Shrimp Fried Rice ข้าวผัดกุ้ง - Episode 19

Shrimp fried rice is just steamed rice that has been fried in a wok with other ingredients added. Traditional fried rice usually uses leftover rice, vegetables, meat, and an egg. It was originally a way of using up the left overs. The type of fried rice you make is really just up to whatever makes you happy. There are countless variations of fried rice. My shrimp fried rice recipe is more on the traditional side, but I do get non-traditional with my fried rice sometimes. This recipe is quick and easy, so skip the take out and make your own fried rice for dinner tonight. Make a little extra for lunch tomorrow :-)

There are three parts to this recipe, the shrimp fried rice, the side vegetables, and the condiment sauce. All of the ingredients for this shrimp fried rice recipe can be found at your local grocery store. Although you may have to look in the Asian isle of your grocery store to find the fish sauce.

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We will start with the condiment sauce. Thinly slice shallots, garlic, and chilies. Add them to a small sauce bowl and fill with fish sauce, and squeeze in about half of a small lime. Set this aside for now, we will eat it with our finished meal. This simple sauce will add saltiness and flavor to your shrimp fried rice.

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Next we will get started on the shrimp fried rice. Add your cooking oil to a pan and let it get hot. Once hot, add your diced garlic. Allow the garlic to cook until it starts to turn a light golden brown. Do not burn your garlic, it will taste bad.

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Once your garlic is ready, add your shrimp and mix them together. Allow your shrimp to cook about half way before proceeding to the next step. Fully cooking your shrimp at this step will result in overcooked shrimp at the end.

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When your shrimp is about half way cooked, add two eggs and stir together well. Again, only cook your eggs about half way before going on to the next step. Don't fully cook your eggs in this step.

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Once your eggs are about half way cooked, add your carrots and corn. Stir everything together well and allow it to cook until your shrimp and eggs are fully done. It won't take long.

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Once every thing has full cooked together, add your white rice. Do not add "dry" rice. I recommend using "day old" white rice. Rice loses a little of its moisture when sitting in the refrigerator overnight. This makes the perfect fried rice. Add your soy sauce or soy based cooking sauce, and a pinch of salt and black pepper to taste. Mix everything together will.

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Next add your sweet peas and your spring onions and continue mixing everything together until your are ready to serve.

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Making the side vegetables is easy. Simply peel a cucumber, then slice it. Next slice a tomato. Fresh vegetables cleanse the palate and I like to have a couple every few bites. Use a palate cleanser when eating dishes with diverse flavors.

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To give your rice a rounded shape, add it to a small bowl first. Then transfer it to your plate. Add your vegetables to the side of your plate and serve with your condiment sauce. 

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Cooking Notes: Shrimp fried rice is a great main dish or side dish as part of a larger meal. Either way, there are a couple of things that are easily substituted. For example, if you don't like shrimp just replace it with chicken, pork, or tofu. If you want to get really creative, try adding a pinch of curry powder to your fried rice during cooking.

Soy Milk นมถั่วเหลือง - Episode 18

Soy Milk is a staple in most Asian countries. Soy milk is a plant based milk that is high in protein, low in fat, absolutely no cholesterol, and can be easily made at home. It is thought that soy beans were first ground into soy milk in China about 2,000 years ago by the Han Dynasty, but did not gain in popularity until the 1800's. A vegan and vegetarian favorite, soy milk is also a great alternative for those with dairy allergies.

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The ingredient list for this recipe is very simple. All you really need is soy beans (preferably non-gmo), filtered water, and any sweetener of your choice (optional). All of these can be found easily at your local grocery store.

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I like to use Non-GMO soy beans for all of my soy bean recipes. They are a bit more expensive, but I don't mind paying a little extra for them.

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Wash your soy beans and be sure to pick out any that look bad. Once washed, soak them in clean water for 8 hours.

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After your soy beans have soaked for 8 hours, blend with a ratio of 1 cup of soy beans to two cups of water until your mixture is creamy and frothy. 

