Showing posts with label Thai Basil Leaves. Show all posts
Showing posts with label Thai Basil Leaves. Show all posts

Thursday, 24 March 2016

[Recipes] Quick & Hearty Meals With CP Food Cooking Kit

Hello folks, it had being almost two months since our last post till now and we hope you peeps are doing fine. Although I might not have time to update a proper post over here but time to time I still share our daily meals and bakes over at other social media such as SnapChat, Instagram or Dayre. Above was a quick quick dinner which I whipped up last weekend using two of the CP Food cooking kits which we received as media samples.

We had Stir-fried Chicken with Holy Basil ($4.60) serve with steamed rice and sunny-side-up egg for two and Yakiudon prepared using Sliced Pork with Ginger Sauce ($5.90) together with sliced cabbage & onion. Recipes and snaps of preparation are available in this post too.

Tuesday, 18 November 2014

WORLDFOODS International Fusion Recipe Swap Challenge

Fusion Thai Food using WORDFOODS Sauces and Marinade
These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum Soup, Singapore Fried Noodles and etc. In this write-up I would like to thank WORDFOODS for organising such International Fusion Recipe Swap Challenge to try out their products and as well as sharing (guest post) our recipes with another “penpal” from the other part of the world (my “penpal” is Anita-Clare & Caro from Lover Of Flavours in the UK).

Wednesday, 30 July 2014

[3 recipes] Thai-style Steamed Pomfret, Seafood Tom Yum and Thai Basil Minced Pork

Seafood Tom Yum and Thai Basil Minced Pork
Most of us who loves Thai cuisine are usually fans of spicy and sour food. And in Thailand, Tom Yum Talay (hot and spicy seafood soup) is known for its health benefits and is often equivalent to the chicken noodle soup which we used to have it when we are not feeling well. Moreover this delicious one pot soup is also pretty easy to make once you have all the necessary ingredients.

In this post, I would be sharing 3 common homecook Thai dishes which you can easily prepare them at home with ingredients that are available from leading supermarkets or Thai grocery stalls.  

Saturday, 4 May 2013

KNORR Stir-Fry Tom Yam Chicken

Recently I found some new Knorr recipes from the i-weekly supplement booklet and most of them look delicious and pretty easy to prepare at home. Since I am a Knorr supporter who always stock up quite a varieties of their products in my pantry, I decided to try out this Stir-fry Tom Yam Chicken which is a very eye-catching dish from their Facebook page.

After a quick Google, I found the related recipe from Philip's website (KeropokMan). And with the necessary ingredients here is my version of Stir-fry Tom Yam Chicken which my family agrees that it goes pretty well with steamed rice! Give it a shot if you are a Tom Yam lover as this dish is quick and hassle free.

Saturday, 9 February 2013

Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.

Tuesday, 3 July 2012

Grilled Chicken With Lemongrass and Basil Leaves

Here is another quick and easy Happy Call Pan (HCP) dish which is inspired by one of my friend, Jaiyi through her instagram photo(HERE). We all loved this "Grilled Chicken with Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil. But if you can't get hold of Thai Basil, free feel to replace it with Parsley which is originally used in Jaiyi's recipe.


As for those who don't have a HCP, you can always bake this dish using an Oven which you might perhaps need to roast it for a longer timing in order to get it cook. Or if you prefer easy cooking, you can also replace whole chicken with parts such as mid-joint, drumsticks or etc depending on your preference too.

(Serves: 4   | Preparation: 10 minutes   |  Marinate: 2 hours  |  Cooking: 30 - 35 minutes)

1 Chicken (1.2kg), portion into halved without cutting through
2 Stalks Of Lemongrass, lightly pound and sliced
1/2 Tablespoon of Black Peppercorns, crashed
1 Teaspoon Salt
1 Tablespoon Oyster Sauce
3/4 Tablespoon Dark Soy Sauce
3 Tablespoon Cooking Wine (Hua Diao Jiu)
Handful of Thai Bail, roughly chopped
3 Stalks Lemongrass, cut into sections

1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the salt all over the chicken together with the mixture of oyster sauce, dark soy sauce and cooking wine.

2. Next stuff 3/4 of the lemongrass and basil mixture in the chicken cavity(refer to the photo above) and tie it up using a baking string(you can find it in daiso or baking shop).

3. Sprinkler some crashed black peppercorns on the chicken and top with remaining lemongrass mixture. Marinate the chicken in the fridge for at least 2 hours or overnight to get the flavour through the meat.

