Sriracha chicken

Ingredients :

1kg chicken drumsticks

2 tbsp sriracha hot chilli sauce

2 tbsp soy sauce

1 tbsp clear honey

1 lime, zested and juiced

Salt and Pepper to taste

Method:

1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Put the chicken in a baking dish and score with a sharp knife.

3. In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 minutes, basting regularly, until the chicken is cooked through with no pink meat remaining.

4. Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.

5. Serve the chicken.

Red Prawn Curry

Ingredients :
• 3 Tbs Red Curry Paste
• 2 cups of coconut milk
• 1/4 cup julienned ginger (optional)
• 1 - 1.5 kgs of peeled green prawns (I like to leave tails on)
• 1 tbs palm sugar
• 2 tbs fish sauce
• 1 cup Thai basil or sweet basil (not shown in the picture above)
• 3 kaffir lime leaves, finely shredded

Red Curry Paste :•15 Dried Red Chillies• 2 Tbs coriander root, chopped (This refers to all the roots and the bottom 1 cm of stalk)• 2 tsp coriander seeds, roasted• 1 tsp cumin seeds, roasted• 2 tsp white peppercorns• 2 small red onions• 12 cloves of garlic• 2 stalks of lemon glass, finely sliced• 1 tbs galangal (looks like ginger but tastes quite different. Easy to get fresh or you could use pickled galangal)• 1tbs lime zest• 1/2 tsp ground mace• 2 tsp salt• 2 tsp shrimp paste (roasted)

Red Curry Pest Preparation:
• Soak chillies in hot water for 30 minutes. (Try to choose the reddest ones as this will make for a better colour in your final product)
• Dry roast coriander and cumin seeds in a non stick pan until browned and fragrant.
• Keep them moving to avoid burning.
• This should only take 2-3 minutes.
• To roast the shrimp paste place on a doubled up piece of foil. Fold up to make a neat parcel then place foil directly on the gas flame for 1 minute. Turn with tongs and cook for another minute. Allow to cool slightly before unwrapping.
• Remove red chillies from the water and chop finely. In a mortar and pestle grind the roasted coriander seeds and cumin seeds with the coriander root and white peppercorns. Add all the remaining ingredients and pound until a smooth paste forms. Your curry paste will last for 2 - 3 weeks in a glass jar in the fridge.

Method :
1. Heat 1/2 cup of coconut milk in a wok and add the curry paste and ginger.
2. Cook until fragrant and the oils are starting to separate from the milk, about 5-10 minutes. Add palm sugar and fish sauce and remaining coconut milk and simmer for 1 minute.
3. Add prawns and simmer until just cooked through, 2 - 3 minutes. Check seasoning and adjust to taste.
4. Stir in basil and transfer to serving bowl.
5. Garnish with kaffir lime leaves and serve immediately with steamed jasmine rice.

Chicken Wonton Soup

Ingredients:

Wontons:

•   100  Wonton Skins
•   1  Egg beaten

Filling:

•   1 lb minced Chicken
•   3/4 inch chopped Fresh Ginger
•   4 chopped Scalions
•   3/4 tsp  ground roasted Szechwan Pepper
•   1/2 tsp  Salt
•   1 tbsp  Corn starch
•   2 tbsp  Soy sauce
•   2 tsp  Sesame oil
•   1 Egg white

Soup:

•   4 Cups Chicken Broth
•   2 tbsp Soy Sauce (1/2 tbsp per cup of broth)
•   1/2 tsp  Hot pepper flakes in oil (1/8 tsp per cup)
•   Black pepper to taste
•   4 Green onions (chopped finely)

Method:

Makes 100 Wontons - This is much more than is needed for 4 cups of broth and stored one can use later with fresh soup.

Mix the ingredients for the filling thoroughly. Add 3/4 tsp of the filling to each wonton skin, and roll the skin diagonally until reaching a little past the center of the skin. Twist the ends, moisten with the beaten egg, and pinch the ends together.

Bring a large pot of water to a boil. Cook 20 wontons at a time. Drop 20 wontons into pot, and after a few seconds, stir carefully with strainer to loosen any that are stuck to bottom. When water is boiling again, wait 2-3 minutes, then pour in enough cold water to stop the boiling. When boiling again, cook 2 minutes longer. Remove wontons with wire strainer/spoon.

