Noodle in Fish and Anchovy Curry Paste

Noodle in Fish and Anchovy Curry Paste

For 2 Serving

Ingredients

• 4 cups anchovy soup
• 20 dried chilies
• 1/4 cup sliced lemongrass
• 4 pieces of sliced galangal
• 7 red shallots
• 2 tablespoons garlic
• 1 fish (any meaty white fish) weight 400-500 grams, clean and boil in hot water, remove the bone (use only meat)
• 800 grams noodle
• boiled egg and fresh vegetables (string bean, bean sprout, mint leaves, cucumber, etc.)

Preparations
1. Heat anchovy soup in a pot over medium heat. Add dried chili, lemongrass, galangal, red shallot, and garlic. Wait until boiling, then remove from heat. Separate the soup and the ingredients in the pot.
2. Grind the ingredients that are separated from soup (dried chili, lemongrass, galangal, red shallot, garlic)in a mortar and pound until mixed thoroughly (or using food processor). Then add cooked fish fillet and grind again until mixed well.
3. Heat anchovy soup in a pot again . Then add prepared herb and fish mixture (2nd step). Wait until boiling, add salt or others as your desired taste. Remove from heat and transfer to a serving bowl.
4. Arrange noodle in a plate. Serve immediately with prepared soup, boiled egg and fresh vegetables.

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Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

For 2 Serving

Ingredients

• 300 grams medium-sized cleaned prawns
• 4 coriander roots, crushed
• 20 peppercorns
• 4 cloves garlic, smashed
• 3 pieces of sliced ginger, smashed
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 1/2 tablespoon sugar
• 1 tablespoon oyster sauce
• 2 cups mung bean noodles, soaked in hot water and cut into 3-5 inch long
• 1 cup water
• 1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)
• coriander leaves (for garnishing)

Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.
2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.
3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).
4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.

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crisp noodles(Mee Krob)

crisp noodles(Mee Krob)

Ingredients:

• 3/4 cup (150 grams) thin rice noodle vermicelli
• 1/4 cup finely chopped pork
• 1/4 cup finely chopped fresh shrimp
• 1 tbsp. chopped garlic and shallot
• 1 tbsp. fermented soybeans (yellow soybean sauce)
• 1 tbsp. white vinegar
• 1 tbsp. fish sauce
• 4 tbsp. palm sugar
• 1 tsp. ground dried chillies
• 1 tbsp. lime juice
• 1 cake yellow (or white) beancurd (tofu), cut into matchstick-size pieces and fried crisp
• 2 pickled garlic bulbs, thinly sliced
• 1 fresh chilli, thinly sliced
• 3 Chinese chives (gao choy) or green scallion tops
• 2/3 cups (50 grams) fresh bean sprouts
• 3 cups cooking oil (i.e. soybean, corn, safflower, or peanut oil)
• 1 tbsp. thinly sliced kaffir lime rind (fresh or dried)

Preparation:
1.If the noodles are very fine, fry in oil until crisp and golden, then drain. If the noodles are thick, soak 15 minutes in water, drain well, and then fry a few at a time.
2.Heat 1/4 cup oil in a frying pan or wok. Fry the garlic and shallot until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, dried chillies. When thick, add the lime juice. Mix and season to obtain a sweet, sour, and salty flavor.
3.Reduce the heat, add the noodles and continue turning in the sauce until they stick together; then, add the beancurd; mix, and spoon onto plates.
4.Sprinkle with the pickled garlic, chilli, thinly sliced kaffir lime rind or add coriander leaves more. Place bean sprouts and Chinese chives on the sides of the plates.

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Khao Soi Kai

Khao Soi Kai
Khao Soi Kai is Northern Thailand’s signature dish and can be found on every corner in town in Chiang Mai and Chiang Rai. You will find Khao Soi always done slightly differently, but always served with the same condiments and garnishes so you can adjust it to suit your own taste.

Prep Time: 15 minutes
Cook Time: 10minutes
Serves: 2

Ingredients:

• 100g chicken pieces
• 2 small portions egg noodles
• 1 tsp red curry paste
• 1 tsp yellow curry powder
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tsp white sugar
• 1 tbsp coriander, chopped
• 1 tbsp spring onion, sliced

Garnish:

• coriander leaves, chopped
• pickled lettuce leaves
• lime wedges
• diced shallots
• chilli oil

Preparation:
1.Heat some vegetable oil in a wok. Deep fry 1 portion of the egg noodles and set aside.
2.Boil the second portion of egg noodles until cooked, drain and place in a soup bowl with the coriander.
3.Heat another wok and when hot, add half of the coconut milk, the red curry paste, the yellow curry powder, and stir until everything is blended together and it starts to boil.
4.Add the rest of the coconut milk, the fish sauce and the sugar.
5.When it starts boiling again, lower the heat and add the chicken, stock and spring onions.
6.When the chicken is cooked, pour the chicken and curry soup over the noodles that are in the soup bowl.
7.Top with fried noodles, garnish and serve.

You can add more fish sauce and sugar to taste. Also, add some picked lettuce leaves and shallots and squeeze some lime juice over the noodles. If you like your Khao Soi Kai hot, you can add some chilli oil.

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