Showing posts with label Thai Cuisine. Show all posts
Showing posts with label Thai Cuisine. Show all posts

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.

Above are some of the Knorr Stock Cubes and Seasoning which I always stock up in my pantry. I just love to add in half to 1 of these stock cubes to enhance the flavour of our soup. Furthermore just a few weeks back, I also get to learn some quick and easy dishes using these stock cubes from Knorr new recipes by Chef Daniel Koh.

(recipe by Chef Daniel Koh)

Here is my version of Stir-fry Tom Yam Chicken using Chef Daniel's recipe and since I am using 1/2 portion of chicken (instead of chicken breast from original recipe) plus we prefer something less savoury I reduce the amount of stock cube to half instead of 1 cube. And also I added in more lemon grass and Thai basil leaves to achieve that unique fragrant of Thai dishes.

(Serves: 2-4 | Preparation: 10 minutes | Cooking: 15 minutes)

  • 1/2 Portion of Chicken, cut into bite sizes
  • 1/2 Cube Knorr Tom Yam Stock
  • 250ml Hot Water
  • 1/2 Tablespoon Knorr Hao Chi
  • 1/2 Lime, sliced
  • 1/2 Teaspoon Lime Zest
  • 2 Stick Lemon Grass, cut into diagonal sections
  • 4 Kaffir Lime Leaf, roughly tear
  • 2 - 3 Whole Shallot
  • 2 Garlic Clove
  • 1 - 2 Small Chilli, sliced
  • A Handful of Thai Basil
  • 1 Tablespoon Coconut Milk, optional

1. Season chicken pieces with Knorr Hao Chi, 1 teaspoon of cornflour, mix well and marinate for at least 5 minutes. Dissolve 1/2 Knorr Tom Yam Cube in 250ml of hot water and set aside.

2. Preheat pan with 1 tablespoon of cooking oil, saute chicken pieces for 2 minutes till slightly brown in colour.

3. Push them aside, add in lemongrass, onion, garlic and lime leaf continue to fry the mixture till fragrant.

4. Add in Knorr Tom Yam stock, bring the mixture to boil and let it simmer over medium low heat for 7 minutes before adding it lime slices and basil leaves, continue to simmer for another 3 minutes or till stock reduce to your desire consistency.

5. Lastly lace it with coconut milk, give a quick toss, plate and serve with steamed rice.

* Recipe adapted from Chef Daniel Koh's Knorr Stir-fry Tom Yam Chicken Recipe

Ingredients: (Original Recipe)
1 Piece Chicken Breast
1 Cube Knorr Tom Yam Stock (dissolve 1 Knorr Cube in 250ml of water)
1 Tbsp Knorr Hao Chi
1/2 Slice Lime
1/3 Teaspoon Lime Zest
1 Stick Lemon Grass, cut into small pieces
1 Lime Leaf, julienned
1 Tablespoon Chopped Onion
2 Slice Garlic
1 Piece Chilli Padi, diced
1 Stalk Basil
1 Tablespoon Coconut Milk

These are some of my collection of Chef Daniel's Knorr Recipes from iWeekly (I周刊). But if  you are keen to try out these quick and easy recipes at home, you could also view them over at Knorr Singapore Facebook page (here).


Lastly for those who love to cook and has a family dish which you would like to share. I sincerely encourage you to take part on this Knorr Cookout Competition together with one of your family members and you might be the lucky one to walk away with the grand prize worth S$8000 to revamp your kitchen.  More detail can be found over at Knorr Singapore Facebook page here.

To Take Part:-
- Form a team of TWO with any one of your family member Cook up your family favourite dish using KNORR® products (within S$30.00)

- Closing Date for submission is 12 May 2013

- 1st Prize : $8,000 worth of cash and voucher to revamp your kitchen
- 2nd Prize : $5,000 worth of cash and voucher to revamp your kitchen
- 3rd Prize : $3,000 worth of cash and voucher to revamp your kitchen
* Consolation Prizes x 2 : $1,000 Vouchers

*All opinions expressed in this post are my own and there is no monetary compensation received.

Tuesday, 19 June 2012

Tom Yum Talay (Hot And Sour Seafood Soup)

Have being craving for Clear Tom Yum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon). Initially I bought a packet of tom yum "seasoning" from Phuket which I wanted to try but after seeking some advice from Amy (Mothering Corner), I decided to try out her recipe using fresh ingredients instead of instant tom yum paste or seasoning.

