Bloggers Around the World August-September Round-up: Thailand

Even two months pass by and you think "where did the time go". Now there is a theory about the passing of time, but ... this is not the time to speak about such things. It's rather time for the round-up of Bloggers Around the World for the months of August and September.

Our theme was Thailand and therefore we like to see some Thai food right here, right now ...

Green Chicken Thai Curry

These days I prefer simple food with no complications or long hours of cooking. Along that line I have something quick and easy for hour current Bloggers Around the World. After all someone has to do the starting. So I have a humble Green Chicken Thai Curry for you.

I even dared to use my Thai curry paste I have in the cupboard. Last time I did that the food was far too hot to be eaten. So with caution we proceed ...

Bloggers Around the World: Thailand

Obviously things went wrong. About 10 days ago we were supposed to have this post. My apologies, but I can't help it. Therefore we are having the Bloggers Around the World August and September. Fine, at least what is left of August. So, we make the deadline towards the end of the month, leaving me one or two days to post at the last day of September. That sounds like a plan to me.

What are we doing then? At least I hope, you will support me in this. I remember someone asked in January for something Asian. Why not! Therefore, I decided to travel with you to Asia this month and in particular to ...

Pad Tua Ngorg - Fried Bean Sprouts

WARNING!!!

Somehow I am in a bad mood today!

At times things can really make you freak out. Don’t know!?!

What now? Slamming doors? Breaking plates and glasses? Kicking at things? Knocking the head against the wall again and again? Or worse … ?

NO! I don’t think so! It’s not worth it and for sure I would be going to regret it (replacing all the broken things and not even thinking about the headache from meeting the wall …)!

Let’s rather go to the kitchen and cook something nice!

Already before (that is before the bad mood hit me) I had decided to go for Thai food (I still had some leftover bean sprouts). That’s why I’m having Pad Tua Ngorg today.

What you don’t understand? OK, fine: fried bean sprouts (you could have guessed that as well).

“When you eat bamboo shoots, think of the man, who planted them.” This is what a Chinese proverb says. Oh, well, Chinese? We are going to cook Thai. Anyway, bamboo shoots aren’t featured here either.

Fine! Something else: “It is against God’s will to eat a delicious meal quickly.” That’s what Chang Ch’ao said. Hm, sorry, he is, eh, was Chinese also! However, that would at least be fitting.

Wait, wait, one more! “Never eat yellow snow!” Sorry again! That’s what an Innuit mother would say to her children.

Never mind! Forget all the things I mentioned so far!

Rather we are going to steam some rice, 250 g to be exactly. First wash it and then bring it with 600 ml of water to boil. Only make sure the pot is large enough … which I didn’t do (adding only sligthly to the irritation …). I try to behave – no worries! Boil it for three minutes, turn down the heat to lowest possible, cover, leave for 20 minutes, remove from heat and leave to rest for 10 minutes – voilà!

By the way, steamed rice you would call Kaau Sue.

Here now the details for the fried bean sprouts (OK, I didn’t have that many bean sprouts available).

Ingredients:

300 g bean sprouts (which I obviously didn’t use – no worries)

100 g lean pork

100 g peeled prawns

Oil for frying

4 cloves of garlic – chopped

1 tablespoon fish sauce

1 tablespoon soy sauce

Half a teaspoon (no, don’t break the spoon – forget it) of sugar

pepper

Preparation:

Wash your bean sprouts (no matter how many you are using). Did I mention, they are high in protein as well. Just a side sort – don’t get distracted.

Cut your (lean) pork into stripes. If you like, you can make an effort to cut it really thin.

Heat up the oil and fry the garlic a while – that is until golden (or so). Add the pork – all the time stirring (I like stirring things up sometimes! :-) Oh, was that a smile? I guess mood is already improving! Good!). When the meat is cooked through, add the prawns – stirring – a few seconds – stirring – season with sugar, soy sauce, fish sauce, and pepper, pepper, pepper, pepper … OK, enough! Throw in some chillies cut in rings, if you like.

Now the main characters (if you have enough) come: the bean sprouts. Keep stirring for another 3 minutes.

Should it be the case that you see any chance of doing something in between before the rice is finished, you can whip up a Yam Tdääng Gwaa (cucumber salad) – only if you see a chance, of course.

Plate it all up!

Or some more?

Or with some soy sauce?

Did you like it? Anyone for seconds? Yep, I go for it!

That’s it. There is still some rice left. I’m nice (contrary to how it may have appeared at the outset) and share a bit of it with Lucy, who takes it happily.

Still there is rice left!

Here comes an attempt to build a rice tower …

… sadly it didn’t last long enough to be captured on photo.

Nevertheless, the mood has improved greatly! Just to make sure that things are fine, I add some chocolate …