Monthly Archives: September 2016

Beef with Broccoli

This is another dish from the Thai cookbook I’m working through. The ingredients:

  • Beef, 1 pound, thinly sliced
  • Broccoli, 2 pounds, cut into bite-sized chunks
  • Straw mushrooms, 1 can
  • Oyster sauce, 6 tablespoons
  • Oil

And for the marinade, the ingredients are:

  • Eggs, 2
  • Garlic, 8 cloves, minced
  • Sugar, 4 tablespoons
  • Fish sauce, 4 tablespoons
  • Cornstarch, 2 tablespoons
  • Rice wine, 4 tablespoons
  • Sesame oil, 2 teaspoons
  • White pepper, ground, 1 teaspoon
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The ingredients.

Like me, you may have some trouble locating straw mushrooms. I didn’t even know there was such a thing before I made this recipe. But there is. Believe me. They look like this:

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The mushrooms in question. In a can.

I found this can at my local Giant supermarket, in the ethnic foods aisle. But undoubtedly some groceries won’t carry them. And to be honest, it wouldn’t be the worst thing in the world if you substituted some other kind of mushroom.

The first step is to combine all the marinade ingredients, like so:

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The marinade, pre-mix.

Mix them all together, like so:

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The marinade, post-mix.

But what’s the use of a marinade if you’re not marinading anything? This is where the beef comes in. Cut it into thin slices, like so:

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The beef, pre-marinade.

And add it all to the marinade, like so:

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The beef, in marinade.

Let it marinade for at least five minutes. Meanwhile, you can cut up your broccoli, in pieces as big as you may prefer:

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The broccoli, pre-beef.

When the marinade is done, heat the oil in a large wok and saute the beef until it’s done, or close to it. Then add the broccoli and the other ingredients and cook until the veggies have reached your desired level of tenderness.

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The broccoli, with beef.

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Everything together!

Eat and enjoy!

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Chicken with Basil in Green Curry

I made this tonight, and it was delicious. The ingredients:

  • Chicken, 2 lbs, thinly sliced
  • Bell peppers, 2, sliced
  • Mushrooms, 1 package, washed and quartered
  • Bamboo, sliced, 1 large can
  • Jalapeno, 1, sliced
  • Green curry paste, 6 tablespoons
  • Hot basil leaves, 2 cups
  • Coconut milk, 1 can
  • Fish sauce, 6 tablespoons
  • Sugar, 6 tablespoons
  • Coconut oil
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The ingredients.

Like I did, you may find “hot basil” hard to come by. It also goes by the name of “holy basil” or “tulsi” and – at least in my experience – it’s completely inaccessible in Asian groceries, no matter how well-stocked or authentic they may be. So, in the end, I grew my own. It doesn’t take that long, and you can get your seeds, like I did, from Fedco.

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Growing these only took 2 months or so.

Then, when the time comes, you can just pick the leaves you need, like I did.

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You don’t want to substitute Thai basil or Italian basil. The taste is substantially different.

The other ingredient that you may need to prepare in advance is the green curry paste. You can see how I did so here.

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All lined up.

Finally, you may want to prepare many of the ingredients before you start cooking. You don’t need to, but it can make the whole process smoother.

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Oil in a pan.

As for the cooking, first melt some coconut oil.

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Cooking the chicken.

Then add the green paste, cook for a hot second in the oil, and add in the chicken. It helps if your wok is on high heat.

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Chicken: cooked.

It’ll take a few minutes for the chicken to cook. When it’s done, or very close to it, feel free to add most of the rest of the ingredients. That is, the pepper (bell and jalapeno), mushrooms, bamboo, sugar, fish sauce, and coconut milk.

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More yummies.

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More deliciousness.

Once that’s all cooked down as well as you’d like it to, turn off the heat and add in the basil leaves. Stir them in, and enjoy!

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This was legitimately yummy.

I found the curry very flavorful and tasty. Though I should add that it has a bit of a kick. If you want less of a kick, just skip adding in that last jalapeno.

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Pork Omelet

I hate to say it, but these Pork Omelets (courtesy, again, of the Thai cookbook I’m working through) were just okay. The ingredients:

  • Ground pork (1 pound)
  • Eggs (4, scrambled)
  • Green onions/scallions (1/2 cup, chopped)
  • Fish sauce (4 tablespoons)
  • Maggi seasoning (2 teaspoons)
  • Oil (any kind; I used peanut; a cup or so)
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The ingredients.

First, scramble the eggs, like so:

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Scramble those eggs.

Then add some of the other stuff – the Maggi seasoning, fish sauce, and scallions – and mix them in.

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Mixing ingredients.

Then mix in the ground pork. You’ll find that the pork/egg ratio is heavily skewed towards pork. Don’t worry – that’s how they’re supposed to be.

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Mixing ingredients.

Next, heat some of the oil in a pan, and when it’s hot, add in some of the pork mixture. How much is up to you, and depends on the size of the pan, how big you want the omelets to be, the circumference of the moon, and other factors.

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Meat in a hot pan.

Flip when appropriate and cook until it looks done to you. When it’s done it should look something like this:

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The finished product

Make as many as need be. You’ll find that they’re rather salty. I enjoy salt, so that wasn’t a problem for me; I just found the flavors uninspiring overall. But hopefully you’ll enjoy!

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