Janine Art Exhibition: April 2017

Victor in ChiangMai

Khaw Soi , Burmese Food

If you have a chance to visit Chiang Mai during the month of love, the food I would like to recommend is called “Khao Soi”. It is northern Thai food mixed with Burmese food. This food is popular and easy to find in Chiang Mai from the small street vendors to the expensive restaurants in hotels or department stores. Eating Khao Soi in the afternoon is preferable but you can eat it any time you like. The cooking steps are quite simple.

First of all, flat yellow egg noodles (local Burmese noodles) can be prepared beforehand or bought from supermarket. Yellow noodles we make ourselves are called “Sen Sod” or fresh egg noodles made of wheat flour and eggs which should be used for a single day only. To make egg noodles, we mix wheat flour and eggs with some water and knead for at least 20 minutes with hands and a wooden roller until the dough is formed properly. Then we cut the dough into several pieces with knife or other equipment to make some noodles. Most of the flat egg noodles will be boiled but some will be fried in a pan with cooking oil to make crispy noodles as Khao Soi’s topping.

Second, Khao Soi soup is from coconut milk and herbal ingredients such as chili, garlic, pepper, ginger, shallot, parsley seeds, and shrimp paste with a little bit salt. Pound them all until they are mixed well. This is the basic and original recipe for Lanna curry. Later on, we mix Indian curry and Lanna curry paste, 1to 3 along with spices such as cumin and masala to improve the flavor. (Indian curry paste can be bought in supermarket.) Turmeric is used to give yellow color to the soup. To make Khao Soi soup, mix all these ingredients with undiluted coconut milk in the pot first until it smells good and then add chicken, or meat in the same pot. Heat all ingredients around 20 minutes.

Season the food with fish sauce or soy sauce and brown sugar as well as stir all ingredients in the pot until they are all cooked properly.

Finally, pour Khao Soi soup into a bowl of flat egg noodles. We can use crispy noodles and parsley as topping. In addition, slices of lemon, fermented cabbage and sliced shallot are a side dish to be eaten together with Khao Soi quite well.

In northern Thai if someone wants an extra hot and spicy flavor cup, the chili paste is made from roast dried chili blended with some cooking oil.

Vegetarian Khaw Soi from Victor A. Roitmann

Khao Neow Ma Muang for Breakfast ..

Brasilain Bird by Victor.

Family..

Apr.21 2017

My Turn...Pad Thai

Pad Thai ผัดไทย

Recipe from Hot Thai Kitchen .com

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There is so much Westernized pad thai out there, few people actually know what real pad thai tastes like! Well, take it from a Thai person (me), it’s supposed to taste like this recipe 🙂 Yes, there are many variations of pad thai out there, so of course this isn’t the only way to do it, but if you want to get to know the basic, original, classic flavour, this is the one.

INGREDIENTS

Serves 2-3

The Sauce

35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)

1/4 cup tamarind concentrate (see note)

2 Tbsp fish sauce

3 Tbsp water

Pad Thai

4 ounces of dry rice noodles (see note)

8-10 Shrimp, or as many as you’d like, peeled and deveined

1 small head shallot, thinly sliced, about 3 Tbsp

2 cloves garlic, chopped