Recipes

Restaurant Favorites Throughout Thailand
-And favorite recipes and recipe requests-
lvdkeyes
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Re: Recipes

Post by lvdkeyes »

You wanted egg foo yung. Here is a recipe to make it yourself:

Egg Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any or eliminate for vegetarian)
2 cups fresh bean sprouts
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional, but authentic)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with gravy.

Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional, but authentic)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.


Before people go off on a tirade about MSG - unless you have a sensitivity to it, which most people don't, it won't affect you, just the taste.
lvdkeyes
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Re: Recipes

Post by lvdkeyes »

And Sweet and Sour Pork:

Sweet and Sour Pork
1 lb pork, boneless butts or steaks, cut into 1-inch cubes
1 tbsp light soy sauce
A few drops sesame oil
1/2 tsp salt

1 cup pineapple chunks
1 carrot, peeled and thinly sliced
1 large green pepper, cut into 1-inch squares
1/3 cup vinegar
3/4 cup sugar
2 tbsp Tapioca starch
1/2 of a small can tomato paste

Batter mix:

1 egg, beaten with dash of salt
1 cup flour
1/4 tsp baking powder
3/4 to 1 cup water

Marinate pork with light soy sauce, sesame oil, and salt for 15 minutes.

Mix batter into a thick paste, then dip pork in and put into hot oil. Deep fry all pork until golden brown in color. Remove from oil and drain.

Use the wok and high heat to make sauce with vinegar, sugar, starch, tomato paste and 1 cup of water. Stir constantly until cooked. Add all vegetables and pork to wok. Mix and serve hot immediately so the pork remains crispy.
thaiworthy

Re: Recipes

Post by thaiworthy »

The egg foo yung is on my diet. I can eat it! I'm going to make this right away. I'll let you know. Thank you lvdkeyes!
lvdkeyes
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Re: Recipes

Post by lvdkeyes »

Glad to help.
lvdkeyes
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Re: Recipes

Post by lvdkeyes »

Another one of my favorites. The recipe can be cut down to suit your needs.

Chicken and Dumplings

Serves 6 to 8
• 6 to 8 carrots, peeled
• 6 ribs celery
• 2 3-pound chickens, cut into 8 pieces, and rinsed well
• 5 sprigs fresh flat-leaf parsley
• 6 fresh chives
• 1 6-inch sprig fresh rosemary
• 3 cloves garlic, crushed
• 1 large onion, roughly chopped
• 1 bay leaf
• Coarse salt and freshly ground black pepper

• 3 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 4 tablespoons butter, cut into pieces
• 1 1/4 cups milk
• 1 large egg, beaten
• 1 cup frozen peas
• 1/2 cup frozen corn


• Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.

• Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.

• Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.

• Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

It helps when forming the dumplings if you dip your spoon into the broth before the dumpling batter. It makes the batter slide off the spoon easier.
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Gaybutton
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Re: Recipes

Post by Gaybutton »

lvdkeyes wrote:Chicken and Dumplings.
Your timing is perfect. Just last night I made a pot of chicken soup, which I'm saving for another day. Now I'll try it with your dumplings.
thaiworthy

Re: Recipes

Post by thaiworthy »

The 2 recipes I posted before came from my father's side of the family. My grandmother on my mother's side made great chicken and dumplings, so I will want to try this one, too. Sadly, I don't have any of her recipes. At the moment I can't reach my mom to see if she has them, but if she does, I'll post them. After all this discussion of lard and flaky pie crust, I want to make a cherry pie.

I remember my grandmother from childhood baking cherry pies from cherries we picked from a cherry tree in her back yard. As she made the pies, she would sing this song to me which I've never forgotten. Here is an excerpt:

Can she bake a cherry pie, Billy Boy, Billy Boy?
Can she bake a cherry pie, charming Billy?
She can bake a cherry pie, quick's a cat can wink her eye.
She's a young thing, and cannot leave her mother.


Here is the entire song:
http://www.lyricsondemand.com/miscellan ... yrics.html

Sadly, the cherry tree got chopped down many years later. The house my mother was raised in and where grandma had baked all those pies and sang those many songs was gone too. They had torn it down. It was the only house that had disappeared from the entire block, to this very day.

Now my eyes are beginning to well. Damn you and your flaky pie crust, lvdkeyes! The least you can do is post a recipe that uses your lard-encrusted flaky pie crust.

Cherry, please.
lvdkeyes
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Re: Recipes

Post by lvdkeyes »

Since this is the least I can do, why not? This makes 4 crusts. You can form in flat discs and freeze what you don't use. When you want to use the frozen ones, thaw in the fridge and then proceed. You won't find the right cherries here, but you can use canned cherry pie filling and add 1/4 tsp almond extract and 1/2 tsp pure vanilla extract. Don't over use the almond; it is quite strong.


Pie Crust

Ingredients:
4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 2/3 cups lard

1/2 cup water
1 egg, beaten
1 tablespoon distilled white vinegar
Directions:
1. In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
2. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Undaunted

Re: Recipes

Post by Undaunted »

Used your corn fritter recipe, bought cooked corn on the cob from a street vendor removed the kernels it work great, I cooked them in soybean oil in an electric deep fryer.
Undaunted

Re: Recipes

Post by Undaunted »

How about a recipe for tuna noodle casserole?
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