Showing posts with label Thailand. Show all posts
Showing posts with label Thailand. Show all posts

March 16, 2018


For the green curry paste:
Hot green peppers  - 4-5
Onion - 1 (finely chopped)
Garlic pods -2 (cut into tiny pieces)
Lemon grass - 2 stalks
Thai ginger - 1" piece
Green limes - 2
Thai basil leaves- 6-8
Roasted coriander - 1/2 tbsp
Roasted cumin - 1 tsp
White pepper powder - 1 tsp
Olive oil - 2 tbsp
Salt to taste

For the curry:
Coconut milk - 1 can
Thai green curry paste - 3-4 tbsp
Pumpkin - 1  1/2 cups (cut into thick strips)
Carrot  -1 (cut in thick strips)
Zucchini - 1 (cut in thick strips)
green beans - 10-12 (cut into one inch pieces)
Salt to taste


To make the paste:

  • Remove the tough outer stalks of lemon grass. Chop the soft inner stalk.
  • grate the lemon peel. grind all the ingredients to make a smooth paste.
  • Add water or oil if necessary.
To make the curry:
  • Add 3-4 tbsp of curry paste to the coconut milk and mix well. Add all the vegetables and simmer, uncovered until tender but not overcooked.
  • Add salt to taste and leave the vegetables crunchy to taste.
  • Serve with plain rice or rice noodles.

February 26, 2018


Chicken breast - 250 gms
Langoustines - 200 gms
large Grape fruit - 1 segmented
Dried Shrimp - 1 tbsp (fried) (optional)
Lime juice- 2 tbsp
Fish sauce - 1 tbsp
Sugar - 1 tbsp
Fresh or dried coconut - 1 tbsp
Coconut milk- 1/2 cup


  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a full of salted water for 3-4 minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside. 
  • Next, mix the lime juice, fish sauce and sugar thorughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix gain.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • For a touch of colour, decorate with chopped mint or parsley leaves and red chillies.
  • The dish may also be served in a hollowed out grapefruit.

December 29, 2017


Onions  -2
Garlic paste - 2 tbsp
Capsicum -1
Celery stalks - 4-5
Lemongrass - 1 stalk
Green chillies - 7-8
Ginger - 1 big piece
Basil leaves - 10-15
Vinegar - 2 tbsp
Oil - 2 tbsp
A pinch of green colour

To roast:
Star anise - 1
Cloves -2
Coriander seeds - 3 tbsp
Peppercorns - 10


  • Dry roast the ingredients of roasting and put them in a mixer. 
  • Heat oil, saute the onion,garlic and ginger. Then add the capsicum and celery.
  • Then add all other ingredients.
  • Mix with the dry ingredients and grind to a paste.

December 04, 2017


Minced pork - 500 gms
Small shallots - 6
Dried chilli- 100 gms
Tomatoes - 4 (chopped)
Sugar - 8 tsp
Fish sauce - 8 tsp
Oil - 2 tbsp
Coriander roots - 15
Coriander leaves

For the cucumber sauce:
Cucumber - 200 gms
Shallots - 2 Small chilli - 1
Coriander leaves - 1 tbsp
Water - 350 ml
White vinegar - 4 ttbsp
Sugar - 4 tbsp


For the cucumber salad:

  • Peel the cucumber and cut lengthways into fine strips.
  • Chop the shallots and the chilli, and mix all the ingredients thoroughly in a salad bowl.
  • Leave to rest for 20 minutes.
For the pork with chilli sauce:
  • Soak the chilli in water for twenty minutes and drain.
  • Next, chop with the shallots and coriander stalks using a food blender. Beat well.
  • if the mixture is too dry, add a little water until it becomes like a paste or thick sauce.
  • Heat the oil in a wok over a very high flame, add the prepared chilli paste, and stir fry for less than a minute.
  • Now add the pork and chopped tomatoes.
  • Stir fry for one more minute.
  • Finally, add the sugar and the fish sauce and continue frying for a further four to five minutes, until the meat is cooked.
  • Serve in individual dishes, decorate with coriander leaves and accompany with the cucumber salad.

November 12, 2017


Large chicken breasts - 2
Dried wood fungus - 1/2 cup
fresh ginger - 4 tbsp (finely shredded)
Bamboo shoot - 1 can (shredded)
Onion - 1 (thinly sliced)
Lard or peanut oil - 2 tbsp
Garlic - 2 tsp (finely chopped)
Light soy sauce - 1 tbsp
Fish sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 2 tsp
Spring onions - 5 (finely chopped)
Fresh coriander leaves - 4 tbsp (chopped)


  • Remove skin and bones from chicken breasts and cut the meat into dice.
  • Soak wood fungus in hot water for 15 minutes, wash well to remove any grit and cut into bite-size pieces.
  • To shred ginger, thinly peel off outer skin, cut into very thin slices, then cut slices into long thread like strips.
  • Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent.
  • Heat wok, add lard or oil and on medium low heat fry the onion until soft.
  • Add garlic and stir until garlic starts to turn golden.
  • Add the chicken meat, ginger and bamboo shoot and stir fry for 2 minutes, on medium high heat.
  • Now, add the sauces, vinegar and sugar, and when liquid boils reduce heat, cover and simmer 3 minutes.
  • Stir in wood fungus, spring onions and coriander leaves and serve with hot white rice.

