tag:blogger.com,1999:blog-54566443480101577182024-02-08T09:15:56.172+09:00Taste of Siam Easy Thai Recipes and beyondTataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-5456644348010157718.post-75718168108063315832015-03-21T11:06:00.000+09:002015-03-22T08:24:58.787+09:00Braised Pork Noodles (ก๋วยเตี๋ยวหมูตุ๋น)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">My little boy started to really like pork, which make me the most happiest mom in the world. I love pork a lot and now I have more reasons to cook pork. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Braised Pork Noodles</b> is one of the recipes that I often make on weekend when nobody heads outdoor. I would prepare a large pot of broth on Friday night so that I would have less work on weekend. Then I just cook noodles and meat, ladling the hot broth over. This way I could serve delicious homemade noodles any time I want (even for breakfast). I know noodles are one of the foods that usually left to pros. But, what if I told you that making noodles is easy and I guarantee you can make it? Would you believe me? Or have the long list of ingredients turned you off from this wonderful nutritious dish? Let me convince you to try making it one more time.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here is my <b>step by step recipe for perfectly cooked juicy braised pork noodles.</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pork butt 450-500 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>for the marinade</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon Thai light soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Chinese rice wine </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tablespoon water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves Chinese garlic, finely sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>for the broth </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">450 grams pork bone</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2,000 ml.water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 tablespoon light soy sauce (ซีอิ้วขาว)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">90 grams pork intestine </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 tablespoon garlic brine (นํ้ากระเทียมดอง)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.5 tablespoon rock sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon fish sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 slices dried galangal (ข่า)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 star arise</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">15 freshly ground black peppercorns </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">noodles of your choice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pork balls</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">fired garlic (กระเทียมเจียว)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation </b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cut the pork into 3 pieces, transfer into zip lock bag. Add in all the marinade, let sit in the fridge over night. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Marinating the pork is one of the best ways to guarantee a juicy braised pork. Even a quick 30 minutes marinade (or up the 4 hours) makes a big difference. Marinating actually changes the cell structure within the meat, resulting in a noticeably juicer and tastier braised pork. You can add other seasonings like peppercorns, fresh herb for more flavor. If you have extra time, I recommend marinating the pork overnight. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The next day, parboil the pork bone and intestines, place them in a large pot with all the broth ingredients. Cook over the low heat for 3 hours. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 19.2000007629395px;">Bring the pork out of the fridge. Heat your frying pan with some oil vegetable, then sear the pork for 5 seconds on each side. Add in some water, the cover with a lid, cooking over the low heat until the pork is tender and the water evaporates almost completely. Remove from the heat, let cool completely before slicing the pork. </span></span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small; font-weight: normal; line-height: 19.2000007629395px;">Cook the noodles according to direction on the package, place them in the serving bowl along with other toppings, ladle the hot broth over. Enjoy!! </span></h3>
Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-22852613088190741342015-02-28T21:53:00.002+09:002015-03-01T09:35:14.872+09:00Sir Fry Shrimp with Red Chili Peppers (Goong Pad Prik Daeng กุ้งผัดพริกแดง)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXcSAM4C3cvDhF09RJrVCXMrj-ZEL4K8WznlHK9ocPZn6CuXaehXPkWb8_Xe1ovmqm8yfkud6qUph1GgrTrhOItt8NHj6Nw9obbkEphkhwxbSGe0Dgdkpx7P_QKE6sLQlRImnQr8xiNQ/s1600/_DSC0316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXcSAM4C3cvDhF09RJrVCXMrj-ZEL4K8WznlHK9ocPZn6CuXaehXPkWb8_Xe1ovmqm8yfkud6qUph1GgrTrhOItt8NHj6Nw9obbkEphkhwxbSGe0Dgdkpx7P_QKE6sLQlRImnQr8xiNQ/s1600/_DSC0316.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have said many times before but some of you are new here, so I say again--I love shrimp and I think shrimp is a perfect food. If there is only one food that I can choose, then it is going to be shrimp. I love it that much. </span><span style="font-family: 'Trebuchet MS', sans-serif;">I usually stock up more than enough medium size shrimp in my fridge so that I can enjoy it as often as I could. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Sir Fry Shrimp with Red Chili Peppers</b>,<i> Goong Pad Prik Daeng กุ้งผัดพริกแดง</i>, today 's recipe, is one the easiest ways to cook shrimp. It would take just 10-15 minutes to whip up this flavorful yet light dish.Though the recipe calls for some spices that you don't normally stock in your pantry, but you can surely get them from most Asian supermarket. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The dish looks pretty hot and spicy, and I'll be honest, it's does. However you don't have to add in the same amount of chili as I did. Also using the different kind of chili can reduce the spiciness of the dish. This stir fly shrimp is still flavor even the chili was left entirely. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Below is my <b>Sir Fry Shrimp with Red Chili Peppers recipe. </b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120 grams shrimp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 chopped red chilies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 grams green peppercorns</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6-7 cloves Thai garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">34 tablespoon palm sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12 tablespoon fish sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80 ml. water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40 grams shimeji mushroom</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil for stir frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a frying pan, heat the oil. Then add in chopped garlic and chopped chilies. Stir fry for 10 seconds.</span></li>
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,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeesi56mTksEvee68Tk4VbZn_oIGBlpDUUwpqKmgfy_tr9eDjAeb13ErlVA5oD4eSgtsQSRYRM_vHYVXTxtm9Xz_tT2qHIGhucJXp2w2r78275E2EpOsDgwhRqfFgW4aEc-LTvPqPQ6ko/s1600/_DSC0282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeesi56mTksEvee68Tk4VbZn_oIGBlpDUUwpqKmgfy_tr9eDjAeb13ErlVA5oD4eSgtsQSRYRM_vHYVXTxtm9Xz_tT2qHIGhucJXp2w2r78275E2EpOsDgwhRqfFgW4aEc-LTvPqPQ6ko/s1600/_DSC0282.jpg" height="265" width="400" /></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Add in shimeji mushroom, stir fry until is done. </span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then add in shrimp, green peppercorns, palm sugar, oyster sauce, fish sauce, water. Stir to combine. Dish out, serve with a plate of steamed rice. Enjoy</span></li>
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<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-70190433919747158222015-02-19T06:40:00.000+09:002015-02-19T07:12:18.266+09:00 Stir Fry Rice Vermicelli with Yen Ta Fo Sauce<div style="text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">If you follow my blog for a while, you probably know that I love noodles. I can eat all day, every day and never get enough. of them. I made many kinds of noodles and shared many noodles recipes in this blog..However, to be honest, I just learned to make noodles since I moved to Tokyo a couple of years ago because making noodles require effort and some skill--they are something left entirely to pro. However, for stir fry noodles, it's pretty easy even for a novice in the kitchen</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Stir fry rice vermicelli with Yen Ta Fo sauce,</b> today's recipe is one of the most popular and well known noodles dishes in Thailand. They are sourly sweet with a hint of spiciness from Yen Ta Fo sauce. (<a href="http://taste-of-siam.blogspot.jp/2013/10/yen-ta-fo.html">recipe</a>). I usually make my own sauce and highly recommend you to do so. Please, please don't be scared away by the long list of ingredients, this sauce is pretty easy and quick to whip up. The sauce can be kept in the fridge for a mouth. Aside from adding it to Yen Ta Fo noodles, you can add it into rice vermicelli or glass noodles and turn them into a pretty colored and delightful noodles dishes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my <b>Stir Fry Rice Vermicelli with Yen Ta /Fo Sauce recipe </b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">little fish sauce (for egg sheet)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15 ml. water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-5 medium shallots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 shrimp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">160 grams hard tofu diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 tablespoon yen Ta Fo sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3.5 tablespoon ketchup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3.5 teaspoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">180 grams dried rice vermicelli soaked in warm water till soft</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil for stir frying</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.<span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">Mix the eggs , fish sauce and 15 ml. water with the egg whisker / fork in the bowl. For this recipe, you don't need to strain the egg mixture, it's ok. to have some bubbles or egg white in it. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">2. </span><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">Put a little bit of cooking oil or spray the oil on the a non-stick pan, heat it. Then p</span><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">our the ready mixture into</span><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;"> it.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">3 </span><span style="background-color: #fffcfd; line-height: 19.2000007629395px; text-align: center;">Wait until you see the top layer harden. Then you can turn off the stove and move the egg sheet to the plate or cutting board. Cut it into fine strips. </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Heat a wok with vegetable oil, add in shallot, stir fry until fragrant.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5 Add in tofu, stir fry until light golden. Then add in shrimp, Yen ta Fo sauce, sugar, tomato ketchup, light soy sauce, water.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Reheat the rice vermicelli in a microwave oven or some warm water a bit because hot noodles do absorb more sauce and flavor. Then drain them <i>loosely. keeping the noodles moist. No rinse is needed. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Now turn the heat into high, add in rice vermicelli, let the hot noodles mingle with the hot sauce for a couple of minutes to incorporate their flavors and create a beautiful texture, do feel quick stirs. Dish out, serve hot</span>.</div>
