Egg Wrap

Kai Yud Sai

Another comfort dish to eat with steamed rice. You'll get all of everything in this one yummy pouch. I just think it's a great idea to make almost-tasteless-egg into a sheet and use it as a wrap to wrap a very tasteful stuffing, and make it a very well balance taste in one bite.




It might look complicated - with the egg sheet......well, believe me it isn't- a good swirl to a pan will do the job.

- 2 eggs, beaten with 1 tsp. soy sauce, set aside.
- 1/3 cup ground pork
- 2 tbsp. diced carrot
- 2 tbsp. diced tomatoes
- 2 tbsp. diced onions
- 2 tbsp. small chopped string beans
- 2 tbsp. chopped green onion

- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. sugar
-1 tsp. ground pepper
- 2 tbsp. saute oil

Make stuffing

1. Small saute pan on hot oil, add ground pork, onion, saute until fragrant.
2. In goes, carrot, tomatoes, string beans (leave the green onion for the last) saute for 2 min.
3. Start seasoning with oyster sauce, soy sauce, sugar. Saute to incorporate together for a minute.
4. Add green onion, sprinkle in ground pepper, give a quick stir then turn off the heat.
Set aside.

Next, the egg sheet.

1. A new frying pan on medium heat, add 1 tbsp. oil. Swirl the pan making sure the oil coat the surface including the up rim of the pan.


2. Add the beaten egg to the pan, and quickly swirl the pan, spreading the egg into a thin sheet. The trick is to keep swirling for the egg to gradually spread until there is no liquid egg left. Turn the heat to low heat, and let the egg cook until the rim of the egg start to pull back from the pan. Turn the heat off.

Wrapping
Wrapping the egg sheet when it's still warm is more easier.


Spoon the stuffing on the egg sheet, and fold it close all four sides. Place a serving plate on top of the egg sheet, and flip the pan, so that the folding seams are hided.



Done!....with this egg wrapping technique, you can adapt into other wrapping as well, such as, instead of this stuffing, make fried-rice(without egg) and wrap it with egg sheet. It delicious too.

Stir-fried Shrimps with Broccoli

Another quick and easy dish to make. Nothing much for the prep. - cut broccoli, cleaned shrimps, crushed garlic, and it takes only five minutes on the heat.

It's a light dish that I love to make to accompany with some heavy dishes like spicy curry or some meaty dishes, and eat with steamed rice.


Fresh and Fresh
- One small head of fresh broccoli, cut.
- Fresh shrimps, cleaned and deveined.
- 3 cloves garlic, crushed.
- Ground black pepper.

- 2 tbsp.olive oil
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1 tsp. white vinegar

1. A wok on high heat, add olive oil and crushed garlic, saute until fragrant.
2. Add shrimps, give a quick stir just for the shrimps about to turn opaque, add broccoli. Stir.
3. Start seasoning with fish sauce, sugar, white vinegar. If it's too dry, add 1 tbsp. water.
4. Give a quick stir until the shrimps cook through, 1-2 minutes, sprinkle with black pepper.
5. Taste, and adjust the taste. Turn off the heat. Serve.


I got orangey sauce because of all heads of shrimp that I keep them intact. They always make tasty sauce.

Shrimp Pad Thai

Pad Thai Goong Sod (Goong=shrimps, Sod=fresh)

For those who are already big fans of Pad Thai, and wanted to try making this delicious stir-fried noodle, following my post here, you'll get the taste of Pad Thai that we normally eat in Thailand - with all ingredients that Pad Thai should have and should taste like, only one thing missing here is beansprout....


In Thailand there are only Pad Thai and Pad Thai Goong Sod (shrimp Pad Thai) or, in some places, seafood available - there are no chicken, beef or vegetable Pad Thai like you see in most Thai restaurants here in the US.

The original Pad Thai has small dried shrimps instead of big fresh shrimps, which later added to the menu as a new choice.


Working with dried noodle is a bit tricky. They need a lot of liquid and proper times to soften them up.

