Tag Archives: spicy

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

How to Make Duck Noodle Soup ก๋วยเตี๋ยวเป็ดตุ๋น

Recipe adapted from “Spice I Am” book by Sujet Saenkham

https://amzn.to/30SgdNg

Serves: 2

300g Duck, sliced (I used leftover roast duck)

1 litre Water

2 Coriander Roots

35g Galangal, sliced

6 cloves Garlic

2 Pandan Leaves

2 Cinnamon Sticks

5 Star Anise

1.5 tsp Black Peppercorn

1 Tbsp Rock Sugar

3 Tbsp Soy Sauce

1 Tbsp Kecap Manis

2 Tbsp Oyster Sauce

1 Tbsp Thai Seasoning Sauce

100g Dried Rice Noodles

1 head Gem Lettuce (or beansprouts)

Condiments:

2 tsp Fried Garlic

1-2 tsp Chilli Powder

2 Tbsp Chilli Vinegar

2 Tbsp Spring Onions, sliced

2 Tbsp Coriander Leaves, sliced

1/4 tsp White Pepper Powder

https://www.instagram.com/captain.coriander/

300 กรัม เป็ดย่าง

1 ลิตร น้ำสะอาด

2 รากผักชี

35 กรัม ข่า หั่น

6 กลีบ กระเทียม

2 ใบเตย

2 อบเชย

5 โป๊ยกั๊ก

1.5 ชช. เม็ดพริกไทยดำ

1 ชต. น้ำตาลกรวด

3 ชต. ซีอิ๊วขาว

1 ชต. ซีอิ๊วดำหวาน

2 ชต. น้ำมันหอย

1 ชต.​ ซอสปรุงรส

100 กรัม เส้นเล็กแห้ง

ผักกาดหอม หรือ ถั่วงอก

เครื่องปรุง

2 ชช. กระเทียมเจียว

1-2 ชช. พริกป่น

2 ชต. น้ำส้มพริกตำ

2 ชต. ต้มหอมหั่นซอย

2 ชต. ผักชีหั่นซอย

1/4 ชช. พริกไทยป่น

How to Make Thai Basil Beef (Pad Ka Prao) ผัดกะเพราเนื้อพริกแห้ง

Serves: 2

400 g Beef mince (or chicken or pork)

2 Tbsp Oil

2 Tbsp Garlic, minced

10g Large Dried Chillies (mild)

2-4 Small Dried Chillies (hot)

1 Tbsp Oyster Sauce

1 Tbsp Seasoning Sauce

1 Tbsp Fish Sasuce

1 Tbsp Sweet Soy Sauce (or Kecap Manis)

1 tsp Light Soy Sauce

A handful of Basil or Thai Holy Basil

Optional Fried Egg:

2 Eggs

Oil for frying

https://www.instagram.com/captain.coriander/

How to Make Clams Pasta with Thai Chilli Jam พาสต้าหอยลายน้ำพริกเผา

Serves: 2

– 160g Dried pasta

– 1 Tbsp Salt

– 23-30 Frozen Cooked Clams with Shells

– 50g Frozen Cooked Clams Meat

– 2 Tbsp Oil

– 1 Tbsp Garlic, minced

– 3 Large Dried Chillies, flaked

– 3 Tbsp Thai Chilli Jam (Nam Prik Pao)

– 1 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 1 tsp Sugar

– A handful Basil Leaves

https://www.instagram.com/captain.coriander/

Indian Mussels Fry

Recipe adapted from http://allrecipes.co.in/recipe/11852/mussels-fry.aspx

Serves: 2

What you need:
  • 200g Frozen mussels
  • 2 Tbsp Coconut oil
  • 1 Tbsp Ginger, minced
  • 1 Tbsp Garlic, minced
  • 2 Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 5 Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Fennel seeds
How to put this together:
  1. Bring a pot of water to boil, add frozen mussels, leave for 1 mins. Drain.
  2. Heat oil on low heat, add minced ginger + garlic. Fry until fragrant.
  3. Add onions. Fry until translucent.
  4. Add tomatoes + green chillies + curry leaves. Fry until tomato is soft.
  5. Add tumeric powder + chilli powder + coriander powder + garam masala + fennel seeds. Fry until fragrant. Add a splash of water to prevent it from burning.
  6. Add mussels. Fry until well browned & dry.
  7. Taste & season with salt.
  8. Serve with rice or chapati

