A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic.
Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market.
In Thailand we like to fry them with pork, pork liver or shrimp. These flowering chives are actually the unopened bud stems of garlic chives, also known as Chinese chives.
Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves. During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely used.
In this Northern style recipe I use homemade cured pork, though any commercial product from your local Asian store will do just fine.
Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking.
Here is a delicious and simple exception – Stir-fried crab meat in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder.
The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.
Simple dishes are sometimes more of a challenge to master. Fired rice falls into this category. In many cases leftovers are used to prepare it. There is nothing wrong with that. Fried rice can be an elegant dish with fresh ingredients and careful preparation as is presented in this video or as a fast solution to what leftover you have in the fridge. In any case, the result fried rice should be a Proud Dish! Each and every one of the rice grains should have its self esteem intact and infused with flavors.
If your fried rice tend to come out mushy and oily, or if you have hard time to get a balanced taste, this video tutorial is for you!….
Pad Thai is being sold all over the kingdom of Thailand and abroad. Variations to this dish are probably as many as the restaurants and food stalls that sell it. Here is a luxurious, well balanced and tasty version of this all time favorite, the famous Pad Thai Noodles.
The tastes here are sweet, sour, salty and spicy in that order, with an edge of freshly squeezed lime just before eating.
Stir Fried Chicken with Ginger and Black Ear Mushrooms
ผัดกะเพราหมูสับ – Stir Fried Pork With Holy Basil and Chilies Recipe – excerpt from the book “Classic Thai
Stir Fry Dishes” by Thaifoodmaster