Stir Fried Rice Noodles with Black Bean Sauce (Phad See Ew)

Ingredients

• 200g meat/seafood
• 200g rice noodles (any size)
• 1/2 carrot (sliced)
• 100g Chinese Kale or Broccoli or Broccolini
• 3 Baby Corn (sliced)
• 3 Garlic cloves (diced)
• 3 Eggs
• 1 tsp White Sugar
• 1 tsp Black Bean Sauce
• 2 tbs Soy Sauce
• 1 tsp Salted Soft Soy Beans (buy in cans at asian supermarket- not essential)
• 2 tbs oil

Method

• Heat Oil in Wok
• Add Garlic and stir fry until color changes
• Add Chicken/Pork/Prawn and stir fry until cooked
• Break Eggs into the wok and mix with the other ingredients until the eggs are cooked
• Add soft soy bean, noodles, black bean sauce, soy sauce and mix
• Add sugar, Chinese kale, carrot, baby corn and stir fry until vegetables are soft.
• Serve with White vinegar and fresh chilli cut into small pieces and a dipping sauce or chilli powder to taste.

Serves 3 people

Beef with Cahsew Nuts (Nue Phad Met Ma-Muang)

Ingredients

• 100g Roasted cashew nuts
• 300g Beef (sliced)
• 1/2 Brown Onion (chopped)
• 2 spring onions
• 200g of fresh Mushrooms (cut into quarters)
• 1 tbsp Sesame Oil
• 1 tbsp Chili Oil
• 1 tbsp soy bean oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 4 whole large dried chilies
• 2 tbsp corn flour
• 2 tbsp water
• oil

Method

• In a bowl, mix chicken, corn flour, and water together
• heat 1 cup of oil in frying pan
• deep fry chicken until the color changes
• put chicken aside
• heat 1 tbsp oil in frying pan
• add onion and cook for 2 min
• add mushrooms, oyster sauce, soy sauce, chili oil, sesame oil, and cook for 2-3 min
• add chicken, spring onion, cashew nuts, and cook for 1 min
• mix dried chilies into stir fry
• serve with rice

Serves 4 people

Green Curry (Gweng Khiaw Waan)

Ingredients

• 300g Chicken/Pork/Beef
• 4 Kaffier Lime Leaves
• 6 tbsp fish sauce/1 tbsp of salt for non-fish taste
• 1 tbsp sugar
• 200g eggplant (any size)
• 20 Basil leaves
• 500ml coconut milk
• 250ml water

Curry Paste

• 10 Green Chilies
• 3 Garlic Cloves diced
• 1 red onion diced
• 1 tbsp galangal diced
• 1 tbsp lime rind
• 1 tbsp lemon grass

Method

• Use mortar and pestle to crush the lime rind and galangal
• then add the chili, lemongrass, garlic, and onion and grind until it becomes a paste
• add 250ml coconut milk to saucepan and bring to a boil
• add curry paste and stir for 2 min
• add torn kaffier lime leaves
• add fish sauce and meat and simmer until meat is cooked
• add eggplant, 250ml coconut milk and water until eggplant is soft
• add sweet basil, mix for 1 min
• serve with rice or fresh large vermicelli noodles

Serves 4-5 People

Mango Sticky Rice (Cow Niaow Ma-Muang)

Ingredients

• 500g Sticky Rice (find at your local asian grocery store)
• 400g coconut milk
• 300g sugar 
• 1 tsp salk
• 4 mangos

Dipping Sauce

• 200g Coconut milk 
• 1 tsp salt
• 1 tsp corn flour
• 2 tbsp water

Method

• Cover sticky rice in cold water and soak for 6-7 hours
• Rinse the rice 4 times (Don't mix the rice as this will cause the rice to break)
• Place in a bamboo steamer and steam for 30 min (if you don't have one, wrap the rice up in a material and place in a saucepan steamer)
• Using the bamboo steamer, flip so that the bottom layer of rice becomes the top and vice versa. This allows for the rice to cook evenly. (if using fabric, there is no need to flip the rice, simply remove rice from heat once it is soft)
• if using bamboo steamer, steam for another 15 min or until the rice is soft
• 5min before the sticky rice is done, bring coconut milk, sugar, and salt to boil (stirring constantly) for 5 min. (This way the sticky rice and coconut mixture should be finishing at the same time.)
• Place the hot sticky rice and the coconut mixture together in a large bowl.
• Cover for 45 min sot hat the rice can soak up the coconut mixture
• Serve with mango

Making the Sauce

• Bring coconut milk, corn flour, water, and salt to boil (stirring contantly)
• Once boiling, turn off the heat and pour over the mango and sticky rice

Serves 6 People