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<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com4tag:blogger.com,1999:blog-5456644348010157718.post-64073757079905718242015-02-09T21:11:00.001+09:002015-02-09T21:11:17.261+09:00Colorful Sweet Coconut in Mini Tarts (Khanom Krachausida กระเช้าสีดา)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsvq8S_DKOkCO5-2Fpr-S4yqy0nYTuvBQ3geF3yzzWeaNLU44to4XPmuy5ebHpMp5N0MkK_VQfDBAQ0zj15kHhdC4HlPaPYik3L0TMEoyt-9-cnOyiXPQxYGCnoUyPPBlCqFNsnYNLNg/s1600/_DSC0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsvq8S_DKOkCO5-2Fpr-S4yqy0nYTuvBQ3geF3yzzWeaNLU44to4XPmuy5ebHpMp5N0MkK_VQfDBAQ0zj15kHhdC4HlPaPYik3L0TMEoyt-9-cnOyiXPQxYGCnoUyPPBlCqFNsnYNLNg/s1600/_DSC0142.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Thailand has a long dessert tradition, with too many wonderful sweet treats to list. They come in many shapes, sizes, colors and flavors : sweet and salty, soft and crunchy, fancy and plain. They are regarded as snacks to be enjoyed during any time of the day. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Many Thai desserts appearance mimic nature : flowers, fruits, vegetables or animals. There are handmade <a href="http://taste-of-siam.blogspot.jp/2013/06/thai-style-bird-shaped-dumplings.html">bird</a>/ <a href="http://taste-of-siam.blogspot.jp/2011/12/chor-muang.html">flower</a> shaped dumplings filled with minced chicken,<a href="http://taste-of-siam.blogspot.jp/2011/08/flower-shaped-jasmine-cookies.html">flower shaped jasmine cookies</a>, <a href="http://taste-of-siam.blogspot.jp/2011/08/mock-pomegranate-seed-in-coconut-syrup.html">mock pomegranate seed in coconut syrup</a> and so on. They are not only cute, but also adorable and extremely delicious. Thais often buy these savory delicacies to take to their friends or to have on hand at home for visitors, while tourists stock up to bring souvenir for family back home. If you ever been to Thailand, don't forget to pick one for yourself, and when you need a rest, find a tranquil spot, unwrap your treasure and savor the shapes of nature. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Colorful sweet coconut in mini tarts</b>,<span style="color: blue;">(</span><span style="color: blue;">Khanom Krachausida</span> <span style="color: blue;"><i>ขนม</i><i>กระเช้าสีดา</i></span>), the recipe I am going to share with you today, is another dessert appearance mimic nature. Khanom Krachausida is basket liked tartlets with colorful mildly sweet coconut filling dessert. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Its name came from a well known </span><span style="font-family: 'Trebuchet MS', sans-serif;">tropical climbing pant with small basket shaped fruits, <b>Krachausida.</b> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQi2rPJxL3E4Y-8KlOUkw45_sRx-HgTGD2GLp7F3dPBxXPcphhwlH_zAQWcxpahrxzOtt14u42Yp_FZZDdxSj7D19H8Xm4BgCHOspvXKTxPKD6jt7NQWfpy3pIrJD7eXWLVdnpqoOQ4/s1600/J3350233-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQi2rPJxL3E4Y-8KlOUkw45_sRx-HgTGD2GLp7F3dPBxXPcphhwlH_zAQWcxpahrxzOtt14u42Yp_FZZDdxSj7D19H8Xm4BgCHOspvXKTxPKD6jt7NQWfpy3pIrJD7eXWLVdnpqoOQ4/s1600/J3350233-3.jpg" height="400" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Krachausida by สเลเต via pantip</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalQZCHhcSgEQ0yCj4nMoUJr4DqPFwA_EBeOH64vjMKIrKtaPbvLJm7vllbAhi3jxAxbyLdLRTMB7UHUAJTtbPzNjWBKlWkI4aIbrT9bITsdXHBZSxoPvsdYV1jVMPvtWzsB6fKCnVAQM/s1600/chaowang9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalQZCHhcSgEQ0yCj4nMoUJr4DqPFwA_EBeOH64vjMKIrKtaPbvLJm7vllbAhi3jxAxbyLdLRTMB7UHUAJTtbPzNjWBKlWkI4aIbrT9bITsdXHBZSxoPvsdYV1jVMPvtWzsB6fKCnVAQM/s1600/chaowang9.jpg" height="210" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khanom Krachausida by kohkret.wordpress.com</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">To cut down the cooking time dramatically, today I used store brought tarlets from Kaldi. If you like to make it from scratch, feel free to do so. You will need extra time to prepare the tartlets, but homemade is always the best. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my<b> Colorful Sweet Coconut in Mini Tarts (Khanom Krachausida กระเช้าสีดา) recipe.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients make 3-4 servings</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dehydrated shredded coconut 120 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon coconut milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 ml. water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">70 grams sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">some food coloring </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pop sugar for decoration</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. To make the filling, take a clean pot, add in water and sugar, bring to simmer. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. When the sugar dissolves completely, add in coconut milk, shredded coconut. Cook over <i><span style="color: red;">low heat. </span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBo8GZ1wfjjdBqAJJVIYUCa3ALLw8onm64pX1gKwPKHW29agtnvJG4spY-EhlVSOZ1eyPaJQmZNdLOZz7djbDerwWW22WE9aWEITj25OUFh0uXEumSQpFDEsDMifVeqmY9lLtwEJZ02w/s1600/_DSC0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBo8GZ1wfjjdBqAJJVIYUCa3ALLw8onm64pX1gKwPKHW29agtnvJG4spY-EhlVSOZ1eyPaJQmZNdLOZz7djbDerwWW22WE9aWEITj25OUFh0uXEumSQpFDEsDMifVeqmY9lLtwEJZ02w/s1600/_DSC0122.jpg" height="212" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">3.When the mixture becomes shinny, remove from heat. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in food coloring while the mixture is still hot so that the colors go smoothly and evenly. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebgAv-tFG1PV4rMRVDdrfno769d0zLttWxXpaUb2Vw2a3ulQsqRRr73yHbuSyKaxRQb1QBCeT5uo_ldM6C6tAjGXjYuHqSBZ06pLl5MtAWNJk_k21xvW8ubz9kKSsp4LXvdoOeS-IUyg/s1600/_DSC0124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebgAv-tFG1PV4rMRVDdrfno769d0zLttWxXpaUb2Vw2a3ulQsqRRr73yHbuSyKaxRQb1QBCeT5uo_ldM6C6tAjGXjYuHqSBZ06pLl5MtAWNJk_k21xvW8ubz9kKSsp4LXvdoOeS-IUyg/s1600/_DSC0124.jpg" height="212" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">5. Using a dessert spoon to spoon the filling into each tartlet. Decorate with pop sugar. </span><br />
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<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-25371822012125062532015-01-30T22:45:00.000+09:002015-02-04T20:25:30.168+09:00Spicy Cucumber Salad with a Mortar (Tam Taeng ตำแตง)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">For those who have been to Thailand probably well aware that there are so many variations of Som Tam, spicy Thai green papaya salad with mortar. There are some that made with entirely out of fruit (ส้มตำผลไม้), with fermented rice noodles (ตำซั่ว) or with fresh vegetables e.g carrot, cucumber . Also there are some flavored with dried shrimp (ตำไทย), fermented pungent water fish (ปลาร้า), <a href="http://taste-of-siam.blogspot.jp/2012/12/homemade-salted-egg.html">salted egg</a> or pickled fresh water crab (ปูเค็ม). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spicy cucumber salad with a mortar, Tam Taeng, the recipe I am going to share with you is the variation that made with fresh cucumber, which I like it even more than the traditional green papaya salad. You may notice that I used fresh lovely Japanese cucumber for this recipe. It's simply because Thai cucumber are not available here in Tokyo and it works beautifully. So if you can't find Thai cucumber, feel free to substitute with vegetables that are crisp with mild and clean flavored, not prone to oxidation and can hold their shape well. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Instead of pickled fresh water crab (ปูเค็ม), I add boiled blue crab to my recipe. It's because my husband doesn't want to eat and can't stand the strong smell of pickled fresh water crab. Also, frankly, I am afraid the image of crushed body parts of those brined black decapod crustaceans would scare non Thai readers away :-). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You sure can add pickled blue crab to the recipe. But in my opinion, blue crab is the sweetest best tasting of all crabs which really doesn't need to be seasoned or marinated at all. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my <b>spicy cucumber salad with a mortar </b><b>(Tam Taeng ตำแตง)</b><b> recipe</b>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 grams Japanese cucumber, shredded</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 cloves Thai garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 red chili peppers (พริกขี้หนูแดง) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon shrimp paste(กะปิ)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1 and 1/2 tablespoon palm sugar (นํ้าตาลปี๊บ)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon tamarind concentrate (นํ้ามะขามเปียก)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon fish sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon dried shrimp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 grams boiled blue crab</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 cherry tomatoes </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon roasted peanut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Using a pestle and mortar, blend garlic and chili peppers into small pieces. Add the palm sugar, shrimp paste, fish sauce, tamarind concentrate, peanut,sugar, dried shrimp and blue crab. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Add the cucumber and tomatoes and pound them together with other ingredients <i>lightly.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1WvYVg9a_3wA4INIZ4QE78njjdpl3ijbSO7yAL1BWicY8qCRsN5rpS6CbdPPdnqv4mTwAAUcZ6WTqxhVWc2TKCxMNrsiNlyercMq8ZwmNs8EQpHvSf8iXFfTdyhQpPVPMWOPJBKChfg/s1600/_DSC0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1WvYVg9a_3wA4INIZ4QE78njjdpl3ijbSO7yAL1BWicY8qCRsN5rpS6CbdPPdnqv4mTwAAUcZ6WTqxhVWc2TKCxMNrsiNlyercMq8ZwmNs8EQpHvSf8iXFfTdyhQpPVPMWOPJBKChfg/s1600/_DSC0100.jpg" height="640" width="424" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">3. Serve on a plate with assorted fresh vegetable. </span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">It is recommend to shred the cucumber into fine strips so that the spicy sauce absorbed better. Keep the shredded cucumber in the fridge until you are ready to use to ensure crispness. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Don't skip the shrimp paste. It does give a kick to the dish. </span></li>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com2tag:blogger.com,1999:blog-5456644348010157718.post-35059058606056125302015-01-24T21:35:00.000+09:002015-01-31T16:42:31.738+09:00Sweet Potato Drink (นมรสมันเทศ)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC5yT1dc9R7MvgAgVUgJkKMjH-o8ltbPgjNI9Jk0ItFGcTbKWJ0E4N33M-ys7-uZhMuu8Is0q7AVc39pRSJDEtVpY9tTyBoUyZuBNP9Q4w7qbWY4tBkbejIucanATQC4kktP7Z8whcFI/s1600/_DSC0188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC5yT1dc9R7MvgAgVUgJkKMjH-o8ltbPgjNI9Jk0ItFGcTbKWJ0E4N33M-ys7-uZhMuu8Is0q7AVc39pRSJDEtVpY9tTyBoUyZuBNP9Q4w7qbWY4tBkbejIucanATQC4kktP7Z8whcFI/s1600/_DSC0188.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wow! It's already 24th January. Time does fly away. How many of you are still sticking to your New Year's resolutions? I am still holding on to mine, but it hasn't been easy. One of my resolutions is to incorporate more healthy food into my diet and one of my favorite new way to do that is with this delicious <b><span style="color: #674ea7;">sweet potato drink</span>.</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sweet potato drink, today's recipe, is very simple drink just the way I see and love it. I know this is not very common way to eat sweet potatoes. It might even seem a little strange. But believe me this drink is perfect with its sightly sweet, mellow and rich. Besides, sweet potatoes are high in vitamin A, vitamin B5 and B6. Plus they 're naturally fat-free and have fewer calories than white potatoes. What not to love here? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So what 's in the recipe? I purposely didn't use a large amount of sugar. You can adjust the amount of sugar to your taste. The rest is pretty simple. Just mix all the ingredient in a small pot, bring it to simmer. When the sugar dissolves completely, the drink is ready to serve. Enjoy! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup mashed purple sweet potato </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 ml. milk </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon rock sugar </span></div>
<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-50951915039080226212015-01-11T12:55:00.000+09:002015-01-26T19:56:25.178+09:00Pineapple Fried Rice (ข้าวผัดสับปะรด) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wt_ruvC9OC3WuLX9HcjkFnHOulMW7QMQ7Q4Xn29WyQFNkcggvHE5o6DAoURgDT4uJdu_f24-wO8neqEPQmTuJBMlUczW_wXUbjCGzc3UOp-IQjF2OZKu-klc2uKNdtJs4rV2aZPK3LA/s1600/_DSC0555-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Wt_ruvC9OC3WuLX9HcjkFnHOulMW7QMQ7Q4Xn29WyQFNkcggvHE5o6DAoURgDT4uJdu_f24-wO8neqEPQmTuJBMlUczW_wXUbjCGzc3UOp-IQjF2OZKu-klc2uKNdtJs4rV2aZPK3LA/s1600/_DSC0555-1.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Christmas and New Year just flew right by, didn't it. Of course the days have been an absolute hurricane at my house, however, today I manage to get a few things in order (sort of). Between all the holiday roasts and New Year toasts, I don't know about you, but I prefer some simple flavorful dishes. <b>Pineapple Fried Rice</b> (ข้าวผัดสับปะรด) fits the bill and is the prefect example of the kind of high in flavor, low effort dishes I love to make around this time of the year. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">There are two secrets to scrumptious pineapple fried rice. First is <span style="color: #073763;"><b>good pineapple</b>.</span> I like to use fresh ones every time I made the dish since they're rather an inexpensive fruit that stay crisp for several days. Whereas, the canned pineapple is a bit too sweet with a softer texture and lacks of natural juice to my taste. Fresh pineapple not only gives the fried rice sweet and sour taste but also the wonderful tender texture to the dish. So I highly recommend you to use fresh pineapple. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Second, is the rice. Please use <span style="color: #073763;"><b>overnight cooked long grain rice</b>. </span><span style="background-color: white; line-height: 20px;">and I highly suggest you to do so. The overnight (or cooked earlier) rice has a chance to dry out a bit in the fridge. The heat and the seasoning will re-steam and hydrate it. Also, the amount of pineapple juice is unpredictable, if you try to use freshly cooked rice, you will end up with very soggy and clumpy fried rice like a downpour rained down on your wok. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my <b>pineapple fried rice recipe</b>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <b> Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams overnight cooked long grain rice</span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: Trebuchet MS, sans-serif;">80 grams chicken thigh, cut into bite size pieces</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40 grams onion, diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 grams pineapple cut into small pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon Thai garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Thai light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 20px;">1/2 cube Knorr bouillon cube</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon ground pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon curry powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup mixed nuts</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Preparation</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.<span style="background-color: white; line-height: 20px;">Heat up a wok with oil, add in garlic. Stir fry until it's fragrant. Add in onion. When the onion is cooked add in chicken. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaid3fVM_A6NtMG1n021dlfGNfX9ffnfZ2hU4X5i7Ul_-6JYGkPecD8zeK8eXHwwz_d4ardXM1T4ynrUkbKZjDr-rTwdTCU3DKoG4D9QUZbfCEkTa9REyHOpxS4bz99kUqyhgkpNpSdk/s1600/_DSC0537-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaid3fVM_A6NtMG1n021dlfGNfX9ffnfZ2hU4X5i7Ul_-6JYGkPecD8zeK8eXHwwz_d4ardXM1T4ynrUkbKZjDr-rTwdTCU3DKoG4D9QUZbfCEkTa9REyHOpxS4bz99kUqyhgkpNpSdk/s1600/_DSC0537-1.jpg" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">2.When the chicken is cooked. Add in rice, s<span style="background-color: white; line-height: 20px;">eason with light soy sauce, sugar, curry powder,</span><span style="background-color: white; line-height: 20px; text-align: center;">bouillon</span><span style="background-color: white; line-height: 20px; text-align: center;"> cube</span><span style="background-color: white; line-height: 20px;">, and salt. </span><span style="background-color: white; line-height: 20px;">Stir to combine.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg1nAQJUY13YvI68jLviBd7SFR7iqFogaCcWHf-19MEmsnNtNcbb-sDHMteckXdZLi05HMMtT8_jq8FQZdc2WEztcRoX5mPWK_1StOjDDzeyYmaXJ9EO7vYwD-sdO7ptkwA9e8MrPXbo/s1600/_DSC0539-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg1nAQJUY13YvI68jLviBd7SFR7iqFogaCcWHf-19MEmsnNtNcbb-sDHMteckXdZLi05HMMtT8_jq8FQZdc2WEztcRoX5mPWK_1StOjDDzeyYmaXJ9EO7vYwD-sdO7ptkwA9e8MrPXbo/s1600/_DSC0539-1.jpg" height="265" width="400" /></a></div>
