Thai Mee Krob W Stir Fried Pork And Chicken Food

MEE KROB (THAI CRISP FRIED NOODLES)

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.

THAI MEE KROB W/ STIR-FRIED PORK AND CHICKEN

Steps:

• Bring a few inches of oil in a pot or wok to 350f or until a piece of noodle fluffs up immediately. Cut the noodles into short, manageable lengths with kitchen shears. Cook a small bundle of noodles at a time - they take only a matter of seconds to puff up, so if you cook them a few at a time, they won't overcook.
• As each bundle is cooked, remove and drain on paper towels. You may choose to keep them warm in the oven at its lowest temperature, but I don't bother.
• Heat 1 tablespoon of the oil in a second wok or large skillet. Add the shallots and stir-fry for 2-3 minutes.
• In the meantime, boil a pot of water for the fresh noodles.
• Add the garlic, jalapeno (from the first set of ingredients above), bean sprouts, chicken and pork and toss for another 3 minutes or until the ground meat is cooked through.
• Toss the fresh noodles into the water for 10 seconds. That's right, SECONDS. Remove, drain and rinse quickly in a colander with cool water.
• Reduce the heat of the skillet mixture and season with sugar, fish sauce and vinegar and mix well. Turn off the heat and add the lime juice and soy sauce, if using. Add the drained fresh noodles and mix gently.
• Put 2/3 of the crispy noodles onto a large heated serving dish. Add the cooked mixture, then the chopped jalapeno, cilantro and scallions and top with the remainder of the crispy noodles and serve. Alternately you can portion the ingredients out onto 4 dishes. Let diners scatter more cilantro, scallions, or finely diced jalapenos onto their serving as they wish.

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

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.

STIR-FRIED PORK SOUP

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.

SAUCY STIR-FRIED PORK

Steps:

• Cook rice as directed on package.
• Meanwhile, heat dressing in large skillet on medium high heat. Add meat, cook and stir 2 minutes. Add peppers and peas, cook 3 minutes, stirring frequently. Add onions, cook and stir 1 minute.
• Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently. Serve over the rice.
• Makes 4 servings.

THAI PORK STIR FRY

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.