Som Tam Recipe (Thailand) - "Papaya ?? Sweet Cispy Delicious"

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Papaya was slightly sweet crispy delicious in salads. Processed vegetables Thai style this was tasty, spicy, sour with a tinge of sweetness. It's fresh!

Ingredients for 2 Servings :

1. 2 cups of shredded green papaya (or swede/rutabaga)
2. 2 tbs of toasted peanuts
3. 2 cloves of peeled garlic
4. 1-2 fresh birds eye chili (or more depending on tolerance)
5. 1 tbs of dried shrimp
6. ½ piece palm sugar
7. 7 cherry tomatoes
8. juice of ½ lime
9. 1½ tbs of fish sauce
10. 1-2 tbs Thai snake beans (or green beans) cut into 1 inch sticks

How to Make:

1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad.
3. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin strips and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede.
4. Cut the green beans into one-inch pieces. Throw away the endings.
5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.
6. Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool, that way you can shift the salad in the mortar and it doesn’t fall out while bashing and mixing.
7. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
8. Serve on a big dish or bowl, sprinkle some crushed peanuts on top! Voila!

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Massaman Curry Recipe (Thailand) - "Chicken or Beef ? Its Okay"

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Try this homemade Thai massaman curry recipe, which is made entirely from scratch (no packaged curry pastes required!). This famous Thai curry is rich and very flavorful. It is muslim in origin and can be made with chicken, beef, or lamb. It's a fragrant yellow curry that incorporates lemongrass and nuts together with other key Thai ingredients. Coconut milk is always used in this curry, as are bay leaves (instead of the harder-to-find kaffir lime leaves). Makes a sumptuous dish to serve on a chilly fall or winter night, and leftovers are just perfect for hot weekeday lunches. Serve with plain jasmine rice, or, for special occasions, with saffron rice or coconut rice. ENJOY!

Ingredients:

1. 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
2. 1-2 medium potatoes, cut into chunks
3. 1 14 ounce (400 ml) can coconut milk (not lite)
4. 1 small red pepper, thinly sliced
5. 1 medium tomato, sliced
6. 2 Tbsp. coconut oil OR vegetable oil
7. 1/3 cup onion, sliced
8. 1 thumb-piece ginger, grated
9. 4-5 cloves garlic
10. 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
11. 1/2 cup good-tasting chicken stock
12. 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
13. 3 bay leaves
14. 1 tsp. turmeric
15. 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
16. 1 tsp. ground coriander
17. 1 tsp. whole cumin seed
18. 1/2 tsp. white pepper
19. 1/8 tsp. cardamon
20. 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
21. 3/4 tsp. shrimp paste (available by the jar at Asian stores)
22. 2 Tbsp. fish sauce
23. 1 Tbsp. palm sugar OR brown sugar

How to Make:

1. Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

*Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar). Whenever I run out of tamarind paste, I find lime juice works in a pinch. In fact, I have witnessed accomplished Thai chefs create tamarind-based dishes purely with lime juice (such as pad Thai) - good to know if you can't find tamarind paste where you live! 

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Masala Dosa Recipe (India) - "Crispy with Curry"

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A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or sabji and is originally invented by Udupi Hotels. It is listed as number 39 on World's 50 most delicious foods complied by CNN Go in 2011. It is also cited as top ten tasty foods of the world (2012).

Before it was invented, plain dosa was served with potato curry (liquified potato palya) without onions in a separate cup. During a shortage of potatoes, a method was created in which potato was mashed and sautéed with onions with other spices. This was then placed inside the dosa instead of in a separate cup to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as masala dosa, from the sautéeing of spices (masala) during the preparation of the potato palya.

Ingredients Dosa Shell:

1. 1 1/2 cups rice
2. 1/2 cup urad dal
3. salt to taste
4. Oil

Ingredients Masala Filling:

1. 2 large potatoes
2. 1 medium onion (chopped)
3. 1/2 teaspoon yellow split peas
4. 1/2 teaspoon mustard seed
5. 1/2 teaspoon turmeric
6. 1-2 green chili
7. 1 tablespoon oil
8. salt to taste

How to Make Dosa Shell:

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3. Mix together, add salt with water to make batter.
4. Leave in room temperature overnight.
5. Mix onion and chilies to the thin batter.
6. Heat pan or griddle with little ghee or oil.
7. Spread the mix on pan in circular motion to make thin Dosa.
8. Cook on both the sides, if desired.

