Tag: southeast asian
Moo Ping (BBQ Pork Skewers)
Moo Ping (BBQ Pork Skewers)
These bbq pork skewers are just about fool proof to make. They are a great appetizer to make large quantities of at your summer grill outs. Purée all of the marinade ingredients together. Marinate the pork for 4 hours; overnight is even better. Put 2 pieces of meat on a skewer. Either broil or grill the skewers. They will only take 2 minutes a side. And that’s it. Serve with a side of sticky rice.
Equipment
- Blender or food processor
- bamboo skewers
Ingredients
- 2 lbs pork sirloin or shoulder 1/4” thick slices
- 6 garlic cloves
- 2 tbsp cilantro stems chopped
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 3 tbsp palm sugar chopped
- 1 tbsp vegetable oil
- 1/4 cup coconut milk
- 3 tbsp water
- 1/2 tsp black pepper
- 3 tbsp cornstarch
Instructions
- Purée all of the ingredients except the cornstarch in a blender or food processor.
- Marinate the pork for at least 4 hours, preferably overnight.
- Place 2 pieces of pork on a skewer. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle each side with the cornstarch.
- Turn on the oven’s broiler. Make sure the rack is closest to the broiler. Broil for 2 minutes a side.
Green Curry Shrimp Fried Rice
Green Curry Shrimp Fried Rice
If you happen to have a couple extra tablespoons of curry paste left but not enough to make a batch of curry, it goes great with rice. 2-3 tablespoons is enough paste for 3 cups of fried rice. Simply fry the paste for a minute. Add in coconut milk, sugar, and fish sauce. Simmer that for 3 minutes. Add in your protein and veggies, if any. Shrimp will take 3 minutes, chicken 6 minutes. Add in the rice and cook for 3 more minutes, breaking up all of the lumps. You can use either red or green curry paste. There is no wrong here.
Servings: 2
Ingredients
- 12 large shrimp peeled and deveined
- 4 tsp fish sauce
- 2 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 tsp palm sugar chopped
- 1/2 cup coconut milk
- 6 kaffir lime leaves julienned
- 1 cup frozen peas and carrots defrosted
- 3 cups day old white rice
- 1/2 cup Thai basil chopped
Instructions
- Marinate the shrimp in 2 tsp of fish sauce for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium heat. Fry the green curry paste for 1 minute.
- Pour in the coconut milk, sugar, and the rest of the fish sauce. Simmer for 2 minutes.
- Add in the shrimp, vegetables, and lime leaves. Simmer for 3 minutes or until the shrimp are 75% cooked through.
- Add in the rice. Break up all of the lumps. Toss in the curry sauce, making sure that all of the rice is evenly coated. Cook for 3 minutes.
- Turn off the heat. Stir in the basil.
Green Curry Paste
This paste has the same base as the red curry paste, with the substitution of green chilies for red chilies, and the addition of cumin and coriander seeds, and basil. Since this paste uses fresh green chilies, it can get real hot if you add too many. 10 is a good number for a medium spicy. Store anything that’s not used within a week in the freezer.
Equipment
- Blender, food processor, or mortar and pestle
Ingredients
- 10-15 thai green chilies
- 1/4 cup shallots
- 1 head garlic peeled
- 3 tbsp lemongrass
- 1 tbsp galangal
- 2 tsp lime zest
- 2 tsp cilantro stems
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp coarse salt
- 15 thai basil leaves
- 1 tsp shrimp paste
Instructions
- Dry toast the coriander seeds and cumin seeds. Add them to a spice grinder with the white peppercorns. GRIND!
- Add all of the rest of the ingredients to a food processor or blender.
- Blend until smooth. Make sure to scrape down the sides of the blender with a rubber spatula to make sure all of the ingredients are incorporated within each other.
Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
