by Bank Takaeng

A group of Smiling Albino Adventurer’s explore Phnom Penh by Tuk Tuk.

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by Bank Takaeng

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by Bank Takaeng

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by Bank Takaeng

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by Bank Takaeng

Another Thai Noodles Recipe. it’s easy to make and it’s a good appetizer. I have tried this kind of dish so many times and one of the good restaurants that make this dish so delicious (I think) is in Amphawa Floating Market (see more on Smiling Albino Bangkok 1910)

Ingredients:

• Rice Noodles – 150g
• Shrimp 100g.
• Yellow Bean Curd – 2tbsp./30ml.
• Chopped Garlic – 2tbsp./30ml.
• Chopped Shallot – 1tbsp./15ml.
• Fermented Soybean – 1tbsp./15ml.
• Tamarind paste – 1tbsp./15ml.
• Fish sauce – 1tbsp./15ml.
• Palm sugar – 1tbsp/15ml.
• Ground dried chili (option) – 1tsp./5ml.
• Red chili, finely sliced – 1
• Pickle Garlic bulb, finely sliced – 2
• Tomato sauce – 1tbsp.//15ml.
• Bean sprout – 50g.
• Chinese leek – 3
• Cooking oil – 2tbsp./30ml.
• Egg – 1

Preparations:

• Fried the noodle in oil until crisp and golden, then drain.
• Heat cooking oil, fried garlic and shallot until brown. Add shrimps, bean curd, fermented soybeans, tamarind paste, palm sugar, tomato sauce and fish sauce, then balance your own flavor
• Add powder chili for your spicy, reduce the heat, thicken the sauce.
• Add noodles and continue turning them until they are stick together, serve with sprinkle with pickled garlic, and sliced chili.

This serves for 2 people.

by Bank Takaeng

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by Bank Takaeng

Scott Coates took Dick & Sheila LaBlanc and John Suhrhoff to Yaowarat or China Town in Bangkok, a part of Smiling Albino Bangkok 1910 Adventure.

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by Bank Takaeng

There will be a confusion of the name of this hot sauce, Is it originated from Thailand or Vietnam? My guess is they just accidentally using the similar name. Sriracha sauce from Vietnam is quite an international brand rather than Sri Racha from Thailand which is famous among Thai people. I never tried the Sri Racha sauce from Vietnam but I assume that they taste will be similar.

Ingredients:

• Thai Red Chili Peppers – 100g
• Crushed and minced cloves of garlic – 4-5
• Minced Shallots – 2
• Vegetable Oil – 1 tbsp / 15ml
• Tomato Sauce – 16 oz. / 480g
• Fish Sauce – 1 tbsp / 15ml
• Rice Vinegar – 3 tbsp / 45ml
• Sugar – 3 tbsp / 45ml

Preparations:

• Remove stems of chili peppers, rinse clean. Blot dry with paper towel (Wearing rubber gloves while you mince the chili peppers.) The smaller the cut, the smoother your final sauce will be.
• In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!)
• Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar then mix well.
• Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
• Remove from heat and allow to cool completely.
• Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
• Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.

Source: http://www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/

by Bank Takaeng

Chili Paste can be cook in various means. Thai will mostly make hot soup, or fry it. This dish is the good example. You can alternatively replace pork with fish, prawn or chicken.

Ingredients:

• Pork, sliced or minced Pork – 250g
• Thai chili paste – 3tbsp / 15ml.
• Soy sauce – 1 1/2tbsp 23ml.
• Fish sauce (optional) or A pinch of salt
• Sugar – 2 tsp / 5ml.
• Garlic, chopped – 3 cloves
• Onion, sliced – 1/2
• Chili, chopped – 3
• Spring onion with leaves, chopped – 3
• Fresh basil (optional)
• Water – 1 tbsp / 15ml.
• Oil – 1tbsp / 15ml.
• Cowpeas

Preparation

• Put oil in the sauce pan, turn on high heat. When it heat, add chopped garlic and sliced onion, stir until they are slightly golden brown
• Add chili paste and mix.
• Add pork, fry until they are almost cooked
• Add soy sauce, fish sauce (or salt), and sugar; keep stirring. The secret is you have to taste it while you add flavor to make your own flavor.
• Add chopped spring onion, chili (or chili pepper), (and fresh basil),and cowpeas. Stir fry for another 2 minutes or until spring onion lightly cooked. Serve with rice.

This is for 2