<span style="background-color: white; line-height: 20px;"><span style="font-family: Trebuchet MS, sans-serif;">4. Add in pineapple and nuts. Do few quick stirs. Remove from heat, sprinkle with pepper. Serve immediately. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPRoiUFaqwWxe0au6uEFTiPSBhIvUOEry-1jnyvwIR1iOLf1HpNbfljEjuyp_a5-NWin02smBt470Nxx1DuP800oWeEJ9z7ITVA78L5MzO6-j_x1Oh9GyhiakUjfSIL9x0iEnqugq9vY/s1600/_DSC0564-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPRoiUFaqwWxe0au6uEFTiPSBhIvUOEry-1jnyvwIR1iOLf1HpNbfljEjuyp_a5-NWin02smBt470Nxx1DuP800oWeEJ9z7ITVA78L5MzO6-j_x1Oh9GyhiakUjfSIL9x0iEnqugq9vY/s1600/_DSC0564-1.jpg" height="640" width="424" /></a></div>
<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com2tag:blogger.com,1999:blog-5456644348010157718.post-36555488115070852412014-12-17T06:56:00.000+09:002014-12-17T07:21:27.811+09:00Lotus Root Drink (นํ้ารากบัว)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Lotus root is one of very common ingredients in Thai cooking. In Thai, we call it Rak Bua, รากบัว. It's also quite healthy and used in medicine. Today we 're not going to be healthy because we 're going to add in sugar. However, I believe, if we're adding sugar, it's best to add it to healthier food. Am I right? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It's very hard to describe how a lotus root tastes, but it is very similar to water chestnut and burduck root. It absorbs the flavors easily and depending on how you cook, it can be soft, firm or crunchy. Lotus root is also a very pretty veggie and will definitely wow whoever you're cooking for when it 's brought out. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You gonna need 5 ingredients and 10 minutes to make this delicious lotus root drink. So I hope you try making it some day and enjoy it with your loved ones. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Below is my <b>lotus root drink recipe</b>. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lotus root 300-350 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2,000 cc. water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 pandan leaves </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">rock sugar 1/3 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dark brown sugar 50 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 tablespoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b> </span></div>
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<li><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Let's start with lotus root. We need to cut the veggie into thick slices to keep its crunchiness</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">. And it's better to keep the skin intact for health benefits. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then bring water to the boil, add in pandan leaves. Cook for 20 seconds, then remove and discard the leaves. Please be careful not to cook pandan leaves for too long, otherwise they will get bitter. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add in lotus root and keep cooking until it is done. Add in sugar, rock sugar and dark brown sugar. When sugar dissolve completely, remove from heat. Serve cold. </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span></div>
<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com4tag:blogger.com,1999:blog-5456644348010157718.post-7600977200805924722014-11-28T05:30:00.000+09:002015-01-31T16:31:41.249+09:00Fried Puff with Pork Filling (ปั้นสิบ)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhACuxYaRvbaU0fvQyAR85A0ZQIUDeSk_oQXYCo6uUakJT0Z8szldwCLQ5ugrBcDhGeP14QPT1sdfkBRl4FjDdxPIH0B-X3MdodshI9HAlhOJHjpjMbyQKrNaWjCpY9vzehP05nrEfoG8/s1600/_DSC0220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhACuxYaRvbaU0fvQyAR85A0ZQIUDeSk_oQXYCo6uUakJT0Z8szldwCLQ5ugrBcDhGeP14QPT1sdfkBRl4FjDdxPIH0B-X3MdodshI9HAlhOJHjpjMbyQKrNaWjCpY9vzehP05nrEfoG8/s1600/_DSC0220.jpg" height="424" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">There are so many things that should come in size XL., e. g., computer screen, fridge, your pay check, etc. But at snack time, smaller really is better. Small sized snack will satisfy you but still leave room for the next meal. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I love to cook mini snack for my 9 year old son, Koshi, who would eat the moment he gets home from school straight through dinner. Koshi is almost as tall as I am, and as thin as a rail, so I don't want to deny him food. Therefore, I try my best to keep his snack small, fresh and healthy as much as I can. Pansib, fried puff with pork filling is one of my go to after school snack recipes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Delicious crispy Panbib is the result of serious kneading of flour with egg and water, a resting time for the dough, and deep fry to golden goodness. The filling can be various but I usually make with pork filling, because my son flavors pork. If you don't want to deep fry, you definitely can bake. However, I feel obliged to tell you that the authentic recipe does not call for baking and the end result would not quite the same. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So instead of giving you the "cheated" recipe, I will give you the authentic recipe which has been tried and tested for many time. If you have time and want to make Pansib from scratch, please do so. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my<b> Pansib recipe. </b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span></b></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">for the dough</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup all purpose flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">rice flour 1/2 cup rice flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 cc. coconut milk </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>for the filling </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams minced pork </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cups crushed roasted peanut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon minced coriander root</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon chopped Thai garlic </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon white peppercorns </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon fish sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon palm sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon oil for stir frying </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1.Let start with the filling. With a pestle and a mortar, pound coriander root, Thai garlic and white peppercorns until they become a coarse paste. Set aside. </span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_1HI4FvWpVAz7OKbVtv4gD4utBbe6Wi8zBHF_WTmV9ageNOqDDbB0sWU44ukdreK75lwj1O3TDrJlVIcdkfqhX-I4BUnGEyhAmBAZd6TSPqYIkPCQsOI1q3p_qHe2v5ajIqWw7G7GM0/s1600/_DSC0140.jpg" height="265" width="400" /></div>
<span style="font-family: Trebuchet MS, sans-serif;">2.Heat a fry pan with oil. Add in the paste from step 1. , stir fry until fragrant. Add in port and peanut. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAmxnLTa7-JDDvsBtu9sDl1vfZqdP7G-I04zTZObt2NKAZvfrwb1DU0l2Zu1gHjpGzKREKo3OvhiRJsdo0muo9Dq8HgjU3HjXaBWAnAVkobwiUPWRTn2p6OxnCWrN4R6JTg2lLVENdfM/s1600/_DSC0141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAmxnLTa7-JDDvsBtu9sDl1vfZqdP7G-I04zTZObt2NKAZvfrwb1DU0l2Zu1gHjpGzKREKo3OvhiRJsdo0muo9Dq8HgjU3HjXaBWAnAVkobwiUPWRTn2p6OxnCWrN4R6JTg2lLVENdfM/s1600/_DSC0141.jpg" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">3. Keep cooking until the filling is cooked through and all the water is all gone. Dish out, let's cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM7Fu5QFR4hQnoC8V-tvs2Im-nfhT6OGf9V50N0OnyAqdrAKKvgQoWsfE9dIBP9SJpFiYzpm-wxrowA4o5PnNaFtlAvqnjy7a0ipeX9KBE59onee0z33UXIxWUob8NoFWCSli4nRkPpc/s1600/_DSC0145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM7Fu5QFR4hQnoC8V-tvs2Im-nfhT6OGf9V50N0OnyAqdrAKKvgQoWsfE9dIBP9SJpFiYzpm-wxrowA4o5PnNaFtlAvqnjy7a0ipeX9KBE59onee0z33UXIxWUob8NoFWCSli4nRkPpc/s1600/_DSC0145.jpg" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">4. In a mixing bowl, add in all the ingredients and knead well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IbOuYfV4PoF-_5Ft57DrHJ-aalW5S-VOXMo1RUzWF-mZ_9EEPtkFPe_fTGRV57SCCv-ABhloY14-c60FY-dOJ1Eq2Wd6bxlns9RI9M4DG0M4gc6nJ_rqX8N0ZQa88y_oaFJ0YoGDUps/s1600/_DSC0205_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IbOuYfV4PoF-_5Ft57DrHJ-aalW5S-VOXMo1RUzWF-mZ_9EEPtkFPe_fTGRV57SCCv-ABhloY14-c60FY-dOJ1Eq2Wd6bxlns9RI9M4DG0M4gc6nJ_rqX8N0ZQa88y_oaFJ0YoGDUps/s1600/_DSC0205_2.jpg" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">5. Let sit for 20 minutes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGTSupYJPDtXQyR_iHhjaXbF-4ydO7WkqNTiDzi1XKjX9sVLqx3soZ2O8aCmTzA6MpiGCCoa6nxByCggBwAIOGKzexjnJbJ4DQk77NZGcr67Pa8annJDQdafYBL8opLTKGasJp3zzZrI/s1600/_DSC0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGTSupYJPDtXQyR_iHhjaXbF-4ydO7WkqNTiDzi1XKjX9sVLqx3soZ2O8aCmTzA6MpiGCCoa6nxByCggBwAIOGKzexjnJbJ4DQk77NZGcr67Pa8annJDQdafYBL8opLTKGasJp3zzZrI/s1600/_DSC0206.jpg" height="265" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Roll the dough into balls in 1.5 cm. diameter.Flat the ball into circles. Scoop up 1 teaspoon of the filling, place at the center. Fold the dough over to make a half circle and crimp at edges. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikm6hh7qNtw0HrPZaLxuvRPToyifsKTAohxM2BY2F-99TqXPSST4vTXrY7oxKzKPpqXwYahcF-A_bcxo_gSmdMJsMWJBda0VIYjajd6lxuA7x1YhDJmDgEazzzHkhH-hurwgefD_56o1I/s1600/_DSC0207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikm6hh7qNtw0HrPZaLxuvRPToyifsKTAohxM2BY2F-99TqXPSST4vTXrY7oxKzKPpqXwYahcF-A_bcxo_gSmdMJsMWJBda0VIYjajd6lxuA7x1YhDJmDgEazzzHkhH-hurwgefD_56o1I/s1600/_DSC0207.jpg" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">7. Deep fry in hot oil until golden. </span><br />
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<br />Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-86812164011686600232014-04-23T11:28:00.002+09:002014-04-23T11:28:44.325+09:00Baked Vinegar Chicken Wings (ปีกไก่อบซอสเปรี้ยวหวาน)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">As a big fan of chicken wings, I have made different types of wings and ones of my favorite are Glazed vinegar chicken wings. I love these wings for their soft, juicy,stickiness and of course, their wonderful sourly, mild sweet with only a hint of spiciness glaze. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Both mid joint and drumettes are ok for this recipe. For me, I love mid joint and find them pretty sexy part of the chicken. So I use just one type. So choose whatever you like, but go for the skin on chicken, if you can. You end up rendering a lot of fat out when you bake it in the oven anyway, and it goes </span><span style="font-family: 'Trebuchet MS', sans-serif;">nice golden and irresistibly crispy. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I love serving this with some fresh salad and a plate of warm steamed rice. It is really satisfying, filling and super delicious. I hope you get to try this recipe and enjoy with your loved ones someday. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Baked Vinegar Chicken Wings (ปีกไก่อบซอสเปรี้ยวหวาน)recipe. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></b><br />
