Tag Archives: Authentic Thai Food

Thai Pork Noodle Soup…Gaeng Jeud Woon Sen…

Pork-noodle-soup-authentic-recipe

Today I will show you how to make a Pork Stock for this lovely soup…Thai’s make beautiful stocks either chicken( last weeks) or Pork and they are the basis for many of their dishes.

Using the neck pork bones this is a very tasty stock…a basis for soups and stir-fries.

Ingredients:

  • 2 lb of Pork Bones
  • 4-5 cloves of garlic crushed
  • 1/2 tsp white peppercorns, crushed
  • 1 med onion chopped
  • The top part of the lemongrass…When I use lemongrass I keep the top and again freeze for stocks. It does not have such a strong lemongrass taste as the white part but you don’t want the stock to have a strong lemongrass taste
  • 2 coriander roots ( I remove the roots from coriander when I use it and keep a small bag of them in the freezer handy for stocks or anything which calls for coriander root.
  • 3 1/2 litres of cold water

Let’s cook!

Wash the pork bones and put in a pan and cover with the water bring slowly to a slow rolling boil any scum will rise to the top. Cook very slowly for an hour and them skim off any scum on top of the water.

Add the aromatics and simmer for about 1 hour.

Strain the stock and throw away the aromatics if the bones have any meat on them pick the bones when they have cooled down and add the meat to stir-fries or as I do give the bones to Saangchai, he loves them.

If not using the stock immediately then store in a portion in zip lock bags…Don’t fill too much and then you can store it flat…easier to thaw out.

Ingredients for Pork Soup.

The ingredients for the soup have no amounts apart from the stock and garlic the reason being that it is down to taste and the amount of soup you are making…Thai food is very much about taste and taste again.

  • 1 litre of Fresh Pork Stock
  • About 150 gm of minced pork.
  • Soy Sauce
  • Fish Sauce
  • 1 head of garlic, Chopped
  • Napa Cabbage break the leaves into pieces.
  • Glass Noodles soaked in water 10-15 mins and then cut into pieces.
  • White Pepper/Salt

Garnish:

  • Green Onions
  • Coriander
  • Fried garlic plus garlic Oil

Let’s Cook!

Firstly cook the chopped garlic in some oil until it is golden and crispy ..make sure you watch it as it very quickly goes from not quite brown enough to burnt…Once the garlic is cooked remove from the oil and set both the garlic and oil to one side as it is for the garnish.

Slowly bring the pork stock to a simmer and then add the ground pork seasoned with a little soy and white pepper…form into small balls and drop into the stock.

Cook for a couple of minutes and add the cabbage.

Thai-noodle-soup-pork

Cook for a few minutes until the cabbage has wilted and season with white pepper and salt if required. Taste and also add a little more soy sauce and a splash of fish sauce..just be careful as I overdid the soy last time…

Add the soaked noodles and check the seasoning… Put into individual bowls to serve and garnish with spring onions and garlic and if liked add a swirl of the garlic oil.

pork-noodle-soup Enjoy!

This is a lovely noodle soup the kids love it as it is mild in flavour..no chilli and can also be served with a spicy dish as a foil to the heat…For the adults or chilli lovers, you can add a touch of dried chilli…

If you missed the Chicken Noodle recipe then I have added the link here.

https://blondieaka.wordpress.com/2018/09/13/thai-chicken-noodle-soup/

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Thai Curry Pastes and #recipes

Authentic recipes for Thai Curry Pastes made from scratch 🙂 I hope you enjoy these recipes to make your own curry pastes …

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Recipes Beef Stroganoff, Corned Beef, Thai Beef Salad ( Nam Doc Nua)

It’s Wednesday again and this week my recipes are using Beef …I hope you enjoy!

Life is short, Smile while you still have teeth!

Another of my archived posts from 2015 …The final chapter and the baby girl gibbon is doing fine… I hope you enjoy and that you are learnng a little more about the lady who loves to cook x

Retired? No one told me!

GRP.( Gibbon Rehabilitation Project)

I have to start with an update on the tiny baby Gibbon…you can actually see how very tiny she is as she snuggles against the person who is feeding her. baby gibbonsbaby girl @ GRPBEING FED 8th Jan

Unfortunately she could not be left with her mother who was becoming increasingly tired and the baby weaker….she is now being hand reared……..GRP made.this decision for both the mother and the baby’s well being. Both parents are being allowed to come to terms with all the trauma before being released back into the wild…which in this case is the right decision for all I think…..This project does such wonderful work for the Gibbons here and are very successful at rehabilitating and returning as many as is possible back to their natural habitat .This little one is now doing much better I wish her well..awwww so cute.

First week of Blogging 101 over enjoyed it in the main especially…

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It is easier to get older than wiser!

I am in the process of updating my older posts… spellcheck was definitely required… lol…This one gives you an insight into my daily life and my favourite salad and the first one I was taught to make…The jewellery making now is on the back burner for the moment… So much to do and so little time… 30 hour days would be nice at the moment…Only kidding about the days xx

Retired? No one told me!

Well, that’s true… am I wiser…Depends…lol……….TIT ( This is Thailand )
TIT ONLY IN THAILAND……..I  never cease to be amazed at how much or how many people you can get on a bike a or in car or lorry.

Do you know if I could have just 1 wish ……it would be to pick this up and drop it smack in the middle of the M25…Ha Ha and watch the reaction……..For anyone who hasn’t experienced the M25 car park, it’s in the UK.

traffic-Jam

It’s  Thai lesson time soon, my young grandson is helping me with my pronunciation and tones and I am feeling quite pleased so far…..but long way to go…..the teller is when you go out and ask for something in what you think is brilliant Thai and you get that blank look that says ..what!…..but hey ho will keep trying…..

It’s 86 degrees and rising..lovely……but no snow…xmas trees up and decorated, looks lovely…..but…

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Phat Thai( Pad Thai) The Ultimate in Thai Street Food.

pad-thai-921884_1920 (2)

Pad Thai is the ultimate “street food”  The best of these cooks have cooked the same dish day-after-day, year-after-year and have achieved near perfection.

A great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavour. It should be reddish, brownish in colour.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add tofu if you like and viola perfect for a vegetarian.

Ingredients:

1/2 pack  Thai rice noodles

1-1/3 cup bean sprouts.

 1-1/2 cup Chinese chives.

2 tablespoon cooking oil

2 tablespoons tamarind paste

2 tablespoon sugar ( I use palm Sugar)

1 minced or finely chopped shallots

1/2 lime

2 tablespoons peanuts ( Optional )

1/2-1/4 lb shrimp.

ground pepper

1/2 teaspoon ground dried chilli pepper

3 cloves minced garlic

1tbsp Soy sauce

4 teaspoons fish sauce

1 egg

Tips:

The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can’t take it out.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper.

 For kids, omit the ground dried chilli pepper.

Tamarind adds some flavour and acidity, but you can substitute white vinegar.

Now to cook……

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. When you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.

Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince or finely chop shallot and garlic together.

Cooking:

 Heat wok on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot and garlic, stir them until they start to brown.

Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, soy sauce and chilli pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. ( I serve peanuts) on the side as do many restaurants now.

Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

Enjoy!

If you enjoyed this authentic recipe then please share or reblog as I love authentic dishes as many others do. and that is all you will get from me authentic cooking made from scratch.

Thank you for reading.