Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

เต้าหู้ทรงเครื่อง
Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

Kai Phat Yot Khao Pot (Chicken with Baby Corn) ไก่ผัดยอดข้าวโพด

Servings: 4

500 grams (1 pound) chicken fillets
1 tablespoon fish sauce
pepper
1 teaspoon oil
400 grams (13 ounce) babycorn, fresh or canned
3 spring onions
2 cloves garlic
3 tablespoon oil
2 tablespoon fish sauce
2 tablespoon oyster sauce
1 tablespoon sugar

Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.

Garlic Fried Rice (KHAO PHAT KRATIEM)

INGREDIENTS : Left over rice, at room temperature 1 1/2 cup Vegetable oil 1/4 cup Garlic, chopped 3 tbsp. Egg 1 whole Spring onions, chopped 6 Butter 1 tbsp. Japanese soy sauce 3 tbsp. Salt/pepperTo taste (1 servings) 1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden. 2. Add rice to the frying pan and stirfry rice until hot and well mixed. 3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg. 4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses. Tips This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.