Baked Red Potatoes

8 RED POTATOES POTATOES
1/4 CUP OLIVE OIL
1 TEASPOON KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON CRUSHED OREGANO LEAVES

PREHEAT THE OVEN TO 400 DEGREES F

COOK POTATOES BY CLICKING 1 CLICK OF COOK POTATOES IN THE MICROWAVE FOR 4-5 MINUTES

CUT THE POTATOES IN HALF AND PLACE IN A SHEET PAN AND SPRINKLE THEM WITH SALT, BLACK PEPPER, AND CRUSHED OREGANO LEAVES AND MIX WELL AND SPREAD THEM OUT INTO 1 LAYEAR.

BAKE IN THE OVEN FOR 30 MINUTES OR UNIL BROWNED.

Stir-Fried Rice Noodles with Shrimp Gravy (Sen-Yai-Rad-Na-Gong:เส้นใหญ่ราดหน้ากุ้ง)

Stir-Fried Rice Noodles 

Ingredients: 

1 pack flat rice noodles 

2 tablespoons black soy sauce 

1 teaspoon soy sauce 

2 tablespoons vegetable oil

you can find these thick flat rice noodles in Asian Stores and the noodles are located near by tofu and bean sprouts sections 

slice noodles into 1/2 inch wide strips and warm them in the microwave 1 minute  

after warm the noodles up and will be easier to lose the strands   

Stir-Fried Rice Noodles 

Stir-Fried the Rice Noodles

Instructions: 

Heat a wok or a large pan with 2 tablespoons vegetable oil and stir in rice noodles, black soy sauce, and soy sauce. Try to separate noodles around the pan to create crispy texture. Stir-fried noodles until they are turning brown and keep them warm on a serving plate.  

Rad-Na Gravy:

Ingredients: 

5 garlic cloves, peeled, chopped 

10 shrimps, peeled, and deveined

1 egg

1 can whole spears baby corn, sliced  

1 carrot, peeled, thinly sliced 

5 stalks Chinese broccoli, stems thinly sliced on a bias, and leaves roughly cut

1-2 tablespoons fermented soy bean paste: Tao-Jiew

2 tablespoons soy sauce

1 tablespoon oyster sauce 

1/2 tablespoon fish sauce  

pinch of salt and sugar 

pinch of white and black pepper 

2-3 tablespoons corn starch mix with 2 tablespoons water to make a gravy 

about 2 1/2 cups of water or chicken stock  

2 tablespoons vegetable oil

peel the tough surface of the lower stems of Chinese Broccoli and thin slices

Instructions:

Heat a wok or a large pan with vegetable oil, add chopped garlic and stir until light brown and add shrimps and stir until cooked and set them aside. 

In the same wok pour water or chicken stock and add vegetables: carrot, baby corn, Chinese broccoli, and season with soy sauce, soy bean paste, fish sauce, pinch of salt, sugar, pepper, and pour the beaten egg and stir. Add corn starch and keep stirring until the gravy thickens. Add cooked shrimps and check the seasonings. To serve, pour the vegetables and shrimps gravy over the fried noodles. Serve hot with condiments such as chili flakes and pickled Thai chilies: Prik-Nam-Som. Enjoy ka!  

Baked Boneless Skinless Chicken Thighs

INGREDIENTS: 

1 POUND BONELESS, SKINLESS CHICKEN THIGHS

5 GARLIC CLOVES, PEELED 

1 TEASPOON WHOLE WHITE PEPPER 

1 TEASPOON WHOLE CORIANDER SEEDS

HANDFUL CILANTRO STEMS OR 3 CILONTRO ROOTS

1 TABLESPOON SOY SAUCE

1 TABLESPOON OYSTER SAUCE

1 TEASPOON CUMIN

1 TEASPOON CURRY POWDER

1 TEASPOON HONEY

3 TABLESPOONS OILVE OIL

HOW TO MARINATE CHICKEN THIGHS:

This video will show you how to marinate the chicken thighs.
https://www.youtube.com/watch?v=z6hloB1O18k

USE A PESTAL AND MORTAR OR A SMALL BLENDER POUND OR BLEND CILANTRO STEMS OR ROOTS, GARLIC CLOVES, CORIANDER SEEDS, AND WHOLE WHITE PEPPER INTO A PASTE.

