Ingredient:
20 pcs daun gadok
Filing:
5 tblsp grated coconut, roasted in moderate oven until light brown
3 tblsp finely diced shallots
3 tblsp finely diced lime
3 tblsp finely diced young ginger
3 tblsp small dried shrimps (toasted)
3 tblsp unsalted roasted peanuts
2 tblsp sliced green/red chillie padi
Sauce
1 tb shrimp paste
1/2 tb sliced galangal
1/2 tb sliced shallots
2 tb grated coconut
3 tb chopped roasted unsalted peanuts
2 tb chopped dried shrimps
1 tsp sliced ginger
1 cup chopped palm sugar
2 1/2 cups water
1 tblsp dark sauce
Method:
Prepare the sauce first:
Blend the sauce ingredients.
Transfer mixture into a saucepan with the palm sugar and water, mix well and bring to a boil.
Simmer until it is reduced to about 1 cup , thn let it cool.
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Saturday, May 28, 2011
Saturday, May 7, 2011
Spicy Prawn Pomelo Salad
Ingredients
1 large pomelo
B
300gm medium prawns (remove shell , devein)
3 tblsp shredded fresh grated coconut (toasted until golden)
4 shallots (shredded)
5 pcs chillie padi (finely chopped)
Handful of mint leaves
Few sprigs of coriandeer leaves
2 tblsp fried shallots
3 tblsp toasted peanuts (chopped)
Add additional dried prawns ( toast and minced)
1 tblsp fish sauce
1 tblsp lime juice
1 tblsp palm sugar (light brown color)
1 tblsp chilli jam/ 5 chilli padi (cut )
Chilli Jam
100ml cooking oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
40 gm dried chilli flakes
1 tblsp palm sugar
Pinch of salt
Method
Prepare chili Jam. Heat oil in small saucepan and fragrant shallots and garlic until golden brown. Add chilli flakes and palm sugar and stil well. Season with pinch of salt. Use as dipping sauce or acccompaniment. Can be stored in a jar in the refrigerator for several weeks.
Peel pomelo and remove pith. Pomelo should be in lumps not loose.
Bring large saucepan of water to the boil. Add in prawns and cook for 2 mins or put in steamer for 2 mins. Allow prawns to cool.
To make dressing, Combine fish sauce, lime juice, palm sugar and chilli jam in a small bowl and stir.
In a large bowl, gently combine pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. just before erving, add in dressing. Sprinkle with fried shallots.
1 large pomelo
B
300gm medium prawns (remove shell , devein)
3 tblsp shredded fresh grated coconut (toasted until golden)
4 shallots (shredded)
5 pcs chillie padi (finely chopped)
Handful of mint leaves
Few sprigs of coriandeer leaves
2 tblsp fried shallots
3 tblsp toasted peanuts (chopped)
Add additional dried prawns ( toast and minced)
1 tblsp fish sauce
1 tblsp lime juice
1 tblsp palm sugar (light brown color)
1 tblsp chilli jam/ 5 chilli padi (cut )
Chilli Jam
100ml cooking oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
40 gm dried chilli flakes
1 tblsp palm sugar
Pinch of salt
Method
Prepare chili Jam. Heat oil in small saucepan and fragrant shallots and garlic until golden brown. Add chilli flakes and palm sugar and stil well. Season with pinch of salt. Use as dipping sauce or acccompaniment. Can be stored in a jar in the refrigerator for several weeks.
Peel pomelo and remove pith. Pomelo should be in lumps not loose.
Bring large saucepan of water to the boil. Add in prawns and cook for 2 mins or put in steamer for 2 mins. Allow prawns to cool.
To make dressing, Combine fish sauce, lime juice, palm sugar and chilli jam in a small bowl and stir.
In a large bowl, gently combine pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. just before erving, add in dressing. Sprinkle with fried shallots.
Thai Mango Rice
Ingredients
500gm glutinous rice (wash and soak with water)
A
1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt
B
4 ripe mangoes (water lily)
Thick Santan Topping
3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt
Method
Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.
500gm glutinous rice (wash and soak with water)
A
1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt
B
4 ripe mangoes (water lily)
Thick Santan Topping
3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt
Method
Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.
Deep Fried Seabass with Kimao Sauce (Pla Krapao Kimao)
Ingredient
2 Tilapia / Grouper (wash n score) rub with salt and pepper
B)
175 gm garlic (peeled)
80 gm chilli padi (red n green)
C)
1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar
D)
6 pcs of kaffir lime leaves
20gm basil leaves
Method
1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.
2 Tilapia / Grouper (wash n score) rub with salt and pepper
B)
175 gm garlic (peeled)
80 gm chilli padi (red n green)
C)
1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar
D)
6 pcs of kaffir lime leaves
20gm basil leaves
Method
1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.
