Thai Prew Wan Burger

Thai Burger

 

 

     I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).

 

Ingredients:

 

• 1 lb burger.
• Brioche buns
• 1 cucumber
• 1 tomato
• 1 8 oz can crushed pineapple
• 1 small bundle green onion
• 1 1/2 tbs soy
• 1 1/2 tbs oyster sauce
• 1 tbs sugar
• 1/4 cup  ketchup
• 1 tbs Thai chili sauce
• Salt/pepper

 

1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.

 

2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed

pineapple. Dice up the green onion and combine.

 

3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.

 

4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.

 

5. Stir together until combined and remove from wok. Sit aside.

 

6. Now grill the burgers to your taste.

 

7. Serve mixture on top of burger patty. Top with Brioche buns.

 

     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves:  4

 



Slow Cooker Asian Pork Ribs

Slow Cooker Asian Ribs

     I was walking through my local grocery store and looking for something quick and easy to make.  I came across the meat department and saw that the butcher had Country Pork Ribs on sale.  You know the ones, the cuts of pork from the rib end side of the loin with no bone. Typically they hold a lot of meat on them and are usually very affordable.  I grabbed a pack of seven and thought to myself that they would be great with a homemade Asian inspired sauce and slow cooked in my Crockpot. What could be easier?  Make the sauce the night before and right before work toss into the Crockpot the ribs and pour in the sauce, place the lid on it, and go to work.  Once I return home dinner would be ready and all I would need to do is cook some side of rice and a vegetable. The pork was extremely tender, juicy, and packed with tons of flavor.  I will definitely be making this again and adding it to my list of repeat dishes.  Give it a try: Slow Cooked Asian Pork Ribs

Ingredients:

• 7 country style cut pork ribs
• 1/2 cup soy sauce
• 1 tsp sesame oil
• 1 tbs chili paste
• 1/4 cup orange juice
• 1 tsp diced ginger
• 1 tbs oyster sauce
• 1/3 cup brown sugar
• 1 clove diced garlic
• 1 tbs rice wine

     Combine all ingredients minus the ribs in a bowl and stir together until dissolved and combined.  Place all ribs into a crock pot until packed in. Pour the liquid mixture over the ribs and turn the crock pot on low.  Allow to cook for roughly 7 hours.  You will be completely amazed out how well these ribs just fall apart. The juice is almost completely absorbed and what isn't makes a great drizzle over some nice rice. The citrus combined with the Asian flavors complement each other. The ribs are sweet, salty, and flavorful.  You will definitely make this again and again. It's so easy, just throw it all in before you go to work and when you come home it is all ready to consume. Serves 2-4.

An Asian Soup: Sausage, Kale, and Rice Noodle

 

Sausage, Kale, Rice Noodle Soup

     Took inspiration for this soup from the most recent Bon Appétit magazine I received.  I followed the recipe as close as I could but added and made some changes here and there.  This soup was quite interesting.  Its flavors were light, crisp, and refreshing, the only way I can express how it tasted.  Nothing too overpowering, not too hot, not too strong, just simple, light, and tasty.  One of the ingredients I didn't have in my cupboard nor was I able to find. I substitute a pinch of lemon pepper for the Szechuan Peppercorns because of the sort of similar light citrus flavor.  Sausage, Kale, and Rice Noodle Soup.

Ingredients:

• 1/2 lb ground sausage
• 1/4 white onion diced
• 2 tsp diced ginger
• 2cloves diced garlic
• 1 pinch lemon pepper
• 3/4 tsp red pepper flakes
• 1/2 tsp cumin
• 1 small bunch fresh kale
• 4 cups chicken stock
• 2 tbs soy sauce
• 1 tsp fish sauce
• 8 oz rice noodles

     In a small soup pot pour in a little bit of olive oil.  Brown the sausage.  Toss in the diced onion, ginger, garlic, red pepper flakes, lemon pepper, cumin, and sauté until the onion is tender.  Next toss in the kale that has been chopped roughly and sauté until the kale becomes wilted.  Pour in the chicken stock and bring to a simmer.  Let cook for about 10 minutes.  Meanwhile cook the rice noodles as directed.  Stir in the soy and fish sauce and let simmer again for another 5-10 minutes.  Place some rice noodles into separate bowls.  Ladle the soup mixture over the rice noodles and serve.  This soup as mentioned was different.  It was fresh, crisp, and citrusy, with a slight kick.  It definitely warmed me up that cold winter night.  Serves 4-5.

Surprise Stir Fried Rice

 

 

     Surprise Stir Fried Rice is a name I came up with because I had no idea what I was going to put in this stir fry dish.  I was asked to do a dish for my google+ community utilizing rice.  I have a couple dishes on here that use rice but thought the possibilities are endless.  I had some left over beef tips that I thawed out as well as the vegetables utilized below.  My measurements are a bit different with this dish due to the fact that I really just eyeballed them. This dish was delicious.  I mean it had heat, it had sweetness, and it had spice.  It had flavors from Chinese, Thai, and other Asian cuisines. I'm not quite sure the raspberry chipotle sauce added much as I could not distinguish it from the rest so you could eliminate this step. Overall I would definitely make this dish again.  It was quick, easy, and the flavors all went well together.  Two bowls and I was satisfied. Surprise Stir Fry.

