Spring Roll (Por Pia Tod)

Spring Roll

Por Pia Tod OR Spring Roll  deep fried mixed vegetable spring roll

In Thailand, there are many types(three, apparently) of spring roll style dishes.

Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.

Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.

Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).

Ingredients;
Spring roll pastry                              1  pack*50 sheets
Carrot,thinly sliced                           5 carrots
Bean sprouts                                     1 pack
Vermicelli noddles                             2-3 buns
Dried Mushroom                                1/2 pack 
***I not sure what is called but it look like dried mushroom sliced  
Egg                                                   1 egg
Vegetable oils   for deep fried
Oyster sauce                                      2 table spoons
Sugar                                                1 table spoon
Soy sauce                                          1 table spoon
Chop Garlic                                       2 table spoon

How to cook;  
1. Soak ( Vermicelli noddles  and   Dried Mushroom ) for 15 mins.
2. Thinly sliced  of carrots 

3. Put the frying pan on a medium flame and add 1 tablespoon of oil to it,add the finely chopped garlic to the oil and fry for around half a minute.  

4. Then add  ( Vermicelli noddles ,Carrots sliced, Bean sprouts and Dried Mushroom ) to the garlic in the pan and fry for another 5 minutes. 

5. The soy sauce,Sugar  and Oyster sauce should also be added at the same time. Cook for a minute or two and then take the pan off the flame, allow the mixture to cool and this will form the inside 'stuffing' for your Thai spring rolls.

stuffing for your Thai spring roll

Rolling up the spring rolls: You now have the spring roll stuffing ready and cooked, the egg  that will be used to stick the spring roll wrapper is also ready to use. Now, take another moist kitchen towel and place it on the table, pick one of the wrappers and place on this moist towel. Dip your finger in the egg and apply it lightly to all the edges of the wrapper. Now pick one tablespoon of the stuffing and place it on the spring roll wrapper, shape the filling like a sausage in the center of the wrapper. Fold the edges towards the center and neatly but firmly roll up the spring roll, fold the side edges in too and use a little more wheat flour paste if necessary to make a compact spring roll. The inside filling should not show up through any openings in the wrapped and stuck spring roll. Move on to read the next step if you intend to put the spring rolls immediately in the frying pan to deep fry them. If you will not be frying them immediately, remember to place them under a moist towel and take them out just before frying.

              

Curry puff

Back in year 2009,when i was first arrive Sydney.

My first jobs at Sydney was waitress in Bondi Junction.

I got a job at The Thai restuarant and they were take away shop in that time.

Because when i was in Bankok,i was work in the office and when first arrived here,

I don't have any experiences about waitress..(of course)^_^

So how I got this job very interesting!!!!!!

The owner they was want only who have an experiences in waitress.

But I AM NOT@_@

So at first....I am such a lier....I told them that i have experiences+55555

SO I GOT A JOB...That the thing ^_^

Ok let start!!!!

This recipes it the first recipes that i learn in Sydney from Thai restuarant.

That is CURRY PUFF...wow wow

 

Ingredients; 

Mix Veggies (Carrot,Snow pea seed,Green bean,Potato)               500 g.
Pastry sheets                                                                            1    kg.
Curry powder or satay powder                                                   5    tea sps.
Oyster sauce                                                                             1+1/2 table sps.
Sugar                                                                                        2   tea sps.
Butter                                                                                       20  g.


How to cook;

I learn how to cook the veggies stuffs from the chef,

and from back in my home town...So i mixes up all together

The most important of veggies stuffs is you really need to cut all mixes veggies to small size,all some time if you go to shopping,they have so many frozen veggies...

and look at the brand that cut the veggies in the small size or just cut by yourself later.

Why need to cut to small size?????

If you mixes veggies big or not the same size...your veggies stuffs will not mix well with the curry and the sauce^_^....

And if you went to so many Thai resturant to try all Thai Curry Puff...

You can tell with one is good or bad...why different???

That the secret is the better taste of veggies stuffs,

Because they all use the same pastry sheets anyway.

Veggies stuffs

*How to cook veggies stuffs
1.Put butter in a pan ,until all butter melt .
2.Put all mixes veggies in a pan ,stir fried with butter until mixes well.
3.Put suger, oyster sauce and curry powder,stir fried until mixed and cook well.