4. Place extra lemongrass and chicken (remove the string and lay it flat, skin side up) in the Happy Call Pan (HCP), cook over medium heat (LOCK) for about 15 minutes, flip the pan over and cook for another 10 - 12 minutes.

5. Flip the pan back. Unlock and cook for another 8 - 10 minutes to get a nice golden crispy outer skin. (total cooking time might varies depending on the size of the chicken)

So if you or your family loves chicken dishes, this might be something quick and easy which you would like to consider whipping up over the weekend and share some family time by having simple homecook dishes together.

Thursday, 13 October 2011

{Giveaway plus Review} Easy Thai Cooking by Robert Danhi

Last month while lasing with Bee's Easy Chinese Recipes cookbook giveaway with Tuttle Publishing, Margaret from the team suggest if I would like to review Chef Robert Danhi's cookbook on Easy Thai Cooking. (more information at I was thrilled and immediately accepted the offer because my family (especially my mum) love Thai cuisines.

In this post I would be sharing 3 dishes (with a complimentary recipes) which I have tried a few days back from Chef Robert's Easy Thai Cooking cookbook. With the step-by-step photos and sample recipes you can easily follow the preparation on these delicious dishes shown below.

Friday, 17 December 2010

Stir-fried Chicken Fillet with Thai Basil Leaves

Not long ago, I have tried a similar version of this dish using minced pork which you could refer to the recipe HERE. And for this "Stir-fried Chicken Fillet with Thai Basil Leave" dish, I replaced the minced pork with chicken fillet strips which brings up another flavour and texture to this unique Thai street food. I am sure it would be a popular choice for those who prefer lean meat such as chicken breast meat which is low in fat content.

Tuesday, 16 November 2010

Thai Green Curry Chicken

Our family prefers Thai Green Curry when compared to their Red Curry even though sometime it might tends to be slightly spicy and it has that hint of sweetness that is not usually associated with red curries. Plus by adding some fresh Thai basil and kaffir lime leaves together with extra dose of coconut milk it actually lifts up the aroma and taste of this dish too.

Friday, 12 November 2010

Stir-Fried Pork With Basil Leave

Stir-fried Pork with Basil Leave (Pad Gra Prao) is one of the most common street/household food in Thailand. It’s usually served as a quick one-dish meal eaten with white rice and usually topped with an extra fried egg. And since I have some Thai Sweet Basil left over from preparing the Thai Green Curry (recipe HERE), I decided use them for this stir-fried pork with basil leave to go with the curry.

Friday, 16 June 2006

Stuff Eggplant With Basil Pork mince - 塔香茄子肉

Another dish of the week using Thai Basil Leave(click link for more details). It can be treated as finger food or appetizer because of it's light content. You can easily get hold of Thai Basil Leave(it with purple-red flowers and fresh green foliage which offers an intense licorice aroma) in those vegetables stall in the wet market. The one selling in the Cold Storage is Sweet Basil which had a bigger leave and it's fragrant and taste will be different from Thai Basil Leave.

Raw Eggplant has a somewhat disagreeable taste, but when cooked, becomes tender and develops a rich, complex flavour and firm texture. Salting and then rinsing the sliced eggplant can also remove much of its bitterness. This is a spongy, mild-tasting vegetable that's meaty yet low in calories. You can either sever it with or without sauce dressing. It's all depend on individual taste. As for the sauce dressing, you can click on the Thai-style Basil Salad for it's sweet chilli sauce dressing.

1 Large Purple Eggplant(Brinjal) 茄子
50g Pork Mince
4-6 Leave Of Thai Basil Leave(九层塔), finely chopped
1/2 Teaspoon Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Pepper
2 Tablespoons Plain Flour
2 Tablespoons Cornstarch

1. Wash and cut the eggplant into halve, then slice them length-wide thinly to about 0.5cm thick.
2. Soak it in some lightly salted water or else it will oxidize and darken in colour.
3. Marinate the pork mince with chopped basil leave, sesame oil, soy sauce, pepper and 1/2 teaspoon cornstarch and set aside.
4. Coat 2 slices of eggplant with some plain flour then sandwich it with a thin layer of basil pork mince.(do not put too much filling inside, otherwise it will not be cooked with deep-frying)
5. Continue to sandwich the pork mince with the rest of the eggplant slices then let them in the fridge to infuse the favour for about 30 minutes before deep-frying.
6. Evenly coat the eggplant stuffing with some cornstarch on both side of the eggplant slices(set it aside for a few minutes before deep-frying, so that the flour will stick to the eggplant) and deep-fry it in medium hot oil until golden colour.
7. Drain and set aside. Blanch some extra basil leaves in hot oil, drained and crash it on top of the eggplants and serve with or with sauce dressing. Posted by Picasa

Monday, 12 June 2006

Thai-style Basil Chicken Salad

The most common Basil Leaves that found and used in Singapore is the Thai Basil Leave which can be used in a wide range of Thai, Vietnamese and other ethnic cuisine. It's spicy, licorice flavored shoots and leaves are used in salads, soups and curries.