Ingredients:

• 1/2 lb beef tips diced thin
• Small handful diced red onion
• Small handful frozen green beans
• Small handful diced green pepper
• 1 tbs diced ginger
• 1 tbs diced garlic
• 2 cups cooked white rice
• 2 tbs soy
• 1 tbs oyster
• 1 tbs hoisin
• 1 tsp rice wine
• 1 tsp chili paste
• 1 tbs raspberry chipotle sauce
• Small handful brown sugar
• Salt/pepper

 

     In a small bowl combine the soy, oyster, hoisin, rice wine, chili paste, raspberry-chipotle sauce, and brown sugar.  Mix well.  In a large wok over high heat drizzle in a little bit of vegetable oil.  Toss in the diced beef tips and start to brown. Next toss in the onion, green beans, pepper, ginger, and garlic.  Mix and sauté until vegetables start to soften and the aromas of the garlic and ginger start to fill the air.  Pour in the sauce mixture and simmer for a minute or two.  Stir in the rice and mix around until some of the rice begins to harden up.  This dish was delicious.  It was spicy just enough and had an amazing flavor combination. Enjoy. Serves 2-4.

Thai Ginger Chicken (Gai Pad King)

 



     So on another Thai food kick.  This time Thai Ginger Chicken or Gai Pad King.  Another favorite on any Thai food restaurant menu.  One that simplifies the great tastes of Thai cuisine: ginger, mushrooms, fish sauce, oyster sauce, and soy.  Serve over a little jasmine rice and you have yourself one of the tastiest Thai dishes out there.  Such a good dish that not only exemplifies the flavor of ginger but also serves as a health benefit because of its addition. To make this dish interesting you have to cut the fresh ginger into little matchsticks like they do in the restaurants.  Take your time and concentrate on cutting the fresh ginger this way.  This dish serves about 2-3, however if you are like me you can eat it all.  Thai Ginger Chicken or Gai Pad King. 

 

Ingredients:

• 1 boneless skinless chicken breast
• 1 1/2 tbs ginger diced into sticks
• Handful shredded carrots
• Handful fresh mushrooms
• 1 clove garlic diced
• 2 tbs soy
• 2 tbs oyster sauce
• 2 tbs fish sauce
• 1 tbs sugar
• Rice

 

     In a hot wok with a little vegetable oil, dice up chicken and sauté until cooked through.  Remove the chicken and sit aside.  In same wok toss in the shredded carrots, mushrooms, garlic, and ginger and sauté.  Pour in the soy, oyster, and fish sauces, and the sugar and incorporate.  Place the chicken back in, toss around until the sauce has coated everything and the mixture has thickened.  Serve over some fresh Jasmine rice.  Serves 2.  Such a quick and flavorful Thai dish.  Fantastic.

 

Thai Basil Chicken or (Gai Pad Krapow)

Thai Basil Chicken

     It's that time again where I venture into Asian cuisine.  Thai Basil Chicken is a famous chicken dish that you can find on the streets of Thailand at any food vendor.  A quick delicious meal that relies on a few key ingredients one of which I was unable to find here in the States.  Thailand has its own varieties of a wonderful herb that is one of my favorites; Basil.  Thai has a couple different types of Basil one of which they call the Holy basil.  Apparently it is much stronger and spicier than your run of the mill Italian Basil. Not that Italian Basil is bad; I grow it year round inside my house along with some other herbs.  So, because I was unable to find Thai Basil, I substituted regular Italian Basil and a bunch of it.  

     This is another one of those dishes that just exemplifies the wonderful variety of flavors that Thai cooking can bring together.  This is simple and quick but so full of flavor.  It is hot, sweet, and fresh.  I added a handful of fresh steamed green beans just to give it some more texture and volume.  This has quickly become a new go to meal. 

Enjoy my take on a Thai classic, Thai Basil Chicken.

Ingredients:

 

• 2 boneless skinless chicken breasts
• 1 1/2-2 cups cooked Jasmine rice
• 1 1/2 tbs fish sauce
• 1 1/2 tbs soy sauce
• 1 1/2 tbs oyster sauce
• 4 cloves garlic
• 2 chilies
• 1 tbs brown sugar
• bunch of basil
• green beans

   
     First slice the chicken breasts into thin slices.  Next mince the garlic and diced chili peppers together.  In a hot wok over high heat pour in some vegetable oil and heat to smoking.  Toss in chicken and cook thoroughly.  Mix in the minced garlic and chili peppers and sauté. Pour in the soy, fish, and oyster sauce.  Mix in the brown sugar and basil leaves.  Mix in the green beans and rice.  Mix around until well incorporated.  Serves 2-3. I may not be from Thailand but I am shortly becoming a great Thai cook.