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Next strain your soy milk by pouring it into a milk-bag or cheese cloth. You will want to squeeze all of the milk out, leaving just dry ground soy beans behind. Once you have strained all of your soy milk, you can add a little vanilla extract and start cooking on a low to medium-low heat. Stir constantly and be careful not to burn your soy milk, the whole batch will be ruined. 

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Your soy milk is ready to drink. You can drink it warm or cold, whichever you like best. Don't forget to add a little sweetener to your soy milk.

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Cooking Notes: Soy milk is good for you, easy to make, and it tastes great. That said, you can always make it taste a little better by adding your favorite sweetener. I like to add brown sugar into my soy milk, and my husband likes honey in his.

Bamboo Shoot with Chicken Stir Fry ไก่ผัดหน่อไม้ - Episode 17

Bamboo shoot and chicken stir fry is one of my "go-to" meals. Since it is really quick and easy to make, and since it tastes delicious, I make it when I don't have a lot of time but still need something that will make my stomach happy. Anyone following my recipes, videos, or blog knows that I generally like spicy food, so of course I add both dry and fresh hot peppers in my bamboo shoot recipe. My bamboo shoot recipe is sure to make you smile, and since you can go from prep to table in way under 30-minutes it is a great choice when time is not being friendly to you. Please watch the video, check out the pictures, and make this dish. If you, please take pictures of your dish and share them with me.

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The ingredient list for this recipe is pretty easily found at most major grocery stores. The soy sauce, fish sauce, and oyster sauce can be found in the Asian isle of your local grocery store. If you can find fresh bamboo shoots then you should use them, but since they are hard to find, I am using canned bamboo shoots in this recipe.

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The first step is prep-work. Use a course mortar and pestle to crush the dry peppers and garlic until they are smashed together like the picture below.

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Next cut your fresh peppers into long strips, about the same size as the bamboo shoots. Remove the seeds, but you can leave a little if you like a bit more heat. 

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Add cooking oil to your pan and when hot, add your chili and garlic mixture. Allow it to cook briefly, until the garlic starts to turn translucent. Don't burn your garlic or else it will taste bad.

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When ready, add your chicken and stir for a few seconds. Then let your chicken cook on one side, for a short time, and then turn your chicken to cook evenly on the other side. 

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When your chicken is about 90% cooked, add your bamboo shoots and stir more. Your bamboo shoots will start to soften fairly quickly, when they do go to the next step. 

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When your bamboo shoots have softened up, add an egg to your wok. Continue to stir until everything is cooked.

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Once your egg is done, add your fresh peppers and stir again.

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Now you are ready to add the soy sauce, fish sauce, oyster sauce, and sugar. Mix everything together well. 

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the last step is to add your basil. Basil cooks very fast, so turn off your stove when you add your basil and let the existing heat do the work. 

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I like to plate this dish with jasmine rice, but you can plate with brown rice if you want it to be a little healthier. Or you could even mix your rice, half and half. 

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Cooking Notes: As always, there are certain this with just about any dish that can be easily substituted without drastically changing the dish itself. For this bamboo shoot and chicken stir fry recipe, you could substitute chicken for pork. If you don't like spicy food, then just cut back on the peppers, or leave them out altogether. 

Green Curry with Chicken แกงเขียวหวานไก่ - Episode 16

Green Curry Chicken is one of my favorite curries. If you like curry and you like chicken, then you too will love Green Curry Chicken. It is not known when curry was first introduced to Thailand, but the first mention of the use of curries in Thai cuisine can be found in a Thai dictionary dating back to 1873. Thai curries differ from Indian curries is flavor, scent, and strength. In Thailand, there are mainly three different types of curries for you to choose from, red, yellow, and green. There are two other less common types of curries found in Thailand, they are, jungle curry, and "matsaman" curry a word derived from "mosalman", and ancient word for "muslim". Green Chicken Curry can be served with either noodles or rice, whichever you prefer. I like to eat my green curry chicken with noodles, but my my husband likes to eat his with rice. 

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Some of the ingredients for this dish might be a little difficult to find at your local grocery store. The coconut milk, bamboo shoots, kaffir lime leafs, Thai eggplant, and green curry paste can be easily found at most Asian grocery stores. 

