Roast turkey with Thai twist

Roast turkey with Thai twist

[This recipe works with chicken as well]

400ml coconut milk (I prefer ‘Chaokoh’ brand)

2 stalks lemon grass, finely chopped

1tbsp chopped fresh coriander

2tbsp chopped fresh garlic

3 tbsp light soy sauce, 1tbsp fish sauce, hint of granulated sugar

(optional -1 tbsp chopped ginger)

1.3kg whole turkey (if you use a bigger chicken or turkey, you have to increase the ingredients accordingly)

1)    Combine all the ingredients in a mixing bowl. Marinate the whole turkey with the mixture. Leave it in a fridge overnight.

2)    Roast the turkey in the oven. Adjust the heat to suit the size of the turkey. Brush the turkey with the mixture every now and then. Roast it until the turkey is thoroughly cooked.

3)    Serve with potatoes, parsnips and steamed vegetables.

Stir fried beef in oyster sauce (with Chinese mushrooms)

Stir fried beef in oyster sauce (with Chinese mushrooms)

450g beef steak, thinly sliced

200g Chinese mushrooms (if you use dried ones, soak in water until they are soft and chopped them into small slices)

2-3 spring onions, cut into 1in length

1tbsp chopped fresh ginger (optional)

1 red onion, chopped

2 garlic cloves, finely chopped

1tbsp fish sauce, 1tbsp soy sauce, hint of granulated sugar

2tbsp Thai oyster sauce

2tbsp sunflower or vegetable oil for frying

1)    Heat the oil in a wok. Add the chopped garlic and stir until it is golden.

2)    Add the sliced beef. Stir fry until it is cooked.

3)    Add the chopped onions, spring onions and Chinese mushrooms. Stir for a few minutes.

4)    Season it with 2tbsp oyster sauce, 1tbsp fish sauce, 1tbsp soy sauce and hint of sugar.

Two layered cake (Thai style)

Two layered cake

½ cup rice flour

1¾ cup tapioca flour

2¾ cup coconut milk

1¾ cup granulated sugar

¾ cup water

1tsp pandan favour

1 baking container

1)    Put the sugar and water in a pot. Stir constantly and boil until the sugar is dissolved. Heat it on a hob until it turns to thick syrup. Leave it aside.

2)    Mix the rice flour and tapioca flour together. Add the coconut milk and sugar syrup. Stir until everything is mixed well.

3)    Divide the mixture into 2 equal portions in 2 separate bowls. Add the pandan favour to one portion and stir well. Put the container on a steamer and heat until it is hot. Pour some white mixture (the one without pandan juice) into the heated container. Close the lid and steam for 5 minutes. Open the lid, pour some mixture with pandan juice to evenly cover the first layer, close the lid and steam for 5 minutes. Continue until you use all the mixture. The total steaming time should be about 20 minutes.

4)    When it is done, remove it from the steamer and let it cool down. Cut into small pieces to serve.

Thai style spare ribs

Thai style spare ribs

500g pork ribs

2tsp coarse black pepper

2tbsp teriyaki sauce

2tbsp oyster sauce

3tbsp fish sauce

2tbsp soy sauce

1tbsp chopped garlic

1)    Mix all the ingredients together in a bowl. Marinate the ribs in the mixture overnight.

2)    Grill the marinated ribs for 30 minutes. Turn them over until they are cooked thoroughly. 

Thai style barbecue chicken wings

Thai style barbecue chicken wings

1 pack of chicken wings (approx. 900g)

2 stalks lemon grass, finely chopped

5-6 garlic cloves, finely chopped

2in piece fresh ginger, finely chopped

3 Thai shallots (optional), finely sliced

1tbsp palm sugar

200ml coconut milk

2tbsp fish sauce

2tbsp soy sauce

1)    Mix all the ingredients in a mixing bowl and marinade the chicken wings with it. Leave it over night.

2)    Grill the chicken until the chicken is cooked. Turn them and brush the both sides with the marinade. Grill until both sides are cooked.

3)    Serve with Thai sweet chilli sauce and sticky rice.

Even Archie the dog loves my cooking!

Thai style deep fried chicken wings

Thai style deep fried chicken wings

1 pack of chicken wings (approx. 900g)

1 pack ‘Lobo’ seasoning mix for chicken

1tbsp fish sauce

1tbsp soy sauce

100g plain flour for dusting

2cups sunflower or vegetable oil for frying

1)    Mix the seasoning mix with water. Add the fish sauce and soy sauce. Marinade the chicken wings in the mixture over night.

2)    Heat the oil in a wok and wait until it is hot. Dust the chicken wing with the pain flour and drop it in the heated oil. Do the same with the rest of the chicken wings.

3)    Serve it with sticky rice and Thai sweet chilli sauce or Sriracha chilli sauce.

