Broiled Potatoes with Lemon and Halloumi

2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) Yukon Gold potatoes, sliced 1/8 inch thick
Kosher or sea salt
Freshly ground black pepper
1/4 cup (60ml) fresh lemon juice, from about 1 lemon, plus zest of 1 lemon
8 ounces (225g) halloumi cheese, thinly sliced
2 teaspoons dried oregano

Preheat broiler and set top oven rack about 6 inches from broiler element. Add olive oil to a 12-inch cast iron skillet and spread evenly all over.

Add potatoes, shingling the slices around the pan in a single circular layer. Season with salt and pepper.

Broil until the potatoes have puffed up slightly, mostly cooked through, and browned on top, about 7 minutes.

Pour lemon juice all over potatoes and sprinkle zest on top. Add halloumi cheese in an even layer on top and broil until cheese is golden brown all over and potatoes are fully cooked through, about 4 minutes.

Sprinkle oregano on top and serve.

Flatbread with Apple, Cheddar, and Arugula

Flatbread Dough: (makes four 5×14-inch flatbreads)
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup lukewarm water
1 Tbsp. dry active or instant yeast
1 Tbsp. honey
1/4 cup olive oil

Toppings: (for one 5×14-inch flatbread – increase as necessary)
1 cup grated or crumbled aged white cheddar
1/4 cup cooked diced pancetta or bacon
1/4 – 1/3 of a large apple cored and very thinly sliced (no need to peel) or pear
Handful of fresh baby arugula

In a large bowl or the bowl of your stand mixer, combine the flour and salt.

In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.

Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough.

Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.

Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well.

Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.

Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back.

*If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots.

*Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.

Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)

Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here.

Arrange thinly sliced apples overtop.

Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

Apple Cheddar Drop Biscuits

1 3/4 cups all-purpose flour
4 tsp baking powder
1 Tbsp granulated sugar
1/2 tsp salt
1/4 cup cold butter, cubed
1 cup shredded extra-old Cheddar cheese
1 cup grated cored peeled apple
2 Tbsp chopped fresh green onion or parsley (optional)
3/4 cup milk

Preheat oven to 425° F.

In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.

Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° oven until lightly browned, 13 to 15 minutes.

Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Thai Spicy Chicken and Holy Basil Fried Rice

1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nahm bplah), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces.

Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat.

Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color.

Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color.

Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating. Serves 2-3 as a one-dish meal.

Thai Satay (Chicken, Beef, or Pork)

1 1/2 lb. boneless chicken breast, beef, or pork
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut

Slice meat into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.

Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.

Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).

Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.

Add meat to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.

Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.

Skewer 2 to 3 pieces of meat onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Serve with rice and a cucumber salad.

Crispy Pork and Garlic (Moo Tod Gratiem)

1 Pound Lean Pork Meat, Sliced Into 1/4
1 Teaspoon Corriander Powder
1/2 Head of Garlic, Pounded in A mortar & pestle
1/2 Head of Garlic, Roughly Chopped
1 Teaspoon Thai Pepper Powder
2 Teaspoons Corn Starch
2 Teaspoons Fish Sauce
1 Tablespoon Thin Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil

Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl.

In a mortar & pestle, pound 1/2 head of garlic. Add corriander powder, Thai pepper powder, and pound into a paste. Add this paste to the pork in a mixing bowl.

Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and let this marinade in the fridge for 1/2 hour or longer.

Heat wok, and add just enough oil to fry your pork. Over medium/low heat (not too high), cook your pork in the oil and be careful not to over cook it. Fry both sides until golden brown. Remove from wok.

Remove any bits of blackened garlic from the oil. Next, add 1/2 head of sliced garlic. Quickly remove it from the oil as soon as it gets brown. Set the garlic on a paper towel to dry for a few minutes.

Put fried garlic on top of the pork, serve with cilantro as a garnish (optional), and your favorite rice. Enjoy!

Note: In Thailand, this is a recipe that’s usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garlic. Kept in a food carrier, this is a special treat. Usually served with sticky rice, or jasmine rice.

Crying Tiger Beef (Seua Rong Hai)

To get the best flavor, cook your meat over charcoal. Although we like flank steak best, there are other cuts that work great such as those with a thick ring of fat. As the fat drips onto your charcoal, you’ll hear pops, and see fire rising up (this where the name crying tiger comes from).

