Noodle Paste Throung Kraung [Goew-Tiew-Lord--Troung-Kraung] (ก๋วยเตี๋ยวหลอดทรงเครื่อง)

Ingredients

1. Big noodle paste 500 grams

2. Pork meat minced (fillet) 250 grams

3. Dried shrimp 1 cup

4. Yellow tofu cut into small square pieces 1 piece

5. Egg beaten, fried into thin paste, sliced slightly 3 pieces

6. Bean sprout scalded until well cooked 2 cups

7. Cilantro root cut into small pieces 1 tablespoon

8. Pepper 10 pieces

9. Sweet soya sauce 1 tablespoon

10. Soya bean sauce 2 1/2 tablespoons

11. Sugar 2 tablespoons

12. Red-Green chili 5 pieces

13. Vinegar 3 tablespoons

14. Vegetable oil 5 tablespoons

Directions

1. To grind finely cilantro root, garlic, pepper.

2. Heat oil into the skillet, put ground mixture and stir-fry until aromatic.

3. Add pork and stir-fry until cooked, add tofu and dried shrimp, stir-fry until well combine. Taste with 1 tablespoon each of soya bean sauce, sweet soya sauce.

4. Place noodle and bean sprouts on plate, put prepared topping. Serve with dipping sauce, creeper, cabbage, green beans.

Dipping sauce recipes

1. To grind finely chili.

2. Mix sugar, vinegar, sweet sauce, and soya bean sauce. Heat it until boiling, put ground chili and stir until well combined.

Tags: Noodle

Crispy Noodle [Mee-Krob] (หมี่กรอบ)

Ingredients

1. Rice noodle, soaked, drained 100 grams

2. Small size shrimp, headed in, deveined 100 grams

3. Pork cut thinly into lengthwish 80 grams

4. Pickled garlic sliced thinly 3 pieces

5. Fresh bean sprout 1 cup

6. Chinese key cilantro cut into short lengthwise 1/4 cup

7. Eggs 2 pieces

8. Red shallot minced, rendered fat 2 tablespoons

9. Hard tofu cut into small square shape, deep fried 1/4 cup

10. Tamarind juice 1 tablespoon

11. Citrus juice 1 tablespoon

12. White bean paste blended finely 3 tablespoons

13. Fish sauce 1 tablespoon

14. Vinegar 2 tablespoons

15. Red chili cut into lengthwise 2 pieces

16. Cilantro leaves picked 1 pieces

17. Vegetable oil 1 bottle

Directions

1. Clean well noodle, drained, dry in open air.

2. Heat a large amount of oil into the skillet over high temperature, deep fry noodle little by little until yellow both sides, replete until no more noodle left.

3. Deep fry pork meat, shrimp until yellow turned. Drop beaten egg little by little until crispy and yellow.

4. Heat palm suger, fish sauce, tamarind juice, citrus juice into the skillet and simmer until sticky. Add shrimp and pork meat, remove, add crispy noodle, and stir until well combined, Put little by little of sugar during stirring.

5. Sprinkle with rendered fat shallot, fried tofu, chinese keys cilantro, crispy egg, chili and cilantro.

6. Serve with fresh vegetables, bean sprouts, and spring onion.

Tags: Crispy, Noodles

Fried rice noodle with shrimp [Pad-Thai-Grung-Sod] (ผัดไทยกุ้งสด)

Ingredients

1. Rice noodle 300 grams

2. Shrimp peeled, deveined 15 pieces

3. Duck eggs 3 pieces

4. White radish chopped 1/4 cup

5. Tofu cut into small pieces, crispy dried 1 cup

6. Garlic chopped 1 tablespoon

7. Red shallots shopped 1/4 cup

8. Bean sprouts 2 cup

9. Spring onion 1/2 cup

10. Roasted peanut ground 3 tablespoons

11. Dried chili blended 1 tablespoon

12. Bean sprouts, spring onion, blossom banana flower, lotus leave or fresh vegetables. Lemon cut into small portion.

Recipes for seasoning sauce

1. Fish sauce 1/2 cup

2. Palm sugar 1/2 cup

3. Tomarind juice 1/2 cup

Directions

1. Mix palm sugar, fish sauce, and tamarind juice until well combined.

2. Heat oil into the skillet, add garlic and shallots. Stir-fry until aromatic.

3. Add shrimp and stir fry until cooked. Put the prepared seasoning sauce and rice noodle. Stir-fry agian until noodle soft and dry.

