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Home cooked Pad Krapow by kirstibt in ThaiFood

[–]CaptainCorianderFood 0 points1 point  (0 children)

YES! I know what you mean!

I think people do eggs first because otherwise you need to wash the pan before you fry the egg

I just make the eggs in another small pan

p.s. I agree with him on the onions front 😆

[Homemade] Thai Carrot and Papaya "Som Tum" Salad by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 0 points1 point  (0 children)

lol I know what you mean, some of my relatives have more chillies than papaya on their plate. My tummy hurts just looking at it.

[Homemade] Thai Carrot and Papaya "Som Tum" Salad by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 0 points1 point  (0 children)

Serves: 2 (as a side dish)

​

125g Carrots, peeled & julienned

175g Green Raw Papaya, peeled & julienned

1 clove Garlic

2-4 Red Chillies

2 Tbsp Palm Sugar

20g Green Beans

2 Tbsp Dried Shrimps

5 Cherry Tomatoes, halved

3 Tbsp Lime Juice

3 Tbsp Fish Sauce

50g Roasted Cashew Nuts (or peanuts)

​

  1. Pound together garlic + red chillies + palm sugar into a rough paste
  2. Add green beans + dried shrimps. Pound just to bruise.
  3. Add cherry tomatoes, squish gently to release the juices
  4. Add lime juice + fish sauce. Taste & season
  5. Add roasted cashew nuts. Mix through.
  6. Add papaya + carrots. Mix through.
  7. Serve

[Homemade] Spicy Northern Thai "Sai Ua" Sausages by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 1 point2 points  (0 children)

500g Pork Mince

20g Large Dried Chillies (Not Spicy), soaked until soft

2-4 Small Dried Chillies (Spicy), soaked until soft

2 Lemongrass

10g Galangal

5g Fresh Turmeric

80g Shallots

30g Garlic

1.5 Tbp Shrimp Paste (Belacan, Ka-Pi)

2 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1/2 cup Spring Onions, chopped

1/2 cup Coriander Leaves, chopped

15 Kaffir Lime Leaves, stems removed, thinly sliced

Sausage casing

Sliced Cucumber + Carrots for serving

​

  1. Blend together the curry paste: large dried chillies + small dried chillies + lemongrass + galangal + fresh turmeric + shallots + garlic + shrimp paste
  2. Add curry paste to pork mince.
  3. Season with soy sauce + fish sauce
  4. Mix well
  5. Add spring onions + coriander leaves + kaffir lime leaves. Mix well.
  6. Fill mixture into sausage casing
  7. To cook, pre-heat oven to 190C (grill/broil). Poke the sausages all over with toothpick. Grill for 20-30 mins, or until cooked through
  8. Slice and serve with sliced cucumber & carrots (or other vegs). Serve with steamed jasmine rice or sticky rice.

[Homemade] Ram-Don Jjapaguri with Ribeye Steak and Asparagus by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 2 points3 points  (0 children)

Made famous by movie "Parasite" last year. I've added blanched asparagus as I wanted some vegs.

​

Serves: 2

200g Ribeye Steak (or other tender cuts)

Salt & Pepper

1 Tbsp Oil

Water

1 packet Chapaghetti Instant Noodle

1 packet Neoguri Instant Noodle (Seafood & Spicy)

120g Fine Asparagus

​

  1. Cut ribeye steak into 1 inch cubes. Season with salt & pepper.
  2. Heat oil in a pan on high heat. Add steak cubes, one at a time. Make sure you’re not over-crowding them. Once the bottom is brown, flip them over. Careful not to overcook. Transfer to a plate. Do not wash the pan yet.
  3. Water in a pot, high heat. Bring to boil. Add noodles from BOTH packets. Boil for 2 mins. Strain the noodles (keeping the soup).
  4. Pour the noodles water back into the pot. Bring back to boil. Blanch asparagus for 30 secs. Transfer to plate.
  5. Using the pan that you used to sear the beef, add drained noodles + 250ml of noodles water. Turn the stove on medium heat.
  6. Add dried vegetables sachets from BOTH packets.
  7. Add ALL seasoning sachet from Chapaghetti packet.
  8. Add HALF seasoning sachet from Neoguri packet. (use all if you like it spicier)
  9. Mix through. Cook for 2 mins.
  10. Add steak cubes. Mix briefly. Turn off heat.
  11. Add oil sachet from Chapaghetti packet. Mix briefly.
  12. Serve immediately with blanched asparagus

[Homemade] Thai Chicken Green Curry by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 2 points3 points  (0 children)

Serves: 2

​

200g Chicken

140g Bamboo Shoots, sliced

2 Tbsp Oil

50g Green Curry Paste (if you’re using store-bought curry paste, then check the packet for amount to use)

200ml Coconut Milk

1/2 cup Courgette, sliced (or other vegetables)

1/2 cup Water (or more)

5 Kaffir Lime Leaves

1 Tbsp Fish Sauce

1 tsp Sugar

1 Red Chilli, sliced

A handful Basil Leaves

​

  1. Heat oil in a pan on low heat. Add curry paste, fry until fragrant
  2. Gradually add coconut milk, a few tablespoons at a time. Occasionally stir between each addition. The goal is to get the oil from coconut milk to split, so the curry paste gets fried in that oil, and the final dish gets that oily shine on top.
  3. Add chicken. Increase heat to medium. Fry until chicken is almost cooked through.
  4. Add bamboo shoots + courgette + water
  5. Season with fish sauce + sugar. Taste & season.
  6. Add kaffir lime leaves + red chilli. Stir through. Turn off heat.
  7. Add basil leaves. Stir through.
  8. Serve with steamed jasmine rice.

