Tan Kitchen - Thai Kitchen

Crispy Fried Wontons (Gieow Grob)

This recipe call Crispy Fried Wontons or Gieow Grob in Thai. A wonton is a type of dumpling commonly found in a number of Chinese cuisines. This fried wonton the filling is typically made of Minced pork or shrimp. In Thailand we serve fried wonton as a an appetizer and snack and you can find it easily in the street in Thailand day and night. This is a great recipe to cook for and with your kids.

Ingredients:

1/2 package wonton skin
1/2 cup vegetable oil
1 tablespoon soy sauce
1/2 cup ground pork or shrimp
1 pinch ground pepper
1 clove garlic
2 sprigs cilantro (Optional)

Preparation:

Make sure you don't over stuff the wonton.
The skin will get burned before the pork is cooked.

For filling:

Mince garlic and cilantro.
Mix all ingredients together, except for the wonton skin and vegetable oil.

To make the wonton:

put half a teaspoon of the filling in the middle of the skin.
Pick up one corner and fold it to the diagonal corner.
Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger.
Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat.
To test when the oil is hot enough, stick a wooden chopstick in the oil.
When the oil is ready the bubbles will come up from the chopstick.
Fry the wonton until golden brown.
Watch the heat carefully.
Keep turning them to cook them all the way through.
You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make around 25-30 wontons.
Serve hot with the sweet and sour sauce or plum sauce.

Noodles In Gravy Seafood (Rad Nah Tha-la)

There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where gailan can not be easily obtained, broccoli is often used as a substitute.

Ingredients:

½ cup wide rice noodle
300 grams shrimp and squid, sliced thinly
2 heads of broccoli, cut into well pieces
2-3 baby corn slice into well pieces
4 cloves garlic, chopped
¾ cup chicken stock (or water)
2 tablespoons corn starch
3 tablespoons sweet black soy sauce
1 tablespoon preserved black beans, lightly rinsed
½ tablespoon sugar
2 tablespoons fish sauce
1 teaspoon white pepper

Preparations:

If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.
Heat oil in a wok over medium heat, add noodle and stir it.
Then, pour in thick sweet black soy sauce.
Stir thoroughly to coat noodles, remove and set aside on serving plates.
Heat oil in a wok, add garlic and stir until aromatic.
Then add pork and keep stirring until nearly cooked, add broccoli.
Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.
Add slice squid and shrimp, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well.
Wait until the soup is boiling, then slowly add corn starch solution.
Stir until thicken. Add sugar and fish sauce according to your desired taste.
Pour the thicken soup over prepared noodles and serve immediately.

Pickled Mustard Green soup and spare ribs (Tom Jued Pak Gad Dong Ka Dook Mou)

As I already told you from stir-fried Pickled Mustard Green with eggs recipe. This Pickled Mustard Greens are made from Bok Choy or Chinese cabbage when it is fresh. The Pickled Mustard Green or Pak Gad Dong are a traditional Chinese favorite. They’re the sour chopped veggies you get in the Chinese food style. And here in Thailand this is another one of those simple dishes Thais local for a long time. And after our cooking you will cannot find salt taste, but may a little sour from the original taste. Enjoy ka! ;D

Ingredients:

500 g pork ribs cut into bite size
3 cloves garlic
1 tsp. ground pepper
2 tbsp. soy sauce
2 tbsp. fish sauce
1 head pickled mustard green
5 cups water
2 pork broth cube

Preparation:

Cut pork ribs into bite side and clean well.
Cut pickled mustard green into bite size.
Wash and rinse and squeeze as much water or 2-3 times from the pickled mustard greens for remove some of the salt and sour content.
Crush ground pepper and garlic together lightly.
Mix pork ribs with crushed garlic and ground pepper and soy sauce.
Then leave it in the refrigerator for 20 minutes.
Take the pork ribs out from refrigerator.
Boil 5 cups of water. Add broth cube, salt, fish sauce and pork ribs and let's cook for 10-15 minutes.
Add pickled mustard green and simmer for 30-40 minutes until the spare ribs and pickled mustard green are tender. Remove from heat.
Transfer to the serving plate.
Serve immediately with hot steamed rice.

Tamarind Chili Dip (Nam prik ma kham sod)

Many Thai families often have nam prik of some sort served with fresh vegetables. This version has tamarind as a main ingredient. And we always have fresh vegetable or boiled vegetable as a side. Taste of this nam prik should be spicy and sour by fresh tamarind. Hou…mouth watering ding..ding….I love it!

Ingredients:

½ cup young fresh tamarind
½ cup Ground Pork
1 tbsp dried shrimps
1 tbsp shrimp paste
3-5 cloves garlic
3-10 chili (depending on spicy you like)
1 tbsp Fish sauce
1 tbsp white sugar
1-2 tbsp Vegetable oil

Preparations:

Wash the tamarind in clean water, remove and drain.
Add garlic, chilies, dried shrimps, shrimp paste, and clean tamarind and finely pound.
Heat oil in wok over medium heat.
Add tamarind paste and ground pork into the wok, finely stir until ground pork well done.
Add sugar, fish sauce and taste, then turn down the heat.
Transfer to a serving dish.
Serve immediately with fresh vegetable or boiled vegetable.

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Stir-fried Pickled Mustard Green with eggs (Pak Gad dong Pat Khai)

Today we are cooking a stir-fried Pickled Mustard Green with eggs. In Thai call “Pak Gad dong Pat Khai” This Pickled Mustard Green or Bok Choi or Chinese cabbage when it is fresh. It is another one of those simple dishes that doesn't take long to prepare or cook. Easy and simple!

Ingredients:

1 can (140 g.) Pickled mustard green
2 eggs
1 tsp ground pepper
1 Tbsp oyster sauce
2 tsp sugar
1 tbsp light soy sauce
2 Tbsp vegetable oil for stir-frying

Preparation:

Heat some oil in the wok and then add the sliced pickled mustard green.
Cook until it becomes tender. Season with light soy sauce, oyster sauce, ground pepper and sugar .
Finish by breaking the eggs into the wok.
Give it a good stir until the egg is cooked through.
Serve immediately with hot steamed rice.