not quite vanilla or jasmine, but something in that zone. Frankly, I don’t know if they really put flavoring in the tea leaves. It just smells like it to me. (Floppppp…)
The color of the Thai tea before the coloring is added is already red. In China or Korea, black tea is called “red tea” because the color of the tea produced from this type of tea will be red to dark red, instead of brownish yellow like regular green tea. Even though “red tea” in the Western world refers to African Rooibos, Asians don’t care. I guess the Chinese and Koreans called their black tea red tea way before the Westerners called rooibos tea by the same name. I have no idea about the real history (again…flopppppp).
Some old document that I found said that Thai tea used the Assamese plant and was called the “Assam Tea”, which explains why the color is such bright red and the flavors are quite different than regular black tea. These days, all tea leaves grown in Thailand are from the highlands in the north, so they are not from the Assammese plants. Maybe that’s why the color was added. This is just my assumption, not any scientific fact. Remember, I lost my erection over this…FLOPPPPPPPP!
Alright, alright, I need to relax and get over this and focus more on the question: How to make the Thai tea?
First you need to buy a bag of Thai tea leaves. I have never been successful with any other type of tea. Once you’ve got your Thai tea leaves, then you need to NOT follow the instructions on the side of the bag! Trust me on this. I bought three loose-leaf bags and one instant tea in pre-packaged bags.
On one bag, Asian Chef brand, it called the product “Cha Thai” and claimed to be “The best Thai Tea”. The instruction on the bag said to use 2 teaspoons (4g) with 1 cup of boiling water, 200-240cc. Ahem…totally cow dung! Weakest Thai tea ever!
Another bag, “Pantai Norasingh” brand, called the product “Thai Tea Mix”. The instruction said to use 4 tablespoons of the tea mix with 1 cup of boiling water! Yikes, the cup was almost full with the tea leaves alone. Once you add the water, the whole thing turns into MUD.
My regular brand is the “Chicken Brand”, which calls the product “Cha Thai”. This brand has no instructions at all!…Great!
I mentioned that I bought another one in a box, AC brand, with all the tea leaves already in bags, each bag containing about two teaspoons. The instructions said to use one quart of water and 4-5 bags of tea, roughly estimated at one cup per 2 teaspoons or one bag.
These are all NOT how I would make my Thai tea.
Before I tell you how to make a perfect Thai tea, let me explain the many ways you can drink Thai tea.
1) Cha Yen – Thai Iced Tea that you already know and love, with milk or cream and sugar over ice. Actually, it’s usually made with sweet condensed milk.
2) Cha Ron – Hot Thai tea with milk.
3) Cha Dum Yen – Thai tea with sugar, no milk, over ice.
4) Cha Ma Naw – Thai tea with sugar and lime but no milk.
5) Cha Khai Mook – Thai tea #3 with tapioca beads or boba.
6) Cha Nom Khai Mook – Thai tea #1 with tapioca beads.
7) Cha Chuck – Thai tea prepared with a special method, making it more fragrant by adding more oxygen into the tea. The vendor has to pour the tea from one container to another many, many times. The way this is done is by holding one container about 3-4 feet above the other and pouring. They usually pour about 20-40 times in 5 minutes.
Cha=Tea, Yen=Cold, Ron=Hot, Dum=Black, Ma Naw=Lime, Khai Mook=Pearl, Nom=Milk, Chuck=Pulling
Alright, now here is my personal method. I’m not that picky about the brand of Thai tea. This is the same method I used with ALL three brands:
1 cup of water (temperature between 195-210 F) 8 oz.
2 tablespoons of Thai tea
2-4 tablespoons of sweet condensed milk (I use organic sweet condensed milk from Trader Joe’s in the squeeze bottle)
Milk, Sugar, Cream, Lime or Lemon
Method for Cha Yen #1
1) Put the tea leaves in a tea bag or tea strainer.
2) Pour hot water over and steep for 5 minutes. If you steep more than five minutes, you get a bitter tea. If you steep less than five minutes, you get a weak tea. (Okay, that’s kind of obvious, but I’m trying to give you the best timing.)
3) Strain the tea leaves out.
4) Put the sweet condensed milk (or sugar) in a cup and pour the tea over; stir until well-mixed. (see Note #2)
5) Serve over ice cubes.
You can add more milk or cream on top too, but we NEVER add coconut milk on top…Eewwwwww…gross! Please, don’t think that Thai people use coconut milk in place of milk in everything. Thai kids grew up on real milk, just like the rest of the world, okay?
For Cha Dam Yen #3
Follow steps 1-3
4) Put 2-3 tablespoons of sugar at the bottom of the cup and pour the hot tea over, stir until well-mixed. (see Note #3)
5) Serve over ice cubes.
