Thai

Claypot Glass Noodle with Prawn

An easy one pot dish but bursting with flavour. This dish is quite simple to prepare; with only two main ingredients; the glass noodle or what we call it as tanghoon and prawn. The rest are just seasoning and spice. I pan fried the prawn with sufficient oil that would leave me some prawn oil to stir-fry the rest of the ingredients. The noodle infused with prawn oil, making it more fragrant and delicious. Try it, you won’t regret it. =)

Ingredients

  • 210g tanghoon or glass noodle (soaked in tap water for about 20 minutes to soften then drain the liquid, set aside)
  • 8 big prawn (legs and antennae trimmed off, deveined, washed and pat dry. Marinated with 3 tbs of cooking wine then leave for 20 minutes then wash and pat dry again)
  • 1/4 cup oil (Note that I am using measuring cup and measuring spoons)
  • 15g sliced garlic
  • 2 coarsely chopped shallots
  • 1 Spring onion (white part split open and sliced thinly, set aside the green part for garnish)
  • thumb sized minced ginger

Seasoning

  • 400g water
  • 2 tbs oyster sauce
  • 2 tbs sesame oil
  • 2 tbs light soy sauce (Jiang Qing preferably)
  • 1g star anise or 1 pc star anise
  • 3 tsp dark soy sauce
  • 3 tsp sugar
  • 1/2 tsp white pepper

Garnish

  • Spring Onion (green chopped)

Method

  • Mix all seasoning ingredients and place the noodles. Set aside.
  • Heat up the claypot at medium high fire, drizzle the 1/4 cup oil. Fry the prawn until it is about 80 percent cooked before taking it out. Leave the prawn oil in the claypot to stir fry the noodle.
  • Add in the noodle, stir fry for about 15 seconds. Add in 2/3 of the seasoning liquid and stir fry continuously so that all the noodles will slowly absorb the liquid seasoning. Infusing all the flavours in each bite.
  • Drizzle in the rest of the seasoning, stir fry for 10-15 seconds, add in the prawn by laying on top of the noodles, then lid on. Turn down the heat to medium, and allow it to cook for about 2-3 minutes to fully cook the prawn and leaving little liquid behind (this is to keep your noodle moist upon serving).
  • Turn off the heat. Remove from the stove and garnish with chopped spring onion. Serve hot.

Thai Basil Minced Pork (Pad Gaprow)

This is our all time favourite Thai dish. It is easy to cook and the fragrant spicy pork goes very well with steamed Jasmine rice. Sometimes, it’s the simple dishes that taste the best and this certainly is proof of that.

Ingredients

  • 500g minced pork
  • 1 tbs minced garlic
  • 3-4 birds eye chili ( use red long chili if you can’t take much heat)
  • Big bunch of Thai basil leaves (leaves picked and washed)
  • 3 tbs oil
  • 2 tbs sweet soy sauce
  • 1/2 tbs premium Thai fish sauce

Other

  • 4 Sunny side up eggs

Method

  • Heat 3 tbs of oil in a wok over medium high heat, stir fry the garlic and chilli for about a minute. Add in the minced pork, stir fry and break up the meat into bits until almost cooked.
  • Add in the sweet soys sauce and fish sauce, followed by the Thai basil leaves. Mix until well combined and leaves are wilted.
  • Serve it together with fried eggs and steamed white rice