Hot and Sour Shrimp Soup - (Tom Yum Kung)

Hot and Sour Shrimp Soup - (Tom Yum Kung)



This is the most popular of all Thai soups. This fragrant and flavourful steaming broth is also a favourite here in the US. Sometimes I use shrimp, scallops and calamari rings for a Tom Yum Talay. You can even use firm white fish as a variation, but shrimp or prawn are the most common ingredient.

Ingredients
1/2 lb. medium sized shrimp, shells removed and butterflied
3 stalks fresh lemon grass-bruised and slit and cut in half
3 cups water, shrimp or fish stock
fish sauce (nam plah)
4-6 slices fresh galanga (kah)
4-6 fresh kaffir lime leaves (bai magrood)
1 cube Knorr Tom Yum Soup base
2 tsp jarred Tom Yum Soup Base
1 small red onion cut into 1" pieces
1 cup fresh small white mushrooms, cut in half
1 can whole straw mushrooms, drained
2 small tomatoes, cut in quarters

Finishing Soup
2 green onions, cut in thin slices
cilantro sprigs for garnish
Juice of 1-2 limes, to desired sourness
Fish Sauce for desired saltiness

To make stock:

Add 6 cups of water to a stock pot, add empty shrimp shells, lemongrass, and kaffir lime leaves. To prepare lemongrass-remove outer hard leaves, cut off the top third and the bottom root, small several times with the back of a clever to release the fragrant oils, cut in half then slit each half down lengthwise. Add the sliced galangal and kaffir lime leaves.

Bring to a boil, then reduce heat to low and simmer for 20-25 minutes to make a nice stock. Strain out the shrimp shells and lemon grass.

Add the Knorr cubes and Tom Yum paste, stir until disolved, taste and adjust flavours. Simmer a couple of minutes. Add the onion and mushrooms. Bring to a simmer, add the onions. Simmer for a couple of minutes. Add in the tomato wedges and shrimps. After 30-35 seconds, turn off heat, add lime juice to the desired sourness and fish sauce to attain the proper saltiness.

Do not let the prawns or shrimps overcook.

Serve immediately.

Garnish with green onions and cilantro sprigs. Offer guests fish sauce, chopped chiles and lime wedges to adjust to their taste.

Crab And Pork Stuffed Shells (Poo Jah)

Crab And Pork Stuffed Shells (Poo Jah)

This is traditionally made from small whole fresh blue crabs or swimming crabs in Thailand. The fresh crabs are droped into boiling water to quickly cook After they cool a bit you split the shells and remove the meat. You use the top shell to hold the pu ja.

Sometimes I just use Dungeness crab or even good quality fresh crab meat. You can use those cute little porcelain ramekins instead of crab shells for this tasty appetizer, although the crab or even scallop shells make a fun first course or appetizer.

You should use a bamboo steamer or a steamer with a towel under the lid to prevent condensation dripping on to the crab.

1 duck egg (or large hen's egg)
2 Tbs minced garlic
2 Tbs chopped coriander/cilantro (including the root if possible)
4 oz. crabmeat
4 oz. lean ground pork
2 Tbs fish sauce
1 Tbs light soy sauce
Pinch of sugar

Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked.

Serve on a leaf or two of lettuce.

Garnish with slivered length-wise red and green chiles and coriander leaves.

Note: You can make this spicy by adding a little minced Thai chiles (phrik chee fa).

Note crab information: Blue crabs are most often used for this dish, Dungeness Crab works great as well using the large top hard shell as a family style serving dish.

If you live in an area where lobster is plentiful this recipe using lobster meat served in the half shell would be simply amazing. A King's dish for sure.

Picked crab meat is sold commercially, and the canning operations have huge crab picking 'houses' usually manned by local women armed with sharp knives and who manage to completely remove the meat, sorted into lump, claw, backfin, and the other smaller bits, in less time than a the usual crab eater takes just to get into one crab, remove the gills, and pry out the lumps. I often buy Phillip's Brand crab meat in the refrigerated tin when Dungeness is not in season here and it is fabulous for this recipe.