Serving two hungry people.
- Hand full of dried rice noodle, soaking in warm water for 15 minutes. Save the water for later use.
- Fresh shrimps, clean and deveined
- Hand full of garlic chive leaves, cut 1" long and leave some to eat fresh with the noodle.
- Hand full of beansprout (I don't have it this time)
- 5 small heads shallot, chopped
- 3 cloves of garlic, minced
- 1/4 cup preserved reddish
- 2 pieces hard tofu, diced
- 2 eggs
- ground peanut
- wedge of lime
- chili powder (optional)

- 2 tbsp. tamarind water
- 2 tbsp. fish sauce
- 1 1/2 tbsp. sugar
- 1 cup water
- 6 tbsp. olive oil



1. In small bowl, mix tamarind water, fish sauce and sugar together.
2. Add 2 tbsp. olive oil in a hot pan, in goes shallot and garlic, saute until fragrant.
3. Add soaked soft noodle, stir-fry to incorporate with shallot and garlic, add water (used for soaking noodle), start with mall amount. Keep stirring, don't let the noodle stick together.
4. Add in mixing sauce (in no. 1). Keep stirring until the noodle get soft. If you feel that the pan get too dry and the noodle start to stick to the pan, add more water. Pick up some noodle to taste if they are soft then transfer the noodle to a resting plate.



5. In the same pan, add 2 tbsp. olive oil, hard tofu, preserved reddish and shrimps. Stir-fry until the shrimp get almost opaque.
6. Put shrimps to the side of the pan, making room for two eggs.
7. Add 2 more tbsp. of olive oil, crack in the eggs and scramble them.
8. Incorporate the shrimps and scrambled eggs.

9. In goes, the preparing noodle, stir to incorporate everything together.
10. Add chive leaves, beansprout. Stir.
11. Taste the noodle, make sure they are soft, turn off the heat. You can also adjust the taste later in your plate.
12. Serve with ground peanut, fresh beansprout, fresh chive, a wedge of lime, chili powder (if you like spicy)


Enjoy your Pad Thai with lots of shrimps as you like.

Roger's Shrimps

This simply delicious shrimp dish is not from my family though, I got it from my friend, Roger, so I named it after him.

Roger made this dish when he and Wan-Yi came to NYC for their business trip. We invited them to live with us, and we all had fun cooking together. Roger loves to cook and he always cooks fresh food. His foods are light, and tasty, healthy, and good looking at the same time.

Made this dish when you are planing to have a fun and friendly party where people are ready to eat with their fingers, and don't care about the messiness of the yummy sauce running through their hands. Peeling the shell and eating is a part of the dish....So, have fun with it.


As I've said, Roger's foods are light and simple, like this dish, the only seasoning he put on was a tiny bit of salt, and that amazed me because when I tasted it, I thought that it'd got to be a lot of seasoning in there.

Fresh shrimps with shell is a trick here.
Shell will lock in the natural sweetness and freshness of shrimps. The head part of shrimp helps create a tasty yummy sauce. So, let's be friend with all things with heads ;)


- 1 lb. fresh shrimp with head and shell on.
- 10 or more green onion, chopped.
- 10 small heads shallots, chopped.
- 1 tsp. salt
- black pepper
- 1/4 cup tbsp. water or stock.
- 2 tbsp. olive oil


Prepare fresh shrimp: rinse them under cold water then use kitchen shears cut off only small part of the eyes, rostrum (a sharp pointy looking thing) and long antennae, leave the whole head intact along with shell.

1. A pan on high heat, add in olive oil, shallot, green onion. Saute 1 minute.
2. In goes shrimps, stir to incorporate. Add water or stock. Stir.
3. Cover a pan with a lid for 2 minutes - until shrimps start to look opaque then season it with salt, sprinkle with black pepper.
4. Saute until all shrimps turn opaque about 2 minutes more. Taste it and adjust the taste, and if you love lots of sauce - like my husband- add more stock. Turn off the heat.
5. Serve.


This dish's become my favorite right away. I made it three times in a week. YUM!

