Wednesday 26 December 2012
Saturday 17 November 2012
Stir fried prawns with basil leaves and fresh red chillies
Stir fried prawns with basil leaves
and fresh red chillies
2
garlic cloves, finely chopped
King prawns
1
red onion, chopped
2-3
Thai red chillies, chopped
5-7 basil leaves
1/2tbsp
fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp 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
prawns and stir fry until they are cooked.
3)
Add the
chopped red onions and basil leaves. Stir fry for a few minutes.
4)
Season it
with 1/2tbsp fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp oyster sauce and hint of sugar.
Stir fry again for a few minutes.
Monday 27 August 2012
Saturday 28 July 2012
Thai style roast gammon
Roast gammon (Thai style)
[This recipe works with beef as well]
3tbsp fish sauce, 1tbsp
Thai seasoning sauce
1tbsp palm sugar (or
normal sugar but palm sugar makes the meat taste better)
2tsp roughly pounded coriander
seeds (or 1tbsp chopped fresh coriander)
2tbsp chopped fresh
garlic
750g smoked gammon
joint (or small/ medium beef roasting joint)
1)
Combine
all the ingredients in a mixing bowl. Marinate the gammon or beef joint with
the mixture. Leave it in a fridge overnight.
2)
Roast the
marinated gammon or beef in the oven. Adjust the heat to suit the size of the meat.
Brush the gammon or beef joint with the mixture every now and then. Roast it
until the gammon or beef is thoroughly cooked.
3)
Serve
with roast potatoes, parsnips and steamed vegetables.
Gravy
to be served with gammon or beef
1tsp
Thai red curry
200ml
coconut milk
1tbsp
fish sauce and hint of granulated sugar
1)
Heat the
coconut milk in a pot or saucepan. Stir until it is boiled.
2)
Add1tsp
red curry. Stir until the curry paste is dissolved.
3)
Season it
with 1tbsp fish sauce and hint of sugar.
Beancurd and Chinese leaves soup
Beancurd
and Chinese leaves soup
150g soft white beancurd, cut into
small cubes
3-4 Chinese leaves, finely chopped
1 vegetable stock cube
1 tbsp fish sauce, 1tbsp Thai seasoning
sauce, ½ tsp sugar
2 cups water
1)
In a pot,
bring the water to the boil. Add the vegetable stock cube. Stir.
2)
Add the
chopped Chinese leaves.
3)
Add the
beancurd and stir slightly until the Chinese leaves and beancurd are cooked.
4)
Season
the soup to suit your taste. Transfer to a serving bowl and serve.
Thursday 28 June 2012
Matcha green tea coconut blueberry muffins
Japanese matcha green tea coconut blueberry muffins
Blueberry muffin mix
110ml milk
1 medium egg
10g butter
1tsp Japanese matcha green tea powder
1tbsp desiccated sweeten coconut
6-8 muffin cases
1) Drain blueberries, rinse with cold water and set aside. If
you use dried ones, boil some water and leave them in it for a couple of
minutes.
2) Mix the muffin mix, milk, egg and butter in a mixing bowl.
Use a wooden spoon to stir the mixture until it turns lumpy.
3) Gently mix the blueberries into the batter.
4) Add 1tsp Japanese green tea powder. Mix it well.
5) Spoon the mixture equally among the muffin cases.
6) Bake in the middle of the oven (180°c for fan assisted) for
18-20 minutes. Leave them cool before remove from the muffin tray. Sprinkle some coconut on top to serve.
Asian style appetiser
Asian style appetiser
250g
Vietnamese sausages
3-4
Sweet Chinese sausages
5-6
Thai style fried tofu
(You
can buy all of these from a Thai supermarket)
Thai
chilli garlic, mango or sweet chilli sauce
1
cup vegetable oil for deep frying
1)
Heat the
oil in a wok until it is really hot.
2)
Deep fry
sausages and tofu until they are cooked. Drain on kitchen paper.
3) Serve them with Thai
chilli garlic, mango or sweet chilli sauce.
Wednesday 6 June 2012
Roast duck with Kaeng Kua curry sauce
Roast duck (Thai style) with Kaeng Kua
curry sauce
200ml coconut milk (I
prefer ‘Chaokoh’ brand)
2 duck fillets
Roast duck seasoning
mix (you can use any kind of marinade you like but I prefer ‘Lobo’ brand,
Thai style duck seasoning)
1tbsp ‘Kaeng Kua’
curry paste, more if you want it spicier (I prefer ‘Mae Sri’ brand)
1tbsp fish sauce and
hint of granulated sugar
1)
Marinate
the duck fillets with the roast duck seasoning mix. Leave them in a fridge
overnight.
2)
Roast the
duck in the oven. Adjust the heat to suit the size of the duck (normally it
takes around 30-40 minutes, 180°c fan). Brush the duck fillets with the mixture
every now and then. Roast it until the duck is thoroughly cooked.
3)
To make
the curry sauce, pour the coconut milk into a pot and heat it until it is
boiled. Keep stirring for a couple of minutes.
4)
Add 1tbsp
Kaeng Kua 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. Season the curry
sauce with 1tbsp fish sauce and hint of sugar. Adjust the seasoning to suit
your taste.
Monday 4 June 2012
Coconut meringues
Coconut meringues
6 large sized eggs
330g caster sugar (or more if you prefer it really sweet)
1 cup coconut milk
2tbsp desiccated sweeten coconut
Some fresh strawberries
1) In a mixing bowl separate the whites from the yolks of 6 large-size
eggs.