Maryland and Virginia crab works great also.

Blue crabs average 15% edible meat, and that meat is high in vitamin B12. Just three ounces of crab meat contain a full day's allowance of the vitamin

thai style toast with shrimp

Crispy toast topped with minced shrimp, then deep fried, make for a fabulous appetizer.


This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

A delicious Thai appetizer and a street vendor favorite, click here to see it made streetside in Bangkok.

Ingredients:
Bread, 8 pieces
Shrimp, 300 grams
Ground pork, 100 grams
1 egg
Coriander, 1 tsp
Garlic, 2 clove
Thai pepper powder, 1/8 tsp
Thin soy sauce, 2 tsp
salt, 1/4 teaspoon
White sesame seeds, 2 tbsp
vegetable oil

Method:
Let bread sit overnight to dry. Clean shrimp. Mix shrimp and pork together. In another bowl mix finely chopped coriander with finely chopped garlic and salt and pepper powder. Combine shrimp and pork mixture with coriander mixture. Add beaten egg and thin soy sauce. Mix well. Divide the mixture to be 8 parts. Spread on the bread smoothly. Sprinkle with white sesame seeds. Heat oil in wok and wait until it is very hot (just before smoking). Place bread in hot oil face down and wait until golden color. Remove from wok and place it on paper to remove excess oil. Serve with cold fresh cucumber slices.

Thai Spring Rolls (Po Piah Tort)

Thai Spring Rolls (Po Piah Tort)

2 oz vermicelli noodles
3 cloves garlic
2 coriander (cilantro) roots
6 white peppercorns
1 Tbs safflower oil (for frying paste)
2 oz shrimp meat, minced
2 oz lean pork, minced
1 Tabs minced scallions
1-2 Thai Chiles minced (optional)
2 Tabs fish sauce
1 Tab palm sugar
4 oz bean sprouts root removed
2 Tabs fresh coriander (cilantro) leaves
2 Tabs sliced shallots
1 packet spring roll wrappers (about 50 sheets)
4 Tabs plain (all-purpose) flour mixed with
2 Tabs water to make a paste
6 cups safflower oil for deep-frying

Preparation:

Place the vermicelli noodles in a bowl of warm water for 15 minutes to soften. Then remove from water and cut into 3” lengths. Set aside
Place the coriander roots, garlic, chiles, and peppercorns in a mortar and pound with pestle until a fine paste is made.
Add the paste to the hot oil and stir fry until fragrant. Then add the prawns and pork and stir fry until done, about 2 or 3 minutes. Now add the noodles, fish sauce and date palm sugar stirring to incorporate.
Place mixture in a bowl to cool. Add the coriander leaves, scallions, shallots, and bean spouts and mix together.
Set up your work station: plastic cutting board or work surface, bowl with meat mixture, bowl with flour and water mixture, plate with wrappers (covered with a slightly damp cloth to prevent drying out if it is a hot day.
Place a wrapper on the work surface, place 1 Tbs of meat mixture along the bottom third of the wrapper covering within ¾” of the two side edges. Tightly roll up the bottom edge of the wrapper, then fold over the right and left sides, continue rolling tightly up to almost the top edge, apply a little flour water slurry with your finger tips to aid in sealing the roll.. This should be done one hour prior to frying and serving. This allows the “glue” to dry. Repeat this process until the meat filling is gone.

When ready to fry: pour oil into pan, heat to 350 deg F. Place several egg rolls (6 or 7) in the oil to fry, turning them to evenly brown all around.. Place fried egg rolls on paper towels to drain.
Serve at once with Hot Sweet Spicy Dipping Sauce or Cucumber Relish

Hot-Sweet Spicy Dipping Sauce
(Nam Jeem Kai Yang)

This hot, sweet and spicy dipping sauce is excellent with barbecued chicken and deep fried snacks such as egg rolls or fried calamari.