For Cha Ma Naw #4
1) Make Cha Dam Yen and add a tablesoon of lime or lemon juice
1) Before you add hot water to the tea leaves, wash the tea leaves first by adding room temperature water to the leaves and let sit for a minute or two, then pour the water out. This will wash all the dirt off and prepare the leaves for the best situation to release their flavor.
2) I don’t like overly sweet tea, so I use only 2 tablespoons of sweet condensed milk, but I’ve found that my friends like it sweeter than I do since they’re used to the tea made by the vendors in Thailand, or made by the Thai restaurants here in the US. I use 3 tablespoons for my friends, and for the sweet-tooth types you could go for 4 tablespoons, but taste it first before you add the last tablespoon of sweet condensed milk.
3) Using sugar, I use 2 tablespoons and it is already sweet–very sweet–but over ice, I can tolerate it. Three tablespoons is a little overkill, but for a sweet-tooth, go for it. But don’t forget to taste it before you add more sugar than 2 tablespoons.
4) After you make the first round, you can still use the tea leaves to make more tea out of it. I would add 50-60% more tea leaves to make another round, just to get the same strength tea.
And now, just to make up for my impotence—not knowing the origin of the Thai tea—I am giving you a recipe for Thai tea brownies. I hope this will make you very happy.
Ingredients for the brownies:
Thai tea leaves 45 g (weight BEFORE washing. Remember, you need to wash and soak the leaves with room temperature water for 1-2 minutes AFTER you weigh them) about 1/2 cup
Water 100 g
Milk 100 g
Heavy cream 100 g
2 eggs at room temperature
Granulated sugar 125 g
Butter 85 g
Salt 2 g
Baking soda 1 teaspoon
All purpose flour 40g
Roasted chestnuts, already peeled 100 g
Ingredients for the topping:
Cream cheese 110 g
White chocolate 110 g
1 egg at room temperature
All purpose flour 25 g
Method: (Read this carefully. The topping and the brownie mix are prepared so that they are both ready to be baked at the same time.)
1) Put the tea leaves, water, milk and cream together in a pan and bring to a boil. Let it boil for a few minutes and then let it steep for another 5 minutes. Strain the leaves out with the strainer, making sure you get at least 110 g of liquid. If not, squeeze or add a bit of hot water to the mix and squeeze again. Set aside.
If you have a large tea bag, you can stuff the washed tea leaves in the bag and boil the whole bag like this. This way you can squeeze, push, punch and abuse the bag. I get a stronger tea this way, but you are welcome to add more tea leaves if you don’t have a bag.
2) Melt the blond chocolate and butter together in a microwave.
Do it in an increments of 30 seconds until they are all melted. You can use a double boiler if you like.
3) Mix the flour, salt and baking soda together.
4) Cut the chestnuts into big pieces.
5) Pre-heat the oven to 350 degrees F
6) (This is the topping part) Melt the white chocolate in a microwave. At the same time, fluff the cream cheese in the mixing bowl, using the paddle head attachment.
7) Once the white chocolate is melted, add it to the bowl and mix until fully blended.
8) Add an egg, mix well.
9) Add 25 g flour, mix well and put aside; these steps 6-9 are your topping.
10) Now, for the brownie mix, put the eggs and sugar together in the mixer and use the wire whisk head to beat the mixture at high speed until it’s light and fluffy. When you lift the wire whisk off the bowl the mixture should run down like a ribbon.
11) Change the mixture head back to the paddle and start pouring the mixture from #1 to the mix. Mix until they are well-blended (30-45 seconds).
12) Add mixture from #2 in the mixing bowl, mix (30-45 seconds).
13) Add mixture from #3 in the mixing bowl, mix until it’s all well-blended.
14) Pour the brownie mixture in a 9”x9” lined pan.
15) Add the chestnuts to the mixture in the pan. Make sure that the chestnuts are spread evenly over the surface.
16) Pour the topping mix on top of the brownie mix and chestnuts…
and use a toothpick to make a swirl pattern.
17) Bake for approximately 30 minutes. Test it by inserting toothpick in the middle of it. If the toothpick comes out clear and dry, then it’s done. Cool it in the pan on a rack.
ADDITIONAL NOTES: I’m still developing this recipe. It’s not perfect yet, but it’s already delicious, so I thought I would share with you now! Here are some variations to consider:
1) Sugar issue: If you following my blog for a while, you might already know that I don’t like my dessert sweet. In fact, I wouldn’t mind, if my dessert is “salty”!…Sorry, I’m kinda upside down that way.
