Friday, November 27, 2009

Pad Thai

Ingredients:

1/2 lime
1 egg
4 tsp fish sauce
3 cloves minced garlic
1/2 tsp ground dried chilli pepper
Ground pepper
1 shallot, minced
2 tbsp sugar
2 tbsp tamarind
1/2 package Thai rice noodles
2 tbsp vegetable oil
1/2-1/4 lb shrimp (Optional)
1/2 banana flower (Optional)
1/3 cup tofu extra firm (Optional)
1-1/2 cup Chinese chives - green (Optional)
2 tbsp peanuts (Optional)
1-1/3 cup bean sprouts (optional)
1 tbsp preserved turnip

Pad Thai

Method:

For 5-10 minutes soak the dry noodles in lukewarm water while preparing the other ingredients. Julienne tofu and cut into 1 inch long matchsticks. Cut up Chinese chives into 1 inch long pieces.

Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince the shallot and garlic together.

Use a wok and heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir all these ingredients until they turn brown.

Drain the noodles and add to the wok. Stir quickly to avoid sticking. Now add tamarind, sugar, fish sauce, chilli pepper and preserved turnip into the noodles and stir on high flame.

If your wok is not hot enough, turn up the heat. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Also add bean sprouts, chives. Stir a few more times. The noodles should be soft and tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts as topping.

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Tuesday, November 24, 2009

Chicken Basil

Ingredients:

1/2 lb ground chicken
1 tbsp garlic properly minced
3 tbsp fish sauce
2 tbsp vegetable oil
4-7 minced Thai chilli pepper
1 tbsp sugar
1-2 packages of holy basil

Chicken Basil



Method:

Let's start with mincing the garlic and chilli pepper together. Now start cleaning the gra-pow or chicken basil leaves. The leaves will automatically shrink when cooked and this dish's flavour comes mainly from the leaves.

Now next step is fry the garlic and chilli pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken into the garlic. Stirring it constantly. Keep on stirring until all the juice is gone.

Next step is to add sugar and fish sauce and then add Thai basil. Mix the leaves with meat for few minutes and then remove from the heat and put the Thai 'Chicken Basil' in the serving bowl with rice.

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Friday, November 20, 2009

Thai Green Curry Chiken

Ingredients:

3 tbsp fish sauce
4 kaffir lime leaves
1/4 cup green curry paste
350 grams chicken breast or thigh, cut in equal pieces
1 1/4 cups coconut milk
1/4 cup thai basil leaves
2 long purple eggplants, cut into small pieces.
1/2 cup chicken stock
2 tsp palm sugar

Thai Green Curry Chiken


Prepration:

Take a pan and boil the coconut milk. Cook the milk over medium heat and keep it stirring for 3 to 5 minutes. Add green curry paste. Continue to cook and stir until the mixture becomes dry. Put off the gas and pour the mixture into a larger pot.

Now add the chicken and stir it for 1-2 minutes, add fish sauce, sugar and keep stirring for another minute then add the eggplant with the remaining coconut milk and chicken stock. Cook this over medium heat until the chicken is cooked properly and eggplant becomes tender.

Add kaffir lime leaves and Thai basil and again bring all this to a boil. Remove from heat and season it and serve and enjoy!!!
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Tuesday, November 17, 2009

Appetizer Meatballs

Ingredients:

2 tsp salt-or to taste
2 pounds ground beef
1 pound hot pork sausage
1 5oz can evaporated milk
2 cups old fashion oats.
1/2 tsp ground pepper
2 tsp chilli powder
1 tsp garlic powder
2 eggs
1/2 cup chopped onions

For the sauce:
2 cups ketchup
1 1/2 cups brown sugar-or to taste
1 tsp liquid smoke
1/2 tsp garlic powder
1/2 chopped onions
2 tsp salt-or to taste

Appetizer Meatballs


Preparation:

Take a large bowl and mix all meatball ingredients together. Now shape them into 1 1/2 inch to 2 inches balls. Next step is that place them side by side in a 9" x 13" lightly greased baking dish. You can also use another baking dish if all of the meatballs will not fit.

Now combine sauce ingredients and pour over meatballs. Sauce recipe can also be doubled. Cover and bake the meatballs 350 degrees for 1 hour or until meatballs are no longer pink in the middle.