1 cup distilled white vinegar
2 cups sugar
½ tsp salt
2 Tabs Chile Sauce (Lee Kum Kee has a good one with garlic)
Bring the vinegar and sugar to a boil in a sauce pan., simmer and stir until sugar is thoroughly dissolved. It will need to boil for 2 or 3 minutes. Add the salt, reduce heat and continue simmering for another 5 or 6 minutes. Remove from heat stir in the chile sauce.
Serve at room temperature.
Place in glass jar in refrigerator for up to 3 weeks.
Makes 1 cup.

Thai Cucumber Relish
(Nam Thaeng Kwa)

This colourful relish is served with many Thai dishes such as egg rolls and barbecued chicken.

Combine the following in a saucepan:
• 1/2 cup distilled white vinegar
• 1/2 cup white or brown sugar
• 1 large hothouse type cucumber (1#)
• 2-3 Thai chilled (phrik khee nu) minced
• ¼ cup peanuts, roasted, unsalted and chopped
• 3 cup cilantro leaves and stems, chopped
Boil sugar, salt and water in small sauce pan to dissolve. This will take less than a minute. Let the mixture cool to room temperature.
Peel the cucumber, cut in half lengthwise, thinly slice. Combine with the sugar mixture in a bowl, carefully nmix. You can add the optional peanuts and cilantro at this time.
This must be made just before serving or the cucumbers will not be crisp.
If you must use regular cucumbers, please remove the seeds by scooping them out prior to slicing.
Makes 1 ½ cups

Pork Satey(Muu Satay)

PORK SATAY
(Muu Satay)

Satay is one of the most famous street foods of Thailand. You are drawn in by the sweet fragrance of this meat on a bamboo stick. Satay can be made from pork, chicken, lamb, shrimp, even calamari. Satays are cooked over charcoal grills along the street side. The meat takes on a wonderful smoky taste. It is usually served with a cucumber relish.

Satay Meat
6 shallots, chopped
1 tsp fresh turmeric root grated, or 1/2 tsp powdered turmeric
1/2 tsp salt
2 Tabs fish sauce (nam pla)
1 Tabs date palm sugar
1# pork, cut into thin 1 ½” x ½” strips

Marinade
1 cup coconut cream (thick part of the coconut milk NOT sweetened)
4-8 large dried red chiles, deseeded and chopped
3 shallots, chopped
4 cloves garlic
1 stalk lemongrass, thinly sliced
1 Tabs galangal, peeled and minced
1 tsp kaffir lime zest
2 coriander (cilantro) roots
1 tsp kapi (shrimp paste), roasted
1 Tabs coriander (cilantro) seeds, roasted
1 Tabs cumin seeds, roasted
1/2 tsp salt

SATAY SAUCE
3 cups coconut cream
Chile paste
3 Tabs fish sauce (nam pla)
3 Tabs date palm sugar
¼ cup tamarind water
2/3 cup raw peanuts, roasted and ground

Method:

Place the shallots, turmeric and salt in a mortar and pound into a fine paste. Mix the paste with the remaining marinade ingredients thoroughly coating the meat, and place in a covered bowl over night.
Soak bamboo skewers in water for 30-45 minutes.

Skewer the meat using an in and out sewing-like motion to secure the strips on the bamboo skewers. and grill over a low medium heat. Turn the strips and baste several times for about 5 minutes or until desired doneness.

Serve with the satay sauce and cucumber relish.. Some people in the north of Thailand also serve with sticky rice.

To make the chile paste, place the paste ingredients in a mortar and pound until smooth. This can also be done in a food processor.

To make the satay sauce, boil the coconut cream for about 4 minutes in a saucepan until it begins separate. Add the chile paste and stir continuously to prevent burning. Fry until fragrant about 8 minutes. Continue cooking for about 5 more minutes while you add the sugar, tamarind water, and fish sauce while stirring to incorporate these ingredients. Now add the peanuts and stir them into the sauce.

