Thai cookies

Thai cookies

2 cups plain flour

1 large egg

¾ cup caster sugar

8tbsp vegetable oil

½ cup water

Thai fragrant candle (you can buy it from Thai supermarkets)

1)    Mix the plain flour with ¾ cup of caster sugar. Add the egg and vegetable oil. Mix them well.

2)    Add the water and knead the mixture until you can form dough.

3)    Shape the dough into small balls (2cm width). Cut the balls into 4 pieces.

4)    Place 3 pieces together to make a flower and use half of the forth piece to form a small ball and put it at centre of the flower. Do the same with the rest of dough.

5)    Place all the flower shaped cookies on a baking tray. Bake them for 20-25 minutes.

6)    Leave them to cool down and put them in a big container. Light the Thai fragrant candle for a few minutes, then snuff out and place it in the container. Close the lid and leave it overnight. 

Stir fried chicken with Thai pumpkin

Stir fried chicken with Thai pumpkin

2 garlic cloves, finely chopped

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

½ kg Thai pumpkin, deseed and chop into small pieces (Thai pumpkins are very sweet and soft. Big Thai supermarkets should stock them. Alternatively you can try Japanese supermarkets. You cannot use normal pumpkins as they are not sweet or edible.)

1 large egg

½ tbsp fish sauce, ½ tbsp soy sauce, ½ tbsp 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 stir until the garlic is golden.

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

3)    Add the chopped Thai pumpkins. Stir fry until they are cooked.

4)    Add the egg. Stir fry until it is mixed well with the pumpkin.

5)    Season it with ½ tbsp fish sauce, ½ tbsp soy sauce, ½ tbsp oyster sauce and hint of sugar. Stir fry again for a few minutes.

Matcha green tea and coconut cake

Matcha Green Tea and Coconut cake

400g Victoria sponge mix

2 medium eggs

150ml milk

250g unsalted butter

3tbsp strawberry or raspberry jam (for filling)

4tbsp desiccated sweeten coconut

1tsp Matcha green tea powder (You can buy it from a Japanese supermarket)

1kg icing

2 sandwich tins

Electric whisk

1)    Beat 50g of butter in a mixing bowl. Add the content of the Victoria sponge mix.

2)    Add the eggs, 150ml milk and 1tsp Matcha green tea powder. Whisk the mixture until it is smooth.

3)    Grease the sandwich tins with some butter. Divide the mixture equally into 2 sandwich tins.

4)    Bake in the oven for 30 minutes (Heat 170c for fan assisted oven).

5)    To make cream filling: Mix half cup of the icing with some butter and water. Mix well until it is spreadable.

6)    To make frosting: Mix the rest of the icing with some butter and water. Mix until it is spreadable.

After the cake is done, leave it to cool down completely before spreading the filling and frosting.

Spread the jam, cream filling and sprinkle some desiccated coconut on one of the cake and put the other cake on top. For the frosting, spread the mixed icing and sprinkle some desiccated coconut. Decorate the cake.

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.