Flank is the perfect choice for the Tao Burner.

INGREDIENTS FOR BEEF AND MARINADE

1 Flank Steak (usually weighs about 1 lb or a bit more)
2 Tablespoon Thin Soy Sauce
INGREDIENTS FOR DIPPING SAUCE

1/2 Teaspoon Corriander Seeds
4 Cloves Garlic
15 Fresh Thai Chiles
5 Tablespoons Lime Juice
6 Tablespoons Fish Sauce
1 Tablespoon Cane Sugar

Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal.

To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans etc and sticky rice.

Issan Pork Salad (Yum Mu Issan)

1 Pound Pork Steak or Similar Cut of meat
1 Cup Fresh Thai chile peppers
1/4 Cup Tamarind Sauce (50% concentrate 50% water)
1/4 Cup Fish Sauce
1 Cup Onions, Thinly Sliced
2 Tablespoons Freshly Grated Ginger
1/2 Cup Chopped Coriander Leaves

Barbeque or grill the meat to the desired degree of done-ness.

Roast the chilis in a moderate oven (or grill them), until the skin begins to change color. Grind the chilis to a pulp and add equal parts of tamarind sauce and fish sauce until the whole forms a slightly fluid paste.

Cut the pork diagonally across the grain into eigth inch thick slices, and cut the slices into 1″ long pieces and then toss with the sauce and allow to marinade for about 24 hours. Add the onions and ginger and coriander leaves.

Toss (as a salad is tossed) and serve on a bed of lettuce with a bowl of sticky rice or Thai jasmine rice.

Rice Vermicelli with Garlic Pork Tenderloin (Sen Mee Pad Kratien Moo Manau)

3 1/2 Grams Rice Vermicelli
5 Ounces Pork Tenderloin, Thinly Sliced
2 1/2 Tablespoons Freshly-Squeezed Lime Juice
1 1/2 Tablespoons Fish Sauce
2 Teaspoons White Sugar
2 Large Cloves Garlic, Sliced
4 Fresh Thai Chile Peppers, finely chopped
2 Tablespoons Fresh Garlic, Finely Chopped
2 Tablespoons Vegetable Oil
1 Teaspoon Thin Soy Sauce
Fresh green beans
Fresh Mint Leaves, for garnish
Garnish Thinly sliced lime

Soak the rice vermicelli in lukewarm water for 10 minutes. Drain and set aside.

In a small bowl, mix lime juice, fish sauce, sugar, sliced garlic, and at least 1 teaspoon finely-chopped fresh Thai chiles (more to add spice). Set aside.

Heat vegetable oil in wok over low/medium heat. Add finely-chopped garlic and fry until golden brown and aromatic. Quickly remove wok from heat, remove the garlic with a slotted spoon or strainer, and set garlic aside. Keep the oil in your wok.

Return wok to burner, over low/medium heat, add the soaked rice vermicelli, thin soy sauce, and cook for a few minutes until noodles are done. Keep stirring the noodles, be careful not to burn them. Transfer your noodles to a serving plate (see pictures at right), topping with fried garlic.

Blanche the green beans in boiling water for 1.5 minutes, set aside. Blanche the sliced pork in boiling water for 2-3 minutes, set aside

Put green beans on the plate, and top with cooked pork. Spoon the sauce mixture over the pork, and garnish with fresh mint leaves and sliced lime. Enjoy!

Mussaman Beef

1 Cup Beef, such as Tri-Tip, diced
1 1/2 Cups Coconut Milk
1 Tablespoon Massaman Curry Paste
1 Tablespoon Roasted Peanut (more if desired)
1 Cup Potato
1/2 Cup Yellow Onion
1 Shallot
1 Tablespoon Tamarind Concentrate
1 Tablespoon Palm Sugar
1 1/2 Tablespoon Fish Sauce

Heat 1 cup of coconut milk into a soup pot, over medium heat, add beef, reduce heat and cook gently for 15-20 minutes.

Separately, in a wok, heat 1/4 cup cocnout milk then add massaman curry paste. Stir it constantly, and slowly add the remaining 1/4 cup of coconut mik. Fry until you start to see oil coming up to the surface (about 10 minutes).

Using a wok turner, transfer the wok contents to the soup pot. Add potato, onions, shallot, peanut.