Nduja Pasta

Recipe adapted from: https://www.theguardian.com/lifeandstyle/2017/jul/25/nigel-slater-linguine-with-nduja-and-tomatoes-recipe

Serves: 2

What you need

  • 200 g Dried pasta
  • 100-140g Nduja (depends on how spicy your nduja is, and what’s your spicy-level preference)
  • 1 Tbsp Oil
  • 6 Cherry tomatoes, halved
  • 2 tsp Capers
  • Pinch of Salt
  • Pinch of Sugar
  • Parmesan cheese, grated (optional)

How to put this together

  1. Heat oil in a pan over low-medium heat. Add Nduja. Fry for a few minutes until fragrant.
  2. Add cherry tomatoes. Mix well. Fry until tomatoes are soft. Squish them with spatula if you want to release the juices.
  3. Keep cooking until you get a jammy consistency.
  4. Add capers. Taste & season with salt & sugar
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  8. Transfer pasta to serving plates. Sprinkle over grated parmesan cheese (optional). Serve immediately.

Eggplant Indian Curry

Roasted eggplants has lovely smokey flavour to it. Delicious.

What you need

  • 2 servings portion Basic Indian Curry Sauce (i.e. half the recipe from here)
  • 1 large Eggplant
  • Oil
  • 1/2 cup Frozen peas
  • Salt to taste

How to put this together

  1. Heat oven to 230 C
  2. Line baking tray with foil. Brush eggplant (whole) with oil. Roast for 30 mins.
  3. Soak frozen peas in boiling water
  4. In a pot, heat Basic Indian Curry Sauce with 1/4 cup water. Bring to boil, then turn the heat down to simmer.
  5. Cut open the roasted eggplant. Scoop out the soft flesh and add to the pot. Mix gently.
  6. Drain the peas and add to the pot. Mix gently.
  7. Taste & season with salt.
  8. Simmer for 10 mins. Adding water to achieve the consistency you like. I like mine quite dry.
  9. Serve immediately with chapatis

Basic Indian Curry Sauce

The key to making this sauce is to NOT rush it. You want to slowly cook the onions & tomatoes to extract flavours over low heat.

Make a large batch, and keep in the freezer

Simply re-heat the sauce with a bit of water, add meat or vegetables and simmer until cooked.

Makes: sauce for 4 servings of curry

What you need

  • 400 g Onions, chopped
  • 400 g Tomatoes, chopped
  • 4 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • 1/2 tsp Turmeric powder
  • 5 Tbsp Coriander powder
  • 3-5 Tbsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Salt

How to put this together

  1. Heat oil in a pan, on medium heat, add onions. Fry until translucent. Do not rush this step.
  2. Add garlic + ginger. Fry until fragrant
  3. Add tumeric powder + coriander powder + red chilli powder + cumin powder. Fry until fragrant.
  4. Add tomatoes. Fry until soft.
  5. Turn the heat down to low, and cook on low heat until the mixture has a jam consistency

Pork and Celery Salad in Spicy Lime Dressing (หมูยำ ใส่ขึ้นฉ่าย)

My mum used to make this all the time for breakfast. It’s one of our favourite breakfast items!

Serves: 2

What you need

  • 300 g Pork belly
  • 1 tsp Salt
  • 3 Celery sticks, sliced thinly
  • 1 tsp Garlic, pounded
  • 1 tsp Chillies, pounded
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar
  • 1 Tbsp Chinese preserved cabbage (ตั้งฉ่าย)

How to put this together

  1. In a pot, add enough water to cover pork belly. Add salt. Bring to boil.
  2. When the water is boiling, turn down the heat to low-medium. Simmer for 10 mins
  3. Make the dressing sauce by mixing together pounded garlic + chillies + fish sauce + lime juice + sugar. Taste & season
  4. In a bowl, add sliced celery pieces
  5. Take the pork out from hot water, slice them thinly. Add them to the bowl.
  6. Mix together pork & celery. Add preserved cabbage. Mix well
  7. Add dressing sauce. Mix well.
  8. Taste & season
  9. Serve with plain congee or steamed rice.

Spicy Clam Spaghetti (สปาเก็ตตี้หอยลายผัดเผ็ด)

Spaghetti alle vongole is my hubby’s favourite Italian dish. This gets ordered if it’s on the menu.

