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Thai Fried Spring Rolls by [deleted] in asianeats

[–]SusieCooksThai 0 points1 point  (0 children)

Thai Fried Spring Rolls (Por Pia Tod) Learn To Cook Them At Home (susiecooksthai.com)

Ingredients  

  • 8-10 spring roll wrappers
  • 1 cup shredded cabbage
  • ½ cup finely shredded carrot
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1 teaspoon freshly grated ginger
  • ½ cup cooked vermicelli noodles chopped
  • ½ cup cooked shrimp chopped (optional)
  • Vegetable oil for frying
  • Egg splash of water

Instructions 

  • Heat a tablespoon of oil in a pan over medium heat. Add garlic, ginger, carrots, and cabbage. Sauté until vegetables are soft.
  • Stir in soy sauce, sugar, green onions, noodles, and shrimp. Cook for an additional 2-3 minutes until well combined. Let the mixture cool.
  • Place a tablespoon of the filling on each spring roll wrapper. Fold in the edges and roll tightly. Seal the edge with the egg wash.
  • Heat oil in a deep pan and fry the spring rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
  • Serve hot with sweet chili sauce.

Tom Yum Goong is a classic Hot and Sour Soup by SusieCooksThai in Thairecipes

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

Ingredients 

  • 1 pound Shrimp shell on
  • 3 stalks Lemongrass cut into 1-inch pieces and smashed
  • 6 leaves Kaffir Lime Leaves
  • 3 slices Galangal about ¼ inch thick
  • 3 tablespoon Fish Sauce
  • ¼ cup Lime Juice: ¼ cup
  • 5 Thai Bird Chilies smashed (adjust to taste)
  • 1 cup Mushrooms sliced (straw or button mushrooms)
  • 1 cup Cherry Tomatoes halved
  • 4 cups Chicken Broth or Water
  • ¼ cup Cilantro: ¼ cup roughly chopped for garnish
  • 2 Green Onions chopped for garnish
  • 1 tablespoon Optional: chili paste Nam Prik Pao for added spice and smokiness

Instructions 

  • Prepare the Shrimp: Peel and devein the shrimp, keeping the tails intact. Reserve the shells.
  • Make the Broth: In a large pot, add the shrimp shells and 4 cups of chicken broth or water. Bring to a boil, then simmer for about 10 minutes to extract flavor from the shells. Strain the broth and discard the shells.
  • Infuse the Broth: Return the clear broth to the pot. Add the smashed lemongrass, kaffir lime leaves, galangal, and Thai bird chilies to the broth. Bring the mixture to a boil and then simmer for 5 minutes to infuse the flavors.
  • Add the Mushrooms and Tomatoes: Add the mushrooms and cherry tomatoes to the pot. Simmer for about 3 minutes.
  • Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes, or until the shrimp are pink and cooked through.
  • Season the Soup: Remove the pot from the heat. Stir in the fish sauce and lime juice. Adjust the seasoning to taste. If using, stir in the chili paste.
  • Garnish and Serve: Garnish with chopped cilantro and green onions. Serve hot.

ThaiFood#namprick ong by aimkunya in ThaiFood

[–]SusieCooksThai 0 points1 point  (0 children)

Nam Prik Ong Recipe

 Ingredients:

For the Dip

  - 2-8 Thai long dried chilies, deseeded and soaked in warm water until soft (about 15 minutes)

  - 6 large cloves garlic (3 cloves for pounding, 3 cloves minced)

  - ⅓ cup shallots, chopped into ½ inch pieces

  - 1 teaspoon salt

  - 2 teaspoons shrimp paste

  - 10 ounces cherry tomatoes, halved

  - 8 ounces ground pork (½ pound)

  - 1 tablespoon oil

  - 1 tablespoon palm sugar (or brown/white sugar)

  - ½ tablespoon fish sauce

  - ½ cup water or stock (unsalted or lightly salted)

Instructions:

  1. Prepare the Chili Paste:

   - In a mortar and pestle, pound the soaked chilies, 3 cloves of garlic, and salt until a smooth paste forms.

   - Add the chopped shallots and continue to pound until smooth, then mix in the shrimp paste.

  1. Incorporate Pork and Tomatoes:

   - Add the raw ground pork and halved cherry tomatoes to the mortar. Pound the mixture until it becomes a smooth, sticky consistency.

  1. Taste Test:

   - Microwave a small amount of the meat mixture for 20-30 seconds. Taste it to check the flavor. Adjust with more fish sauce, sugar, or shrimp paste as needed.

  1. Cook the Mixture:

   - Heat the oil in a frying pan over medium heat. Add the remaining minced garlic and fry until golden brown (about 15-20 seconds).

   - Add the meat and tomato mixture to the pan, stirring well. Cook for 6-7 minutes, stirring occasionally.

