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BLACK PEPPER VENISON (NUAR KWANG PAD PRIG DAM)

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BLACK PEPPER VENISON (NUAR KWANG PAD PRIG DAM)

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Ingredients

Adjust Servings:
250 grams venison
2 tablespoons Vegetable Oil
2 tablespoons Garlic
1 tablespoon red bird's eye chillies
1 Onion
1 red pepper diagonally sliced
1 green pepper diagonally sliced
2 tablespoons Black Peppercorns coarsely pounded
1 tablespoon fish sauce
1 teaspoon Sugar
4 bunches spring onions cut into 1 inch long pieces
1 tablespoon oyster sauce
1 tablespoon chinese white wine
  • Serves 4
  • Medium

Ingredients

Directions

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When I was young and lived in Thailand, I visited Hong Kong for the first time. There I tried beef in black bean sauce. As soon as l tasted the dish. I knew I wanted to replicate it back home in Thailand. But instead of black beans I used black pepper. Later, when I opened my takeaway business, I substituted venison for beef. I had thought of using ostrich at first, but that fell through. And anyway, I rather preferred the venison. A tip for this is to add a tbsp of Chinese rice wine while stir-frying.

  1. Clean the venison, and cut into bite-sized pieces.
  2. Sear the venison in a hot frying pan and then put to one side.
  3. Preheat another pan over a medium heat and add 2 tbsp of oil. Sauté the garlic and chopped chilli until they are fragrant.
  4. Add the onion and sliced peppers, tossing well.
  5. Finally add the venison and the remaining ingredients, and cook until the venison is to your liking.
  6. Spoon onto a serving dish, garnish with fresh coriander leaves and serve immediately.

Saiphin Moore

Inspired to cook at the tender young age of six by her mother, Saiphin embarked on a culinary journey that has transported her from her small hometown, Phetchabun, in northern Thailand to the hustle and bustle of London’s East End.

Saiphin’s career as a chef began over 19 years ago, and has not looked back since. Starting out whilst still at secondary school, Saiphin opened up a grocery store in Phetchabun – her first business venture, which not only served and supported the local community on a daily basis but would, down the line, go on to play a pivotal role in her long term ambition to become a restaurateur.

The grocery store soon created a name for itself and Saiphin was then known by most, if not all, of those living in the area. Due to its success, Saiphin decided to open a small restaurant, cooking and selling a number of homemade favourites to local including noodle broths and rice dishes.

Saiphin soon realised the extent of her passion for cooking. In 2001, she travelled to Hong Kong; it was here that Saiphin met her husband-to-be and also business partner, Alex. In 2006, the couple moved to London, which was when their humble street stall began trading on Brick Lane, offering a takeaway service of home-cooked Thai food. It soon led to the purchase of an archetypal British “caff” in Spitalfields, where Rosa’s Thai Café was officially launched, in June 2008.

Now with three more sites in Soho (2010), Westfield Stratford and on Carnaby Street (2013), the group is steadily growing momentum.

Offering delicious, authentic Thai food against a quirky, relaxed, kitch café-style backdrop, Saiphin’s cooking has continued to pull in the punters and grows from strength to strength.

Like any great chef, Saiphin has a number of stunning signature dishes such as crispy soft shell crab topped with Thai herbs; black pepper highland venison stir fry with onions & chilli; sweet roasted pumpkin red curry balanced in an aromatic red curry and pineapple & seafood fried Thai jasmine rice with raisins, cashew nuts & pepper, served in a large hand carved Pineapple boat.

During her spare time, Saiphin enjoys spending quality time with her family, eating out in new restaurants and researching recipes from across the globe.

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