Tuesday, April 12, 2011
Keh Chings Thai Spaghetti
TOM YUM SPAGHETTI (Recipe for 1 packet of spaghetti)
Courtesy of Keh Ching
Sauce ingredients
4 Tbsp Maggi Chili Sauce
4 Tbsp Fish Sauce
4 Tbsp Tom Yum paste (TAE-PEE brand)
4 tsp sugar + 1 cup water
Mix the above together in a bowl and set aside.
INGREDIENTS
1 chicken breast (sliced thinly into 3cm x 1cm pieces)
Lightly season pieces with soya sauce, pepper, oil & corn starch
Saute to cook and set aside in a plate.
4 cloves garlic (finely chopped)
8 tsp fresh ginger (finely grated)
4 sticks lemon grass (finely chopped)
8 large leaves of limau purut (julienne)
4 stalks of celery (finely chopped)
3 types of mushroom (shitake, oyster & straw) – cut into strips
4 tomatoes (cubed)
6 lime (use juice only)
Thai Basil leaves (no cooking required; to sprinkle over pasta when ready to eat)
Cooking method
1. Heat oil in frying pan
2. Throw in garlic and ginger and stir fry until fragrant
3. Add in lemon grass and stir fry till fragrant
4. Add celery and stir fry
5. Add 3 mushrooms and stir fry
6. Add tomatoes and stir fry
7. Add sauce to mixture and let it simmer
8. Add chicken pieces into mixture. Turn off fire
9. Add limau purut and mix it in
10. Squeeze lime juice, salt & sugar to taste
Courtesy of Keh Ching
Sauce ingredients
4 Tbsp Maggi Chili Sauce
4 Tbsp Fish Sauce
4 Tbsp Tom Yum paste (TAE-PEE brand)
4 tsp sugar + 1 cup water
Mix the above together in a bowl and set aside.
INGREDIENTS
1 chicken breast (sliced thinly into 3cm x 1cm pieces)
Lightly season pieces with soya sauce, pepper, oil & corn starch
Saute to cook and set aside in a plate.
4 cloves garlic (finely chopped)
8 tsp fresh ginger (finely grated)
4 sticks lemon grass (finely chopped)
8 large leaves of limau purut (julienne)
4 stalks of celery (finely chopped)
3 types of mushroom (shitake, oyster & straw) – cut into strips
4 tomatoes (cubed)
6 lime (use juice only)
Thai Basil leaves (no cooking required; to sprinkle over pasta when ready to eat)
Cooking method
1. Heat oil in frying pan
2. Throw in garlic and ginger and stir fry until fragrant
3. Add in lemon grass and stir fry till fragrant
4. Add celery and stir fry
5. Add 3 mushrooms and stir fry
6. Add tomatoes and stir fry
7. Add sauce to mixture and let it simmer
8. Add chicken pieces into mixture. Turn off fire
9. Add limau purut and mix it in
10. Squeeze lime juice, salt & sugar to taste
Thursday, March 31, 2011
Tom Yam Goong (spicy prawn soup with lemon grass)
Ingredients
A
8 medium /large prawns
2 pcs cuttlefish (optional)
150gm straw mushrooms
B
2 inch galangal (sliced)
3 kaffir lime leaves (daun limau purut)
3 stalks lemon grass (crushed)
5 green and red chillie padi
3 tblsp kaffir lime juice (any lime juice)
1/2 tblsp fish sauce
3 coriander roots
Chicken Stock - (boil and simmer for 1 hour)
2 nos chicken carcass
2 litre water
80gm onions, roughly chopped
1 stalk celery
1 tsp coriander seeds / ketumbar
1//2 tsp black peppercorns
Method:-
1 Bring stock to boil. Drain.
Add galangal, kaffir lime leaves, coriander roots and lemon grass. Simmer for 15 mins.
2 Add the prawns, mushrooms and chillies and simmer for another 3 mins.
3 Add lime juice and fish sauce to taste. The soup should be spicy - sour n a little salty. Serve garnished with fresh coriander leaves.
A
8 medium /large prawns
2 pcs cuttlefish (optional)
150gm straw mushrooms
B
2 inch galangal (sliced)
3 kaffir lime leaves (daun limau purut)
3 stalks lemon grass (crushed)
5 green and red chillie padi
3 tblsp kaffir lime juice (any lime juice)
1/2 tblsp fish sauce
3 coriander roots
Chicken Stock - (boil and simmer for 1 hour)
2 nos chicken carcass
2 litre water
80gm onions, roughly chopped
1 stalk celery
1 tsp coriander seeds / ketumbar
1//2 tsp black peppercorns
Method:-
1 Bring stock to boil. Drain.
Add galangal, kaffir lime leaves, coriander roots and lemon grass. Simmer for 15 mins.