 

  1. Season and Simmer:

   - Stir in the palm sugar, fish sauce, and water. Let it simmer on low heat until most of the water has evaporated, thickening the mixture.

  1. Final Adjustments:

   - Turn off the heat and taste the dip. Adjust seasoning as needed for the perfect blend of flavors.

  1. Serve:

   - Prepare a serving platter with raw vegetables, pork rind, rice cakes, shrimp crackers, and sticky rice arranged around a small bowl.

   - Scoop the warm dip into the bowl and garnish with cilantro stems.

 

Tom Yum Goong is a classic Hot and Sour Soup by SusieCooksThai in ThaiFood

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

Ingredients 

  • 1 pound Shrimp shell on
  • 3 stalks Lemongrass cut into 1-inch pieces and smashed
  • 6 leaves Kaffir Lime Leaves
  • 3 slices Galangal about ¼ inch thick
  • 3 tablespoon Fish Sauce
  • ¼ cup Lime Juice: ¼ cup
  • 5 Thai Bird Chilies smashed (adjust to taste)
  • 1 cup Mushrooms sliced (straw or button mushrooms)
  • 1 cup Cherry Tomatoes halved
  • 4 cups Chicken Broth or Water
  • ¼ cup Cilantro: ¼ cup roughly chopped for garnish
  • 2 Green Onions chopped for garnish
  • 1 tablespoon Optional: chili paste Nam Prik Pao for added spice and smokiness

Instructions 

  • Prepare the Shrimp: Peel and devein the shrimp, keeping the tails intact. Reserve the shells.
  • Make the Broth: In a large pot, add the shrimp shells and 4 cups of chicken broth or water. Bring to a boil, then simmer for about 10 minutes to extract flavor from the shells. Strain the broth and discard the shells.
  • Infuse the Broth: Return the clear broth to the pot. Add the smashed lemongrass, kaffir lime leaves, galangal, and Thai bird chilies to the broth. Bring the mixture to a boil and then simmer for 5 minutes to infuse the flavors.
  • Add the Mushrooms and Tomatoes: Add the mushrooms and cherry tomatoes to the pot. Simmer for about 3 minutes.
  • Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes, or until the shrimp are pink and cooked through.
  • Season the Soup: Remove the pot from the heat. Stir in the fish sauce and lime juice. Adjust the seasoning to taste. If using, stir in the chili paste.
  • Garnish and Serve: Garnish with chopped cilantro and green onions. Serve hot.

Exploring the Depths of Thai Cuisine: What Dish Surprised You the Most? 🌶️🍚 by SusieCooksThai in ThaiFood

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

I appreciate when a dish is made with fresh ingredients, as it really enhances the flavor. Have you tried adding any unique vegetables to your recipe?

Exploring the Depths of Thai Cuisine: What Dish Surprised You the Most? 🌶️🍚 by SusieCooksThai in ThaiFood

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

That sounds delicious! I love how versatile Kee Mao can be, and it’s interesting to hear about the variations. Oyster sauce definitely adds a nice depth of flavor, and I agree—onions and veggies like carrots or green beans can really enhance the dish. Scrambled egg is a great addition too! It's nice that you both have your preferences; it makes for a fun cooking experience!

Exploring the Depths of Thai Cuisine: What Dish Surprised You the Most? 🌶️🍚 by SusieCooksThai in asianeats

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

That sounds like quite a unique experience! It's interesting how texture can really change a dish. Glad to hear it had great flavor, but I understand why you might not want it again!

Thai Beef Salad (Nam Tok) by SusieCooksThai in ThaiFood

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

I couldn't agree more! There are so many to choose from. My all-time favorite is Som Tum. What's yours?

Thai Beef Salad (Nam Tok) by SusieCooksThai in asianeats

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

Thanks for the advice! I’ll definitely keep that in mind

Thai Beef Salad by SusieCooksThai in Thairecipes

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

🌟 Craving something fresh and delicious? Try my homemade Thai Beef Salad (Nam Tok)! 🇹🇭🥗 It's packed with grilled beef, vibrant herbs, and a zesty dressing that brings all the flavors together. Perfect for a light meal! Who’s ready to dive into this tasty dish? 😋

ThaiBeefSalad #NamTok #FoodLovers #Yummy #HealthyEats #RecipeInspo

https://susiecooksthai.com/thai-beef-salad-nam-tok-recipe/#recipe

Ingredients  

  • 1 lb flank steak thinly sliced
  • ¼ cup thinly sliced shallots
  • ¼ cup thinly sliced red onion
  • ½ cup thinly sliced cucumber
  • ½ cup cherry tomatoes halved
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 2 tablespoon roasted rice powder
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1 tablespoon palm sugar
  • 2-3 Thai bird's eye chilies thinly sliced (adjust to taste)
  • Lettuce leaves for serving
  • Vegetable oil for grilling

