Spicy Thai Beef with Fresh Garlic Salad ยำเนื้อย่างกระเทียมสด

This Thai Recipe serve 2

Thai Food Ingredients
1/2 lbs beef tenderloin
1 tablespoon dark soy sauce
Thai Food Seasoning Sauce Ingredients
3 small red or green chilies (slivered)
4 garlic clove (finely chopped)
2 teaspoon lime juice
2 tablespoons fish sauce
1 1/2 teaspoons sugar
1 tablespoon clean water

Thai Food Directions

marinade steak with dark soy sauce and leave about 1 hour
Grill steak until medium done and slice about 1/5 inch long
Prepare dressing: Combine all seasoning sauce ingredients in a jar or bowl; mix well. Set aside.
Combine salad mixture, steak and dressing with sliced tomatoes and sliced cucumber.

Thai sticky rice recipe ข้าวเหนียว

็Make stick rice at home is very easy, we don't need special equipment at all.
Just follow this direction

Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice . Let the rice stand in water for about 2 hours. Drain the rice, place it in a strainer. Put 6-8 cups of water in big pot and bring to a boil. Then place a strainer on a pot. Be sure the bottom of the bamboo steamer does not touch the boiling water. Steam the rice or 45 minutes (or until tender).

Pad See-Ew Mama ม่า มาผัดซีอิ๊ว

(Thai Stir-Fried Soy Sauce Instant Noodle with Mix Vegetable, Chicken, and Eggs)

This Thai recipe serves 2
Ingredients
1. 1 bunch of broccoli (any others vegetable of your preference), stemmed, plucked, and washed (To prepare, remove bottom inch of stems where it tends to get woody. Cut in 2-inch sections, keeping flowers and leaves.)

2. 2 packages of instant noodle

3. small chicken breasts or any other meat of your preference

4. 2 eggs

5. 5 cloves garlic, minced

6. oyster sauce, to taste

7. hoisin sauce, to taste

Thai Cooking Instructions

Boil instant noodle until solf but not too solf
Turn wok or saute pan to high heat. Beat three eggs and to wok, swirling wok so the eggs cook in a thin layer. When fully cooked, set aside.

Add a little bit of sesame oil to the wok, stir-fry garlic and chicken. When chicken is near done, add both oyster and hoisin sauces. I did a 2/3 oyster sauce, 1/3 hoisin sauce ratio. Be a little generous with the sauce because it'll have to coat the noodles and broccoli later.

When chicken and sauce is thoroughly mixed, add noodles and make sure sauce is evenly coated.

Add broccoli and mix again thoroughly.

Add the cooked eggs that had been set aside and mix again. You want to do this last so the eggs don't get mushy and overcooked, and the moisture from the broccoli doesn't make them soggy.

The noodle and chicken will have absorbed the savoriness of the oyster sauce and the sweetness of the hoisin sauce and the Thai broccoli gives a nice crunch. Can you see the smoke curls coming off a freshly sauted batch?