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Archive for the ‘Thai Stir-fry Recipe’ Category

What is a Fruit, Eaten as a Vegetable, and Used as a Sponge?

Wait—you are eating luffa? Yes, in Thailand luffa fruit is eaten at a young stage as a vegetable. It is soft, sweet and aromatic after cooking, either in a stir-fry or a soup dish. We eat the whole fruit except for the skin.

When I have a craving for luffa as a vegetable, I only choose the youngest luffa available. As the fruit gets older, the fibrous veins becomes more visible and tough and the flesh gets more airy and dries out to become a sponge. Farmers leave many healthy-looking luffa fruit longer on the trellis in order to harvest seeds and sponges as the annual vine grows old, dies, and dries up. The last harvest for the plant is healthy seeds and luffa sponges for bathing or cleaning pots and pans.

บวบหอม

บวบหอม – Smooth Luffa – Luffa aegistiaca

We enjoy two species of luffa as a vegetable in tropical and subtropical countries. The above luffa is บวบหอม – buap homSponge Luffa or Smooth Luffa. Below is the บวบเหลี่ยม – bump liam –  Ridged Luffa or Angled Luffa.

Growing up in Thailand I felt that what makes a Thai village scene beautiful is walking around and seeing both kinds of luffa growing in and around granny’s home, either on the fences or the chicken penthouse or on a tree. And one doesn’t need a fancy vegetable garden to grow them, just two square feet of fertile ground, routine watering, then a bit of training to get the vine to climb up a twig or fence as it grows. After that it can take care of itself and all you have to do is admire the yellow flowers, harvest the luffa, collect seeds for the next season and enjoy a supply of sponges.

Angled Luffa on the arbor - Angled luffa - Luffa acutangula

บวบเหลี่ยม – Angled Luffa on the trellis – Luffa acutangula

This picture was taken a few years back when I visited my mom and uncle and we walked around my village in a circle. The angled luffa is young, long, and round with ridges. This one is a perfect size for harvesting. It could be from 1 to 1 and 1/2 inches in diameter and 8 to 12 inches long. The yellow flowers were bright against the dark green guard hanging on the chicken coop to provide shade for chickens. I trust that the yield of luffas from this single plant provided many meals, stir-fried, in a country-style soup, or served with Nam Prik – Thai Chili Dip

Step-by-Step: How to Peel and Cut Luffa 

One year when I visited mom I found her in the kitchen just about to prepare stir-fried luffa with egg for lunch. Because I wanted to share the technique and recipe with you and all my blog followers, I asked her if she could do this in slow motion and let me interrupt her so I could take photos of her peeling and cutting luffa the way everyone from our Thai village always did. I want to share with you this treasured culinary moment in my mom’s kitchen.

how to peel angled luffa

How to peel angled luffa

The luffa is actually related to the cucumber family. They are alike in many ways but the luffa is softer. We use a cucumber peeler to peel the ridged skin.

IMG_0171

Angled luffa looks like a soft cucumber

After peeling and rinsing, we do the oblique cutting or roll-cutting.

oblige cut is a cutting style for stir-fried luffa

The oblique cutting style is used for stir-fried luffa

Please click here to see a video and the explanation from Simply Ming about how and why oblique and roll cutting is used in Asian Cuisine.

The reason we love luffa so much is that it is succulent, moist, sweet and tender. Therefore we don’t need many ingredients in this stir-fried dish. We often enhance the flavor with some protein like egg, prawn or pork, then a little fish sauce or soy sauce for salt. The taste has a hint of zucchini and cucumber. It has a delightful silky smooth texture that is soft, but firmer than a marshmallow.

Mom's style stir-fried angled luffa with egg served with steamed jasmine rice

Mom’s style stir-fried angled luffa with egg, served with steamed jasmine rice

Both species of luffa can be cooked in the same way. There is not a big difference between the two, but I prefer angled luffa over smooth luffa as it is more succulent and sweet. This recipe, and the photographs were recorded many years ago in my mom’s kitchen in Phuket. It captured our fine day visiting and savoring real Thai home cooking.

Stir-fried Angle Luffa with Egg

Buab Phad Khai
บวบผัดไข่
Serves: 4

Like any Thai stir-frying dish, cooking on high heat is the key. Shrimp or pork are popular proteins used in stir-fried angled luffa, and almost always with egg, some soy and fish sauces and a pinch of sugar. It can be served as a side dish or a main dish with steamed jasmine rice.