This sauce will be a balance of salty-sweet-sour-hot.
Serve satays with the Cucumber Relish, sauce, and cilantro and or sticky rice if desired.

Crispy Prawn Purses

Crispy Prawn Purses

I am often asked for Thai Dim Sum recipes and this is always a big hit with our family and friends. I serve at least two dipping sauces which allows guests to customize the flavours of sweet and or hot to their taste.

These little purses can be made a head and deep fried just before serving to your hungry guests. They are the perfect pass around drink snack which is very popular in Thailand. The flavour is complimentary to both a chilled beer, such as Sigha or a lovely chilled glass of Chardonnay.

Crispy Prawn Purses
(Prathat Kung Tod)

________________________________________
INGREDIENTS:
1 package spring roll wrappers
300 grams prawns
1/4 cup coarsely chopped pork that has some fat
1/4 cup diced fresh water chestnut
100 Chinese chives, blanched*
2 chopped coriander roots

6 cloves garlic
2 Thai chiles minced
1/4 tsp White pepper
1 tbsp light soy sauce
1 tbsp corn flour
2 tbsp sesame oil
4 cups vegetable or peanut oil for deep-frying


Method
Place the coriander roots, garlic, white pepper, and chiles in a mortar and pound to a paste with pestle.

Wash the prawns; shell and de-vein, discarding the heads and tails. Soak the prawns in ice cold water which has 1 teaspoon salt added for 20 minutes. This refreshes the prawn to taste sweet and fresh.

Use the flat side of a clever and whack the prawns a few times to flatten and break them up a bit.
Place the smashed prawns in a mixing bowl; combine with the fatty pork, diced fresh water chestnuts, and the garlic-coriander root-white pepper– chile paste.

Using clean hands knead the mixture by tossing it against the sides of the bowl until it becomes stiff. Cover the bowl with plastic wrap and place in the refrigerator to chill for about one hour until it is very cold.

Cut prepared the spring roll sheets into smaller circles of about 3" in diameter. Place on a plate and cover with a damp cloth or paper towel to prevent them from drying out.

Place a scant tablespoon of the filling mixture of the filling onto the center of each sheet; gather the sides up to form a purse shape, and tie the tops neatly with strings of the blanched chives. Place on a tray covered in parchment paper to prevent sticking. Repeat until finished.

Preheat the oil over medium heat until 375 Deg F . Gently place several of the little purses in to the hot oil and fry until just golden. Be careful not to overcook them! Remove from the oil and drain on paper towels or racks over paper towels.

Arrange on a serving plate and serve with dipping sauces.

Suggested dipping sauces:

Thai Sweet Chili Sauce http://www.bellaonline.com/articles/art47248.asp

Green Chile Seafood Sauce http://www.bellaonline.com/articles/art61477.asp

Hot-Sweet Spicy Dipping Sauce (Nam Jeem Kai Yang)

http://www.bellaonline.com/articles/art30861.asp

•Buy the long Chinese Chives, about 7” or more long, and blanche for a few seconds in boiling water, drain and dry and separate for ease of typing purses.

If fresh water chestnuts are not available you can substitue with canned water chestnuts. I highly recommend using the fresh water chestnuts if avaiable as the sweet, non-starch crisp water chestnuts are so much better. Just wash, boil for 20 minutes, cool, peel.

pic

Thai Chicken Salad (Laab)

This has been a favourite dish of ours for a quick healthy lunch ever sibnce we first ate Laab in Korat back 20 some years ago. Laab, sometimes spelled Larb, is a common dish in Issan-North East Thailand as well as in Laos.

It can be made with minced chicken or pork, but I usually use minced chicken meat. When it comes to salad-as-meal, few culinary cultures have it over
Thailand, where salads often reach main-course status as a complete meal.

