PAD KRA PAO.- Thai Basil Stir Fry... A must for your recipe collection!!

 

       PAD KRA PAO.- The most iconic dish and favorite street food in Thailand!... This Thai Basil Stir Fry can be made with protein, vegetarian or vegan. It can be a main dish or a side one, anyway you like it, spicy or not, juicy or not, your family's special ingredients and done in a flash!...

Don't be taken aback by the ingredients, these are the basic ones needed for a Thai kitchen, so if you like Thai food you'll be using them over and over... 

A very easy dish to prepare, just follow the steps and you'll see the changes you can make, the ingredients you can add or remove and produce a wonderful meal for your family.

To prepare this, you'll need:

10 oz protein, your choice, raw or cooked - in small spoon size bites

2 tsp Fish Sauce

1 Tbls Oyster Sauce

1 Tbls Soy Sauce

2 Tbls water

2 tsp sugar, or more according to your taste

1-5 Thai Chilies or the chilies you like or have

5-8 Garlic cloves

1 Tbls Ginger - grated or chopped fine

1/4 cup mild red chilies, red bell pepper, capsicum, chopped

1/2 medium onion, small dice

1 1/2 cup Basil Leaves

Vegetable oil as needed

Eggs - 1 per serving

Jasmine Rice or whichever you have - to serve along with

1-    Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, ginger and water. Stir until the sugar is completely dissolved.

2-    Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies, ginger and pound into a rough paste, just until there are no more big chunks.

3-    If using raw protein, heat a wok or a skillet until very hot on high heat, add just enough oil to coat the bottom and add the protein, spreading the pieces out into one layer. Let them sear until browned on the underside, then give it a toss and stir until it’s done. This should only take a few minutes in total. Remove from the pan. Note: You can skip searing the protein and just add it to the wok raw, but the browning does add a nice flavor.

4-     In a wok on medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes. Add the onions and cook it for 30 seconds to a minute to soften slightly. 

5-     Turn the heat up to high and add the protein and the sauce, and toss everything together just for 30 seconds or so, until the meat is well coated and heated through. If you didn’t pre-cook the protein, take your time and keep tossing until it’s cooked through.

6-    Turn off the heat, add the basil, and toss just to wilt.

7-    Make the fried eggs if you wish, and serve the stir fry with jasmine rice and topped with a fried egg

I hope you will try this dish and see why we love it! The flavors are classic and unmatched! Also an economical dish to prepare and serve.

 

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Thai Spicy Basil Fried Rice.- One of my all time favorite dishes that brings me good memories and super flavor!!!

 Thai Spicy Basil Fried Rice.- This dish not only brings me wonderful memories but the flavor is so amazing that it's become one of my family's favorite too. Very easy to make, fast to prepare and brings a lot of flavor. 

Another thing I love about this dish is that it can be made with any type of protein you like or you can make it without animal protein, you can add veggies or change them around, plus you can take advantage of delivery white rice, that dry white rice that most people toss but for this is just perfect. I usually make plain white rice, leave it uncovered in the kitchen so it gets cold so you can use it later in the day, if it's dry it's fine. You will add flavors and sauce later and you will be amazed.

Here is what you'll need to prepare it:        

3 Tbl Oyster Sauce

2 Tbl Fish Sauce

2-3 Tbl sugar (more or less according to your taste)

1/4 - 1/2 cups oil (can be vegetable, peanut or sesame)

4 cups dry white rice

6 Cloves Garlic, crushed or press

2-3 Serrano Peppers, seeded and cut into fine strips (depends on heat level)

* Proteins: Cup of shredded chicken, pork, steak, shrimp, fish, tofu, etc. It's best if you cook these beforehand or use leftovers. You can also do without.

1 Red Bell Pepper, seeded and cut into thin slices (or green or yellow, your choice)

1 small Onion, thinly sliced (I like Green Onions, white and green parts separate)

1-2 cups Basil Leaves, cut in Chiffonnade, thin strips

1/2 Cucumber, peeled and sliced in small batons

1/4 cup Cilantro Sprigs

1-    Whisk together the Oyster Sauce, Fish Sauce and Sugar and reserve

2-    Over medium-high heat, heat the oil in a wok / cast iron / large pan until the oil begins to smoke.