Steamed banana cake

Steamed banana cake

2 cups ripe bananas, finely mashed (Thai pumpkin and taro can also be used)

400ml coconut milk

2tbsp desiccated sweeten coconut

½ cup rice flour

1 cup tapioca flour

1 cup granulated sugar

1 baking container

1)    Mix all the flour and gradually add the coconut milk. Mix them well.

2)    Add the sugar and chopped bananas to the mixture. Whisk until they are all mixed well. Use an electronic whisk if you prefer.

3)    Pour the mixture into a baking container. Sprinkle some desiccated coconut on top. Steam for 30 minutes. Leave it cool before cut into small pieces to serve.

Fish cakes

Fish cakes

2 fish fillets (trout or salmon)

1tbsp Thai red curry paste (less if you prefer it less spicy)

4tbsp corn flour

2tbsp fish sauce

50g fine green beans, finely chopped

4-5 kaffir lime leaves, finely chopped

1cup sunflower or vegetable oil for deep frying

1)    Cut the fish fillets into small pieces. Transfer them to a mixing bowl.

2)    Add 1tbsp Thai red curry paste and 4tbsp corn flour. Use your hand to mix them thoroughly with the fish. You can use a food processor if you want. Make smooth paste.

3)     Add 2tbsp fish sauce, chopped green beans and kaffir lime leaves. Mix them well. Shape the fish mixture into small flat cakes. Leave them overnight in a fridge.

4)    Heat the oil in a wok and wait until it is really hot. Deep fry the fish cakes until they are golden on both sides. Drain the oil and put them on a serving plate.

5)    Serve them with cucumber relish.

Pork toasts

Pork toasts

2-3 slices of white or brown bread, cut off crusts and cut each slice into 4 pieces

4 garlic cloves, finely chopped

1tbsp chopped coriander

250g mince pork

1 egg

2tbsp fish sauce

1cup sunflower or vegetable oil for deep frying

1)    Mix the mince pork, chopped garlic, coriander, 2tbsp fish sauce and egg together in a mixing bowl.

2)    Put 1 teaspoon of the mixture on each piece of bread.

3)    Heat the oil in a wok and wait until it is hot. Deep fry the prepared pork bread in the wok until both sides are golden.

4)    Serve with cucumber relish.

Cucumber relish

4tbsp Thai rice vinegar

8tbsp water

    [please note that the ratio between Thai rice vinegar and water should be 1:2 so you can make more of this relish if you wish]

2tbsp granulated sugar

¼ of the whole fresh cucumber, sliced

2 Thai shallots, finely sliced (you can replace it with a normal red onion but the taste is different)

2 fresh garlic cloves, finely chopped

2 Thai red chillies, finely chopped

1tsp peanuts (optional)

Coriander for garnish

1)    Put 4tbsp rice vinegar, 8tbsp water and 2tbsp granulated sugar in a saucepan or a small pot. Heat it on a hob.

2)    Stir until the sugar is dissolved, then remove it from the heat and leave it to cool down.

3)    Combine the rest of the ingredients together in a small bowl and pour over the vinegar mixture. Make sure that it is cool as cucumber should be fresh when served. Sprinkle some peanuts if prefer.

4)    Garnish it with some coriander (optional).

Stir fried chicken (and prawns) with garlic, served with Thai jasmine rice and Thai style omelette

Stir fried chicken (and prawns) with garlic with Thai jasmine rice and Thai style omelette

[This dish takes only 15-20 minutes to prepare. A good lunch recipe.]

2 garlic cloves, finely chopped

2 chicken fillets, cut into small dices (alternatively you can use king prawns or you can use both)

½ red onion, chopped

2-3 Thai red chillies, chopped (optional)

1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

2 eggs and ¼ red chopped onion (for omelette)

1)    Heat the oil in a wok and wait until it is hot. Add the chopped garlic (optional - and chopped red chillies) and stir until the garlic is golden brown.

2)    Add the chicken dices (and prawns) and stir fry until they are cooked.

3)    Add the chopped red onions. Stir fry for a few minutes.

4)    Season it with 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce and hint of sugar. Stir fry again for a few minutes. Put it on a serving plate.

5)    Thai style omelette – beat the eggs in a bowl and add some Thai fish sauce. Add the chopped red onion and pour the egg into a really hot frying pan.

Serve the stir fry with some Thai jasmine rice and Thai style omelette.

Chicken yellow curry

Chicken yellow curry

3-4 chicken drumsticks (I prefer corn fed ones)

400ml coconut milk (I prefer ‘Chaokoh’ brand)

1tbsp Thai yellow curry (I prefer ‘Mae Ploy’ brand), more if you prefer it spicier or less it you want it less spicy

1-2 potatoes, chopped

2tbsp fish sauce and hint of granulated sugar

1 onion, chopped

1)    Pour the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

2)    Add 1tbsp yellow curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved.