2 Add the prawns, mushrooms and chillies and simmer for another 3 mins.
3 Add lime juice and fish sauce to taste. The soup should be spicy - sour n a little salty. Serve garnished with fresh coriander leaves.
Thai Green Curry
Ingredients:-
A)
8 pcs chicken thigh (cut into pieces) <marinate with sme salt and peper>
200gm tomatoes (cut into 6 pieces)
100gm ladies fingers (cut into half lengthwise)
1 1/2 cups water
1 1/2 cups thick coconut milk
1/2 tblsp salt (to taste)
1 tbslp sugar
Ground Ingredients:-
100gm fresh coriander (root and leaves)
100gm local thai basil leaves
50gm kaffir leaves (daun limau purut)
200gm green chillies
30gm chillie padi/red chillies
2 cloves garlic (16 pips)
4 whole red onions
3 in ginger (old)
1 tblsp tumeric powder/ 2 in fresh tumeric
100 ml cooking oil
Method:-
1. Place all ground ingredients into blender and blend till fine. (add some oil to blend together)
2. Heat oil in wok and fry ground ingredients until fragrant.
Add in chicken to fry for 5 - 10 mins.
Add water, salt and sugar and let it simmer until chicken is cooked and gravy thick.
3. Add in tomatoes, ladies fingers and bring to a quick boil.
Simmer for another 15 mins.
Lastly, add thick coconut milk and simmer for another 5 mins
(can replace chicken with beef or lamb and need to simmer longer)
A)
8 pcs chicken thigh (cut into pieces) <marinate with sme salt and peper>
200gm tomatoes (cut into 6 pieces)
100gm ladies fingers (cut into half lengthwise)
1 1/2 cups water
1 1/2 cups thick coconut milk
1/2 tblsp salt (to taste)
1 tbslp sugar
Ground Ingredients:-
100gm fresh coriander (root and leaves)
100gm local thai basil leaves
50gm kaffir leaves (daun limau purut)
200gm green chillies
30gm chillie padi/red chillies
2 cloves garlic (16 pips)
4 whole red onions
3 in ginger (old)
1 tblsp tumeric powder/ 2 in fresh tumeric
100 ml cooking oil
Method:-
1. Place all ground ingredients into blender and blend till fine. (add some oil to blend together)
2. Heat oil in wok and fry ground ingredients until fragrant.
Add in chicken to fry for 5 - 10 mins.
Add water, salt and sugar and let it simmer until chicken is cooked and gravy thick.
3. Add in tomatoes, ladies fingers and bring to a quick boil.
Simmer for another 15 mins.
Lastly, add thick coconut milk and simmer for another 5 mins
(can replace chicken with beef or lamb and need to simmer longer)
Friday, March 4, 2011
Pomelo Salad
Pomelo Salad
yum som o
Preparation: 30 minutes
Cook Time: 10 minutes
Served 2
Ingredients:
Pomelo flesh tear the flesh into small pieces 2 cups
Sautéed small – medium sized prawns skin and tails peeled off 150 g
Dry roasted shredded coconut 3 tbsp
Fried shallots 2 tbsp* See how to fry shallot at cooking note below
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Red Thai chili chopped 1 tsp (optional) (small chilies are spicier than the bigger ones)
Kaffir lime leaves thinly sliced for garnishing 1 leave
Red spur chili thinly sliced for garnishing half a chili
Ingredients for Dressing:
Fish sauce ½ tbsp
Palm sugar 1 tbsp
Lime juice 2 tbsp
Roasted chilies paste 1 ½ tbsp
Let's get started!
How to make:
Step 1
In a dressing bowl, add roasted chili paste, palm sugar, fish sauce and lime juice. Stir well.
In a mixing bowl, add pomelo, prawns, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.
Garnish with kaffir lime leaves and sliced red spur chili.
Cooking Note
To fry shallots, peel the skin off and thinly slice. Heat 2 tbsp of cooking oil in a frying pan over low to medium heat. Add shallot and fry until golden brown. Set aside and discard the oil.
yum som o
Preparation: 30 minutes
Cook Time: 10 minutes
Served 2
Ingredients:
Pomelo flesh tear the flesh into small pieces 2 cups
Sautéed small – medium sized prawns skin and tails peeled off 150 g
Dry roasted shredded coconut 3 tbsp
Fried shallots 2 tbsp* See how to fry shallot at cooking note below
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Red Thai chili chopped 1 tsp (optional) (small chilies are spicier than the bigger ones)
Kaffir lime leaves thinly sliced for garnishing 1 leave
Red spur chili thinly sliced for garnishing half a chili
Ingredients for Dressing:
Fish sauce ½ tbsp
Palm sugar 1 tbsp
Lime juice 2 tbsp
Roasted chilies paste 1 ½ tbsp
Let's get started!