This salad combines the flavour and texture of minced meat with the flavour of toasted rice and fresh Thai herbs.

8 ounces boneless, skinless chicken meat, breast or thigh (or pork)
Juice of 2 limes
1 tablespoon peanut oil
Dried Thai roasted red chile flakes, or fresh minced Thai Chiles to taste
2 tablespoons Thai fish sauce (nam pla)
2 shallots, thinly sliced
2 green onions
1 Stalk lemon grass, bottom portion minced
3 Kaffir lime leaves, chiffonade
6 sprigs fresh cilantro
6 sprigs fresh mint
1 tablespoon raw white sticky rice
Mixed baby greens, romaine, or Nappa cabbage

Method:

Mince the raw chicken. You can cut it into chunks and process it
in the food processor (steel blade)or whack with two meat clevers quickly until minced. Boneless pork loin or tenderloin may be substituted.

Place the chopped meat in a bowl and mix it well with about half of the lime juice.

Heat the oil in a nonstick skillet or a wok, add the dried Thai chiles, and briefly cook the chopped meat. It should just cook through, losing its pink colour but remaining moist and tender.

Pace the meat aside to cool. Drain off any excess fat.

Mix together the remaining lime juice and the fish sauce, and stir it into the meat.

Chop the shallot, green onions, cilantro and mint.

Stir the chopped shallots and green onions in with the meat. Add about
half of the chopped cilantro and mint, setting the rest aside.

Toast the raw sticky (glutinious)white rice in a small dry skillet over medium-high heat until it turns golden brown, stirring it frequently and keeping a
close eye on it so it doesn't scorch. As soon as it is evenly browned, pour it out of the skillet into a small mortar, and grind it with a pestle until it's a crunchy powder or grind in clean coffee grinder. Stir about half of this into the meat mixture and set the rest aside.

Note: I usually do a larger amount of this toasted rice and keep on hand in a glass jar to use in various Thai dishes.

Wash, spin dry and roughly shred enough romaine lettuce and/or
Nappa cabbage to make a good-size salad, or use a baby greens mixture.

Place this salad mix into a large ooden slad bowl. Top with the meat mixture, and garnish with the reserved cilantro, mint and toasted rice.

Serve, with extra sauce such as nam pla phrik on the side, and steamed
rice if you like. Often Sticky Rice is served on the side for Laab. You take small amounts of the rice and form small balls of rice which you poip intoyour bowl between bites of the laab. This will make for a heavy lunch and you will be wanting a nap as they take in Thailand after such a meal.

We usually forego the rice unless it is for an evening meal.

Papaya Salad (Som Tom Thai)

Papaya Salad (Som Tom Thai)


Som Tom is one of the most popular of all Thai salads. It is often eaten with sticky rice as a whole meal along with cabbage leaves. The flavours of Som Tom vary greatly depending on which region of Thailand you are eating.

In Isan/Isaan/Esarn, the Northeast Plains area of Thailand Papaya Salad will usually include an oblong nut fruit whole that gives a slight touch of bitterness to the salad which is a typical taste of the area. This bitterness is a balance with the sweet, hot, salty, sour, and is also very popular in neighbouring Laos.

The cuisine of Laos and Isan share many similarities as does the language. Many of these people are a mixture of Thai/Laos and have been for generations.

Salted crab is used in Som Tom in the Northeast as well in Som Tom instead of dried shrimp. These small crabs are fresh water crabs from the Mekong River. Green papaya salad with dried shrimp and peanuts is called Som Tom Thai. The green papaya salad with salted crab is called Som Tom Pbooh.

Som Tom is said to be the most popular dish for Thai woman and I can see why. The exciting flavours are so satisfying and healthy if you don't eat much sticky rice.