PUT THE PASTE IN A SMALL BOWL WITH OTHER SPICES AND MIX WELL.

PUT CHICKEN THIGHS IN A GALLON STORAGE RECLOSABLE BAG AND ADD THE PASTE MIXTURE INTO IT. SHAKE TO COAT THE CHICKEN THIGHS AND PUT THEM IN REFREIGARATOR OVERNIGHT OR AT LEAST SEVERAL HOURS BEFORE COOKING.

PERHEAT THE OVEN TO 400 DEGREES

Please take a look on this video will show how to bake the chicken.
https://www.youtube.com/watch?v=divxLuPSyZY

HEAT THE OLIVE OIL IN A LARGE PAN OVER MEDIUM HEAT.

PLACE CHICKEN INTO THE HOT PAN AND TURN BOTH SIDE WHEN THEY TURN LIGHT BROWN. 

BAKE CHICKEN IN THE OVEN UNTIL THEY ARE COOKED FOR ABOUT 30 MINUTES.

FLIP CHCIKEN BOTH SIDE TO MIX WITH SAUCE FROM THE PAN.

THIS BAKED CHICKEN RECIPE IS GOOD FOR LUNCH OR DINNER AND SERVE ALONGSIDE EITHER WITH RICE, BAKED POTATOES, SALAD, OR USE FOR SANDWICH OR CHICKEN SUMMER ROLLS. 

How to Make Vegetable Spring Rolls (ปอเปี๊ยะทอดไส้ผัก)

Vegetable Spring Rolls Recipe (ปอเปี๊ยะทอดไส้ผัก)

Ingredients:

3 garlic cloves, minced

½ canned chickpeas, drained

2.5 cups shredded cabbage

½ medium red bell pepper, thinly sliced

5-7 button mushrooms, wiped clean, thinly sliced

1 cup chopped scallions

1 cup shredded carrot

2 small bunches bean vermicelli noodles, sock in hot water about 2 minutes until its soft and cut 2” lengths

2 tablespoons soy sauce

½ teaspoon ground black and white pepper

pinch of salt and sugar

1 package spring roll wrappers, thawed if frozen (I move from the freezer to the refrigerator over night)

2 tablespoons canola or vegetable oil for filling

canola or vegetable oil for deep frying

Thai sweet, chili sauce

Directions:

Make the filling, place noodles in a hot water and sock about 2 minutes until its soft and cut about 2” lengths.

Heat the oil in a wok or frying pan and add chopped garlic and stir until light golden brown. Then add sliced red bell pepper, mushrooms, and shredded cabbage and stir until just combined. Then stir in chickpeas, bean noodles, and add soy sauce, pepper, and sugar, and mix well. Add shredded carrot and chopped green onion and check the seasonings.

Allow the filling to cool before starting to roll, add about 2 tablespoons of filling in the center of the spring roll wrapper. Turn the bottom edge over to cover the filling, then fold in both sides. Roll up the wrapper almost the top edge, then paint it with water or egg wash or a little cornstarch slurry along the edge. I also make the green libbon to tie up my rolls because sometimes I make both meat and vegetable spring rolls. I like to use scallion leaves or Chinese chives by cutting only green parts and boiling them for few seconds in hot water and thinly tear the leaves or any size you want. Tie a few knots in each roll. 

You also can freeze spring rolls in a plastic container and cover with the lid and keep them in the freezer last up to a month.  
Deep frying by gently drop the rolls into the hot oil until they are crispy and turn golden brown. Using silicone tongs to lift out one at a time and drain them on paper towels. 
Serve immediately with sweet chili dipping sauce. Enjoy ka! 

Tie few knots in each roll. Are they cute? 

Yummy!

Chicken Summer Rolls

How to Marinate Chicken Thighs

Baked Chicken Thighs Recipe

How to Make Thai Spring Rolls (ปอเปี๊ยะทอด)

Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)

            It is fall season and pumpkin time! In the United States, orange pumpkins are decorated in every single house to celebrate the fall holidays of Halloween and Thanksgiving. There are also many delicious recipes for pumpkins such as pies, breads or soups. For instance, many Americans include pumpkin pie in to their Thanksgiving desserts as well. 