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients </span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6 chicken wings (350 grams)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>for the marinate </i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoon white vinegar </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 teaspoon sugar </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon Chinese rice wine</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon water </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon brown sugar</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon honey</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 dried chili pepper, sliced thinly</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 clove of garlic, sliced thinly</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">We'll start with the marinade. In the mixing bowl, add in white vinegar and the rest of the marinade ingredients. Please don't leave out honey and brown sugar as they give the marinate the full sweetness nothing else can do. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Then we gonna whisk everything together.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Place the chicken wings in the plastic bag. Then add the marinade right into it.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Massage the marinate all over the chicken about 15 minutes. Then bake the wings 15 minutes each side until golden crispy.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Don't throw the marinate way. We gonna reduce it and make a wonderful glaze. Bring the marinate to a simmer for 2-3 minutes until it is thicken and sticky. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Now we're ready to glaze the wings. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve immediately.</span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com4tag:blogger.com,1999:blog-5456644348010157718.post-53280174710295952202014-03-31T22:49:00.000+09:002014-03-31T22:49:48.526+09:00Vegan Sweet Radish (หัวไชโป๊วหวาน)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Sweet radish is my husband's favorite food. Every week, I have to make sweet radish for him to go with steamed rice plus other dishes I cooked. Besides, I love to add it in Pad Thai and other stir fried dishes. The sweet radish tastes so refreshing and super delicious for him. The happiest moment being a home cook is when your family enjoys the foods you make....I am no exception. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Though the sweet radish is easily obtainable in Tokyo, I sill prefer a home made version. I want three things from my food : I want to know what's in it; I want a rich natural favor; and I want to feel some measure of self reliance. The global supermarkets can't give me any of these things. Home food preservation can. Besides that food preservation can save both money and calories. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe calls for only few ingredients. The first thing you need is really fresh Japanese white radish (Daikon). If you own garden isn't big enough to grow extra, check out nearby farmer's market or bulk buying from a local grower. The seasonings are salt, soy sauce and brown sugar, which I believe you already have in your pantry. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Making sweet radish does take time but there is nothing difficult about the process, just a series of little jobs. With a few helpers, you can set up an assembly line and enjoy a day of conversation. Below is my <b>vegan sweet radish recipe</b>. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Japanese white radish (Daikon)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon Thai light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon + 2 teaspoon dark brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon white distilled vinegar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon vegetable oil for stir frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Peel of the daikon and cut into thin strip, sprinkle with salt. Let sit for half an hour, then squeeze off the liquid from the daikon. Sundry it for 2 days. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Bring vinegar, Thai light soy sauce and sugar to a simmer, cook until the sugar all dissolves. Add in the daikon, transfer it and the marinate to an air tight container, keep in the fridge for 2 days.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Bring the daikon from the fridge. Heat the frying pan with oil, stir fry the daikon until the liquid is almost all evaporated. Let cool, transfer to an air tight container. The sweet radish keeps well in the fridge for several weeks but enjoy soon. </span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-30349259383468954602014-02-09T11:08:00.000+09:002014-02-09T17:12:15.133+09:00Thai Style Dumplings (ขนมจีบไทย) <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Many of Thai dishes has originated in China. Technically, they are Chinese. There are so many overlapped, but Thai cooking has its own interpretation of similar dishes, and with an array of unique ingredients not found in China. Take the expansive menu of traditional Chinese food, infuse it with local flavors and cooking styles and you have something that is distinctively Thai and utterly delicious. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">One of my favorite Thai Chinese food is dumplings of which cooked with minced pork, seasoned with garlic, pepper and soy sauce, and drenched with aromatic fried garlic and spicy sweet soy sauce. I really like this soy sauce. It's a wonderful condiment, sweet, sourly, spicy and salty all in one. If you ever been to Bangkok, you probably find many Thai style dumplings stalls in almost every street corner. These Thai style dumplings are very popular. The reason is very simple: not many people can resist soft, tender, scrumptious, a little fatty pork dumplings in spicy flavorful sauce. They make a wonderful, substantial snack everyone would love.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now with a handful of key ingredients you ought to try this recipe out. I am sure you will love it. Below is my <b>Thai style dumplings recipe.</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">minced shrimp 1/4 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">minced pork 150 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 coriander root, chopped </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon chopped garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 white peppercorns, pound</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon egg white </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 tablespoon Maggi seasoning sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tablespoon Thai light soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">wonton wrappers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://taste-of-siam.blogspot.jp/2013/04/fried-garlic.html">fried-garlic</a> and coriander to garnish </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>dipping sauce </i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon dark sweet soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon distilled white vinegar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon Thai light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon chopped red chilies pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We'll start with the filling. Place minced pork and minced shrimp in the mixing bowl, then add garlic, white pepper, egg white, sugar, seasoning sauce and soy sauce in there. Massage the marinate all over the pork and shrimp. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qzdVIl8FpoMUJ4YRS2IH3zf8Tl46SHLVaHnpYE-fuodJBDW3JVCyIaNiWtgVooQAJM3lr56xP-34Gqy7sYD5U41Hp61qiak0tOug4mzbA1jTPWH1ILoC3Ymg-_TI-Ucmj4xXVuNb-uk/s1600/RIMG9389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qzdVIl8FpoMUJ4YRS2IH3zf8Tl46SHLVaHnpYE-fuodJBDW3JVCyIaNiWtgVooQAJM3lr56xP-34Gqy7sYD5U41Hp61qiak0tOug4mzbA1jTPWH1ILoC3Ymg-_TI-Ucmj4xXVuNb-uk/s1600/RIMG9389.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then let the filling sit in the fridge for 45 minutes for the taste to incorporate and grow.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, prepare the dipping sauce by bring all the ingredients in to a simmer. Keep stirring to prevent burning. When the sugar is dissolved, remove from heat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3I4jdxMmg4ED42NK58T0FWW1OycqDWzwa4SSjOcq9_XUWgvENECAXqXE-4zPDofCj1qH4oAmx2hc5Bzs69_RAeNfp0qGQ6ZooLfRrytEcfGllOLko6FfijfMESF2T0GLYauv_M89a3k/s1600/RIMG9393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3I4jdxMmg4ED42NK58T0FWW1OycqDWzwa4SSjOcq9_XUWgvENECAXqXE-4zPDofCj1qH4oAmx2hc5Bzs69_RAeNfp0qGQ6ZooLfRrytEcfGllOLko6FfijfMESF2T0GLYauv_M89a3k/s1600/RIMG9393.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Now, bring the filling out of the fridge. We're ready to wrap the dumpling now. Scoop 1 tablespoon of the filling and place it on the center of the wrapper. It 's really important to measure the filling to ensure each dumpling will cook evenly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsTcgp4_e5SW1ZkmOyO1FMvnBphSCG8me7ObL8nOXBrb7ia1LFA7EJ4KJtxhILPh9Mjuc8C2hLVbfyTTh2TmFQhAEkpbzLGkzKGpsstw_AHZ6du5BWFWxxOFn5nUPPdQRoGBiygdP4r8/s1600/RIMG9395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsTcgp4_e5SW1ZkmOyO1FMvnBphSCG8me7ObL8nOXBrb7ia1LFA7EJ4KJtxhILPh9Mjuc8C2hLVbfyTTh2TmFQhAEkpbzLGkzKGpsstw_AHZ6du5BWFWxxOFn5nUPPdQRoGBiygdP4r8/s1600/RIMG9395.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then moisten the edge with water, then wrap the dumpling your favorite way. What I like to do is pinching each edge against the filling. Well, it's not very pretty, but will do. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmK9LbIzlYmya4vN4eYGWwry61MWYemYNDgAdW3BWtkCMSLZg83uHMT3hDf6KRJRT2cD8bHTzJokd6P6GuTQdl5AXU5bqnyQJ6-ylfeH4GbdSdr2Fee77NaXTlRNlxQrGVog-odwAGsXs/s1600/RIMG9396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmK9LbIzlYmya4vN4eYGWwry61MWYemYNDgAdW3BWtkCMSLZg83uHMT3hDf6KRJRT2cD8bHTzJokd6P6GuTQdl5AXU5bqnyQJ6-ylfeH4GbdSdr2Fee77NaXTlRNlxQrGVog-odwAGsXs/s1600/RIMG9396.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now steam your dumplings over medium heat for 10-12 minutes. Please make sure not to overcook the dumplings, otherwise they will be come out too dry. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJzMz0ae8dF6uue7ungBnYQMGy5El-aSwZx0UFp7iygO1LGYDW3EJ0FcpdpBrzRJdv_Lxfw5xpqw8y8feVHzw33gohE0cMqlesvoFHqzt0FMH48hFuP88xs00yX-TQodymkFQKxOTrKY/s1600/RIMG9402small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJzMz0ae8dF6uue7ungBnYQMGy5El-aSwZx0UFp7iygO1LGYDW3EJ0FcpdpBrzRJdv_Lxfw5xpqw8y8feVHzw33gohE0cMqlesvoFHqzt0FMH48hFuP88xs00yX-TQodymkFQKxOTrKY/s1600/RIMG9402small.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Serve immediately with fried garlic and dipping sauce. Enjoy!</span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-5645224684498635512014-01-25T21:32:00.000+09:002014-01-25T21:32:24.725+09:00Heavenly Beef (Neua Swarn เนื้อสวรรค์)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EQZdpW_Hp8hrZLbs0yc0gP_40oFJ2cW8XiwyI9VhGtFqsvJHOEsbrq_LNPEsqkAS5gZySydtFriRvU-61BI0qiWv8huEos4Dx1Av18XQvoIdf7aqy_iD2KnCbI6RvuE9I5rL7DyDRjA/s1600/RIMG9320small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EQZdpW_Hp8hrZLbs0yc0gP_40oFJ2cW8XiwyI9VhGtFqsvJHOEsbrq_LNPEsqkAS5gZySydtFriRvU-61BI0qiWv8huEos4Dx1Av18XQvoIdf7aqy_iD2KnCbI6RvuE9I5rL7DyDRjA/s1600/RIMG9320small.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It 's winter now in Japan, I am sure many people are bundling up at home and cooking, in stead of out and about in freezing weather. I am lucky that I am in Tokyo where winter is mild, in fact, this year there is no real winter here. However, being a woman from tropical country, I feel cold whenever the temperature drops below 25</span><b style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">°C.</b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As I don't want to go outside, I preserved a lot of food for consumption: I froze vegetables, fruit and even sushi rice. Besides freezing, dehydrating is another great way to preserve food that I especially love because it is so easy and only takes a little extra time. </span></div>
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Heavenly Beef is not so hard to make and you can use any part of beef you like. Just marinate the beef with only few ingredients, dehydrate and deep fry it. I am sure you will love this dark, glossy, aromatic with meat so tender and silky. The thought of it just set my mouth watering. </div>
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Below is my <b>Heavenly Beef recipe</b>. </div>
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<b>Ingredients</b></div>
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400 grams beef (I used rib eye), cut into thin slices</div>
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a pinch of salt </div>
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2 teaspoon coriander seeds, lightly pound</div>
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2 teaspoon fish sauce</div>
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6 teaspoon light soy sauce</div>
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2 tablespoon+2 teaspoon light brown sugar</div>
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1 tablespoon honey</div>
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<b>Preparation</b></div>
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1. Marinate the beef with all the ingredients. Let sit in the fridge overnight for the taste to incorporate and grow.</div>
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2. Take the beef out of the fridge. Lay them out in the sun or in a well- ventilated area to dry naturally. (You can also use an oven or a dehydrator.)<span style="color: #222222; font-size: 16px; line-height: 26px;">The biggest thing to remember with dehydrating is to make sure your food is completely dehydrated- with no water left- before storing in order to prevent mold.</span></div>
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<span style="color: #222222;"><span style="line-height: 26px;">3. Deep fry the beef, serve with steamed glutinous rice.</span></span></div>
