Tag Archives: vegetables

How to Make Braised Tofu Puffs with Mushrooms เต้าหู้ทอดตุ๋นใส่เห็ด

Serves: 2 (with rice)

130g Tofu Puffs
250g Mixed Mushrooms
15g Ginger, sliced
2 Dried Chillies
1.5 cups Water
1.5 Tbsp Soy Sauce
1 Tbsp Kecap Manis
1 tsp Tapioca Flour, mixed with 1 Tbsp Water
1 Spring Onion
1 Large Red Chilli
Oil

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สวัสดีค่ะ มาแชร์สูตรตุ๋นเต้าหู้ทอด
เราชอบทานเต้าหู้มากๆ
ชอบทุกชนิด จะนิ่ม จะแข็ง แบบดอง แผ่นเต้าหู้ เต้าฮวย
เต้าหู้ทอด ใส่อะไรก็อร่อยหมด (แน่ล่ะ ของทอดนี่จ๊ะ)

และชอบทานเห็ดมาก
เรามักจะใช้เห็ดหลายๆอย่างนะคะ
เห็ดออรินจิ (king oyster) กับเห็ดชิเมจิ เป็นเห็ดที่ใช้ประจำในสูตรนี้
แต่เห็ดอะไรก็ได้ค่ะ เห็ดหอมสดก็อร่อย

เมนูนี้ ถูกต้องส่วนประกอบที่ชื่นชอบส่วนตัว
ได้ทั้งเต้าหู้ และเห็ด
เหมือนจะดี เพราะไม่มีไขมันจากเนื้อสัตว์
แต่ไม่ค่ะ
ไปหนักแป้งแทน
เพราะเป็นเมนูที่ทานข้าวได้เยอะมาก

บางทีเราก็ปรับสูตรนี้ ใส่วุ้นเส้นลงไป
ลดข้าว (ไปเพิ่มแป้งจากวุ้นเส้นแทน 555)
อร่อยม๊าก


130 กรัม เต้าหู้ทอด
250 กรัม เห็ด
15 กรัม ขิง ฝานบางๆ
2 พริกแห้ง
1.5 ถ้วย น้ำสะอาด
1.5 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
1 ชช. แป้งมัน ผสมน้ำสะอาด 1 ชต.
1 ต้นหอม
1 พริกแดง
น้ำมัน

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Braised Tofu Puffs with Mushrooms

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Mushroom, Tofu
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

  • 130 g Tofu Puffs
  • 250 g Mixed Mushrooms
  • 15 g Ginger sliced
  • 2 Dried Chillies
  • 1.5 cups Water
  • 1.5 Tbsp Soy Sauce
  • 1 Tbsp Kecap Manis
  • 1 tsp Tapioca Flour mixed with 1 Tbsp Water
  • 1 Spring Onion
  • 1 Large Red Chilli
  • Oil

Instructions

  • Prepare mushroom as shown in the video
  • Add oil to a pan. High heat
  • Add "thicker" mushrooms and cook until lightly brown
  • Add "tender" mushrooms and cook until lightly brown
  • Transfer mushroom to a plate
  • Add oil and ginger to a pot. High heat. Fry until fragent
  • Add chillies to the pot. Fry until fragrant
  • Add tofu puffs and lightly fry
  • Add water, soy sauce and kecap manis. Bring to a boil thne reduce heat to low. Simmer for 10 mins
  • Transfer tofu to a serving plate. Discard the ginger.
  • Add Tapioca flour and water in a small bowl. Add the mixture to pot and stir until sauce thickens
  • Add the mushrooms to the pot. Bring to a boil
  • Add spring onions and chilli. Turn off heat
  • Serve over the Tofu

Video

How to Make Water Spinach Stir-Fry (Kangkung Belacan) ผักบุ้งผัดกะปิ

200g Water Spinach (a.k.a. Kangkung, Morning Glory)

1 Tbsp Shrimp Paste (belacan)

2 Tbsp Water

1 Tbsp Oil

1 Tbsp Dried Shrimps, coarsely chopped

2-5 Dried Red Chillies, roughly pounded

1 Tbsp Garlic

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200 กรัม ผักบุ้ง

1 ชต. กะปิ

2 ชต. น้ำสะอาด

1 ชต. น้ำมันพืช

1 ชต. กุ้งแห้ง สับหยาบ

2-5 พริกแห้ง ตำหยาบ

1 ชต. กระเทียมสับ

Thai Chicken Red Curry with Vegetables (แกงเผ็ดไก่)

Yum yum yum
Serves: 2
What you need:
  • 1 Portion Red curry paste (see recipe here)
  • 200 ml Coconut milk
  • 2 pieces Chicken thigh, skinless & boneless, sliced thinly
  • 3 cups Vegetables, e.g. cauliflower, beans, pumpkin, capsicum, bamboo shoots, carrots
  • 2 Tbsp Oil
  • 100 ml Water
  • 1 Tbsp Fish sauce
  • 3-5 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together:
  1. Heat 1 Tbsp oil in a pan, add vegetables and pan fry briefly. Try to get sear marks on the vegetables. Transfer to a plate.
  2. Lower heat to medium, heat 1 Tbsp oil in the same pan. Add curry paste. Fry until fragrant.
  3. Add chicken. Stir-fry to coat well with curry paste.
  4. Add coconut milk. Bring to boil.
  5. Add water + fish sauce. Bring to boil.
  6. Add vegetables.
  7. Taste & season
  8. When vegetables are cooked, add kaffir lime leaves.
  9. Serve with steamed rice.

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
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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

Easy Mixed Vegetables “stir-fry” (ผัดผักรวม)

This is super easy to make – for those days when you just crave something quite plain and full of vegie goodness

Serves: 2

What you need

  • 1 cup Baby corn, split in half lengthwise
  • 1 cup Sugar snap (or mangetout, or asparagus, or something green)
  • 1 cup Carrot, cut into 2-inch sticks
  • 1 Tbsp Oil
  • 1/2 c Water
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • Pinch of Sugar
  • 2 tsp Cornflour mixed with 2 Tbsp water

How to put this together

  1. Fill a pot with water + a pinch of salt. Bring to boil.
  2. Add baby corn, leave for 30-45 seconds. Use slotted spoon to take them up and arrange on serving plate.
  3. Repeat the same step for sugar snap.
  4. Repeat the same step for carrot.
  5. In a small pot, add oil + 1/2 c water + oyster sauce + soy sauce + sesame oil + sugar. Mix well, and bring to boil.
  6. While stirring vigorously, add in the corn flour water. Mix well.
  7. Pour sauce over vegetables.
  8. Serve immediately

Okra fry (Bhindi fry)

I’m not a big fan of okra, because it’s quite slimy, but apparently they have loads of health benefits. More importantly, my hubby loves them.

The recipe is inspired by Rick Stein’s “India” cookbook, and the flavour is just amazing (if you don’t mind the sliminess)

Serves: 4

What you need

  • 450g okra, trim off the stem, and halved length-ways
  • 2 Tbsp oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • juice of 1/2 lemon
  • 1 tsp garam masala

How to put this together

  1. Heat oil on medium heat, add onions, fry until soft and golden brown. This should take 5-7 mins.
  2. Add garlic. Fry until fragrant
  3. Add cumin powder + chilli powder + turmeric powder. Fry until fragrant
  4. Add okra + salt + lemon juice. Mix well.
  5. Cover & cook for a few minutes until the okra is almost cooked through. Add a splash of water if it’s too dry.
  6. Add garam masala, and cook, uncovered, for a few minutes.
  7. Serve immediately

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

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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