Taste of Thailand – Seafood Tom Yum Goong

A Taste of Thailand - Seafood Tom Yum Goong

Ingredients:

Eight fresh large prawns
2 stalks of lemongrass
5 shallots (minced)
Sea Salt to taste
4 tablespoons of Nam Prik (Sambal)
2 tablespoons of fresh lime juice
Bunch of fresh chopped cilantro
A can of mushroom
10 slices of fresh fish meat
1 big squid (cut and clean)

Method:

Shell and devein the fresh prawns leaving the tail in tact.
Retain the head and prawn shells to process the prawn stock for the soup.
Cut lemongrass into short lengths and pound slightly with the back of the knife.
Heat a pot, add the prawn shells and stir fry for 5 minutes. Add three quarter full of water and bring to boil.
Add the lemongrass and lime leaves and salt to taste.
Cover the pot, lower the heat and leave it to simmer for 15 minutes.
Pour the prawn stock through a fine strainer into a fresh saucepan and bring back to a boil.
Add all the seafood ingredients and cook until tender but still firm.
Combine the tom yum paste (nam prik) and minced shallots with the lime juice and add to the stock.
Stir to blend thoroughly and bring to a boil.
Serve into individual bowls and garnish with freshly chopped cilantro(coriander leaves).

Fish In Banana Leaf aka Otak Otak

Fish In Banana Leaf aka Otak Otak

Ingredients:

1 medium size ikan kurau (deboned and minced)
Third quarter cup of coconut milk (from one grated coconut)
1 beaten egg
1 teaspoon sea salt
1 teaspoon coarse sugar
4 tablespoons of cooking oil
8 pieces of banana leaves (steamed to soften leaves)

Ingredients To Be Grounded Together:

Twelve shallots
Thumbsized ginger
One stick lemongrass
Six dried chillies (soaked)
One and half inch of fresh turmeric
2 teaspoons of grounded turmeric powder
4 pieces of candlenuts (buah keras)
One small pieces of Belachan (prawn paste)

Method:

Heat wok with cooking oil and add the grounded ingredients.
Fry till fragrance. Leave to cool and mix the coconut milk and beaten egg.
In a large bowl, mix the minced fish, salt and sugar together with the chilli mixture.
Divide the mixture into 8 to 10 equal portions.
Spread each portion on to a steamed banana leaf, fold and secure with a toothpick.
Brush the outside of the leaf with some cooking oil.
Using the grill function preheat the grill until it is hot.
Placed the wrapped fish on the grill and grilled for about five to six minutes.

Salted Chicken

Ingredients:

One whole fresh Sakura Chicken
4 tablespoons of Rose Wine
1 packets (approx. 2kg) Coarse Salt
2 pieces of Rice Paper

Method:

Clean the chicken well, removing all fats and pat dry with paper towel.
Marinate with rose wine for at least four to five hours.
If possible, air dry the chicken, otherwise there is a tendency that the excess liquid from the chicken may tear the rice paper while cooking.
Heat the whole packet of coarse salt in a thick iron wok or used thick pot.
Recommend you use an older wok or pot because the salt may scratch the inner portion of the pot while stirring the coarse salt.
Wrapped the chicken with double layered rice paper.
Bury the wrapped chicken in the salt to cook.
Stir occasionally to prevent the salt from burning.
Approximate time of cooking about one to one half hours over medium heat depending on the size of the chicken.
Serve hot.

Tips:

Go well with rice.

Alternatively, with wholemeal wraps and salad.

Black Version of Singapore Carrot Cake

Black Versio of Singapore Carrot Cake

Ingredients:

1 packet ready made carrot cake (cut into cubes)
Half packet of chopped sweet turnips (Chai Poh)
3 tablespoons of minced garlic
1 teaspoon of XO fish sauce
1 tablespoon of dark sweet sauce
3 beaten eggs
Few stalks of spring onion stalks (diced)
2 tablespoons of Cooking Oil

Method:

Heat wok with oil and fry minced garlic and chopped sweet radish (chai poh) till fragrant.
Add diced cubes carrot cake and pan fry till both sides are lightly browned.
Drizzle the fish sauce, black sauce and stir fry thoroughly.
Spread browned carrot cake evenly apart in the wok.
Beat eggs lightly and pour mixture over carrot cake.
Flip carrot cake when the egg is almost set.
Garnish with chopped spring onions before serving.

Tips:

You can replace the black sweet sauce with chilli paste if you prefer the lighter version of preparing carrot cake.

Side Dish -Pickled Cucumber

Side Dish -Pickled Cucumber

INGREDIENTS:

3 large Japanese Kyuri
1 teaspoon sea salt
2 tablespoons of Apple Vinegar
4 tablespoons of coarse sugar
1 tablespoon of Honey Syrup
Bunch of Mint Leaves

Method
Cut the cucumber into thin slices and put them into a large salad bowl.
Sprinkle salt and mix well.
Leave the cucumber for 10 minutes to absorb the salt then rise with cold water.
Drain off the exceess liquid in colander.
Return the cucumber to the large bowl.
Combine sugar, vinegar and honey syrup together.
Sprinkle generous amount of chopped mint leaves.
Add to the cucumber slices and mix well.
Decant into a bottle and refrigerate overnight or at least four to five hours before serving.

Tips:

You can serve these pickled cucumbers as a side dish.
Goes well with burgers or even roasted beef sandwiches.

Diced Chicken with Dry Red Chillies

Diced Chicken with Dry Red Chillies

Ingredients:

2 pieces of chicken drumsticks (deboned)
5 pieces of dried red chillies
2 tablespoons of minced garlic
1 tablespoon of Superior Dark Soy Sauce
1 teaspoon of Chinese cooking wine (Hua Tiao Chiew)
4 pieces of star anise seeds (pak kok) crushed
1 tablespoon of black peppercorn
1 teaspoon coarse sugar
3 tablespoons of cooking oil
1 teaspoon of corn flour (blended with 2 tablespoon of water)

Method:

To prepare red chillies wash and remove stalks. Cut into one and half inch lengths and discard seeds.
Fry a little oil until aromatic and crispy.
Remove red chillies. Fry diced chicken in the same oil for 3 minutes then remove from pan and drain.
To the remaining oil in the pan, add crushed star anise seeds, minched garlic and fry for one minute.
Add coarse sugar, superior black dark soy sauce and blended cornflour.
Stir until mixture thickens.
Add in the diced chicken and stir over medium heat for a few minutes.
Serve hot.
Goes well with white rice.