Real Thai Recipes » Chinese-Thai

Garlic and Pepper Chicken

cee — Fri, 02 Nov 2007 09:52:37 +0000

Rinse and cut the chicken into bite-sized pieces (see picture).
Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic.
Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.
When (very) lightly browned, add the chicken (or meat, or whatever you’re using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.
Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

Fried Spring Rolls

cee — Mon, 27 Aug 2007 16:35:28 +0000

Submerge the dry mushrooms in water and soak for 2 hours. Squeeze out the water and slice the mushrooms thin. Keep the water for cooking later. If using frozen wrappers, you’ll want to de-thaw them now too.
Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.
Fry the mushrooms with 1 tablespoon of oil, 1 tablespoon of the oyster sauce and 2 teaspoons of the white soy sauce on medium high heat for about 5 minutes. Keep adding the mushroom water (which you soaked the mushrooms in) as it gets dry. Set aside.
Fry the garlic in a bit more oil until fragrant on medium-high heat. Add the noodles, mushrooms and the rest of the sauces. Stir well to mix.
Add the scallions and pepper. Remove and set aside. Let cool until room temperature.
Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside.
Seal with egg, water or wheat flour paste. Wheat flour paste can be made by combining a small spoon of wheat flour with water.
Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking. Remove and let dry on a wire or mesh rack to keep it crispy.
Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes.

Rice Noodles with Dark Soy Sauce

cee — Mon, 06 Aug 2007 11:58:11 +0000

Create the chili and vinegar sauce, if you don’t already have some on hand: chili and vinegar sauce recipe
Add all the soy sauces, water and 2 teaspoons of the chili & vinegar sauce together in a bowl and set aside. The rest of the chili and vinegar sauce can be stored in the fridge for a long time.
Chop the salty pickled radish (not the sweet kind) into small bits. Also chop up your coriander and scallions.
Steam the noodles in a bowl set in about 2″ of water (make sure the water level is below the rim of the bowl — you want to steam them, not boil them) for about 3 minutes, until the noodles are hot and softened.
While the noodles are cooking, bring a pot of water to boil and cook the bean sprouts for about 30 seconds in the boiling water. Drain and place on a plate.
Place the finished noodles on top of the bean sprouts on the plate.
Top the plate with the salted radish, then pour the sauce on top.
Finish with scallions, coriander, garlic & pepper. Mix well and enjoy!

Soy Sauce Fried Noodles

cee — Tue, 10 Apr 2007 05:54:35 +0000

Separate the noodles from each other, and place on a plate.
Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well.
Fry the garlic on high in the oil until lightly browned and fragrant.
Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn’t burn.
Add the noodles. Keep stirring so they don’t stick.
Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn’t stick. Don’t add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.
When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.
Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.
Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

Vegetarian Pad Thai

cee — Fri, 02 Mar 2007 07:26:46 +0000

Soak the rice noodles in room temperature water for 30-45 minutes before you cook. Do not soak in hot water or your noodles will get sticky. You want them to be soft enough to bend, but still firm. When finished soaking, drain, rinse, and set aside.
Prepare the tamarind paste by squishing 1/8 cup tamarind pulp with 1/8 cup water in a small bowl with your fingers. Take out all the tamarind veins and seeds, and squish the fruit until the water turns into a thickish paste. Strain the pulp with a strainer and set aside.
Prepare the sauce by adding 1 tablespoon of that tamarind paste you just made with the soy sauce & palm sugar in a small bowl. If your palm sugar is rock hard and doesn’t dissolve, you can cut into small bits and microwave the mixture for 10 seconds or so. That should soften the sugar enough to dissolve.
Fry the tofu in hot oil until medium brown on each side. Remove from oil and set aside.