(Hot And Sour Seafood Soup)

And since I cannot decided on using either Fish, Chicken or Prawn to make my tom yum, in the end I just added in everything and come out with this Tom Yum Talay which is also known as Hot And Sour Seafood Soup. From what I had read up, the key for making a bowl of delicious Tom Yum Soup lies on the use of "fresh" ingredients and "proportion" of the Thai fish sauce and lime juice used as it need to balance the taste of the soup so that it is neither too salty nor sour.

Recipe adapted and modify from Amy, Mothering Corner's Thai Tomyam HERE.

(Serves: 2 | Preparation: 10 minutes | Cooking: 6 minutes)

8 Medium Prawns, shelled
10 Slices of Mackerel Fish Fillet
10 Cubes of Chicken Fillet, 1.5" Cubes
1 Thumb-length Galangal, lightly pound
4 Kaffir Lime Leaves
5 Pieces Thai Chilli Padi, sliced
50ml Thai Green Lime Juice
50ml Thai Fish Sauce
1.2 Litre of Water
2 Stalks Lemongrass, cut into thick slices
1 Small Red Onion, cut into quarters
8 Straw Mushrooms, halves
1/4 Piece of Knorr Chicken Stock Cube, optional
1 Tomato(optional), cut into wedges

1. Lightly marinate the fish and chicken with some cornflour, sesame oil, cooking wine and light soy sauce and set aside. Remove the shell of the prawns and de-veined.

2. Bring water to boil in a medium soup pot. Add in lemongrass, galangal, onion, stock cube (if using) and simmer for 1.5 minutes till fragrant.

3. Next add in kaffir lime leaves, chillies, thai fish sauce and lime juice and simmer for another minute before adding in the rest of the ingredients (except tomato, add in 30 seconds)  and boil for another 2 - 3 minutes until cooked.

4. Ladle into serving bowls and top with some coriander, served together with extra condiments (cut chillies, Thai fish sauce and lime juice) and adjust to taste according to individual preference.

Everyone of us loves this soup which is really appetizing with mixture of hot, spicy and sour taste together with light fragrant from the lemongrass and kaffi lime leaves as well as sweetness from the seafood. I bet you can have at least 2 bowls of rice to go with this or to cut down the carbo intake you can replace it with some "glass noodles" or "rice noodle" for lighter meal.

Lastly, I would like to thank Amy for sharing her delicious tomyam soup recipe and tips with us.

Thursday, 9 February 2012

Thai Green Curry Roast Chicken

Pin It
The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.


Today instead of cooking the usual Thai Green Curry Chicken with Vegetables, I decided to use the green curry paste to marinate the chicken and roast it in the oven. In order to enhance the flavour, I added extra lemon grass and kaffir lime leaves to infuse the taste of the chicken. And you see from the photos, to speed up the cooking time as well as for easy serving, I actually portion the chicken into quarters rather than bake it whole.

(Serves: 4 | Preparation: 10 minutes | Cooking: 50 - 60 minutes)

1.2kg Whole Chicken, cut into quarter
1 Lemon, halved
1 Packet(100g) Dancing Chef Green Curry Paste
4 Slices Fresh Ginger
3 Garlic Cloves, lightly pound
6 Stalks Lemongrass, cut into sections and bruised
6 Kaffir Lime Leaves, torn

1. Preheat oven to 180°C/160°C fan-forced. Rise chicken under cold running water, trim any excess fat, pat dry with paper towel and set aside.

2. Juice half lemon and cut the remaining lemon into thin slices. Combine curry paste and lemon juice in a bowl and stir till combined.

3. Arrange ginger, garlic, lemon and half of the lemongrass and kaffir lime leaves on baking dish. (if you are using whole chicken, stuff all the mentioned ingredients into the chicken cavity).

4. Rub outside and under skin of chicken with curry paste mixture and arrange them on top of the lemongrass mixture.

5. Top remaining lemongrass and kaffir lime leaves on the chicken and roast chicken, basting occasionally, for about 1 hour or until juices run clear when thigh is pierced with a skewer.

6. Cover loosely with foil and stand for 5 - 10 minute and serve with steamed rice.

~ You can replace whole chicken with chicken maryland or chicken wings for quick cooking or finger food.

~ You can use any brand of Green Curry Paste which yield about 2 - 2.5 tablespoons to marinate the chicken.

