EATING OUT & KHUN OCHA'S COOKBOOK
Chicken and Pork Fried Rice (Khao Pad)
Fried rice is a real
Thai standard that can be had at any Thai restaurant or
roadside eatery. You can substitute chicken for the pork,
or even shrimps or crab, or a combination. This is a great
recipe to use up what is left over in the refrigerator! The
cooked rice should be yesterday’s as well!
Ingredients Serves 2
Pork cut into bite-sized pieces ˝ cup
Chicken breast chopped ˝ cup
Vegetable oil 2 tbspns
Tomato, thinly sliced 1
Soy sauce 2 tspns
White pepper (prik Thai) 1 pinch
Fish sauce 2 tspns
Pre-cooked rice 1 cup
Onion, chopped ˝
Garlic, minced 2 cloves
Medium red chilli sliced 2
Heat the wok with the oil until it is
very hot (smoking) and very quickly stir-fry the pork and then the chicken.
Push the pork to one side of the wok and crack the egg into the pan and
quickly scramble, chop into small pieces and then place to one side with the
pork and chicken. Add the day old cooked rice and all the other ingredients
and mix them all together with the pork, chicken egg and rice. Stir fry,
mixing all the time for two minutes and sprinkle with white pepper.
Serve with sliced
cucumber and two wedges of lime.
Local fish with lemon sauce
Another recipe for fish
lovers out there and almost all types of fish can be used,
but the readily available local plakapong is fine. The
recipe calls for four long red chillis, but if the family
likes this toned down, you can simply reduce the number, and
I recommend that you remove the seeds before chopping!
Ingredients serves 2-4
Garlic, finely chopped
Chillis, long red finely chopped 4
Coriander leaves as garnish
Clean the fish, rinse and pat dry. Now
shallow fry the fish, making sure it remains moist, remove and set aside.
Heat the oil and add
the garlic frying until it is golden in color. Now add the
chillis, stirring quickly and then the fish sauce, lemon
juice, sugar and soup stock.
Pre-mix the corn flour
with 30 ml of water and add 5ml of the corn flour mixture at
a time to thicken the sauce slightly. When the consistency
is thick enough, place the fish on a serving platter and
pour the hot sauce over it. Garnish with coriander leaves
and serve immediately.
Gaeng Gari Gai - (Thai) Yellow Curry Chicken
Yellow curry chicken is
a Thai favorite with chicken and potatoes in a creamy ‘soup’
and eaten with Thai jasmine rice.
The spices used in Thai
yellow curry paste are cumin, coriander seed, garlic, salt,
lemongrass, red chili peppers or cayenne pepper, ginger,
cinnamon, cumin, turmeric, mace and cardamom. However, take
my tip and buy the commercial yellow curry paste instead!
This recipe is one of the simplest for this dish.
Ingredients Serves 4
Chicken breast sliced 600 gm
White onion quartered 2
Potato (peeled and quartered) 2 medium
Coconut cream 4 cups
Coconut milk 3 cups
Yellow curry paste 3 tbsps
Cooking oil 2 tbspns
Heat oil in a pot over medium to low
Add the curry paste and
sauté in the oil until fragrant.
Add coconut cream and
continue to simmer for about 4-5 minutes or until you can
see the yellow oily part starting to separate.
Add coconut milk and
coconut cream and chicken and continue simmering for about
15 minutes. Add potato and continue cooking chicken and
potato for another 15 minutes, then add onion until all is
Serve with Jasmine
Chinese prawn with bean sprouts
Whilst this is not strictly a vegetarian dish, it is an
original Chinese dish from Peking, but over the years has
been progressively refined to make it more of a western item
these days. However, it is very flavorsome - just don’t
overdo the tomato ketchup!
Ingredients Serves 4
Bean Sprouts 125 gm
Prawns, de-shelled, chopped 125 gm
Sunflower oil 4 tbspns
Garlic, crushed 1 clove
Red chilli seeded, sliced 1 small
Salt 1 tspn
White vinegar 2 tbspns
Icing sugar ˝ tbspn
Tomato ketchup 1 tbspn
Ginger root, grated fresh ˝ tspn
Chicken stock 4 tbspns
Wash the bean
sprouts under cold water, then line a colander with paper towel and shake
Remove head and tail and shell of prawns, wash, dry on a
paper towel and chop roughly into small pieces.
the wok heat the oil and add the crushed garlic and stir-fry
until golden brown, then scoop out the garlic and discard.
Add the finely sliced chilli, then the bean sprouts and
stir-fry quickly for 30 seconds.
add the salt, vinegar, sugar, tomato ketchup, ginger root,
chopped prawn and chicken stock. Bring quickly to the boil
and leave for one minute.
Serve with steamed jasmine rice.
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