Tag: easy thai food

Oyster Mushroom Thai Fried Rice

I know I’ve been on an oyster mushroom kick as of late, but they’re just so good and versatile and affordable.

Thai fried rice for the win

I grew up on fried rice. Indonesian nasi goreng (literally ‘rice fried’) to be exact. I don’t know about you but I get tired of stuff I’ve been eating for a while. So I stopped making nasi goreng maybe a decade ago.

Enter Night+Market by Kris Yenbamroong (order in the US or UK), a cookbook whose praises I’ve sung a few times over now and the chicken fried rice from page 207. And I am back in the fried rice game. I use a slightly different technique from Kris because it’s my grandmother’s technique and I’m always going to pick grandma’s technique over anyone else’s. So here we are.

Veggify it

I’m trying to cut back on meat in a big way, so I switched out the chicken for oyster mushrooms here, which works a treat.

Veganizing prik nam pla is a little harder, but I asked my Hot&Bothered friends for a tip and their mom recommends using light soy sauce instead of fish sauce. Obviously this doesn’t give you the same funk as fish sauce but it is vegan and it will make you happy. This rice really isn’t complete without the prik nam pla.

Thai seasoning sauce

Yes, you will need to head out and find Thai seasoning sauce. Ideally of the Healthy Boy Brand. This is quite easily found online and the dish just isn’t the same without it. If you really can’t be bothered Maggi is very similar and more widely available in Europe (no word on the US from me).

You can read a super interesting article about the history of Thai seasoning sauce and Maggi here.

An overhead shot on a soft pink background. At the top of the image is a small blue 'cloudy' enamel wok filled with Thai fried rice showing bits of oyster mushrooms and spring onions, there is a wooden rice ladle stuck in the pot. The wok is set on a dish towel with a leopard print. To left bottom of the wok there is a small enamel white bowl with a white trim filled with more Thai fried rice. Scattered around it are the tips of birds eye chilies as well as a squeezed half of lime. Finally at the middle bottom of the image there is a yellow bowl filled with nam pla prik, a Thai dipping sauce which has garlic and thin slivers of birds eye chilies floating in it.

Oyster Mushroom Thai Fried Rice

Dorothy Porker
A vegan fried Thai fried rice inspired by the chicken fried rice from Kris Yenbamroong's stellar Night+Market cookbook.
Prep Time 10 mins
Cook Time 10 mins
Precooked rice 8 hrs
Course Breakfast, Dinner, Lunch
Cuisine Thai

Equipment

  • Bottle or jar x2 (for keeping the remainder of the stir-fry sauce and prik nam pla)
  • Small bowl
  • Wok (a frying pan isn't ideal but if that's what you've got, roll with it)

Ingredients
  

To make the stir-fry sauce

  • 1 1/2 c - 375 ml Thai seasoning sauce or Maggi, see blogpost above
  • 1 c - 250 ml oyster sauce try and find a vegan brand if you can
  • 1 1/2 T - 20 g sugar

To make the prik nam pla

  • 1 c - 250 ml light soy sauce fish sauce if you're not vegan or vegetarian
  • 1/4 c - 60 ml lime juice you'll need around 6 limes for this
  • 6-8 bird's eye chilies thinly sliced
  • 3 T - 45 g garlic minced
  • 1 1/2 T - 20 g sugar

For the oyster mushroom Thai fried rice

  • 3 T - 45 ml sunflower oil
  • 1/4 onion yellow preferred, thinly sliced
  • 1 c - 150 g oyster mushrooms roughly torn
  • 1 egg sternly whisked and set aside in a bowl
  • 3 c - 500 g rice cooked or steamed, day old preferred - fresh tends to be too wet
  • 2 t - 10 g sugar
  • 2 1/2 T - 40 ml stir-fry sauce see above
  • 2 spring onions cut into 2" pieces
  • pinch ground white pepper

Instructions
 

Make the stir-fry sauce

  • Mix 1 1/2 c - 375 ml Thai seasoning sauce with 1 c - 250 ml oyster sauce and 1 1/2 T - 20 g sugar. You'll have plenty left-over but this stuff literally keeps forever.

Make the prik nam pla

  • Mix 1 c - 250 ml light soy sauce (or fish sauce) with 1/4 c - 60 ml lime juice, 6-8 thinly sliced bird's eye chilies, 3T - 45 g finely chopped garlic and 1 1/2 T - 20 g of sugar. Prik nam pla keeps well in the fridge for about a month and is great with pretty much anything.

