Tag Archives: stir fry

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

Stink Beans “Petai” Stir-Fry สะตอผัดพริกแกงใส่หน่อไม้

Serves: 2 (with rice)

150g Pork Shoulder, sliced
100g Stink Beans (a.k.a. Petai, Sa-Tor)
120g Bamboo Shoots, bruised & sliced
1 Tbsp Oil
20g Red Curry Paste
1 Tbsp Fish Sauce
1/2 tsp Sugar
3 Kaffir Lime Leaves, tear off leafy bits & discard stems
1 Large Red Chilli, sliced


สะตอนี่ ยังไง
ทำไมต้องกลิ่นติดทนนานขนาดนั้น

ปากเหม็น (หรือหอม) ขนาดแปรงฟันแล้วก็ยังไม่หมด
กลืนลงไปแล้ว แต่ยังเหมือนมีสถิตอยู่ที่ลำคอ
เรอก็เหม็น 
ฉี่ก็เหม็น

แล้วทำไมต้องอร่อยขนาดนั้น

นี่อยากทานอีกแล้ว

สูตรนี้ ผัดแบบง่ายๆ
ระหว่างผัด สำลักควันเครื่องแกง ทั้งไอ ทั้งจาม
จัดจ้านมากค่ะ


150 กรัม หมู หั่นบางๆ
100 กรัม สะตอ
120 กรัม หน่อไม้ หั่น
1 ชต. น้ำมัน
20 กรัม พริกแกงแดง
1 ชต. น้ำปลา
1/2 ชช. น้ำตาล
3 ใบมะกรูด
1 พริกแดงเม็ดใหญ่

How to Make Water Spinach Stir-Fry (Kangkung Belacan) ผักบุ้งผัดกะปิ

200g Water Spinach (a.k.a. Kangkung, Morning Glory)

1 Tbsp Shrimp Paste (belacan)

2 Tbsp Water

1 Tbsp Oil

1 Tbsp Dried Shrimps, coarsely chopped

2-5 Dried Red Chillies, roughly pounded

1 Tbsp Garlic

https://www.instagram.com/captain.coriander/

200 กรัม ผักบุ้ง

1 ชต. กะปิ

2 ชต. น้ำสะอาด

1 ชต. น้ำมันพืช

1 ชต. กุ้งแห้ง สับหยาบ

2-5 พริกแห้ง ตำหยาบ

1 ชต. กระเทียมสับ

How to Make Thai Basil Beef (Pad Ka Prao) ผัดกะเพราเนื้อพริกแห้ง

Serves: 2

400 g Beef mince (or chicken or pork)

2 Tbsp Oil

2 Tbsp Garlic, minced

10g Large Dried Chillies (mild)

2-4 Small Dried Chillies (hot)

1 Tbsp Oyster Sauce

1 Tbsp Seasoning Sauce

1 Tbsp Fish Sasuce

1 Tbsp Sweet Soy Sauce (or Kecap Manis)

1 tsp Light Soy Sauce

A handful of Basil or Thai Holy Basil

Optional Fried Egg:

2 Eggs

Oil for frying

https://www.instagram.com/captain.coriander/

Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.

Whatever the origin, this is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)

If you want to try making your own homemade Thai Red Curry paste, see recipe here.

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

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Pad Prik Khing Crispy Pork Belly

This is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)
If you want to try making your own homemade Thai Red Curry paste, see recipe here.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1.5 cups Crispy Pork Belly cut into bite size pieces
  • 1.5 cups Sugar snaps or Green Beans cut into 1.5 inch pieces
  • 75 g Homemade Thai red curry paste or adjust amount according to packet instruction
  • 15 Kaffir lime leaves sliced into really fine strips
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Fish Sauce

Instructions

  • Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
  • Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
  • Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
  • Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
  • Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
  • Add green beans. Mix well.
  • Scatter with kaffir lime leaf strips
  • Serve immediately, with steamed jasmine rice