</span>Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-86061997529820428722014-01-21T22:24:00.000+09:002015-02-14T21:00:12.047+09:00Stir Fry Rice Vermicelli with Tamarind Sauce (เส้นหมี่ผัดซอสมะขาม)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXJWzOpDxVtMHHZD3NGrfDVeoHMED7jsSoJMAKxIk75vOa_yytGnKfUV6BVWy-wj-wVM9ru-sOcp_qCrG8nn363DxaECXSUzxvpq07nTwamPYfxDHijV4QF48dUhFk72_M8xSVqPAvlA/s1600/_DSC0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXJWzOpDxVtMHHZD3NGrfDVeoHMED7jsSoJMAKxIk75vOa_yytGnKfUV6BVWy-wj-wVM9ru-sOcp_qCrG8nn363DxaECXSUzxvpq07nTwamPYfxDHijV4QF48dUhFk72_M8xSVqPAvlA/s1600/_DSC0142.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Noodles are popular all over Asia, so there is no surprise that noodles are a staple for many Thais. Walk down to any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodles dishes. Everyone loves and could always have a noodles dish. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The noodles can be soupy and come in a broth or dried as in stir fried noodles or in between such as <i>Kway Teow Lord</i> (flat rice noodles with sweet dark soy sauce), but the condiments are always <span class="Apple-style-span" style="background-color: white; font-size: 16px; line-height: 22px; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;">of four different flavors – crushed red chili in vinegar (mild spicy and sourly), dried chilli powder (harsh spicy), fish sauce and suga</span></span><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: 16px; line-height: 22px; margin: 0px; padding: 0px;">r</span><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;">. These condiments are really simple to make and to us, Thais, they are important and what make our noodles dishes even more delicious. I will share you how to prepare these four condiments, but it will be another post. </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Back to my stir fried rice vermicelli with tamarind sauce recipe. Stir fried rice vermicelli is usually made with dark soy sauce. However, in my recipe I used tamarind concentrate which is very popular in many Thai dishes. With some shrimp, chives, this stir fried rice vermicelli takes me back to Thailand. It was very delicious and satisfactory. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><br /></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;">Tamarind concentrate is widely available in Japan and everywhere. Try my <b>Stir Fry Rice Vermicelli with Tamarind Sauce recipe</b>, I am sure you will love it. </span></span></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> <b> Ingredients( for 2-3 servings)</b></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 180 grams dried rice vermicelli soaked in warm water until soft</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 4-5 medium shallots, sliced thinly </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 2 tablespoon dried shrimp</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> </span></span></span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 22px; text-align: center;"> 150 grams hard tofu, cut into bite sized pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><i> </i></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><i> for the sauce</i></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 180 ml. tamarind concentrate</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 2 teaspoon sugar</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 3 tablespoon palm sugar </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 1 tablespoon fish sauce </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 2 teaspoon chili powder </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 1/2 tablespoon peanut butter</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><br /></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"> 4 tablespoon vegetable oil for stir frying </span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><b>Preparation</b></span></span></span></span></div>
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<li><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 22px; text-align: center;">Soak dried rice vermicelli in warm water until soft, drain well, set aside.</span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 22px; text-align: center;">Heat frying pan with 2 tablespoon vegetable oil, add in tofu, cook until golden crispy. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqoUYaNXmxN_Z35JDTd-YiMAbiQu7BAPKVaXjfJnST_sTXvKRX35niGl_aaAbsRxGTlTwiesj-jrMr5KfXdofv6GHeW75uL8VYmeBRZz6kv71SZjcpb_MrSd6sZFpPUo9aDH0qDKi8J8/s1600/_DSC0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqoUYaNXmxN_Z35JDTd-YiMAbiQu7BAPKVaXjfJnST_sTXvKRX35niGl_aaAbsRxGTlTwiesj-jrMr5KfXdofv6GHeW75uL8VYmeBRZz6kv71SZjcpb_MrSd6sZFpPUo9aDH0qDKi8J8/s1600/_DSC0104.jpg" height="212" width="320" /></a></div>
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<li><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 22px; text-align: center;">Heat the wok with 2 tablespoon vegetable oil, add in shallot, stir fry until fragrant.Add in dried shrimp. Add all the sauce ingredients, cook until the sugar dissolves and the mixture is thicken.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwo_iQJtICcJx0UIme23yj3EZGPc_5Eq0Ro-lXXa3CkwgwIJhxX9Ua9oz8UNPJVXAoowNGLFTnMj0VMJTRlS55aeVUIUwWEW2psYcKsw3IDMZDjEmc_5LBSO3DxCaE3cFbKkAhMUbPe0/s1600/_DSC0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwo_iQJtICcJx0UIme23yj3EZGPc_5Eq0Ro-lXXa3CkwgwIJhxX9Ua9oz8UNPJVXAoowNGLFTnMj0VMJTRlS55aeVUIUwWEW2psYcKsw3IDMZDjEmc_5LBSO3DxCaE3cFbKkAhMUbPe0/s1600/_DSC0105.jpg" height="212" width="320" /></a></div>
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<li><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 22px; text-align: center;">Add in vermicelli, stir to combine, add in tofu from step 1. Do few quick stirs, dish out, serve immediately. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59nvxF7aQWlxDTs7TONk3XygOawHI712el0m6JNMzhLbndaZfZDxqNG0LaCrrKg1Q16UsCJYrqmbiCzrFI8AkLar75gPTJY-LM8hhN1VL-BoXcDk7Qmmd28Tg7xWXWxULdeH3C3uqZYg/s1600/_DSC0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59nvxF7aQWlxDTs7TONk3XygOawHI712el0m6JNMzhLbndaZfZDxqNG0LaCrrKg1Q16UsCJYrqmbiCzrFI8AkLar75gPTJY-LM8hhN1VL-BoXcDk7Qmmd28Tg7xWXWxULdeH3C3uqZYg/s1600/_DSC0106.jpg" height="212" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeFYIg0xq-Bz1p_kJkTmyNu3nQKNeMnNcXyRTqdrD5xjh9aueKy7vFnsE1EqyYwcARg7xTsD9m1eJMC-D4humciAWGjCJ6ymTfwwOin5IGgYpHZWAs-u_-uFG-5tEEW-YXhKRTKt9Q1Y/s1600/_DSC0136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeFYIg0xq-Bz1p_kJkTmyNu3nQKNeMnNcXyRTqdrD5xjh9aueKy7vFnsE1EqyYwcARg7xTsD9m1eJMC-D4humciAWGjCJ6ymTfwwOin5IGgYpHZWAs-u_-uFG-5tEEW-YXhKRTKt9Q1Y/s1600/_DSC0136.jpg" height="424" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><br /></span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="background-color: white; margin: 0px; padding: 0px; text-align: center;"><span class="Apple-style-span" style="margin: 0px; padding: 0px;"><span style="line-height: 22px;"><b>Notes:</b> The dish is usually cooked over very high heat. If you have a less powerful stove, I find that making 1 serving at a time is the best way.</span></span></span></span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com2tag:blogger.com,1999:blog-5456644348010157718.post-15559788352385419242014-01-13T20:17:00.001+09:002014-01-13T20:17:39.063+09:00Fried Shrimp with Kaffir Lime Leaves (กุ้งทอดใบมะกรูด)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPEGsmek-WMqzMsPkAbKb9SfHCsVje1GGvPKO75AYHHxAR3R-I4UwtrJgHmwvTzVr-UrOTp2iFCH_67tMxx3m0X6Dptmt6TfQtfuASwaiwXEI-m_Hv8dDEAoBlsPaVaNNVVWnHMGbjTU/s1600/RIMG9074small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPEGsmek-WMqzMsPkAbKb9SfHCsVje1GGvPKO75AYHHxAR3R-I4UwtrJgHmwvTzVr-UrOTp2iFCH_67tMxx3m0X6Dptmt6TfQtfuASwaiwXEI-m_Hv8dDEAoBlsPaVaNNVVWnHMGbjTU/s1600/RIMG9074small.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today I am going to share my easy spicy fried shrimp recipe cooked in Southern Thai style, with red curry paste and a handful of thinly sliced kaffir lime leaves. This recipe is quick and very easy to make. I like making it one weeknights because it takes less than 15 minutes. I could eat this dish with a plate of simple steamed rice and that makes my day.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Traditionally, the paste for fried shrimp with kaffir lime leaves is made of onion, lemongrass, shrimp paste, dried chili and pounded to form a fine paste. Many people shun away from making the paste from scratch just to make a dish and this is particular true when it comes to Thai cooking. <u>You don't have to do that anymore with Mae Ploy red curry paste. </u> Mae Ploy red curry paste is your multipurpose curry paste to stock up. Apart from <a href="http://taste-of-siam.blogspot.jp/2011/08/smoked-duck-red-curry.html">red curry,</a>I used the paste in many Thai dishes such as <a href="http://taste-of-siam.blogspot.jp/2012/09/hor-mok.html">Hor Mok</a>,<a href="http://taste-of-siam.blogspot.jp/2011/08/stir-fried-catfish-in-red-curry-paste.html">Stir-Fried Catfish in Red Curry Paste</a>,<a href="http://taste-of-siam.blogspot.jp/2011/09/thai-fish-cakes.html">Thai Fish Cakes</a>, etc. And the end result was absolutely pleasing and delightful and the taste was so close to the home made paste.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I hope you give this recipe a try when you're busy to cook. I promise they're tastier than they're look. Enjoy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 grams shrimp with shell intact, cut into small pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 2 cup rice flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 ml + 3 tablespoon water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon Mae Ploy red curry paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg, lightly beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vegetable oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. In the mixing bowl, mix an egg with red curry paste, water, stir to combine. Then add in rice flour, mix well. Add in shrimp.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkK6aF1sTsW-TJ75z5H-7_Wd_dtik9tOA0YXUbVP_Btt8zEQub7CyNIGNX0LfhTPYOe8uxvvNJmo7-0eKPkbfLKDn-5A2jO3eUcEnKm4j0sbzEha1U2_9ZQ6ftBZxLwcvDv7Y9xyoFeo/s1600/RIMG9068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkK6aF1sTsW-TJ75z5H-7_Wd_dtik9tOA0YXUbVP_Btt8zEQub7CyNIGNX0LfhTPYOe8uxvvNJmo7-0eKPkbfLKDn-5A2jO3eUcEnKm4j0sbzEha1U2_9ZQ6ftBZxLwcvDv7Y9xyoFeo/s320/RIMG9068.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">2. Deep fry the mixture, a spoonful at a time. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5TuVhJ5zw1_d81AOQPE4QKNeKvf67C3LjlSV1pwy4ELm3ZbZbd9zDp0aqFc7dLCs5VPsF9QcvdN36RUX2dl4CCosjvRwsu8Ij9DJDgrUHhnuFtYBrGvpMb4KX7eBRdNqk45v5dDGddE/s1600/RIMG9069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5TuVhJ5zw1_d81AOQPE4QKNeKvf67C3LjlSV1pwy4ELm3ZbZbd9zDp0aqFc7dLCs5VPsF9QcvdN36RUX2dl4CCosjvRwsu8Ij9DJDgrUHhnuFtYBrGvpMb4KX7eBRdNqk45v5dDGddE/s320/RIMG9069.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com2tag:blogger.com,1999:blog-5456644348010157718.post-6096963406118488202014-01-08T23:35:00.000+09:002014-01-13T17:21:23.763+09:00Toddy Palm Pie (พายลูกตาล)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AR2WySyWkgI3eK8Gyk7iCpfsNocfYFjwv1kzGXhRwyvF1P8_U48VWB8-aiQZUiAViqa76wYMTt_hxs43fxajByK5RxnId0tcZ-l43C-aOqHx6RLfSCillNcyo6pIn7VfX5AyFumtcnA/s1600/RIMG9157small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AR2WySyWkgI3eK8Gyk7iCpfsNocfYFjwv1kzGXhRwyvF1P8_U48VWB8-aiQZUiAViqa76wYMTt_hxs43fxajByK5RxnId0tcZ-l43C-aOqHx6RLfSCillNcyo6pIn7VfX5AyFumtcnA/s1600/RIMG9157small.jpg" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have always loved toddy palm seeds. I love the sweetness, the gorgeous crystal clear color, smooth yet juicy texture, which give cakes, pies, cold iced drink, ice cream a wonderful refreshing taste. They are a delicious ingredient I never run out of my kitchen pantry. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today I am sharing with you my toddy palm pie recipe. The is nothing not to like about this toddy palm pie: buttery, sweet, refreshing, crispy outside and soft juicy inside. I made this pie with frozen pie sheet so this is probably too easy to called a "recipe". Also, this pie is not like toddy palm pie from a famous bakery, yet considering how quick and easy to make, it's such a rewarding dessert when fresh baked pie comes out of the oven. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you haven't try making easy pastries before, please give this recipe a try. Happy baking everyone. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">250 grams AROY-D canned toddy palm seed slices in syrup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon syrup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon cooked corn kennels </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">20 grams butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon corn starch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 frozen pie sheets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg lightly beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.Prepare the toddy palm seed filling. Bring the palm seed, syrup, butter, sugar and corn starch to a simmer, stirring constantly to prevent from burning. Cook for 3 minutes or until most of liquid is evaporated. Add in corn kennels, remove from heat. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2.Transfer the filling to a bowl, cover and refrigerate for 30 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HgSJm5QgfcdKSeYDil1OoYEC0x156syPbLoIwt1jlhJrCE2DtQ4voaUedfXwFARq5XTkOfwuznoGeyT7CKjd5hz_5VQktC2eA7XBPSWE8r7qjKFhaY7bZ6VznknH5mYlNSULlKci_oY/s1600/RIMG9138.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HgSJm5QgfcdKSeYDil1OoYEC0x156syPbLoIwt1jlhJrCE2DtQ4voaUedfXwFARq5XTkOfwuznoGeyT7CKjd5hz_5VQktC2eA7XBPSWE8r7qjKFhaY7bZ6VznknH5mYlNSULlKci_oY/s1600/RIMG9138.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3.Defrost frozen pie sheets in room temperature for about 10 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4.Roll each pie sheet into a round about 25 cm. in diameter. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5.Place the dough round into a 15 cm. pie plate and spoon toddy palm seed filling over the dough. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6.Preheat oven to 180 <span style="background-color: white; line-height: 16px;">ºC</span><span style="background-color: white; line-height: 16px;"> . Lightly brush edges of dough lining pie plate with beaten egg, then place dough round to cover filling, pressing edges firmly to seal.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 16px;">7.Fold and press edges of dough in at about 5 cm. intervals to create a floral pattern. Then, using a skewer, score the dough with curved lines to complete the floral pattern </span></span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">8.Lightly brush top of pie with beaten egg.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 16px;">9. Bake for 35-45 minutes, or until crust is golden. Enjoy.</span></span><br />
