Tag: Thai
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Radna is a Thai-style gravy noodle dish that’s not as well known as pad thai or pad see ewe, but is equally just as good. Rice noodles are stir fried then topped with a meat gravy with gai lan. You can use beef, pork, or chicken as your protein. Make sure to use the right stock according the meat you use. My favorite part of this fish is the chili vinegar sauce that adds a sweet/sour/spiciness to the dish.
Servings: 4
Ingredients
- 1 lb dried flat rice noodles
- 1/4 cup vegetable oil
- 3 tbsp garlic minced
- 1 lb boneless skinless chicken thighs thinly sliced
- 1 tsp sugar
- 1 lb gai lan
- 1 tbsp fermented soybean paste
- 1 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 3 tbsp water
- black and white pepper to taste
Chili Vinegar Sauce
- 1/2 cup rice vinegar
- 3 tbsp sugar
- 1 bird’s eye chili thinly sliced
Instructions
- Mix together the rice vinegar, sugar, and birds eye chilies. Set aside.
- Soak the rice noodles in hot water for 30 minutes.
- Heat up 2 tbsp of cooking oil in a large sauté pan or wok over high heat. Sauté the rice noodles for 3-4 minutes in 2 batches. Set them aside.
- Add in the rest of the cooking oil. Sauté the garlic for a minute.
- Toss in the chicken. Season with the sugar. Sauté for 5 minutes until the chicken is cooked through.
- Add in the gai lan. Stir fry for 2 minutes.
- Add in the soybean paste, soy sauce, fish sauce, rice vinegar, and chicken stock. Bring to a simmer.
- Make a slurry with the cornstarch and water. Stir that into the sauce and allow to thicken.
Massaman Curry Burger
Massaman Curry Burger
Massaman curry is a beef, potato, and peanut curry. It’s one of my favorite Thai curries. So why not turn it into a burger? After pontificating during a ritual smoke session, the Lord Cheeba bestowed this recipe upon me to deliver to you.Massaman curry paste is pretty much red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. You can make your own curry paste or buy some that is all ready made up. There’s nothing wrong with store bought curry paste. There’s many of good quality. But if you have time, I recommend making it homemade. The curry sauce is the paste simmered with coconut milk, brown sugar, fish sauce, tamarind concentrate, and peanuts. This is all ready in 5 minutes. The burger patties are seasoned with grated onions, fish sauce, and black pepper. You can either pan fry or grill them. It’s currently -30 below in MN right now, so I think I’ll pan fry. Once they are cooked to your liking, dip the patties in the curry sauce. To continue with the massaman fusion theme, I placed the burgers on a toasted potato bun, topped with fried potato slices and caramelized onions. And if you haven’t had enough potatoes, serve the burger with a side of fries.
Servings: 2
Ingredients
Massaman Curry Sauce
- 4 tbsp red curry paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1 pinch nutmeg
- 1/2 cup coconut milk
- 1/2 tbsp brown sugar
- 1/2 tbsp tamarind concentrate
- 2 tsp fish sauce
- 3 tbsp peanuts chopped
Burger Patty
- 1 lb 85% ground beef
- 3 tbsp onion grated
- 1 tbsp fish sauce
- 1 tsp black pepper
Burger Toppings
- 2 potato buns toasted
- 1/4 medium white onion thinly sliced
- 1 small russet potato sliced 1/8” thick
- vegetable oil for frying
Instructions
Massaman Curry Sauce
- Mix together the red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg.
- Mix together the curry paste, coconut milk, brown sugar, tamarind concentrate, and fish sauce in a small pot over medium heat.
- Simmer for 5 minutes. Turn off the heat. Stir in the peanuts. Set aside.
Burger Toppings
- Sauté the onion in 1 tbsp of vegetable oil over medium high heat for 5 minutes. Set aside.
- Heat up 2 tbsp of vegetable oil in the same pan. Add in the potato slices.
- Fry for 3 minutes a side until crispy. Set aside.
Burger Patty
- Season the ground beef with grated onions, fish sauce, and black pepper. Form into patties.
- Heat up a sauté pan or griddle over medium high heat. Add the patties to the pan.
- Pan fry the burgers for 5 minutes a side.
Burger Assembly
- Toss each of the burger patties in the massaman curry sauce.
- Place the burger on top of a toasted potato bun. Give it another scoop of the curry sauce.
- Top the burger with the fried potato slices and caramelized onions.
Nam Tok (Thai Steak Salad)
Nam Tok (Thai Steak Salad)
Have you ever dreamt of the perfect salad; a salad where beef replaces lettuce? It exists in the form of nam tok; also known as waterfall steak salad. The steak salad consists of slices of marinated steak tossed with mint, cilantro, shallots, lemongrass, and green onions with a dressing of lime juice and fish sauce. The salad gets dusted with toasted rice powder, which is dry toasted rice that is ground into a powder. A true carnivore’s FU.
Ingredients
Steak marinade
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 2 tsp lime juice
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 1 large garlic clove minced
- 12 oz strip steak or sirloin, flank, or skirt steak
- 2 tbsp vegetable oil
Steak Salad
- 1/2 cup mint leaves
- 3 tbsp shallots chopped
- 2 tbsp lemongrass finely chopped
- 2 tbsp cilantro chopped
- 1 green onion chopped
- 2 tbsp lime juice
- 1 1/2 tbsp fish sauce
- 2 tbsp toasted rice powder
- chili flakes to taste
Instructions
- Mix together all of the marinade ingredients.
- Marinate the steak for 4 hours in a storage bag, making sure to squeeze out all of the air.
- Heat up cooking oil in a cast iron skillet over high heat. Place the steak in the pan.
- Sear the steak for 3 minutes a side.
- Let the steak rest for 10 minutes before slicing.
- Remove any fat on the steak. Slice the steak thinly.
- Toss the steak with all of the salad ingredients plus 1 tbsp of the toasted rice powder.