Make the oyster mushroom Thai fried rice

  • Because we're stir-frying it's essential that you prep all your ingredients as mentioned in the ingredient list and set them by the stove before you start.
  • Now heat the wok over a high heat until it starts to smoke before swirling in 3 T - 45 ml of sunflower oil. Once the oil has started to shimmer add 1/4 thinly sliced onion and stiry-fry until it's softened and has become translucent.
  • Add 1 c - 150 g roughly torn oyster mushroom and stir until softened and starting to color.
  • Add 3 c - 600 g of pre-cooked rice. 2 t - 10 g of sugar, 2 1/2 T - 40 ml of stir-fry sauce and work the rice around the wok to distribute the rice evenly and ensure the sauce is evenly spread across the entire dish.
  • Spread the rice out in an even layer and pour over the whisked egg. Let the egg soak through the rice before scooping it over until the rice is dry and has started to brown.
  • Remove from the heat and toss in 2 spring onions cut into 2" pieces and sprinkling with a pinch of white pepper. Stir a final few times and serve with prik nam pla.

Notes

Note, Kris adds the egg to the chicken and onion, fries them briefly together before adding the rice. I am using my grandmother's method of pouring the egg over the rice. 
The rice will keep for a few days in the fridge, reheat it in a hot wok and serve with prik nam pla. 
Keyword Asian food, fried rice, rice, thai food

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor Thaise gebakken rijst met oesterzwammen.

Gaeng Penang Tua Lima

Originally I was going to reshoot and post tofu scramble chilaquiles, but I always struggle with making proper mole here because tomatillos are so hard to come by. Also… while I love tofu, scrambled tofu just isn’t really it for me.

Rosa’s Thai Café – The Vegetarian Cookbook by Saiphin Moore

Then I was reading Rosa’s Thai Café – The Vegetarian Cookbook and spotted this recipe for vegan gaeng penang tua lima (lima or butter bean panang, I refuse to use the word ‘curry’ for all Asian stews) and I knew I had to have it. Because out of all the beans, the butter bean is my favorite.

Hot & Bothered serendipity

I was however (and will probably always be) still hung up on chilaquiles. Because nachos. Pondering these decisions during one of my morning walks, I started thinking of chilaquiles mash-ups: laksa chilaquiles,  mohinga chilaquiles and finally gaeng penang tua lima chilaquiles. But I let it go because it seemed like maybe this was too much of a stretch.

Later in the day my friend in Thailand contacted me. They’re working on a new project. Hot & Bothered Vegan Thai, a vegan newsletter on Thai food and (food) politics, in Thai and English. In it they plan to go over various regional foods while also sharing veganized recipes for classic Thai dishes. You should really sign up.

And as we were talking, we serendipitously shouted: “PANANG CHILAQUILES” at each other across the globe (no lie). And so I decided, this is okay. Though of course you can have this butter bean panang with rice as well. I don’t know why Asian and Latin American food fuse so well. From now classic Japanese-Peruvian Nikkei cuisine, to my beloved Mexican-Korean mash-up from LA, but it does. So here we are.

Ko Thai to the rescue

I was very happy to find an accidentally vegan panang-paste by Ko Thai at our biggest supermarket chain, if you choose to go with a ready-made paste, but be sure to check the contents extensively. As my friends of the Hot & Bothered newsletter started their project in the first place because vegan ready-made pastes can be very hard to find.

The Rosa’s Thai Café recipe below also includes instructions on how to make your own panang-paste. I made my panang with cashews, as you can see in the pictures, but the original recipe calls for peanuts and I suggest that unless you have an intense dislike for peanuts like I do, you follow Saiphin’s lead.

If you are in the UK you can order Rosa’s Thai Cafe: The Vegetarian Cookbook here.

A teal cast iron pan filled with nachos and lima bean penang, covered with a sprinkling of cilantro, chilies and cashews sat on an orange backdrop. At the top of the image there is a hint of a plate with some food on it.