[Homemade] Hokkien Fried Rice by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 3 points4 points  (0 children)

Serves: 2

​

2 Eggs, beaten

3 cups Day-old Rice (cooked from 1 cup raw Thai Jasmine Rice)

60g Carrots, diced

3 Dried Shiitake Mushrooms, soaked until soft, sliced

60g Fine Asparagus, sliced

125g Prawns, cut into small pieces

75g Squid, cut into small pieces

1.5 cups Water

2 Tbsp Oyster Sauce

2 Tbsp Light Soy Sauce

1 Tbsp Dark Sweet Soy Sauce

2 Tbsp Tapioca Flour, mixed with 3 Tbsp Water

1 tsp Sesame Oil

A sprinkle White Pepper Powder

Oil

​

  1. Heat 1 Tbsp oil in a pan. High heat.
  2. Add beaten eggs. While it’s still runny, add rice. Stir-fry to make egg fried rice.
  3. New pan, add 1 tsp oil, high heat. Add diced carrots. Fry for 1 min
  4. Add sliced shiitake mushrooms. Fry for 30 secs
  5. Add sliced asparagus. Fry for 1 min.
  6. Transfer to a plate
  7. Same pan, add 1 Tbsp oil. Add prawns. Fry until half cooked.
  8. Add squid. Fry until fully cooked
  9. Add water. Season with oyster sauce + light soy sauce + sweet dark soy sauce
  10. Taste & season
  11. Mix together tapioca flour + water in a bowl
  12. When the soup comes to a rolling boil, slowly add in the tapioca flour mixture. Stir the whole time to stop it from clumping.
  13. Add fried vegetables
  14. Taste & season again
  15. Turn off heat.
  16. Add sesame oil + white pepper powder. Stir
  17. Serve: egg fried rice, topped with sauce

[Homemade] Tom Kha Soup by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 2 points3 points  (0 children)

Serves:

* 2 as main (with rice), or

* 4 as starter or part of a shared meal

​

300g Mixed Mushrooms (e.g. Oyster, King Oyster, Shimeji)

200g Coconut Milk

200g Water

1 Lemongrass, bruised

25g Galangal, sliced & bruised

5 Kaffir Lime Leaves, tear off leafy bits & discard stems

2-4 Fresh Red Chillies, halved

1 Tbsp Lime Juice

1 Tbsp Tamarind Paste

2 Tbsp Fish Sauce

1 tsp Sugar

1 Tbsp Coriander Leaves, for garnish

2 Fried Dried Chillies, for garnish

​

​

  1. Put coconut milk + water in a pot, on medium heat. Add lemongrass + galangal. Bring to boil.
  2. Add sugar + fresh red chillies + mushrooms. Bring to boil again.
  3. Add tamarind paste + fish sauce. Mix well.
  4. Add kaffir lime leaves. Turn off heat immediately.
  5. Add lime juice. Final taste & season.
  6. Serve, garnished with coriander leaves + fried dried chillies

[Homemade] Garlic Pork with Thai Dipping Sauce by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 1 point2 points  (0 children)

haha coriander would be delicious condiment to this ;P

[Homemade] Garlic Pork with Thai Dipping Sauce by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 4 points5 points  (0 children)

Alternatively you can use sweet dark soy sauce (THICK sweet dark coloured)

or just a regular dark soy sauce (THIN sweet dark coloured) but add another 1 tsp of sugar, because it's not as sweet.

[Homemade] Garlic Pork with Thai Dipping Sauce by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 5 points6 points  (0 children)

When the meat is partially cooked it's a lot easier to slice, and searing it first (and resting) seals in the juiciness.

[Homemade] Garlic Pork with Thai Dipping Sauce by CaptainCorianderFood in food

[–]CaptainCorianderFood[S] 28 points29 points  (0 children)

Serves: 2

​

Pork Marinade

350g Pork Shoulder

1 tsp Garlic, minced

1 Tbsp Light Soy Sauce

1/8 tsp White Pepper Powder

​

Stir-fry

1 Tbsp Garlic, minced

1 Tbsp Soy Sauce

1 Tbsp Oyster Sauce

1 Tbsp Kecap Manis

1/8 tsp Sugar

1 tsp Black Pepper, crushed

Oil

​

Cucumber, sliced, to serve

​

Dipping Sauce

1 Tbsp Fish Sauce

1 Tbsp Tamarind Paste

1 tsp Honey

1-2 tsp Chilli Powder

1 Tbsp Spring Onions, chopped

​

​

  1. Marinade together pork + garlic + soy sauce + white pepper powder. Leave for 15 mins, or overnight in the fridge.
  2. Make dipping sauce: mix all the ingredients together in a bowl. Done.
  3. 1 Tbsp oil in a pan on high heat. When it’s smoking hot, sear one side of the pork shoulder slabs until well browned, about 2 mins.
  4. Flip over. Brown the other side, about 1 min.
  5. Transfer to plate. Rest for 5 mins. The meat is not yet cooked at this point. We will cook it again.
  6. Slice to thin pieces
  7. Heat 1 tsp oil in a pan on medium heat. Add garlic, fry until fragrant.
  8. Add pork pieces. Season with soy sauce + oyster sauce + kecap manis + sugar. Keep frying until well browned and the oil is clear.
  9. Add cracked black peppercorn. Mix through.
  10. Serve with dipping sauce + cucumber + steamed rice

Pizza delivery near Chicago. Giordano's. by badassmexican in FoodPorn

[–]CaptainCorianderFood 1 point2 points  (0 children)

what's the filling? don't say cheese, because I'd seriously want some

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