3-    Add the garlic, Serrano Peppers, stirring quickly. Then add the protein you've chosen, onion, red bell pepper and the Oyster Sauce mixture and mix well. 

4-    Turn the heat to high and add the rice. Stir quickly so the rice breaks up and gets covered by the sauce and everything is well blended. Break up any rice that has stuck together with the back of a spoon. Keep tossing the rice and ingredients to heat really well and combine. 

5-    Remove from the heat and add the Basil Leaves. Garnish with the cucumber and cilantro for serving.

LARB, CLASSIC THAI STREET FOOD AND A FRESH CUCUMBER SALAD.....

LARB, CLASSIC THAI STREET FOOD AND A FRESH CUCUMBER SALAD.- With the hot weather sometimes it's hard to stay in the kitchen for long periods, so I cook in stages for the most part but I have been put off from baking (which makes me sad), so trying to come up with quick meals we like that will still deliver the flavor we expect but don't kill me. I swear, I take breaks because I'm dripping, it's exhausting and uncomfortable and I don't like it. I've got all the doors open to the front of the house and the back garden door in the kitchen to get any breeze at all but with high humidity, there's not much you can do just stay in the cool, dark and wait for fall.

Today, after watching a video from this Thai lady I like (she cooks in her garden on a small brazier while the chickens walk around, it's nice) I decided to take a little trip to Thailand and make some flavorful food. We were going to the market so I got what I needed and started with Larb, the unofficial national dish of Laos and the Isan Region of Thailand. A meat salad that can be eaten raw or cooked and made with almost any type of protein or made in vegetarian style, so very flexible, easy to make, yummy to eat, fast and fun to eat. I used ground pork today and we'll use Butter Lettuce Leaves as the vehicle. Let me tell you what you'll need:

LARB.- The most common way to make it is cook the protein then take it off heat and add the flavorings since it's usually eaten at room temperature.

2 Lb Ground Pork
1 Tbl Chili Flakes (today I used Pepperoncino)
1/2 Tbl sugar
1 - 2 Tbl Fish Sauce
1 - 2 Limes, juiced
4 - 5 shallots, sliced fine
1/3 cup Cilantro leaves, finely chopped
1/3 cup Mint Leaves
3 - 5 Green Onions, sliced fine
Butter Lettuce leaves, rinsed and clean
Peanuts, chopped, optional as a topping

Add the pork to a sauce pan or fry pan and cook completely. I don't drain the juices but can if you want. Leave the pork in the pan but take off the heat.

Add the chili flakes, fish sauce, sugar and the lime juice. Stir well. These quantities are just as a guide, feel free the put more or less depending on your taste, so taste it frequently.

Now add the shallots, the green onions, cilantro and mint leaves, toss it all really well. Mix from the bottom to get the spices and juices well distributed on the meat.

To serve, use lettuce leaves as a "tortilla" and make tacos with the Larb. As you can see this is low carb too. You can top with the chopped peanuts or other nut or bean sprouts if you like.

Try all the food combinations you can think of on this dish to find your favorite: beef, chicken, pork, duck, fish, seafood, mushrooms or any type of vegetables too.

Hope you enjoy this dish as much as we do. Enjoy!

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THAI CUCUMBER SALAD.- A change from Green Papaya Salad but just as fresh!

2 garlic cloves, peeled and pressed

Thai Chilies, depends on how hot you want it (they're very hot)

2 Tbl Roasted Peanuts, chopped

1 Tbl Fish Sauce

1/2 - 1 Tbl Palm Sugar or use brown sugar

1 - 2 limes, juiced

1 tomato, chopped very fine

2 cucumbers, peeled and shredded

2 carrots, peeled and shredded

Toppings:

1 - 2 Tbl Cilantro leaves, chopped fine

1 - 2 Tbl Mint Leaves, chopped fine

Green Beans

Green Cabbage

Roasted Peanuts

Put the garlic cloves and chilies in a mortar and pound well. Add the palm sugar and fish sauce, lime juice into the mortar and work well so all is well incorporated.

