Moo Pad King (Pork Fried with Ginger)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 ounces boneless pork, finely sliced

  • 6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped

  • 2-inch piece ginger, peel and finely sliced

  • 1 teaspoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 2 tablespoons beef stock

  • ½ teaspoon fish sauce

  • ½ small onion, finely sliced

  • 1 red chile, seeds and stems removed, finely sliced

  • 1 spring onion (green part only, cut into 1-inch pieces

  • Ground white pepper

    • Instructions

    In a wok or frying pan, heat the oil until hot.

     Add the garlic and fry until golden brown.

    Add the pork, stir and cook for a minute or two until the meat is opaque.

    Add the mushrooms and ginger and stir thoroughly.

    Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

    Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

    Jess’ Super Hot Jerk Chicken

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

    Ingredients

    2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
    1 cup minced onion 
    1 tablespoon thyme 
    1 teaspoon freshly ground black pepper 
    1 tablespoon ground allspice 
    1/4 cup vinegar 
    Jerk rub/seasoning (see recipe here) 
    1 whole chicken, cut in quarters (leave skin on)

    Instructions

    In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
    Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving

    Jerk Rub/Seasoning

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

    Ingredients

    3 teaspoons ground Jamaican allspice
    6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 
    2 onions, finely chopped 
    2 cloves garlic, finely chopped
    1/2 cup finely chopped scallions 
    3 teaspoons fresh thyme leaves
    2 teaspoons salt 
    2 teaspoons freshly ground black pepper 
    1/4 teaspoon ground nutmeg 
    1/2 teaspoon ground cinnamon 
    1/2 cup vegetable oil
    1/4 cup brown sugar
    3 tablespoons soy sauce

    Instructions

    In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.

    Kaeng Khiao Wan Kai (Green Chicken Curry)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 4 chicken legs

  • 2 tablespoon vegetable oil

  • 3 tablespoons green chile paste

  • 1 cup coconut cream

  • 2 kaffir lime leaves (available in Asian markets)

  • 1 ½ cups coconut milk

  • 1 tablespoon sugar

  • 1 ½ teaspoons fish sauce

  • ½ cup diced eggplant

  • 1/4 cup chopped basil

  • 1 red chile, julienned

    • Instructions

    In a pan, fry the chicken legs in 1 tablespoon oil until done.

    Remove from the heat.

    In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

    Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

    Place the chicken and lime leaves in the cream and cook for two minutes.

    Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

    Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

    Jerk Sauce

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

    Ingredients

    12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 
    3 onions, chopped 
    2 clove garlic finely chopped 
    1/2 cup vinegar 
    2 tablespoons ground allspice 
    1 tablespoon olive oil 
    1/4 cup soy sauce 
    1/4 cup minced scallions

    Instructions

    In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.