Heat the broth, add the other ingredients. To serve, place the desired number of wontons in a bowl, pour the soup over the wontons, and garnish with the green onion.

Chicken with Lemongrass Sticks

Ingredients :

•  300 gm miced Chicken

Paste

•  1 Black peppercorn
•  2 cloves chopped Garlic

•  2 tbsp chopped Lemon grass
•  1 tbsp chopped Coriander root

•  6 tbsp  Tapioka flour

•  1 Egg

•  1 tbsp Soy sauce
•  1 tbsp Oyester sauce

•  Salt to taste

Sauce

•  1 tbsp chopped Coriander root

•  2 big red Chilli (cut into 1 inch pieces)

•  1 clove chopped Garlic

•  ½ cup Sugar

•  ½ cup Vinegar

Method:

1. To make the paste put the peppercorns , garlic, lemongrass, coriander root and salt into a mortar and pound using a pestle until the paste is smooth.
2. Put the paste into a mixing bowl and add the chicken, tapioca flour, egg, soy sauce and oyster sauce. Mix all the ingredients together until they are thoroughly combined.
3. To make the dipping sauce, put all the ingredients into a blender and liquidise until they are well combined. Put the sauce into the pan and simmer over a low heat for 5 minutes, until the sauce is thick. Turn off the heat and put the sauce in a bowl.
4. Divide the mixture into small 10 portions. Mould each portion into the shape of a 2 inches sausage. Put the oil into a wok and when it is hot, fry the sausages for 3 minutes until they are just becoming brown.
5. Remove from the oil and stick a piece of lemongrass through the centre of each sausage.
6. Put the lemongrass sticks back into the oil and fry until they are golden brown. Then take them out and put them on kitchen paper to drain.
7. Serve the lemongrass sticks with the dipping sauce.

Spicy Garlic Shrimp

Ingredients:

·         15 medium shrimp, butterflied (shells can be removed or left on)

·         2 tbsp. oyster sauce

·         1 tbsp. soy sauce

·         1 tbsp. fish sauce

·         1 tbsp. brown sugar

·         5 cloves of minced garlic

·         2 tbsp. lime juice

·         2 tbsp. oil for stir-frying

·         1 tsp. dried crushed chili

·         Salt (to taste)

·         Pepper (to taste)

Garnish:

·         Lime or lemon wedges

·         Fresh coriander chopped

Method :

1.      Make the marinade by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili.

2.      Place shrimp in the marinade and stir well to coat.

3.      Heat some oil in a wok or frying pan. When hot, add the shrimp along with the marinade.

4.      Stir-fry 2-3 minutes, or until shrimp are plump and pink. They will also be lightly browned from the sauce. Add salt to taste (already soy sauce got salt)

5.      Simply slide onto a serving platter and sprinkle with coriander and crushed pepper (if using). Add lemon or lime wedges to the side and serve.

Garlic Shrimp

Ingredients:
• 12-15 medium to large shrimp or prawns, butterflied (shells can be removed or left on, as desired)
• 2 Tbsp. oyster sauce (I used Golden Dragon Brand)
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce (available in tall bottles at Asian stores)
• 1 Tbsp. brown sugar
• 5-7 cloves minced garlic (to taste)
• 2 Tbsp. lime juice
• 2-3 Tbsp. oil for stir-frying
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (to taste)Garnish:
• lime or lemon wedges
• handful of fresh coriander
• Optional: more fresh chili, OR dried crushed chili

Method:
1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. Stir well.
2. Place shrimp in the marinade and stir well to coat.
3. Heat some oil in a wok or frying pan. When hot, add the shrimp along with the marinade.
4. Stir-fry 2-3 minutes, or until shrimp are plump and pink. They will also be lightly browned from the sauce. (Avoid overcooking, or shrimp will turn rubbery.)

Thai Cucumber Salad

Ingredients:

• 1 English cucumber OR 2 field cucumbers
• 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
• 2 green (spring) onions, finely sliced
• 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
• 1/2 cup fresh coriander/cilantro, roughly chopped • 1/4 cup ground or roughly chopped dry roasted peanuts


Dressing:


• 2 Tbsp. fish sauce
• juice of 1/2 lime
• 1-2 cloves garlic, minced
• 1/2 tsp. shrimp paste
• 1 Tbsp. soy sauce
• 1/4 to 1/2 tsp. cayenne pepper (to taste)
• 1 to 1+1/2 tsp. sugar

Method:

1. Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
2. Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
3. Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Taste-test it for sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
4. Pour dressing over the salad and toss well.
5. To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.

