Thai Grilled Fish Wrap in Leaves- Miang Pla Pao

Miang Pla Pao

Northern Thai Noodles Soup

Craving for something super spicy, sour, salty and hot soup which can melt and sweat you in this chilly winter? What I can think of is the superhot Khanom Jin Nam Ngiao – Northern Thai noodles soup dish. Seriously it tastes great and I once cooked it and could not stop eating it, mainly from breakfast till dinner. The broth dish is authentically made of simmer pork ribs, pork mince in mixtures of spices paste, tomatoes, chunk chicken blood (I left it out because it is hard to find in here), with very special dried flower called ‘kapok’. It may be new for you but if you have a chance, have a go, it may surprise you. 

Thai Cooking Class in Melbourne

Thai Cooking Class.
More information visit www.jeanasiancooking.com.au

Phat See Ew

Phat See Ew

My daughter asked me if I can cook soy sauce noodles for her because we haven’t had it for a while. For us, that is a soy sauce noodle dish – Phat See Ew. It is really stir fry noodles with soy sauce as the name tells in Thai. Actually, the name of ‘See Ew’ is soy sauce in Teow Chew which is a dialect from Guangdong province in China. It is one of the popular street stir-fried noodles after Pad Thai in Thailand. It is also a kind of sister or brother of Char Kway Teow.

Phat See Ew is traditionally cooked with sliced pork. However, my daughter is not a big fan of pork, so I mostly use beef or chicken, nothing wrong with that.

Phat See Ew has its unique flavour of slightly sweet which comes from Thai sweet dark soy sauce. I have two versions of Phat See Ew – with Thai dark sweet soy sauce and with normal dark soy sauce. Both work beautifully. Below is with normal dark soy sauce because sometimes it is hard to find the Thai sweet dark soy sauce.

It normally takes me less than 15 minutes to prepare and cook. The recipe looks slightly long, compared to other recipes, but after making soy mixture everything becomes very easy. The most important technique to remember is you need very high heat and do it one plate at a time.

I hope you will like it too!

Phat See Ew Recipe: 

Marinate the meat:

100 g (3½ oz) pork/beef/chicken

½ teaspoon fish sauce

½ teaspoon dark soy sauce

Soy mixture (mix in a bowl):

½ tablespoon fish sauce

1 tablespoon soy sauce

1 teaspoon dark soy sauce*

½ teaspoon palm sugar

1 ½ tablespoons vegetable oil, divided

1 clove garlic, chopped

1 egg

250 g (9 oz) fresh flat rice noodles

70 g (2½ oz) Chinese broccoli (phak khana), trim the end and cut into 5cm (2 inch) lengths

¼ teaspoon ground white pepper

To serve (optional): pickled chillies or chilli flakes

Marinate the pork with fish sauce and dark soy sauce in a small bowl.

Heat ½ tablespoon of oil in a wok/fry-pan and fry garlic about 15 seconds or until lightly brown. Add the pork and stir-fry for about 1 minute. Take it out and put it in a small bowl.

Clean the wok and heat 1 tablespoon of oil in high heat, crack in the egg into the wok and slightly scramble for about 15 seconds and push it to a side.  Add the noodles and soy mixture and toss well until the noodles are heated, about 45 seconds. Mix the noodles and egg together for another minute (stop stirring the noodles for about 15 seconds if necessary to get the noodles slightly burned) or until soy mixture is absorbed.

Add Chinese broccoli and cooked pork and stir-fry for 1 to 1½ minutes. Add white ground pepper and keep stirring the noodles until mixed well and cooked through.

Serve with pickled chillies or chilli flakes.  

*(I used thick caramel dark soy sauce, if your dark soy sauce is not thick/dark enough, you can add more)

Preparation: < 10 minutes                                                

Cooking time: < 7 minutes

Serve 1

Crispy Fried Egg Salad

Hi, fried eggs again this week! Why? Well, continue to discover this simple and easy ingredient what can do beyond its nature. I am going to use fried eggs to make delicious Thai-styled salad. My both kids love this dish, especially the spicy and sour flavour.

Meanwhile frying the eggs, I run to the backyard to pick a few sprig of Chinese celery and coriander leaves and start making sauce and salad. It takes less than 10 minutes to make the salad. I hope you will enjoy it.

