Vietnamese Spring Rolls (Cha Gio)

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Ingredients

½ cup of KANI FRESH (tear into small pieces)

150g of ground pork

1 cup of vermicelli (soaked in water until soften, cut short)

1 tbsp of minced garlic

½ cup of shredded carrot

2 tsp of soy sauce

2 tsp of sugar

1 pack of Vietnamese rice paper

100g of bean sprouts

¼ cup of shredded ear mushroom

1 tbsp of flavored sauce

2 tbsp of vegetable oil for pan frying

Vegetable oil for deep frying

Water

Direction

  1. Heat oil in a pan; fry garlic until golden brown, add ground pork and stir fry until medium cooked. Add carrot and ear mushroom. Stir fry together.

  2. Season with soy sauce and sugar. Add KANI FRESH, vermicelli and bean sprouts. Stir fry then set aside.

  3. Soften Vietnamese rice papers with water and place on flat container. Put the filling in the moist rice paper, fold the rice paper over the filling and roll. Deep fry the spring rolls till golden brown, then drain the oil. Serve with sauce.

Ingredients for Sauce

“WASABI-O” Wasabi Paste

3 tbsp of sugar

1 tbsp of coconut juice

2 tbsp of pounded red chilies

¼ tsp of salt

2 tbsp of vinegar

¼ cup of scrape carrot and radish

Direction

Mix sugar, coconut water and salt together. Stir to dissolve sugar, add vinegar and boiled. Add red chilies and simmer for a moment then set aside. Add radish and carrot, stir until blended. Top with “WASABI-O” Wasabi Paste

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Grilled Pork with Steamed Rice (Com Tam Suon Nuong)

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Ingredients

5 pcs of KANI-O

400g of sirloin pork

1 egg

1 tbsp of minced lemongrass

1 tbsp of minced garlic

1 tbsp of flavored sauce

1 tsp of sugar

1 cup of steamed rice

2 tbsp of chopped spring onion

1 tbsp of fish sauce

¼ tsp of pepper

2 tbsp of vegetable

“WASABI-O” Wasabi Sauce

Direction

  1. Mix pork with garlic, onion, lemon grass, fish sauce, soy sauce, sugar and pepper. Well marinated for about 2 hours.

  2. Roast pork till cooked. Set aside to warm and slice into pieces.

  3. Fried egg in circle plate until cooked.

  4. Serve steamed rice with roasted pork, KANI-O, fried egg, pickles and “WASABI-O” Wasabi sauce

Ingredients for Pickles

½ cup of vinegar

½ cup + 2 tbsp of sugar

¼ tsp of salt

½ cup of scraped carrot

½ cup of scraped radish

Direction

Boil vinegar, sugar and salt together, then simmer for a moment. Add carrots and radish into the mixture for 15 minutes. Ready to serve.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Vietnamese Steamed Rice Roll with KANI (Banh Cuon)

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Ingredients for Flour

2 cups of rice flour

3 tbsp of tapioca starch

1 tsp of salt

2 cups of water

Pot for steamed rice-skin dumplings, cloth diaper, rubber band

Water

Direction

  1. Sift rice flour and tapioca starch, put them into a bowl, slowly add water and mix them together.

  2. Wet cloth diaper, stretch it on the pot mount, tied with a rubber band. Add water into the pot, Close the lid and boil up.

  1. Open the lid, smearing the dough on the top. Close the lid for a moment until dough cooked. Put KANI-O in the center of dough, follow by the filling. Using a spatula, wrap the filling. Put the Steamed rice roll on dish, top with fried shallots, sliced Vietnamese ham and fried KANI FRESH Serve With sauce.

Ingredients for Filling

10 pcs of KANI-O

1 cup of ground pork

1 tbsp of minced garlic

1 tsp of sugar

2 tbsp of oyster sauce

1 cup of chopped spring onion

1 tsp of salt

1 tsp of pepper

2 tbsp of vegetable oil

Direction

Fry garlic until golden brown then add ground pork and fry till cooked. Season with sugar, oyster sauce, salt and pepper.  Add spring onion and stir well, then set aside.

Ingredients for Fried KANI FRESH

3 pcs of KANI FRESH (tear into small pieces)

1 tbsp of crispy flour

Vegetable oil for pan frying

Direction

Mix KANI FRESH with crispy flour, then deep fry till golden brown. Scoop out and drain.

Other Ingredients

1 tbsp of sliced Vietnamese ham

½ cup of fried shallots

Ingredients for Sauce

1 pcs of pounded red chili

½ tbsp of coconut palm sugar

1 tbsp of fish sauce

½ cup of water

½ tsp of salt

3 tbsp of grind pickled garlic

2 tbsp of tamarind juice

¼ cup of ground fried peanuts

Direction

Put coconut palm sugar, water, fish sauce, salt and tamarind juice into the pot and boil together.

Simmer until sugar dissolved then add red chili and grind pickled garlic. Continue simmer for a moment.

Set aside then serve in a bowl and sprinkle with peanuts.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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STIR-FRIED RICE NOODLE WITH PRAWNS (Pad Thai Koong)

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Thai Recipe Ingredients
* 12 fresh Shrimp
* 90 gram Dry Rice Noodle (3 – 5 mm)
* 50 gram Fresh Bean Sprouts
* 2 tablespoons Chopped (1″) Green Onion
* 6 tablespoons Fish Sauce
* 6 tablespoons Oyster Sauce
* 3 teaspoons Vinegar
* 2 tablespoons Sugar
* 2 Tablespoons Preserved Turnip
* 2 Tablespoons Crushed Peanuts
* 1 Tablespoon Paprika
* 2 Eggs
* 1 Teaspoon Red Chili (for Spicy lover)
* 1/2 Lemon

Thai Food Preparations
1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Source : http://www.ezythaicooking.com/free_recipes/Stir-fry-noodle-with-prawns.htm

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