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com3tag:blogger.com,1999:blog-5456644348010157718.post-79237869824131299322013-12-10T18:55:00.000+09:002013-12-10T18:55:06.846+09:00Hat Yai Fried Chicken (ไก่ทอดหาดใหญ่)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdD_WiqFTMcIRRsI_Q7C-4bYdSATVs3Ytu8E0Ccy2uQADQIqLCA8ow5T13-OlLoARdJT4Nv33Sa_n4BSTbxmBgM45nkSshieW7ZGjzBvg94Zt8NuRpzSmpL2U4PtHgrr3HUIWR9uygUc/s1600/RIMG9076small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdD_WiqFTMcIRRsI_Q7C-4bYdSATVs3Ytu8E0Ccy2uQADQIqLCA8ow5T13-OlLoARdJT4Nv33Sa_n4BSTbxmBgM45nkSshieW7ZGjzBvg94Zt8NuRpzSmpL2U4PtHgrr3HUIWR9uygUc/s640/RIMG9076small.jpg" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I can't even begin to tell you how much I love this popular succulent fried chicken that originates in Hat Yai province, southern part of Thailand. Each bite explodes with luscious favor of the chicken and then there is a crispness of the fragrant crust. The thought of taste and texture of this chicken makes my mouth water. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I believe that there is many franchise style fried chicken restaurants in your neighborhood, but you will be better try this wonderful fried chicken out. It tastes better, it's cheaper and it's probably healthier--although I have no scientific proof of that. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What I love about this fried chicken recipe is that it calls for only few ingredients. Simple and delicious. Below is my <b>Hat Yai Fried Chicken recipe.</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">350 grams assorted chicken parts, bone in, skin on</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6-7 cloves Thai garlic </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">15 black peppercorns</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoon light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon rice flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 cc. water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-5 onion, sliced thinly </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vegetable oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Pound Thai garlic and black peppercorns with a mortar and a pestle, until become smooth paste. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Marinate the chicken with the paste from step 1, salt, sugar, light soy sauce, rice flour and water. Cover and keep it in the fridge over night. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Remove the chicken from the fridge. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Heat the wok with oil. Add in onion, deep fry until it 's golden. Scoop out the onion, set aside. Keep the onion infused oil for frying the chicken.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Deep fry the chicken until it's golden brown. Dish out, sprinkle with fried onion. Serve with steamed rice.</span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-25761430588847825452013-11-13T19:31:00.000+09:002013-11-13T19:31:06.939+09:00Sweet and Sour Pork Ribs (ซี่โครงหมูผัดเปรี้ยวหวาน)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">This is Thai Style Sweet and Sour Pork Ribs, a delicious stir fry dish with tender pork rib cutlets. If you love pork ribs, I recommend you to try them this way. With savory sweet and sour sauce, the ribs are very flavorful yet delicate to the palate. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Like a lot of stir fry dishes, this sweet and sour pork ribs are super easy to make. You really need to boil the ribs, cut vegetables and stir fry them with basic ingredients in your kitchen like ketchup, chili sauce, sugar and light soy sauce. If you like crispy outside and soft juicy inside ribs, you can boil it first then deep fry them. Today I didn't deep fry the ribs as I wanted to keep things a little bit on healthier side and tried to spend less time in the kitchen. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This sweet and sour sauce is also extremely versatile as you can make different variations, pork, chicken, beef or seafood depending on your mood and what you have in the fridge. I always love the classic sweet and sour pork, but certain days I love sweet and sour seafood, they are all delicious. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I hope you get to try this recipe someday and enjoy it with your loved ones. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">350 grams pork ribs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucumber, cut into bite sized pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 large tomato, discard seed, cut into strips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium size onion, sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 bell pepper, diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon chili sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tablespoon ketchup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon white vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon Thai garlic, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon chopped ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil for stir frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1/2 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Knorr bullion cube(2 grams), optional</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 ml. water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Boil the ribs over low heat until are really tender. Drain well, set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Heat the wok with oil, add in garlic. Stir try until fragrant, then add in the ribs. Sir fry for few minute, add in vegetables. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesa17ka3aJUS9uAQLKJxkHHXQv3ID5QLLcwsg5cD7wg9pekfkjra3-8PWCeiQ9H3nKQtuSVFwCHu0aAdPIOU1JON_3GYfzkGOSPYxQvsdXHSrBK8H1h4-ZFhfSMdv5f5ywqEvYciUUF0/s1600/RIMG8899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesa17ka3aJUS9uAQLKJxkHHXQv3ID5QLLcwsg5cD7wg9pekfkjra3-8PWCeiQ9H3nKQtuSVFwCHu0aAdPIOU1JON_3GYfzkGOSPYxQvsdXHSrBK8H1h4-ZFhfSMdv5f5ywqEvYciUUF0/s320/RIMG8899.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. When the vegetables are cooked, add in water and all the seasonings. Do few quick stirs, dish out, serve with steamed rice. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfr3spxl8PPHEdxJhjLtbdH3ArfWG6RJvN87CnIrfv1Q47g36A54yhVV2R-70KrvAMWksybMTtl2nKvF71sSCf-Dzq094TkZBCeFJMkec8FBJFVu-jc_UcfesZlfEN77uYil-fOZHpcw/s1600/RIMG8901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfr3spxl8PPHEdxJhjLtbdH3ArfWG6RJvN87CnIrfv1Q47g36A54yhVV2R-70KrvAMWksybMTtl2nKvF71sSCf-Dzq094TkZBCeFJMkec8FBJFVu-jc_UcfesZlfEN77uYil-fOZHpcw/s320/RIMG8901.JPG" width="320" /></a></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com2tag:blogger.com,1999:blog-5456644348010157718.post-4769393901804709142013-11-07T10:12:00.000+09:002013-11-07T10:12:03.689+09:00Jim Jum (Northeastern Style Hot Pot) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DOd4-E-2VjXKP7SCn5i8nDuDIJxtL0xNTwEg7DMGEK4FW1QQJrpwn7Kryue-XHwEsCOVt_rpUi4BfNfyXg9jmaAuoAqyUB-gaHGYeXJMW2iFMwImXaV0EeDqW2Ds2lmpqrRhb7aEkrY/s1600/RIMG8227small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DOd4-E-2VjXKP7SCn5i8nDuDIJxtL0xNTwEg7DMGEK4FW1QQJrpwn7Kryue-XHwEsCOVt_rpUi4BfNfyXg9jmaAuoAqyUB-gaHGYeXJMW2iFMwImXaV0EeDqW2Ds2lmpqrRhb7aEkrY/s640/RIMG8227small.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jim Jum is a street version of hot pot. Unlike Sukiyaki, Jim Jum is always cooked in very small clay pot on the charcoal stove, with the portion just enough for one or two people to enjoy. It is made with chicken or pork broth and fresh herbs(galangal, sweet basil, lemongrass and kaffir lime leaves.) The other ingredients include assorted fresh vegetables and pork , seafood or chicken. Alongside Jim Jum, there is a small bowl of spicy sauce to dip the meat or vegetable in. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Literally the word Jim Jum (จิ้มจุ่ม) derived from two Thai words: "Jim" and "Jum". Jim means to dip in, while Jum means to drop something down quickly or briefly in or into liquid. The name Jim Jum comes from the way we cook and eat this popular hot pot. Once the broth is ready, with chopsticks, we drop a sliced meat into the boiling broth, swish it gently back and forth until it's cooked, then enjoy the meat by dipping it into the sauce. (Some people dish a spoonful of meat, vegetable and broth to their bowl and season it with hot sauce.It depends on personal preference.) </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While I was working in Bangkok, I loved to go Jim Jum shop with my colleagues. Most of Jim Jum shops usually sit on the busy street side and none of them have air conditioned room but we never mind. Jim Jum is always a fun leisurely meal since we can sit around the hot pot and cook together. Moreover, Jim Jum is low fat, healthy dish and a great way to eat a lot of vegetable. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my<b> Jim Jum recipe. </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 pork butt, sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">glass noodles</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">assorted fresh vegetables, cut into bite sized pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">broth </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1,500 ml.<a href="http://taste-of-siam.blogspot.jp/2013/03/homemade-chicken-stock.html">chicken stock</a> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 slices galangal </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 stalks lemongrass, cut </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5-6 kaffir lime leaves </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">a good handful of Thai sweet basil (โหระพา)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dipping sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 red chili peppers, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon galangal, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.5 teaspoon palm sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon fish sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon lime juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Marinate the pork with oyster sauce, light soy sauce and sugar. Let sit in the fridge overnight. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Bring the chicken stock to the boil, add in galangal, lemongrass, kaffir lime leaves. When the stock is fragrant, add in Thai sweet basil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add the fresh vegetable to the broth. You want to start with the food that take longest to cook. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Now bring the pot of boiling broth to the table. Each person cooks their meat by dipping it in the boil broth. When it is cooked, dip the meat into the sauce. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Cook the glass noodles for a few minutes. Flavor noodles with a bit of sauce. Enjoy!</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://photo.wongnai.com/photos/2013/05/14/bba0cd2d0f9a43cd95c83b1844721d15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://photo.wongnai.com/photos/2013/05/14/bba0cd2d0f9a43cd95c83b1844721d15.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JimJum served by street vendor in Thailand<br />Picture Courtesy: <a href="http://www.wongnai.com/">http://www.wongnai.com</a></td></tr>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-17065520627444791972013-10-25T22:44:00.000+09:002015-02-14T19:42:22.900+09:00Yen Ta Fo (เย็นตาโฟ)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALYxnuSG4jTbPmTNAilBDIhqNVknDfJsyc8qLSZ5bWtnFOqpDaowZSIAMtHlEwcpKWOtgU0rhcru0oyFK5rj4yDlMYcxBOmsUzw-MFEsnPfzH7UcY2e7P9mucphMKi0snM5ZBMZvGHlw/s1600/_DSC0376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALYxnuSG4jTbPmTNAilBDIhqNVknDfJsyc8qLSZ5bWtnFOqpDaowZSIAMtHlEwcpKWOtgU0rhcru0oyFK5rj4yDlMYcxBOmsUzw-MFEsnPfzH7UcY2e7P9mucphMKi0snM5ZBMZvGHlw/s1600/_DSC0376.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Growing up, one of the noodles dishes I loved most was Yen Ta Fo. I guess I was always tempted by spicy noodles topped with fresh seafood and shrimp balls. Plus, Yen Ta Fo always looks pretty with beautiful deep pink -orange noodle soup that is sure to refresh you. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now think of the same deliciousness, in the form of homemade version. This is what I have for you today. Before we start making these noodles, I need you to understand that the color of Yen Ta Fo sauce is various depending on the ratio of chili peppers, chili sauce, pickled garlic, etc. My Yen Ta Fo sauce is orange in color, hotter but less tangy than regular Yen Ta Fo sauce. Also, to make the best dish possible, I used store bought toppings.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Having said that, and if you're still interested, I hope you give this recipe a try. My husband who is not even a fan of Yen Ta Fo said it was really good and I could see that he enjoyed the dish tremendously. Below is my Yen Ta Fo recipe. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;"><i style="margin: 0px; padding: 0px;">for the stock</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">500 grams chicken bone</span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">2,500 ml. water </span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">30 black peppercorns </span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">4 whole Thai pickled garlic bulbs (กระเทียมดอง)</span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">4 tablespoon pickled garlic brine (นํ้ากระเทียมดอง)</span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">3 cilantro roots (รากผักชี)</span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">1/2 stalk celery, cut into small pieces</span><br style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;" /><span style="background-color: white; font-size: 16px; line-height: 22.390625px; margin: 0px; padding: 0px;">1/3 daikon, peeled cut into thick pieces </span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 teaspoon salt </span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon rock sugar </span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon fish sauce </span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon light soy sauce (ซีอิ้วขาว)</span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span></div>
