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Archive for the ‘Thai Vegetarian Recipe’ Category

~Kroeung, Khmer Curry Paste Recipe~

Posted in Pranee's Travel Thailand & Beyond, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Sauce & Condiment Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , on May 3, 2010| 4 Comments »

Kroeung, Khmer Curry Paste

Kroeung is Khmer curry paste that is versatile for many curry dishes in Khmer cuisine such as famous national dish, Amok (fish cake), chicken curry with sorrel leaves or fish stew with seasonal vegetable. Like Thai curry paste, Khmer curry paste consists of fresh herbs which will give pungent flavor and aroma. This curry paste is easy to prepare with a food processor and keeps well in the freezer for up to 6 months. This recipe is inspired by Le Tigre De Papier cooking class, my recent trip to Siem Reap March 2010.

 

Kroeung

Khmer Curry Paste

น้ำพริกแกงแดงเขมร

Yield: 1 cup curry paste for making two to three curry dishes

 
10 fresh or dried Thai chilies
2 large fresh Thai spur chilies or dried New Mexico Chili pods or guajllo chile pods
2-inch galangal root, trimmed and sliced to about 1/4 cup
4-inch fresh turmeric, sliced to about ¼ cup or 2 teaspoons turmeric powder
6 cloves garlic, peeled and sliced
2 lemongrass stalks, trimmed and finely sliced
2 shallots, peeled and sliced to about ¼ cup
10 Kaffir lime leaves, finely shredded
1 teaspoon black peppercorns
1 teaspoon salt
1 teaspoon shrimp paste
¼ cup canola oil

Cut and soak dried New Mexico chili pods in hot water water for one hour; then drain. Place New Mexico chili pods,  fresh or dried Thai chilies, galangal, turmeric, garlic, lemongrass, shallots, Kaffir lime leaves, black peppercorns, salt and shrimp paste  in food processor and blend until it forms a smooth paste, about 15 minutes. Use spatula to clean the edge a few times. It is ready to use for cooking.

Thai Vegetarian option: omit shrimp paste and replace with 2 teaspoons mushroom powder

Gluten-Free Recipe

 

© 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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~Lychee & Mint Smoothie Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Vegetarian Recipe, tagged , , on March 22, 2010| Leave a Comment »

Drink a memory of a tropical garden in Bangkok

Lychee & Mint Smoothie

น้ำลิ้นจี่กับใบสะระแหน่ปั่น

Lychee & Mint Smoothie

Just two weeks ago I was in Bangkok at the famous Jim Thompson’s house near the National Stadium. I always enjoy taking a break at the restaurant near the lily pound. I had Lychee & Mint smoothie, a very simple refreshing drink that was just perfect for a mid-day break in the month of March when the heat can climb up to 95 degrees during the day.

To make this smoothie is as simple as putting all these ingredients in a blender: 5 Lychee fruits and ½ cup juice from a can plus ½ cup  crushed ice and ¼ cup fresh mint leaves. Add sugar to taste before blending in a blender and serve. Garnish with a mint sprig. That’s all there is to it, but don’t forget to imagine that you are looking at a beautiful old Thai house surrounded by a  beautiful garden while sipping this refreshing smoothie.

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~Phuket Hokkien Mee Recipe, Phuket Cuisine~

Posted in Pranee's Thai Cooking Videos, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Noodle Recipe, Thai Snack & Street Food Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , on February 11, 2010| 3 Comments »

Stir-fried Phuket Hokkien Mee with Choy Sum

PHUKET HOKKIEN MEE RECIPE
Stir-fried egg noodles Phuket style

Serving: 1
Prep Time: 15    Cook Time: 5 minutes

On Chinese New Year Day, I always enjoy Phuket Hokkien Mee – an egg noodle dish similar to stir-fried chow mien.

