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Recipes
Kao Pad Krapao - Thai Chicken Fried Rice with Basil
By Skyeruk2013
Rice & Chicken
- (2) tbs. vegetable oil
- (3) cloves garlic, minced
- (1) tbs. chopped fresh Thai red chili pepper
- (8) ounces boneless skinless chicken breasts (bite size)
- (2) cups cold cooked rice
- (1) tbs. sugar
- (1) tbs. fish sauce
- (1) tbs. soy sauce
- (2) tbs. chopped shallots
- (1/3) cup Thai holy basil (regular basil ok)
- (1) tbs. chopped fresh cilantro
Adobo
By Skyeruk2013
GETTING READY 1. In a large container, combine the soy sauce and garlic; marinade the chicken for 180 minutes
- Chicken 2 Pound, cut into serving pieces
- Bay leaves 3
- Soy sauce 4 Tablespoon
- Vinegar 2 Tablespoon
- Garlic 2 Clove (10 gm), crushed
- Water 2 Cup (32 tbs)
- Cooking oil 1⁄4 Cup (4 tbs)
- White sugar 1⁄2 Tablespoon
- Salt 1 Teaspoon
- Whole peppercorn 1 Teaspoon
Fresh Spring Rolls With Thai Dipping Sauce
By Skyeruk2013
1.In a bowl of cool water, soak a wrapper until limp
- 6 spring roll wrappers (available in Asian markets)
- 12 medium shrimp, cooked and shelled
- 1 cup shredded leaf lettuce
- 1/3 cup chopped cilantro
- 1/2 cup peeled, seeded, chopped cucumber
- 1 medium carrot, julienned
- Quick Thai Dipping Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon white-wine vinegar or rice vinegar
- 3 tablespoons mirin
- 1/4 teaspoon grated ginger root (optional)
Thai Dipping Sauce for Spring Wrap
By Skyeruk2013
1.Whisk together all the ingredients in a small saucepan
- 3/4 cup water
- 2 teaspoons cornstarch
- 1/3 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1 1/2 tablespoons reduced sodium soy sauce
- 1 tablespoon fresh ginger, grate
- 2 cloves garlic, smashed
- 1/2 teaspoon crushed red pepper flakes