Shred the cucumbers and carrots either in a box grater or food processor and place in a bowl. Once the dressing in the mortar is well combined add to the cucumber carrot mix and combine well. Add the cilantro and mint leaves, toss again. You can use the other toppings as desired at service.

This salad as well as the Green Papaya Salad make good side dishes to the Larb, you can also serve with some rice.

I hope you enjoy these dishes!

Practical, Do-ahead, Feed an Army or just yourself!

Everyone's busy these days and with holidays, game days and other projects, it seems people are always on the run. You still have to eat and eating out isn't always an option either.... so what's the answer? Do-ahead meals that you've got in the fridge or freezer that can be a great meal in minutes! Maybe you get some surprise drop-in guests and you need to feed them, or you're tired and don't want to cook..... Here's some ideas that you can prepare quickly and have them waiting for you for just the right time. I used to cook on my days off and then mid-week have them ready as soon as I walked in the door after a long day.....

Keep in mind that these meals can be done in a big dish or pot if you like -or- can be separated into individual ramekins or baking dishes for smaller meals, it's up to you to decide how your family eats or what your needs will be. Maybe you're having some people in for the holidays and you want some buffet items that you can make ahead and simply re-heat..... then you can enjoy your own party or Brunch get-together.... whatever your needs are, these meals are great, flexible, adaptable to your tastes and ready when you are.....

SHEPHERD'S PIE.- Traditionally done with lamb, you can use ground beef or any other protein you choose. Just cool it completely, cover with plastic and freeze for up to 3 months! Make a huge pie, two large or up to 8 individual servings.....

2 pounds ground lamb (or pork, beef or chicken) can be shredded or in small cubes
1 onion, finely chopped
4 carrots, peeled, coarsely chopped
2 tbls tomato paste
2 tbls flour
1 tbls Worcestershire sauce
Coarse Kosher salt & ground pepper
10 oz fresh or frozen peas
10 oz fresh or frozen corn (optional)
2 1/2 lbs potatoes, peeled and quartered
1 cup milk
6 tbls butter

Preheat your oven to 425 F. Heat a large skillet over high heat. Cook lamb in two parts until no longer pink, about 5 minutes each batch. Transfer the meat to a colander, let the fat drain and discard. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add the onion and carrots. Cook, stirring, about 5 minutes. Stir in tomato paste. Add flour; cook some more, stirring, 2 minutes. Add Worcestershire sauce, 2 cups water, and meat. Season with 2 tsps salt and 1/4 tsp pepper. Simmer until thickened, stirring, about 8-10 minutes. Add peas and corn if using, cook 1 minute more. Divide among eight 8 ramekins, two 9-inch glass pie dishes or make a large casserole.

Meanwhile, in a medium saucepan, cover potatoes with salted water by at least 1 inch; bring them to a boil. Reduce heat; simmer until tender, about 15 to 20 minutes. Drain. In the pan, bring milk and butter to a simmer; remove from heat. Return the potatoes and mash them. Season with 2 tsps salt and 1/4 tsp pepper and then spread over pies; you can use a fork to make peaks or use a pastry bag with star tip or just swirl. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
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SPICY COCONUT CHICKEN.- Here's a Thai inspired dish that is made quickly without a fuss and can serve 1 or many. Keeps wonderfully too and can be adapted to use legs, thighs, breasts, shredded or cubed chicken or turkey and it's amazing! I've done it with pork and fish too, just adjust the timing!

1 tablespoon olive oil
4 (about 3 lbs total) whole chicken legs - can use other meats, see above
Coarse Kosher salt & Ground pepper
1 can light coconut milk
1 1/2 cups reduced-sodium chicken broth, either fresh or canned
1 teaspoon Thai red curry paste (purchased or search through my other blog to make your own)
1 cup jasmine rice (although I use regular long grain rice)
2 red bell peppers, ribs and seeds removed, sliced (I use red, green and yellow peppers)
8 oz green beans, stem ends removed, cut into 1-inch lengths (can be fresh or frozen)
1/2 lemon, cut in wedges
Basil leaves, cut in half or in thin strips (optional)

