hot and spicy pork noodle soup

Hot & Spicy Pork Noodle Soup : Guay Tiew Moo Dtom Yum ก๋วยเตี๋ยวหมูต้มยำ

I love eating noodles to bits especially "Dtom Yum Noodle". It doesn't matter its noodle soup or dry. I always enjoy it. I think its my most favourite street food ever! (I am kind of addicted to it. If I hear that there are some delicious noodle joints somewhere... I will always find my way to try them.) Oh well, I just love noodles! 

I love "Dtom Yum" noodle but I never once cooked it at home as it requires many ingredients and its time consuming. Yes, I love spending hours in the kitchen but lately, I have been kept too busy with work. (I work 6 days a week and 10 hours everyday.) On my day-off, I just want to sit.. doing nothing but being relaxed with books and music... I think I work too hard. I can hardly find time to do anything I enjoy doing. Let alone spending hours in in the kitchen. Luckily, last week, I had a 3-day-off. Hence, this yummie noodle recipe! 

Find below my recipe 

Soup

3-4 Cups Water

1/2 Kilo Pork Cartilage or Pork Ribs  

1 Medium Daikon, Cut

Coriander roots, crushed

Black pepper, crushed

Garlic crushed

Noodle (egg noodle, thin rice noodle, vermicelli or any kind of noodle that matches with your personal taste)

Minced Pork, boiled (made into balls and then pressed to make them flat) 

Pork Liver, boiled briefly (do not over-cook otherwise it will be tough and bitter)

Hard or Soft Boiled Egg, halved 

Bean Sprout

Fresh Organic String Bean, sliced 

Fresh Organic Red Chilies, sliced 

Fresh Organic Thai Parsley, thinly sliced 

Fresh Organic Spring Onion, roughly chopped 

Fresh Organic Coriander Leaves, roughly chopped  

Peanut, roughly ground

Dried Chillies, Ground

Palm Sugar

Lime Juice 

Preparation 

Set a large pot our medium heat, add water, crushed coriander roots, garlic and black pepper. Bring to the boil, add pork ribs. Leave to simmer for 30 mins or till cooked (spoon-tender). 

Set another large and deep pot our medium high heat, add water and bring to the boil. Cook the noodle as instructed on the package. Remove into the serving bowls. Later, cook bean sprouts and string bean in boiling water briefly (do not over cook otherwise you will loose the crunchiness of the veggies) and then remove into the serving bowls. Drizzle garlic oil on cooked noodles and vegetables and toss to mix well everything well. Set one side.

Serving : In a bowl, mix palm sugar, lime juice, fish sauce, dried chilies, ground peanut and chopped parsley, then add the soup and mix everything well. Taste if more seasoning is needed (to taste). Pour the seasoned broth into the serving blows on top of mixed noodle & vegetables. Lay some minced pork balls, cooked pork liver pieces, pork cartilage, daikon (a little of this and a little of that) and a piece of boiled egg on top. Sprinkle with chopped coriander leaves and spring onion. Serve hot with some crispy wantons. Absolutely delicious!

egg noodle with five-spice roast pork

Egg Noodle with Five-Spice Roast Pork : บะหมี่หมูอบ

There are many things on my mind lately. The only way to calm myself down is to cook something. Tonight, after work, I cooked this dish for dinner just to be able to focus on one thing and to be alone with myself. Amazing how cooking can help me through many tough times! 

Anyway, find below my recipe 

400 G. Pork Tenderloin Fillet (or any part that you prefer. I like Pork Belly or Shoulder)

1 Teaspoon Sesame Oil

1 Teaspoon Garlic, finely chopped

2 Coriander Roots, crushed

2 Tablespoons Soy Sauce

1 Teaspoon Palm Sugar

1-2 Star Anise

1 Teaspoon Black Pepper, roughly crushed 

1 Tablespoon Chinese Five-Spice Power

2 Litres Chicken Stock

200 G. Dried Fine Egg Noodles

1 Cup Organic Mushroom (I always prefer mini Japanese Mushroom like Bunapi-Shimeji. I like the way it presents itself tastefully on the serving plate.)

Fresh Organic Coriander Leaves 

Sea Salt 

Preparation

Brown the pork fillet in a large saucepan. Heat the remaining oil in a wok over medium high heat. Add garlic and stir fry till aromatic and turning yellow, add the browned pork fillet back in. Add soy sauce, palm sugar, chicken stock, star anise, coriander roots, black pepper and five spice. Bring to the boil. Reduce the heat to low and cover. Let it simmer for 1 or 2 hours or till the pork is fork-tender. Make sure there are lots of sauce/gravy left as well. Keep one side. Cook the egg noodle as instructed on the side of its package. Cook mushroom briefly, remove and keep one side. Slice the roast pork.