Here’s a spicy twist on the dish – and one of the most requested dish for dinner

Serves: 2

What you need:
  • 170g Dried spaghetti
  • 1.5 cups Frozen clam meat
  • 2 cups Frozen clam with shells
  • 3 Tbsp Garlic, thinly sliced
  • 10-15 Dried chillies, cut into small pieces
  • 1/2 tsp Chilli powder (for colour)
  • 1/2 cup Vermouth or white wine
  • 2 Tbsp Olive oil
  • A handful of chopped Parsley or Basil
  • Salt
How to put this together:
  1. In a large pot, add lots of water and a general amount of salt. Check cooking time guideline on the packet. Add spaghetti and keep an eye on it.
  2. In a pan, add olive oil + garlic. Cook on medium heat until fragrant.
  3. Add dried chillies. Cook until fragrant.
  4. Add chilli powder + vermouth. Bring to boil.
  5. Add salt to season.
  6. Add clam meat + clam with shells. Taste & season.
  7. Before the spaghetti gets to the al dente state (it should still be very bite-y in the middle) – use tongs to transfer spaghetti into the clam pan. Add a few splashes of pasta water into the pan if required.
  8. Cook spaghetti in clam juice & wine for a few minutes. Until all the liquid evaporates and pasta is al dente. Add more pasta water if the pasta is not yet cooked to your liking.
  9. Add chopped parsley/basil. Mix well.
  10. Serve immediately.

Som Tum with Shrimp Paste (ส้มตำใส่กะปิ)

Serves: 2

What you need:
  • 2 cups Green papaya, julienned
  • 2 cups Carrot, julienned
  • Iced water
  • 1 tsp Garlic
  • 2-5 Dried red chillies
  • 2-5 Fresh red chillies
  • 1 tsp Palm sugar
  • 1 tsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 2 Tbsp Tamarind concentrate
  • 3 Green beans, cut into 1 inch pieces (optional)
  • 3 Cherry tomatoes, halved (optional)

Julienned papaya & carrots

Mortar & pestle

How to put this together:
  1. Put julienned green papaya & carrot in iced water until needed
  2. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies
  3. Add palm sugar + shrimp paste. Mash & mix.
  4. If using, add green beans, roughly pound
  5. If using, add cherry tomatoes, squish them to release the juice
  6. Add fish sauce + lime juice + tamarind concentrate
  7. Taste & season
  8. Drain papaya & carrot well. Use salad spinner if you have, to get rid of as much water as possible.
  9. Add papaya + carrot. Gently pound & mix.
  10. Taste & season
  11. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Green papaya is super expensive 🙁

Dry Fry Green Beans with Salted Black Bean (ถั่วแขกผัดพริกแห้งใส่เต้าซี)

What you need:
  • 400 g Green beans, cut to 1.5 inch pieces
  • 1 Tbsp Garlic, minced
  • 5-10 Dried chillies, cut into small pieces
  • 2 Tbsp Salted black bean, soaked in hot water for 5 mins, then roughly chopped
  • 1 Tbsp Soy sauce
  • 1 tsp Shaoxing (Chinese cooking wine)
  • A pinch of sugar
  • 1 tsp Sesame oil
  • Oil
How to put this together:
  1. Heat 2 Tbsp oil in a pan until hot. Add beans. Stir-fry until the beans are cooked. Try and get some charred marks on them.
  2. Transfer cooked beans to a plate
  3. Heat 1 Tbsp oil. Add garlic + dried chillies + salted black bean. Fry until fragrant.
  4. Add cooked beans. Mix well
  5. Season with soy sauce + shaoxing + sugar. Mix well.
  6. Taste & season.
  7. Drizzle with sesame oil. Mix well.
  8. Serve immediately
Print

Dry Fry Green Beans with Salted Black Bean

Course Main Course, Side Dish
Cuisine Chinese
Keyword Beans, Black Bean, Chicken
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 400 g Green beans cut to 1.5 inch pieces
  • 1 Tbsp Garlic minced
  • 5-10 Dried chillies cut into small pieces
  • 2 Tbsp Salted black bean soaked in hot water for 5 mins, then roughly chopped
  • 1 Tbsp Soy sauce
  • 1 tsp Shaoxing Chinese cooking wine
  • A pinch of sugar
  • 1 tsp Sesame oil
  • Oil