In a Dutch oven or heavy pot, heat oil over medium-high heat. Season the chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes and then transfer to a plate (don't worry, chicken will cook completely later on)

Add coconut milk to the pot, along with the broth, 1/2 cup water, and the curry paste; bring to a boil, and stir in the rice. Add chicken (with any juices they released), arranging the pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, about 15 minutes. Scatter the bell peppers and green beans on top of chicken, cover, and cook until vegetables are crispy, about 5-8 minutes. Top with Basil and serve with lemon wedges on the side.
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STUFFED POBLANO CASSEROLE.- You love Poblanos but don't want to go to the hassle of making Chile Rellenos? Here's a simple way to get the flavor without all the fuss, you'll love it!

1 can whole tomatoes in puree or use 6-8 whole very ripe tomatoes
1 jalapeño chile, ribs and seeds removed for less heat, minced (optional)
2 onions, chopped
3 garlic cloves, minced
Coarse salt & Ground pepper
1 (19 oz) can black beans, rinsed and drained  (or cook your own and reserve)
1/2 cup yellow cornmeal
1 cup shredded Monterrey Jack cheese (you can use Mozzarella, Pepper Jack, Oaxaca, etc)
1 tsp ground Cumin
1 tsp ground Oregano
4 poblano chiles, halved lengthwise, stems left intact, ribs and seeds removed (I roast them first and peel but you can leave as is if you don't mind the skins)

 Preheat oven to 425 F. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, oregano and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
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HASH BROWN CHILI BAKE.-  This is the ultimate "too tired to cook" casserole, yet it's gooey and tasty! Perfect for Brunch or Game Day and everyone loves it.... Ready in minutes too!

4 cups Chili (make your own, have ideas on my other blog too) or used canned
1 (16 oz) bag, frozen shredded hash brown potatoes, thawed if frozen (or shred your own)
8-10 oz corn kernels, either fresh, frozen or canned (optional)
8-10 oz green or red bell peppers, chopped in cubes (optional)
1-2 onions, chopped in cubes (optional)
1 cup shredded cheddar cheese, or your choice of cheese (or more)
1/4 cup finely chopped cilantro
Coarse Kosher salt  & Ground pepper

Preheat oven to 425 F, set oven in upper third part of the oven. In a large bowl put chili and all the vegetables (if using) and mix well to combine. Divide chili among individual baking dishes or make a large casserole. Set aside. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili on each dish or over entire pan. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 25 to 30 minutes. Serve.
If you like more tender veggies, then put all of them in a frypan with 1-2 tbls of oil and cook slightly so they get tender, about 10 min. Then add to the chili and divide. You can add as little or as many vegetables that you like, your choice.
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There you go, some practical ideas to make your week or entertaining easier.... budget friendly too. So let's all celebrate now that the weather is getting cooler and there's nothing as good as having the oven warming the house....

 So go ahead and have the crowd over.... set some of these out, add a nice salad, some bread and you're done!

A Lovely Saturday Meal......

Saturday afternoon is a lovely yet all too brief episode in our busy lives, but one that we regularly enjoy especially in-between seasons, like now. We suffer shock to our systems every year during this in between kind of time before the chill of winter sets in but the memories of the blazing hot summer still linger in our minds, so when days all of a sudden shorten and a cool breeze whips by us, we are rewarded by an all too small period that is near perfect. It only happens twice a year and only for about 2-3 weeks, between Winter and Summer and then between Summer and Winter, then it's gone. Such a time is now and I try and make the most of it.

It's a little past four o'clock in the PM but the shadows tell me soon it will be my very favorite time of the day, twilight, the real "zero hour" and I make a point to stop and notice. But being Saturday means it's boxing day around here, hence my being able to post at leisure as Ricardo watches his fights (can't stand boxing even after all these years so I find other things to occupy my time, like cooking of course!). Before dusk arrives I get my ingredients together and leave them while I await the setting sun, but once the night sets in I am again hard at work bringing together my planned meal. And yes, all my meals are planned well in advance and coordinated so I never have any one-use ingredient, they must all be multitaskers or will not take part in my menu planning. Same goes for my cooking equipment, everything must serve double or more duty.

