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)