Prepare:
1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)
1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil
Cooking Instructions:
1. Dissolve corn flour with 1/4 cup of water.
2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.
3. Put fried bean curd in a strainer.
4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.
5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.
6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.
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Prepare:
2 cups pumpkin young leaves
2 cloves garlic (crush lightly)
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tbsp. olive oil
Cooking Instructions:
1. Pick the best and young parts of pumpkin leaves, usually at the end. It's better to rip the leaves for 1 inch by hand.
2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.
3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.
4. Next, add oyster sauce. Mix well. Turn off the fire.
You should cook this food quickly. Count 1 - 2 - 3 while you stir, and then finish it.
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Ingredients
3 cloves garlic, smash gently with the side of a knife or cleaver to peel
2-3 shallots, peeled
1 tsp whole black peppercorns
2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning sauce
1/2 tsp sugar
4 tblsp canola oil
8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles(8 altogether)
Garnish: Cucumber slices, coriander leaves, tomatoes
Preparation
In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste. Remove to a small bowl. Add soy sauce and sugar and stir. Lay the tofu on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired.
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This recipe is taken from the from Vegetarian Thai Food cookbook now on sale in our cookbook section. Spring Roll
Ingredients
300 grams of spring roll sheets*
25 grams glass noodles (also known as mung bean noodles)
3/4 cup mashed, boiled hulled mungbeans
1 cup shredded cabbage
1/4 tsp white ground pepper (Rocket brand)
1 cup bean sprouts, root tips removed
1 1/2 tbsp. light soy sauce (thin soy sauce)
1 tbsp chopped garlic
1 tbsp vegetable oil for frying the garlic
2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls
Preparation
Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce. Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste. Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.
Spring Roll Sauce Ingredients
1/4 cup vinegar
1/4 cup sugar
1 tbsp. salt
2 tsp tapioca flour
1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)
Preparation
Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.
Note:
Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers. Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. You may also serve with ready-made Spring Roll Sauce.
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Ingredients
300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)
10 cloves garlic, chopped
3-5 chilies, crushed
3 tablespoons vegetable oil
1 teaspoon salted soya bean [tao-jeaw]
2 teaspoons oyster sauce
1 teaspoon sugar
fried garlic (for garnishing)
1/4 teaspoon pepper powder
Preparations
1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.
2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.
3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.
4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.
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