Fried Shrimp with Basil Leaves
Ingredients
* 450 grams medium-sized shrimps, cleaned, shelled and deviened
* 5 cloves garlic, finely chopped
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 5-10 chillies, chopped and pounded coarsely
* Dash of ground white pepper
Preparations
1. Heat a wok until the oil is hot, then add garlic and stir until golden and aromatic. Then add shrimp, and continue Stir-frying until shrimp is nearly cooked.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3.Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Serve immediately with hot steamed rice.
Fried Shrimp with Basil Leaves - Cheap Pattaya Hotels
Thai Shrimp Salad - Pattaya Hotels
Thai Shrimp Salad
Kasma's Hot and Sour Shrimp Salad with Roasted Chili Sauce, Lemon Grass and Mint (Plah Gkoong)
Ingredients
- 1/2 lb. medium-size shrimp
- 1 tsp. sea salt dissolved in 1/2 cup water
- 4-6 Thai chilies, cut into thin rounds
- 1 1/2 - 2 tsp. roasted chili paste (nahm prik pow)
- 1-2 Tbs. fish sauce (nahm bplah), to taste
- 1 1/2 - 2 Tbs. lime juice, to taste
- 1-2 tsp. granulated sugar, to taste
- 1 stalk lemon grass
- Fresh shallot, halved lengthwise and sliced thinly crosswise
- 1-2 Tbs. coarsely chopped cilantro, sawleaf coriander or parsley
- 3-4 Tbs. coarsely chopped mint leaves
- 3 cups boiling water
- A couple of mint sprigs for garnish
Preparation
1. Shell, de-vein and butterfly the shrimp. Soak them in the salted water for 5 to 10 minutes to freshen (this will give the shrimp a more luscious succulent texture). Then rinse thoroughly with plenty of water to remove the salt and drain.
2. Mix the Thai chilies with the roasted chilli paste, fish sauce, lime juice and sugar. Taste and adjust to the desired hot, sour, sweet and salty combination. The sauce should be intense in all respects.
3. Trim off and discard the woody bottom tip of the lemon grass and 2 to 3 of the loose, fibrous outer layers. Slice stalk from the bottom end into very thin rounds, to yield roughly 3 Tbs. Place in a mixing bowl with the sliced shallots, coarsely chopped cilantro and mint leaves.
4. Blanch the shrimp in boiling water for 20 seconds, or until they turn pink on the outside but are not completely cooked through. Drain. The shrimp will be further cooked by the lime juice in the sauce.
5. Toss the shrimp while still warm with the herbs and the chili-lime sauce. Stir well to coat the shrimp. Transfer to a serving plate and garnish with mint sprigs.
Tag : Thai Shrimp Salad , Pattaya Hotels
Kow Pad Nam Leab - Pattaya Hotels
Chinese Olive Fried Rice - Kow Pad Nam Leab
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup ground pork
- 2-3 cloves garlic, minced
- 3 cups cooked rice
- 10-15 sprigs cilantro, chopped
- 10 salty Chinese olives, chopped
- 1 wedge lime Optional
- 1 teaspoon fish sauce Optional
- cucumber, sliced Optional
Directions
There are two steps in making fried rice. First cook the rice then stir fried the rice with seasonings. If you have leftover rice that is not too mushy, that works well too. The key to making great fried rice is drier rice and retaining high heat while cooking. So, cook some rice that is drier than normal.
Pit the olives. The pit should just slide off easily. Chop the olives into small pieces.
Prepare your rice by fluffing it. If your rice is cold heat it up in microwave, then fluff it. Super hot rice doesn't work well for fried rice. But somewhat warm is great because cool rice will rob the heat from the wok.
Over medium heat, add oil to a wok. Quickly add chopped garlic and stir. Add ground pork and chopped Chinese olives. At this point, the wok cools off a little. Stir the mixture. If there is a lot of juice coming out from the pork, keep stirring until the juice is gone. This will give the wok a chance to get hotter again. When the pork is cooked, add rice and stir. Gently break up small clumps of rice with the back of your spatula to coat it with the olives. Your rice will turn purplish at this point. Taste and see if the fried rice is not too salty. If it is too salty, add more rice. Conversely you can also add more fish sauce, but I normally find the salty Chinese olives contribute enough salt.
Put the fried rice in a plate. Sprinkle the chopped cilantro on top. Add a wedge of lime and cucumber on the side. Serve with pepper lime fish sauce if you like it hot.
Tag : Kow Pad Nam Leab , Pattaya Hotels
Kuay – teow Rad – na Ta – lay - Thai Food
Kuay – teow Rad – na Ta – lay
(Stir – Fried Noodles with Seafood in Gravy)
Ingredients
- 200 g. wide fresh noodles
- 50 g. fish, cut into bite – size
- 50 g. squids, cut into bite-size
- 5 prawns, peeled and deveined
- 50 g. crabmeat
- 100 g. collard green leaves, cut into pieces
- 100 g. baby corns, cut into pieces
- 100 g. carrots, cut into 2 inches long pieces
- 1 tablespoon chopped garlic
- 2 teaspoons Chinese wine
- 3 cups stock, chicken
- 1 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 4 tablespoons corn starch
- ¼ cup water
- 2 tablespoons vegetable oil for stir-frying
- ground pepper to sprinkle
- vegetable oil for deep-frying the fresh noodles
Preparations
1. Separate the fresh noodles and fry in a little vegetable oil (medium heat) until golden, Set aside.
2. Mix corn starch with water into a thin paste, set aside.
3. Heat oil in a wok and stir-fry the seafood. Followed by kale leaves, baby corns and carrots. Add Chinese wine and stir to mix
4. Add stock and season with oyster sauce, sugar, salt and soy sauce. Bring to the boil, then stir in the corn starch paste to thicken the gravy. Pour the sauce over the noodles, sprinkle pepper over it and serve.
Tag : Cheap Pattaya Hotels
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