3 tablespoons high heat cooking oil such as canola, peanut or soy bean oil

3 cloves garlic, chopped

2 eggs

3 large or 4 medium-size angled luffa, peeled and oblique-cut, about 1 and 1/2 pounds

1 tablespoon fish sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 cup water or chicken broth

Heat a wok on high heat until it is hot. Pour in cooking oil and stir in garlic. When garlic is golden, stir in eggs and stir a few times. When the egg is cooked, stir in luffa. Stir for 1 minute and add fish and soy sauces and sugar. Add water or chicken broth and let cook for 1 to 2 minutes with the lid on. It should have a soft texture and some sauce like the recipe above. Serve warm.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen
 

Related Links

http://www.kitazawaseed.com/seeds_luffa_angled.html

How to Grow Your Luffa Sponge

http://www.luffa.info/luffagrowing.htm

Roll-Cutting Video

http://www.howtocookmeat.com/techniques/howtorollcut.htm

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Two Sisters Cook

About 26 years ago, my sister, Rudee and I dreamed that one day we would own a restaurant together. As the many different pursuits in our lives evolved, it turned out that my sister pursued the dream on her own, but our passions are still related to Thai food and cooking. She opened a restaurant in front of her house the same year that I founded I Love Thai Cooking in Seattle. My sister has specialized in Aharn Jaan Deowอาหารจานเดียว – a one dish meal also known as Aharn Tam Sungอาหารตามสั่ง– made to order. Like a small restaurant on a tiny lot or street corner, my sister shops early in the morning then preps in time for the lunch crowd. In the afternoon she does some more prepping for either sit down or take home dinners. The menu is posted on the restaurant wall. It has about 20 dishes for you to choose from, from Phad Kraprow Gai (stir-fried chicken with holy basil) to Tom Yum Goong (sweet and sour soup with prawns).

With my mom and my sister at Rudee’s Restaurant

Today I am sharing with you a recipe from my sister’s restaurant: Thai Fried Rice with Chinese Sausage – Kao Phad Kunchiang – – ข้าวผัดกุนเชียง. I want to express my gratitude to my sister for her hard work running her small businesses while caring for her family and our mom. For this recipe, she was kind enough to duplicate it one more time during the restaurant’s non-busy hours so I could make the video and take the photos which I am sharing with you today. Please make an effort to watch them. Prep the ingredients below, then watch the video to boost your confidence by learning tips, techniques and timing for preparing the dish. You can learn more about my sister’s cooking by watching videos on my I Love Thai Cooking YouTube channel. 

Chinese Sausage - กุนเชียง

Chinese Sausage – กุนเชียง

As I look at this picture, I feel as I did when I was young and walking behind my mom on a market trip. I would tug on her shirt to let her know that I would like her to buy some of the Kunchiang – dry Chinese sausage – for dinner. As young kids growing up, my sister and I loved Kunchiang. My sister’s Fried Rice with Chinese Sausage Recipe is very much like my mom’s version. In Seattle I purchase my Chinese sausage and keep them in the fridge where they can be kept for a long time, and I can cook this dish anytime I have leftover rice.

Chinese Sausage in Thai Cuisine

Kun Chiang – กุนเชียง aka Lap cheong in Southern China, is made in Thailand by Thais of Chinese descent. It is simply dry sausage with salt and sugar added that has been smoked and dried. Its flavor is unique, however, and it is hard for me to recommend a substitution. It is made in China and California and available in Asian markets here in Seattle. My favorite sausage is from California. It is lower in fat and has a perfect smoky note, not too intense. Common ingredients in the sausage are pork butt, fat, sugar, salt, corn starch, five spice powder and Chinese white rice wine. My favorite way to prepare these Chinese sausages is in fried rice. I hope you have a chance to try this easy recipe from my sister.

green onion, onion, Chinese sausage, and tomato, กุนเชียง

Green onion, onion, Chinese sausage, and tomato

Even just a few ingredients can produce a delightful taste. I love these brilliant combinations. If you want to add one or two more kinds of vegetables, try Chinese kale and young corn.