Plating : Lay a few pieces of sliced roast pork over a bed of egg noodle. Spoon some gravy on top of the noodle. Sprinkle with cooked mushroom and fresh chopped coriander leaves. Voila! 

stir-fried noodles korat style

Stir-fried Noodles Korat Style : Phad Korat - ผัดหมี่โคราช 

I seriously craved for "Phad Korat" and I realised that I never once cooked this dish! I told myself that I have to try to cook it. 

I tried to cook this dish 3 times and its absolutely delicious! Its best eaten with "Somtum" but I personally think its delicious on its own as well.

Find below a recipe

150 G. Rice Noodle (or Korat Noodle - If you can find it!)

100 G. Pork/Chicken, sliced or ground

2 Cups Beansprouts

1 Cup  Garlic Chives Leaves 

2 Organic Eggs (Optional)

2 Tablespoons Cooking Oil/Olive Oil (extra light & mild)

2 Tablespoons of Shallot, finely chopped

2 Tablespoons of Garlic, finely chopped

2-3 Tablespoons of Palm Sugar

1 Tablespoon of Fermented Bean Paste

2 Tablespoons of Fish Sauce

2 Tablespoons of Tamarind Paste

2 Tablespoons of Roasted Peanuts, roughly ground 

1/2 Teaspoon of Black Sweet Soy Sauce

1 Teaspoon of Ground Dried Chilies

1 Cup of Water/Chicken Stock

Garnish

Beansprouts 

Garlic Chives Leaves

Lime Wedges

Ground Roasted Peanuts

Ground Chilies 

Preparation

Set a wok over medium high heat. Add cooking oil and later add chopped garlic and shallot, stir-fry till aromatic. Add palm sugar, keep stirring till the sugar is little caramelised or turned into light brown colour. Add fermented bean paste, tamarind paste, fish sauce, ground chilies, ground peanuts, and black sweet soy sauce, stir to combine well. Add pork/chicken, keep stirring. Add water or chicken stock and bring to a boil. Taste if more seasoning is needed. Add rice noodles, keep stirring till everything is mixed well. Lastly, add beansprouts and garlic chives leaves. Turn off the heat. Garnish with fresh beansprouts, fresh garlic chives, ground chilies, ground roasted peanuts and a few of lime wedges. Simply delicious!   

northern curry noodle with chicken

Northern (Chiang Mai) Curry Noodle with Chicken : Khao Soi Gai - ข้าวซอยไก่

When I still worked in my old office in January, the new girl who replaced my position brought "Khao Soi" for my lunch. For some reason, it immediately ticked my to do recipes. I mean I have cooked many dishes more than a hundred times but I have never once thought of cooking "Khao Soi" until I that day. Its so delicious and memorable. I have an urge to give it a try. 

Find below a recipe 

3 Tablespoons of Red Curry Paste 

1 Tablespoon of Yellow Curry Powder

1/2 Teaspoon of Turmeric Powder

1 Small Fresh Organic Ginger, peeled & finely grated 

2 Free Range Chicken Thighs  & 2 Free Range Chicken Dumpsticks

1 Pack of Egg Noodles (approximately 400 G/100 G for each - enough for 4 portions)

1 Teaspoon of Black Sweet Soy Sauce (Optional)

2 Tablespoons of Soy Sauce

A dash of (un-refined) Brown Sugar 

2 Cups of Coconut Milk 

3 Cups of Chicken Stock

Garnish

1 Small pack of Pickled Green Mustard, roughly sliced

4-6 Organic Shallot, sliced 

Fresh Organic Coriander & Spring Onion, roughly chopped

Fried dried-chilies, whole chilies or ground 

Fried Egg Noodles, very crispy (you can simply use wonton wrappers)

Organic Lime Wedges  

Preparation 

Set a large saucepan on medium-high heat, add coconut milk. Wait till the coconut milk is bubbling and aromatic. Add red curry paste, stir to mix well. Later add yellow curry powder, turmeric powder and grated ginger. Keep stirring to mix everything well. Add chicken, tossing now and then to cook it evenly and to mix it with the curry paste and later add chicken stock. (You can always add Beef instead of Chicken but the beef will take longer time to cook.) Leave to cook for 20 mins or until the chicken is cooked through. Season with soy sauce and brown sugar. Taste if more seasoning is needed.

Cook the egg noodle as instructed on the package. Remove into cold water and drain. 

Plating : In a serving noodle bowl, lay chicken bits on top of a bed of cooked egg noodle. Spoon lots of curry soup over the chicken and noodle. Sprinkle with chopped fresh coriander and spring onion. Serve hot and garnish with crispy fried-noodle nests, a few pieces of fried dried-chilies, sliced shallots, pickled green mustard & lime wedges. Squeeze the lime wedges (to taste) over the noodle soup before eating, the lime juice really helps to bring out the flavour in the curry soup (like yellow lemon does in many Italian dishes). Absolutely delicious!

Serve : 2-4 

miso ramen (riya's style)

Miso Ramen with Home-roasted Kakuni 

First, I would like to apologise for not posting any recipes at all this month. I have been kept very busy with my work as I have got a new job. I need to clear so many things at my current work place before leaving to a new place in early September.

