Showing newest posts with label Thai Food. Show older posts
Showing newest posts with label Thai Food. Show older posts

7.4.11

Mung Beans Noodles - Tastefully Herbivoracious:)





Mung Bean Noodles:(Thai Style)

Ingredients:

Mung bean noodles 1 small bundle
Soy sauce
Ginger 2" grated
Garlic 3 clove minced
Red chili flakes - as per taste
Pepper powder - maybe
Thai red chili 2 sliced
Mixed vegetables of your choice
Honey 1/4 spoon
Grated toasted peanuts few to garnish
Peanut oil few spoons.

Method:

Cook noodles briefly in warm water, as per the directions(in the packet). Set aside.

In a wok, heat oil. Stir-fry ginger-garlic, chilies and vegetables, set aside.

In the same wok, stir-fry noodles briefly followed by soy sauce, honey and peanuts...add vegetables too. Toss them and serve on to the serving bowl immediately.

Serve steaming hot, enjoy:)

20.6.10

Ginger Fish - Thai Style




Ginger Fish:(Thai Style)

Ingredients:

Salmon 1 large fillet - cubed
Soy Sauce light & heavy
Dry red chili flakes 1 spoon
Garlic 1 minced
Ginger about 4" julienne
Honey 1 teaspoon
No salt - soy sauce has enough
Olive/ sesame or peanut oil few spoons.

Method:

Marinate the fish with light soy sauce, chili flakes and garlic. Set aside for complete 2-3 hours.

In a wide wok, heat oil and saute the fish till crisp. Set aside.

In the same wok, heat few more spoons of oil and add ginger...fry real good, further add soy sauce heavy and honey. Once they are sticky enough...add the fish. Let this coat well.

Garnish with green onion. Serve warm to go with your Thai sticky rice or jasmine rice. Yum:)

10.6.10

Thai Fried Rice - Jasmine Rice with Peanut Sauce!






Jasmine Rice n Peanut Sauce Fried rice:(Thai Style)

This is just a well known Basic Thai Fried Rice...with jasmine rice and peanuts. But it has a secret ingredient; Yes...Home Made Peanut Sauce! Have you ever tried them this way? It’s totally awesome:)

Hmmmm, it isn’t exactly real Thai peanut sauce, anyway...but it’s definitely inspired by one:) Peanut sauce is one of those things that is really easy to fix at home...quite successfully:) So, if something was stopping you from getting one' from the stores...no probs, forget it. It literally has five basic ingredients, and obviously you could get fancier with it:)

Soy Sauce
Brown Sugar
Peanut butter
Lemon juice
Coconut milk

I further added things of my own wish' Sesame oil, Garlic powder, Chili flakes etc...

...whisk everything together. That’s it, friends. Mix with your sticky jasmine rice, stir-fry over heat, and eat up:)However, I’m not sure...if this is a common way to substitute things'!!! Perhaps people familiar with authentic Asian/Thai cooking would definitely kill me:( But, its good, it’s tasty and so there you go...

14.3.08




Thai Yellow Chicken Curry:

Thai Style Yellow Chicken Curry.

Ingredients:

Chicken 100-200 grams(cubed, boneless and skinless )
Peanut paste 1 table spoon
Ginger 2" peeled and sliced
Garlic 2 sliced
Thai yellow curry paste 1 spoon
Turmeric powder 1/4 spoon
Green pepper 2 chopped
Red pepper 2 chopped
Coconut milk thick 2 cups
Peanut oil 1 table spoon
Cilantro leaves a bunch to garnish.

Method:

In a deep handi/wok, heat oil.

Add ginger and garlic and saute for 2 minutes.

Add chicken, salt, turemeric and yellow curry paste. Fry real good.

When the chicken turns opaque, add peanut paste and coconut milk.
Cover and cook over medium heat.

When the gravy thickens and chicken is tender enough.....add red and green peppers.

Garnish with cilantro leaves.

Serve warm with cooked jasmine rice.