Today we are having one of our favorites: Thai. Yum. And one of the most iconic dishes in this country's repertoire: Pad Thai. I will serve it along with a hot and spicy Thai Basil Rice (Ay Caramba! That's one hot dish!) Since these are fast cooking dishes everything has to be ready for you to use, which you can do in advance, chop and prepare things that go together or at the same time and can be added together, it will make for a quick and amazing meal.

Pad Thai.- Wonderful and flavorful, easy to prepare and quite impressive. You can make it a variety of ways to suit your taste too.

limes
1 egg
4 teaspoons fish sauce
3 cloves garlic, chopped
1/2 teaspoon dried red pepper flakes or serrano chile sliced very thin
ground pepper
1 shallot or onion, chopped
2 tablespoon sugar (taste and judge)
2 tablespoon tamarind paste
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp, Optional, cleaned, deveined
1/3 cup tofu - extra firm, Optional
1/2 cup Chinese chives - green - I use Mexican green onions
2 tablespoons peanuts
1 1/3 cup bean sprouts
1 tablespoon preserved turnip, Optional

NOTES: The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under soak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted, can use anything you'd like. If you don't like heat, omit the dried chili pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The nuts can be omitted of course but it's classic.

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up 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.

Don't have a need for Fish Sauce? Don't worry, mix some soy sauce, a little water and add 1-2 teaspoons of lime juice and taste. Might not be the real thing (and I don't think you want me to tell you how to make the real stuff) but will serve in a pinch. Same goes for the Tamarind, you can substitute some A-1 Sauce, Pickapeppa or even Heinz 57 (with a little water and maybe some sugar if you think it's too tart), and you won't miss it too much. You can also use regular noodles if you have to. The point is, if you are planning making more Oriental style foods it would make sense to stock these items but if this is a one time deal, don't spend the money.

Directions.- 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 unless you're using roasted ones. Add shallot, 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, chili pepper and preserved turnip (I put these in a small dish, already measured out). 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. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar, Basil leaves and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point your choice.
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Spicy Thai Basil Rice.- Fragrant, hot and spicy, full of flavor. If you don't like as much heat, tone it down but it's loaded with antioxidants this way.....clears the sinuses too.

2 cups long grain rice
4 cups chicken stock
2-3 garlic cloves chopped
4-6 Serrano chiles, sliced very thin
2 tablespoons sugar, optional
Bunch of Basil leaves, without stems
1/2 Sweet Red Bell Pepper, cut in thin strips
1/4 cup Vegetable Oil
2 tablespoons butter
1 teaspoon salt (if your stock has no salt)
Black Pepper

In a large pot with tight fitting lid, put the oil and butter over med-high heat until it shimmers. Add the chiles and stir for 1 minute. Add the rice, garlic and bell pepper, sugar and stir for about 4-5 minutes until the rice turns a matte white color (it will change color yet will not brown). Add the stock, Basil leaves and salt and pepper. Stir well so everything is well combined and the rice starts to bubble.

Cover tightly and lower the heat to low. Cook for about 15 min and then check. Most of the liquid should have evaporated by now, leaving very little liquid left. Taste a couple of rice kernels and insure they are soft. If this is the case, turn heat off, keep covered and allow to rest for at least 5 minutes before checking seasonings and serving. If you still have liquid, cover once more and let cook for 5 more minutes, check again as described before. The rice will finish cooking during the last 5 minutes, steam and "flower" so allow it the time it needs to finish.

NOTE: You can also serve the rice as a main dish, adding leftover chicken or meat, fish or whatever you like, more vegetables or change the stock to beef or vegetable. You could also use Oregano instead of Basil for a different flavor or add a small bunch of cilantro before you put the lid on to cook. Rice offers an unlimited amount of variations and as always, it's your choice.
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Well I'm done and dinner is ready. Box is still going on yet I'm free to move on to other projects, the guys can serve themselves when they get hungry. Time to relax and chill, a perfect Saturday plan.

Sending everyone my best wishes for a great weekend. Enjoy!