My life is completely hectic but I do like it as I know that there is a better future waiting for me. : ) Now... I do believe that "good things will finally come to those who wait".

Anyway, last night I cooked this "Miso Ramen" and it tasted really good. So, I think I should share the recipe here. (I will need to go round the Miso soup a few more times to get it exactly right. I will keep the recipe updated.)

Soup

• 4 Litres of Water
• 2 Kilos of Free-range Chicken/Pork Bones
• Ginger, roughly sliced 
• Kombu (Optional)
• 1 Tablespoon of Sea Salt
• 1 Teaspoon of Sesame Seed Oil
• 1-2 Cloves of Organic Garlic, finely chopped
• 1 Large Organic Onion, finely chopped 
• 2 Tablespoons of White Miso Paste
• 2 Tablespoons of Red Miso Paste
• 2 Tablespoons of Tobanjan (I prefer the Korean Gochujang)
• 2 Tablespoons of Shoyu (Japanese Soy Sauce)

Toppings

• 4 Slices (Per One Serving Bowl) of "Kakuni" / "Chashu" (I will post a recipe of my home-roasted "Kakuni" later in the next post. I like to serve it with  in a bowl of steamed Japanese rice, blanched Bok Choy, boiled egg and drizzle with lots of gravy. Its absolutely delicious.)
• Organic Tofu (Optional)
• Organic Bean Sprouts, Sweet Corn,
• Wakame Seaweed / Dried Seaweed Sheets
• Sliced Organic Green Scallions / Organic Leeks (I prefer sliced leeks)
• Sliced Organic Shiitake Mushrooms. blanched
• Organic Bok Choy, blanched 
• Boiled Organic Eggs

Noodles

You can always get an instant Ramen noodles that's available in any supermarkets but I prefer fresh noodles. I use fresh noodles that I bought from (Fuji) Japanese Supermarket.

Preparation

In a large pot, add water and chicken/pork bones, ginger, kombu and sea salt. Leave to simmer for 30 minutes or hours (this depends on the time that you have. The longer you leave it to simmer, the more flavour you could pull out of the bones. Add white and black miso, tobanjan, sesame oil, shoyu and chopped garlic. Leave to simmer and allow all flavours to blend well together. When the soup is ready, remove all the bones, drain well and keep the broth hot one side.

 

In a large saucepan, add water & salt and bring the the boil. Cook the noodle as instructed at the side of the package. (You can blanch the vegetables and boil the eggs in the same saucepan while you are cooking the noodles.) Rinse in a pasta-drainer with hot water and put the noodle in a serving bowl. Arrange the toppings on the bed of noodles, then poor the hot broth on top of the noodles. Sprinkle with sliced leek. Serve hot with small cups of  Japanese rice  vinegar, tobanjan or dried chili flakes and shoyu.

braised chicken with egg noodle

Braised Chicken with Egg Noodle : บะหมี่แห้งไก่ตุ๋น

Currently, I have been kept very busy with work. My life is hectic and I am entirely worn out. I was/am so exhausted and didn't/don't want to do anything else but to rest on my comfy bed.

Today, I feel a little better and I keep telling myself that I need to be productive. I need to post some thing on here. Hence a recipe of "Braised Chicken with Egg Noodles". I personally love all things noodle. I love cooking noodle, any kind of noodles. (If I manage to find time.)

Find below my recipe of "Braised Chicken with Egg Noodle"

1 Pack of High Quality Fresh Egg Noodles (4 or 6 serving in one pack / available in any decent supermarkets)

4-6 Large Pieces of Free Range Chicken thigh, Leg, or Breast (Whatever you fancy - Boneless / Skin-on is preferred.)

4-6 Cups of Chicken Stock (home-made stock is preferred.)

2 Tablespoons of Oyster Sauce

2 Tablespoons of Seasoning Sauce

1 Tablespoon of Soy Sauce
1 Tablespoon of High Quality 5 Spices

1/2 Teaspoon of Sea Salt

1 Tablespoon of Un-refine Brown Sugar

1 Teaspoon of Ground/Crushed Black Pepper

4 Organic Coriander Roots, crushed 

3 Cloves of Organic Garlic, crushed 

2-3 Cups Cooking Oil (Choose the one for deep frying like Sunflower or Palm Oil)

4-6 Organic Fresh Chinese Kale (Kai-lan or "Hong Kong Kale")

10 Medium Organic Shiitake Mushroom (Optional)

Organic Coriander Leaves and Spring Onion, finely chopped 

2-3 Tablespoons of Garlic Oil

Condiments

1/2 Cup of Rice Wine Vinegar with Red Chili

1/2 Cup of Ground Dried Chili (Optional)

Ground White Pepper (Optional)

Preparation

Set a wok over medium-high heat, add cooking oil. Fry the chicken bits till turned golden. Remove from the wok and set one side

Set a large saucepan/pot over medium heat, add chicken stock and add oyster sauce, soy sauce, seasoning sauce, sea salt, brown sugar, black pepper, 5 spices, crushed garlic and coriander roots. Add fried chicken and keep simmered for 40 minutes or upto an hour or till the chicken bits are soft and tender. Taste if the gravy is too salty. If so, then add 1/4 cup of water or chicken stock and bring back to a boil again. Turn off the heat.