In America, I use Miki noodle or yakisoba. For this recipe you may use any fresh egg noodles but I prefer ones the size of spaghetti. For vegetable choices, select a combination of mixed vegetables that you like, personally I love Choy sum or Chinese broccoli. For meat choices, substitute pork and/or seafood combination for tofu and mushrooms.  To serve, I always enjoy eating it with chopsticks and a little kick of Sriracha hot sauce.

3 tablespoons cooking oil
1 garlic, minced
¼ cup sliced pork
¼ cup sliced pork liver, optional
3 shrimp, peeled and deveined
1 cup egg noodles, yakisoba or Miki noodles
1 cup cut Chinese kale or Choy Sum
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
½ cup chicken broth
1 teaspoon sugar
A dash of white pepper powder

Heat a wok or cast iron pan over high heat; add canola oil. Stir in garlic, sliced pork, pork liver and shrimp. Continue to stir until the meat is almost completely cooked, then stir in egg noodles, Chinese broccoli, and dark soy and light soy sauces. Stir for 10 seconds, then add chicken broth. Stir and continue to cook until the broth is almost absorbed.  When the sauce has reduced to ¼ cup, add the white pepper powder. Place in a noodle bowl and serve with chopstick and spoon.

Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom

Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of egg noodles.

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Stir-fried Cabbage with Garlic and Ginger Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , on December 8, 2009| 3 Comments »

 

Local Cabbage from Ballard Farmer Market

PHAD KALUMPEE

Stir-fried cabbage with garlic and ginger

Cabbage is the most popular vegetable in Southeast Asia. It belongs in the Brassica Oleracea family along with bok choy and gai larn (Chinese kale or broccoli). It’s commonly used in stir-frying, curry and soup dishes.

My favorite way of preparing cabbage at home is to stir-fry it with salt and pepper for a side dish. This month I enjoy stir-frying cabbage with leftover turkey and lots of ginger and garlic.

Nutritionally, cabbage is high in Vitamin C and fiber, and contains anti-inflammatory benefits. With the two additions of garlic and ginger (flu prevention aids), what a great recipe for healthy eating.

Servings: 4

Preparation: 5 minutes

Cooking time: 5 minutes

3 tablespoons canola oil

3 garlic cloves, peeled and minced

1 tablespoon shredded ginger

1 cup shredded cooked turkey, optional

3 cups shredded cabbage

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

Salt and pepper to taste

Heat canola oil in a wok on high heat and stir in garlic and ginger. When garlic is golden, stir in turkey and cabbage. Then add oyster sauce, soy sauce and 3 tablespoons of water. Cover and quickly braise until cabbage is cooked but still has a slight crunchy texture. Season with salt and pepper to taste.  Serve hot as a side dish with steamed jasmine rice.

Vegetarian option: omit turkey, use vegetarian oyster sauce

Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce

 

Thai Cooking Recipe for Kids

 

 © 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

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~Stir-fried Kabocha Pumpkin with Pork Recipe & Video~

Posted in Pranee's Thai Cooking Videos, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , , , , on November 8, 2009| 1 Comment »

When I visited my mom in Phuket in March 2009, I  dropped by to see her everyday for her home cooked meal. I didn’t plan to tape this video with Kabocha and pork, but at that moment, I wanted to record her cooking and share it with my students. My mom loves to surprise me with my favorite childhood dish. And she knew best. I love her recipe with shrimp paste but you can omit it and use fish sauce and soy sauce instead to give it a flavorful salty flavor.  Shrimp paste, soy sauce and fish sauce are Thai umami.  http://en.wikipedia.org/wiki/Umami.

Phad Namtao Moo
Stir-fried Kabocha Pumpkin with Pork

This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first.  Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of  saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome  and try this as a side dish with steamed jasmine rice and curry dishes.

3 tablespoons canola oil
3 cloves garlic, peeled and sliced
2 teaspoons shrimp paste or 2 tablespoons fish sauce
¼ cup minced pork
3 cups Kabocha pumpkin chunks, seeds and skin removed
½ cup water or more as needed

Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant. Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center. Test by pressing a fork against Kabocha; it should break easily. You should taste a balance of salty and sweet from Kabocha.

