Drunken Noodles

INGREDIENTS:

STIR-FRY INGREDIENTS:

  • 8 ounces (dry) rice stick noodles
  • 2 Tablespoons peanut or vegetable oil, divided
  • 1 pound raw jumbo shrimp, peeled and deveined (*or you can sub in your desired protein or tofu)
  • 4 cups (packed) Chinese broccoli, chopped into bite-sized pieces with the stems and leaves separated
  • 1 red bell pepper, cored and cut into bite-sized pieces
  • 4 cloves garlic, peeled and minced
  • 3 green onions, chopped into 1-inch pieces
  • 2 eggs, whisked
  • 1 1/2 cups packed fresh Thai basil leaves
  • stir-fry sauce (see below)
  • (optional: lime wedges, for serving)

STIR-FRY SAUCE:

  • 2-3 Tablespooons low-sodium soy sauce
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sweet dark soy sauce
  • 1 Tablespoon Thai garlic chili sauce, or more/less to taste

DIRECTIONS:

TO MAKE THE DRUNKEN NOODLES (PAD KEE MAO):

  1. Prepare noodles al dente according to package instructions.  (Or if there are no instructions, I recommend placing the noodles in a large mixing bowl and pouring boiling water on top of them until they are submerged.  Wait 3-5 minutes until they are soft and al dente, then drain the water and set the noodles aside until ready to use.)
  2. Meanwhile, heat 1 Tablespoon oil in a large saute pan or wok over high heat.  Stir in the shrimp and cook for 4-6 minutes, flipping and stirring occasionally, until they are just cooked through.  (They should be pink and no longer translucent.)  Transfer the shrimp to a separate plate and set aside.
  3. Add the remaining 1 Tablespoon oil to the saute pan or wok.  Add the Chinese broccoli stems and red bell pepper, and saute for 3 minutes, stirring occasionally.  Add the garlic and green onions and continue sauteing for an additional 2 minutes, stirring frequently.
  4. Push the vegetables up along the side(s) of the saute pan, leaving a hole in the center.  Add the eggs, and quickly scramble them, stirring occasionally, until they are cooked.  (Alternately, you can also scramble the eggs beforehand and set aside until ready to use, or cook them simultaneously in another saute pan, if your current pan isn’t big enough.)
  5. Add in the cooked noodles, shrimp, fresh Thai basil, and stir-fry sauce, and give the mixture a good toss until everything is combined.  Continue cooking for 2 more minutes, tossing frequently.  Taste, and season with salt and pepper if needed.
  6. Serve immediately, garnished with lime wedges if desired.

TO MAKE THE STIR-FRY SAUCE:

  1. Whisk all ingredients together until combined.  Taste, and add more garlic chili sauce (or any of the other sauces) if you would like.

Recipe from gimmesomeoven

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Thai Iced Tea

YIELD: SERVES 4-6

TOTAL TIME: 1 HOUR

Please read the post about this Thai tea recipe. It discusses the brands and different methods on how to make it to get the orange color, as well as photographs to illustrate the process. When we made our Thai Tea mix from the Pantai Thai Tea Mix bag, we reduced their suggested sugar amount by about 20% to our own personal taste. For those of you who prefer an organic version with coconut milk,that option is below too.

In the recipe there are two options for creating your Thai Iced Tea – Option #1 Using a purchased Pantai Thai Tea Mixand Option #2 – Making it from scratch using organic black tea bags and spices.

ingredients:

option #1 – thai tea mix ingredients:

  • 1 cup (80g) Pantai Thai Tea Mix
  • 4 cups (960ml) water
  • 3/4 cup (150g) granulated sugar
  • about 1 cup (240ml) half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)
  • ice

option #2 – using organic tea bags ingredients:

  • 4 cups (960ml) water
  • 4 organic black tea bags
  • 3/4 cup (150g) granulated sugar
  • 2 anise stars
  • 1 green cardamom pod, smashed
  • 2 whole cloves
  • about 1 cup (240ml) half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)
  • ice

directions:

option #1 – thai tea mix directions:

  1. Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
  2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
  3. If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.
  4. You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.
  5. Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

option #2 – using organic tea bags directions:

  1. Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
  2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
  3. Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
  4. You can make this ahead of time and have the organic Thai tea chilling in the fridge.
  5. Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Recipe from whiteonricecouple