Set a large pot over medium-high heat, cook the egg noodle as instructed at the side of its package. Drain and keep dried. Drizzle with garlic oil and keep warm one side.

Bring a large pot of water back to a boil again. Branch the Chinese Kale briefly, then drain and transfer into very cold water immediately to stop them from being cooked. This way, they will look nicely green and they will be very crunchy. Cut them roughly.

In a serving noodle bowl, arrange some blanched Chinese Kale on the plate. Then arrange some cooked egg noodles on top of the kale. Lay a braised chicken thigh on a bed of noodles & kale and drizzle with a few spoons of chicken gravy and dash of garlic oil. Sprinkle with chopped coriander leaves and spring onion. Served with a cup of chili vinegar and a cup of ground dried chili (optional). 

Serve : 4-6

ramen bankara

 

Ramen Bankara : An authentic taste of real Japanese ramen in Bangkok

I meant to write about "Ramen Bankara" a few years ago but I didn't get a chance to and later I forgot about posting this restaurant here completely. Anyway, in the past 2 years, there are many franchise of famous Japanese ramen chains from Tokyo (Yamagoya Ramen & Bankara Ramen) open their branches in Bangkok. We (Bangkokian) love Japanese food. So, these (yummy) famous ramen chains are more than welcome to be here in our city.

Bankara is very famous in Tokyo. It promises to bring a taste of real ramen to Bangkokian. (It actually does keep its promise.) It really gives an authentic feel and taste of Japanese food and atmosphere (even Chef Ian Kittichai seconds that.). There are 4 types of different ramen soup (ingredients) to choose from. There are 1) Bankara original ramen (very flavorful but very fatty & oily), 2) Tonkatsu ramen (pork bone is simmered for 1-2 days in order to achieve the unique out-come of cloudy white coloured broth.), 3) Tsugimen and 4) Miso ramen (my most favourite). Each type of ramen can be dressed with additional toppings like Kakuni (Japanese braised brown pork belly). Cha-shu (sliced Japanese pork), Nori (dried seaweed), vegetables and different sized of noodles.

I personally do love Ramen, especially in winter time. A good big bowl of hot & hearty ramen soup really warms your tum and that feeling is warmly awesome. (You gotta try it yourself to know what I mean.) Although, I don't go there as often as I want to (This is mainly because their ramen soup is too rich & too fatty for a woman in her 30s like me. Oh well, you know what I mean...), Ramen Bankara is definitely one of my favourite ramen places in Bangkok.

Ramen Bankara

32/1, The Manor

Sukhumvit Soi 39,

Bangkok 10110

T : 02 662 5162-3

Opening Time : 10.00am - 23.00pm

(Last order is at 22.30pm.)

yaki udon

Yaki Udon : Stir-fried Japanese Rice Noodle with Mixed Vegetables

After a New Year blast, what I want is simple food - something low calorie with lots of vegetables. Yaki Udon/Soba comes to mind.

This dish is very easy to cook. You can put only greens in there and its very delicious on its own. (If you are on diet then you can cut sugar out as well.) When you are too lazy to cook something fancy then you know that this Japanese stir-fry noodle is something you are going to cook as you can simply throw (any left-over) whatever in your fridge in a wok and there you have it. You know what I mean...

Anyway, find below my Yaki Udon/Soba recipe

2 Packs of fresh Udon or Soba (if you can't find fresh Udon. Dried Udon will do.)

1/2 Organic Onion, sliced 

1 Organic Carrot, julienned

1 Organic Chinese Cabbage, chopped
1 Pack of Organic Japanese Mushrooms, cleaned (Shimeji is preferred.)

1 Pack of Organic (left-over from X'mas / New Year) Ham or Pork or Chicken

2 Tablespoons of Olive Oil (Extra light & mild)

2 Tablespoons of Soy Sauce (Organic is preferred)

1 Tablespoon of Mirin

1 Tablespoon of Organic Ginger, finely grated (Optional)

1 Tablespoon of Sake (Optional)

Sea Salt & Pepper (To taste)

A pinch of Un-refined Brown Sugar (Optional)

A dash of Sesame Oil (Organic is preferred)

A few sheets of dried Japanese Seaweed, finely sliced (Optional)

Preparation

Mix soy sauce, sake, mirin and brown sugar in a bowl, keep one side. Set a wok over medium-high heat. Add olive oil in a wok and later add sliced onion and grated ginger, stir-fry till onion is soften. (I really like adding grated ginger in my Yaki Udon/Soba. I just love the smell of ginger.) Then add ham and carrot, stir-fry till carrot is almost cooked through. Add sliced cabbage & mushroom. Add Udon noodles and a cup of pre-mixed sauces. Stir-fry to mix everything well. Sprinkle with a dash of salt and pepper, stir-fry to mix everything well. Taste if more seasoning is needed. Remove into a serving plate. Sprinkle with sliced dried-seaweed. Serve immediately.