We all love the taste of this dish especially with the sweet aroma from the lemongrass which makes it very appetizing. The adding of the Lemon and juice also act as a tenderizer for the chicken and at the same time tone down the spiciness of the curry. So if you are looking for some party food ideas I suggest you could replace the whole chicken with mid-joints or drumsticks and I am sure your guests would be impress this quick and easy finger licking Thai Green Curry Roast Chicken.

Till then, stay tune for today's Photo Friday post on Cranberry and Walnut Banana Cake! Cya.

Thursday, 13 October 2011

{Giveaway plus Review} Easy Thai Cooking by Robert Danhi

Last month while lasing 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 accepted immediately because my family (especially my mum) simply loves Thai cuisines which are full of flavour and aroma.

In this post I would be sharing 3 dishes (with a complimentary recipe) which I have tried a few days back from Chef Robert's Easy Thai Cooking cookbook. From the step-by-step photos and sample recipe you can also see how easy it is to prepare some Thai-style family dishes with the help of this wonderful cookbook on hand.


Mango Salad is one of the "Must" have dish whenever we visit a Thai restaurant as it is a very appetizing salad dish that burst with tones of flavour. And while flipping through this Easy Thai Cooking cookbook, my eyes immediately set on this Green Mango and Cashew Salad.

Each bite is packed with explosions of sweet, salty and spicy taste from the herbs together with mango and roasted cashew nut that infused with hint of aromatic fresh lime juice. And not to mention you would also be delighted with the unique fragrant of the Kaffri lime leaves lingering between each bite. If mango is not available you can replace this salad with green apples, unripe papaya or even pineapples with minimum adjustment on the seasoning to match the fruits.

Recipe from Easy Thai Cooking cookbook by Robert Danhi

Thai shrimp cake is a perfect appertizer to serve as a finger food during party or as a snack. It's very tasty and easy to prepare with many variations of similar recipes in Thailand. Here I am sharing with you Chef Robert's recipe on how to make these delicious shrimp cakes in less than 20 minutes.

(Makes: 20 pieces | Preparation: 7 minutes + chilling time | Cooking: 10 minutes)

250g peeled and deveined raw shrimp, roughly chopped
2 Tablespoon Red Curry Paste
1 Large Egg
2 Teaspoon Fish Sauce
1 Tablespoon Sugar
2 Tablespoons Coconut Milk
25g Chopped Long Bean/Green Beans
2 Tablespoons Roughly Chopped Thai Basil Leaves
2 Tablespoons Oil

This sauce has a combination of sweet, savory, sour and spicy taste which is great to serve as a dipping sauce for spring roll or grilled meat. It is a very simple sauce that takes only a few minutes to combine all the ingredients together. Here I used those bottled Thai Chilli sauce to mix with the rest of the ingredients to make a quick sauce instead of follow the "Thai Sweet Chilli Sauce" recipe in the cookbook.

Sweet Cilantro Sauce:
65ml Thai Sweet Chili Sauce
1 Tablespoon Fresh Lime Juice
2 Teaspoon Chopped Coriander Leaves(cilantro)
1 Teaspoon Minced Ginger

Using a food processor to make these shrimp cakes takes just a few minutes to prepare and the results are spectacular. Chef Robert also suggest to serve these shrimp cakes on a bed of lettuce leaves and fresh Thai herbs like coriander and basil in way similar like a lettuce wrap.

1. Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.

2. Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready.

3. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.

4. Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.

5. Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet.

6. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.

7. Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way.

8. Serve with a side bowl of the Sweet Cilantro Sauce.

We all love this Spicy and flavorsome Red Curry Shrimp Cakes which is infused with a light scent of Thai bail leaving you craving for more after each bite. This is definitely a great appetizer to be served during any party or gathering with chilled beer or cocktails while catching up with some conversations. 


In the cookbook, Chef Robert mentioned that in the rural roads of the northeast Issan region of Thailand, this Grilled Lemongrass Chicken is a very common street food that can be easily found along the streets. And here he recreate this traditional dish using our modern oven/grill at home.

If you are looking for new seasoning/marinade on poultry for a BBQ gathering, this can be a NEW flavour that you won't want to miss out. The combination of Lemongrass, Coriander stems and white peppercorns will definitely sparks a new "love" for your poultry dish. And if this for party food wise you can replace the chicken thighs with chicken wing mid-joints/drumlets.