2) Using an electric hand mixer, beat the egg whites until they form
stiff peaks.
3) Slowly add 330g caster sugar, 1tbsp at a time, and continue whisking
until it is well mixed. Line two baking sheets on a baking tray.
4) Using a large wooden spoon, drop dollops of the mixture onto the
prepared baking sheets.
5) Preheat the oven to 120°c, fan 100°c, gas 1/2. Bake for 2 hours, turn
the oven off and leave it in the oven for a further hour.
6) To make the coconut sauce, use a small sauce pan and add 1 cup of
coconut milk. Heat it but do not leave it until it’s boiled. Add some caster
sugar. Adjust the sweetness to suit your taste. You can also add Thai jasmine or pandan favour to this coconut mixture if you prefer something really unique.
7) Sprinkle some desiccated sweeten coconut over the
meringues. Add some strawberries on top and pour the coconut milk over them to
serve.
Thursday 31 May 2012
Grilled Teriyaki salmon in Chu Chee curry sauce
Grilled Teriyaki salmon in Chu Chee
curry sauce
(This type of curry is different from
normal Thai curries as it is dry and uses less coconut milk)
250ml
coconut milk (I prefer ‘Chaokoh’ brand)
2tbsp
Thai Chu Chee curry paste (more if you prefer it spicier or less if you want it
less spicy) (I prefer ‘Mae Sri’ brand)
2
salmon fillets
2tbsp
Japanese Teriyaki sauce
5-6
kaffir lime leaves, shredded
3-4
small Thai red shallots, chopped and deep fried
½
tbsp fish sauce, hint of granulated sugar
¼
cup vegetable oil
1)
Marinate
the salmon fillets overnight in Teriyaki sauce.
2)
Grill the
fish.
3)
Heat the
oil in a wok or pan. Add the chopped Thai shallots when the oil is hot. Deep
fry the shallot until it is golden. Leave it in a bowl.
4)
In a
small sauce pan, add the Chu Chee curry paste. Stir and add the coconut milk.
Stir until the coconut milk is mixed well with the curry paste. Season it with ½
tbsp fish sauce and hint of granulated sugar. Adjust the seasoning to suit your
taste.
5) When the
salmon fillets are done, put them on a serving dish. Add the deep-fried Thai
shallots and shredded kaffir lime leaves. Pour the curry sauce over the fish.
Tuesday 15 May 2012
White chocolate and matcha green tea cupcakes (with matcha green tea icing)
White chocolate and matcha green tea
cupcakes (with matcha green tea icing)
300g
Cupcake mix
1
medium egg
60ml
milk
80g
unsalted butter
2tsp
Matcha green tea powder (You can buy it from a Japanese supermarket)
250g
icing
Some
white chocolate
a
muffin or baking tray
Small
flowers or white chocolate pieces for decoration
Electric
whisk and wooden spoon
2
mixing bowls
1) Empty the
content of the cupcake mix into a mixing bowl, add 1 medium egg and 60ml milk.
2)
Use an
electric whisk, whisk on medium speed until the mixture is creamy.
3)
Divide
the mixture evenly between the cupcake cases and bake in the oven for 18
minutes or until well risen.
4)
Cool the
cupcakes.
5)
For the
icing – use a wooden spoon, mix together the icing and butter. Beat well until
light and fluffy.
6)
Melt the
white chocolate in very hot water. Add the melted white chocolate into the
mixed icing. Add 2 tsp matcha green tea powder into the mixed icing. Mix well
until the buttercream green tea icing fluffy.
7)
Once the
cupcakes are completely cool, cover the tops with buttercream green tea white
chocolate icing and decorate them with some white chocolate or flowers.
Tuesday 10 April 2012
White chocolate and matcha green tea cupcakes
White chocolate and matcha green tea cupcakes
300g Cupcake mix
1 medium egg
60ml milk
80g unsalted butter
1tsp Matcha green tea powder (You can buy it from a Japanese supermarket)
250g icing
Some white chocolate
a muffin or baking tray
Electric whisk and wooden spoon
2 mixing bowls
1) Empty the content of the cupcake mix into a mixing bowl, add 1 medium egg and 60ml milk.
2) Use an electric whisk, whisk on medium speed until the mixture is creamy.
3) Divide the mixture evenly between the cupcake cases and bake in the oven for 18 minutes or until well risen.
4) Cool the cupcakes.
5) For the icing – use a wooden spoon, mix together the icing and butter. Beat well until light and fluffy.
6) Melt the white chocolate in very hot water. Add the melted white chocolate into the mixed icing.
7) Once the cupcakes are completely cool, cover the tops with buttercream white chocolate icing and decorate with some flowers and sprinkle some matcha green tea power on top.
Sunday 25 March 2012
Steamed pumpkin cake
Steamed pumpkin cake
3 cups pumpkin, grated (You need Thai or Japanese pumpkin for this dessert. British pumpkin is not sweet or soft enough. You have to buy the whole pumpkin. Cut it into pieces, peel the skin off and grate it.)
1 ½ cup coconut milk
¼ cup tapioca flour
½ cup rice flour
½ cup sugar (more if you like it really sweet)
1) Grate the pumpkin.
2) Mix ¼ cup tapioca flour, ½ cup rice flour and ½ cup sugar together. Gradually add 1 ½ cup coconut milk and stir until sugar is dissolved.
3) Add grated pumpkin and stir until all the ingredients are mixed well.
4) Pour the mixture into a baking pan. Steam in a steamer for 40 minutes (or until it is done). Wait until it is cool down before you cut into pieces.
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