Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.
Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.
Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).
Posted By: Mama Mangia
Nov 13 # 22 of 44
Roti
2 cups all purpose flour
1/2 cup water
1 egg
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
Method
In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter. Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
Next, knead your dough a bit more, and form it into several balls (about double the size of a golf ball). Coat them with vegetable oil.
Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up as shown in pictures below. Push it in with your finger. Repeat this a few times.
Now roll the dough ball into a very flat square sheet, coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Add a bit more margarine and watch your roti become a delicious little masterpiece. It only takes a minute or two. Flip it over. Watch the video below for guidance on how to add fruit, egg, raisins, condensed milk, whatever. We really like to add condensed milk. Enjoy this recipe! It's a lot of fun, and very tasty.
Posted By: Mama Mangia
Nov 13 # 23 of 44
Poh Pia Tod, Thai Fried Spring Rolls
16 fresh spring roll wrappers
5 medium/large prawns
4 shiitake mushrooms (or use fresh local mushrooms)
1 cup fresh bean sprouts
2 packages beanthread noodles
2 tablespoons chopped spring onion
2 tablespoons chopped cilantro
1/2 cup shredded carrot
1/2 teaspoon Thai pepper powder
1/2 tablespoon minced garlic
1 tablespoon vegetable oil
2 tablespoons thin soy sauce
1 teaspoon sugar
Flour paste (see below)
Preparation
1. Mince your prawns with a sharp chef's knife, and put the minced prawns in a bowl.
2. If using shiitake mushrooms (recommended), soak in warm water until soft, about 15 minutes, then drain and gently squeeze out the water from each mushroom, and slice.
3. Soak your beanthread noodles in water for about 15 minutes, then, while still soaking, cut the beanthread into 1" length pieces using scissors (see picture). Drain, and put the cut beanthread into a bowl.
4. Make a flour paste by mixing 2 tablespoons all purpose flour with 1 tablespoon water. Keep aside. This will act like a glue to hold your wrappers together.
5. Open your package of frozen wrappers, remove from package, and set on a cooking sheet. Cover with a damp paper towel. As you remove each wrapper, keep the damp towel on top of your existing stack.
Method
In a frying pan, heat vegetable oil over medium heat, and add minced garlic. Fry until lightly golden. Add minced shrimp, shiitake, beanthread, carrot, and gently stir in soy sauce, sugar, and pepper powder. Stir fry this until it's blended well. Now add bean sprouts, spring onion, and cilantro. Mix well and cook just a bit longer, then remove to put in a bowl.
On a flat surface, lay out one spring roll wrapper and place the filling on top, then fold and roll as shown in pictures below.
Fry the spring rolls in about one inch of vegetable oil. Remove from oil with a slotted spoon or skimmer. Set on paper towel to cool.
Your spring rolls should be served with two sauces: sweet chile sauce for spring rolls, and sweet and sour plum sauce. Enjoy!
Posted By: Mama Mangia
Nov 13 # 24 of 44
Baked Rice in Earthenware Pot, "Khao Op Mor Din"
2 tablespoons vegetable oil
1.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon mirin (or Chinese alcohol of your choice)
1/2 teaspoon Thai pepper powder
1/2 cup broccoli florets
1/2 cup fresh mushroom
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup sliced red bell pepper
1/4 cup fresh ginger or baby ginger strips in brine
1/2 cup diced (or shredded) ham. Use less if desired.
1/2 cup chicken into bite-sized pieces. Use less if desired.
2 cups steamed jasmine rice
Method
Pre-heat oven to 375 and heat the clay pot. On the stovetop, in a wok or skillet heat vegetable oil over medium-high then add chicken and cook, then add ham, garlic, carrot, bell pepper, ginger, mushroom, broccoli. Stir. Add fish sauce, oyster sauce, sugar, mirin, pepper powder.
Fry for just a minute or two, until the vegetables begin to soften then add rice. Turn off heat, and combine all ingredients well. Transfer this to the warm clay pot, put the lid on and bake it for 20 minutes. Serve and enjoy!
Posted By: Mama Mangia
Nov 13 # 25 of 44
Thai Stir Fried Vegetables, "Pad Phak Ruam Mitr"
2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder
Method
Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice
