Tag Archives: cooking

Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves.

Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.

How to put this together

Heat 1 tsp oil in a pan over hight heat.

When the pan is hot, add sliced green beans.

Stir-fry until it’s slightly charred.

Transfer to a plate.

Using the same pan, heat 2 Tbsp oil over medium heat.

Add minced garlic + both types of dried chillies.

Note: you do not have to wait for the pan to be hot first.

Fry until fragrant.

Increase to high heat.

Add chicken breast pieces.

Stir-fry until the outside is mostly cooked. Reduce to medium heat.

Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.

Add beans. Stir-fry to mix.

Taste & season.

Then add basil leaves and turn off heat immediately.

Stir until the leaves are just wilted.

Serve

Print

Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves. Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 200 g Chicken Breast cut to 2cm pieces
  • 100 g Green Beans sliced
  • 15 g Basil Leaves
  • 2 Tbsp Garlic minced
  • 10 g Large Dried Chillies mild
  • 3 Small Dried Chillies hot
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Sweet Dark Soy Sauce
  • Oil

Instructions

  • Heat 1 tsp oil in a pan over hight heat. When the pan is hot, add sliced green beans. Stir-fry until it's slightly charred. Transfer to a plate.
  • Using the same pan, heat 2 Tbsp oil over medium heat. Add minced garlic + both types of dried chillies. Note: you do not have to wait for the pan to be hot first. Fry until fragrant.
  • Increase to high heat. Add chicken breast pieces. Stir-fry until the outside is mostly cooked. Reduce to medium heat. Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.
  • Add beans. Stir-fry to mix. Taste & season. Then add basil leaves and turn off heat immediately. Stir until the leaves are just wilted.
  • Serve immediately

Video

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

Print

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

“Pad Mee Korat” The Lesser Known Version of Pad Thai

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai.

It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.

Serves: 2

150g Rice Noodles, soaked in water for 30 mins
100g Tofu Puffs, cut to bite-size pieces
75g Chinese Chives, cut to 1.5 inch pieces
100g Beansprouts
1 Tbsp Oil
1 Tbsp Garlic, minced
1 Tbsp Tamarind Concentrate (a.k.a. Tamarind Paste)
2 Tbsp Soybean Paste (a.k.a. Fermented Soybean Sauce)
1 Tbsp Light Soy Sauce
1 Tbsp Thai Seasoning Sauce
2 Tbsp Sweet Dark Soy Sauce (or Kecap Manis)
1 tsp Chilli Powder
1/4 cup Water


สวัสดีค่ะ

วันนี้จะมาแชร์สูตรผัดหมี่โคราช

แบบที่เราผัดทานที่บ้าน

ใส่เต้าหู้ทอด เพราะชอบเต้าหู้ทอด

และใส่ผักเยอะๆ เพราะชอบทานผัก

ในสูตรจะเห็นว่าเราใส่กุยช่ายพูนมากกกกก

อันนี้ตามความชอบส่วนตัวนะคะ

เราชอบเยอะ ก็ใส่เยอะ

ถ้าใครไม่ชอบฉุนขนาดนี้ ก็ใส่น้อยๆพอค่ะ

150 กรัม เส้นเล็กแห้ง แช่น้ำ 30 นาที
100 กรัม เต้าหู้ทอด หั่นเป็นชิ้นพอคำ
75 กรัม กุยช่าย
100 กรัม ถั่วงอก
1 ชต. น้ำมัน
1 ชต. กระเทียมสับ
1 ชต. น้ำมะขามเปียก
2 ชต. เต้าเจี้ยว
1 ชต. ซีอิ๊วขาว
1 ชต. ซอสปรุงรส
2 ชต. ซีอิ๊วดำหวาน
1 ชช. พริกป่น
1/4 ถ้วย น้ำสะอาด

Print

Pad Mee Korat

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai. It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 150 g Rice Noodles soaked in water for 30 mins
  • 100 g Tofu Puffs cut to bite-size pieces
  • 75 g Chinese Chives cut to 1.5 inch pieces
  • 100 g Beansprouts
  • 1 Tbsp Oil
  • 1 Tbsp Garlic minced
  • 1 Tbsp Tamarind Concentrate a.k.a. Tamarind Paste
  • 2 Tbsp Soybean Paste a.k.a. Fermented Soybean Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 2 Tbsp Sweet Dark Soy Sauce or Kecap Manis
  • 1 tsp Chilli Powder
  • 1/4 cup Water

Video

How to Make Korean Spicy Tofu & Seafood Soup ซุปเต้าหู้อ่อนซีฟู้ด สไตล์เกาหลี

Serves: 1-2 (with rice)

170g Silken Tofu
1 cup Chicken Stock
1 cup Mixed Seafood
1 tsp Oil
2 Tbsp Korean Chilli Flakes (gochugaru)
1/4 Onion, chopped
1 Tbsp Garlic, chopped
2 tsp Fish Sauce
1 Egg
1 Tbsp Spring Onions, Chopped
1-2 tsp Sesame Oil


ตอนเราเรียนมหาลัย อาหารเกาหลีถือเป็นหนึ่งในอาหารยอดฮิตเวลารวมตัวกัน
เพราะอาหารรสชาติถูกปาก
ต่างคนต่างสั่ง ง่ายดี
และแต่ละร้านจะมีเครื่องเคียงมาให้เยอะมากๆ
บางร้านมีเครื่องเคียงมาเติมให้ฟรี

เราชอบความน่ารักของชามข้าว
ที่จะมาในชามสเตนเลสกลมๆ น่ารัก
อาหารประเภทบาร์บีคิว เช่น บุลโกกิ จะมาในจานร้อน (ซึ่งไม่แน่ใจว่าสะอาดซักแค่ไหน แต่อันนั้นไม่ใช่เรื่องสำคัญ)
อาหารประเภทซุปหรือสตูว์ จะมาในชามหิน (dolsot) สีดำๆ นี่ก็ร้อนมาเหมือนกัน เพราะเค้าต้มในชามนี้ แล้วยกมาเสิร์ฟเลย
ข้าวบิบิมบับ ก็มาในชามหินแบบนี้ค่ะ

อย่างเดียวเลยที่มีปัญหากับอาหารเกาหลี
คือ ตะเกียบเหล็ก
ตะเกียบบางๆ เรียวๆ ยาวๆ
จับไม่ค่อยถนัด เพราะไม่ชิน
กินๆไป ตะคริวจะกินนิ้ว

สูตรอาหารวันนี้ เป็นเมนูที่เราสั่งทานบ่อยมากๆ
ชื่อ ซุนดูบูจีเก
ชอบเต้าหู้อยู่แล้ว
และยิ่งเต้าหู้อ่อนด้วย แพ้ทางค่ะ
ซุปร้อนๆข้นๆ เต้าหู้นิ่มๆ
ซีฟู้ดหนึบๆ
ข้าวญี่ปุ่นร้อนๆ หืมมมม


170 กรัม เต้าหู้อ่อน
1 ถ้วย น้ำซุปไก่
1 ถ้วย ซีฟู้ด เช่น ปลาหมึก กุ้ง หอยลาย
1 ชช. น้ำมัน
2 ชต. พริกป่นเกาหลี (โคชูการุ)
1/4 หอมหัวใหญ่ หั่นซอย
1 ชต. กระเทียมสับ
2 ชช. น้ำปลา
1 ไข่ไก่
1 ชต. ต้มหอม หั่นซอย
1-2 ชช. น้ำมันงา

Easy Pandan Rice Porridge (Khao Tom Gui)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries.

Serves: 3-4

1 cup Thai Jasmine Rice
3 Tbsp Sticky Rice
2 Pandan Leaves
4-6 cups Water

Note: if you don’t serve it immediately the rice will continue to absorb water. This is absolutely fine. Just add more hot water and stir to mix it all up before you serve.

Crazy spicy Southern Thai mince dry fry (คั่วกลิ้ง)

This dish is from the Southern part of Thailand, where they’re known for their spice tolerance. We are totally in love with it. It’s not common to come by, and it’s a pain (literally, while you eat, and the morning after) to eat because it’s so spicy. Yet, it’s so satisfying. You just keep serving more rice, alternating between complaining about how hot it is, wiping our melted face, and drinking way too much water to calm your tongue.

If you don’t like spicy food, don’t make it. It’s not worth making a mild version.

What you need:

  • 20 g dried red chilies (use the big ones for colour. the smaller ones tend to be hotter)
  • 20 g fresh red chillies
  • 1 tsp kosher salt (or 1/2 tsp table salt)
  • 2 stalks lemongrass
  • 2 tsp galangal
  • 1 shallot
  • 15 cloves garlic
  • 1 inch fresh turmeric
  • 1 Tbsp shrimp paste (กะปิ)
  • 1 tsp black peppercorn
  • 500 g mince beef/pork/chicken
  • 2 Tbsp oil
  • 2 Tbsp fish sauce
  • 1 tsp sugar
  • 15-20 kaffir lime leaves, finely sliced into thin strips

How to put this together:

  1. In a magic bullet (or pestle & mortar) blend together the first 10 ingredients to make a paste. Add some water to help it along (if required)
  2. Heat oil in a pan, add the paste and fry until fragrant

  3. Add mince and keep stirring & frying. Mix well.
  4. Keep frying until the all the liquid has dried up, and the mince piece sort of “roll around” the pan
  5. Season with fish sauce + sugar
  6. Add kaffir lime leaves. Mix well. Turn off heat.
  7. Serve with rice + fresh vegetables. And plenty of iced water.

Braised Pork with Chinese Spices (หมูตุ๋น)

Serves: 6

What you need:

  • 1-1.2 kg pork (I use 500g thick-cut pork steak + 700g pork ribs)
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots (optional)
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

How to put this together:

  1. On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  2. Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  3. Remove pork & pork ribs from the soup
  4. Drain the soup through a sieve to remove spices bits
  5. Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  6. Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  7. Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  8. Put pork back into the bits-free soup
  9. Simmer for another 5 minutes
  10. Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

Print

Braised Pork with Chinese Spices

Course Main Course, Soup
Cuisine Chinese
Keyword Chinese, Pork, Soup
Prep Time 0 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Pressure Cooker

Ingredients

  • 1-1.2 kg pork I use 500g thick-cut pork steak + 700g pork ribs
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots optional
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

Instructions

  • On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  • Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  • Remove pork & pork ribs from the soup
  • Drain the soup through a sieve to remove spices bits
  • Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  • Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  • Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  • Put pork back into the bits-free soup
  • Simmer for another 5 minutes
  • Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

Mum’s Garlic Pork (หมูเจ๊เลอ)

My Mum’s take on garlic & pepper pork – the ultimate garlicky goodness

Serves: 2

What you need:

  • 350 g pork shoulder (2 thick slabs)
  • 1 tsp garlic, minced (for marinade)
  • 1 Tbsp soy sauce (for marinade)
  • A pinch of ground white pepper (for marinade)
  • 1 tsp oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Kecap Manis (Indonesian sweet soy sauce)
  • A pinch of sugar
  • A pinch of pepper

Dipping sauce (optional)

  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 1-2 tsp chilli powder (as per your heat preference)
  • 1 Tbsp sprint onion, finely chopped
How to put this together:
  1. Tenderise the meat using meat tenderiser (looks like a hammer). Skip this step if you don’t have one.
  2. Marinade pork slabs with 1 tsp garlic + 1 Tbsp soy sauce + a pinch of pepper. Leave for 15 mins (or overnight)
  3. Heat a griddle on high heat. Sear pork slabs 2 mins on each side. Don’t worry about it still being rare – we’ll cook it again
  4. Rest the meat for 5 mins
  5. In the meantime, make the sauce by combining all the dipping sauce ingredients in a small bowl. Mix well. Taste. Adjust flavour to your liking.
  6. Thinly slice the meat (2-3 mm)
  7. Heat oil in a pan on medium heat. Add garlic. Fry until fragrant.
  8. Add sliced pork + any juice from meat resting & slicing.
  9. Add soy sauce + oyster sauce + kecap manis + sugar. Stir-fry until well mixed and pork slices are cooked. Taste. Adjust seasoning if required..
  10. Add pepper powder. Mix well.
  11. Serve hot with steamed rice and dipping sauce

Mapo Tofu, Vegetarian version

Serves 2

What you need:

  • 300g Silken tofu, cut into 12 chunks
  • 6 Shiitake mushroom, stem removed, diced (I use fresh ones if available, otherwise soak dry ones overnight then squeeze out water before dicing)
  • 1 tsp Roasted peanut oil, or vegetable oil
  • 1 Tbsp Garlic, pounded
  • 1 Tbsp Ginger, pounded
  • 2 Tbsp Chilli Bean Sauce. I use Lee Kum Kee brand.
  • 1 cup Water (or 1 cup water mixed with 1 tsp Bouillon powder)
  • 1 Tbsp Shaoxing (Chinese cooking wine)
  • 2 Tbsp Soy sauce
  • 2 tsp Sugar
  • 1 Tbsp Tapioca powder, mixed with 2 Tbsp water
  • 2 Tbsp Spring onions, finely chopped
  • 1 Tbsp Sesame oil

How to put this together:

  1. Heat roasted peanut oil in a pan, add garlic + ginger + chilli bean sauce. Fry until fragrant.
  2. Add shiitake mushroom. Fry for a few minutes until mushroom is cooked.
  3. Add water. Bring to boil.
  4. Add Shaoxing + soy sauce + sugar. Taste & season.
  5. While continuously stirring the sauce, slowly add in tapioca powder water. You must be stirring constantly, otherwise the sauce will become lumpy
  6. Add in tofu chunks. Gently cover the tofu with the sauce. Be very gentle so you don’t break up the tofu too much.
  7. Serve with spring onions to garnish & drizzle with sesame oil

Serve with steamed Thai jasmine rice

Print

Mapo Tofu, Vegetarian version

Course Main Course, Side Dish
Cuisine Chinese, Vegetarian
Keyword Chinese, Tofo, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients

  • 300 g Silken tofu cut into 12 chunks
  • 6 Shiitake mushroom remove stem & dice
  • 1 tsp Roasted peanut oil or vegetable oil
  • 1 Tbsp Garlic pounded
  • 1 Tbsp Ginger pounded
  • 2 Tbsp Chilli Bean Sauce. I use Lee Kum Kee brand.
  • 1 cup Water or 1 cup water mixed with 1 tsp Bouillon powder
  • 1 Tbsp Shaoxing Chinese cooking wine
  • 2 Tbsp Soy sauce
  • 2 tsp Sugar
  • 1 Tbsp Tapioca powder mixed with 2 Tbsp water
  • 2 Tbsp Spring onions finely chopped
  • 1 Tbsp Sesame oil

Instructions

  • Heat roasted peanut oil in a pan, add garlic + ginger + chilli bean sauce. Fry until fragrant.
  • Add shiitake mushroom. Fry for a few minutes until mushroom is cooked.
  • Add water. Bring to boil.
  • Add Shaoxing + soy sauce + sugar. Taste & season.
  • While continuously stirring the sauce, slowly add in tapioca powder water. You must be stirring constantly, otherwise the sauce will become lumpy
  • Add in tofu chunks. Gently cover the tofu with the sauce. Be very gentle so you don’t break up the tofu too much.
  • Serve with spring onions to garnish & drizzle with sesame oil

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.

Recipe based on:
http://www.mygreekdish.com/recipe/ravani-greek-cake-with-syrup-and-almonds/
http://cookmegreek.blogspot.co.uk/2012/05/coconut-ravani-coconut-semolina-cake.html

Print

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Course Dessert
Cuisine Vegetarian
Keyword Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 pieces

Ingredients

What you need:

  • 23cm x 33cm pan
  • 150 g butter at room tempurature
  • 250 g caster sugar
  • 4 eggs separated
  • 200 g lukewarm milk
  • 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • zest of 2 oranges

For the syrup:

  • 1 cup sugar
  • 1 cup orange juice

Instructions

  • Preheat oven to 170 C
  • Line baking pan with baking paper
  • Beat egg whites until shiny with stiff peak
  • Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
  • Add milk + vanilla. Beat until well mixed.
  • Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
  • Add in half egg whites. Fold gently until all incorporated.
  • Add remaining half egg whites. Fold gently.
  • Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
  • When the cake is fully cool, cut them into squares
  • Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
  • Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.

Tadka Dal

Dal is one of my all time favourite dishes. It’s such a delicious comfort food. I can eat bowls and bowls and bowls of them (with rice of course).

Serves: 4-5
For dal
  • 1 cup Moong dal, soaked overnight
  • 3 cups Water
  • 1 tsp Oil
  • 1 Onion, finely chopped
  • 2 Green chilies, cut lengthwise
  • 1 Tbsp Ginger, pounded
  • 1/2 tsp Turmeric powder
  • 1/8 tsp Asafoetida/hing
  • 1/4 tsp Garam masala powder
  • 1 tsp Kasuri methi (dry fenugreek leaves), crushed
  • 1 Tbsp Coriander leaves, chopped
  • Salt
For tadka
  • 1 Tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Tbsp Garlic, pounded
  • 3 Dry whole red chilies
  • 10 Curry leaves
  • 1/2 tsp Red chili powder
How to put this together
  1. Wash the soaked moong dal a couple of times.
  2. Heat 1 tsp oil, add onions. Fry until fragrant.
  3. Add green chillies + ginger + turmeric powder + hing. Fry until fragrant.
  4. Add moong dal + water + onion mixture to pressure cooker. Pressure cook for 5 minutes. The consistency should be like a thin pumpkin soup
  5. Add garam masala powder + crushed kasuri methi. Mix with hand whisk.
  6. Season with salt. Taste
  7. Take off heat. Add coriander leaves, mix well.
  8. Heat 1 Tbsp oil on low flame in a small pan.
  9. Add cumin seeds + dry whole red chillies + garlic. Fry until the cumin seeds crackle, the garlic brown, and the chillies change colour. Be patient, don’t increase the heat – you don’t want to burn them.
  10. Add curry leaves, fry for a few seconds
  11. Add red chilli powder. Mix well and turn off heat.
To serve
Serve dal in a bowl topped with tadka. Serve with basmati rice

Thai Spicy Chicken and Galangal Soup (Tom Kha Gai)

Serves 3-4

What you need:

  • 3 Chicken thighs, sliced 1/2 inch thickness
  • 300 g Mushroom, sliced 1/2 inch thickness
  • 1 can Coconut milk (400 ml)
  • 1 cup Water
  • 2 stalks Lemongrass, bruised
  • 5 slices Galangal (about 1/2 cm thickness), bruised
  • 5 Kaffir lime leaves, roughly ripped (to release aroma)
  • 3-5 Red chillies, sliced lengthwise
  • 4 Tbsp fish sauce
  • 4 Tbsp lime juice
How to put this together:
  1. In a pot, add coconut milk + water + lemongrass + galangal + kaffir lime leaves. Bring to boil.
  2. Add chicken pieces
  3. When chicken is cooked, add mushroom
  4. Add fish sace + lime juice + red chillise
  5. Taste, season. Repeat until delicious.

Serve with steamed rice.

Chicken in Lettuce Cup (San Choi Bau)

This is a very healthy, tasty, and refreshing dish.

