Fried Bean Curd Dressed with Oyster Sauce | Taohoo Song Krueng

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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Vegetarian Fried Tofu with Garlic and Black Pepper | Taohoo Pad Gratium Prik Thai Dum

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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Thai Heavenly Pineapple Fried Rice (Vegetarian)

Prep Time: 30 minutes

Cook Time: 8 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
• 1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 spring onions finely sliced
• 1/3 cup fresh coriander
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the fish sauce/soy sauce together with the curry powder.
3. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.
5. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.
6. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).

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