Serve : 2

tong jing kung ramen

Tong Jing Kung Ramen : The best Ramen in Bangkok (By far)

I love noodles. Therefore, I do love "Ramen". I have tried many Ramen places in Bangkok. "Tong Jing Kung Ramen" is one of a few places that keeps me going back again and again.

Someone once said if you want to know where is the best restaurant in town then you have to follow the locals. This is so true with this Ramen place. I mean this restaurant is fully packed with local Japaneses who live in Bangkok. When I first went to this restaurant, I told myself "Geez, this place must be good. There are only Japanese customers. It makes you feel like you are eating in Japan".

Anyway, the restaurant serves only Ramen and Ramen-related dishes. (The menu is very short.) If you expect to have something other than Ramen then this place is not  the place for you. I tried every dishes in their menu. I can say that everything is equally good. (Miso Ramen, Shio Ramen, Chashu Ramen, Tempura Ramen, Tantan Ramen ; mind you the portion is huge!)

This restaurant has been serving Ramen for 10 years.  First, it was owned by a native Japanese for 4 years and then later he sold his restaurant to the current owner who is Thai but he has been trained for more than 10 years.  The current  owner said that he tries his best to keep the original flavour and he only uses quality ingredients. He has not changed anything since the previous owner left.  He said the soup is simmered for 9 hours. (I personally love the "Chashu" to bits. It is so soft and tender. It melt in your mouth.) I think thats  the reason why he still manages to keep his Japanese customers.

Tong Jing Kung Ramen

35 Sukhumvit Soi 24

Klongtoey, Bangkok

T. 02 661 1999 ext 102-112

Opening Time : 

11.30am-14.00pm

17.00pm-23.00pm

Dtom Yam Pla Sai Woonsen : Thai Hot & Sour Seabass Soup with Vermicelli

Dtom Yum Pla Sai Woonsen : ก๋วยเตี๋ยวต้มยำปลาใส่วุ้นเส้น
 

Last month was a very hectic month for me. I was kept so busy with work and many things. I didn’t have time of my own at all. I was running around doing many things. Honestly, I have to say that I feel old this year. I feel like everything has changed. (People, who I had known for years, passed away. Kids have grown up, and good friends are now somewhere far away.) Life seems to be changed , stranger and tougher.

Last weekend, I just had time of my own for 2 days.. I decided to cook something at home as I ate out for a whole month and I miss cooking to bits. I went food shopping and found this fresh “Seabass”. Hence, this recipe of “Dtom Yum Pla”

This “Dtom Yum Soup with Vermicelli” is easy to cook & very delicious. 

Find below my recipe,

300-400 G. Fresh Seabass Fillet, thickly sliced.
2 Organic Lemon Grass, crushed and thickly sliced.
2-3 Organic Kaffir Lime Leaves, shredded.
3 Organic Red Chilies, crushed and roughly sliced.
A Handful of Organic Mushrooms. cleaned.
3-4 Cups of Chicken Stock
2-3 Tablespoons of Sweet Roasted Chili Paste
2-2 Tablespoons of Fish Sauce (Premium Quality is preferred.)
3 Tablespoons of Lime Juice
100 G. Vermicelli (Unbleached), soaked & cut.
Fresh Organic Spring Onion, Coriander Leaves & Thai Long Leave Parsley, roughly chopped.

Preparation

Set a large saucepan with water over high heat. Bring water to a boil, when it’s boiling, add vermicelli and mushroom. Leave to cook for a few minutes. Drain and keep warm one side.

Set the chicken stock over medium-high heat. Add lemon grass, kaffir lime leaves & chili, wait till the soup is boiling & aromatic. Add fish fillet (Leave too cook for a few minutes. Do not stir – you don’t want a fishy smelly soup.) and then wait till the soup is back to a boil again. Then add fish sauce, and sweet roasted chili paste. Lastly, add lime juice. Taste if more seasoning is needed. Turn off the heat.

Arrange pre-cooked vermicelli & pre-cooked mushrooms in a serving cup. Pour the soup on top and sprinkle with fresh spring onion, coriander leaves and long leave parsley.

Serve: 2

kiem-eii soup with pork-balls & shrimps

Kiem Eii Soup with Pork-balls & Shrimps : เกี้ยมอี่น้ำ

“Kiem Eii” is Chinese Rice-Macaroni that we (Thai) feel familiar with for ages. I am not sure since when it managed to find its place on Thai’s table. I assume, it has slowly been in our kitchen since the time that the Chinese immigrated to Thailand.

I don’t usually cook “Kiem Eii” but a few days ago, I went to Emporium Food Hall to find some snack then I found “Kiem Eii” there. So, I bought ½ Kilo to cook for our Breakie.