Kao Phad Kunchiang - ข้าวผัดกุนเชียง - Thai Frid Rice with Chinese Sausage

Kao Phad Kunchiang – ข้าวผัดกุนเชียง – Thai Fried Rice with Chinese Sausage

A pungent bite of fresh green onion in the middle of the savory Kao Phad Kunchiang can be rewarding to the taste buds. The pungent taste will add a dimension and highlight the taste in every ingredient in the fried rice.

Step-By-Step Pranee’s Thai Cooking Video

MVI_0088

Thai Fried Rice with Chinese Sausage

Kao Phad Kunchiang

ข้าวผัดกุนเชียง

Serves 1

Preparation time: 10 minutes

Cooking time: 5 minutes

2 teaspoons canola oil

1 link Chinese sausage, sliced

1 egg

1/4 cup sliced onion

1 medium tomato, diced

1 cup steamed jasmine rice, room temperature

2 – 3 teaspoons Roza tomato ketchup or tomato paste

2 teaspoons soy sauce

1 green onion, sliced

1 cilantro, to garnish

3 slices cucumber, to garnish

1 whole green onion, to garnish

Heat the wok on low heat and add cooking oil and sliced Chinese sausage. Stir back and forth to fry the sausage and also to render the fat at the same time. Cook the sausage until it is fragrant, about 30 seconds. Discard all but 1 tablespoon of the fat. Add one egg, stir once and spread the egg out on the surface of the wok.

Adjust the burner to high heat. Add onion and tomato and stir back and forth, then add in the jasmine rice, tomato ketchup and soy sauce. Keep stirring until the rice has softened, about 1 minute. Stir in green onion until well combined. Garnish with cilantro on top, and cucumber slices and one whole green onion on the side.

© 2015 Rudee Piboon with Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen
Roza Tomato Ketchup

Roza Tomato Ketchup

Roza Tomato Ketchup is similar to tomato paste in taste and texture. American ketchup my not work well for this recipe. You may use a smaller amount of tomato paste or Sriracha sauce instead.
 
 

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The Holy Herbs

It has been a busy summer for me so far. This has kept me away from writing, but it doesn’t mean I didn’t cook up a delicious dish for my Thai Kitchen blog. I have a lot of photos and notes and testings that have been done but that are waiting for me to write them up. While waiting for those posts from my food experiences in July, I have a delicious, unpretentious and impromptu dish to share with you. From my garden and Thai kitchen to yours!

Oregano Buds

Why oregano? Ten years ago, oregano was widespread via self-sown seeds in my Seattle garden near Thai spirit house. That year, my niece was visiting from Thailand and I used oregano in place of Thai holy basil when I prepared Phad Kraprow Gai (stir-fried minced chicken with Thai holy basil). I didn’t tell her that I’d used oregano and she didn’t notice the difference. Later on, when I told her it was not Thai holy basil, but Greek holy oregano we laughed! Fresh oregano has a peppery and pungent taste that I love and which is similar to Thai holy basil. Try using oregano in place of Thai holy basil when oregano leaves and blossoms are abundant in your garden.

Oregano Blossoms

Yesterday was my day off from traveling on the road and I was hanging around home and working in my garden. My girlfriend and I were immersing ourselves in the sun, surrounded by flowers, herbs and weeds. All of a sudden I realized that most of my oregano plants were blossoming. As it got close to lunch time, I began to think about what I could cook with those blossoms. I decided to make Oregano Blossoms Fried Rice for lunch. I cut the stems down to six inches long so there were some leaves attached to yield more leaves until the end of the summer.

Oregano Blossoms Fried Rice

Does frozen cooked rice work for this dish? This is the first time that I have experimented with previously frozen rice from my fridge. I thawed the rice before using it to loosen up the cooked rice grains and it worked perfectly well for fried rice. Off course my passion is to share what is happening in my Thai Kitchen with you, so here is my recipe for oregano blossoms.

Oregano Blossoms Fried Rice with Tomato and Garlic

Khao Phad Dok Oregano Makrua Thet Kratiem

ข้าวผัดดอกออริกาโนกับมะเขือเทศและกระเทียม

Oregano is not a Thai herb, but it has long been a substitute ingredient for me in the absence of my beloved Thai holy basil. Both belong to the mint, or Lamiaceae, family. The flavor undertones of both herbs are alike, and as a gardener I love herbs that can grow wide and are easy to take care of. Now that I have discovered how great oregano blossoms taste in this recipe, I will enjoy the same dish often this summer! Cheers to the holy herbs!