4. Set fried noodle aside of skillet, beat egg into skillet and stir-fry until cooked, add some amount of oil. Then, stir-fry noodle with eggs until well combined.

5. Put white reddish, tofu, bean sprouts, spring onions and serve. Remove sprinkle with dried chili, roasted peanut and along with fresh vegetable, cut lemon and ready to serve.

Tags: Fried, Rice Noodles, Shrimp

Rice noodles fried with coconut milk [Mee-Ka-ti ] (หมี่กะทิ)

Ingredients

1. Rice noodle soaked until tender and drained well 500 grams

2. Ready made Coconut milk (500 grams) 4 boxes

3. Shrimp peeled, headed in, deveined 1 cup

4. Yellow tofu cut into small pieces 2 pieces

5. White bean paste Coarsel pounded 1/4 cup

6. Dried chili blended 1 tablespoon

7. Red shallot chopped 2 cups

8. Garlic chopped 1 1/2 tablespoons

9. Lemon juice 3 pieces

10. Tamarind juice concentrated 2 tablespoons

11. White sugar 1/4 cup

12. Fish sauce 1/4 cup

13. Bean sprout ended cutting 500 grams

14. Tomato sauce 1/4 cup

15. Lotus leaves, lilaceous, banana blossom, lemon, yellow-red chili

Directions

1. Soak rice noodles until tender and drain well.

2. Over medium heat 1 1/2 cups of coconut milk become slightly creamy, add shallots and fry until cooked and aromatic. Add shrimp, 1/2 cups of coconut milk and stir-fry until cooked. Add dried chili, White bean paste, tofu, sugar, fish sauce, tamarind juice to taste and fry through until concentrated. Transfer to bowl for toping the noodle.

3. Stews 2 cups of coconut milk down until creamy, add tomato sauce and stir well combined, put rice noodle and stir-fry until well combined. Add bean sprouts and lilaceous, stir-fry until well cooked. Top cooked noodke with prepared ingredients. Sprinkle noodle with yellow and red chili when serve with fresh vegetables.

Tags: Rice Noodles, Coconut Milk, Fried

Rice Paste with Braised Beef [Guay-Jub-Neua-Tun] (ก๋วยจั๊บเนื้อตุ๋น)

Ingredients

1. Large size rice paste 500 grams

2. Beef mixed fat paritly (only calf) cut into 1x1 inches 1 kilogram

3. Star anise 3 pieces

4. Cinnamon 1 cm. length 1 piece

5. Cilantro root 5 pieces

6. Seasoning sauce 1/4 cup

7. Soybean sauce 1/2 cup

8. Brown sweet sauce 1/2 cup

9. Chinese five spice (Aniseed star powder) 1 teaspoon

10. Salt 1 tablespoon

11. Pepper (in piece) 1 teaspoon

12. Garlic chopped coarsely 1 1/2 tablespoons

13. White suger 3 tablespoons

14. Cilantro leaves and fresh green onion cut coarsely. Pepper blended finely, chili pickled by vinegar Clear soup 10 cups

Directions

1. Clean rice paste, boil them into water until tender, take rice paste into cool water, Set aside.

2. Heat water just to boiling, put all ingredients, heat through until boiling, dip bubble out while slowly heating. Simmer until beef tender.

3. Place rice paste into serve bowl, take soup with beef on prepared rice paste, and sprinkle with cilantro leaves, green onion and blended pepper. Serve with pickled chili if preferable more taste.

Tags: Rice, Braised Beef, Noodles