Thai Drunken Noodles or (Pad Kee Mao)

Thai Drunken Noodles

 

      I have actually had this dish before in a Thai restaurant and loved it.  This is another traditional street food dish that I've been told is easily found in Thailand.  This dish has become one of my favorites.  I don't know why it is called Drunken Noodles.  I researched and the actual translation of Pad Kee Mao is "Shit Drunk Noodle".  There are many stories as to why it is called this.  Some say it's because the combination of ingredients awaken your pores and allows you to sweat out your toxins from a long nights of drinking.  (Trust me, I can see this as a reason).  Another source states that the dish is called this because the ingredients are "sauced" themselves.  Finally, I've heard that it is called Drunken Noodles because it was a favorite of drunks during the night as a great source of protein after drinking before heading to bed.  Whatever it is, it is a spectacular dish.  As a bachelor I can truthfully say that after a night of drinking and debauchery, this dish is a great body fueller. The combination of spicy from the chilies to sweetness from the mixture of the sauces and sugar are tasty.  The freshness of the vegetables and hint of basil and ginger are wonderful.  I love this dish.  I mean, I truly love this dish.  It awakens all your senses.  I could smell this dish throughout my house before tasting it.  Once tasting it, all my tastes buds came alive within my mouth.  The sweet, the sour, the hot, and the cold, all together.  Serves 2 with some leftovers.

Thai Drunken Noodles

 

Ingredients:

• Sirloin steak, (cut into thin strips)
• Thai rice noodles
• 1/2 red bell pepper chopped
• 1 cup broccoli
• 1/2 cup cherry tomatoes halved
• 1 chili diced
• Fresh basil diced
• 1 clove garlic diced
• 1 tsp fresh ginger diced
• 2 tbs fish sauce
• 2 tbs oyster sauce
• 2 tbs soy sauce
• 2 tbs rice wine
• 1 tbs brown sugar
• handful diced green onion

     Take the rice noodles and place them in a bowl.  Pour boiling water over them and let them soak until they become tender.  They require no cooking.  Drain and sat aside.  In a large wok over medium heat drizzle in a little vegetable oil.  Once hot enough, sauté the cut steak until nice and brown.  Remove from wok and sat aside.  toss in bell pepper, broccoli, chili, and tomatoes and sauté until nice and tender.  Next add in the garlic, basil, and ginger and sauté until fragrant.  Next combine all the sauces and pour into the wok.  Add the sugar and mix in.  Simmer and toss in the drained noodles.  Stir fry for a couple minutes and toss in the green onion.  Serve immediately. 

Thai Red Pork and Rice or (Khao Moo Daeng)

Thai Red Pork and Rice/Khao Moo Daeng

      As I have mentioned a few times in my posts, I am quite obsessed with Asian cuisines. I don't know what it is. Whether it is the simplicity of some of the dishes, the salty, spicy, sweet but tart sauces, the fresh vegetables, or the fact that a lot of Asian dishes contain noodles. Which, let's be honest, is always a favorite of mine. Anyways, today I am adventuring into the art of Thai cuisine. This dish is my first experience in cooking Thai food. I have eaten Thai before and have found the dishes to be amazing. I decided to try this dish that is popular on the streets at food vendors in Thailand. A simple dish of a barbecue pork over rice, Thai Red Pork and Rice, or what is traditional called Khao Moo Daeng. I did some researching and googling to find the right combination to make this dish as accurate and traditional as I could. The next time I make this I may decrease the amount of tomato and experiment with more plum and honey to get a more sweater flavor. Overall it was different and I will try it again, as mentioned, with adjustments. Feel free to try it out and make your own adjustments. Comments and suggestions are very much welcomed when venturing into unknown cuisines. Enjoy this Khao Moo Daeng or Red Pork and Rice.

Ingredients:

• 1/4 cup crushed tomatoes
• 7 plums, (pits removed)
• 1/2 lb pork loin
• 4 tbs fish sauce
• 6 tbs honey
• 1-cup water
• 2 tbs soy
• 2 tbs vinegar
• 1 tbs molasses
• 1 cucumber

      First, place the tomatoes, plums, fish sauce, 4 tbs honey, and water in a blender and mixed until plums and tomatoes were incorporated.  Then place the pork loin in a baking dish and thoroughly coated it with the tomato/plum sauce. Place it in the fridge over night. Next day place the pork in an oven at 325F for about 50 minutes. Remove pork and sat aside. Take the marinade it was cooked in and place in a soup pot. Add the rest of the honey, the soy, vinegar, and molasses and bring to a boil and thicken. Meanwhile take the pork loin and grill it on a grill on all sides until crisp. Remove and let cool a bit. Slice into bite size slices and serve over some cooked jasmine rice. Drizzle some of the sauce over the pork and serve with some sliced cucumbers and diced green onion. In Thailand this dish can be found at street food vendors for a very good price. They typically also include other pork parts and hard-boiled eggs. Hope you enjoy.