Serves: 2 to 4

3 tablespoons canola oil
6 cloves garlic, peeled, crushed and chopped
1/2 onion, sliced
1 cayenne pepper, sliced (remove seeds if preferred)
1/2 cup oregano leaves and blossoms, stems removed
1 large tomato, cut into wedges
2 eggs
3 cups cooked rice, cooled or frozen
2 pinches of salt, optional
1 tablespoon soy sauce
1 tablespoon fish sauce
4 lime wedges
8 sting beans or cucumber or any fresh vegetable condiment, optional
 
Heat canola oil in a skillet or wok on high heat. Add garlic and stir until golden, then add onion, cayenne and oregano leaves and blossoms and blossoms. Stir until fragrant, about 30 seconds. Clear the center of the wok and scramble in eggs for two seconds before adding rice. Stir in soy sauce and  fish sauce. Serve with lime wedge, vegetable condiment and spicy fish sauce. (See recipe below).
 
© 2012 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com  
 
Follow Me on Pinterest
 

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Stink Bean: Top Ten Facebook Photo

Can you smell that? Stink bean, called sator in Thai – สะตอ – is also known as Parkia or Petai. It is a flat edible bean that is large, but dense in texture. Whether fresh or cooked, it has a taste and aroma similar to asparagus, but 3 to 5 times more powerful. You may never have heard of it or seen it before. Sator looks a like a large fava bean but is found on a large tree that only grows in southern Thailand, the neighboring countries south of Thailand, and near the equator. At home in Thailand, I have 55 Sator trees in various stages of development. It happens to be a native plant that survives on hilly mountains and thrives side by side with my durian tree. A perfect pair, stinky fruits and stink bean.

The scientific term for sator is Parkia speciosa. One cluster has from 3 to 15 pods and each pod can have 6 to 16 beans. Sator, like asparagus, has an amino acid that is responsible for the noticeable smell. Southerners, like my family and friends, are delighted when the short sator season finally arrives and they prepare and share sator dishes and photos. Below is a picture my niece posted on Facebook on May 30th; many of my friends and other chefs from Thailand did the same. Perhaps the famous smell of this rare edible bean is precious for those who value its deliciousness and take culinary pride in this special bean.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

One of many food photos of a stink bean dish. This is one my niece posted on Facebook. The dish was prepared by my sister Rudee. It is a one dish meal of Stir-fried Spicy Stink Beans with Prawns served over steamed jasmine rice.

The middle of May is the beginning of sator season in southern Thailand. As the bean starts to make its appearance, sator fans get so excited. The most famous stink bean dish of all is Phad Phed Sator Goong – Stir-fried Sator with Prawns.

Sator and durian grow side by side in Phuket

Sator, สะตอ, grows wild in Phuket, a twisted cluster bean that grows on a tall tree, often side by side with durian.

What is Sator, Parkia or Petai?

It is an honor to once again present you with a local dish cooked by a local home cook, my friend Varunee who also teaches southern cooking on my culinary tour. Varunee will present you with Phad Phed Sator Phuket – Stir-fried Spicy Stink Bean with Prawns, Phuket Style. This is the way my mom and her mom and the local people in Phuket would cook it in their kitchens for family and friends. Please feel free to modify the recipe to suit your liking. There is no substitute for sator, however you can enjoy this recipe with any seafood or with other vegetables such as asparagus, fava beans or edamame for a similar texture.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir-fried Spicy Stink Beans with Prawns, Phuket Style

Phad Phed Sator Goong Phuket

ผัดเผ็ดสะตอกุ้งภูเก็ต

Serves: 4

3 tablespoons vegetable oil
3 cloves garlic, peeled and chopped
2 tablespoons Phuket red curry paste, or any brand from Thailand
1 teaspoon shrimp paste, optional (omit it if you use Mae Ploy Brand red curry paste)
8 prawns, shelled and deveined
1/4 cup water
1 tablespoon soy sauce
1 teaspoon palm sugar or brown sugar
1/2 cup Sator or Parkia beans, fresh or frozen
3 Kaffir lime leaves, center vein removed 

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste. Stir well until fragrant, about 1 minute. Stir in prawns and stir for 30 seconds. Pour in water. Stir well until curry paste and oil are well-combined and prawns are cooked well in the sauce. Stir in soy sauce. Stir in palm sugar until well-combined.