21.2.08



Thai Style Burnt Chicken Chunks with Jasmine Rice:

Ingredients:

Chicken cubed skinlees/boneless 100-200 grams
Jasmine rice cooked 1 cup(with salt)

For Chicken Marination:

Red chili 1
Green chili 1
Garlic 2 cloves
Cilantro few
Turmeric powder 1/4 spoon
Brown sugar 1 spoon
Thai fish sauce 2 tables spoon
Lime juice 2 spoons
Salt
Pepper 1 spoon
Peanut oil few spoons.

Method:

Wet grind the marination ingredients to thick paste. Marinate chicken in it for about
2-4 hours.

Heat up the charcoal griller, grill chicken chunks for about 30 minutes.

Spoon in the left over marianation juice every 7-10 minutes.

Whent he chicken is done, mix with jasmine rice for extra flavourful treat or serve warm with plain jasmine rice. Enjoy.

12.9.07



Shrimp Laksa:(Thai Style)

Shrimps n Rice Noodles Soup. Thai Coconut Shrimps Soup.

Ingredients:

Shrimps with shell/without shells 10
Coconut milk thin 4 cups
Vegetable stock 1 cup
Rice Noodles 75 grams
Red/ Green pepper 1 seeded & thinly sliced
Ginger 2" matchsticks
Scallions 1-2 sliced
Jaggery/brown sugar 1 spoon
Green onions few.

Method:

In a heavy bottomed crock pot, add all the ingredients mentioned above (except shrimps & green onions).

Bring them to boil and start slow cooking. Maybe till the noodles are doen soft.

Now add shrimps too and continue cooking. Mayeb about 7 minutes.

When the shrimps are done, garnish with green onions and serve warm.

Thai Pineapple Fried Rice




Thai Pineapple Fried Rice:

Jasmine rice is very starchy n sticky to me! People who know me, knew this already...that I hate RICE! Yeah altogether! Totally!!

But sometimes I fix this kind of rice...when there are lots of veggies and fruits are thrown in...I indulge! Eating carbs for your breakfast actually fires up feel-good neuron-transmitters such as serotonin in your brain! This equips to handle stress better! So to avoid mental irritability during the day! Eat breakfast! If you hate carb' like me...fix something like this. Well...on the other hand a fulfilling carb diet for your dinner....gives a nice night's sleep! If you sleep better, your cravings go down, helps to maintain a healthy weight!!!

Well...after posting this article, it feels like after all...nothing wrong in eating sticky jasmine rice once in a while!!!

Ingredients:

Jasmine rice 1 cup
Pineapple 1 large
Light soy sauce 1 table spoon
Carrot 1 - diced
Beans 7-9 chopped roughly
Red Bell Peppers 1 sliced
Shrimps 10-15
Chicken cubed 1 small cup
Other Options:(tofu cubed, mushrooms sliced...)
Jalapenos 4 sliced
Ginger 2" peeled, chopped & minced
Garlic 4 cloves peeled, chopped & minced
Brown sugar 1 spoon
Chili flakes 2-4 spoons
Chili paste 1 spoons
Toamto paste 1 spoon
Peanut Oil 1 cup.

To Garnish:

Cashew nuts fried few
Golden raisins few
Dessicated coconut 1 spoon
Green onions 1 bunch fienly chopped.

Method:

Cut pineapple along with its crown, vertically. Carefully dice the pulp and remove away.

Now make a nice pineapple shell...ready to serve the fried rice in it.

Make strong pineapple juice about 1 cup. set this aside.

To the remaining pulp, dice 1 cup of pineapple for fried rice.set this aside.

Reserve the ramining pulp for salad or other thai dishes.

Well...Now cook jasmine rice with little salt, peanut oil andpine apple juice. Once the riceis done, spread them in a wide tray and make them stiff and well seperated rice.

Meanwhile, stir-fry chicken and set aside.

Stir-fry shrimps as well and set them aside too.

Now stir-fry all the veggies and set them aside.

In a wide, heavy bottomed skillet, heat oil. Add minced ginger and garlic. Let the aroma fills the room.

Now add jalapenos, salt, sugar, chili and tomato paste to it. Make a quick stir...when it comes to silky oily color. Bringin the rice...remove all the lumps from it, if any.