Add more oil to the pan, if necessary. Wait until the oil is hot, and ‘dancing’ around (look at the surface — is the oil moving?) Add the pickled radish and fry for a few seconds to get the flavor out.
Add your noodles and stir. You may want to add about 1/8-1/4 cup water too, depending on how hot your wok is. When the noodles soften a bit, add the sauce and the 1/8 teaspoon of the chili powder (leave the rest for garnish). Mix well — but be careful not to make a noodle mush. Try to keep the noodles separated as much as possible, covering the entire bottom of the pan. Spread them out.
Cook until the noodles are soft — it may take a minute or two. Taste to be sure they are done. If they get too dry, you may need to add a bit more water.
When the noodles are done, push them to the side to create room for the egg. Crack the egg into the space and scramble it with your spatula and cover the bottom of the pan. Throw the noodles on top of the egg.
Add the chives, 1/2 of the peanuts and 1/2 bean sprouts. Mix well, and remove to a plate. You may get egg bits stuck to the pan. Scrape them off and eat them. I call these ‘wok crispies’. You actually want to try to get them.
Garnish with the rest of the sprouts on top, a slice of lime, and a pile each of the white sugar, the rest of the peanuts and the rest of the chili powder. You can also garnish with a few uncut garlic chives and 1/4 small banana flower too.

Five Spice Tofu

cee — Sun, 24 Dec 2006 10:15:50 +0000

Boil the eggs until cooked, about 10 minutes. (Starting with cold water will prevent cracking.) Carefully take off the shells and set aside.
Cut the tofu into 1.5″ cubes, and fry on high heat until browned on all sides. Set aside.
In a wok on medium heat, fry the peppercorns, cinnamon, star anise & palm sugar in the oil for 1-2 minutes until fragrant.
Add the garlic and cook until the garlic turns medium brown.
Add cilantro root & cook for 2 minutes. If it’s too sticky, add a bit more oil.
Add the pre-fried tofu, eggs, water, soy sauces and knorr cubes.
Simmer on low, covered, for 1-2 hours.

Chinese Broccoli with Oyster Sauce

cee — Tue, 28 Nov 2006 09:23:19 +0000

Crush the garlic and clean the Chinese Broccoli. Be careful to make sure the vegetable is very clean — bugs also think it’s a yummy vegetable!
Add the oil to the pan. When the pan is hot, throw in the garlic.
When the garlic starts to turn light brown, add the Chinese Broccoli. Stir for a few seconds until it starts to cook. It should cook fast, maybe 1-2 minutes tops.
Chinese Broccoli is done when the leaves are dark green and wilted, and the stem is medium green. Then add the oyster sauce and remove from heat.

Stir Fried Water Spinach

cee — Sat, 07 Oct 2006 03:48:16 +0000

Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.
Heat your wok to HIGH HIGH HIGH. If your pan is not hot, the vegetables will die a slow death and taste terrible. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the pan full of oil sitting on top. This should get it as hot as it’s supposed to be. You want almost smoking oil, where the oil is dancing around in the pan.
Throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.

Thai Pumpkin with Egg

cee — Tue, 03 Oct 2006 03:42:43 +0000

Cut off the outer skin and inner bits and seeds of the pumpkin. Cut the rest into bite-size pieces and set aside. Chop the garlic & chilies too.
Heat your pan to medium-high with the oil, and fry the garlic until lightly browned and fragrant. Add the chilies and cook for about 10-20 seconds more.
Add the pumpkin and water, and cover the pan with a lid. Cook for about 5 minutes until cooked through (can cut easily).
When the pumpkin is finished cooking, remove the lid and let the remaining water dry up.
When dry, add the sugar and stir. Make a little room to crack the egg, scramble it in the pan first, let it solidify, then coat the pumpkin. Add the soy sauce. Mix well.

Rice Soup

cee — Tue, 03 Oct 2006 03:31:02 +0000

Boil the water & rice together in a pot on high for 3 minutes, then simmer for 20 minutes. Stir every 5 minutes or so, or the rice will stick to the bottom of the pan.
Make sure to skim off the skin on the top of the water before stirring.