Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
Chinese Beef – Bell Pepper Recipe
Singapore Recipe – Coconut Chicken – Ayam Kleo
Chili Paste Recipe – Mixed Asian Spices
Mango Chicken – Chinese Style
Stir Fry Beef – Thai Beef in Oyster Sauce
Pad Kee Mao Gai- Stir Fry Chicken
Tofu Curry – Vietnamese Recipe
Fuyu Persimmon Fruit Juice Drink
Vegetable Stir Fry with Noodles – Korean Style
By admin | March 8, 2010
This Korean style vegetable stir fry with noodles is very quick to prepare and uses instant noodles. Because not all brands of instant noodles contain the same flavouring sachets, we used only the noodles and added our own flavourings.
Ingredients for Vegetable Stir Fry with Noodles – Korean Style
1 Individual Pkt Instant Noodles
30 gm Carrot, sliced into matchstick size pieces
30 gm Daikon Radish, sliced into matchstick size pieces
30 gm Cabbage, cut into 1″ squares
30 gm Amaranth (Chinese Spinach), roughly chopped
30 gm Shiitake Mushrooms, stems removed and 2 cross cuts made into the caps
1/2 Tsp Ground dried red Chillies or Chili Powder
1/4 beef Stock Cube
1 Tsp Sesame Oil
1 Tsp Maggi or similar flavouring sauce
1 Tsp Vegetable Oil
Method
1. Boil water in a saucepan and add the Instant Noodles and cook for about 2-3 minutes or until soft.
2. Using a wok, add the vegetable oil and put over a medium heat. When the oil is hot add all the vegetables and fry until just cooked and no more. Add the instant noodles and stir well.
3. Add the salt, pepper, ground chillies or chili powder, 1/4 beef stock cube, crumbled, and Maggi. Stir well
4. Add the Sesame Oil and serve immediately.
Topics: Korean | No Comments »
Thai Chili – Prik Kee Noo
By admin | March 6, 2010
Thai food is always associated with chillies and the hottest Thai Chili of all is the Prik Kee Noo Chili. Prik Kee Noo chillies are small in size, ranging from 0.5 to 5cm long but pack a mighty punch. Prik Kee Noo literally means ‘Mouse Droppings Chili’. (Kindly note that we avoided using the Sh** word here to keep this site suitable for family consumption). In Thailand, people generally prefer the green Prik Kee Noo but the green chillies will turn red when fully ripened. The red Prik Kee Noo Chililies are perhaps just a tiny bit less explosive but not so that you would notice.
Thai people enjoy eating these firebombs raw along with many tasty tidbits and also in salads, indeed, for the uninitiated, some Thai salads can taste like the only ingredient in them is Prik Kee Noo. Prik Kee Noo are liberally used in the cooking of many Thai dishes and are frequently served, chopped up in Fish sauce, as a condiment called Prik Nam Pla. Prik Kee Noo are also available in dried form which will keep for several months.
The heat from chillies comes from the membrane surrounding the seeds so by scraping out the seeds you can reduce the heat but if you do this there is little point in using Prik Kee Noo. Go for a less mindblowing Thai Chili like Prik Chee Fah. If you should ever find yourself in an overdose situation when your mouth feels like it is on fire and you are breaking out all over in perspiration, a good antidote that will probably be close at hand is plain boiled rice. Drinking water will actually make things worse. Best of all would be dairy products like cheese, milk and yogurt. If you are using Prik Kee Noo chillies in your food preparation, you must be careful to wash your hands afterwards and avoid touching your face or eyes as this can be extremely painful.
Prik Kee Noo, for some unknown reason, are sometimes referred to as Bird’s Eye Chillies. The only association we can find with a bird is a well known song about Prik Kee Noo sung by the famous Thai singer Thongchai McIntyre whose nickname is Bird.
Topics: Herbs & Spices | No Comments »
Japanese Wasabi – Wasabia Japonica
By admin | March 4, 2010
Japanese Wasabi, Wasabia Japonica, also known as Japanese Horseradish, is a strongly flavoured spice made from the root of Wasabia Japonica. Japanese Wasabi is available commercially as a ready made paste or as a white powder which turns green after being mixed with water to form a paste. Freshly grated Wasabia Japonica, whilst making the best flavoured Wasabi, is both expensive and not widely available. Japanese Wasabi is an indispensable condiment and always served with Sashimi and Sushi together with Soy Sauce, the idea being to mix a little of the Japanese Wasabi with the Soy Sauce to make a dipping sauce.
Japanese Wasabi is extremely pungent which will affect your nose more than your mouth. Wasabi, although a hot spice, is more like mustard than chillies and brings only short term discomfort if overdone, unlike chillies whose effect may last throughout the course of an entire meal. Japanese Wasabi is now popular everywhere and there are many products available containing Wasabi, including Wasabi flavoured peas, Wasabi flavoured peanuts and Wasabi Mayonnaise. Because of the high cost of Fresh Wasabi, many commercial Wasabi products contain a mixture of Wasabi with other cheaper ingredients like horseradish or mustard. If you are fortunate enough to obtain some fresh Wasabi roots, they should be grated as finely as possible before use.
Japanese Wasabi has several health benefits. Wasabi, as does Broccoli and Cabbage, other members of the Brassicaceae family to which Japanese Wasabi belongs, contains chemicals known as Isothiocyanates which appear to have an anti-cancer effect and these same Isothiocyanates also help to reduce inflammation. Wasabi is also a good anti-bacterial agent.
Topics: Sauces Condiments Dips | Comments Off