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First add your cooking oil to your pot. Once the oil is hot, add your green curry paste. Continuously stir your green curry paste until you notice the oil and paste start to separate. 

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Once your curry is ready, add three or four spoon fulls of your coconut milk. Continue to stir until your green curry and coconut milk are mixed together. Keep your coconut milk handy, you will use it again shortly.

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Add your chicken and mix it with your curry. Let is cook until your chicken is about 90% done.

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Once your chicken is 90% done, add the rest of your coconut milk. Stir well and let it simmer for 3-5 minutes. 

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After your pot has finished simmering, add your bamboo shoots, chicken broth, Thai eggplants (cut in half), bell peppers, kaffir lime leaves, and fish sauce. Mix well, and let cook for another few minutes. 

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When ready, turn off your stove and add your basil, and serve your green curry chicken with rice or noodles. 

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Cooking Notes: Green curry with chicken is already a pretty tasty and healthy meal, but of course there are possible substitutions. If you can't find Thai eggplant you might try using cauliflower. You can turn this dish into a vegetarian/vegan meal by replacing chicken with tofu and leaving out the fish sauce. 

Thai Fried Hard Boiled Eggs with Tamarind Sauce (Son-in-law Eggs) ไข่ลูกเขย - Episode 15

Son-in-Law Eggs are a very popular in Thailand, and can be found at most places where street food vendors gather together. All of the traditional Thai flavors, sweet, sour, salty, are all found in this marvelous dish. Son-in-Law Eggs are not only delicious, but they come with an interesting story. The story goes, a mother-in-law will cook these eggs for her son-in-law if she suspects that he is being unkind to her daughter. It is a gentle reminder that an entirely different set of "eggs" can be cooked if he doesn't change his ways. But all humor aside, Son-in-Law Eggs are both simple and complex at the same time. Fried garlic and shallots, with tamarind sauce, sweet peppers, hot peppers, and cilantro all seemingly go together better than anyone could possibly imagine. This classic Thai dish is quick and easy to make.

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The ingredient list for this dish is pretty straight forward and most items are easily found at your local grocery store. The three ingredients that might take a little extra time to find is the palm sugar, fish sauce, and tamarind sauce. The tamarind sauce can be bought pre-made and typically found in the section of your grocery store that has Asian foods. If you can't find it there, then a Mexican food version of tamarind sauce can be found fairly easy. I like to make my own with fresh tamarinds and a little boiled water. 

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The first step in making Son-in-Law Eggs is to hard boil your eggs. Once they are hard boiled, wait for them to cool, and then peel them. 

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Add some cooking oil to your pan and fry your hard-boiled eggs. You will want to constantly roll your eggs in the hot oil, as they will brown quickly. Once they are browned all the way around, remove them from the hot oil and set them aside for now. Be careful not to burn them. 

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Put a few hot chilies in your hot oil and allow them to fry. Again, they will fry quickly, so keep an eye on them. Once they turn dark in color, remove them from the hot oil and set them aside for now. 

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Using the same hot oil, fry your garlic and shallots. Again, these won't take long, so keep a close eye on them. You will want to remove them once they start getting crispy. Set them aside to be used later. Be careful not to burn them. You won't need the hot oil for anything else, you can remove the oil from your cooking pan now.

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After your oil has been removed, add a little water to your cooking pan. Add your palm sugar to the cooking pan. Your palm sugar will start to dissolve fairly quickly, stir constantly to keep from burning. Once the palm sugar has dissolved, pour in your tamarind sauce, and fish sauce. Bring everything to a slow simmer and allow everything to thicken up just a little. Remember, it will thicken up further once cooled. 

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Once your sauce is completed, you can start cutting your eggs and plating your dish. Cut your eggs in half, length-wise.

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Once you have plated your eggs, spoon your tamarind sauce over the top of them.

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Top the dish with your crispy garlic and shallots, chili peppers, sweet, peppers, and cilantro. 

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Cooking Notes: This classic dish won't easily accommodate substitutions, but there are a few small things that can be done to make it your own. For example, try adding spring onions, or finely chopped lemongrass.