What’s the key to Thai cuisine?
Its all in the herbs and spices, oh and fish oil.
After purchasing Maa Dee’s Thailicious Spicy Marinade, which is a thick viscous paste of various unnamed ground herbs and spices, I got curious and poked around her website. She has a couple of videos featuring a couple of recipes and a smattering of print recipes on the still-under-construction site. Of course, all the recipes use one of her products, but they all looked relatively simple and easy to make. So I improvised on her Thailicious Beef Noodle Bok Choy recipe with ingredients I had in the fridge.
500 g top sirloin sliced against the grain and into strips
1 cup of konyakku noodles blanched and drained
2 tbsp thailicious marinade (one of the original ones)
3 tbsp vegetable oil
1/8 cup diced garlic
1/8 cup fresh ginger thinly sliced into strips
2 cups of nappa cabbage chopped
1 small onion thinly sliced
1 red bell pepper sliced
- Heat oil in a wok over medium to high heat. Add the ginger and garlic and stir until fragrant.
- Add the marinade and stir until mixed. Add the beef and stir fry until the beef is almost cooked.
- Add the remaining ingredients and cook until the peppers soften.
Basically its just a stir fry but the marinade definitely changes this into something you would eat at a Thai restaurant. Frying the konyakku noodles actually turned out better than I expected. It reduced into something almost like singapore noodles and is definitely a much healthier alternative to the Shanghai noodles used in the original recipe. So far I’ve used it as a marinade for roast chicken (that turned out finger-licking good) and now with beef. I must say that it complements beef a bit better than chicken.
If you live somewhere deficient in good reasonably priced Thai food (like me), then I definitely recommend grabbing a jar of Maa Dee’s marinades. She has a couple of new products out, such as her Tom Yum Gong soup base and a Green Curry base which I haven’t been able to find, but if/when I do, I’m going to nab myself some. Works great on delivering that unique Thai flavor that’s in probably half of the dry dishes that you would usually see at a Thai restaurant (at least from my past experiences).