How to Make Masala Filling:

1. Heat oil. Add mustard seed, peas, onions and spice.
2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3. Add potatoes and mix and cook some more Serve
4. Add filling inside Dosa and roll. Serve hot with Chutney.

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Bibimbap Recipe (Korea) - "Its So Healty !!!"

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Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.

Ingredients:

1. 2 cups medium-grain Korean (or Japanese) rice
2. 1 large cucumber, sliced into thin strips
3. 1.5 cups bean sprouts, parboiled and squeezed of excess water
4. 1.5 cups spinach, parboiled and squeezed of excess water (3/4 lb before cooking)
5. 2 carrots, julienned
6. 4 shiitake mushrooms, rehydrated if dried and then sliced
7. 1 zucchini, sliced into thin strips
8. 1/2 lb meat (optional, both and cooked ground meat work well)
9. Fried egg as a topping (optional)
10. 2 Tbsp sesame oil
11. Sesame seeds

How to Make:

1. Cook rice in rice cooker or on the stove.
   
   
2. Give cucumber strips a saltwater bath for 20 minutes and then drain.
   
   
3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
5. Sauté carrots with a dash of salt.
   
   
6. Sauté mushrooms with a dash of salt.
   
   
7. Sauté zucchini with a dash of salt.
   
   
8. Place cooked rice in large bowl and arrange vegetables on top.
   
   
9. If desired, beef or egg can be placed in the center.
   
   
10. Serve each with small bowls of red pepper paste (kochujang) and sesame oil.
    
    
11. To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

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Fajitas Recipe (Mexico) - "Mexican Healty Food"

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To prepare the fajita mix by substituting beef with pork, chicken or shrimp you can use your imagination. Preparing the tortilla with wheat flour or soy and not refined flour, and grilling the meat with a drop of olive oil, this way you will get fajitas which are low in fat, healthy, highly nutritious and fibrous.

So eat healthy by enjoy this very well known dish in an unusual way and experimenting intelligently with fajita. You can eat healthy food without having to compromise on the taste. And most importantly, you can prepare this food with almost everything you can get your hands on, rather than having to prepare dishes with unique stuff that are frightfully expensive. To make the fajita recipe healthier and tastier just use your creativity and think out of the box.

Here it is Beef Fajita Recipe.

Ingredients:

1. 2 pounds skirt steak or other beef cut in ½-inch strips
2. 5 flour tortillas
3. ¼ cup soy sauce
4. ¼ cup lime juice
5. 1 teaspoon chili powder
6. 4 tablespoons olive oil
7. 1 medium onion, sliced
8. 1 large green pepper, chopped
9. 1 large red pepper, chopped
10. 1½ cups grated cheddar cheese

How to Make:

1. Mix the soy sauce, chili powder, lime juice and 2 tablespoons of the oil in a small bowl.
2. Add the soy sauce mixture and beef to a resealable plastic bag or a bowl and marinate in the refrigerator for 2 hours. After that remove it from the marinade.
3. In a large frying pan, heat 1 tablespoon of oil on high heat setting. Add the beef to the frying pan then sauté until cooked through. Remove the chicken or the beef from the pan and set aside.
4. In a frying pan, heat 1 more tablespoon of oil. Saute the green pepper, red pepper and the onion until softened, about 5 minutes. Put the chicken or the beef to the pan and heat through, about 1 to 2 minutes.
5. Set Sprinkle the beef mixture on each tortilla and cheese. Roll up each tortilla and serve.

• This fajita recipe makes 5 servings.

• Fajitas are delicious served with salsa, sour cream, chopped fresh cilantro and guacamole.

