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.