Fold the Kaffir lime leaves lengthwise, remove the vein, then add the leaves to the wok. Stir in sator. Stir back and forth until the sator is partially cooked. Be careful not to overcook the prawns or the sator, which doesn’t need to be cooked very long. A shorter time is better for sator to keep its crunchy texture. Remove Kaffir leaves. Serve hot with steamed jasmine rice.

Please see instructions and photos below for cooking step by step.

Varunee shows you how to prepare her Phad Phet Sator Goong Phuket Style

 

My friend Varunee will show you how to prepare a famous Phuket dish Phad Phed Sator Goong, Stir-fried Spicy Stink Beans and Prawns, Phuket Style. Please enjoy her cooking.

Red curry paste and shrimp paste

In Phuket there are two kinds of red curry paste. One is for coconut-based curry and one is for stir-fries without coconut milk or with very little—just about 2 to 4 tablespoons coconut milk to make the sauce or to tone down the spicy level of the dish. Please do not be overly concerned with this level of complication, use Mae Ploy or Thai kitchen brands as you wish. For the best results, I recommend my Phuket Red Curry Paste Recipe.

Cooking oil and curry paste

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in prawns and stir for 30 seconds.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Then pour in water and stir well until curry paste and oil are well-combined, making a good sauce, and the prawns are cooked well.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in soy sauce.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in palm sugar until well-combined.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Fold the Kaffir lime leaves, remove the veins, then add the leaves to the wok.

Stir in Sator – Stink bean

Stir in sator.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

Stir back and forth until the prawns are cooked and sator is partially cooked. Be careful not to overcook the prawns or sator. A shorter time allows sator to keep its crunchy texture.

Credit: Khun Varunee

© 2012 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 

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Home Sweet Home Cooking

I am happy to be home again. I have been away for two weeks, first to New York City to attend the International Association of Culinary Professionals 34th annual conference. The theme this year was The Fashion of Foods. After the conference, I took a train ride down to Washington DC. It was an incredible trip. I learned so much from the many workshops I attended related to foods, cocktails and writing, and had a chance to reconnect with many colleagues in the culinary world. And, most importantly, I had a chance to check out the local food scenes, including five Thai restaurants in the New York area. I plan to share my restaurant reviews and photos with you soon.

Beautiful spring is finally here

As much as I enjoyed eating out and tasting foods while on my trip, I am so ready for home cooking and something healthier. So I have set aside my fine dining experiences in favor of my down-to-earth, easy, and healthy, with a clean and refreshing flavor, steamed rice, fried organic egg, and stir-fried local vegetable. I am happy and content to just eat these for now.

My every week purchase – Swiss chard from the farmers market

I love fresh vegetables from the farmers market. I love to stir-fry them with garlic and fine sea salt.

Please see my Stir-fried Choy Sum Recipe

My first Saturday back home I visited the University District Farmers Market and stocked up with the freshest vegetables and salad greens. I routinely purchase at least three kinds of vegetables at the market. They are so fresh that they keep well in the fridge and often farmers will  give a discount for buying two bunches of vegetables that cost the same price.

I cook my eggs the way many Thai like their eggs cooked – a crispy egg white with the egg yolk just set, as in the photo below. We say it is like “Yang Matoom” – cooked just enough so that the yolk is “sticky” like the sap from the bael fruit tree. I hope you can enjoy this quick, easy and low-fat fried egg recipe! This is a typical fried egg that I have for lunch almost everyday. With a few drop of fish sauce from prik nam pla and warm steamed jasmine rice, I feel so at home now.

Fried egg Thai style

Thai Fried Egg

Kai Dao

ไข่ดาว

My Thai family never worries about the amount of oil used to prepare fried eggs – Kai Dao. We pour just enough oil into the pan to fry the egg, about 3 tablespoons. Some of the oil will be left in the pan after the egg is cooked. But for myself and my health conscious fans, a tradeoff for this recipe is to use a well-seasoned wok or cast iron pan to get a very crispy texture to the egg. I am happy to have just one side crispy instead of both.

This Kai Dao can be served with steamed jasmine rice, or any Thai fried rice dishes, with just a few drops of fish sauce or soy sauce on the egg, and served along with a stir-fried vegetable.

