Daily Archives April 3, 2015

Vietnamese Stir Fry

Vietnamese Stir Fry

From the kitchen of Kevin Taylor

2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch piec...

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Thai Curry Noodle Soup

Thai Curry Noodle Soup (Kaow Soy Kai)

This soup can also be made with large shrimp (Kaow Soy Kung) or pork (Kaow Soy Moo).

3/4 tablespoon red curry paste (or to taste)
1 teaspoon dark Thai curry powder
2 teaspoons yellow Indian curry powder
4 cups coconut milk (unsweetened)
1/2 pound white chicken meat, cut into 1-inch cubes
2 to 3 tablespoons fish sauce
1 to 2 teaspoons granulated sugar
Chicken stock to...

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Tai Iced Tea

Thai Iced Tea

Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:46:36 am

Servings: 6

8 cups water
6 tablespoons Thai tea (found in most Asian supermarkets)
Sweetened condensed milk
Some ice cubes

Bring the water to a boil. Then steep in the tea for roughly five minutes. Then strain the tea, and add in sugar and condensed milk to taste.

After the tea cools, pour into a tall glass ...

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Mu Yang Takrai

Mu Yang Takrai (BBQ Pork with Lemon Grass ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:54 pm

As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbecue recipe.

This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a d...

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chicken and ginger in caramel sauce

Chicken and Ginger in Caramel Sauce (G? Kho – Vietnamese)

Source: Los Angeles Times – February 6, 2002

The chicken exudes its juices during cooking, which adds extra savoriness to the sauce. The ginger softens and mellows, blending in with the other ingredients while still retaining its jolting quality...

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