Gaeng Penang Tua Lima (Vegan Butter Bean Panang)

Dorothy Porker
This recipe for gaeng penang tua lima (vegan butter bean panang) from Rosa's Thai Café is quick, easy and incredibly moorish. Turn them into chilaquiles for an exciting nacho-twist or have it with rice like a normal.
Prep Time 15 mins
Cook Time 7 mins
Soaking the chilies (when making panang-paste from scratch) 30 mins
Course Breakfast, Main course
Cuisine Mexican, Thai, Vegan
Servings 1 - 2 people

Equipment

  • Small bowl (for soaking chilies, if making paste from scratch)
  • Pestle and mortar or small food processor (if making paste from scratch)
  • Wok or large frying pan (x2 if making chilaquiles)
  • Kitchen towel (if making chilaquiles)

Ingredients
  

To make the panang-paste (ready-made also works, but double-check to ensure it's vegan)

  • 6 dried chilies deseeded and soaked for 30 mins
  • 1/2 t - 2.5 g salt
  • 4 stalks lemongrass white core thinly sliced
  • 1" - 2.5 cm galengal* finely grated
  • 1 makrut lime leaf finely sliced
  • 4 cloves garlic
  • 1 small bunch coriander root or stalks
  • 5 shallots sliced
  • 6 black peppercorns

To make panang chilaquiles (or have with white rice)

  • 4 T - 60 ml neutral oil I use sunflower
  • 3 corn tortillas** cut into nacho-shaped triangles
  • pinch salt

To make the gaeng penang tua lima

  • 2 T - 30 ml neutral oil I use sunflower
  • 1 T - 20 g panang-paste heaped, home-made or store-bought
  • 1 1/4 c - 300 ml coconut milk
  • 1 T - 15 g palm sugar I use gula jawa
  • 2 T - 30 ml soy sauce light is preferred if you have it
  • 2 T - 30 g peanuts roasted and crushed, or use cashews
  • 1" - 2.5 cm galengal* thinly sliced
  • 3 makrut lime leaves thinly sliced
  • 8 1/4 oz - 235 g butter beans this is roughly one can, drained and rinsed

To serve

  • 1 red chili thinly sliced
  • a few makrut lime or sweet basil leaves*** thinly sliced
  • 1 T - 15 g peanuts roasted and crushed, or use cashews

Instructions
 

Make the panang-paste (or use store-bought)

  • Finely grind together 6 dried chilies that you've deseeded and soaked for 30 minutes and then drained with 1/2 t - 2.5 g of salt using a pestle and mortar or a small food processor.
  • Add the thinly sliced white core of 4 stalks of lemon grass, 1"- 2.5 cm of sliced galengal root, 1 finely sliced makrut leaf, 4 cloves of garlic, 1 small bunch of finely sliced coriander root or stalks, 5 sliced shallots and 6 black peppercorns and grind or blend to a fine paste.

If making chilaquiles

  • Heat 4 T - 60 ml of oil in a frying pan and fry 3 corn tortillas cut into triangles until golden and crisp. Drain on some kitchen towels and sprinkle enthusiastically with salt, before setting aside.

Make gaeng penang tua lima (butter bean panang)

  • Heat 2 T - 30 ml of oil in a wok or frying pan.
  • Once the oil is hot, add 1 heaped T of panang-paste and stir until fragrant. This should take 30 seconds or so.
  • Keep stirring while pouring in 1 1/4 c - 300 ml of coconut milk.
  • Once the coconut milk and paste have properly mixed, add in 2 T - 30 ml or g of soy sauce, palm sugar and roasted and crushed peanuts each with 1 T - 15 g of thinly sliced galengal. Keep stirring for 2 minutes or so, until the sugar has dissolved.
  • Stir in 3 finely sliced makrut lime leaves and finally add 8 1/4 oz - 235 g of drained and rinsed butterbeans.
  • Let everything bubble away gently for 5 minutes or so until the sauce has thickened and serve with white rice, thinly sliced chili and makrut or sweet basil leaves and 1 T - 15 g of roasted and crushed peanuts.

Make the chilaquiles

  • First off: make sure you are very ready to eat because you want to eat this while the nachos are crisp and only starting to soak up the liquids from the panang.
  • Quickly but gently scoop your nachos through the gaeng penang tua lima, so everything is evenly coated. Top with the thinly sliced chili and makrut or sweet basil leaves and 1 T - 15 g of roasted and crushed peanuts and serve immediately

Notes

Home-made panang-paste will keep in the fridge in a sealed container for roughly 2 weeks. 
As long as you have not made chilaquiles with them gaeng penang tua lima will keep and reheat well the next day. 
* Saiphin uses greater galengal in the panang-paste and lesser galangel in the gaeng penang tua lima, as far as I am aware they only sell one type of galengal here so that's what I used
** I find chilaquiles do not work with store-bought nachos, but this may be due to the quality of ready-made nachos we have available in the Netherlands (it's Doritos)
*** In the photo I've used coriander because both fresh makrut lime leaves and sweet basil are hard to come by here 
Keyword butter beans, lima beans, panang, rosa's thai, rosa's thai cafe, thai food, vegan thai

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor gaeng penang tua lima (vegan limabonen panang).