Fried Egg Noodles with Prawn

Awesome way to use egg noodles. So flavourful and satisfying. Using prawn stock is optional but highly recommended. I honestly eat 2 servings on my own... yeah I know I'm not supposed to.

 
Here is what you will need for 2
 

About 200 grams of egg noodles
About 250 grams of prawns – Peeled and cut into 1cm pieces.
Set the meat aside or in fridge until ready to fry

Bunch of baby spinach or your preferred Asian greens
 
For Prawn stock:
Put the heads and shells in a small saucepan
Add about 1 -1.5 cup of water in saucepan with prawn heads and shells
Bring to a boil and then Simmer over low heat for 10 mins
 
Half a large yellow onion – Sliced
1 stalk chopped spring onions for garnish
8 - 10 cloves of garlic chopped
 
Sauce:
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
Mix all the above in a small bowl
 
Method
Heat oil in wok over high heat
Add onions and fry for about 15 seconds
Add the chopped garlic - Fry for about 1 minute or so
Add the prawn meat, fry for about 1 minute
Add the eggs and scramble
Add the spinach and wilt them a little
Add the noodles and fry
Add the sauce and mix well
Add the prawn stock - you may not need all of it
Fry for another 20 seconds or so and you are ready to serve.

Enjoy!

SPICY MINCE BEEF WITH THAI BASIL STIRFRY. (PAD KAPRAO)

Pad Kaprao - My favourite dish when I was living in Thailand. Chicken and Pork variants are the most common, but I love the minced beef variant the most. It’s a typically very spicy dish, a big part about what I love about this dish. The deep fried egg just makes it even more enjoyable. 

It actually made using Holy Basil (Kaprao) but couldn’t get my hands on any so I used Thai basil instead. 

I just bought a couple of very young Holy Basil plants. I will upload a version using holy basil when I get a good harvest of leaves of the plants. (Fingers crossed)

300 grams of beef mince
150 grams long beans

To make the sauce:

• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light/regular soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tbsp water

Mix all the above in a bowl

1. Separate the leaves of 1 bunch Thai basil
2. Cut 150 grams of beans into 1 cm pieces
3. Dice half an onion
4. Slice 1 large chilli
5. Slice 8 bird's eye chillies (Reduce or increase to your preference)
6. Chop 6 garlic cloves
7. 300 grams of beef mince
8. Season with salt and pepper

Method:

Fry an egg, Thai street style (It just means use more oil and high heat, almost deep frying)

1. Oil in hot wok with high heat
2. Fry chillies and garlic until garlic is golden brown and aromatic
3. Add beef mince into the wok - break the mince up
4. Add the beans and onion into the wok
5. Add sauce and mix well
6. Turn off heat and mix in basil leaves

Ladle onto steamed rice – making sure to get some of the sauce.

I hope that you enjoy this dish as much as I did!

This is a simple chicken stir-fry and I don't feel like using a wok. Your basic East Asian ingredients and sauces. A dish that anyone can put together.

Ingredients that you'll need:

500gm chicken thighs - - cut to 2 cm pieces

1 red capsicum - cut to 2 cm pieces

1/2 yellow onion - cut to 2 cm pieces

2 bird's eye chillies - sliced

4 garlic cloves - chopped

1 knob of ginger - sliced

1 stalk curry leaves

(There was broccoli stem in the video, I just happened to have some around)

Chicken marinade 1 tbsp soy sauce 1 tbsp Shaoxing wine 1 tbsp corn starch 1 tbsp sesame oil 1/2 teaspoon white pepper powder (or to taste) Sauces added into stirfry 2 tbsp soy sauce 2-3 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp Shaoxing wine Optional suggestions Add 1 -2 tablespoons of dark soy sauce for some colour and sweetness

Method:

• Mix the cut chicken with all the marinade ingredients.
• leave in the fridge for at least an hour, up to overnight.
• When ready to start frying, take chicken out of the fridge.
• In a large frying pan or wok, heat some oil over medium high heat.
• When oil is hot, add chicken pieces into the pan.
• Cook for about 15 mins until almost cooked through and there is some browning on the chicken.
• Remove from the pan and set aside.
• Wipe the pan down
• In the same pan, add some oil and heat pan - Medium high heat.
• Fry garlic and curry leaves till fragrant - about 2-4 minutes
• Fry rest of the vegetables till lightly browned
• Chicken back in the pan and cook through
• At the end, add all the stir fry sauces.
• Mix well for another 1-2 minutes.
• Serve with steamed rice.