Find below my very own recipe (probably, close to the original Chinese one.)

½ Kilo of “Kiem Eii” (Chinese Rice-Macaroni)
2 Cups of minced Pork, roll into small balls
2 Cups of Prawns (big size – 6 pcs), shelled & cleaned
2-3 Cups of Bean Sprouts, cleaned
8 Cups of Chicken Stock (You can do it from scratch, if you like)
2-3 Tablespoons of Soy Sauce
2-3 Tablespoons of fresh ground white Pepper
A Handful of Coriander & Spring Onion, finely chopped

.
Preparation

Heat the Chicken Stock in a large Saucepan over high-heat, wait till becoming very hot
Add in Pork balls, wait till cooked
Add “Kiem Eii”, bring to the boil, then add soy sauce
Turn off the heat

Set another Saucepan with Water over high-heat, bring to the boil
Add Bean Sprout, leave for a few mins then remove & keep one side
Add Shrimps, leave for a few mins then remove & keep one side

Remove the “Kiem Eii” into a serving bowl, add in cooked Bean Sprout & Shrimps on top of “Kiem Eii”. Sprinkle with chopped spring oinon & coriander and a dash of ground white pepper

...

Serves : 3

stir-fried cowslip creeper flower with glass noodle

Stir-fried Cowslip Creeper Flower with Glass Noodle : Dok Ka-Jorn Phad Kai
....
I have been quiet for almost 2 weeks as I have been eating Vegetarian.

I like “Cowslip Creeper Flower” very much. “55 Pochana” Restaurant, where is located at the front of Soi Thonglor (Sukhumvit soi 55), cooks a mean dish of Stir-fried Cowslip Creeper Flower”. Every time, we go dining at this restaurant, we keep ordering this dish, at least, twice!

...

I have tired to cook at home but it isn’t as good, though it is not too bad. Anyway, find below my Vegetarian version.

2-3 cups of (young & Organic) Cowslip Creeper Flowers
1 Cup of Prawns, shelled & cleaned (Optional)
2 cups of Glass Noodle, soaked & cut
2-3 of Organic Eggs
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce (Optional)
2 Tablespoons of Seasoning Sauce
2 Tablespoons of Olive Oil, Extra light & Mild
1 Tablespoon of Garlic, finely chopped
A Dash of Brown Sugar

Preparation

Add Olive Oil in a wok, wait till becoming hot
Add Garlic, fry till aromatic
Add Glass Noodle, stir then add Soy Saucy, Seasoning Sauce & Brown Sugar
Add Eggs, stir to break the Eggs and to combine everything well
Add Cowslip Creeper Flowers, stir to mix well. Make sure that they are well cooked – if they are not well cooked, you dont get the best out of these small flowers. (you could smell in your mouth while you were eating that they were not properly cooked.) Its not tasty as the way it should be.

Remove into a serving plate.

Serve with Steamed Rice (it can be served alone or with rice depends on your liking)

rung-rearng noodlehouse

Rung Rearng Noodle House

Years ago, when Khun Mim was still in Bangkok – we went to “Rung Rearng Nodles House” almost every Saturdays. I missed those happy-times very much. Anyways, I still keep going there for lunch as it’s not too far from where I currently work.

It’s a place we have found the noodles are the best in Sukhumvit Road. If you happened to go there at 12.00am to 13.30pm – you would find yourself standing there seat-less. It’s always crowded at this mentioned time.

This Chinese owned noodles house manages to attract loads of people (from Taxi drivers to CEO-s who was drop- off by their fancy Mercedes Bezns. I find this amazing thats because of this noodle house, the rich & the rest can happily mingle enjoying their bowls of noodles in one place.)

Most of their (80%) customers are middle class to well-off people in Sukhumvit as their noodles are considered expensive for Thai people in general – price starts from 40 baht for a regular noodle bowl, 60 baht for an extra bowl. The blows (between regular & extra) are not actually served in different sizes – they simply use different colour to identify the prices when they bill.
90% of their customers order, at least, 2 bowls. Yes.. They are really that good. I guarantee!! I used to take my former boss who is a Singaporean there - he loved & still loves it. Everytime, he happens to visit bkk, he always asks me to take him there.

If you take your car and have zero idea where to park – then look at the opposite empty plot where services car-park – 20 baht is charged per one car. (They don’t ask but by common sense we must know that we should pay.)

Rung Rearng Noodles House
Sukhumvti Soi 26
(A few blocks before The Imperial Tara Hotel)
T. 02 258 6744

pad-see-eiw : stir-fried rice noodles with black soy sauce

Pad-See-Eiw : Stir-fried Rice Noodles with Black Soy Sauce

If you are in Bangkok or in Thailand and you have not tired street food, then you are not really here nor visiting here.
.....

"Pad-See-Ew" is very common & popular in Bangkok. You can easily find it at any corners.

