Tuesday, July 04, 2006

Thai Sea Food Blog : Today recipe and tips "Phad Thai Kung Sod"

Phad Thai Kung Sod

Thai Sea Food Blog : Ingredients
- Narrow rice noodles 300 grams
- Prawns, shelled 5 each
- Eggs 3 each
- Bean sprouts 500 grams
- Cake soybean curd, cut into small slivers 1 each
- Chinese leek leaves 50 grams
- Lime, whole 1 each
- Pickled white radish, chopped 50 grams
- Peanuts, roasted and ground 1/2 cup
- Dried chilies, ground 1 teaspoon
- Shallots, chopped 1 tablespoon
- Garlic, chopped 1 tablespoon
- Sugar 4 tablespoons
- Tamarind juice or vinegar 4 tablespoons
- Sauce 3 tablespoons
- Cooking oil 1/2 cup
Thai Sea Food Blog : Preparation
1. Heat 3 tablespoons of oil in a frying pan and saut? garlic and shallots. When its color turns yellow, add the noodles softened with little water, and fry, turning constantly with a spatula to prevent the noodles from sticking to the pan. Move the noodles to a side of the pan.
2. Pour 3 tablespoons of oil into the pan. When hot, fry prawns, pickled white radish, bean curd, and dried chilies, sugar, tamarind juice or vinegar and fish sauce and bring back the noodles to the pan, mix thoroughly, and move to the side of the pan.
3. Pour 2 tablespoons of oil into the pan. When heated, break eggs into the pan and scramble with the spatula, spreading the egg in a thin layer over the pan. When set, bring back the noodles and mix together. Add half of the bean sprouts and the Chinese leek leaves and mix together.
Cooking Tips
1. Cooking Phad Thai needs a lot of cooking oil, but not all at once. Cooking oil should be added little by little whenever noodles are too dry while on the heat. The whole portion of oil must not be used if the noodles are not dry.
2. Ready-to-use Phad Thai Dip can be cooked with ingredients stated in the recipe, cooked until rich and kept in containers with tightly closed lids for use. About 3-4 tablespoons of ready-to-cook Pad Thai Dip should be used with 100 grams of noodles.
3. Sprinkle water onto noodles until soft before adding the dip. If dry noodles are used, soak the noodles in water approximately for 15 minutes until soft before cooking. Small and thin noodles are preferable because they are not easy to break or become mushy.
4. Only mature parts of banana blossoms should be used, halved, sprinkled with lime, finely chopped and soaked in lime juice so the color will not turn dark.
5. Move the noodles to one side of the pan when adding eggs. Wait until the eggs are nearly cooked to mix the noodles with the eggs.

Hua Hom (Shallots)

Use : Shallots are ingredients of all kinds of curry pastes, hot sauces and salads.

Medicinal Properties : Aids digestion, relieves cold symptoms, increases appetite, and regulates menstruation.

Method of Preparation : Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.

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