Method
Fry the chopped garlic and onion until turned yellow. Pour in the shrimp, pickled white radish and soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, tamarind juice and stir well. Pour in the noodles, stir-fry until mixed well, and spring onion, 3/4 of half a cup of bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, Garnish with ground roasted peanuts, ground dry red chilli, bean sprouts, a lime wedge and the remainder of the spring onion.
Ingredients
3 cups narrow rice noodles (Sen Lek), soaked in warm water till flexible;
4 shrimps;
2 eggs;
1/3 cup soya bean curd, cut into small slivers;
1 tablespoon picked white radish (Chai-Po), chopped;
1/2 cup cooking oil;
1 teaspoon garlic, chopped;
1 teaspoon shallots or onion, chopped;
1 teaspoon ground dry red chilli or paprika;
4 tablespoons sugar;
4 tablespoons fish sauce;
2 tablespoons vinegar;
2 tablespoons tamarind juice (substituted by vinegar);
1/2 cup bean sprouts;
1/3 cup spring onions, chopped to 1 1/2 in. lengths;
1 lime. For garnishing,
2 tablespoons ground roasted peanuts.
Method
Heat a large skillet, add the oil, garlic, and pork, and saute until the pork is cooked. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with sweet and sour sauce.
Ingredients
2 tablespoons oil; 1 teaspoon minced garlic; 8 oz. (250 g.) minced pork; 2 cups grated carrots; 2 cups chopped celery; 1/4 cup (2 fl.oz./60 ml.) fish sauce (Nam Pla); 1 tablespoon Maggi seasoning; 2 tablespoons sugar, 1/8 teaspoon white pepper; 1 cup bean sprouts; 20 spring roll wrappers; 2 egg yolks, beaten; 3 cups (24 fl.oz./750 ml.) oil for deep flying.
Sweet and Sour Sauce
(Spring Roll Sauce)
Method
Combine all ingredients in a pot and boil over medium heat. Simmer for 20 minutes, stir and remove from heat when done.
Ingredients
5 tablespoons sugar; 4 tablespoons orange juice; 2 tablespoons vinegar; 1 cup water; 1/2 tablespoon salt; 1/2 tablespoon red spur chilli, finely chopped; 2 tablespoons picked garlic, finely chopped.
Method
Roast the beef until done, or as preferred and cut into small thin slices. Blend together the chopped garlic, 2 chopped coriander leaves, sugar, fish sauce, lime juice, salt and ground black pepper until smooth. Add the beef and stir for a further minute. Remove the beef and serve on a plate, then sprinkle the chillies on top and garnish with the remaining coriander leaves the spring onions and mint leaves. Make 4-6 servings.
Ingredients
450 g. prime beef tenderloin; 2 garlic cloves; 6 fresh coriander leaves; 1/4 cup sugar; 2 teaspoons fish sauce; 2 teaspoons fresh lime juice; freshly ground black pepper; 2 spring onions, thinly sliced; 6 fresh red chillies, thinly sliced; mint leaves; assorted vegetables.
Method
Briefly stir the garlic in the oil until fragrant and add the cabbage, broccoli, snow peas, carrot, asparagus, mushrooms, chillies, baby corn and asparagus, mushrooms, chillies, baby corn and ear mushrooms and saute. Add oyster sauce, light soya sauce and been sprouts and stir-fry until mixed well. Spoon onto a platter and sprinkle with ground pepper.
Ingredients
1 1/2 cup cabbage, cut bite-size; 6 broccoli, cut bite-size; 10 snow peas, ends clipped; 10 peeled carrots, sliced across; 2 asparagus, cut to 1 in. lengths; 3 mushrooms, halved; 1 1/2 cup green and red bell chillies sliced lengthways; 4 baby corn, medium size; 1/4 cup ear mushroom, thinly sliced; 1/2 cup bean sprouts, clipped both ends; 2 teaspoons coarsely chopped garlic; 4 tablesppons cooking oil; 1 tablespoon oyster sauce; 2 tablespoons light soya sauce; 1 pinch ground pepper.
Method
Stir-fry the beef sirloin in a pot until fragrant. Add 1 cup of coconut milk, beef broth to mix over low heat. Heat the oil in a skillet on low heat, add the green curry paste, saute until fragrant. Pour 1/2 cup of coconut milk and stir gently. Skim the excess the oil on surface of the beef broth pot and continue to stir fry until well mixed. Transfer the curry paste mixture to the beef broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave till cooked. Add the remaining coconut milk. Season with the fish sauce, sugar, kaffir lime leaves, spur chillies, sweet basil leaves. Leave to boil, adjust the seasonings as desired.
Ingredients
1 lb. (450 g.) beef, cut into 1/2 in. x 2 in. (1 cm x 2.5 cx.) pieces; 3 cups coconut milk; 3 tablespoons vegetable oil; 1/2 cups green curry paste; 1/2 egg plant, chunks; 1 potato, boiled peeled, diced; 1/2 cup small round green eggplant; 4 leaves kaffir lime leaf, torn; 5 green-red spur chillies, diagonally sliced; 1 cup sweet basil leaf; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1 1/2 cups beef broth.
Green Curry Paste
Method
In a mortar or blender, grind all the ingredients until finely blended.
Ingredients
1/2 cup green hot chilli clipped; 1/2 cup green spur chilli, clipped; 2 tablespoons galangal root, sliced across finely; 4 tablespoons lemon grass, sliced across finely; 1 tablespoon kaffir lime rind, sliced finely; 2 tablespoons coriander seed, roasted; 1 tablespoon cumin, roasted, ground; 1/2 tablespoon pepper, 1 tablespoon shrimp paste; 2 teaspoons salt; 4 tablespoons peeled garlic, chopped; 5 tablespoons peeled shallot, sliced.
Method
Bring the stock to boil over medium heat. Add lime leaves, galangal, fish sauce, lemon grass the shallots, then the mushrooms and chilli peppers (if used), simmer for 2 minutes. Add the shrimps and reheat to boiling. Cook until the shrimps are pink, opaque and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.
Ingredients
3 cup (24 fl.oz./750 ml.) water or light chicken stock; 8 oz. (250 g.) shrimps/prawns, shelled and deveined; 5 kaffir lime leaves (Bai Makrut); 3 thin slices fresh or dried galangal (Kha); cup fish sauce (Nam Pla); 2 stalks of lemon glass/ citronella (Takhrai), lower 1/3 portion only, cut into 1 in. (2.5 cm.) lengths, coasely pounded; 2 shallots, coarsely pounded; (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu); 1/2 cup slice strawmuchrooms; 1/4 cup (2 fl.oz./60 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); I tablespoon chopped cilantro/coriander leaves (Bai Phak Chi).
Method
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan, and heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Stir well and garnish with cilantro leaves and crushed chilli peppers.
Ingredients
2 cups (16 fl.oz./500 ml.) coconut milk: 6 thin slices young galangal (Kha On); 2 stalks of lemon drass (Takhrai), lower portion cut into 1 in. (2.5 cm.) lengths, crushed; 5 fresh kaffir lime leaves (Bai Makrut), torn in half; 8 fl.oz. (250 g.) boned chicken breast, liced; 5 tablespoons fish sauce (Nam Pla); 2 tablespoons sugar; 1/2 cup (4 fl.oz./12.5 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); 1/4 cup cilantro/coriander leaves (Bai Phak Chi), leafstalk clipped; 5 green Thai chilli peppers (Phrik Khi Nu), crushed.
