{"id":5671,"date":"2015-07-12T00:35:13","date_gmt":"2015-07-12T07:35:13","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=5671"},"modified":"2015-07-12T00:35:13","modified_gmt":"2015-07-12T07:35:13","slug":"egg-noodles-with-wontons-and-red-thai-barbecue-pork-ba-mee-kiew-moo-dang","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=5671","title":{"rendered":"Egg Noodles with Wontons and Red Thai Barbecue Pork – Ba Mee Kiew Moo Dang, Thai Noodles for Beginner Episode VII"},"content":{"rendered":"

\"Egg<\/a><\/p>\n

I haven\u2019t written about Thai noodles for a long while because it\u2019s getting hot here in Manhattan Beach and I don\u2019t want to eat noodles as much as in winter time. However, I recently made Moo Dang, the Thai barbecue pork<\/a>, which is an important ingredient in a very popular noodle dish in Thailand, Ba Mee Moo Dang, so I thought I might as well blog about it.<\/p>\n

Ba Mee Moo Dang is one of the top five most popular noodles dishes in Thailand. I guarantee that you can find it at every open-air market. It can be sold on a food cart or in a restaurant. You can identify the vendor by looking for the strips of red barbecue pork hanging in a glass case and a pile of yellow noodles.<\/p>\n

There are two types of noodle servings, as always: the salad style,\u201dhang,” the dry noodles with no soup, and the soup style, \u201dnaam”. I didn\u2019t make the soup kind this time because it\u2019s so hot and I didn\u2019t want to eat hot soup noodles. If you want to make Ba Mee Moo Dang with soup, you can go back to see how I make soup for Guay Tiew Moo, the pork noodles<\/a>, and you can use the same soup for Ba Mee Moo Dang, too.<\/p>\n

\"Egg<\/a><\/p>\n

In the first episode of the noodles series<\/a>\u00a0I explained to you what Ba Mee is. It\u2019s simply egg noodles. If you can\u2019t find them in your city, you can always make your own. I have a recipe here in the same post with the fresh pasta, the oodles of noodles<\/a>. The different between fresh pasta and egg noodles is the alkaline in the egg noodles and the time you \u201cripen” them. You need to ripen the egg noodles for at the least one night to get the right noodle texture. Two to three nights will make them perfect, bouncy and stretchy.<\/p>\n

The vegetable used in all Ba Mee Moo Dang in Thailand is called Choy Sum or You-Choy. You can read about it here<\/a>. It\u2019s not as popular as Napa cabbage or Bok-Choy in the U.S. You have to really go to the Chinese market to get it. If you can’t find it you can use Bok-Choy, which is more popular and you can easily find it in the regular market. I like the crunchy earthy bitterness of Choy Sum more than the bland taste of Bok-Choy, so I make the effort to go to the market and get it.<\/p>\n

The red barbecue pork is the same one I gave you the recipe for here<\/a>. If you have the leftover pork from the Khao Moo Dang<\/a>, you can use it to make Ba Mee Moo Dang, too. Typical noodles with Moo Dang are going to have an option of adding on crabmeat, pronounced \u00a0Pu in Thai (or Poo but I don\u2019t want to spell it that way for the obvious reason),<\/p>\n

\"Egg<\/a><\/p>\n

and the shrimp and pork wontons, called Kiew or Giew in Thai.<\/p>\n

\"Egg<\/a><\/p>\n

 <\/p>\n

There is a very critical accompaniment that I can\u2019t ignore. It\u2019s the golden fried garlic in oil called Kratiam Jeaw. The reason that this is so special to me is because I get\u00a0to fry the garlic in pork fat with bits of crispy pork fat pieces in it. You can see how it was made here in Episode II of the noodles series<\/a>.<\/p>\n

This type of noodles is not supposed to have a lot of condiments like all the others do, so the flavor of pork fat is going to be pronounced and really make the difference to the overall dish. I strongly recommend trying it at least once. You can get pork belly at the market. Normally they’ve already gotten rid off the skin for you, so just cut them all up and fry over medium heat just as you would cook bacon, making sure to collect all the oil to use to fry garlic later.<\/p>\n