How to make:
Step 1
In a dressing bowl, add roasted chili paste, palm sugar, fish sauce and lime juice. Stir well.
In a mixing bowl, add pomelo, prawns, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.
Garnish with kaffir lime leaves and sliced red spur chili.
Cooking Note
To fry shallots, peel the skin off and thinly slice. Heat 2 tbsp of cooking oil in a frying pan over low to medium heat. Add shallot and fry until golden brown. Set aside and discard the oil.
Glass Noodle Salad
Glass Noodle Salad
yum woon sen
Preparation: 30 minutes
Cook Time: 10 minutes
Spicy Level: mild
Served 2
Ingredients:
Glass noodle small pack 100 g
Wood ear mushroom soaked in water until soft then thinly sliced ¼ cup
Prawns skin peeled off ½ cup (leave out if vegans)
Minced pork ½ cup (leave out if vegans)
Tomato lengthwise thinly sliced 1 whole
Onion, lengthwise thinly sliced 1 whole
Celery cut 1 inch lengthwise 1 stalk
Ingredients for dressing:
Fish sauce 2 tbsp (leave out if vegans)
Lime juice 3 tbsp
Palm sugar (1 block of palm sugar melted in 1/4 cup of hot water) 2 tbsp
Coriander root finely pounded 1 tsp
Fresh Thai red chili finely pounded ½ tsp (optional)
Let's get started!
How to make:
Step 1 – Preparation
Soak glass noodle in warm water until softened about 15 minutes.
Heat ½ cup of water in a pot over low heat. Add minced pork until cooked through.
Keep the rest of pork stock to use for dressing.
Blanch prawns, glass noodle and wood ear mushroom separately for 2-3 minutes for each item. Then plunge the boiled glass noodle in cold water quickly to help settled.
Step 2 - Make a dressing
Pound chilies and coriander root together. Remove into a bowl.
Add lime juice, fish sauce, palm sugar, and the rest of pork stock in a dressing bowl.
Step 3 - Tossing
In a mixing bowl, add glass noodle, wood ear mushroom, tomato, onion, celery, prawns, and minced pork in a bowl.
Combine all ingredients with dressing.
Serve soon!
Cooking Note
For vegetarians, simply use soy sauce instead of fish sauce.
If you use a block of palm sugar, cut half or use a whole block. Heat the sugar with ½ cup of water over low heat. Continue until the block is entirely melted. Ready to use.
Another way to use a block of palm sugar is to put in a microwave for 1-2 minutes.
yum woon sen
Preparation: 30 minutes
Cook Time: 10 minutes
Spicy Level: mild
Served 2
Ingredients:
Glass noodle small pack 100 g
Wood ear mushroom soaked in water until soft then thinly sliced ¼ cup
Prawns skin peeled off ½ cup (leave out if vegans)
Minced pork ½ cup (leave out if vegans)
Tomato lengthwise thinly sliced 1 whole
Onion, lengthwise thinly sliced 1 whole
Celery cut 1 inch lengthwise 1 stalk
Ingredients for dressing:
Fish sauce 2 tbsp (leave out if vegans)
Lime juice 3 tbsp
Palm sugar (1 block of palm sugar melted in 1/4 cup of hot water) 2 tbsp
Coriander root finely pounded 1 tsp
Fresh Thai red chili finely pounded ½ tsp (optional)
Let's get started!
How to make:
Step 1 – Preparation
Soak glass noodle in warm water until softened about 15 minutes.
Heat ½ cup of water in a pot over low heat. Add minced pork until cooked through.
Keep the rest of pork stock to use for dressing.
Blanch prawns, glass noodle and wood ear mushroom separately for 2-3 minutes for each item. Then plunge the boiled glass noodle in cold water quickly to help settled.
Step 2 - Make a dressing
Pound chilies and coriander root together. Remove into a bowl.
Add lime juice, fish sauce, palm sugar, and the rest of pork stock in a dressing bowl.
Step 3 - Tossing
In a mixing bowl, add glass noodle, wood ear mushroom, tomato, onion, celery, prawns, and minced pork in a bowl.
Combine all ingredients with dressing.
Serve soon!
Cooking Note
For vegetarians, simply use soy sauce instead of fish sauce.
If you use a block of palm sugar, cut half or use a whole block. Heat the sugar with ½ cup of water over low heat. Continue until the block is entirely melted. Ready to use.
Another way to use a block of palm sugar is to put in a microwave for 1-2 minutes.
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