I don’t recall since when it becomes one of my favourite dishes. By the time I realise it, I keep ordering this dish very often, probably 5 times a month. It’s a kind of Thai fast-food which is perfect for lunch time when we, literally, have very limited time to eat as we have to run back to work. (This is such a poor lifestyle of average working people who live in big cities.)

Anyway, I know this dish looks very dodgy but trust me. It’s so very good and it’s very easy to cook at home.

Find here below a recipe of "pad-see-eiw"

2 cups of Rice noodle (thickly cut into 1-2 inches)

1 & ½ cups of Chicken breast/ pork / beef (thinly sliced, 2 inches strips)

2 cups of sliced Chinese kale or young Chinese Kale (roughly, cut/sliced)

3 tablespoons of Oyster sauce

1 tablespoon of Black Soy sauce ( or in another name "sweet soy sauce")

1-2 tablespoons light Soy sauce
1 -2 tablespoons of Seasoning sauce

1 tablespoon Fish sauce (optional)

½ or 1 tablespoon of Brown sugar (more or less - depends on your personal liking.)

2 tablespoons of minced (or 2-3 cloves of crushed) garlic

1-2 teaspoons of ground white pepper corns

4 tablespoons extra light olive oil
3 of Eggs

Garnish: a small cup of hot chili sauce in vinegar

Preparation

Heat 4 tablespoons of extra light olive oil in a wok or a frying pan, wait till becoming hot.

Add finely chopped or crushed garlic, stir till aromatic

Add the sliced pork, and stir-fry for 2 minutes till almost cooked.

Add the noodles, keep stirring to break the noodles, turn them over a few times.

Add in oyster sauce, fish sauce, black soy sauce, seasoning sauce, light soy sauce, & sugar.

Stir-fry to combine everything well.

Add 2-3 eggs, stir to mix eggs & noodles well

Add Chinese kale, keep stir-fry for 3-5 mins until the greens are cooked but not too over cooked. (Still crunchy but cooked)

Remove into a serving plate

Sprinkle with ground white pepper

Serve with a small cup of hot chili in vinegar sauce.

Serves: 2

gueoy teaw reua "dung deng dai" -boat-noodle house

"Dung Deng Dai" Boat-Noodle House

I heard that “Khun Patee Sarasin” opens a (Boat)Noodle House in Thonglor.
Everybody knows that I love Noodles too bits – I couldn’t wait to try his “Boat-Noodle”

As the place is owned by Khun Patee – It’s very crowded!!! I & mate had to wait for ages just to have 2 bowls of Beef Noodles served at my table.

The menu offers a wide variety of “Boat Noodle” & related Food (Pork or Beef / Local or Imported Beef, Imported Beef Salad, Meat Balls Salad, Pork Cracklings (less fat), Thai Desserts, etc.,)

Food is fairy good. The portion is reasonable – Service is acceptable (oh well, the place is new – their staff will need sometime to learn to cope with customers when the place is packed and busy).

Anyway, I personally think that his Noodle House will do very well as its located in Thonglor where we hardly find a good place for decent noodles.

His idea is cool & smart – selling "Boat-Noodle" (everybody loves it) in a modern bowl & decent place (where is comfortable and not too hot too handle like those open-air places) to his fellow hi-so in Thonglor.


"Dung Deng Dai" Boat-Noodle House
@ Top’s Thonglor (Siam Future Town Centre)
Unit # B3, Thonglor Soi 4,
Sukhumvit 55
T. 02 392 1417

stir-fried flat glass noodles with squid

Stir-fried Flat Glass Noodle with Squid

I came across an interesting Thai cookbook (The recipes are not authentic – kind of modern Thai cooking) and found this dish interesting. So, I managed to experiment. The outcome wasn’t too bad. I think I will need to go round this dish a few times to get it even better.

Note: Squid is good at times but its not for everyday eating – too much of cholesterol.

Find below a recipe



3 Cups of Flat Glass Noodles (“Gueoy Teaw Shanghai” – as it’s named/called by Thai)
2 Cups of Squid, Cleaned and Cut into Rings
½ Cup of Spring Onion, Cut

1 Clove of Garlic, finely chopped
½ Teaspoon of Black Pepper, Finely Ground
1-2 of Coriander Roots, Finely Chopped
(To save time : simply put Garlic, Black Pepper and Coriander Roots altogether into the blender)

2 Tablespoons of Olive Oil
2 Tablespoons of Oyster Sauce
1-2 Tablespoons of Chilie Sauce (Sri Racha is highly recommended)
1 Tablespoon of Soy Sauce
1-2 Teaspoons of Light Brown Sugar



Preparation

• Heat the wok over medium-high heat
• Add Oil
• Add Garlic, Black Pepper & Coriander Roots paste, stir constantly till aromatic
• Add the Squid, stir for a few mins, then remove and keep one side
• Add Flat Glass Noodle into the wok with remaining oil
• Add Oyster Sauce, Sri Racha Sauce and a pinch of Light Brown Sugar
• Stir fry for 2-3 mins
• Add back the Squid
• Add Spring onion
• Turn off the heat, remove into a serving plate

Serve: 2

instant noodle soup with fish balls : tom yum style

Instant Noodle Soup with Fish Balls: Tom Yum Style

Thai people like “Instant Noodle” especially, Tom Yum Flavour (Mama Tom Yum).