(Som Tom Thai)

Papaya Salad

INGREDIENTS :

3 garlic cloves
2 to 6 Thai Chiles to your taste
2 tbsp. pea nut or cashew nut
2 tbsp. dried shrimp
3 tbsp. fish sauce
3 tbsp. palm sugar
2 tbsp. lime juice
1 peeled and shredded green papaya* (about 2 cups)
4 small tomatoes cut into wedges
*optional julienned carrots and or green beans

Eaten on the side: cabbage, lettuce and leaves of chaphlu
Optional side - steamed sticky rice

Preparation
Place the first three ingredients into a mortar and pound furiously with the pestle to create a paste. Then add fish sauce, lime juice, and palm sugar, and continue to pound.

Add the papaya and carrots and or green beans if being used, and gently pound to incorporate the sauce. Add tomatoes and lighty toss.

Serve with cabbage wedges, chaphlu and other sliced vegetables of choice and sticky rice to eat along with the papaya salad.
Serves four.

If green papaya can not be found you can use green mngo, or even kolrobi and carrots shreded.

*Some modify for your test…..to more some meat “”shimp or meet pork to cooked*

Thailand Cuisine

If you are looking for an internationally famous food then it is none other than Thai Food. The Thai cuisine is very famous worldwide as it constitutes amazing blend of aquatic animals, plants and herbs. One can find all the five elementary tastes: sweet, spice, bitter, salty and sour. While tasting the popular Thai dishes you will find lime juice, garlic, chilies, lemon grass and fish sauce as common ingredients. Basically the distinctiveness of Thailand Food depends upon, by whom it is cooked and for what occasion it is cooked. One can see a little influence of Chinese cuisine on Thailand Food.

Rice is one of the principle food ingredients that is omnipresent in all kind of Thailand Food. The jasmine rice and sticky rice are the kinds of the rice taken by Thai people. The fresh herbs are used while preparing Thailand Food as it increase the quality of the aroma of the food. A single time meal consists of a hot cup of soup, a curry dish with condiments, a dip accompanying fish and vegetables. Also you can add some spice salad to the meals to make it heavier. The balance of spicy taste is maintained by the cooks while serving the spicy and non spicy dishes. For desserts you can enjoy the Thai sweets and fresh fruits.

The tools utilized normally by Thai people to have their meals are spoons and forks. Thailand has maximum number of Buddhist population, so one can see the impact of Buddhism in Thailand Food.

The Thailand Food is served with roasted duck or pork topped on it. In that case one needs to have a fork obviously. If you are having a noodle soup then you can have it with the help of chopsticks too. One can see the influence of Chinese, Indian and Japanese styles in Thailand food culture.

If we take a look at Thailand food menu we will find that some of the dishes are really tempting and delicious:

•Titbits: Hors d’oeuvre and snacks like rolls, puffed rice cake, satay etc.

•Dips: Made from chilies, garlic, lime juice, fish sauce etc

•Curries: The ingredients in Thai curries are powdered dried spices and fresh herbs.

•Salad: The Thai salads are normally sour, salty and sweet which are topped by different kind of meat textures.

•Desserts: No Thai dish is complete without sweet dishes. The Thai people like to take something very sweet after a spicy treat.

•Soups: Soup is the main dish when accompanied with rice is preferred to be taken by Thai people. One can find the quality of herbs and spices used in the soups.

Thai people are usually fond of eating rice with their meal and therefore whenever you stay with a Thai family, then be very cautious because you might end up putting on too much weight. Tastes of Thai Food can be amended to suit individual desire. All those who have eaten exotic Thai Food will in no way fail to order them again whenever their preferred dish is available.

I am a writer by profession and I have been writing articles for more than a year now. I also offer my writing services.