Stir-Fried Instant Noodles with Italian Sausages

If you asked me, " What is Asian fast food ?"........ My answer would be Instant Noodles.

You just pour hot water over the dried noodles with the powder condiments and oil that comes with, and it'd be ready to eat in three minutes. If that isn't a fast food, I don't know what else would it be.

Korean instant noodles

So we always have these quick-life-saving noodles in our cabinet to save my lazy days. There are so many kinds of instant noodles - Japanese, Korean, Chinese, Thai and others.

Each nation has its own taste and flavors when it comes to powder condiments and oils that usually comes in the package.


And that because of these noodle becomes part of our everyday food, in Thailand, they are adapted into many different dishes.

People love to use only the dried noodle to make new dishes and toss away those condiments, re-seasoning and enjoy the texture of the noodle in a new kind of dish.


My favorite one is to stir-fired them with what ever ingredients I wanted to cook with - and most of the time it means adding vegetables and meats. This time I cooked with hot Italian sausages and vegetables...yum!

Serve 2
- two packs of instant noodles (depends on the size of the pack)
- Vegetables, such as cabbage, broccoli, carrot, green onion, baby corns, snow peas, bean sprout - just any kind of vegetable you like.
- 2 pieces of hot or sweet Italian sausages, casing removed.
- 2 Eggs

- 1 tbsp. soy sauce
- 2 tbsp sugar
- 1 tbsp. garlic oil
- 2 tbsp. oil for stir fry


Prepare the noodle
1. Put a pot of water to the full boiled.
2. Add in the dried noodle - boil for 2 minutes. (Be careful not to over-cook the noodle. Most directions on the package say cook for 3 minutes for the completely cook, but we will later stir fry the noodle, so it's better to under cook the noodle in this step.)
3 Strain the noodle and coat them lightly with garlic oil. Set aside.




Ready to stir fry.

1. Cut up all vegetables, break the sausages into small pieces.
2. heat up a wok then add the oil.
3. In goes, the sausages. Stir fry for 2 minute then add vegetables.
4. Make small room in the wok, add more oil if needed, crack 2 eggs in and slightly beat them up with a spatula then stir vegetables and sausages to incorporate with the eggs.
5. Add noodles, give a quick stir and start seasoning with soy sauce and sugar.
6. Taste it, and adjust the taste to suit you.

Saute Spinach with Garlic and Chilies

Another easy vegetable dish to accommodate heavy dish such as meat or fish dishes. It barely takes 5 minutes to get done.

My mother in law made this dish when we were back in Thailand in 2010. She used the same technique using for Flame Water Spinach, and it's delicious.


I am so happy with this dish, it means that, from now on, I don't have to crack up a fortune cookie to see if I would get the water spinach from the market in any days, when my crave for Pak Boong Fai Dang kicks in, just grab a bag of fresh spinach, and throw them in a hot wok for two minutes, I'll definitely have my resembled Pak Boong Fai Dang to enjoy with.

Fresh spinach make delicious!
- a bag of fresh cleaned spinach
- 3 cloves of garlic, crushed.
- 3 fresh Thai chilies, crushed.

- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 2 tbsp water
- saute oil

* In a big bowl of fresh spinach, put oyster sauce and sugar on top of cleaned spinach, set a side*


Get the wok extremely hot.
1. Let the wok sits on the hot flame for 2 minutes then add in the oil.
2. In goes, garlic. Quickly stir until fragrant, but not burn.
3. Add a bowl of seasoning spinach into the wok, follow with chilies and a bit of water. Give a quick stir for two minutes, turn off the heat.
4. Serve.

Stir-fired String Bean with Curry Paste

This is a perfect dish to spice-up your table a little without having your mouth on fire even though it's made with curry paste. It's also a delicious string bean dish eating with steamed rice and a bowl of light soup.


