Tag: Thai
Duck Noodles with Gravy
Duck Noodles with Gravy
What to do with leftover smoked duck and gravy from Thanksgiving? Sauté it snow peas, red pepper; pour in the gravy and add in egg noodles. This is almost better than the duck itself. If you don’t have any leftovers, you can cook a whole duck from the start and take the meat off. It might take an extra 3+ hours of time, but it will be worth it.
Equipment
- food processor
Ingredients
- 2 tbsp vegetable oil
- 1 1/2 lbs leftover cooked duck diced
- 4 oz snow peas cut in half
- 1 large red bell pepper cut into strips
- 1/2 cup cilantro chopped
- 4 green onions chopped
- 1 large jalapeño thinly sliced
Gravy
- 1/4 tsp white pepper
- 3 garlic cloves minced
- 1” ginger minced
- 5 cilantro sprigs
- 2 tbsp fermented soybean paste
- 1 1/2 tbsp light soy sauce
- 1 1/2 tsp dark soy sauce
- 1/2 tsp five spice powder
- 2 tbsp honey
- 3/4 cup chicken stock
- 1/4 cup coconut milk
Instructions
Gravy
- Add the white pepper, garlic, ginger, soybean paste, 5 spice powder, and cilantro to a food processor.
- Process into a paste.
- Cook the paste in a small pot over medium heat for 2 minutes.
- Stir in the rest of the ingredients. Continue simmering for 5 minutes until the gravy has thickened. Set aside.
Duck Noodles with Gravy
- Cook your egg noodles according to package directions. Drain and set aside.
- Heat up the oil in a wok or large sauté pan over medium high heat. Sauté the duck for 2 minutes.
- Add in the snow peas, bell pepper, green onion, and jalapeños. Sauté for 2 minutes.
- Pour in the gravy.
- Add in the noodles. Toss in the gravy. Cook for 2 more minutes.
- Turn off the heat and stir in the cilantro.
Crab Fried Rice
Crab Fried Rice
Crab fried rice happens to be the most popular type of fried rice in Thailand; and for good reason. This is one of those types of food that you taste once and can’t stop eating. The fried rice boasts a nice crab flavor from the crab paste in soybean oil and the large pieces of claw meat throughout the rice. Minimal prep time and cooks in 12 minutes. This side dish will outshine your main course.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 6 garlic cloves minced
- 2 tbsp crab paste in oil
- 2 cups day old cooked basmati rice
- 4 oz crab claw meat
- 4 green onions
- 1/2 tsp white pepper
- 2 tbsp maggi seasoning
- 2 large eggs beaten
Instructions
- Heat up the oil in a large wok or sauté pan over medium high heat. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add the crab paste. Cook for 1 minute.
- Add in the rice. Break up all of the clumps. Fry for 2 minutes.
- Stir in the crab claw meat. Cook for 1 minute.
- Stir in the green onions. Season with maggi and white pepper.
- Make a well in the center of the pan. Pour in the eggs. Let set for a minute then scramble. Mix with the rice.
Shrimp and Chili Paste Stir Fry
Shrimp and Chili Paste Stir Fry
It’s getting to be that time of the year where I have an excessive amount of basil in my garden and it needs to be used up sooner than later. Here is the perfect recipe to use that basil. This shrimp and chili paste stir fry is unbelievably flavorful and ready in 10 minutes with prep work and cooking time.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 3 red bird’s eye chilies finely minced
- 1 lb 16/20 ct shrimp peeled and deveined; tails removed
- 1 1/2 cups asparagus cut into 2” pieces
- 1/2 medium white onion thinly sliced
- 1 tsp sugar
- 1 1/2 cups Thai basil
Sauce
- 2 tbsp thai chili paste
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the shrimp in a single layer on top of the garlic and chilies.
- Pour in the sauce. Add in the asparagus, onion, and sugar. Stir fry for 3 minutes.
- Turn off the heat and stir in the Thai basil.
