Phad si-iew

During our recent road trip through North America, Zok seems to have gotten back into a habit of eating meat- often.  Either the trip or the fact that he had some dental work done which caused him to attempt ten days of 'soft' food.  A concept that did not want to or could not grasp.

My phad si-iew had tofu but no chicken.

Zok of course - had both chicken and tofu.

We left out the egg-but if you want to add egg, just cook it first-it should come out omelet style, and you can slice it and put it aside and just add it in at the end of your stir-frying

(This recipe is for about 2 people)

250 g or .5 lb of rice noodle thick ones which are about 2 cm or 3/4 inch

1 tbl. peanut oil

1 egg (optional)

250 g of chicken or beef (optional)

250 g (for us about half a block) of firm tofu

30 ml or 1 fl. oz of kecap manis

about a 2 tbl. of soy sauce

about a tbl. of fish sauce (this can always be switched out with any other veg. sauce to add flavor-mushroom being the most common)

150 g or 5 oz of bok-choy, gai larn (chinese broccoli), kale or leafy green of your choice

150 g or 5 oz of broccoli (I like both types in mine)

a dash of ground white pepper

Drain your noodles and set aside

If you are frying your tofu, cut it into desired shape, fry and set aside on something porous (paper towel, designated tea towel)

Heat your wok(s) over high heat, and add in your peanut oil reduce to medium, add your noodles and cook for a couple of minutes

combine all your sauces soy, fish, kecap manis (you can add water if you think the sauce is too thick, I prefer mine thicker)

Add your vegetables and white pepper

Lastly add in your tofu (and egg/meat) and stir fry it all for a couple of minutes

Serve up !

Dried or fresh: First soak them in a large bowl of boiled water (hot) completely covered so you can then separate the noodle strands. Zok likes to soak his for his entire prep. time so about 20 minutes to a .5 hour.

Zok used a second wok, and using the same sauce he cooked his chicken in a second wok, and then just added this into his portion.

Tom Ka Gai aka Chicken or Tofu and Coconut Soup

To be honest I don't think I have ever gotten this recipe to be as good as the takeaway I used to get in Seattle, but with no other options I will keep trying!

I think a lot depends on your coconut milk, if it is too sweet the soup isn't as complex. Also Zok only had this in a Thai place in Bellingham, WA, years ago so we don't have the same reference point.

This like most soups is easy for a fast meal.  I think you can add vegetables as you like, I have had it in Thai places with various vegetables, we used both broccoli and carrots

5 cm (2 in.) piece fresh galangal

2 cups (500ml-16 fl oz) coconut milk

1 cup (250 ml/8 fl oz) chicken or vegetable stock (we use a soup cube veg. for this one)

1 box of firm tofu

3 chicken breast fillet, cut into thin strips (Optional or additional)

1-2 teaspoons finely chopped red chillies

2 tbl. fish sauce (you can use mirin as a substitute)

1 tsp. soft brown sugar 

Any vegetables you might want to add

Coriander leaves (optional or absolutely not if you are me)

Peel the galangal and cut it into thin slices.  Combine the galangal, coconut milk and stock and carrots in a medium pan (we just use the woks).

Bring to a boil and simmer, uncovered, over low heat for 10 minutes, stirring occasionally

Add the tofu (if no one is vegetarian, you can add your chicken now, or cook it separately in another wok and add into the bowl of soup directly)

Toss in your broccoli (or any vegetable that is softer than a carrot by example)

Add chillies

Simmer for 8 minutes

Stir in the fish sauce and brown sugar 

If using coriander add in now

Serve immediately 

Mee Goreng or Zok's version of Mee Goreng

1 brown onion, chopped finely

2 garlic cloves, chopped finely

2 red chillies, seeded and finely chopped (or not* says Colleen)

2 cm aka 3/4 in. of fresh ginger grated

60 ml or 1/4 c. oil (Zok would mention here you want an oil that can take the high heat and not burn away so Sunflower is better than Peanut)

350g about 12 oz. of Hokkien noodles, gently pulled apart

A package of firm Tofu first fried then cut

4 spring onions

1 large carrot, cut into matchsticks

1 tbls. kecap manis

1 tbls. soy sauce

1 tbls. tomato sauce

extra spring onions, to garnish 

Combine chopped onion, garlic, chillies, and ginger into a mortar and pestle (or use short bursts in a food processor)

pound until ingredients are paste-like (you can add a bit of oil if needed)

Set this aside.

In your wok use about 1 tbls. of oil  and stir fry your noodles until they are plump and warmed through. Place them in a covered bowl when done to keep them warm.

Add another tbls. of oil to your wok and stir-fry your paste mixture until golden.

Add your carrots, then your tofu

(Stir-frying all the while)

and then your kecap manis, soy and tomato sauces

Spoon the finished mixture over your noodles.

Notes:

You could at the tofu step substitute some sort of meat- you know- if you are in to that.

Tasty Tofu: An introduction to stir-frying and Tofu and of course Rice

I think the original recipe for this dish is in Sweden, where we are not.

 However, this recipe has evolved away from any true recipe, this is the dish Zok makes when we are short on time, or short on ingredients.

Because we use a rice cooker, the dish is especially quick.

I think originally, this is the recipe that made Zok start to actually want to eat tofu, hence the nickname of 'Tasty Tofu'.

For those who care there are some tips on Stir-frying at the bottom of this post.

Ingredients:

Firm tofu (amount depending on how many you are feeding)

Shiitake Mushrooms (Zok would say that only Shiitake mushrooms should be used due to the small amount of ingredients and the strong flavor of these mushrooms)

Garlic (again this is about your own taste)

Real Butter

Sauce:

30 ml Soy Sauce

30 ml Miran

30 ml Cooking Sake

 

Cut all ingredients into thin slices, trying for uniform sizes

First melt your butter to coat the bottom of your pan*

Quickly flash fry your garlic- until fragrant and put them aside (into a small dish)

Coat the pan with butter again and quickly do the same with your mushrooms and then put then aside

Repeat again with your tofu pieces, getting them golden-brown in color.

Then you can put all your ingredients together into the pan and add your sauce.

Essentially you are just reducing down the sauce so that it is thickened.

Dish out your rice and add your tofu, mushrooms, garlic tasty-goodness over the top.

We usually have a glass of cold sake with this meal.

*Disclaimer, Zok uses a heavy based, good heat conducting frying pan not a wok for this dish because it doesn't need much cooking as of course you could eat these ingredients raw.

Tips on Stir-frying

This dish is a bit of a introduction to stir-frying, as you can practice making your ingredients uniform, and having everything to hand to quickly add in.

These are the most important parts of mastering a good stir-fry.

Because everything is cooked quickly, a good, high, constant heat is important.

When using the wok, it is especially important to have everything you need nearby and ready to go.

Any oil (or butter) is good as long as they are not cold pressed.  

Having a little bit of water to hand is a good idea, you can sprinkle the edges of your wok so items don't stick because they are drying out.

Because your food is cooked simply and quickly there is a crisp caramelized taste.