It was clean out the fridge and freezer day!! You can literally do this with any meat, fish or veggies of your choice. 2pieces Cod 1 piece salmon Few Calamari Rings Crab legs Shrimp Cooked Pork Belly Mussels or clams 1 white onion sliced Green onions sliced for dish and some to top for garnish 4 hard boiled eggs 1 carrot julienned A bunch of cut asparagus Package of mushroom of your choice 6-8cloves garlic chopped Thai chilis to taste Jalapeno diced 1 lime Bunch of cilantro 2 cans of Asian chicken stock Fish sauce 2TBSP each soya sauce, brown sugar & Sriracha Package of Rice Noodles
Pork Belly is best cooked twice! I like to get that nice crunch color all around the outside.
We like to use our large cast iron wok for this. Get your wok nice and hot with the oil of your choice. We used Vegetable oil. Add in your white onion, garlic, chilis & asparagus. Stirfry high heat couple minutes. Then add your pork belly, soya sauce & brown sugar. Store well to combined. Cook for a couple more minutes.
Then add in your crab legs, all your fish, jalapenos, chicken stock, TBSP of fish sauce, & Sriracha. Mix to combine. Bring to a boil. Boil for a few minutes til all seafood is cooked. While that’s cooking get a pot of water boiling for your noodles. We boil them, drain, rinse very well and set aside til you want to add it to your bowl.
Add in your mushrooms, shrimp, carrots, eggs, & green onions. Give it all a good stir around. Remove from heat.We make some baked oysters and Edamame to go with.
Take a handful of noodles and plop them in the bowl. Add a couple scoops of soup ontop and dig in! As this won’t last long. I hope your family enjoys it as much as us.
When were feeling like something nice and refreshing, we make this salad. It’s enjoyed in our house. I hope you like it as much as we do! Half green papaya julienned 1 carrot julienned 10 baby tomatoes cut 1-2 limes 2TBSP lime juice 2-3 cloves of garlic 2TBSP fish sauce 4-8Chilis 1TSP sugar Fish sauce Cooked shrimp julienned long beans (optional) Dried shrimps (optional)
When your papaya bowl breaks you improvise! Throw everything in a large bowl or large mortal and pestle and mix it all in nicely.
We toss the shrimp in at the end, put on a platter and throw some cut Thai Chilis on-top. Enjoy! Lucky saids what you making up there?! Lol
This dish was excellent!! We loved it. It was super spicy and the flavours were amazing. You can omit the Chili’s and have it not spicy but I highly recommend it. Were cooking way too much during this isolation time but making new recipes while we stay home is great! Couple Legs of Crab Bowl of Raw Shrimp, Calamari, Clams, piece of fish, couple sausages of your choice. 2 lobster. Really the seafood is endless what you can put in. Corn on cob chopped up Back choy chopped up 6-8 cloves garlic 2inch ginger 12-15 thai chili peppers Bunch of green onions 2TBSP Sriracha sauce 2TBSP fish sauce 2TSBP Sweet chili sauce 2TBSP soya sauce 1TBSP crushed chilis 1CUP water 1TBSP each vegetable oil and sesame oil Roasted sesame seeds Half package – to full of vermicelli noodlesGet a big pot, roaster or I like to use my huge cast iron wok. Get the pan nice and hot add the oils, garlic, Chili’s, ginger, sausages and corn. Fry it all up til sausages are browned nicely. I then throw green onions in (saving some green onions and cut Chili’s to sprinkle ontop)While that’s going I steam and cut lobster’s in half. Add in all seafood minus the lobster, add in all your sauces and water.Cook high heat, stirring frequently for a couple minutes. While that’s going I boil Vermicelli noodles in another pot for couple minutes, drain and rinse well. Then add them to seafood pot and mix well.
Place all the steamed Lobsters around the top of pot and sprinkle with rest of green onions & chopped chilis and dig in! This is incredible and it’s not going to last long!
Package of thin rice noodles, cooked then I mix in 2TBSP of sweet chili sauce in the noodles. Package of Rice Paper Wrappers Shrimps, cooked sliced in half Carrots, green onions, & cucumbers all julienned Thai Chilis cut in half lengthwise (optional) Lettuce your choice roughly chopped The thing about these, they can be filled with literally anything so you put the veggies you prefer. Now prep your station and get everything ready to go. I find the rice paper container is excellent for dipping the wraps in water as it’s the same size. So I take the cover off and fill with water. We just dip in and dip out of the water. I can never roll these like the restaurants do unless we make them super small, but they still taste just as good. If you have never worked with these wrappers before it may take a few of them to make you get used to it. Lay out 1 soaked wrapper on your surface. I place the shrimps and Chilis on the bottom then place the rest of veggies and top with noodles. Wrap the top over then both sides on, then roll up.Served with these some homemade peanut sauce. We love these in our house. Nice and fresh tasting and as always full of flavour. Peanut sauce: 1/2CUP peanut butter 1TBSP each lime juice & rice vinegar 2TBSP each brown sugar & soya sauce 2TSP garlic chili sauce 3 garlic cloves minced 1TBSP ginger root minced 3TBSP warm water Mix all the above together, top with crushed peanuts!