Serves 3-4 as main, or 5-6 as starter

What you need:

  • 1 head Lettuce, peel off each individual leaf, wash and let drip dry
  • 500 g Chicken mince (or pork mince)
  • 10 Shiitake mushroom. If dried mushroom is used then either soak in a bowl of water for a few hours, or simmer for 10 mins, then squeeze out water. Cut into small pieces.
  • 1 can Water chestnut (225 g net weight, 140 g drained weight). Cut into small pieces.
  • 4 cloves Garlic, pounded
  • 1 c Beansprouts
  • 4 Tbsp Spring onions, finely chopped
  • 4 Tbsp Coriander leaves, finely chopped
  • 3 Tbsp Oyster sauce
  • 3 Tbsp Soy sauce + 1 tsp for mushroom stir-fry
  • 2 Tbsp Shaoxing (Chinese cooking wine)
  • 1 tsp Sesame oil
  • White pepper powder
  • Oil

How to put this together:

  1. Heat 1/2 tsp oil, add shiitake mushroom + water chestnut. Add 1 tsp Soy sauce. Stir-fry for few minutes. Transfer to a plate.
  2. Heat 1/2 tsp oil, add garlic. Fry until fragrant.
  3. Add chicken mince + oyster sauce + 3 Tbsp soy sauce + shaoxing + sesame oil. Stir-fry until chicken is cooked thoroughly. Add pepper. Taste and adjust seasoning
  4. Add the pre-fried shiitake mushroom & water chestnut. Mix well.
  5. Add beansprouts + spring onions + coriander leaves. Mix well. Take off heat.
  6. Sprinkle with white pepper powder.
  7. Serve immediately with lettuce leaves

Print

Chicken in Lettuce Cup (San Choi Bau)

Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Keyword Chicken, Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 1 head Lettuce peel off each individual leaf, wash and let drip dry
  • 500 g Chicken mince or pork mince
  • 10 Shiitake mushroom. If dried mushroom is used then either soak in a bowl of water for a few hours or simmer for 10 mins, then squeeze out water. Cut into small pieces.
  • 1 can Water chestnut 225 g net weight, 140 g drained weight. Cut into small pieces.
  • 4 cloves Garlic pounded
  • 1 cup Beansprouts
  • 4 Tbsp Spring onions finely chopped
  • 4 Tbsp Coriander leaves finely chopped
  • 3 Tbsp Oyster sauce
  • 3 Tbsp Soy sauce + 1 tsp for mushroom stir-fry
  • 2 Tbsp Shaoxing Chinese cooking wine
  • 1 tsp Sesame oil
  • White pepper powder
  • Oil

Instructions

  • Heat 1/2 tsp oil, add shiitake mushroom + water chestnut. Add 1 tsp Soy sauce. Stir-fry for few minutes. Transfer to a plate.
  • Heat 1/2 tsp oil, add garlic. Fry until fragrant.
  • Add chicken mince + oyster sauce + 3 Tbsp soy sauce + shaoxing + sesame oil. Stir-fry until chicken is cooked thoroughly. Add pepper. Taste and adjust seasoning
  • Add the pre-fried shiitake mushroom & water chestnut. Mix well.
  • Add beansprouts + spring onions + coriander leaves. Mix well. Take off heat.
  • Sprinkle with white pepper powder.
  • Serve immediately with lettuce leaves

Spicy Fish & Celery with Salted Soy Beans (ปลาผัดขึ้นฉ่าย)

Serves 2

What you need:

  • 300 g Fish fillet, cut into 1 inch chunks
  • 4 Tbsp plain flour
  • 200 g Chinese celery, cut into inch slices
  • 2 Red chillies, pounded
  • 4 cloves garlic, pounded
  • 1 Tbsp Salted soy beans (I use Yeo’s brand, in a jar)
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
  • 1 Tbsp Soy sauce
  • 1/2 tsp sugar
  • Oil

How to put this together:

  1. Lightly coat fish fillet pieces with flour
  2. Deep fry fish pieces on medium-high heat until cooked. Turning half way through if required. Rest on a plate
  3. Heat 1 tsp oil on high flame, add pounded chillies + garlic. Fry until fragrant.
  4. Add chinese celery, fry for 15 seconds. Add salted soy beans + oyster sauce + seasoning sauce + soy sauce + sugar. Fry for 30 seconds
  5. Add fried fish, mix gently so you don’t break up the fish pieces too much. Add 2 Tbsp water if you want more sauce to go with rice.
  6. Serve immediately