Therefore, this is not a very sweet brownie. You can add more sugar to the brownie mix, up to 150 g, instead of the 125 g that I suggested. My friends reported that 165 g is a little too much, but this is up to your taste.
2) Flour issue: You can also add more flour, up to 60 or even 75 g to the brownie batter, if you like a more cake-like texture.
3) Butter issue: You can reduce the amount of butter to 65 g if you have that health issue.
4) If you don’t like chestnuts, you don’t need to put them in. I made one without chestnuts before and it was still delicious.
5) Since this recipe has a lot of eggs to help the brownies “fluff”, you need to be careful AFTER you add the oil (butter, chocolate) in the mix because oil deflates the bubbles that the egg trapped. Work quickly, measuring and planning ahead, or your brownies will be very dense.
One of my readers has been waiting through episode after episode of curries just for this one recipe and finally couldn’t wait any longer, so she sent me a message on my Facebook page asking for it, saying that she’s been waiting nearly a year now. Ha! I wish I knew earlier. This recipe is something I wasn’t even planning on writing about.
By the way, for all my followers, if you want any specific Thai recipes, you can request them. If I don’t have any recipes already planned, I should be able to post the recipe you request within a week or two. If I already have requests in the queue, then you might have to wait a little longer, but at least you will get it sooner than a year!
This is my husband’s all time favorite dish that I make all the time at home, but I never knew that it was quite so popular among the non-Thais. It is an ancient recipe, but has been altered over time until it no longer resembles the original.
The Prik Khing known to the Thais and foreigners these days is the dish using Kaeng Kua curry paste, stir-fried in oil with long beans or green beans and your choice of meat. In Thailand, the choice of meat is usually pork belly, crispy pork fat or crispy fried catfish fluff (made by steaming or grilling the catfish, separating the meat, fluffing it, then deep-frying it in hot oil; the fish meat fluffs even more in the process), but outside the country it could be chicken, beef, shrimp or many other possibilities.
Prik Khing is also spelled multiple ways. Thai write พริกขิง only one way, but in karaoke Thai, using the Roman alphabet, there are several. Prik Khing, the one I use, seems to be the most popular name. There is also Prik King (yikes), Phrik King and Phrik Khing, the least bawdy. Some would call it Pad Phrik Khing or Phat Prik Khing. Pad (Phat) means stir fry. Remember these stir-fried favorites?”Pad” Thai, Khao “Pad” Sapparot, (Pineapple fried rice), “Pad”See Ew, and “Pad”Kee Mao.
In the history of the dish, it was used as rations for people who had to travel a long distances, including solders, or it was made to stockpile. You might wonder WHY. Because stir-frying the meat (crispy pork fat or pork belly were the most popular choices because they can be kept unspoiled for a long time) in oil and curry paste until they are dry not only prevents the food from spoiling in a hot climate, but is also tasty, and I don’t have to explain that it’s easy to transport.
So, originally Prik Khing was quite dry and had no vegetables. When did the beans come in to the picture? Prik Khing was normally eaten with vegetables anyway, just to tame the heat from the chili down a little bit. And sometimes in the rations cooked long beans were added to the Prik Khing just to make it easier to eat.
A lot of Thai people debate about the name of this dish. As you might already know, Prik in Thai means chilli, but how about Khing? Khing is ginger. “Does it contain ginger?” is the most common question among the Thai cooks. (Wikipedia doesn’t have the correct information about the curry paste on this, so ignore it.)
The ancient recipe that I know does contain ginger, a lot of ginger. Ginger has many medicinal effects: immune boosting, anti-inflammatory, eliminating gastrointestinal distress and especially preventing nausea and the symptoms of motion sickness, which was the most important property of ginger. You might ask why this was so essential. How were travelers in the olden days getting motion sickness?
When the American pioneers still traveled in wagons, I hope you didn’t expect that my ancestors were flying around on a magic bamboo mat, do you? We walked, of course, but otherwise we rode in wagons, or on the backs of water buffalos, horses or elephants. You think it was fun to wobble on those animals’ backs or in a wagon that had wooden wheels? Not to mention the roads weren’t exactly Autobahn smooth! If there was any path resemble a road way, we’re already considered lucky. Ginger was an essential remedy for traveling back in those days. I’m sure that’s why they put a lot of ginger in the Prik Khing that was used as rations. Smart move! Pioneers would have probably killed for some ginger.
Prik Khing with crispy pork was the common stockpile in the Thai household. In the old time we used homemade lard. We would cook pork fat until it released the oil. The by-product from this process is crispy pork fat, similar to bacon but no salty taste because we never cure the pork fat. To get enough oil to use in the household for the whole week, my grandmother have to fry at least 2 lb. of pork fat a week.