Sopaipillas

Puffy, golden and hollow Sopapillas are perfect for drizzling with honey or stuffing with carne adovada or beans.
Author: Emily
Recipe type: Side
Cuisine: New Mexican
Serves: 10 to 12
INGREDIENTS
  • 4 cups sifted flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1⅓ cup warm water
  • More vegetable oil for frying (at least 2½ cups)
INSTRUCTIONS
  1. In the bowl of a stand mixer (or a regular mixing bowl if making by hand) whisk the flour, baking powder, salt and sugar together. Create a small depression in the center and pour in the 2 tablespoons of vegetable oil. Whisk in the oil. (I use the paddle attachment on my stand mixer.) It will incorporate unevenly into little clumps, this is okay.
  2. Gently pour in the warm water and knead the dough until it is smooth. It only takes one to two minutes using the dough hook in a stand mixer. If kneading by hand, gently knead in the bowl until the dough sticks together. Place on a lightly floured surface and continue until the dough is smooth.
  3. Divide the dough in half, and seal each half in a zipper lock bag to rest the dough while you heat the oil for frying.
  4. Heat frying oil in a stove top dutch oven, or in a heavy duty frying pan, to around 340 to 350 degrees. The oil should be at least 2 inches deep.
  5. Remove one portion of dough and roll out on a clean, flourless surface. Roll the dough to a thickness of ⅛ inch. Using a pizza cutter, cut the dough into squares approximately 4 X 4 for a nice restaurant look. (I personally don’t mind frying up the extra triangles that are left.) Place a sheet of plastic wrap over the rolled out dough. It’s very important the dough stay moist and not dry out, or it won’t puff.
  6. Gently place an individual square of dough into the hot oil. It should begin to puff up within about 5 seconds. I like to use a large spoon or tongs to carefully splash oil over the top, this really seems to help the sopaipilla puff. Once it’s finished puffing up, fry until it reaches a light golden brown on both sides. Place in a large bowl lined with paper towels. Repeat with the remaining dough. Serve immediately with honey.

Recipe from goldilockskitchen

Authentic Corn Tortilla

Recipe type: Sides, Breads
Cuisine: Gluten-Free, Mexican
Serves: 12-15 Tortillas
INGREDIENTS
  • 2 cups masa harina
  • 1½ to 2 cups hot water
  • ½ tsp coarse sea salt
INSTRUCTIONS
  1. In a large bowl, mix salt and masa harina together.
  2. Pour 1½ cups of hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If you need some more water, add it in small amounts until dough is the right consistency.
  3. Cover the bowl with a cloth napkin and let the dough rest for about an hour.
  4. Preheat a griddle or large frying pan on medium-high heat.
  5. Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand.
  6. Put the masa ball in between two pieces of parchment or wax paper and flatten it using the tortilla press.
  7. Gently remove the flattened masa from the parchment paper and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks.
  8. Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That’s okay!
  9. Remove the tortilla and place it between a cloth napkin to keep it warm. If you want to be fancy, you can keep it in a tortilla warmer.
  10. Repeat steps 5-9 until all the dough is gone.
  11. Eat!

Recipe from Fromcatstocooking

Tres Leche

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
  8. tres leche

Taylor Week 14

This week is our third week of Mexican food. I had Tres Leche. It’s a dessert that is a milk cake. If you would like to make this, I posted the recipe under Mexican. A challenge we faced was that we’re trying to go to several different restaurants and videotape us trying foods and our reactions. Another challenge was when we were presenting our TED talk. We know our lines and we’re fixing our presentation, we just have to prefect the too little moving with too much moving. Another challenge is the year and this project is coming to a close so we have limited time left. There are a lot of Mexican restaurants on Maui, so finding food won’t be hard. We can also make it ourselves since Mexican food is so common. Not much has changed with our project. We are on track with our deadlines and are presenting our TED talks on Monday 5/23. My group has been practicing during class. Our presentation is well written and everyone can relate. We hope this project makes people want to try new foods from different cultures. tres leche

Taylor Week 13

This week is our second week of Mexican food. I had enchiladas. If you would like to make this, I posted the recipe under Mexican. A challenge we faced was that we’re trying to go to several different restaurants and videotape us trying foods and our reactions. It’s a creative idea but we’re not entirely sure how we’ll be paying for the food at each restaurant and who will drive us from place to place. Another challenge is the year and this project is coming to a close so we have limited time left. There are a lot of Mexican restaurants on Maui, so finding food won’t be hard. We can also make it ourselves since Mexican food is so common. Not much has changed with our project. We are on track with our deadlines and scheduled to practice our TED Talk on 5/17. Later this month we will be presenting it to the class. My group has been practicing during class. Our presentation is well written and everyone can relate. We hope this project makes people want to try new foods from different cultures. A challenge I am faced with right now is that I don’t have access to our blog. These last three posts will be posted later since I do not have access at this time.enchiladas