Instructions

  • Heat 2 Tbsp oil in a pan until hot. Add beans. Stir-fry until the beans are cooked. Try and get some charred marks on them.
  • Transfer cooked beans to a plate
  • Heat 1 Tbsp oil. Add garlic + dried chillies + salted black bean. Fry until fragrant.
  • Add cooked beans. Mix well
  • Season with soy sauce + shaoxing + sugar. Mix well.
  • Taste & season.
  • Drizzle with sesame oil. Mix well.
  • Serve immediately

Thai Spicy Shrimp Paste Dipping Sauce (น้ำพริกกะปิ)

Serves: 2 as dipping sauce for vegetables/fish of your choice

What you need:
  • 2 Tbsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Palm sugar
  • 1 Tbsp Garlic
  • 1 tsp Chillis (adjust to your heat preference)
  • 2 Tbsp Lime juice
  • 2 Tbsp Water
How to put this together:
  1. Using pestle & mortar, pound together garlic + chillis
  2. Add shrimp paste + palm sugar. Pound together until well mixed
  3. Add lime juice. Mix well.
  4. Taste & season. It should be quite concentrated at this point.
  5. Transfer to a bowl
  6. Add water to the mortar, and wash off any remaining dipping sauce from pestle & the sides of mortar
  7. Pour the water into dipping sauce. Mix well.
  8. Taste & season again
  9. Serve with fresh vegetables, steamed vegetables, fried mackerels, or omelettes. And of course, with steamed jasmine rice.

Seafood Tom Yum Soup (ต้มยำทะเล)

Serves: 4

What you need

  • 4 cups Seafood of your choice. You can use prawns, fish, squid, etc. Or a mixture of them.
  • 300 g Mushroom, cut into medium size pieces.
  • 750 ml Water (or chicken stock)
  • 5 Large dried chillies
  • 10 Small dried chillies
  • 1/4 cups Shallots, cut into medium chunks
  • 2 Tbsp Garlic, cut into medium chunks
  • 4 Tbsp oil
  • 2 Lemongrass, cut into 2 inch chunks
  • 8 slices Galangal
  • 10 Kaffir lime leaves
  • 5 Tbsp Tamarind concentrate
  • 5 Tbsp Fish sauce
  • 2 tsp Sugar
  • 2 Tbsp Coriander leaves, chopped

How to put this together

  1. On low-medium heat, heat 1 Tbsp oil in pan. Add large dried chillies, fry/oil-roast until fragrant. Transfer to a bowl, including the oil.
  2. In the same pan, heat another 1 Tbsp oil. Add small dried chillies, fry/oil-roast until fragrant. Transfer to the same bowl.
  3. Repeat the same with shallots
  4. Repeat the same with garlic
  5. Grind together the roasted mixture (oil included) until you get a chilli paste (I use magic bullet). Add more oil to help it along, if required.
  6. In a pot, add water + lemongrass + galangal. Bring to boil.
  7. Add mushroom. Bring to boil.
  8. Add chilli paste. Dissolve well.
  9. Add kaffir lime leaves + tamarind concentrate + fish sauce + sugar.
  10. Taste & season. The flavour should be quite concentrated at this point – it will dilute when we add seafood.
  11. Bring the soup to a heavy boil – add seafood pieces. IMPORTANT: make sure the soup is fully boiling before you add seafood. You want them to cook quickly. Also, do NOT stir immediately after you’ve added seafood – otherwise you’ll end up with a very fishy (not in a good seafood fishy way) soup. Leave them to cook.
  12. When the soup is boiling again, give it a gentle stir.
  13. Taste & season.
  14. Serve immediately, sprinkled with chopped coriander leaves, with steamed jasmine rice.

Tom Kha Mushroom (ต้มข่าเห็ด)

Serves: 2

What you need

  • 300 g Mushroom, cut into medium size pieces
  • 200 ml Coconut milk
  • 200 ml Water
  • 5 slices Galangal, bruised
  • 1 stalk Lemongrass, cut into 2 inch length, and bruised
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 3-5 Red chillis
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1 tsp Coriander leaves, chopped, for garnish

How to put this together

  1. In a pot, add coconut milk + water + galangal + lemongrass + kaffir lime leaves. Bring to boil.
  2. Add chillis + mushroom + sugar. Keep cooking until the mushroom is almost cooked.
  3. Add fish sauce + lime juice.
  4. Taste and season to your liking
  5. Serve immediately, sprinkled with coriander leaves