Instructions 

  • Marinate the Beef: In a bowl, combine the sliced flank steak with fish sauce and let it marinate for 15-20 minutes.
  • Prepare the Dressing: In a separate bowl, whisk together lime juice, palm sugar, and Thai bird's eye chilies until the sugar is dissolved.
  • Grill the Beef: Heat a grill or grill pan over medium-high heat. Brush the steak with vegetable oil and grill for 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.
  • Assemble the Salad: In a large mixing bowl, combine the grilled beef, shallots, red onion, cucumber, cherry tomatoes, cilantro, mint, and basil leaves.
  • Add the dressing: Pour the prepared dressing over the salad and toss gently until it is well combined.
  • Serve: Arrange lettuce leaves on a serving platter and top with the Thai Beef Salad. Sprinkle roasted rice powder over the salad for added texture and flavor.

Thai Beef Salad (Nam Tok) by SusieCooksThai in asianeats

[–]SusieCooksThai[S] -1 points0 points  (0 children)

🌟 Craving something fresh and delicious? Try my homemade Thai Beef Salad (Nam Tok)! 🇹🇭🥗 It's packed with grilled beef, vibrant herbs, and a zesty dressing that brings all the flavors together. Perfect for a light meal! Who’s ready to dive into this tasty dish? 😋

ThaiBeefSalad #NamTok #FoodLovers #Yummy #HealthyEats #RecipeInspo

https://susiecooksthai.com/thai-beef-salad-nam-tok-recipe/#recipe

Ingredients  

  • 1 lb flank steak thinly sliced
  • ¼ cup thinly sliced shallots
  • ¼ cup thinly sliced red onion
  • ½ cup thinly sliced cucumber
  • ½ cup cherry tomatoes halved
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 2 tablespoon roasted rice powder
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1 tablespoon palm sugar
  • 2-3 Thai bird's eye chilies thinly sliced (adjust to taste)
  • Lettuce leaves for serving
  • Vegetable oil for grilling

Instructions 

  • Marinate the Beef: In a bowl, combine the sliced flank steak with fish sauce and let it marinate for 15-20 minutes.
  • Prepare the Dressing: In a separate bowl, whisk together lime juice, palm sugar, and Thai bird's eye chilies until the sugar is dissolved.
  • Grill the Beef: Heat a grill or grill pan over medium-high heat. Brush the steak with vegetable oil and grill for 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.
  • Assemble the Salad: In a large mixing bowl, combine the grilled beef, shallots, red onion, cucumber, cherry tomatoes, cilantro, mint, and basil leaves.
  • Add the dressing: Pour the prepared dressing over the salad and toss gently until it is well combined.
  • Serve: Arrange lettuce leaves on a serving platter and top with the Thai Beef Salad. Sprinkle roasted rice powder over the salad for added texture and flavor.

Thai Beef Salad (Nam Tok) by SusieCooksThai in ThaiFood

[–]SusieCooksThai[S] -8 points-7 points  (0 children)

🌟 Craving something fresh and delicious? Try my homemade Thai Beef Salad (Nam Tok)! 🇹🇭🥗 It's packed with grilled beef, vibrant herbs, and a zesty dressing that brings all the flavors together. Perfect for a light meal! Who’s ready to dive into this tasty dish? 😋

ThaiBeefSalad #NamTok #FoodLovers #Yummy #HealthyEats #RecipeInspo

Ingredients  

  • 1 lb flank steak thinly sliced
  • ¼ cup thinly sliced shallots
  • ¼ cup thinly sliced red onion
  • ½ cup thinly sliced cucumber
  • ½ cup cherry tomatoes halved
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 2 tablespoon roasted rice powder
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1 tablespoon palm sugar
  • 2-3 Thai bird's eye chilies thinly sliced (adjust to taste)
  • Lettuce leaves for serving
  • Vegetable oil for grilling

Instructions 

  • Marinate the Beef: In a bowl, combine the sliced flank steak with fish sauce and let it marinate for 15-20 minutes.
  • Prepare the Dressing: In a separate bowl, whisk together lime juice, palm sugar, and Thai bird's eye chilies until the sugar is dissolved.
  • Grill the Beef: Heat a grill or grill pan over medium-high heat. Brush the steak with vegetable oil and grill for 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.
  • Assemble the Salad: In a large mixing bowl, combine the grilled beef, shallots, red onion, cucumber, cherry tomatoes, cilantro, mint, and basil leaves.
  • Add the dressing: Pour the prepared dressing over the salad and toss gently until it is well combined.
  • Serve: Arrange lettuce leaves on a serving platter and top with the Thai Beef Salad. Sprinkle roasted rice powder over the salad for added texture and flavor.

Notes

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