Thai Mee Krob W Stir Fried Pork And Chicken Recipes

Steps:

• Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
• Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Steps:

• 1. First melt the tamarind paste in the water. Let sit for 20 minutes. Strain through a fine mesh strainer pushing the tamarind through and discard the solids. Remove the 4 tbsp of Tamarind liquid and set aside.
• 2. Break the vermicelli into pieces. Heat the peanut oil to 350 degrees. Have a wire strainer or spoon ready. Have a paper plate lined with paper towels ready.
• 3. Fry the vermicelli in small batches. It will puff up and fry fast. Drop it in when it puffs up pull it out and onto the paper towels. Repeat until all the noodles are fried. Set aside.
• 4. Combine the ingredients together for the sauce in a saucepan on the stove. Bring to a boil and let reduce and turn syrupy. Set aside.
• 5. In a Wok or skillet add some of the peanut oil. Add the garlic and green onions and cook one minute. Add the chicken and shrimp and cook 2 minutes. Add the sauce and combine all together.
• 6. To plate place the fried noodles on a plate. Top with the chicken mixture and garnish with the bean sprouts, cabbage, cilantro and dark parts of scallions Serve immediately so the vermicelli is crispy

Steps:

• Slice chicken fillets into thin strips.
• Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
• Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
• The mixture will reduce slightly as the chicken cooks.
• Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
• Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
• Toss in the coriander.
• Serve on rice or noodles with a salad.
• I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
• This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
• Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
• 90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.

Steps:

• In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
• Add broth and spinach.
• Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
• Quickly stir in egg. Add pepper.
• Serve immediately.

Steps:

• Soak noodles in hot (not boiling) water for 1 minute, until softened.
• Drain immediately.
• Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
• Line 2 large platters with paper towels.
• Heat oil in wok or sauce-pan over high flame to very hot (200°C or 390°F).
• Throw in small handful of drained noodles & fry first side for 30-40 seconds.
• Turn thin pancake to fry an additional 30-40 seconds.
• Noodles should turn lovely reddish-golden color.
• Remove with slotted spoon and drain on paper-towelled platters.
• Repeat for rest of noodles.
• Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
• Over medium flame, add shallots, garlic, & chilies.
• Stir until shallots are lightly browned.
• Add tofu strips and stir for 1 minute.
• Break all eggs into pan and stir for 1 minute, breaking up yolks.
• Add the soy sauce/ketchup/vinegar, etc. mixture.
• Stir and fry until eggs have completely solidified.
• Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
• Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.

Steps:

• Cut the pork, chicken and sausage into 1" pieces.
• In a large pan heat the oil and fry the meat, with the garlic, tomato puree and chick peas. Stir well and cook for 3 minutes.
• Wash the rice in cold running water , to removes excess starch. Add to the pan.
• Add the water, crumble the stock cube and add to the pan with the turmeric and peas.
• Bring to the boil, cover the pan, reduce heat to minimum cook for 12 minutes.
• Turn off the heat, LEAVE THE PAN covered for ten minutes. make sure that the rice has absorbed all of the water, and is almost dry. Check seasoning and adjust to taste.
• Fluff up the rice with a fork. Put rice into an oven proof dish.
• Beat the eggs, pour over the rice and place into hot oven till eggs have formed a crust on top of the rice.
• Serve.