20 g of butter



Follow instruction no.1



Follow instruction no.3



Oyster sauce,sugar,curry powder



*How to make curry puff

When you went to the super market(Coles,Woolworth)

You will see so many type of pastry sheets...

Actually,you can use any brands or any type,

But if you want your curry puff turn to crippy...this brand is the best and really need to buy this type,you can see from my photo"strawberry" on the paper.

Why??? I try to many type already!!

This one the more you frozen,It the more crippy

I used this brand,it very crispy

Cut it in to about 8 cmx 8 cm,
So one sheets will get about 9 pcs.

Cut pastry 8 cm x 8 cm.

Every time you wrap the curry puff,your pastry sheets need to be cool other wise you cant wrap it



All pastry ,ready !!



Put veggies stuff inside pastry

It hard like....I dont know how to explain but I will show you guys in Youtube very soon.

This photo I took before the customers pick up the food from my house 

 

Green Curry Chicken with bamboo(Gaeng Kiaw Wan Kai)

Green curry is a variety of curry in Thai cuisine.The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/panang curries.

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice or with round rice noodles known as khanom chin (ขนมจีน).

Ingredients;

Green curry paste (**Recommend Mae Ploy is the best)                  5    table spoons.
Coconut milk                                                                          2 cups,plus 5 tablespoons
Sugar                                                                                         4+1/2 tea spoons.
Fish sauce                                                                                   6    tea    spoons.
Chicken breast                                                                            1/2  kg.
Bamboo                                                                                      1     can.
Slice Red chilly                                                                            8    pcs.
Lemon leaves                                                                              10  leaves.
Basil leaves                                                                                  10 leaves.
Water                                                                                          1 cups

How to cook;
1. Prepared all ingredient & cut chicken breast.
2. Put Green curry past with very thick past of coconut milk (use coconut milk 5 table spoons) to stir fried together.
3. If the green curry paste and coconut mile slowly have GREEN OILS coming out,that mean you can put all chicken breast.
4. Put chicken breasts and put more coconut milk about 1 cup.
5. Put bamboo ,sugar ,fish sauce,coconut milk 1 cup and water 1 cup.
6. If everything cook,turn off heat and put slice chilly and basil leaves on top.



All ingredients that you need




Basil leaves,lemon leaves,slice chilly

 

Follow instruction no.2





Follow instruction no.3



Follow instruction no.5



Follow instruction no.6



Hmm yum !!! This take away for kim 's customer take away food




Look great ^_^ Hope everybody enjoy this recipe.

 

Pears Red Wine

 

Ingredients;

Pears fruit                   6      pcs.

Red wine                    1      bottle.

Sugar                          300   g.

Pineapple juice            1/2  litre

Cinnamon                    4      pcs.

How to cook;

1. Peel all the pears skin.
2. Mixed red wine,sugar,pineapple juice and cinnamon together and boiled it.
3. Put pears fruit,boiled for 45 mins to an hours
4. If pears fruit turn to red color,it mean ready!! **This recipe can eat warm or cold it also yummy.  

                             









Follow instruction no.2 & 3



Now is ready..Enjoy



Phla Kung (Thai Prawns Salad)

Ingredients;

Prawns                   500            g.

Chilly jam               2+1/2         table spoons.

Lime juice              1+1/2         table spoons.

Fish sauce              1                table spoons.

Red Onion              1/2            Onion.

Coriander leaves       10           leaves.

Mint leaves               10           leaves.

Chopped lemongrass  1           lemongrass.
*Lemongrass in Australia very expensive,If you are in the budget you don't need to put lemongrass.
 Chopped lemon leaves  4          leaves.
*Lemon leaves in Australia very expensive,If you are in the budget you don't need to put lemon leaves.

Chicken soup/Water   2          table spoons.

How to cook;  

1. Peel prawns skin and cut in the middle of the prawns to take all dirt prawns out
2. Boiled hot water and put the prawns in about 5 secs.Secret ; Prawns have to be just cooked,don't leave the prawns in the hot water until over cook.  
3. Mixed chilly jam,lime juice ,fish sauce and chicken soup/hot water together. 
4. Put the prawns in the sauce and mix them together.
5. Put all vegetables at last.  



This prawns so fresh



Peel prawns skin



Follow instruction no.3



Ready to eat..Enjoy !