Thai clay Pot Ginger Chicken

Ingredients:

• 1 to 2 lbs. (0.8 kg) chicken drumsticks, thigh, or breast pieces (fat can be removed for a lower fat dish)
• 3-4 cups sliced shiitake or portabello mushrooms
• 2+1/2 cups good-tasting chicken stock
• 1/4 to 1/3 cup ginger, thinly sliced and cut into matchsticks
• 3 cloves garlic, finely chopped
• 2 tsp. dark soy sauce (available in Asian food stores)
• 1 Tbsp. regular soy sauce
• 1 Tbsp. fish sauce
• 1/3 tsp. shrimp paste (available by the jar in Asian food stores)
• 1 bay leaf
• 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili, to taste
• 1 tsp. palm sugar OR brown sugar
• 2-3 spring (green) onions, sliced

Method:


1. Place the chicken stock, ginger, garlic, both soy sauces, 
fish sauce, shrimp paste, bay leaf, chili and sugar in your slow cooker. Stir well to combine.
2. Add the chicken pieces, then top with the mushrooms. Note that the mushrooms may seem to be left 'high and dry' over the other ingredients - this is fine, as they will gradually cook down into the dish, reducing to a portion of their size.
3. Turn your slow cooker on high and cook for 3-4 hours, or until chicken and mushrooms are very tender. OR set it on low for a longer period. Slow cookers vary in their cooking times, so be sure to allow enough time for the best results.
4. Taste-test the sauce before serving. If not salty or flavorful enough, add up to 1 more Tbsp. fish sauce. If too salty for your taste (this will depend on the saltiness of your stock), add a squeeze of lime or lemon juice. More chili can be added for more heat.
5. Serve with rice, spooning plenty of the flavorful sauce over both. Be sure to include both mushrooms and ginger with each portion, and add a final topping of spring onion.

Thai Fish Cake

Ingredients:
• 1 lb (.454 kg) white-fleshed fish fillets (I like cod)
• 6 kaffir lime leaves, snipped into thin strips with scissors
• 3 Tbsp. coconut milk
• 2 Tbsp. fish sauce
• 1/2 tsp. shrimp paste
• 1/2 Tbsp. chili powder
• 1/3 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/2 tsp. brown sugar
• 3 green onions, sliced
• 1 thumb-size piece galangal OR ginger, grated
• 3 cloves garlic
• 1 red chili, sliced, OR 1/2 tsp. dried crushed chili
• 1/3 to 1/2 cucumber (to accompany cakes)
• oil for high temp. frying


Method :

1. Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.
2. In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
3. Add remaining ingredients (lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
4. Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.
5. Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Pour oil into a small frying pan or wok (at least 1 inch deep).
6. Cut the cucumber length-wise, then dice up into small cubes. Set aside
7. Heat oil. When hot enough (a breakcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.
8. Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish.

25 May ·  · 

Thai Crab Cake

Ingredients:
• approx. 8 oz. (240 g.) drained crabmeat
• 3 spring (green) onions, finely sliced
• 3 kaffir lime leaves, snipped into slivers with scissors (discard stem), OR zest of 1 lime
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. oyster sauce
• 2-3 eggs
• optional: 2 tsp. mayonnaise (not strictly Thai, but I find it helps keep the cakes moist)
• 1+3/4 cups Panko breadcrumbs (available in most supermarkets)
• 1/2 tsp. garlic salt OR 1/4 tsp. salt
• approx. 1 cup oil for frying

To serve: Thai Sweet Chili Sauce

Method:

1. Place crabmeat, onions, lime leaf slivers (or zest), chili, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper. Blitz to combine ingredients.
2. Add up to 1/4 cup more panko and briefly blitz or stir to combine. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands.
3. Pat mixture into cakes (I usually make them 2 to 3 inches in diameter). Place on a clean plate.
4. Now pour 3/4 cup panko into a mixing bowl and add the garlic salt, stirring to mix. In a separate, smaller bowl, break 1 large or 2 small eggs and briefly whisk.
5. Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
6. Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1 inch deep). Heat for 1 minute or longer. To test if oil is hot enough, drop in a few panko crumbs - if they begin to sizzle right away, the hot is ready. Carefully place crab cakes in the hot oil. Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1-2 minutes per side, or until golden brown.
7. Serve with Thai sweet chili sauce.