Chef Robert Danhi has spent over twenty years traveling in Thailand and wants to share everything he’s learned about Thai food. And with complimentary from Tuttle Publishing,  Cuisine Paradise is giving away a copy of this Easy Thai Cooking cookbook by Chef Robert Danhi  to 1 Lucky reader. This cookbook is selling at a retail price of S$22.00 (before GST) with 75 Family-style Dishes You can Prepare at Home in Minutes. So if you want to impressive your family or guests with these easy Thai dishes, do grab a copy of this cookbook at any of the major bookstores in Singapore or order online HERE.

To enter the draw, leave a comment on what is your favourite Thai's cuisine together with a valid email address(for easy contact if you are the winner) on the comment form and the lucky winner will be randomly chosen. And in order to increase your extra chances on winning you can also choose either 1 or ALL of the bonus below:-

~ Share this post on Tweeter. Leave 1 extra comment for this.

~ Share this post on your Facebook. Leave 1 extra comment for this.

~ Like Cuisine Paradise on Facebook. Leave 1 extra comment for this.

Closing Date for the above Giveaway will be on Friday, 21 October 2011(Noon). Result will be announce on 24 October 2011. Good luck everyone!!!! Have fun!

(updated on Monday, 24th October 2011)

Congratulations to "Yeohkristen" for winning this fabulous cookbook and thanks everyone for your participation too! Have a great week ahead everyone!

p/s: Result for the Cookbook Giveaway is out.

Friday, 17 December 2010

Stir-fried Chicken Fillet with Thai Basil Leaves

Not long ago, I have tried a similar version of this recipe using minced pork which you can refer to the recipe HERE. But for this recipe here I have replaced the minced pork with chicken fillet strips which brings up another flavour and texture of this unique Thai street food. With this version of "Stir-fried Chicken Fillet with Thai Basil Leaves" I am sure it would be a popular choice for those who don't eat pork or prefer something light and healthy such as chicken breast meat which low in fat content.

For a chance if you don't wish to serve it with rice, this dish can also be transformed into a great party food too. All you need to do is to serve it in smaller portion inside a small lettuce cups that is easier for the guests to pair it with cold beers or any other side dishes. Perhaps a glass of red wine would be great to accompany this dish during festive season too.

These are the ingredients and steps on preparing the chicken fillets with basil leaves:-

Ingredients: (serves 2)
300g Chicken Breast Fillet, cut thick strips
1 Cup Thai Sweet Basil Leaves, include the flower
4 Cloves Garlic, finely chopped
2 - 3 shallots, finely slices
2- 4 Small Chili, roughly chopped
2 Tablespoon Cooking Oil
2 Tablespoon Thai Fish Sauce
1 Teaspoon Dark Soy Sauce
2 - 3 Tablespoon Water
Lettuce Cups for serving, optional

1. Pick the clean leaves from the basil stalks and discard the hard stems, rinse and set aside.
2. Heat up the wok with oil till hot, throw in chopped garlic, shallot and chillies and stir-fry for a few second till light brown.
3. Stir in chicken fillets and stir-fry until the chicken changes colour, drizzle in dark soy sauce and fish sauce; continue to stir and mix well to allow the chicken to absord the seasoning.
4. Next add basil leaves and give it a quick stir for a few seconds to mix well with the chicken before add in the water and continue to stir-fry for a few seconds or until the leaves are wilted.
5. Remove the wok from heat, dish up the chicken mixture and serve it on prepared lettuce cups on the side of the steam white rice and a fried egg.

With this quick and easy recipe here you could easily prepared two or many different versions of this stir-fried dishes using Thai basil leaves to impress your family or guest in less than 30 minutes. Or if you prefer something more Oriental, you could also use the Thai Basil leave to cook the well-known Taiwanese poultry dish known as “Three Cup Chicken - 三杯鸡 “ which I would shared the recipe with you in the future post.

Tuesday, 16 November 2010

Thai Green Curry Chicken

Our family prefers Thai Green Curry compared to its Red. Even though sometime Green Curries might tends to be as hot as red curries but it has that hint of sweetness that is not usually associated with red curries. And 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.

There are basically three common types of bail leaves used in the Thai cuisines which are “Thai Holy Basil”, “Thai Lemon Basil” and “Thai Basil”. It is rather difficult to get hold of Thai holy basil in Singapore compared to the Lemon and Sweet Basil which we could get it from some vegetables stalls in the wet markets or supermarkets. The one shown in the photo above is the “Thai Basil” which is sweet with an unusual basil flavor that commonly use not only in Thai but Vietnamese cuisines as well.