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ในปัจจุบันนี้มีชาวต่างชาติมากมายชึ่นชอบอาหารไทยเราแต่ก็มีไม่น้อยที่ทานได้เป็นบางอย่างเท่านั้นเอง เวปนี้จัดทำขึ้นเพื่อเป็นประโยชน์แก่ท่านทั้งหลายที่มีโอกาททำอาหารไทยให้คนต่างชาติทาน สูตรอาหารเหล่านี้นั้น ต้องขอบอกเอาไว้ก่อนว่าได้จากประสพการณ์การทำอาหารให้คนต่างชาตทานมานับสิบปี เนี้อหาอาจไม่สบอารมณ์ อาจารณ์ด้านอาหารไทยท่านได้ก็ต้องขออภัยมา ณ.ที่นี้ด้วย เพราะได้รวบร่วมเอาจากการสังเกตุความต้องการของคนทาน และได้สัมผัสทำงานร่วมกับชาวต่างชาติหลายเชื้อชาติ จึงพอเข้าใจความต้องการของคนเหล่านั้นดี แต่ละชาติแต่ละประเทศ ความชอบความต้องการนั้น ก็แตกต่างกัน แต่หากว่าเราเข้าใจความต้องการของเค้าแล้วคิดว่าคงไม่ยากที่จะดัดแปลงตามความชอบของท่านเหล่านั้น.....

กุ้งแม่น้ำผัดผงกระหรี่

กุ้งแม่น้ำผัดผงกระหรี่

กุ้งแม่น้ำ 3 ตัว

(ตัดหนวดกับส่วนที่แหลมตรงหัวออกด้วย แล้วใช้มีดปลายแหลมฝ่าหลัง จากต้นคอจนถึงส่วนบนของหาง)

หอมหัวใหญ่ (หั่นเป็นชิ้นเล็กๆ) 1 ช้อนโต๊ะ

บล็อคโคลี่หั่นเป็นชิ้นเล็กๆพอคำ 1 ช้อนโต๊ะ

ยอดข้าวโพด หั่น 1 ช้อนโต๊ะ

หน่อไม้ฝรั่ง หั่นเป็นท่อนๆ 1 ช้อนโต๊ะ

ต้นหอม หั่นเป็นท่อนๆ 1 ช้อนโต๊ะ*

คื่นฉ่ายหั่น 1 ช้อนโต๊ะ*

ผงกระหรี่ 3 ช้อนชา

ไข่ไก่ 2 ฟอง

นมสด 5 ช้อนโต๊ะ

ซี่อิ้วขาว.น้ำตาล.น้ำมันหอย.อย่างล่ะ 2 ช้อนชา

เนยสด(ที่ใช้เนยเพราะเนยทำให้รสนุ่ม) 1 1/2 ช้อนโต๊ะ

น้ำสะอาด 5 ช้อนโต๊ะ

วิธีทำ............

1.นำกุ้งที่ฝ่าหลังไปล้างแล้วพักให้หมาดน้ำสักนิด ตั้งกระทะน้ำมันพอร้อนแล้วจึงนำกุ้งลงไปทอดให้สุกปานกลาง แล้วให้ยกออกพักให้หมาดน้ำมัน

2.ตีไข่ใส่ถ้วย เทนมสด.ผงกระหรี่.ซี่อิ้วขาว.น้ำตาล.น้ำมันหอย ต้นหอม.คื่นฉ่าย.ค้นให้เข้ากัน

3.ตั้งกระทะบนเตา พอกระทะร้อนให้ใส่เนยลงไป หรี่ไฟให้อ่อนลงแล้วจึงเทผัก หอมใหญ่.บล็อคโคลี่.

หน่อไม้ฝรั่ง.ยอดข้าวโพด.ลงไปผัด เอากุ้งที่พักไว้ลงไปผัดด้วย พอผักเรื่มอ่อนตัวให้เทน้ำสะอาดลงไป

ระวังไฟด้วย อย่าให้ไฟแรงไป พอเดือด

4.แล้วจึงเท ส่วนผสมที่ 2. ลงไปค้น ค่อยๆค้น อย่าให้ติดก้นกระทะ ตัวไข่ก็จะเริ่มจับตัวกัน ให้ค้นตลอดเวลา

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นำเสนอ

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