Mini Shrimp Lettuce Wraps (Miang Kum)

Ingredients:
• MAKES a platter of 10-12 wraps
• 1 (packed) cup cooked baby shrimp
• 1 head romaine lettuce, OR 1 package prepared romaine lettuce leaves
• 1/3 cup dry shredded unsweetened coconut (baking type)
• 1/3 cup dry roasted peanuts, ground or finely chopped
• 2 green onions, sliced up very finely
• 2 cloves garlic, minced or pressed
• 2 tsp. grated galangal OR ginger
• 1 fresh red chilli, minced, OR 1/4 to 1/2 tsp. dried crushed chilli
• 1/2 tsp. regular chilli powder (Mexican type is fine)
• 1/4 tsp. sugar
• 1 Tbsp. fish sauce
• 3 Tbsp. good-quality coconut milk
• 1/2 to 1 fresh lime, sliced into wedges
• 1/3 cup fresh coriander (cilantro)

Method :

1. Place coconut in a dry wok or frying pan set over medium-high heat. 'Dry-fry' it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool.
2. Whether you're using fresh or frozen baby shrimp, make sure they are well drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up small. Place shrimp in a mixing bowl.
3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 Tbsp. for garnish.
4. Now add the spring onions, garlic, galangal or ginger, chilli, chilli powder, sugar, and fish sauce. Stir or toss everything together well in the bowl.
5. Add the coconut milk and gently stir again.
6. Finally, add the toasted coconut, reserving 1 Tbsp. for garnish. Stir again.
7. Taste-test this mixture - you should taste a combination of spicy and salty, plus a hint of sweetness (there will also be a slight sour note later when the lime juice is added). If you'd like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you're prefer more coconut flavour, add 1 more Tbsp. coconut milk (don't add too much though, or it will soak through the lettuce leaves - you want a sandwich-spread like consistency).
8. To assemble the appetizer, chop off the tops of 10-12 romaine lettuce leaves (3 to 4 inch pieces) and set on a platter. Scoop 1 heaping Tbsp. of the shrimp mixture onto each leaf. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut. Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter). When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavours.

Tom Yum Soup

Ingredients: 

• 4-6 cups good-tasting chicken stock (SERVES 2-3 people)
• 1 stalk lemongrass , minced, OR 4 Tbsp. frozen prepared lemon grass
• 3 kaffir lime leaves 3-4 cloves garlic, minced
• 1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 3 Tbsp. fish sauce
• a generous handful of fresh shiitake mushrooms, sliced thinly
• 12 medium raw shrimp, shells removed
• 1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
• 1 Tbsp. freshly-squeezed lime juice
• 1/3 cup fresh coriander (cilantro), roughly chopped
• optional: 1/2 tsp. sugar
• optional: extra vegetables of your choice (cherry tomatoes & broccoli)

Method :

1. Pour stock into a deep cooking pot and bring to a boil.
2. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavour .
3. Add garlic, chilli, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chilli as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
6. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavour, you can also add some Thai chilli sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe.

Sticky Rice With Mango

Ingredients :

• Coconut sticky rice
• 1 cup sweet rice or sticky rice
• ¾ cup coconut milk
• 1/3 cup sugar
• ½ tsp. salt
• Coconut topping sauce
• ½ cup coconut milk
• ½ tsp. salt
• 1/2 tsp. corn sturch

Method :

1. Soak sticky rice with water at least 1 hour
2. Meanwhile mix ¾ cup coconut milk with 1/3 cup sugar and ½ tsp. salt stir it until sugar dissolves.
3. After soaking the rice rinse water off until having water about ¼ inch above the rice.
4. Put it into a microwave for about 3 minutes. Check on rice if it is not cooked, turn it with a fork. Cooked in microwave another 2 minutes or until it’s cooked.
5. Pour coconut mixture into cooked sticky rice, stir until mixture cools rice. Let it set about 30 minutes.
6. Meanwhile make the coconut topping sauce by mixing coconut with corn starch and salt, stir until it’s mixed well then put it on heat on medium low heat until it boils turn the heat off.
7. Peel mango cut it into bite sizes.
8. In a serving plate put sticky rice on one side and mango on another side drizzling coconut tomilk pping on top of the sticky rice.