Let the oil coat really well. Now toss back all the stir-fried chicken, shrimps, veggies and diced pineapple to it.

Fill this fried rice in a pineapple shell.

Now garnish them with cashew nuts, raisins, coconut and green onions.

Serve warm!

2.3.07

Fried Fish With Tamarind Sauce:(Thai Style)

Fish Fry With Tamarind Sauce. Fried Fish With Hot & Spicy Tamarind Sauce. Meen Porichadhu-Puli Thanni. Meen Porichadhu. Fried Machi Aur Imili Ki Sauce. Fried Machili-Imili Sauce. Capalu Fry-with Imili Saaru.

Ingredients:

Whole Fresh Firm fish – 2
Oil for frying.

Tamarind Sauce:

Tamarind paste 1 spoon
Brown sugar/jaggery
Salt
Onion 1 finely chopped
Garlic 6 finely chopped
Green chilies 2 finely chopped
Red Chilies 2 finely chopped
Oil few spoons.

For Decoration:

Lettuce Leaf - 1
Lemon Wedges - 2

Method:

Frying Fish:

Wash and clean the fish. Remove its gut and scales. Well retain its fins for this recipe. If you find it hard….right go ahead and remove its fins too.

Heat oil in shallow wok. When the oil is hot enough….maintain the stove over low-medium heat. Now fry fish in it. When the fish is almost crispier to one side, turn carefully to other side and fry till crispier. Do not turn them often. As the fish will become flaky soon.

Now set this fish on your display plate.

Meanwhile when fish is getting done….prepare the sauce.

Tamarind Sauce:

Heat oil in a shallow pan. Add tamarind paste and ¼ cup of water to it. Boil it really well.

Add salt, brown sugar and continue boiling. Maybe till it turns to thick syrup like consistency.

Then remove this from stove. Add chopped chilies, onion and garlic to it.

Display:

In a display plate….place a lettuce leaf and place your fried fish on the top. Then run this sauce above it. Just run only few spoons. Serve the remaining sauce in a cup, along with it. Decorate the plate with lemon wedges.

27.2.07

Fried Pomfret with Fish Sauce:(Thai Style)

Pomfret Fry. Crisply Fried Pomfret – with Fish Sauce. Fried Pomfret – Thai Style. Vavva Meen Varuval. Wavva Meen Varuval. Chapalu Fry. Fried Machi. Machili Fry.

This is one of my favorite Recipe from Thai Kitchen. Generally I like ‘Thai Recipe’ much than any other Asian Cuisine. Maybe I could find some real hot and spicier food there. Actually its much similar to Indian recipe here. Where in Indian we mix all these ingredients straight with the fish and deep fry it. While in ‘Thai Recipe’ they fry only the fish….yeah ‘plain fish’ and prepare separately a sauce and run over their fried fish. Is it interesting! And so does the taste too! Give a try today….you may love it.

Ingredients:

Whole Fresh Firm Pomfret fish – 2
Oil for frying.

Fish Sauce:

Salt
Onion 1 small – thinly sliced into circles
Fresh Red Chilies – 2 finely chopped into rings
Fresh Green Chilies – 2 finely chopped into rings
Fish Sauce – 1 cup
Lime – cut into wedges.

Variation: Whenever I couldn’t find ‘fish sauce….I managed with ‘thin soy sauce’.

Method:

Frying Fish:

Wash and clean pomfret. Remove its gut and scales. Well retain its fins for this recipe. If you find it hard….right go ahead and remove its fins too.

Heat oil in shallow wok. When the oil is hot enough….maintain the stove over low-medium heat. Now fry fish in it. When the fish is almost crispier to one side, turn carefully to other side and fry till crispier. Do not turn them often. As the fish will become flaky soon.

Now set this fish on your display plate.

Meanwhile when fish is getting done….prepare the sauce.

Fish Sauce:

In fish sauce or soy sauce add all the above mentioned ingredients except lemon wedges.

Display:

In a display plate….place a lettuce leaf and place your fried fish on the top. Then run this sauce above it. Just run only few spoons. Serve the remaining sauce in a cup, along with it. Decorate the plate with lemon wedges.