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

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.

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.

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.

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 www.chefdanhi.com). 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.



GREEN MANGO AND CASHEW SALAD


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.


RED CURRY SHRIMP CAKES
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)

Ingredients:-
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.

Method:-
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. 


GRILLED LEMONGRASS CHICKEN


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.


COOKBOOK GIVEAWAY

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!


WINNER OF THE COOKBOOK GIVEAWAY
(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 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.

Monday, 1 November 2010

Thai Red Duck Curry

This Thai Red Duck Curry is one of my favourite curry dishes during my 2.5 years in Brisbane. I remembered we used to drive at least 3 hours once a month to and from our home to Chinatown in order to get roast duck to make this dish. And I must admit that duck meat definitely goes well with something sweet and sour like plums sauce so in this case this dish blends well with lychees and pineapples as one of the ingredients.

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.

Ingredients:
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)

Methods:
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)

Methods:
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)

Methods:
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.
你也可以用其他的水果蔬菜来代替.

Assemble:
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.

Notes:
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

Sunday, 12 March 2006

Pad Thai Noodles

I had always wanted to try cooking this dish at home since the last time I had it during my stayed in Australia three years back. This is the most famous noodle dish in Thailand. Pad Thai has a subtle substance of flavours with pickled turnip, crushed peanuts, fresh chives and a dash of lime. You don’t really find it served in the Thai Restaurant at Singapore. Last week when we went for Thai food, I order a noodle dish which is I thought was Pad Thai but the taste and ingredients were not the same as what I had eaten before.


After much hesitation, I decided to buy a packet of the Home Asian Gourmet “Thai, Pad Thai Noodles Sauce” and whip up my own version of “Pad Thai Noodles”. I managed to find the thin thai style Rice Noodles in our wet market today so I decided to cook this dish for our dinner.

Ingredients:
1 Packet Thai Pad Thai Noodles SpicePaste
3 Tablespoons vegetable oil
250g Prawns, removed shell and devined
1 Egg
200g Fresh Thin Rice Noodles
100g (½ cup) Fresh Bean Sprouts
1 Piece Of Firm Beancurd, cut into small cubes
3 Tablespoons Crushed Peanuts
1 Lime Wedges, cut into slices as garnish
2-3 Stalks Of Chives/Spring Onions, cut into section as garnish

Methods:
1. Heat 1 Tablespoon of oil in non-stick wok or pan on medium heat, add in the cubes beancurd and fry until golden brown then removed and set aside.
2. Add the reminding oil and switch to high heat then add prawn and stir fry for 1 minute.
3. Add egg scramble it and cook for 1 minute.
4. Add noodles and SpicePaste, stir fry for 3 minutes or until fairly dry.(you can add some hot water if you think is too dry)
5. Add in beancurd and chives then sprinkle with some crushed peanuts and mixed well then dish up.
6. Clean and heat up the pan then drizzle with some oil and stir-fry the bean sprouts with high heat for a few second then drizzle with some cooking wine, dish up and scattler around the noodles.
7. Garnish the noodles with the remianing peanuts, lime wedges, some dried shallot and serve hot.

Notes: If you can't get hold of fresh thin rice noodles, you can replaced it with those packet dried rice noodles and cooked according to the packet instructions.Posted by Picasa

ShareThis

Latest Kitchen Updates @ Cuisine Paradise


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

Giveaways