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. 

Stir fried chicken with basil leaves and red chillies, serve it with Thai jasmine rice and Thai style fried egg

Stir fried chicken with basil leaves and fresh red chillies

* This dish is perfect for lunch. It takes only 15-20 minutes to prepare. A good alternative to a sandwich. 

2 garlic cloves, finely chopped

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

1 red onion, chopped

2-3 Thai red chillies, chopped

10 basil leaves

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

2tbsp sunflower or vegetable oil for frying

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

2)   Add the chicken (or prawns) and stir fry until it is cooked.

3)   Add the chopped red onions and basil leaves. 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.

Serve it with some Thai jasmine rice and Thai style fried egg (you have to break the egg into really hot oil and wait until the edge is crispy).

Stir fried rice noodles with Thai curry

Stir fried rice noodles with Thai curry

2 garlic cloves, finely chopped

2 chicken fillets, cut into small dices (or prawns)

1tbsp Thai red curry paste (if you want it spicier, add more curry paste or less if you prefer it less spicy)

250g fresh rice noodles

Some vegetables of your choice e.g. baby corns, carrots, Chinese leaves, spring onions, beansprouts, etc.

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

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 Thai red curry paste and stir for a minute.

3)    Add the chicken (or prawns). Stir fry until it is cooked.

4)    Add the vegetables. Stir fry again until they are cooked.

5)    Add the rice noodles. Stir fry until all the ingredients are mixed well.

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

Chicken, prawn and vegetable tempura

Vegetable and prawn (or chicken) tempura

* This dish is really good to get your children to eat vegetables. It also works as well if you want to spice up the way you eat vegetables!

7-10 king prawns

1 chicken fillet, cut into small pieces

Carrots, baby corns, mushrooms, sweet potatoes and Thai pumpkin (you can use any vegetables you like)

1cup Tempura mixture (you can buy it from any Thai or Japanese supermarkets)

2 eggs

1tsp sesame seeds (optional)

2cups sunflower or vegetable oil for deep frying

Thai sweet chilli sauce or Japanese tempura sauce to serve

Japanese teriyaki sauce or Thai soy sauce to marinate the prawns, chicken and vegetables

[Marinate the prawns, chicken and vegetables in Japanese teriyaki or Thai soy sauce overnight before you do this dish. This is my secret.]

1)    Beat the eggs in a bowl.

2)    Add some sesame seeds (optional).

3)    Dip vegetables, chicken or prawns in the egg and dust them in the tempura mix.

4)    Heat the oil in a wok and wait until it is really hot. Deep fry the battered vegetables, chicken and prawns. Deep fry them until they are golden and crispy.

5)    Serve with Thai sweet chilli sauce or Japanese tempura sauce.

Stir fried (Thai) squids with garlic and chillies

Stir fried (Thai) squids with garlic and fresh chillies

2 garlic cloves, finely chopped

12-15 (Thai) squids (alternatively you can use seafood, prawns or chicken)

2-3 Thai red chillies, finely chopped

1 red onion, chopped

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

10 fresh basil leaves (optional)

2tbsp sunflower or vegetable oil for frying

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

2)    Add the squids and stir fry until they are cooked.

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

4)    Add the basil leaves (optional). Stir again for a minute.

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

Prawn (or chicken) green curry

Prawn (or chicken) green curry

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

2 chicken fillets, cut into small dices (alternatively you can use king prawns for this dish)

4 Thai green aubergines, chopped (each one into 4 small pieces)

1tbsp green curry paste (‘Kaeng Keow Wan’, more if you want it spicier or less if you prefer it less spicy) (I prefer ‘Mae Ploy’ brand)

6-8 sweet basil leaves

2tbsp fish sauce and hint of granulated sugar

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

2)    Add 1tbsp green 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 diced chicken and stir until the chicken is cooked.

4)    Pour the rest of the coconut milk into the pot and add the chopped aubergines and basil leaves. Stir until the aubergines are cooked (they will turn soft when cooked but do not leave them until they are too soft). 

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