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Pecking Duck Recipe (China) - "My Old Duck Become Delicious Food"

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Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.--(source)--

Ingredients:

Pecking Duck:

1. 2 kg duck
2. 4 litres water
3. 6 tbsp honey
4. 5 cm knob of ginger
5. 4 tbsp soy sauce
6. 125ml rice wine vinegar

You will need:

1. string or meat hooks
2. bicycle pump (optional)
3. fan (optional)

To Serve:

1. 24-30 Mandarin Pancakes (purchase from Chinese Food shops from the freezer)
2. 24-30 3-4cm spring onion pieces
3. 24-30 3cm-4cm*1cm cucumber batons
4. Hoisin or Plum Sauce

Stir Fried Duck:

1. string or meat hooks
2. bicycle pump (optional)
3. fan (optional)
4. 2 tsp sesame oil
5. 1 tbsp ground nut or corn oil
6. 1 garlic clove, crushed
7. 2 tsp. ginger, finely chopped
8. 30g canned bamboo slices, shredded
9. 1 large carrot, peeled and julienne (thin batons .3mm thick and 3 cm long)
10. 50g beansprouts
11. 2 spring onions, finely chopped
12. 3 tbsp soy sauce

How to Make:

1. Inflating Duck Skin: Remove the extra fat from the duck and dry the cavity. Place the nozzle of a bicycle pump in the neck end between the skin and meat and inflate the skin or blow with your mouth (optional step).
2. Glaze: Place the water, honey, ginger, wine and vinegar in a wok or large saucepan, bring the water to the boil. Holding the duck by the string dip the whole body of the duck in the water and ladle the water over it for 20 seconds.
3. To Hang: Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours or for 8 hours in a dry well ventilated place to dry the skin.
4. To Cook: Preheat an oven to 200°C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes. Turn the duck breast side up for the final cooking for 20 minutes, if the skin is already very red reduce the temperature to 150°C or if it is very pal increase the temperature to 200°C.
5. To Serve: Steam the pancakes in bamboo steaming baskets or in a steamer. Serve them on plates or directly from the baskets. Slice off 4cm squares of the skin with a little meat (5mm). Lay them out on a serving dish with the spring onions and cucumber batons and hoisin sauce. To assemble the pancakes together each guest should spread a little hoisin sauce over the pancake, then place a piece of duck skin on the pancake and piece of spring onion and cucumber, then roll them.
6. Stir Fried Duck: Slice the meat from the duck into even pieces. Place the sesame oil and groundnut oil in a wok over a high heat and add the garlic and ginger, cook it for 30 seconds then add the meat with the remaining ingredients and cook for 2 minutes until hot. Serve with steamed rice alongside or after the duck pancakes.

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Lasagna Recipe (Italy) - "Garfield !! Its Really Great !!"

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Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/, Italian pronunciation: [laˈzaɲːe]), U.S. spelling lasagna, is a wide and flat type of pasta and possibly one of the oldest shapes.[1] The word also refers to a dish made with this type of pasta. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Today in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagne are made of semolina (from durum wheat) and eggs]--(source)--

Ingredients Bechamel Sauce:

1. 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
2. 1/2 cup all-purpose flour
3. 4 cups whole milk at room temperature
4. Pinch freshly grated nutmeg
5. 1 1/2 cups tomato sauce, recipe follows
6. Salt and white pepper
7. 1/4 cup extra-virgin olive oil
8. 1 pound ground chuck beef
9. Salt and pepper
10. 1 1/2 pounds ricotta cheese
11. 3 large eggs
12. 1 pound lasagna sheets, cooked al dente
13. 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
14. 3 cups shredded mozzarella
15. 1/4 cup freshly grated Parmesan

How to Make Bechamel Sauce:

Preheat oven to 375 degrees F.

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Ingredients Simple Tomato Sauce:

1. 1/2 cup extra-virgin olive oil
2. 1 small onion, chopped
3. 2 cloves garlic, chopped
4. 1 stalk celery, chopped
5. 1 carrot, chopped
6. Sea salt and freshly ground black pepper
7. 2 (32-ounce) cans crushed tomatoes
8. 2 dried bay leaves
9. 4 tablespoons unsalted butter, optional

How to Make Simple Tomato Sauce:

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


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Kalbi Recipe (Korea) - "Korean Barbeque"

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Kalbi or galbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce).[1] In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.