3)    Add the chicken drumsticks and boil until they are cooked.

4)    Add the chopped potatoes and onions. Boil until the potatoes go soft.

5)    Season the curry with 2tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste.

     [Note: you can also make ‘Massaman’ curry by using this recipe, just change the curry paste and add some peanuts]

My hubby's dinner :)

Thai style meatballs with cucumber relish, chicken tempura with sweet chilli sauce and Thai style roast duck curry (served with chorizo egg fried rice)

Grilled langoustines with deep-fried garlic

Grilled langoustines with deep-fried garlic

250g langoustines (optional- I marinade them in teriyaki sauce for at least 20 minutes before I make this dish)

4 garlic cloves, chopped

¼ lime

Thai seafood sauce (you can buy it from any Thai supermarkets)

½ cup sunflower or vegetable oil for deep frying

1)     Heat the oil in a wok until it is really hot. Deep fry the chopped garlic until it is golden brown.

2)    Sprinkle some of the deep-fried garlic on the langoustines and grill them until they are cooked.

3)    Serve the grilled langoustines with Thai seafood sauce. Sprinkle them with the rest of deep-fried garlic and squeeze the lime juice over them before you eat them.

Crispy noodles ('Mee Krop')

Crispy noodles (‘Mee Krop’)

1 packet (300g) Singapore noodles or rice noodles

Sauce

4 garlic cloves, finely chopped

4 Thai shallots, chopped

3 tbsp Thai fish sauce

2 tbsp palm sugar

2 tbsp tomato ketchup

2 tbsp fresh lime juice

1 carrot, chopped into small pieces

2 cups vegetable oil for deep frying

1)    Fill the wok with the oil and heat until it is really hot. Put the noodles in the wok and deep-fry until the noodles are crispy. Drain the oil out and set the noodles aside on a serving plate.

2)    Use a small pot. Add the chopped garlic, shallots, fish sauce, palm sugar, ketchup and lime juice. Put the pot on the heat and stir until the mixture is caramelised.

3)    Pour the sauce on the crispy noodles and serve with some carrots.

Stuffed Thai style omelette

Stuffed Thai style omelette

For the stuffing

2 garlic cloves, finely chopped

1 small onion, finely chopped

1 carrot, chopped

2-3 baby corns, chopped

1 tomato, chopped

200g mince pork

1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of granulated sugar

1tbsp ketchup

For the omelette

3 eggs

1/2 tsp fish sauce

2tbsp sunflower or vegetable oil for frying

1)    To make the stuffing- heat the oil in a wok and wait until it is hot. Add the chopped garlic and stir until it is golden.

2)    Add the mince pork. Stir fry it until it is cooked.

3)    Add the chopped onions, tomatoes, carrots, and baby corns. Stir fry until they are cooked.

4)    Season it with 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of sugar and 1tbsp ketchup. Stir fry for a couple of minutes.

5)    Transfer the stuffing to a bowl. Leave it aside.

6)    To make the omelette, break the eggs into a bowl. Whisk it by using a fork and add some fish sauce. Whisk it again.

7)    Heat the oil in another frying pan and wait until it is hot. Pour the egg mixture into the pan and move the pan in a circle to spread the egg into a thin sheet.

8)    When it is done. Put the stuffing in the centre of the omelette. Fold the top and bottom, then the left and right corners of the omelette. Transfer it to a plate.

You can garnish it with some fresh coriander. 

Thai style stir fried instant noodles

Thai style stir fried instant noodles

* This dish takes only 15 minutes. An alternative way of eating instant noodles. It is a good lunch recipe. 

2 packs Thai instant noodles, I prefer ‘Mama’ Tom Yum favour (you can use any kinds of instant noodles. The secret is you have to use the seasoning powder mix that comes with the noodles when you make this dish)

2 garlic cloves, finely chopped

Some vegetables e.g. Chinese leaves and carrot, finely chopped

8-10 king prawns (you can use any kinds of meat)

1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)    Boil the instant noodles and drain the water out. The quickest way is boiling water in a kettle, pour boiled water on instant noodles in a bowl, wait for 5 minutes and drain the water out.

2)    Heat the oil in a wok and wait until it is hot. Add the chopped garlic and stir until it is golden.

3)    Add the king prawns and stir fry until they are cooked.

4)    Season it with 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce and  hint of sugar.

5)    Add the vegetables and stir fry until they are cooked.

6)    Add the cooked instant noodles and stir fry for a few minutes.

7)    Add the seasoning powder that comes with the instant noodles. Stir until it is mixed well with the noodles.