Enjoy!

Pad See Ew - My first video post

Pad See Ew - Flat rice noodle stir fried with gai lan, bean sprouts, egg, garlic, soy sauce, fish sauce, kecap manis, oyster sauce. Used rendered pork fat as the cooking fat, Used a seared a scotch fillet as the main protein. Still fairly new at the whole video while cooking thingy. Love the flavour of this quintessential Thai street dish. Much like Char Kway Teow in SG.

Video here - https://youtu.be/oPD8RXSIAYk

What you will need to serve 2

2 tbs extra pork lard or vegetable oil

6 cloves garlic - chopped

200-300 grams beef sirloin that I pan seared till medium rare beforehand

3 eggs - beaten

200-300 grams flat rice noodles (Kway Teow or Cheong Fun)

2 tbsp soy sauce

1 bunch gai lan cut into 5cm lengths

50 grams bean sprouts (optional)

2 tbsp kecap manis

2 tbsp oyster sauce

2 tbsp crispy shallots

 

1.     In a work or large skillet, heat the lard (or oil) on medium heat.

2.     Once oil or lard is hot, add the garlic. Fry till fragrant (a hint of sulphur).

3.     Turn up heat to high.

4.     Add the eggs and scramble. 

5.     Once the eggs are almost cooked through add the noodles and stir fry. 

6.     Mix well and then add the soy sauce, beef and bean sprouts.

7.     Add the kecap manis and oyster sauce.

8.     Stir Fry and then add the gai lan and fry till the sauce caramelizes a little. 

9.     Turn off the heat and serve immediately. 

10. Garnish with fried shallots and chillies if desired. 

 

Enjoy!

Thai Basil Chicken Stirfry

This is a refinement of an earlier post - Thai Minced Beef Stirfry with Basil. But I used chicken this time.

Hoping for more Thai authenticity. So there is no sesame oil. I did use dark soya sauce for some sweetness and colour. Relied mainly on fish sauce for salinity.

I find this recipe works better, at least I enjoyed it alot more that the minced beef one.
I that find adding the basil leaves at the end preserves more the fresh basil hit.

Serves 2 to 4
Ingredients
500g-600g Chicken Thighs, diced to roughly 1cm cubes. (Up to you if you want the skin on)
1 yellow onion - sliced
8 garlic cloves - roughly chopped or minced
Handful of Thai basil - leaves only (use continental basil if you cannot find Thai ones.)
3-4 Kaffir Lime leaves - you can use them whole or thinly sliced.
3-6 bird's eye chillies (Or however much you want.) - sliced
1 Large Red chilli - sliced
3 tablespoons fish sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
Ground white pepper
1 Tablespoon of corn flour/corn starch
1 egg per person - cooked sunny side up

Method
1. Season the meat in a large bowl with 1 tablespoon of fish sauce, pepper and corn flour. Mix well. Leave for at least 30 mins. Using corn flour or corn starch is a technique that helps the meat stay tender and also helps with flavour retention of the meat you are marinating.

2. In a small bowl, mix the rest of the fish sauce, sugar, soy sauce mix well.

3. In a large wok or frying pan, heat about 2 tablespoons of cooking oil over medium high heat. When oil is heated (Its starts to shimmer and moves around the pan more easily). Add the chicken and fry until the chicken starts to brown a little on the outside on all sides (About 8-10 mins). Turn off the heat. Remove the chicken and set aside.

Note: If you left the skin on the chicken, its a good idea to ensure the skin is rendered for additional flavour. Un-rendered poultry skin can be a put off, at least to me.

4. There should be some oil left from frying the chicken. (If you left the skin on, there will probably more oil left in the pan than you need. You can mop some of it with a paper towel if you have to.) Turn the heat back up to medium. When oil is heated throw in the onions, garlic, chillies and lime leaves. Fry for about 4-6 minutes, sweating the onions and garlic a little, till they just start to brown and then Add all of the sauce mix. Mix well.

5. Add the chicken back in next. Stir fry for another about 5-8 minutes then add all the basil leaves and turn off the heat. Mix well, until the basil leaves are wilted.

6. Serve with steamed rice and a fried egg.

Note: For added authenticity, the Thai street style fried egg is not the same as your "non-stick pan" sunny side up. The That street one actually use quite a bit of cooking oil. Almost shallow frying the egg till you get crispy edges and the yolk remaining runny.

Enjoy!