Galbi is generally made with beef ribs, and it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비). Prefix "so" or "soe" (beef) is often omitted. It is also called bulgalbi when grilled over fire. As the literal meaning is "rib", the galbi dish can also be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" (돼지갈비) or "dak galbi" (닭갈비) to emphasize the main ingredient.--(source)--

Ingredients:

1. 5 pounds Korean style beef short ribs
2. 1 cup brown sugar, packed
3. 1 cup soy sauce
4. 1/2 cup water
5. 1/4 cup mirin (rice wine)
6. 1 small onion, peeled and finely grated
7. 1 small Asian pear, peeled and finely grated
8. 4 tablespoons minced garlic
9. 2 tablespoons dark sesame oil
10. 1/4 teaspoon black pepper
11. 2 green onions, thinly sliced (optional)

How to Make:

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. 

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.


* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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World's 50 most delicious foods - CNN

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What are the world's most delicious foods? We thought we knew. Apparently we don't.

Our list of the World's 50 most delicious foods stimulated some impassioned debate about the conspicuous lack of French dishes and the merits of ketchup over mayonnaise.

“Ketchup? Pop Corn? Chips? Plenty of Thai but few Malay food? What about Chinese (Sichuan, Cantonese, etc)? No Brazilian or Argentinean?” queried commenter Max.

Reader LoveFoods wrote, "OMG why are people hating? If you don't like the list, make your own! I love Thai and Japanese foods."

LoveFoods was right. So we threw it open to a vote on a Facebook poll.

And now, after more than 35,000 votes, it appears we got it all wrong. The world’s most delicious food is not Massaman curry, as we suggested, but a meaty, spicy, gingery dish from west Sumatra.

Couscous and lemon curd cake both took scores of votes, but didn't make the list. Some 439 people thought gelato deserved a place in online history.

The top 50 foods according to CNNGo readers are below. Bon appetit.

50. Goi cuon, Vietnam

49. Lechon, Philippines

48. Parma ham, Italy

47. Fettucini alfredo, Italy

46. Maple syrup, Canada

45. Roti prata, Singapore

44. Laksa, Singapore

43. Fajitas, Mexico (recipe)

42. Hamburger, Germany

41. Galbi, Korea (recipe)

40. Bibimbap, Korea (recipe)

39. Masala dosa, India (recipe)

38. Warm brownie and vanilla ice cream, Global

37. Potato chips, United States

36. Moo nam tok, Thailand

35. Neapolitan pizza, Italy

34. Shrimp dumpling, Hong Kong

33. Seafood paella, Spain

32. Lobster, Global

31. Fried chicken, United States

30. Cheeseburger, United States

29. Chili crab, Singapore

28. Barbecue pork, Hong Kong

27. Tacos, Mexico

26. Penang assam laksa, Malaysia

25. Chocolate, Mexico

24. Fried rice, Thailand

23. Bulgogi, Korea

22. Egg tart, Hong Kong

21. Fish 'n' chips, England

20. Pho, Vietnam

19. Green curry, Thailand

18. Croissant, France

17. Gelato, Italy

16. Kebab, Turkey

15. Ice cream, United States

14. Satay, Indonesia

13. Chicken rice, Singapore

12. Kimchi, Korea (recipe)

11. Lasagna, Italy (recipe)

10. Massaman curry, Thailand (recipe)

9. Peking duck, China (recipe)

8. Ramen, Japan

7. Dim sum, Hong Kong

6. Som tam (Papaya salad), Thailand

5. Pad thai, Thailand (recipe)

4. Tom yam goong, Thailand (recipe)

3. Sushi, Japan (recipe)

2. Nasi goreng, Indonesia

1. Rendang, Indonesia (recipe) 

Source : Click Here

Note : You can click link on each food to see the recipe for make that food, thanks

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Pad Thai Recipe (Thailand) - "Thai Noodle's"

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Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color.  Not bright red and oily like I've seen in the US. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Ingredients:

1. 1 egg
2. 4 teaspoons fish sauce
3. 3 cloves minced garlic
4. 1/2 teaspoon ground dried chili pepper
5. ground pepper
6. 1/2 lime
7. 1 minced shallots
8. 2 tablespoon sugar
9. 2 tablespoon tamarind paste
10. 1/2 package Thai rice noodles
11. 1/3 cup extra firm tofu
12. 2 tablespoon vegetable oilgetables

Optional condiments:

1. 1/2 banana flower
2. 1-1/3 cup bean sprouts
3. 1-1/2 cup Chinese chives
4. 2 tablespoons peanuts
5. 1 tablespoon preserved turnip
6. 1/2-1/4 lb shrimp

How to Make: 

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok.

Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

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