Vegetarian option: omit pork, egg also popular instead of pork

Gluten-Free option: use wheat free soy sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Everyday Thai Stir-fry, asparagus and shiitake~

Posted in Recipes, Thai Gluten Free Recipe, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , on May 4, 2009| 5 Comments »

Local asparagus

Local asparagus

The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Thai banquet, stir-fried vegetables could be plain but seasoned with oyster sauce, salted soy bean or black bean sauce. To change the taste to go with the season, you may substitute any fresh vegetable for asparagus and replace shiitake mushrooms with any other mushrooms. 

Phad Nor Mai Farang

Stir-fried Asparagus and Shiitake with Oyster Sauce

Servings: 4
Preparation: 10 minutes     Stir-frying Time: 3 minutes
 
3 tablespoons cooking oil
6 cloves garlic, smashed
2 cups asparagus, cut into 1½-inch length
1 cup shiitake mushrooms; sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
Pinch of white pepper, more as needed
½ cup water or chicken stock
1 teaspoon cornstarch

 

Heat oil in wok or stir-frying pan on high heat. Just before oil reaches smoking point (really hot), stir in garlic, asparagus, and mushrooms. Stir for one minute and then stir in oyster sauce, soy sauce, sugar and white pepper. In small bowl, mix well the water or chicken stock with cornstarch, then pour into stir-fry to make sauce. When the liquid comes to a boil and is translucent, serve vegetables as a side dish or with steamed jasmine rice.

Vegetarian option: use vegetarian oyster sauce

Gluten Free option: use wheat free soy sauce, wheat free oyster sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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~Rice Soup Recipe, a real comfort food

Posted in Recipes, Thai Gluten Free Recipe, Thai Soup Recipe, Thai Vegetarian Recipe, tagged , , , , on February 26, 2009| Leave a Comment »

KAO TOM GOONG
Rice Soup with Prawn, Ginger and Garlic Recipe
 
Servings: 2-4
Preparation: 10 minutes.
Cooking time: 15 minutes
 
Rice soup is a real comfort food for every occasion. Nothing is as satisfying as rice soup on a cold day or when one’s body needs gentle food. The meat for this dish is ground chicken or ground pork. Shrimp adds a great touch, too. For extra protein, add one egg to the boiling soup just before serving.
 
16 ounces chicken broth, vegetable broth or water
1 cup water or more as needed
1-2 cups steamed rice (left over rice is fine)
2 tablespoons cooking oil
5 cloves garlic, chopped
2 tablespoons ginger, chopped
½ cup shitake mushroom, sliced
½ cup ground chicken or pork
½ teaspoon salt
1 tablespoon soy sauce
9 shrimp, peeled and deveined
1 cup spinach, chopped
1 egg (optional)
White pepper powder as needed
1 green onion, sliced
2 tablespoons cilantro, chopped
 
Bring chicken broth, water and rice to boil in a medium saucepan and keep on cooking. Heat cooking oil in a pan over medium-high heat, then fry garlic and ginger until light golden. Remove half of the fried garlic and ginger to use later as a garnish. In the same pan with remaining cooking oil, garlic and ginger, stir in shitake mushroom and cook until soft. Then add ground chicken (or ground pork, if you prefer). Keep stirring until the chicken is cooked. Add chicken, mushroom and remaining garlic and ginger to the saucepan with the rice soup. 
 
Continue to cook the soup over medium heat until the texture is neither too soupy nor too thick. Stir in salt, soy sauce, shrimp and spinach. When the shrimp turn pink, add egg and stir until egg is cooked. Before serving, season with white pepper and garnish with green onion, cilantro and reserved garlic and ginger.
 
Rice Soup Condiments

Rice Soup Condiments

 

 

Vegetarian option: omit chicken and prawn, use 1 cup chopped oyster mushroom to supstitute chicken

Gluten Free option: use wheat free soy sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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