The crispy pork was actually a treasure in the cupboard. If I could get to it before anyone else, especially my dad who normally was the fastest, I would just eat it plain or put it over steamed rice, add a dash of fish sauce, some slices of shallot, and squeeze a little lime juice over. Just that, and I was in heaven. I would sit down on the kitchen floor, spread my legs apart and put my rice bowl in between, just to protect and guard my food. I savored every bite of it. Good thing I did, because as a grown up with high-cholesterol genetics, I have to think three times before I eat it!
The problem with the crispy pork fat, called “Gaag Moo”, is about a kilo of pork fat yield so little crispy pork fat, approximately about 3/4 cup. So, we don’t normally make Prik Khing as a weekly thing but if we have some party going on that we need a lot of lard, then of course, we got a lot more crispy pork fat and that’s the Prik Khing time.
Once we get the crispy pork fat we leave it to cool while we’re pounding on the curry paste. We use Kaeng Kua curry paste, omitting the kaffir lime peel but adding lots of ginger, approximately about the same amount as the curry paste used for the dish. Then we add the dried shrimp into the curry paste too. The curry paste will be cooked in oil, either lard that was extracted from the crispy pork fat (not recommended for people with heart problems or high cholesterol) or vegetable oil.
When the curry paste is cooked and fragrant, then the other ingredients will be added. I use the Songkhla (a province in the south of Thailand) recipe that was handed down in my family, so we add not only the crispy pork fat but also the same amount of crushed peanuts with it too. The Prik Khing will be seasoned with fish sauce and palm sugar. Stir-fry until all the ingredients are well blended. That’s the ancient recipe of Prik Khing.
You probably don’t care about that ancient recipe, developed before the discovery of cholesterol and heart plaque. The modern Prik Khing is much healthier, with green beans and shrimp.
Ingredients (for 2 or for my husband these are ALL for him. I would be lucky to get a few bites.)
Green beans or long bean cut about 1”-1.5” long 2 cups
Kaeng Kua curry paste 3 tablespoons
Shrimp, or your choice of meat cut to pieces 1/2 cup (Vegetarian or Vegan use cubed hard tofu)
Fish sauce 2 tablespoons (Vegetarian or Vegan use mushroom soy sauce)
Palm sugar 1 tablespoon
Vegetable oil 2-3 tablespoons
(Optional) Ginger 3 tablespoons
(Optional) Dried shrimps 2-3 tablespoons
(Optional) Chiffonaded kaffir lime leaves
1) If you want to use ginger, mince or pound it in the mortar with the curry paste before you start. Same for the dried shrimp.
2) Put oil in the wok over medium heat. Add curry paste to the oil and stir fry for at least 1 minute, or until fragrant. (You should sneeze at least once if you just made the curry paste fresh)
**If you are using chicken, pork, beef or lamb, please see note #1**
3) Increase the heat to high, add the cut green beans and stir-fry, season with fish sauce and palm sugar, taste and adjust to your preference. Stir-fry the green beans until they’re almost cooked.
4) Add the shrimp and toss them around quickly until they’re all cooked. The green beans should be cooked through, too.
5) Serve with steamed jasmine rice.
1) If you are using other land animal meat, add the meat right after you cook the curry paste, and stir-fry until the outsides are cooked before adding green beans.
Another friend just asked me for the ancient Songkhla-style Prik Khing recipe after I posted the picture on Facebook page. So here we go:
Ingredients for Songkhla-style Prik Khing
Crispy pork fat (กากหมู) 3/4 – 1 cup — You can get this from frying about a kg or (2 lb.) of pork fat
Dried shrimp 1/2 cup
Kaeng Kua curry paste 3 tablespoons
Ginger 3 tablespoons
Crushed peanuts 3/4 – 1 cup
Oil 1/4 cup
Fish sauce 2-4 tablespoons
Palm sugar 2-3 tablespoons
(Optional) Salted duck egg
(Optional) Chiffonaded kaffir lime leaves
1) Mince ginger or pound it in the mortar with the curry paste before you start. Same with the dried shrimp.
2) Put oil in the wok over medium heat. Add curry paste to the oil and stir fry for at least 1 minute, or until it fragrant.
3) Lower the heat to medium-low, add crushed peanuts and season with fish sauce and palm sugar. Taste and adjust the taste.
4) If you want to add salted duck egg or chiffonade kaffir lime leave, this is the time to add it, and you might want to taste it again because the salted egg could change the balance.
5) Add crispy pork fat and toss until everything are well blended quickly then turn off the heat.