Serves 1

1 tablespoon canola oil
1 egg
 
Heat a well-seasoned wok or cast iron skillet on high heat. Pour in the oil and tilt the pan to cover the whole surface with oil. Then crack one egg and place it in the center. Fry on high heat until the bottom is crispy and golden brown to your liking, about 30 to 40 seconds. Then reduce the heat to medium and cover with a glass lid; cook until the egg white is cooked and the egg yolk is done to your liking, about 30 to 40 seconds. Remove and serve.
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
 
 

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Eat Like a Local

Papa Seafood Restaurant, Laem Sing, Phuket, Thailand

Stir-fried Blue Crab with Black Pepper – ผัดปูม้ากับพริกไทยดำ

It was less than a month ago that I was at Laem Sing, Phuket, soaking up the warm sunshine before leaving for Seattle. Laem Sing is my favorite beach for getting away for a half day—or all day—to just hang out on the beach with nature and good Phuket seafood. Typically one should visit early enough to choose the best location among the sun loungers that are lined up along the beach. The sun lounger will cost 50 to 100 baht ($2 to $3), which is paid to the owner of the restaurant in front of which the sun lounger sets. It also means that you should order food and drink from that restaurant as well. That’s how I came to know Papa Seafood Restaurant, as I make sure to visit Laem Sing each year. This is a private beach but it is open to the public. It is located on the northwest coast of Phuket on Millionaire Road between Kamala and Surin Beaches.

Pay for parking (40 baht) near the road, then walk down the hill to this quiet beach.

Laem Sing Beach

At Papa Seafood Restaurant, the seafood is purchased fresh each day and the menu is full of mouth-watering dishes—from local Thai seafood favorites to a few western dishes for those who prefer western comfort food such as sandwiches. The drink menu has a long list of tropical smoothies and other beverages that can keep you hydrated throughout the day.

As my eye glanced over the menu, I began to wonder about the possibility of taping the cooking at the restaurant to share with my students and Thai foods fans. Never afraid to ask, I found that the cook didn’t mind me taking photographs and video. I hope that you will enjoy the video on Stir-fried Blue Crab with Black Pepper recipe and that it will help you to duplicate this dish at home. If you get a chance to visit Phuket, please check out Laem Sing Beach and stop by Papa Seafood Restaurant. From Laem Sing Beach to your kitchen!

Stir-Fried Blue Crab with Black Pepper Recipe

Phad Phu Ma Kub Prik Thai Dum

ผัดปูม้ากับพริกไทยดำ

I grew up in the southern region of Thailand eating two kinds of crab: a rice-field crab (Phu Dum) and blue crab (Phu Ma), which is the most common crab caught in the Indian ocean. My family’s favorite ways to prepare the blue crab are either to steam it and serve it with a lime-garlic dipping sauce, or to stir-fry the crab with black pepper and green onion. Blue crab is so sweet and delicate in flavor, the cooking is best when it is simple with few ingredients. I love stir-fried blue crab with black pepper and the contrast of the sweet, juicy, fresh crab and the excitement of crushed black pepper. Kin Hai Aroy! Bon Appetite!

Serves: 2

Cooking Time: 5 to 7 minutes

3 tablespoons cooking oil
2 tablespoons garlic 
1/2 onion, sliced
4 Thai chilies, cut in half
2 blue crabs, cleaned and cut into large pieces
2 tablespoons black peppercorns, crushed
2 teaspoons oyster sauce
1 teaspoon sugar
2 teaspoons soy sauce
1/2 cup water or more as needed
1/2 tomato, sliced
1/2 cup Chinese celery and green onions cut into one inch length 
 
Heat the wok on high heat and stir in onion and chili; stir back and forth until fragrant, about 30 seconds. Then stir in blue crab and let it cook for 2 minutes. Stir in black pepper, oyster sauce, sugar and soy sauce. Stir well, then add water and let it cook until the crab is completely pink in color and the crab meat is opaque, not translucent. It takes about  3 to 5 minutes for the crab meat to cook.  Add more water in between to make a good amount of sauce but not too watery. Last, stir in tomato, Chinese celery and green onion and continue stirring for 30 seconds. Serve right away with steamed jasmine rice.

Credit: Papa Seafood Restaurant

Laem Sing, Phuket, Thailand

© 2011 Pranee Khruasanit Halvorsen  
I Love Thai cooking 
 Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com . 
 