Season with fish sauce, palm sugar, and tamarind concentrate. Stir well, simmer over low heat until the potatoes are cooked.

Serve with jasmine rice. Enjoy!

Khao Mun Gai (Thai Chicken and Rice)

INGREDIENTS

1 Whole Chicken (5 Pounds or so)
1 Tablespoon Minced Garlic
1 1/3 Cups Salt
1 Medium White Onion
3 Slices Fresh Ginger
2 Cups Jasmine Rice
1/2 Cup White Sticky Rice
Garnish cucumber and cilantro

INGREDIENTS FOR SAUCE

2 Tablespoons Yellow Bean Sauce
4 Tablespoons Lime Juice
1/4 Cup Dark Sweet Soy Sauce
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Thai Chile Peppers, chopped
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Ginger, Chopped

Rinse your chicken and pull some of the skin off, especially the skin around the neck which you can cut off with scissors. Also remove fatty skin around the tail. You should get about 1/2 cup of skin and fat from the chicken.

Cut your onion in half and stuff inside the chicken. Put three slices of ginger inside chicken also. Next, rub the chicken with 1 tablespoon salt.

In a large pot, add four quarts of water, add chicken to water, bring to a boil and cook uncovered at a high simmer for an hour.

Rinse the jasmine rice and sticky rice together, drain and set aside.

In a dry wok, add the chicken skin that was set aside, and cook over low heat to brown the skin. Chicken fat will accumulate, while the skin becomes crispy. After about 15 minutes, remove the skin (we gave it to our dog).

Add chopped garlic to the chicken fat, until it starts to brown (but do not over-cook it, the color of your garlic should be light gold). Turn off the wok heat. Put the rinsed rice into your wok, and mix the garlic oil into the rice. Add one teaspoon of salt, and mix together. Transfer the rice mixture into a rice cooker.

Add enough chicken stock so it’s about 1/2″ above the rice. Turn on rice cooker and cook. Next, prepare your dipping sauce.

Dipping sauce: In a mortar and pestle, pound together fresh Thai chiles, garlic, cilantro and fresh ginger. Stir in yellow bean sauce, lime juice, and dark sweet soy sauce. Mix well and taste, then add more lime juice to adjust taste to your preference.

Serve with cooked sliced chicken, a bed of the steamed rice on the side, garnished with parsley, and accompanied by a good supply of sliced cucumber. Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!

Yum Khao Tod Nam Moo Sod (Crispy Rice Pork or Chicken Larb)

INGREDIENTS FOR KHAO TOD CRISPY RICE BALLS

2 Cups Day old cooked jasmine rice
1 Tablespoon Red Curry Paste
1 Tablespoon Oyster Sauce
4 Fresh Kaffir Lime Leaves, thinly sliced
1 Egg, Beaten
2 Tablespoons Rice Flour
Frying Vegetable Oil
INGREDIENTS FOR NAEM MOO SOD

1 Pound Ground Pork or Chicken
3 Cloves Garlic, Finely-Minced
1/4 Cup Fresh Ginger, Sliced into matchsticks
1/4 Cup Thinly Sliced Shallot
1/4 Cup Roast Peanut
2 Tablespoons Finely Chopped Spring Onion
2 Tablespoons Chopped Cilantro
2 Teaspoons Salt
1/2 Cup Lime Juice
3 Tablespoons Fish Sauce
Cane Sugar
Coarse Ground Thai Chile
4 Fresh Thai Chiles

METHOD FOR KHAO TOD (CRISPY RICE BALLS)

Start by warming the oil using a lowest heat setting. As the oil warms, prepare the rice balls as follows:

In a mixing bowl, combine rice, curry paste, oyster sauce and lime leaves. Knead this together by hand, then grab about 1/3 of this mixture and transfer to a mortar and pestle. Pound it so the mix becomes mushy, remove to another bowl, then add another batch to the mortar and pound until it’s all been processed.

Add a beaten egg to the pounded rice mixture, knead together until combined.

In a separate bowl, mix 2 tablespoons rice flour with 5 tablespoons water.

Increase the heat of your oil to medium/low.

In a quick motion, form a ball from the rice mixture (it’s very sticky and will stick to your hands), then roll the ball around the rice flour liquid for a moment, and gently drop the ball into your oil. Repeat until you’re cooking about 10 balls.