My former assistant loves it and she likes “Fish Balls”. Hence, a fancy version of it.
It may not look/appear to be as “fancy” as you could imagine it to be but, believe me, it’s already fancy as we are talking about “Instant Noodles” Thai way.
If you get to see the way that Thai People really cook it.... they simply add hot-water into it and there is a meal.

I normally love “Noodles” too bits but I can’t really have it as simple as they usually do. I need some Veggies and some Meat. Call me a fussy person.

Find below a very fast and simple recipe of “Instant Noodles Tom Yum Soup”



2 Packages of Instand Noodles Tom Yum Flavour ( Mama or WaiWai depends on your liking)
4-6 Cups of Water or Chicken Stock
2 Cups of good quality Fish Balls
2-4 Cups of Straw Mushroom, halved
2-4 Tablespoons of Fish Sauce
2-4 Tablespoons of Lime Juice
2 Tablespoons of “Sweet Roasted Chillie Paste”
Sugar (Optional)

½ Cup of Coriander Leaves, cut
½ Cup of Spring Onion, cut

Preparation

• Heat a saucepan over high heat
• Add Water, bring to the boil
• Add Instant Noodles, wait till the Noodles are cooked
• Add Fish Balls, do not stir
• Add the Tom Yum Paste in small package that comes with the Noodles
• Add Fish Sauce, Lime Juice, Roasted Chillie Paste & a pinch of sugar
• Add Straw Mushroom, wait for 2-3 mins
• Remove into a serving bowl
• Sprinkle with Coriander Leaves & Spring Onion

Serve : 2

phad woonsen

Phad Woonsen : Stir-fried Vermicelli with Pork & Mixed Veggies

One of my most favourite, very simple and easy to cook, dishes. I like to cook it for lunch as I love noodles with veggies.

1-2 Cups of Pork, cut
1 Cup of Tomatoes, quartered
1 Cup of Onion, cut
1 Cup of Black Chinese Mushroom (Chinese Cloud Ear Mushroom), cut
1 Cup of Chinese Celery, cut
2-3 Cups of Chinese White Cabbage, cut
2-3 Cups of Vermicelli, soaked & cut

2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Olive Oil
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
Sugar


Preparation

• heat a work over medium heat
• add oil
• add garlic, fry till aromatic
• add pork
• add oyster sauce, sugar, soy sauce
• add onion, tomatoes, & black Chinese mushroom
• add chinese cabbage
• add vermicelli, keep stirring constantly
• add ¼ cup of water
• add half of chinese celery
• stir fry contantly to mix everything well
• remove into a serving plate
• sprinkle with the rest of Chinese celery

xuan mai restaurant

Beef Pho @ Xuan Mai Vietnamese Restaurant

I was at Sukhumvit 13 today. I stopped at the Xuan Mai for lunch. As everybody knows that I am very fond of Noodles.. and yes, I really adore "Pho". So, I ordered Beef Pho.

The authentic "Pho" at Xaun Mai comes in a reasonable big bolw with your choice of Beef or Chicken. Its said in the menu that its southern Vietnamese Pho style. One portion costs B120 - not expensive at all.

Oh well... if you happen to be in Sukhumvit 13 and happen to fancy Vietnamese food. Then give "Xuan Mai" a try. Who knows... it might become one of your favourite Restaurants!

Rate :
**** for the Food
** for Decoration
*** for Service


"Xuan Mai"
32 Sukhumvit soi 13,
Bangkok 10110
T. 02 251 8389

fried pork with young pepper corn

Fried Pork with Young Pepper Corn

1 Kilo of Pork Sirloin (or Spare Ribs)
2 Tablespoons of Soy Sauce
½ or 1 Tablespoon of Sweet Black Soy Sauce
2 Tablespoons of Oyster Sauce
1 Tablespoon of Palm Sugar
2 Tablespoons of Olive Oil (Extra light and mild)
2 Tablespoons of Garlic, chopped
Coriander Roots, crushed
Ginger, crushed

Fresh Young Pepper Corn
Egg Noodles
Yoa Choy (Cantonese Vegetable)


Preparation

• place the pork in a cast iron pot (“le creuset” - if you happen to have one)
• add soy sauce, oyster sauce, sweet sauce and sugar
• add coriander roots, ginger & a bit of water (1 cup)
• mix well to combine everything
• heat the cast iron pot on medium heat for 20 mins-30 mins or till tenderised
• remove into a plate
• cut into strips

• heat a wok over medium heat
• add olive oil, and then garlic, fry till aromatic
• add pork strips, stir to combine everything
• add a bit of gravy
• add young pepper corn, turn off the heat
• serve with streamed rice or poached “Egg Noodle” and poached “Yoa Choy”