Related articles

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The Sweet is a Faintness and the Bitter is a Medicine

I often hear the old Thai saying  หวานเป็นลม ขมเป็นยา: kwan pen lom kom pen yah. This culinary wisdom literally says “the sweet is a faintness and the bitter is a medicine.” Growing up in a village in Thailand with my grandma and her friends, I acquired a taste for the bitter and exotic vegetables from their gardens and the wilderness around us.

Bitter melon or Bitter Gourd is called มะระ—Mara—in Thai. Its scientific name is Momordica charantia and it is native to Asia and Africa. It is a climbing annual plant that one can grow anytime, anywhere in Southeast Asia and South Asia regardless of the season.

Bitter Melon – Photo from my morning walk in Hoi An, Vietnam

In most Thai or Asian villages, where there is a fence or an arbor there will be a climbing plant next to it. There just needs to be a space large enough for seeds to grow.

Chinese Bitter Melon – the China phenotype is common in Thailand

Bitter melon is best eaten when it is green and young. When the fruit grows older, the taste gets more bitter. It is not common to eat the older fruit when it turns yellow-orange and the seeds become red; at this later stage the plant is mainly used for growing the seeds for future new plants.

Indian variety of bitter melon – photo from my visit to a market in Hue, Vietnam

Bitter melon is widely cooked in many ways in Southeast Asia. In Thailand, I often enjoy it in stir-fried dishes with soy sauce and with or without egg. It is also popular with mara yad sai—stuffed with pork in a soup. Fresh green or boiled bitter melon can be served in a Thai crudites platter with Thai chili dip, or it can accompany pickled cabbage in a pork-bone soup or stewed bitter melon and pork-bone soup. It can also be cooked in a curry dish as well. In Myanmar and Bangladeshi, bitter melon is often stir-fried with garlic and turmeric powder.

How to prepare bitter melon

All parts of the fruit are edible after you remove the seeds and stem. For stir-fries, thin-slice the melon as shown above. Then I often take steps to reduce some of the bitterness. There are two ways to do this: put the sliced melon in boiling water for a few minutes and then strain out the melon and discard the water. Or sprinkle some salt on the melon, mix it in well and let it sit for a few minutes before rinsing them in water. You may squeeze to dry. I personally like to use this latter method before making my stir-fries as some of the bitter flavor is left behind.

Why should you eat bitter melon? For much the same reason that you eat broccoli or spinach: for their health benefits. Bitter melon is an aid to diabetes control. It lowers blood sugar and promotes healthy insulin levels; besides that it also has Vitamin C, B1 and B2. While more studies need to be done, it is time to learn about new vegetables like bitter melon or get back to eating them routinely and celebrating the sweet truth about bitter melon. Cheers to a bitter melon!

Stir-fried Bitter Melon with Egg

Stir-fried Bitter Melon with Egg

Phad Mara Kub Khai 

ผัดมะระกับไข่

Serves: 4

Cooking Time: 4 minutes

When one has acquired a taste for bitter melon, stir-fried bitter melon with egg is a delightful dish. Personally, it makes me happy like after eating bitter-sweet chocolate. A bite of sliced bitter melon contrasts with the sweet, cooked egg and the hint of salty-soy flavor,  making this three-flavor combination very memorable and it lingers on my palate. When trying this dish for the first time, don’t be afraid of the bitter that you will taste at first. Wait a little while and you will taste the sweet from the egg, then the salty from the soy sauce. Serve the stir-fried bitter melon as a side with a curry dish and warm steamed jasmine rice.

Serves: 2

3 to 5 tablespoons canola oil
3 cloves garlic, peeled and chopped
2 eggs
1½ cups sliced bitter melon, about 1 large bitter melon
2 tablespoons soy sauce
1 teaspoon sugar
½ cup water or chicken broth
 
Heat a wok on high heat until it is hot. Pour in 3 tablespoons canola oil and stir in garlic. When garlic is golden, stir in one egg and stir a few times. When the egg is cooked, stir in bitter melon. Stir for 1 minute, then add another egg and stir a few times before adding soy sauce and sugar. Add water or chicken broth and let it cook 1 minute. Depending on one’s liking, the melon should be not too soft or to firm; it should still have some crunch. Serve warm with steamed jasmine rice.
 
© 2011 Pranee Khruasanit Halvorsen  
I Love Thai cooking 
 Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .
 

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