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<span style="margin: 0px; padding: 0px;"><i><span style="font-family: Georgia, Times New Roman, serif;">for Yen Ta Fo sauce</span></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">red fermented bean curd 100 grams </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon ketchup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon chili sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 grams pickled garlic </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 grams long fed chili peppers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 ml. white <span style="line-height: 16px;">distilled </span>vinegar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sesame oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon light soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 tablespoon sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 ml. water </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Toppings</span></i></div>
<div style="background-color: white; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">parboiled morning glory </span></div>
<div style="background-color: white; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"> fried wonton</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">assorted seafood</span></div>
<div style="background-color: white; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">shrimp balls</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">egg noodles</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="margin: 0px; padding: 0px;">1. To make the soup base, wrap cilantro roots, pickled garlic bulbs and black peppercorns in a cheesecloth. Place it with the rest of stock ingredients in a pot, simmer for 3 hours. Scoop off any brown foam and fat that show up on the surface.</span><br style="margin: 0px; padding: 0px;" /><span style="margin: 0px; padding: 0px;"> </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4qmp9k2nzKDZsJRZsr8e45EW5H9j0NtCijmp4Nhlygg-8o3HLewk0eWMzKaHndUcD1nfQoydyeUXTTnUQ1Ag_V8EkOEq8Bu9g0avYGiZq2hXbu2xjqcZKSA_j7y2ub7xHaHxFqV6YOI/s400/RIMG6569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4qmp9k2nzKDZsJRZsr8e45EW5H9j0NtCijmp4Nhlygg-8o3HLewk0eWMzKaHndUcD1nfQoydyeUXTTnUQ1Ag_V8EkOEq8Bu9g0avYGiZq2hXbu2xjqcZKSA_j7y2ub7xHaHxFqV6YOI/s320/RIMG6569.JPG" height="240" width="320" /></a></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="margin: 0px; padding: 0px;">2. Then season with </span><span style="text-align: center;">salt,</span><span style="text-align: center;"> rock sugar, </span><span style="text-align: center;">fish sauce and </span><span style="text-align: center;">light soy sauce (ซีอิ้วขาว)</span></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3. Remove from heat.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22.390625px; margin: 0px; padding: 0px;">4. For the sauce, please do not be scared by the list of all the ingredients. You can whip up this </span><span style="line-height: 21.984375px;">sauce quite fast, but it needs to be prepared ahead of time to chill, 1-2 days ahead, so that the flavor will incorporate and mature.Just p</span></span><span style="line-height: 21.984375px;"><span style="font-family: Trebuchet MS, sans-serif;">ut the ingredients in a blender and process until velvety smooth</span><span style="font-family: Arial, Helvetica Neue, Helvetica, sans-serif; font-size: 14px;">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgvTu3_p2bD85VEgz1fAWSMu5LWSmgh9-sFQYJNmnE75mDyb4Q5rgQlU0c3aVZhNukNUdoa_wzlfmQtErxveLTDs-frn84Dc51dCh8dJQeKoLOHpr3xG2mY_uXXE2ltfjW7xOGRk2_1o/s1600/RIMG8396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgvTu3_p2bD85VEgz1fAWSMu5LWSmgh9-sFQYJNmnE75mDyb4Q5rgQlU0c3aVZhNukNUdoa_wzlfmQtErxveLTDs-frn84Dc51dCh8dJQeKoLOHpr3xG2mY_uXXE2ltfjW7xOGRk2_1o/s320/RIMG8396.JPG" height="240" width="320" /></a></div>
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<span style="line-height: 21.984375px;"><span style="font-family: Trebuchet MS, sans-serif;">Now transfer the sauce in a container and chill in the fridge for at least 3 hours to mature. 1-2 days will be more desirable. This sauce can last in the fridge for a month. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN0m6SS_vzj8lQLdVTtIGpUwU0zJYIvXTQqUg8uSOE85XWHOK1A-oRgv_1dY7fMdnA2nQhduiWP-l1RSZg_FhmrTGF7Se66t6mm4NFgBXLsQd-5W3LKZ6S15A5BA5JZbMSYEsfAzcbC8/s1600/_DSC0337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN0m6SS_vzj8lQLdVTtIGpUwU0zJYIvXTQqUg8uSOE85XWHOK1A-oRgv_1dY7fMdnA2nQhduiWP-l1RSZg_FhmrTGF7Se66t6mm4NFgBXLsQd-5W3LKZ6S15A5BA5JZbMSYEsfAzcbC8/s1600/_DSC0337.jpg" height="212" width="320" /></a></div>
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<span style="line-height: 21.984375px;"><span style="font-family: Trebuchet MS, sans-serif;">5. Add the noodle soup to the serving bowl, then add a tablespoonful of <a href="http://taste-of-siam.blogspot.jp/2013/04/fried-garlic.html">fried garlic</a>. Add in the sauce, about 1-2 tablespoon.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZmMQRewk4fJXAzImhlMVFhPrnOx4v5pzCEgWH6EVJmaVoMEjQ4N9m3VeclydUX9pWUkaJr8GEjQze-XNWHsWhxS_hnG8YCWnMqWPawHRs4bJXbHEjsmZQAnoBsYsRid8gofIpvURIdE/s1600/_DSC0338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZmMQRewk4fJXAzImhlMVFhPrnOx4v5pzCEgWH6EVJmaVoMEjQ4N9m3VeclydUX9pWUkaJr8GEjQze-XNWHsWhxS_hnG8YCWnMqWPawHRs4bJXbHEjsmZQAnoBsYsRid8gofIpvURIdE/s1600/_DSC0338.jpg" height="212" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6jpamlaRbN-7FOWqvZxCDRTDyHxoXSrpXsU6Lx3cMzZTE67vPaeTDGx64k7dK2FuT5Um3fPIBXqa9sokSfPghXtlPMDZAy_4NwBP5N6bmU9hDAeoMaXuuLb3inPgX7nb_g6WzsnhU38/s1600/_DSC0340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6jpamlaRbN-7FOWqvZxCDRTDyHxoXSrpXsU6Lx3cMzZTE67vPaeTDGx64k7dK2FuT5Um3fPIBXqa9sokSfPghXtlPMDZAy_4NwBP5N6bmU9hDAeoMaXuuLb3inPgX7nb_g6WzsnhU38/s1600/_DSC0340.jpg" height="212" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Cook the noodles, added it to the bowl with the toppings.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com4tag:blogger.com,1999:blog-5456644348010157718.post-8964681771703445462013-10-18T05:00:00.000+09:002013-10-18T05:00:05.756+09:00Massaman Curry (แกงมัสมั่น)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf6puJQhAs-oDDrSKLRDeR8n74gP-zHB2Y2lX5GG6McPTNLFdHVUSE3rzDfUHCjHuRgdTpj6jUGM5BfBU5ddHRQ2Am_61m2W6Q_07TOfIGvA_qlZbHegmiF7_wU6Vmrf-wD50ecwFn00/s1600/RIMG8384small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf6puJQhAs-oDDrSKLRDeR8n74gP-zHB2Y2lX5GG6McPTNLFdHVUSE3rzDfUHCjHuRgdTpj6jUGM5BfBU5ddHRQ2Am_61m2W6Q_07TOfIGvA_qlZbHegmiF7_wU6Vmrf-wD50ecwFn00/s640/RIMG8384small.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry is extremely popular in Thailand. You will be able to find it being offered in most Thai restaurants menu along with <a href="http://taste-of-siam.blogspot.jp/2012/09/lemongrass-chicken.html">lemongrass chicken,</a> <a href="http://taste-of-siam.blogspot.jp/2012/10/poo-cha-stuffed-crab.html">stuffed crab,</a> <a href="http://taste-of-siam.blogspot.jp/2011/10/shrimp-cakes.html">shrimp cakes</a> and other traditional Thai dishes. There are various types of Thai curries. Thai Curry has not only the differentiation of red, yellow and green curry, but also the varying degree of spiciness; mild, medium and hot. The spiciness of the curry I am going to share today is mild. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My recipe requires Massaman curry paste. I recommend you to get it from Asian supermarket. Of course, you can try make it from scratch, but it does take a bit of time and effort. And the home made curry paste recipe calls for up to 14 ingredients. I have to pass on this he-he. Even so, I spent exactly 1 hour in the kitchen, but I think it's worth for the really delicious curry. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I used chicken for today curry but you can substitute with beef. The rest of ingredients are potatoes, onion, sugar, fish sauce, tamarind concentrate, of which I assume they're easily obtainable everywhere. Below is my <b>Massaman curry recipe</b>. Try it out, I am sure you like this. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2.5 tablespoon Mae Ploy Massaman curry paste </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 grams chicken( bone-in, skin on please)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 ml. coconut milk </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams potatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams onion </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">0.5 tablespoon plam sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon fish sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon tamarind concentrate</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.Steam potatoes and onion until they're cooked. Cut into bite sized pieces, set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Why I pre-cook the vegetable? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">--Just to get rid of some unpleasant gunk in the sauce. If you don't have a steamer, just cook them in your microwave oven. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzHSiUObjAmJO3w2STbeRmAijNR8wGmVA1Xr9Vr3ivdnWVYS_h9Vq-8xU1MCy9k8w6_uOoNHOVSaJ0wo8T-mp4pjqUc-3D12BCkU5qJiC266tDXeeD9S1WsCDdLZA4AXoqlbCcgjcBRU/s1600/RIMG8380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzHSiUObjAmJO3w2STbeRmAijNR8wGmVA1Xr9Vr3ivdnWVYS_h9Vq-8xU1MCy9k8w6_uOoNHOVSaJ0wo8T-mp4pjqUc-3D12BCkU5qJiC266tDXeeD9S1WsCDdLZA4AXoqlbCcgjcBRU/s400/RIMG8380.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2.Heat your wok with vegetable oil, add in curry paste and stir fry until it is fragrant. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3.Add in chicken and the coconut milk, cook it over low heat until the chicken is tender. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4.Add in potatoes and onion, keep cooking until the oil starts to separate. Dish out, serve with steamed rice. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1BB8FsBnAiS1JO8N9BLd7VjV4wXckkMxEbvfdcMqFqMeRcFgmHR7Iqz5_aahOYm9LdUAGLMAcznd6mmZxbCx0P34gE3qBdg3ug1kjs4X4g5Vr95bLRvlVJw7AOoJz7ivz4DiN_VFDtM/s1600/1240163_10201646665556566_802006824_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1BB8FsBnAiS1JO8N9BLd7VjV4wXckkMxEbvfdcMqFqMeRcFgmHR7Iqz5_aahOYm9LdUAGLMAcznd6mmZxbCx0P34gE3qBdg3ug1kjs4X4g5Vr95bLRvlVJw7AOoJz7ivz4DiN_VFDtM/s400/1240163_10201646665556566_802006824_n.jpg" width="400" /></a></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-26764256478241644922013-10-15T05:00:00.000+09:002013-10-15T05:00:02.444+09:00Spaghetti Pad Kee Mao (สปาเก็ตตี้ผัดขี้เมา)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYuOUeOr0RVx0tZ7CqjKiLGKErCdoePwLArlitwGPlzWhqP9jJT4gl_7ogEt2e_bg_cO42pVFYJbZMFWDXdU45VIEF2d4IncKUGV8B25NdefwsUxqSsXo11slTo9Nxm7GfCb6kVZSuIE/s1600/RIMG8244small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYuOUeOr0RVx0tZ7CqjKiLGKErCdoePwLArlitwGPlzWhqP9jJT4gl_7ogEt2e_bg_cO42pVFYJbZMFWDXdU45VIEF2d4IncKUGV8B25NdefwsUxqSsXo11slTo9Nxm7GfCb6kVZSuIE/s640/RIMG8244small.jpg" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Italian cuisine is wildly popular in Thailand, especially pasta. In Bangkok, there are some best Italian restaurants outside Italy. (Of course, there are not so great ones too, but that's everywhere, I guess.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Not only do the Thais enjoy spaghetti, but we also cook it at home. However, sometimes finding Italian ingredient can be tough, so we tried substitute with the ingredients found in our kitchen and finally came up with our own way to create the dish. <b>Spaghetti Pad Kee Mao</b> is a spaghetti recipe that seasoned mainly with Thai seasonings. It is hot, aromatic and flavorful. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This spaghetti dish is delicious and especially an easy one. </span><span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">I have been pre-occupied lately with some food projects that I’m working on before leaving for Thailand at the end of this month. Not having enough time to cook multi-dish meals, this quick and easy pasta recipe often comes in handy and saves our family dinner.</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">I hope you want to give this recipe a try and enjoy it with your love ones. </span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;"><b>Spaghetti Pad Kee Mao recipe</b></span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;"><b>Ingredients </b></span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">100 grams dried spaghetti </span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">80 grams chicken breast, cut into bite sized pieces</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1/4 cup tomatoes, cut into strips(discard seeds)</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1/4 cup carrots, cut into strips</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">30 grams baby corn, cut into bite sized pieces</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">30 grams long beans, cut into bite sized pieces</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;"> 2.5 grams young green peppercorns</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1 tablespoon chopped red chili peppers</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1/2 tablespoon chopped garlic</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">5-6 kaffir lime leaves </span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1 long fed pepper, cut into strips</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">a good handful of Thai basil</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1 tablespoon Thai light soy sauce</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;"> 1/2 teaspoon salt </span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">2 tablespoon ketchup</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">1/2 tablespoon sugar</span></div>