I will start this dish by making the wontons.<\/p>\n

Ingredients for the wontons (for 2-4<\/strong>):<\/p>\n

Ground pork mixed with the pork fat \u00a01\/2 cup<\/p>\n

Small shelled shrimp \u00a01 cup<\/p>\n

Light soy sauce \u00a02 -1\/2 tablespoons<\/p>\n

Sesame oil \u00a01 tablespoon<\/p>\n

Chopped ginger \u00a01 tablespoon<\/p>\n

Chopped green onion \u00a01 tablespoon<\/p>\n

White pepper \u00a01 tablespoon<\/p>\n

Wonton skin \u00a01 package<\/p>\n

(optional) A pinch of sugar<\/p>\n

Method for the wontons:<\/strong><\/p>\n

1) Chop three quarters of the shrimp until fine<\/p>\n

2) Dice the rest of the shrimp<\/p>\n

3) Mix everything together<\/p>\n

4) Wrap about one tablespoon of the mixture in the wonton skin and close it.<\/p>\n

\"Egg<\/a><\/p>\n

\"Egg<\/a><\/p>\n

Ingredients for the noodles (for 2-4):<\/strong><\/p>\n

Egg noodles, about half a cup, or one bunch per person<\/p>\n

Choy Sum, cut up, about 1 cup per person<\/p>\n

Moo Dang, Red Barbecue pork, sliced, 1\/4 cup per person, or as much as you like<\/p>\n

Cut-up cilantro \u00a01 tablespoon per serving<\/p>\n

Sliced green onion \u00a01 teaspoon per serving<\/p>\n

(Optional) Crabmeat \u00a02 tablespoons per person, or as much as you like<\/p>\n

Golden fried garlic in lard \u00a01 tablespoon per person<\/p>\n

(Optional) Crispy pork fat \u00a01 teaspoon per person<\/p>\n

Light soy sauce or Fish sauce \u00a01 tablespoon per serving<\/p>\n

Sugar \u00a01 teaspoon for serving<\/p>\n

Red pepper flakes \u00a01 teaspoon per serving<\/p>\n

Serrano or Jalape\u00f1o chilis on vinegar \u00a01 tablespoon per serving<\/p>\n

White pepper \u00a01\/2 teaspoon per serving<\/p>\n

Method for the noodles:<\/strong><\/p>\n

1) Boil about 6-8 cups of water in a deep pot. Prepare another big bowl with cold water nearby.<\/p>\n

2) Wait until the water in the pot reaches a boil and drop just one portion of the vegetables in, stirring constantly until the water reaches a boil again. Use a large slotted spoon to scoop all the vegetables out and drop them in the cold water\u2014just a flash to stop them cooking. This way the vegetables will stay green and will not turn brown. \u00a0You will be doing each serving separately, both the noodles and the vegetables.<\/p>\n

3) Separate the noodles,<\/p>\n

\"Egg<\/a><\/p>\n

wait until the water is at full boil and drop one serving portion of the noodles in, stirring constantly, then wait until the water reaches a boil again, lift the noodles out of the water and drop them in cold water and stir just briefly. Take them out and put them in a large slotted spoon and dunk them back in the boiling water\u2014just a flash so the noodles will be hot on the outside but stop the cooking of the inside.<\/p>\n

This way you will get the noodles that are al dente but hot on the outside.<\/p>\n

4) Toss the noodles with golden garlic and the oil to make sure that the noodles don\u2019t stick together. Sprinkle with the bits of crispy pork fat.<\/p>\n

\"Egg<\/a><\/p>\n

5) Add the Barbecue pork, wontons, crab, cilantro, green onion and all other condiments, toss and taste it. You can adjust the taste to your preference. \u00a0Repeat the whole process for each serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

I haven\u2019t written about Thai noodles for a long while because it\u2019s getting hot here in Manhattan Beach and I don\u2019t want to eat noodles as much as in winter time. However, I recently made Moo Dang, the Thai barbecue pork, which is an important ingredient in a very popular noodle dish in Thailand, Ba […]<\/p>\n","protected":false},"author":1,"featured_media":5678,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[2,4,6,9,77,11,17,37,19,59,60,34,23,25,38],"tags":[3,8,10,12,14,20,41,43,26],"class_list":["post-5671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-day","category-boil","category-chinese","category-comfort-food","category-crab","category-dinner","category-lunch","category-noodles","category-pork","category-seafood","category-shrimp-or-prawn","category-snack","category-soup","category-thai","category-thai-noodles","tag-asian","tag-chinese-food","tag-cooking","tag-easy-recipes","tag-food","tag-recipe","tag-salad","tag-shrimp","tag-thai-food"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/5671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5671"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/5671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/5678"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}