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Posts Tagged ‘garlic stir-fry’

Moo Kratiem Prik Thai

This is another favorite among the lunch crowd in Thailand, and made readily available by food vendors in virtually every street corner. You can find this dish anywhere, and it is indeed simply delicious.

The dish is called Moo Kratiem Prik Thai, that is:

Moo = Pork

Kratiem = garlic

Prik Thai = ground pepper (usually white pepper).

Kai (chicken) and Kung (shrimp) are also popular meats for Kratiem Prik Thai.

As a nation, Thais eat quite a lot of pork, so you will find that dishes from Thai vendors often feature pork as the main protein.

Kratiem Prik Thai is a part of a Thai food category called “Aharn Jahn Deow” or literally “one plate food,” typically a made-to-order stir-fry over white jasmine rice.  It could also be a noodle stir-fry such as Pad Thai, Pad See U, Pad Kee Mao (Drunken Noodles), etc.  I’d go so far as to say that “one-plate-food” is the equivalent of the sandwich in terms of being an all encompassing meal offered up in one ‘package’, so to speak, and often eaten for lunch.

Although not technically street food, the Kratiem Prik Thai isn’t exactly a full sit-down restaurant food either (i.e. a restaurant where we go for dinners with friends and family and order dishes to be eaten family-style).   Most Kratiem Prik Thai is rather eaten at food stalls or lunchtime shops.  It is also a dish Thai home cooks don’t usually make at home.  So, however easy the dish is to make, I never made it until I came to live in the U.S.

There are variations to this dish – some cooks make it dryer, some make it juicier, some use only fish sauce, some only soy sauce (a friend of mine uses only Golden Mountain soy-based seasoning sauce), some a combination of the two, some throw in some oyster sauce.  In essence, this dish should taste salty savory and garlicky with just a hint of spiciness from the ground white pepper.  (Sugar is used only to balance out the other flavors, not to make the dish sweet.)

The following are my basic ingredients for Kratiem Prik Thai.

  • Meat, sliced thin-ish (Pork is most common, followed by shrimp and chicken.)
  • Garlic, minced (I use a couple of cloves per serving.)
  • Fish sauce
  • Soy sauce
  • Sugar
  • Ground white pepper (White peppercorns grounded to a powdery form – it tastes significantly different than black pepper, and commonly used in Thai cooking.)
  • Cooking oil
  • Cucumbers and tomatoes for garnish

Steps:

  1. Heat wok and add some oil. (In the meantime, I like to mix in a few dashes of soy sauce to the meat to marinate while waiting for the other steps.)
  2. Add garlic and stir-fry till fragrant.
  3. Add the pork and stir-fry till nearly done.
  4. Add a few dashes of fish sauce and soy sauce, and a sprinkle of sugar.
  5. Stir fry till pork is done and add a little water to deglaze the yummy bits from the bottom of the wok.
  6. Taste and adjusting seasoning if needed.
  7. Sprinkle in some white ground pepper.
  8. Serve over jasmine rice.  Garnish with cucumbers and tomatoes.

The perfect condiment for your Kratiem Prik Thai?   Prik Nam Pla of course!

Oh, just in case you were wondering why I have a fork and spoon in the picture…  In Thailand, we eat our rice-based (or even stir-fry noodle) meals with a fork in the left hand and a spoon in the right, using the fork to push food into the spoon and eating out of the spoon.  Give it a try! 🙂

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Lettuce wrap

This was meant to be a rice porridge dish but it quickly morphed into a lettuce wrap. (I was too hungry to wait for the rice.)  Yummy it was (hello Yoda) – and I didn’t miss the rice!

I was in the process of making one of my favorite breakfast dishes, rice porridge on a bed of lettuce with ground meat garlic stir-fry topping.   The stir-fry was a cinch, as stir-fries often are.  The rice porridge, on the other hand, was easy to make (just boil and then simmer rice with tons of water) but took forever to cook to the right consistency.

So, when the stir-fry was done and the lettuce was all washed and ready, I decided to start snacking.  I remember the little lettuce wrap appetizers from Chinese restaurants and decided to make a little wrap to tie myself over until the rice was done.  Lo and behold, one wrap turned into two turned into an entire meal.  By the time I was happily full, the rice was still not done!

I don’t know how the Chinese restaurants make them, but here is the version that transpired from today’s porridge-intended dish.  Since I hadn’t planned on blogging about this, I didn’t measure the ingredients but it is so easy – you just need to taste and adjust as you cook.  The results are super tasty.

Ingredients:

  • ground turkey (or pork, or chicken)
  • garlic, chopped (a generous amount)
  • oyster sauce
  • fish sauce
  • dark sweet soy sauce (you can substitute with regular soy sauce and add a little more sugar to the dish)
  • sugar
  • ground white pepper (or substitute with regular black pepper)
  • lettuce
  • scallions, thinly sliced
  • chili garlic sauce, as a condiment
  1. Heat wok and add oil.
  2. Stir fry garlic till fragrant.
  3. Add ground meat and stir fry until nearly done.
  4. Add a few dashes each of the oyster sauce, fish sauce, and dark sweet soy sauce.  Add a little sugar and ground pepper.  Stir fry till meat is done.
  5. Taste and adjust seasonings.  Add a little water to make a sauce out of the yummy tidbits stuck to the bottom of the wok.  Stir one last time and you’re done.
  6. Make your lettuce wraps and top with a little scallion and chili garlic sauce.
  7. Enjoy!

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