Serve over rice, garlic mashed potatoes, egg noodles or as appeitizers and enjoy !!!!
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Friday, November 13, 2009

Thai Noodles With Chicken

Ingredients:

2 red pepper
2 spring onions
3 tbsp oil
3 tbsp sweet soy sauce
300 gram Chinese egg noodles
300 gram chicken fillets
1 tbsp oil
1 tbsp soya sauce

Thai Noodles With Chicken


How To Make:

In a vessel bring water to boil and simmer the noodles for approx 10 minutes. Drain noodles and wash with cold water. Now slice the chicken and marinade with oil and soya sauce.

Cut broccoli into bite-size pieces and slice pepper. Now cut spring onions into 2 cm long pieces and heat oil in a wok or a pan. Add chicken and stir-fry continously until tender. Add broccoli and continue to stir-fry. Add onions and pepper and stir-fry for five minutes. Add noodles and stir. Season with soya sauce. Enjoy the Thai noodles with chicken...

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Tuesday, November 10, 2009

Red Curry Chicken

Ingredients:

2 fresh red chillies diagonally sliced
1/2 cup Thai sweet basil leaves
2 tbsp fish sauce
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves for garnishing
1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk


Red Curry Chicken


Method:

Wash the chicken properly. After washing it slice the chicken diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots.

Pour 1 cup of coconut milk into a wok and bring it to a boil over medium high flame. Keep on stirring constantly. Add the curry paste, stir until red oil comes to the surface. After that add the chicken and saute until it turns white and is cooked through.

Now add the remaining coconut milk, follow with the bamboo shoots. Seasoning it with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with chillies, and sweet basil leaves. Turn off the gas. Pour the dish on a serving plate or bowl and garnish with sweet basil leaves before serving.

Lose yourself into the yummy taste of this Thai red curry chicken.

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Friday, November 6, 2009

Thai Satay

Ingredients:

1/2 tsp turmeric
1 tsp sugar
1 lb pork
1 pinch ground pepper
1/2 tsp cumin
1/2 cup coconut milk
Bamboo skewer
1 tsp sweet condensed milk (Optional)

Thai Satay


Method:

Soak bamboo skewers for half an hour to keep the ends from burning when being grilled. Slice the pork into thin strips that will fit onto the skewers. Ground cumin and black pepper and add cumin, black pepper, turmeric, sugar, sweet condensed milk and coconut milk to the sliced pork.

To coat the pork with the marinade mix the ingredients with the pork well. Marinade for half and hour or overnight. But for shorter marinade time, just coat all the seasonings into the sliced pork for a couple minutes.

Thread the pork onto the bamboo skewers. The 'Thai Satay' is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. Finally, grill and serve satay with peanut sauce and cucumber in vinegar.

You can barbecue the satay, or grill on an indoor grill, or you can also broil it in the oven or baking sheet. The satay will cook in 10 to 20 minutes if the pork slices are thin.
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Wednesday, November 4, 2009

Beef Panang

Ingredients:

1 cup coconut milk
1 lb beef, properly sliced
2 tbsp sugar
4 kaffir lime leaves, sliced thinly
2 tbsp fish sauce
1 1/2 tbsp red curry paste


Beef Panang


Method:

Pour half of the coconut milk in a pan over medium heat and bring it to a boil. Add curry paste and break it up to mix it with coconut milk. Stir it properly as to prevent it from sticking.

If required put the gas on lower heat. Simmer until red oil appears. Now add the beef and stir to mix the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk.

Let it cook on lower flame until the beef is tender and the liquid turns into thick sauce. Add water if the beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot. Enjoy the delicious mouth watering Thai Beef Panang with rice.

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Tuesday, November 3, 2009

Thai Coconut Ice-Cream

Ingredients:

1 1/4 cups heavy whip cream
3/4 cup sugar
2 3/4 cups coconut milk
2 large eggs

Thai Coconut Ice-Cream


Method:


Take a saucepan and add the coconut milk, cream and sugar altogether and bring them to a boil. As soon as the boil comes remove from heat and let it cool.
Beat the eggs well in a separate bowl.

With the help of a small measuring cup, slowly add the coconut mixture to the eggs while constantly whisking the eggs. Don't add the hot coconut mixture too quickly, it will cripple the eggs.

Continue adding the coconut mixture until half of it is been added to the eggs. After that you can add the rest of the coconut mixture while whisking the eggs.

Now cool the mixture completely. Once cooled, chill in refrigerator. If you don't have an ice cream maker pour the chilled mixture into a small loaf pan and cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout.

As soon as you are done with this, remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth.
Pour it back into the pan and put the cling wrap back over the pan, again removing any air, and freeze several hours.

This Thai coconut ice cream sets up very hard. Lastly before serving the ice cream you can put it into the refrigerator so as to soften it a bit.

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