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Wednesday, November 25, 2009

{ Thanks Giving }- part 01

Tomorrow is Thanks Giving and I'm pretty sure wherever I end up to will definitely have most, if not all, of the traditional dishes on the table. So, here is a dish that I choose to make it for tomorrow (something that I know they wouldn't have it on the table...), Bamee Hang Moo Dang (egg noodle with roasted red pork). One of a Thai/Chinese dish that I think it could consider to be quite palatable with the turkey...

And before we go any further, I'd like to mention that I don't normally measure my ingredients (I will try my best to do so in the future) so most of the dishes that I will be creating in this blog will just be my own approximation of the ingredients...

Serving size (6-8 dishes)
  • 1-2 whole garlic
  • 1/2 - 1 cup of vegetable oil
  • 1 bunch of green onion
  • 1/2 bunch of cilantro
  • 2 lbs of fresh egg noodle
  • 1-2 lb of pork meat
  • 1 pack of Roasted Red Pork Seasoning Mix (unless you want to make it totally from scratch...the main ingredients are: sugar, salt, soy sauce, star anise powder, cinnamon powder, paprika powder, and some red food coloring...)
  • 1/4 cup vegetable broth (or chicken broth)
  • 1/4 cup shitake mushroom soy sauce
  • 1/3 cup black soy sauce
  • 1/2 lb of bean sprout or bok choy

<---here are some prep that you could start the night before--->

Peel and chop up the garlic...

With medium-high heat add a cup of vegetable oil and chopped garlic in a small sauce pan, stir frequently until the garlic turn golden brown. Let it cool down, set aside (and keep its oil as well, it could be useful for many other dishes!)

///Fried garlic makes an excellent extra ingredient for many dishes, such as in soup and in many of Thai noodle dishes...///


Chop up all of green onion and cilantro about..1/4 inch of a length.

///Green onion and cilantro also make excellent extra ingredients for many dishes, such as in soup and in many of Thai noodle dishes...(try adding them in your next chicken noodle soup)///


And of course, marinate the pork with the Roasted Red Pork Seasoning Mix overnight (guarantee full flavor), then refrigerate it.


//To be continued//


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