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Water Spinach

8/16/2020

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Water Spinach (Kang Kong) is an amazing quick stir fry dish! Typically served with deep friend pork belly, this dish is enjoyable just by itself...   
Ingredients:
  • 1/2 Bundle Water Spinach
  • 1/4 Bundle Cilantro
  • 2 Stalks of Green Onions
  • 1/2 Cup Water
  • 2-3 Cloves of Garlic
  • 1 Tsp Olive Oil
  • 1 Tbs Soybean Sauce
  • 2 Tsp Oyster Sauce
  • 1/4 Tsp Fish Sauce (optional)
  • 3-4 Dry Red Peppers
  • Fresh Cracked Pepper 
​
Prep:
  • Water Spinach:
    • Separate bottom stalks from leaves edible upper stalks. Toss bottom stalks.
    • Wash.
    • Set Aside.
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  • Dice Garlic
  • Wash & roughly dice green onions & cilantro
  • Set Aside
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Method: 
  1. Heat pan to medium/high temperature.
  2. Add olive oil.
  3. Add garlic. Cook until golden brown.
  4. Add water spinach. 
  5. Add water, cover pan to allow water spinach to cook.  Stir spinach occasionally to ensure vegetable is cooked evenly.
  6.  Add soybean sauce, oyster sauce, fish sauce and dried red peppers.   Mix and cover for another minute.
  7. Turn off heat.  Add a bit of back pepper, stir and serve.  
Enjoy as a side dish over fresh steamed white rice! 
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Pad See Ew

3/31/2019

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Pad See Ew, which means “stir fried soy sauce noodles", is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries because it's just so delicious! The classic Thai dish is salty and balanced with a touch of sour and a wonderful flavor that'll have you coming back for seconds!

Ingredients:

  • 1 Pack of Fresh Rice Noodles    
  • 2 Tbs Thick Soy Sauce             
  • 1 Tbs Seasoning Soy Sauce    
  • 1 Tbs Oyster Sauce    
  • 1 Carrot    
  • ½ White Onion        
  • ½ Bundle Chinese Broccoli
  • 3 Garlic Cloves​ ​​
  • 6 Large Shrimp
  • 4 Eggs
  • 1 Tbs Water
  • 2 Pinches of Salt
  • ¼ tsp White Pepper Powder
  • ½ tsp Chicken Broth Mix
  • 3-½ tsp Vegetable Oil  
  • 2 Tbs Oyster Sauce
    • (1 Tbs for noodles)
    • (1 Tbs for Sautee).    

Prep:

  • Rice Noodles:
    • Slice ½ inch wide & separate the noodles.
    • Add seasoning soy sauce, thick soy sauce and 1 Tbs of oyster sauce.
    • Thoroughly mix with rice noodles. Set aside.
  • Shrimp:
    • Season shrimp with white pepper powder, set aside.
  • Eggs:
    • Add chicken broth mix to egg and set aside.
  • Vegetables:
    • Mince garlic.
    • Slice onion, and dice diagonally. 
    • Chop chinese broccoli into bite-sized pieces. 
    • Cut carrot in half, then slice diagonally​.

Method:

  1. Heat pan to medium/high temperature.
  2. ​​Add 2 tsp vegetable oil, garlic & onions in the pan, sautee until onions are glassy.
  3. Add sliced carrots & chopped chinese broccoli to pan.
  4. Add water and 2 pinches of salt to the pan.
  5. Cover pan until remaining vegetables are cooked.
  6. Once cooked, move the vegetables to edges of pan. Add ½ tsp of vegetable oil and eggs.  As the eggs cook, scramble them, then mix with your vegetable medley. 
  7. Move vegetables and eggs to edges of pan. 
  8. Add ½ tsp of vegetable oil then add shrimp, cover until cooked, about 4 minutes.
  9. Move your medley to the edges of your pan.
  10. Add ½ tsp of vegetable oil and rice noodles, cover until softened.
  11. Mix all ingredients together in your sautee pan and top it off with your oyster sauce!
  12. Mix and serve.  
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Naem Khao

