Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
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
Steamed Egg Custard – Thai Recipe – Kai Dtun
By admin | March 24, 2010
This is a Thai recipe for Steamed Egg Custard, known in Thailand as Kai Dtun. Very simple to prepare and cook, Steamed Egg Custard makes an attractive dish to serve at parties or as part of any meal. Kai Dtun is usually served with prawns wrapped in minced pork but minced chicken can also be used.
Ingredients for Steamed Egg Custard – Thai Recipe – Kai Dtun
4 Prawns
4 Eggs (Chicken)
4 Tbsp Minced Pork
1 Cup Chicken Stock or water
3 Tbsp Light Soy Sauce
1/2 Tsp Salt
1/2 Tsp Freshly ground black Pepper
2 Tbsp Shallots, finely sliced
2 Spring Onions (Scallions) finely sliced
1 Sprig Coriander (for garnish)
Method
1. Clean the prawns and remove the shell. Do not remove the tails. Remove the black vein from each prawn.
2. Divide the minced pork into 4 equal parts and wrap each portion around a prawn, leaving the tail uncovered.
3. Whisk the eggs in a bowl. Add the salt, pepper, shallots, Soy sauce and the chicken stock or water. Mix well. Pour the mixture into 4 small bowls.
4. Add water to a steamer and bring to the boil. When the water is boiling add the 4 dishes with egg mixture. Steam until the mixture is almost cooked.
5. Place a prawn covered with the minced pork onto each of the bowls and continue to steam for 15 minutes.
6. Remove the bowls from the steamer, sprinkle with the spring onions (Scallions), garnish with coriander and serve.
Topics: Thailand | No Comments »
Stir Fry Vegetables – Healthy Thai Recipe
By admin | March 21, 2010
This Thai Stir Fry Vegetables recipe is both a healthy and delicious way to prepare vegetables. We use a Towel Gourd or Loofah in the recipe but if you have trouble finding this item you can substitute another vegetable, possibly another long type gourd or Daikon Radish. This Vegetable Stir Fry is called Phat Phak Anamai in Thailand and makes an attractive dish, either on its own or as part of a meal.
Ingredients for Stir Fry Vegetables – Healthy Thai Recipe
12 large fresh Prawns (Shrimps)
10 Baby Corn cut in half
8 Baby Asparagus, cut in half
10 Straw Mushrooms, cut in half
1 Tbsp Garlic, finely chopped
1 Red Bell Pepper (Capsicum) seeds removed and cut into bite size pieces
1 Towel Gourd, peeled and cut into bite size pieces
1 Tbsp Light Soy sauce
1 Tsp Sugar
3 Tbsp Oyster Sauce
3 Tbsp Vegetable Oil
Method
1. Wash the prawns and remove the shells. Cut the Prawns in half crosswise. Remove the black vein.
2. Using a wok, add the vegetable oil and place over a medium heat. When the oil is hot, add the garlic and fry until golden brown.
3. Add the prawns and fry for 2 minutes
4. Add the Baby Corn and fry for 1 minute.
5. Add all the remaining vegetables. Mix well. Stir fry for 2-3 minutes or until cooked.
6. Add the sugar, Soy sauce and Oyster sauce. Mix well. Serve
Topics: Thailand | No Comments »
Fried Noodles with Seafood
By admin | March 14, 2010
This Fried Noodles with Seafood recipe is from Vietnam and is a good example of Vietnamese cuisine at its best. Fresh seafood together with fresh lightly cooked vegetables and noodles make this dish attractive, healthy and delicious.
Ingredients for Fried Noodles with Seafood
250 gm Flat Rice Noodles (Fresh), cut into 1/2″ width
200 gm Assorted Seafood (Choose from Shrimps, Squid, Scallops, Mussels or Crab)
1 Small head of Broccoli broken into florets
1/2 Carrot, thinly sliced
1/2 Onion, thinly sliced
2 Shiitake Mushrooms, soaked and thinly sliced
50 gm Bean sprouts
1 Baby Bok Choy cut in half lengthwise
1 Egg, beaten
4 Tbsp Chicken Stock
3 Tsp Light Soy Sauce
1 Tsp Sesame Oil
3 Tsp Fish Sauce
1/2 Tsp Black Peppercorns, crushed
1 Tsp Palm Sugar
1 Tbsp Vegetable Oil
Method
1. Add the vegetable oil to a wok and put over a medium heat. When the oil is hot add the seafood. Stir fry for 2-3 minutes.
2. Add all the vegetables and the beaten egg. Stir well.
3. Add the noodles and mix well. Add the Soy sauce, Fish sauce, sugar and pepper and continue to stir fry for 3-4 minutes.
4. Add the Stock and bring to the boil. Sprinkle with the Sesame Oil and serve.
Topics: Vietnam | 3 Comments »