Slice ham 1/4-inch thick and cut into 1/4-inch dice. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted. Have peas, oil, eggs, rice, salt, ham and scallions prepared and measured.
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it around the pan and immediately reduce heat to moderate. Pour in beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.
Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham. Stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.
Notes
Substitute: thoroughly defrosted frozen peas.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng
“There are three items in Thai cuisine that I absolutely love: Thai Iced Tea, Fried Banana with Coconut Ice Cream, and Chicken with Thai Peanut Sauce. Finding the right Peanut Sauce recipe necessitated a little research into Thai Curries. I don’t handle spice well, but Thai Peanut Sauce wouldn’t taste right without a little curry. I found a blog which suggested Massaman Curry Paste for a more mild flavor, and it was exactly the flavor I was looking for.
From my Grandma’s recipe I used ‘cream of coconut’ (since I had it in the cupboard) which is a sweetened coconut mixture used in making Pina Coladas. Hint: look for it in the liquor isle of the grocery store. When using cream of coconut, be sure to buy unsweetened peanut butter, or the sauce will turn out a bit too sweet. A more traditional way to make this would be to start with actual coconut milk, still use unsweetened peanut butter, but then add sugar to taste.” – April Ferre
2TablespoonsMassaman or Red Curry Paste (See Note 2)
1/2TeaspoonSalt
Instructions
Combine all ingredients in medium saucepan over medium-high heat, stirring constantly until well combined and heated through. Do not let the mixture scorch the bottom of the pan. Remove sauce from heat and cool slightly.
Serve over chicken or fried tofu with parboiled bok choy or fresh spinach and rice.
Sauce will keep in the refrigerator for weeks or it can be frozen. Refrigerated peanut sauce may need to be thinned with a little water or coconut milk upon reheating.
Notes
Or one 13.5-ounce can Coconut Milk and 3/4 cup sugar (or to desired sweetness).
The amount of curry paste can be adjusted to vary the heat to your taste. Use Red Curry Paste for spicier palates or Massaman Curry Paste for a milder, though slightly different flavor.
2012 Modified Recipe – April Ferre – From a combination of my Grandma’s recipe (Jean Hansen) and a blog post at www.shesimmers.com
1 1/2PoundSpring Chicken (with Bone) Cut In 2-Inch Pieces
1/2TeaspoonSalt
5TablespoonsOil
1Stalk LeekIn 1-Inch Lengths
6SlicesFresh Ginger
1LemonSliced
4TablespoonsDry Sherry
6TablespoonsSoy Sauce
6TablespoonsSugar
2TeaspoonsCornstarch Mixed with 2 Tablespoons Water
Instructions
Sprinkle chicken with salt and let stand 20 minutes.
Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4 to 8 Chinese style.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng
Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.
“This was my first experience with Thai food, both cooking it and eating it, and it was definitely a good one. The thickened coconut milk is really a must with this, and I highly recommend garnishing with hard boiled egg slices as well.” – April Ferre
The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.
“I had dinner over at Hon and Samen’s apartment one night, and she served this over fried whole fish with rice. I think it was the first time I was presented on the table with a whole fish looking at me. I wasn’t sure how I was going to like it, but the polite thing is to eat what you are served. I ended up really liking it. The sauce itself takes a little bit of getting use to, as Thai fish sauce is quite pungent and a very different flavor. This is the sauce to use over whole trout.” – April Ferre
1/4CupFresh Cilantro SprigsDivided – For Steamed Fish
1 1/3PoundRockfish Fillets
ScallionsSliced
Instructions
Combine all ingredients except fish and cilantro sprigs. Set aside.
To steam: place the fish on a rack or in a bamboo steamer; lay cilantro sprigs on top of fish. Put over boiling water, cover and steam 12 minutes per inch thickness. Alternatively, fish may be fried.
Spoon sauce over the fish and garnish with scallions. Serve with rice.
2003 Recipe – April Ferre – Seattle Times as posted by Mike Key