For this salad dish, we are using Fresh Thai Basil Leaves for one of the sauce ingredients. The taste of this dish is kind of local Thai-style where it is sort of sweet and spicy. You can add in any fruits or vegetables that you prefer to make the salad base to go with the crispy chicken strips.

1/2 Chicken Breast Fillets (1/2 边鸡胸肉)
1 Teaspoon Light Soy Sauce (1 小匙酱油)
1/2 Tablespoon Cooking Wine (1/2 汤匙花雕酒)
1 Teaspoon Cornflour(1 小匙玉米粉)
Some Pepper(少许胡椒粉)
2 Tablespoon Sweet Potato Flour (2 汤匙地瓜粉)
1 Tablespoon Cornflour (1 汤匙玉米粉)

1. Wash and cut chicken fillet into 2cm wide strips then marinate with Soy Sauce, Cooking Wine, Cornflour and Pepper for at least 30 minutes or more.
将鸡胸肉洗净, 切2cm 宽条状, 然后加入酱油, 花雕酒, 玉米粉和胡椒粉调味至少30 分钟以上.
2. Coat the marinated chicken with the flour mixture(sweet potato flour + cornflour) and set aside for 5 minutes before deep-frying.
将腌好的鸡肉条沾混合好的地瓜粉和玉米粉, 然后放在一边等5分钟后才炸.( 这能防止粉从鸡肉上滑落)
3. Heat up half pot of oil and deep-fry the chicken strips in two batches until golden brown, drain and set side.
热半锅油, 把鸡肉条分成俩次炸成金黄色后, 捞起放在吸油纸上吸干油分.

Chilli Sauce:
2 Cloves Garlic, grated (2 颗蒜, 切末)
2 Small chilli, finely chopped (2 颗小辣椒, 切末)
8 Thai Basil Leaves, finely chopped (8 叶九层塔, 切末)
1 Teaspoon Chopped Spring Onion(1 小匙葱花)
2 Tablespoons Thai Sweet Chilli Sauce (2 汤匙泰式甜辣椒酱)
1.5 Tablespoon Lemon Juice (1.5 汤匙柠檬汁)
1 Tablespoon Thai Fish Sauce (1 汤匙鱼露)
1/2 Teaspoon Sugar (1 /2 小匙糖)
1 Tablespoon Drinking Water (1 汤匙食水)

1. Mix all the sauce ingredients together in a small bowl and set aside for later used. (If you don't prefer hot, then don't add any small chilli or you can reduce to only using 1)
把全部酱料的材料放在一个小碗里搅拌均匀, 待用.( 如果您不会吃太辣, 就不要放小辣椒或只放一颗)

Salad Base: (optional)
1 Red Apple, shredded (1 个萍果, 切丝)
1 Japanese Cucumber, shredded (1 条日本小黄瓜, 切丝)
1 Small Carrot, shredded (1条小胡萝卜, 切丝)
6 Cherry Tomato, halves (6颗小番茄, 切半)
6 Lychee, remove seeds (6颗荔枝, 拨壳, 去种子)

1. Mix all the above ingredients in a mixing bowl then set aside in the fridge until serve.
把全部的沙拉材料放在一个碗里搅拌均匀, 放进冰箱待用.
2. You can used any other fruits or vegetables that you prefer or in season.

1. Place salad mixture on a serving plate, top with half of the fried chicken strips then drizzle some chilli sauce over the chicken and salad.
首先把拌均匀的冷沙拉扑在大盘上, 然后放一般的炸鸡肉条, 接着均匀的淋上些辣椒酱.
2. Continue topping the rest of the chicken and drizzle the rest of the sauce around it.
之后继续放上剩余的鸡肉条, 再淋上些辣椒酱.

You might not need all the sauce, so add the amount that you prefer. Or you can serve it as dipping sauce for the chicken strips without the salad.
你可以随自己喜好放多或少的酱料, 又或者你也可以用来沾不要淋上去.

This sauce is enough for 1 chicken breast without the salad.
这个酱料成分足够用一个鸡胸肉. Posted by Picasa



Click on the above photos or HERE for more kitchen pantry ideas.