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| = Thai =
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| == Drunken Noodles ==
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| From [https://www.recipetineats.com/pad-kee-mao-thai-drunken-noodles/]
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| NOODLES
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| * 7 oz /200g dried rice noodles , wide (Note 1)
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|
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| STIR FRY
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| * 2 tbsp oil (peanut, vegetable or canola)
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| * 3 large cloves of garlic , minced
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| * 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
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| * 1/2 onion , sliced
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| * 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
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| * 2 tsp fish sauce (or soy sauce)
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| * 2 green onions , cut into 3cm/2" pieces
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| * 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
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| SAUCE
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| * 3 tbsp oyster sauce
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| * 1 1/2 tbsp light soy sauce (Note 4)
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| * 1 1/2 tbsp dark soy sauce (Note 4)
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| * 2 tsp sugar
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| * 1 tbsp water
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| INSTRUCTIONS
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| # Prepare noodles per packet directions.
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| # Mix Sauce in a small bowl.
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| # Heat oil in wok or large heavy based skillet over high heat.
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| # Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
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| # Add onion, cook for 1 minute.
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| # Add chicken and fish sauce, and fry until cooked, around 2 minutes.
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| # Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
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| # Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
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| = Gumbo = | | = Gumbo = |
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| == Basic Sausage Gumbo ==
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| === Ingredients ===
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| <pre>1 Green Pepper
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| 1 Large Jalepeno
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| 1 White Onion
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| 2 Sprigs of Celery
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| 1 Quart of Chicken Stock
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| 1 Teaspoon of Thyme (dried or fresh)
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| 5 Bay Leaves
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| 1 Tablespoon of Salt
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| 1/2 Tablespoon of Pepper (30 turns)
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| 1 Teaspoon Cayenne
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| White Rice
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| 3 links of Sausage (Anduoni or Smoked)
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| 1/2 cup of All Purpose Flour
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| 1/2 cup of Oil (Sunflower or Grapeseed)</pre>
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| === Directions ===
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| # Dice Green Pepper, Jalepeno, White Onion, and Celery and Combine
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| # Dice Garlic (do not combine)
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| # Dice Sausage into small coins
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| # Heat Oil until it smokes and gradually wisk in the flour
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| # Whisk carefully over medium heat for 20 to 30 minutes or until dark brown (watch carefully.. it will burn easily)
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| # Add Vegetables and cook until translucent (couple minutes)
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| # Add Garlic and cook until translucent (couple minutes)
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| # Add Chicken Stock slowly
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| # Add spices and sausage
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| # Cover and cook for 3-6 hours, stirring frequently
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| = Salsa =
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| == Salsa - semibacony ==
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|
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| <img src=http://i.imgur.com/v9a4W2G.jpg width=700>
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| <pre>Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me.
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| So here goes. I generally use roma tomatoes, because they are just good for salsa in general.
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| Roma tomatoes - I probably use around 5 lbs or so I think.
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| White onions - I used 2 for this batch
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| Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic.
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| Jalapeños - a good handful or so.
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| Serranos - a good handful or so.
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| Yellow chile peppers - same as above.
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| Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good.
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| One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those.
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| Cilantro...of course - I used about two full bunches.
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| And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good.
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| And a decent amount of salt.
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| I blend everything, including the limes, then repeatedly dump from the blender to the large container.
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| After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste.
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| Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.</pre>
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