It has deep green leaves which is smaller and not round like the Western sweet basil. You can also find reddish purple flower buds on top of it with some white flowers too. Both the leaves and flowers provide sweet fragrance together with a mixture of a distinctly basil scent of anise which is great for meat and salad dishes.

There are the ingredients and steps to prepare the Thai Green Curry Chicken:-

Ingredients: (Serves 2 - 3)
1 Packet of Dancing Chef Green Curry Paste
1 Skinless Chicken Breast Fillet, 250g
200ml Coconut Milk
100ml Water
3 Small Eggplant, cut into halves
10 Cherry Tomato
1 Big Chilli, cut into thick slices
3 Kaffir Lim Leaves
Some Thai Basil Leaves and Flower, optional

1. Rinse, trim and cut the chicken breast fillet into thick strips and set aside.
2. Heat a pot or wok with 1 tablespoon of oil, add in the thai green curry paste and saute for a few second before dropping in the chicken breast strips and give it a quick stir.
3. Cooked the chicken for about 30 seconds before adding in the Chilli, Eggplants, Kaffir Lime leaves, Basil leaves and its Flowers.
4. Give the chicken mixture a quick toss then pour in the coconut milk and water mixture, simmer it over medium heat.
5. When the mixture comes to boil again add in the cherry tomato, lower the heat and simmer for another 10 - 15 minutes till the chicken is cooked.
6. Remove from heat, garnish with extra basil leaves and serve with steam white rice.

Dancing Chef Green Curry Paste is a typical Thai dish made with fresh green chilies and blend of herbs and spices. This easy-to-use paste can be used to make delicious delicate green curry with any kind of meat or seafood together with some vegetables such as tomato or eggplant. I believe you could easily grab a pack of this in local supermarkets or provision stores near your area.

Sometime I find that with all these handy quick fix spice paste that are available in the supermarkets it actually helps to make our daily meals much hazels free with the preparations of grinding and blending those spices and etc. With the ready-made spices I could whip up a pot of homemade Thai Green Curry in just less than 30 minutes and everyone would get to enjoy it for dinner after a hectic day at work. If you prefer, you could also use this paste with some potato cubes and chicken cubes to make Thai green curry puff or pies 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.

These are the ingredients and steps on preparing the minced pork with basil leaves:-

Ingredients: (serves 2)
300g Ground Pork
1 Cup Thai Sweet Basil Leaves
4 Cloves Garlic, finely chopped
2 - 3 shallots, finely slices
2 Tablespoon Cooking Oil
2 Tablespoon Thai Fish Sauce
2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Sugar
2 - 3 Tablespoon Water
2 Small Chili, roughly chopped
Dash of Pepper

~ You can get Thai basil leave from certain supermarket or vegetables stall in the wet market but if you cannot find you can consider to replace it with the sweet basil for.

~ You can always substitute pork with either chicken or beef depending on your preference.

~ Add more chopped chillies for a spicier taste or to reduce the spiciness, remove the seeds from the chillies or substitute with red capsicum.

With all the essential ingredients to prepare this dish, you can always whipped up this easy one dish meal in less than 15 minutes and serve it with some steam rice and the traditional Thai-style of having a fried egg on the side.

1. Pick the clean leaves from the basil stalks and discard the hard stems, rinse and set aside.
2. Heat up the wok with oil till hot, throw in chopped garlic, shallot and chillies and stir-fry for a few second till light brown.
3. Add the ground pork and stir-fry until the pork changes colour (try to loosen the pork while cooking to prevent lumps) then add sugar, dark soy sauce and fish sauce; continue to stir and mix well to allow the pork to absorb the seasoning.
4. Next add is water and basil leaves, stir-fry for a few seconds or until the leaves are wilted then sprinkle with dash of pepper.
5. Serve this with steam white rice and a fried egg on top.

Basil is more than just a herb for cooking as it has numerous heath benefits which often recommended by herbalists for use to treat nausea and motion sickness. Or you can even try basil leaf tea which is said to be good for people who suffered from fatigue, insomnia or painful menstruation. So with all these positive benefits of this herb I suppose it could be a good idea to incorporate it into some of our dishes to benefit our health in a way or two.


Latest Kitchen Updates @ Cuisine Paradise

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