Get a wok on fire

- A bunch of long and firm dark green string bean, cut into an inch long.
- 2 cloves of garlic, crushed.
- 2 tbsp. julienne Kaffir lime leaves
- Red curry paste, start with 1 tbsp.curry paste and you can add more if you want it more spicy.
- Generous amount of your meat of choice - pork, beef, chicken, or seafood like shrimps, squid or firmed tofu, cut into bite size. Here I used pork.

- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- water



1. Heat up the wok, drizzling in saute oil.
2. Add in crushed garlic and meat, saute for 1 minute.
3. In goes curry paste and 1 tbsp. of water.
4. Add string bean.
5. Start seasoning with fish sauce and palm sugar.
6. Add julienne kaffir lime leaves, saute to incorporate until the meat cook through, string bean getting soft, but still crunchy, add more water if it's too dry.
7.Turn off the heat. Serve.

Stir-fired Fillet White Fish With Celery Leaves

This dish's called Pla-Pad-Kuen-Chai inThai (Pla = Fish, Pad = Stir fired, Kuen-Chai = Chinese Celery)

Next time if you don't know what to do with celery leaves left after using all of their stalks, try this dish and you will never throw away celery leaves again.

Chinese celery leaves

Tilapia fillet or any kind of white fish


I've heard many people ask if celery leaves are edible. Oh Yes, they are - celery leaves is commonly used in Asian cooking. They taste good and make you feel better with your food - low calorie, high fiber, help lower blood pressure, and some medicine benefit is mentioned.

Now, pair them up with low calorie kind of fish, what else I can say.

Any white fish you like.
This time I went to fish market too late, all they had in the stall was fillet Tilapia, so that's what I'm using.

- 2 pieces of fillet white fish, cut to a bit big bite size.
- a bunch of Chinese celery, roughly chopped.
- 3 cloves of garlic, crushed.
- 2 part tapioca flour, 1 part rice flour - mix together.
- oil for frying the fish.
- 1 tbsp. saute oil

Black fermented soy beans.

Seasoning Sauce (Mix all the following together in a small bowl)

- 1 tbsp. black fermented soy beans.
- 1 tbsp. soy sauce.
- 1 tsp. oyster sauce.
- 2 tbsp. sugar.
- 1 tsp. Asian white cooking wine
- 1 tbsp. lukewarm water

Note: the black fermented soy beans is strongly salty. Start with a little, taste it, then gradually add up because the salty taste is very hard to be fixed once it already is.

Seasoning mixture



1. Heat up the frying oil.
2. Put all cut white fish in the flours mixture.
3. Fry the floured fish until golden crisp, rest them on the rack.
4. In the same wok or pan, take out all the frying oil, put in saute oil.
5. Put in crushed garlic until fragrant.
6. In goes, the crispy fish, celery leaves and seasoning mixture. Give a quick stir (if you feel it's too dry, add a tbsp. of extra water.)
7. Taste the taste and adjust to your taste. Turn off the heat.
8. Serve with steamed rice.

Saute Garlic Chives With Pork Livers

Another great dish of pork liver and chives. I love the soft texture of lever and a mild garlic aroma of garlic chives, which perfectly complement each other.



Seasoning with fresh garlic, black pepper, soy sauce and a hint of rice cooking wine, creating a full Asian flavor for the table, and did I mention that they have a lot of good health benefit.


Any Garlic Chives In The Garden?

- hand full of garlic chives, cut into one inch long.
- 2 cloves of fresh garlic, crushed.
- half piece of pork liver, cut into small bite pieces.

- 1 1/2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tsp. white vinegar
- 1 1/2 tsp. rice wine
- 1/2 cup water
- 2 tbsp. oil



1. Heat up a wok until hot, add oil into a wok.
2. Add garlic saute until fragrant.
3. In goes, pork liver, stir and add a half cup of water, keep stirring until liver turn opaque, but still have blood seeping through.
4. Add garlic chives, stir.
5. Start seasoning with soy sauce, sugar, white vinegar and rice cooking wine. Stir until there is no blood on the liver.
6. Sprinkle with crushed black pepper. Turn off the heat.
7. Serve with steamed rice.