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Pad Thai with Chicken and Shrimp



Many people consider this the best Pad Thai they have ever had. I quite often make a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. It is always a hit at our house. by Just Call Me Martha

25 min | 15 min prep

SERVES 8

  1. Place noodles in large bowl and cover with boiling water for about 10 minutes.
  2. Drain.
  3. Set aside.
  4. Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
  5. Set aside.
  6. Cut chicken into 1” cubes.
  7. Peel and de-vein raw shrimp and chop coarsely.
  8. Finely chop garlic.
  9. Heat peanut oil in large frying pan or wok.
  10. Add garlic, chicken, shrimp and red pepper flakes.
  11. Stir until shrimp turns pink.
  12. Add sauce mixture and stir for 3 more minutes.
  13. Add beaten eggs and stir constantly for one minute.
  14. Add drained rice noodles and toss until coated.
  15. Stir in bean sprouts, onions and 1/2 cup cilantro.
  16. Stir and toss for a minute or so, until heated.
  17. Spoon out onto large serving platter.
  18. Sprinkle with chopped peanuts and remaining cilantro.
  19. Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

http://www.recipezaar.com/Pad-Thai-with-Chicken-and-Shrimp-45005

** Double the sauce!!!

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posted : Thursday, November 20th, 2008

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Genuine Hawaiian Teriyaki Sauce

Easy to make, last weeks and tastes delicious! You will find yourself putting this on almost anything once it’s in your refrigerator. by Somogirl

20 min | 15 min prep

SERVES 4 , 1 2 cups

  1. Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
  2. Let cool and store in a glass jar in refrigerator.
  3. A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
  4. I use my parmesan cheese grater to grate ginger—comes out well that way.
  5. This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.

http://www.recipezaar.com/Genuine-Hawaiian-Teriyaki-Sauce-121014

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posted : Thursday, November 20th, 2008

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Thai Coriander Chili Sauce/Pla Krapong Paw



A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable. by Somogirl

15 min | 15 min prep

SERVES 4

  1. In small bowl combine and beat a little to blend. Chill until ready to serve.
  2. If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
  3. Don’t try to substitute green pepper as flavors are not the same.

http://www.recipezaar.com/Thai-Coriander-Chili-SaucePla-Krapong-Paw-187965

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posted : Thursday, November 20th, 2008

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Pad Thai

1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
4 tablespoons oil, divided
1 egg, beaten
Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 oz packet A Taste of Thai Pad Thai Sauce
2 cups bean sprouts

Garnish: chopped cilantro and lime wedges
DIRECTIONS

1. Soak noodles according to directions for stir-fry on box.
2. In a wok or large skillet, heat 2 tablespoons of the oil.
3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)
4. Add remaining oil and drained Rice Noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.
5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.

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posted : Friday, October 17th, 2008

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低脂水餃

低脂水餃餡料
一. 材料: (一斤絞肉用量做的多時按比例增加)

(1):新鮮前腿肉(胛心肉)去皮去背脂,留肌間脂. 一斤(600g)一半絞最細一半絞中粗.
(2):高麗菜一斤(600g)去硬梗切細.
(3)蔥,韭菜各3兩(約100g)切細.
(4):薑1.4兩(約50g)老薑可減量,現在市場賣的半老不老,外皮淺褐色者最恰當. 洗淨磨成薑汁
(5)涼開水120c.c  (打水,溶太白粉,打薑泥全部用量 ) 
(6):太白粉1茶匙 

二.調味料:
(1):香油35c.c(可略少)
(2):香菇素蠔油40c.c
(3):鹽1茶匙(8g) 量過的
(4):味精1或3/4茶匙
(5):白胡椒粉1. 5 茶匙

三.作法:
 (1):絞肉,薑汁,調味料攪拌均勻稍置(約5分鐘)入味.
(2):加入太白粉水再次攪拌均勻,分次慢慢加水,攪拌到不滯手(水不一定要全  部用完,喜歡水餃含湯汁則每斤肉加水130 c.c 但比較不好包).攪拌方向不拘我覺得只要攪勻就好,口感沒什麼差別.
(3):加入蔥花攪勻.
(4):加入擠過水的韭菜,高麗菜(擠出的水不要用,會太鹹)全部再次攪拌均勻即可.

四.注意事項:
 (1):高麗菜,韭菜按每斤(600g)用鹽 1 茶匙(8g)醃過擠出水分.
(2):蔥不必鹽醃也不必擠水.
(3):韭菜,蔥白要切很細葉子不必切到很細.
(4):蠔油腥味重,素蠔油則不會,且有香菇香氣.
(5):沾醬用烏梅醋會比白醋好很多.

五.水餃皮:
我都是在製麵店買現成的,他們在麵粉裏加太白粉,皮很Q很好吃所以懶得自己做.  

烏梅醋: 烏梅一斤加純米醋12瓶加冰糖半斤到一斤,密封浸泡30天濾出裝瓶放好幾年都不會壞.加熱水加冰水稀釋也很好喝.

沙茶水餃湯: 一人份:水餃12個,沙茶1/2茶匙,醬油 2 茶匙鹽少許,煮水餃水 1 碗,蒜葉切極細隨意添加,值得一試.


通常加豬油改善水餃餡乾澀口感差但吃來易膩,以太白粉取代製成低脂水餃只會飽而不會膩,好吃爽口又健康.材料可以隨自己喜歡去作改變,只要比例不變就行.材料簡單平實無華,但是….恰到好處就是美食.

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posted : Saturday, October 11th, 2008

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Japanese Curry Chicken

Ingredients

5 chicken drumsticks
1 onion
5 slices of ginger
4 rice bowl of water
1 carrot
5 potatoes
100 gm Japanese curry paste

Marinate
2 tbsp light soy sauce
1 tbsp mirin
1/2 tbsp potato flour
some pepper

Directions

Debone the chicken drumsticks and marinate thoroughly for 1 hour. Shallow fry the chicken pieces till golden brown.

Heat wok with some oil and fry ginger and onion until fragrant. Pour in water and curry paste. When mixture boils, add in potatoes and carrot and cook for 5 mins. Then add in chicken and cook for another 20 mins. When curry is cool it will be slightly thicken.

(Note: I did not use drumstick but used chicken breast instead.)

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posted : Thursday, October 9th, 2008