Turn the balls over after a few minutes, being careful not to let them burn. Remove when crispy, place on a paper towel.

Put 10 whole dried chiles into the oil and fry until they start to change color, then remove and set aside.

METHOD FOR NAEM MOO SOD

In a mixing bowl, mix pork, garlic, salt, and 2 tablespoons lime juice. Knead together, then cook your pork in a wok or skillet. Remove pork, put 1/2 of this pork into a clean mixing bowl.

Break apart 5 or 6 of your crispy rice balls and add it to your cooked pork. You can, as we did, give these broken pieces of rice one more minute of heat on a skillet to make them extra crispy, before adding to the pork.

To this, add some peanuts, ginger, cilantro, chopped onion, shallot, a little bit of sliced fresh Thai chiles. Next, season it with fish sauce, sugar, ground chile and lime juice. Our measurements were as follows:

1 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon ground chile pepper
1 tablespoon lime juiceMix, and serve with fresh betel leaves and whole dried chiles on the side. Put a spoonful on top of a fresh betel leaf, close the leaf and pop it into your mouth.

Gai Kor Kling (Southern Thai Wok Seared Chicken, Beef, or Pork)

1 Chicken Breast or equivalent amount of beef or pork
2 Fresh Kaffir Lime Leaves
1 Teaspoon Fresh Kaffir Lime Peel Sliced
1 Teaspoon Fresh Galangal Sliced
1 Teaspoon Fresh Lemongrass Sliced
1 Teaspoon Fresh Shallot
1 Teaspoon Fresh Turmeric Sliced
2 Fresh Red Thai Chilies Chopped
2 Fresh Red Thai Chies Matchstick Sliced for Garnish
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Whole White Peppercorn
1/2 Teaspoon Shrimp Paste
1 Tablespoon Vegetable Oil

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In a mortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine.

In a wok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it’s fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve with jasmine rice. Enjoy!

Thai Fried Rice with Nam Prik (Pao Sai Kai)

1/2 Pound Chicken, Thinly Sliced
1 Tablespoon Tapioca Flour
1 Tablespoon Golden Mountain Sauce

2 Eggs, Lightly Beaten, with a pinch of salt
1 Tablespoon Finely Chopped Garlic
5 Tablespoons Vegetable Oil
1/2 Onion Coarsely Sliced
1/4 Cup Sliced Fresh Serano or Thai chile peppers (seeds removed)
6 Cups Cooked Jasmine Rice (made the day before, left at room temp in rice cooker works best)
1 Tablespoon Golden Mountain Sauce
2 Tablespoons Fish Sauce
1 1/2 Tablespoon Roasted Chile Paste (namprik pao)
1/2 Teaspoon Salt
1 Tablespoon Lime Juice
1 1/2 Teaspoons Sugar
1/2 Teaspoon Thai Pepper Powder
1/2 Cup Broccoli, Cut Into Small Florets
1 Tomato, Cut into Wedges
2 Tablespoons Green Onion, chopped

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside.

Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green onion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy!

Pad See Ew

MARINADE

1 1/2 Tablespoons Freshly Grated Ginger
5 Cloves Garlic, Minced
1 Tablespoon Tapioca Starch
1 Tablespoon Rice Cooking Wine
1 Tablespoon Fish Sauce
2 Tablespoons Dark Sweet Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Palm Sugar
1 Teaspoon Sesame Oil
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Chopped Green Onions
1 Tablespoon Chopped Shallots

1/2 cups thinly sliced pork, beef, or other meat

16 Ounces Wide Rice Noodles
2 Tablespoons Sweet Dark Soy Sauce
2 Cups Broccoli Florets
2 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar
1 Tablespoon Oyster Sauce
2 Eggs Beaten
1/2 Teaspoon Thai Pepper Powder

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Our Thai cooking basket is a good tool to do this task.

Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Pad Korat (Noodles with Pork and Bok Choy)

1/4 Cup Vegetable Oil
4 Cloves Garlic, Crushed
4 Tablespoons Sugar
2 Cups Sliced Meat of your Choice (we used sliced pork tenderloin)
3 Tablespoons Sweet Soy Sauce
1 Tablespoon Ground Thai Chile Peppers
4 Tablespoons Fish Sauce
1 Cup Water
1/2 Pack Rice Stick Noodles
2 Cups Fresh Bean Sprouts
2 Cups Bok Choy, cut into bite-sized pieces

Soak the rice stick noodle in warm water for about 15 minutes. While the noodles are soaking, heat vegetable oil in a wok over medium-high heat. Add garlic, and saute until aromatic. Add sugar. Keep stirring until dissolved. Add ground chile, fish sauce, sweet soy sauce, and water. Bring to a high simmer, then add meat and cook until done.

Drain the noodles and put them into the wok. Stir-fry until the noodles absorb most of the sauce. Add the vegetables and stir-fry another few minutes or until your vegetables are cooked but still a bit crunchy. Enj

Hot Pot Sauce Noodles

Sesame paste
Peanut butter
Soy sauce
Sacha sauce (chinese barbecue sauce)
Chinese vinegar
Chili oil
Raw garlic
Chopped scallions
Chopped cilantro
A handful of leafy greens, like bok choy, choy sum, spinach, or chinese broccoli
2 tablespoons vegetable oil
1 serving of noodles (dried or fresh)
Instructions

Start by mixing up your sauce in a serving bowl. You can use any combination of sesame paste, soy sauce, sacha sauce, chinese vinegar, chili oil, garlic, scallions, cilantro, or any other ingredients you like. The ones I’ve listed here are only a suggested guideline, but if you have a favorite chili sauce or other condiment that you’d like to add, feel free!

Bring a pot of water to a boil. Add about 2 tablespoons oil to the pot, and blanch your leafy greens for 30 seconds to a minute, depending on how tender they are.

Remove the veggies from the water and transfer to your bowl. Then boil the noodles according to the package instructions and add to the bowl. Toss everything together, and enjoy

Beef Chow Fun (Beef and Noodles)

The beef & marinade:
8 oz. flank steak (sliced into 1/8 thick pieces)
1/4+teaspoon baking soda (optional)
1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon oil
For the rest of the dish:
12 oz. fresh flat rice noodles
3 tablespoons oil
4 scallions, split in half vertically and cut into 3-inch pieces
3 thin slices ginger
2 tablespoons shaoxing wine
½ teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
Pinch of sugar
salt and white pepper, to taste
4 to 6 ounces fresh mung bean sprouts

Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.The longer you marinate the beef, the more tender it gets. This is totally optional.

A useful tip for slicing the beef is to freeze it until it gets firm but not solid which makes slicing the beef much easier!
Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they’re about ½-3/4 of an inch thick.

Heat your wok over high heat until smoking, and add 1½ tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn’t stick. Set aside. Add a little more oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.

Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the shaoxing wine around the rim of the wok.

Next, add the sesame oil, soy sauces, pinch of sugar, and a bit of salt and pepper to taste (taste the noodles before adding salt) along with the beef. Stir fry, making sure your spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.

If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!

Breakfast Pho

1 chicken
Kosher salt and freshly ground black pepper, to taste
1/2 oz. Thai rock sugar or 1 tbsp. granulated sugar
3 tbsp. plus 1 cup fish sauce, preferably Squid brand
2 1/2 lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup cilantro, roughly chopped
4 scallions, thinly sliced
1/2 large white onion, thinly shaved using a mandoline, rinsed under cold water, and drained
Sriracha sauce, for serving
1/2 cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Pat chicken dry using paper towels and set on a baking sheet fitted with a rack; season generously with salt inside and out. Chill, uncovered, overnight.

The next day, transfer the chicken to a large pot and add 1 gallon of water; boil. Reduce heat to medium; simmer until chicken is cooked through, about 40 minutes.

Using tongs, transfer chicken to a cutting board and let cool; shred meat, discarding skin. Return bones to broth; simmer, skimming as needed, until slightly reduced, 35–40 minutes.

Stir in sugar, 3 tbsp. fish sauce, and salt; strain broth into a clean pot. Add reserved shredded chicken; keep warm.

Divide noodles between bowls; top with broth and chicken. Garnish each bowl with some cilantro, scallions, onion, and sriracha. Stir remaining fish sauce, the lime juice, jalapeño, and black pepper in a bowl; serve alongside soup for dipping chicken.