10/29/2018

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Naem khao, also known as Lao crispy rice salad, is a salad made with deep-fried rice balls, Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Naem khao is a very popular Lao appetizer that is gaining popularity in the West.
Ingredients:
  • 4-1/2 cups of Jasmine Rice
  • 1 Egg
  • 1 lb Ground Pork
  • 1 tsp Red Curry Paste
  • 1 Tbs Fish Sauce
  • 1 tsp Minced Garlic
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp White Pepper Powder
  • 1-1/5 Tbs Chicken Broth Mix
  • 2 cups of Coconut Flakes
  • 1 Lime
  • 1 bundle of Cilantro, chopped
  •  1 bundle of Green Onions, chopped
  • 2 cups of Crushed Peanuts 
  • 3 cups of Sour Pork with Skin (Naem)
​Method:
  1. Mix Egg, Red Curry Paste and Fish Sauce together.
  2. Add to ground pork, mix well.  Then add to rice and once again, mix.
  3. Add Garlic, salt, sugar, white pepper powder, chicken broth mix and coconut flakes to rice.  Mix well.  
  4. Press into patty shapes.
  5. Deep patties in vegetable oil for approximately 15 mins or golden brown.  
  6. Set aside to cool.
  7. Break patties apart.
  8. Add lime juice, chopped cilantro, chopped green onions, crushed peanuts and shredded sour pork (Naem).  
  9. Mix and serve!
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North East Thai Chicken Lahb

10/29/2018

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Unlike other varieties of traditional Lahb, Northern Thai Lahb is not as sour, as neither lime juice nor any other souring agent is used. Instead, the Northern Thai version uses an elaborate mix of seasonings, putting its own delicious spin on the traditional recipe. 
Ingredients:
  • Ground Chicken*:  1 lb
  • Cilantro: ½ bundle
  • Green Onions:  1 bundle
  • Laksa Leaves: ½ bundle
  • Garlic Cloves:  6

  • White Onion: ½
  • Red Pearl Onions: 8
  • Red Pepper Flakes
  • Fish Sauce: 2 teaspoons
  • Cooking Oil:  1 teaspoon
                  * Duck, pork or turkey may be substituted for chicken
Method:
  1. Chop cilantro, green onions & laksa leaves. Set aside in large mixing bowl.
  2. Add chicken and red pepper flakes (preferred spice level) to mixing bowl with recently chopped vegetables.  Thoroughly mix together.  Set aside.
  3. Dice white onions, garlic and red pearl onions. Set aside.  
  4. In saucepan, add cooking oil and sauté onions, garlic and red pearl onions on low-medium heat until onions are translucent. 
  5. Add recently mixed ground chicken with  herbs to saucepan.  Cook thoroughly together.
  6. Add fish sauce.  Mix, taste and serve.
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Step 4 - Love the smell of cooking onions and garlic!
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Step 5: The safe internal temperature for cooked chicken is 165°F.
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South East Thai Chicken Lahb

10/29/2018

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​Due to inconsistencies in translation, Lahb is also spelled as Larb, Laab, Larp, or Laap. Lahb Gai is a Thai minced chicken salad flavored with fish sauce, cilantro, herbs and onion. However you spell it, this Thai chicken salad bursts with flavor and takes less than 30 minutes to make!
Ingredients:
  • Ground Chicken:  1 pound * 
  • Cilantro: ½ bundle
  • Green Onions:  1 bundle
  • Laksa Leaves: ½ bundle
  • Limes:  1.5
  • Garlic Cloves:  4

  • Yellow Onion: ½
  • Thai Chili Peppers
  • Fish Sauce: 1.5 teaspoons
  • Rice Powder:  2 teaspoons
  • Cooking Oil:  1 teaspoon
Method:
  1. Chop cilantro, green onions & laksa leaves. Set aside in large mixing bowl.
  2. Slice yellow onion and dice garlic. Set aside.  
  3. Fully cook ground chicken in saucepan. Set aside to cool.
  4. In saucepan add cooking oil and sauté yellow onions and garlic. Set aside to cool.
  5. Squeeze limes over ground chicken.  Taste for tartness. Add fish sauce, rice powder, and red pepper flakes to preferred spice level. 
  6. Pour ground chicken into mixing bowl with recently chopped herbs. Add sautéed onions and garlic. Mix, taste and serve. 
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* Personal Preference:  Ground duck, pork or turkey may be substituted in place of chicken.
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