According to the history.com, carving pumpkins into jack-o'lanterns is a popular Halloween tradition that originated hundreds of years ago in Ireland. 

http://halloweenpumpkindesigns.com/wp-content/uploads/2016/10/Jack-O-Lantern-Images.jpg

To me pumpkin is one of my favorite Thai dishes, which reminds me about my childhood that my grandmother always made a delicious stir-fried pumpkin with eggs. She also added dried shrimp to create a savory dish and I have been in love with it ever since and still have been making it very often.

There are many types of squash to use but I prefer a Kabocha, which is a type of winter squash. It has a sweet flavor, moist, and fluffy texture that is perfect for this savory dish.

This simple recipe will not disappointed anyone who is a pumpkin lover like me.

Stir-Fried Pumpkin with Eggs

Ingredients:

A half of Kabocha Squash, seeded, peeled, and cut into cubes 

3 garlic cloves, peeled, minced

3 eggs, beaten

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoons sugar

pinch of salt

pinch of black and white pepper

1 cup water 

3 tablespoons canola or vegetable oil

Directions

    Cut pumpkin into a half, quarters, and use a spoon to scrape off the seeds. Cut the pumpkin into wedges, and cut about 1” cube and peel the skin off and wash them
    Heat 2 tablespoons oil in a pan over the medium-heat and add mined garlic and stir until light golden brown.
    Add the pumpkin and water into the pan along with soy and fish sauce and mix well and cover it about 5 minutes. Stir and check until soften about 10 minutes.
    Move pumpkin to the side of the wok and add oil and beaten eggs and wait until cooked and make like scrambled eggs, add salt, pepper, sugar , and stir well. Check the seasonings. This dish should have sweet and salty taste. 
    Serve immediately I prefer with cooked jasmine rice and Thai chilies and fish sauce: Prik-Nam-Pla (พริกน้ำปลา). Enjoy ka!  

Thai Spring Rolls: Poh-Pia-Tod (ปอเปี๊ยะทอด)

      There are many Spring Rolls recipes from different sources, but 

this one is my best version of crunchy and yummy spring rolls and 

have been approved form many people.  These ingredients are easy 

to find including pork, shrimps, vegetables, and cellophane 

noodles. 

      This dish is good as an appetizer and one of the most popular 

dishes that everyone asks me to share my secret recipe. 

   These Spring Rolls are perfect starter for a party and you also 
can make them in advance. Enjoy! 

I also have the video tutorial to show you how I make it. 
https://www.youtube.com/watch?v=cQvL-ez40G0

Ingredients: 

1.30 lb ground pork 

10 medium shrimps, cut into small pieces 

5 cups or a half cabbage (Korean cabbage), shredded

4 small bunch bean vermicelli noodles (1 pack) and sock it in a hot water about 2 minutes and cut about 2"lengths 

5 garlic cloves, finely chopped

2 cups scallion, finely chopped 

2 cups shredded carrots

3 tablespoons soy sauce

1/4 teaspoon salt 

½ teaspoon ground black and pepper
pinch of sugar
2 tablespoons canola or vegetable oil for filling

canola or vegetable oil for frying 

2 packages spring roll sheets, thawed if frozen ( I move them from the freezer to refrigerator over night) 

Make about 35 spring rolls (1 package = 25 sheets) depending on how big of your rolls

Directions: 

Make the filling, place noodles in a hot water and sock about 2 minutes until its soft and cut about 2” lengths. 

Heat the oil in a wok or frying pan and add chopped garlic and stir until light golden brown. 
Then add ground pork and use a spatula to break the pork into small pieces and until is cooked and add 1-tablespoon soy sauce and a pinch of mix ground black and white pepper. 
Then stir in cut shrimp and add noodles and stir until it’s combined and add 1 tablespoon soy sauce

Add shredded cabbage and stir until its cooked. 

Put shredded carrot and chopped green onion. Then add soy sauce, pepper, sugar, and mix well, check the seasonings.

Allow the filling to cool before starting to roll, add about 2 tablespoons of filling in the center of the spring roll wrapper. Turn the bottom edge over to cover the filling, then fold in both sides. Roll up the wrapper almost the top edge, then paint it with egg wash or a little cornstarch slurry along the edge and then frying them in hot oil. You also can freeze them in a plastic container and cover with the lid and put them in the freezer last up to a month.  

Serve immediately with a Thai sweet and chili dipping sauce. Enjoy ka!