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<span style="background-color: white; color: #111111; font-family: Calibri, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 18px; line-height: 22px;">2 tablespoon vegetable oil for stir frying </span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;"><b>Preparation</b></span></span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1. Cook the spaghetti according to the package direction, drain well, set aside.</span></span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2. Heat the wok with oil, add in garlic and red chili peppers, stir fry until the garlic turns golden. Add in the chicken, stir fry until it is done then add in vegetable. </span></span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">3. When the vegetable is cooked, add in spaghetti and the seasonings. Stir to combine, add in Thai basil, do few quick stirs, serve immediately. </span></span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-90888718836453882772013-09-30T05:00:00.000+09:002015-02-15T05:30:08.234+09:00Jungle Curry (แกงป่า)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFVP2sG0yxLFntLjKByl_wOY7-GHCkfFV2LAv5ylceIJM86rJRPjRTMr323Onh8Z3m54DgntsjZo1ZS6C6HL-NWM2RSqjXLCZT2AzjJJVX3uaflWnZAlKrRt1BTiKEJcodlxsESWy4hA/s1600/RIMG8223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFVP2sG0yxLFntLjKByl_wOY7-GHCkfFV2LAv5ylceIJM86rJRPjRTMr323Onh8Z3m54DgntsjZo1ZS6C6HL-NWM2RSqjXLCZT2AzjJJVX3uaflWnZAlKrRt1BTiKEJcodlxsESWy4hA/s1600/RIMG8223.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Have you ever seen or tasted <b>Jungle Curry</b> before? It is actually one of the most popular curries in Thailand. Last week I just found out that it is one of the recommended menus in a Thai restaurant in my neighborhood. So I assume that at least some people are familiar with it. Jungle curry is usually made with pork and assorted vegetable, often cooked in broth or water and season with red curry paste.It is fast to whip up, delicious and healthy. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Jungle curry is one of my go- to recipes, whenever I 've had to many heavy meals and need to have my tummy a day off. The curry is naturally low in fat yet provide enough calories for an adult. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For my recipe, I add Nam Prik Narok Pla Yang for depth and texture. Nam Prik Pla Yang is a chili dip made with grilled fish <span style="background-color: white; text-align: start;"><span style="color: #111111;"><span style="line-height: 24px;">deboned and mingled with the familiar nam prik ingredients of fish sauce, lime juice and chilies to create a wonderfully smoked fish flavor</span></span></span></span><span style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-align: start;">. </span><span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">There are two kinds of Nam Prik Narok Pla Yang, the dry one and the watery one, I use the dry. For non-Thai readers, getting Nam Prik can be tough since there are crazy different types of Nam Prik in the market, if you can't find it, just skip. </span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">400 cc. water</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon Mae Ploy red curry paste</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">150 grams pork butt, cut into bite sized pieces</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">10 grams fingerroot, cut into fine strips </span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">2.5 grams young green peppercorns</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">30 grams baby corn, cut into bit sized pieces</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">30 grams long beans</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">4-5 kaffir lime leaves</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Nam Prik Narok Pla Yang</span></span></div>
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<span style="background-color: white; color: #111111; font-size: 16px; line-height: 24px; text-align: start;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 24px;">1. Bring water to a boil, add in red curry paste. Mix well. </span></span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 24px;">2. Add in pork. When the pork is cooked, add in vegetables, then add in kaffir lime leaves and Nam Prik. Remove from heat, serve immediately with steamed rice. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEEwlhy7K28UZb0shYJq1UNjH-_ysaz16RDmuws7WGIfdjA3aUd4AL3Z59GxvIndCAIGDjoXFt1i3Nme0kCjmLaNJrV43egqt4mfXA1cXUfSUrXuONSXIkul468ZuOcWTwo_NrEDXPRc/s1600/RIMG8214small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEEwlhy7K28UZb0shYJq1UNjH-_ysaz16RDmuws7WGIfdjA3aUd4AL3Z59GxvIndCAIGDjoXFt1i3Nme0kCjmLaNJrV43egqt4mfXA1cXUfSUrXuONSXIkul468ZuOcWTwo_NrEDXPRc/s640/RIMG8214small.jpg" height="640" width="480" /></a></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-89229516615580827872013-09-18T05:00:00.000+09:002013-09-18T05:00:00.087+09:00Fermented Rice Flour Noodles with Southern Style Fish Curry (ขนมจีนนํ้ายาปักษ์ใต้) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhwuJ1IcIbrEbnP_J3IOV3m58Xxgn1IP1db4Yi6cynEwF7GWYHDT0avmJzghoPOOlP9dvGo7kfVNAT3lrFBDgj0o6ROmX1hvxzpr4tBRsJCs5jEPXi4FQqfbD839tiUNw2AJ4d1_7BPg/s1600/RIMG8147small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhwuJ1IcIbrEbnP_J3IOV3m58Xxgn1IP1db4Yi6cynEwF7GWYHDT0avmJzghoPOOlP9dvGo7kfVNAT3lrFBDgj0o6ROmX1hvxzpr4tBRsJCs5jEPXi4FQqfbD839tiUNw2AJ4d1_7BPg/s640/RIMG8147small.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I love Southern Thai food and every time I go eating out in restaurants specialized in Southern Thai Food, other than Muslim yellow rice with chicken and crispy pan-fried Muslim bread,<i>Roti</i>, I always order a plate of fermented rice flour noodles served with rich, spicy coconut based Southern style ground fish curry, <i>Nam Yah.</i> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Unlike the mainstream ground fish curry,the Southern style ground fish curry is usually flavored , and colored with fresh turmeric. The turmeric gives it a unique bold bright yellow color I love. The curry has just enough sweetness from the coconut milk with a fragrance of the turmeric. As for the fish, I often use Japanese horse mackerel or cod, however, I think most fish would work for this recipe. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Last week, I went to several Thai restaurants and Asian markets in searching for fermented rice flour noodles. I had no luck, not one ever stock these delicious rice noodles. One of the restaurant suggested me to substitute with wheat noodles just like they did!! So I assume that most readers would not have an access to fermented rice flour noodles so my recipe uses Hiyamugi noodles. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A key to successful Southern style fish curry is the freshness of the fish and spices. I suggest you to used the really fresh fish and spices other than the frozen / canned or dried ones. I hope you get a chance to try my recipe and enjoy it with your family. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> <b> Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pack dried Hiyamugi wheat noodles </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">soft boiled egg (s) for serving </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 cc. water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 cc.coconut milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">for the chili paste </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams boiled fish meat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams crab meat </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 stalks lemongrass, sliced thinly </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 slices galangal(ข่า), chopped </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10 cloves Thai garlic, peeled</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 shallots, sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tablespoon turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon black peppercorns</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon shrimp paste (กะปิ)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 dried chili peppers (พริกแห้ง), adjust to tolerance </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1 teaspoon salt </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. With a processor or a mortar and pestle, process the chili paste ingredients until they become smooth paste. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Bring water to the boil, add in the paste from step 1. Stir to combine well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeOBncT9gHZ4CBcw2iwk3P6eE_WDJlQzG-DaaC6K7_qn0Dbti8qMNWuK_QjVPQyM193nJpVCSisBWYMUYaPNprr-wJAAAUgbEUxOXlj2DUggFJtUsYncG0LttErI87vT2bRruveMz1dM/s1600/RIMG8127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeOBncT9gHZ4CBcw2iwk3P6eE_WDJlQzG-DaaC6K7_qn0Dbti8qMNWuK_QjVPQyM193nJpVCSisBWYMUYaPNprr-wJAAAUgbEUxOXlj2DUggFJtUsYncG0LttErI87vT2bRruveMz1dM/s400/RIMG8127.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 3.Add in coconut milk, keep cooking over medium - low heat until the sauce is thicken. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRoR_eCqrBKC6YPw67WXa-jk0onnmlTny0XHUZaC_vI1Ey37qZtqZkKI39eWF47Wc4AvOlmOxamYvpWa2BjR5hIrcdEVcYi4nUGr5oduvBmWhyfHmoffwbzAsxLRnjbBc_qK95yIiJp4/s1600/RIMG8129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRoR_eCqrBKC6YPw67WXa-jk0onnmlTny0XHUZaC_vI1Ey37qZtqZkKI39eWF47Wc4AvOlmOxamYvpWa2BjR5hIrcdEVcYi4nUGr5oduvBmWhyfHmoffwbzAsxLRnjbBc_qK95yIiJp4/s400/RIMG8129.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Cook the noodles according to the packaging direction. Serve with the curry. </span></div>
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<span style="color: red; font-family: Trebuchet MS, sans-serif;">Notes : </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* If you are new to mortar and pestle, try start with the dried ingredients: black peppercorns, garlic and add the fish and shrimp paste last, trust me, it 's easier this way. </span></div>
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0tag:blogger.com,1999:blog-5456644348010157718.post-62361807373593849932013-09-12T05:00:00.000+09:002015-01-27T00:08:05.716+09:00Stir Fry Rice Noodles with Chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I</span><span style="font-family: 'Trebuchet MS', sans-serif;">n the local neighborhood or markets of Bangkok, you will run into fried noodles vendors frying up a pile of rice noodles in a round big wok, using long spatula to constantly toss and stir the glistening noodles.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The cooking process of stir fry rice noodles with chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai) is similar to <a href="http://taste-of-siam.blogspot.jp/2012/01/pad-siew.html">Pad Siew</a>, however, authentic Kway Toew Kua Kai goes without any veggie. Moreover, to get the right texture and a nice wok charred taste, you probably need to cook the noodles a bit longer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rice noodles are usually soft yet chewy, providing a great texture when stir fired with the simplest ingredient of chicken. While most restaurants like their noodles greasy, sweet and salty with bold flavors, for my recipe, I cut down on the grease to ensure a healthier dish. You can get the noodles from Thai food stores where they are labelled as rice noodles (Sen Yai, ก๋วยเตี๋ยวเส้นใหญ่). If you can't find rice noodles, you can use any flat noodles as a substitute. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Below is my <b>Stir Fry Rice Noodles with Chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai) recipe. </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 grams rice noodles</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 grams chicken breast, cut into bite sized pieces </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Knor bouillon cube (4 grams)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon Thai light soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon dark soy sauce </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoon vegetable oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tablespoon minced garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">for the marinade </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sesame oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 coriander root, pounded </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Marinade the chicken with sesame oil, light soy sauce, coriander root for 20 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Heat the wok with oil, add in garlic. When the garlic turns light golden, add in noodles and all the seasonings. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Toss the noodles to blend well, continue cooking until the noodles become little crispy and the nice charred wok fragrance can be smelled. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in chicken and crack in egg, stir fry until they are fully cooked and combine well with the noodles. Dish out,serve with chili sauce. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Note </b>: If you use chicken thigh, you can add it right after the garlic becomes golden. However, for the chicken breast, I highly suggest you to add it last to ensure it won't be overcooked, dry and leathery. </span><br />
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Tataya Kudohttp://www.blogger.com/profile/11507761848514809326noreply@blogger.com0