Crispy Fried Egg Salad (Yam Khai Dao)

2 large eggs, carefully cracked into a small bowl

1/3 cup vegetable oil

½ medium onion or 1 big shallot, sliced

2 sprig Chinese celery, coarsely chopped

2 sprig coriander leaves, coarsely chopped

Dressing:

1 bird’s eye chilli or small chilli

1 small clove garlic

1 ½ teaspoons palm sugar

1 tablespoon lime juice

1 tablespoon fish sauce

Heat the oil in a small fry pan or wok until very hot. Add the eggs to the fry pan and fry for about 1½ minutes (the egg white bubbles) or until the bottom of the eggs turns brown and crispy over medium heat. Carefully flip the eggs with spatula and keep frying for about 1 minute or golden brown. Remove the eggs and drain on a paper towel. Cut the eggs into bite seize or about 16 pieces in total. 

Pound the chilli, garlic and palm sugar with pestle in a small mortar. Add lime juice and fish sauce and mix well. Transfer the sauce into a large mixing bowl and add all the salad and eggs and toss well. Serve on a plate.

Note: If you don’t have mortar, simply chop the chilli and garlic into mince. 

Thai Cooking- Thai Spring Rolls

Simple and delicious Thai spring rolls.

Thai Cooking Class in Melbourne

Paneang Beef Curry

Booking: Please email: jeanasiancooking@gmail.com

Asian Cooking Class- Melbourne

Travelling Photo: Floating home on Mekong River

Thai Cooking Class, Melbourne

Wet market-Travel Photo

Thai Cooking Class, Melbourne

Thai Steam Fish Curry (Hok Mok Pla)

Thai Cooking Class, Melbourne

Thai Green Seafood Curry

Thai Cooking Class, Melbourne

Pad Thai

Thai Green Curry Fried Rice- Thai Cooking Class

Green curry paste is not just use for curry but also can be used to cook mouth-watering green curry fried rice.  

Green Curry Fried Rice

2 tablespoons vegetable oil

1 ½ - 2 tablespoons green curry paste

100 g chicken breast/pork/prawns, diced

2 kaffir lime leaves, thinly sliced

2 cups cooked rice (cold rice)

1 teaspoon palm sugar

1 ½ tablespoons fish sauce

½ cup green peas or Thai baby eggplants 

A handful of sweet basil leaves (optional)

Heat the oil in a fry-pan or wok over medium-high. Add the green curry paste, stir fry until fragrant. Add meat or prawns and stir fry for 1-2 minutes or nearly cook. 

Pour in kaffir lime leaves, rice, palm sugar, fish sauce and green peas, stir fry for 2-3 minutes or until the rice is heated through.  Add sweet basil leaves and quickly mix through and serve hot.

Note: I used my own made fresh green curry paste

Classic Thai Cooking Class, Melbourne

Pumpkin in Coconut Milk

Pumpkins are plentiful and relatively cheap. There are many Asian pumpkin recipes that you can find and I’m going to share with you a simple desert recipe – Asian pumpkin in coconut milk. You can serve it hot or cold depending on the weather or the way you like.

Ingredients

500 g pumpkin, peeled and cut into pieces (1.5 cm- 2 cm)
2 cups water
2 cups coconut milk
80 g palm sugar or to taste
¼ teaspoon salt

Bring pumpkin, water, coconut and palm sugar to the boil. When it starts boiling, turn to medium and continue to boil for 8 minutes or until the pumpkin is soft and add the salt. Serve hot in winter or cold with ice cubes in summer.

Serve 4

Note: I like to use jap pumpkin in this recipe because it is easy to cook. You can use sugar instead of palm sugar if you don’t have it.

More details of Classic Thai Cooking Class visit www.jeanasiancooking.com.au

Thai Cooking Class, Melbourne

Make your own fresh curry paste

Thai Cooking Class, Melbourne (Christmas Gift Voucher)

Crispy Fish

Thai Cooking Class-Melbourne (Christmas Gift Voucher)

Thai Cooking Class, Melbourne

Papaya Salad- Thai Cooking Class Melbourne

Learn how to make papaya salad in traditional way in our coming Thai cooking class.