October 31, 2017


Pumpkin - 750 gms (peeled and roughly chopped)
Sunflower oil - 2 tsp
Onion - 1 (sliced)
Ginger - 1/2 tbsp
lemongrass - 1/2 (bashed a little)
Thai red curry paste - 2 tbsp
Coconut milk - 200 ml
Vegetable stock - 450 ml
Lime juice and sugar for seasoning
salt and pepper to taste
Red chilli - 1 (sliced)


  • Heat oven to 200 C. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
  • Meanwhile, put he remaining oil in a pan with the onion, ginger and lemongrass. 
  •  gently cook for 8-10 minutes until softened.
  • Stir in the curry paste for one minute, followed by the roasted pumpkin, all but 2 tbsp of the coconut milk and the stock.
  • Bring to a simmer, cook for 5 minutes, then fish out the lemon grass,
  • Cool for a few minutes, then whizz until smooth with a hand blender.
  • Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if required.
  • Serve drizzled with the remaining coconut milk and scattered with chilli.

September 12, 2017


Scallops  - 400 gms (shells removed)
Coriander - 4 stalks and roots
Garlic cloves- 4
Ground white pepper  -1 tsp
Oyster sauce - 2-3 tsp
Scallop shells -4
(or heat-resistant individual serving dishes)
Lemon slices - 4
Butter - 1 tbsp
Chilli sauce
Fresh coriander leaves

  • Peel and chop the garlic, and chop the coriander stems and stalks. 
  • melt the butter in a saucepan.
  • Saute the coriander and garlic for approximately one minute.
  • Add the pepper and oyster sauce, as well as 2 tbsp of water.
  • Saute the mixture over a low heat for two more minutes.
  • Next place the scallops into the shells or serving dishes and drizzle with prepared sauce.
  • Place into a very hot oven and bake for 2-3 minutes, until lightly brown.

  • Serve with a little salad, sprinkle with coriander and a slice of lime for decoration.
  • The chilli sauce is served separately, in individual bowls.

September 09, 2017


Water chestnuts  - 400 gms
Tapioca flour - 100 gms
Sugar - 120 gms
Water - 600 ml
Coconut milk -200 ml
Red food colouring
Crushed ice


  • Chop the water chestnuts and sprinkle with a few drops of red food colouring; mix thoroughly until the chestnuts are deep red.
  • Place the flour into a plastic bag with the chestnuts and shake vigorously until the chestnuts are coated in the flour.
  • Place the chestnuts into a sieve and shake off the excess flour.
  • Bring the water to the boil in a pan, add the chestnuts and cook over a low heat for about three minutes.
  • Drain and plunge into cold water.
  • Drain again and place onto a dry cloth.
  • Place the sugar and a little water in a saucepan and reduce over a low heat until a syrup has formed.
  • Leave to cool and then add the coconut milk.
  • To serve,place a few water chestnuts into dessert bowls and drizzle with a little syrup.
  • Finally, the plate can be garnished with coconut slices.

July 11, 2017


Sweet potatoes - 750 gms (grated)
Thai curry paste - 1-2 tsp
Onion - 1 (chopped)
Vegetable oil - 1 tbsp
Vegetable stock - 1 litre
Creamed coconut - 1/2 sachet
Handful of coriander leaves (roughly chopped)


  • Heat the oil in a large pan, then cook the onion for 4-5 mins, until soft. Stir in the curry paste and cook for one minute more until fragrant.
  • Add the sweet potato and stock, then bring to the boil and simmer for 5 minutes, until the potatoes are tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth.
  • Sprinkle with the coriander.

March 23, 2017


BAY LEAVES (BAI GRAWAN): Fresh leaves are used in the preparation of curries.
Image result for bay leaves

BASIL: There are three varieties:

1. SWEET BASIL (HORAPA): It is somewhat like the one used in Italian cooking. It is cooked as a vegetable and added to salads.

Image result for sweet basil

2. HOLY BASIL (GAPROW): The hot, peppery taste is brought out while cooking. Used in chicken, beef and fish dishes and in stir fried vegetables. Not eaten raw.

Image result for holy basil

3. LEMON-SCENTED BASIL (MANGLUG): Cooked as a vegetable and also added as a flavouring.

Image result for lemon scented basil

CARDAMOM (LOO GRAWAN): Added to sweets as a flavouring.
Image result for cardamom

CHILLIES (PRIK): There are 8-10 varieties of different sizes and colours. The small red ones are very pungent and the light green ones are milder. The large , light green ones are cooked as a vegetables.

Image result for chillies CINNAMON (OB CHUEY): Used in meat dishes, curries and desserts.

Image result for cinnamon CLOVES (GAAN PLOO): Only used in making Musaman, the basic curry paste. Fresh leaves are used with betel nuts.
Image result for cloves

CORIANDER LEAVES (PHAK CHEE): The roots and leaves are ground together to prepare green curry paste. The leaves are used for garnishing.
Image result for coriander leaves

CUMIN SEEDS (YEERAA): Ground to make curry paste.
Image result for cumin seeds

FISH SAUCE (NAM PLA): Made from fermented dish, it is used instead of salt in many dishes.
Image result for fish sauce

GARLIC (GRATIEM): Almost all the dishes contain garlic in one form or the other, whole crushed or as oil.
Image result for garlic

GINGER (KHING): Tender, fresh ginger is used in chicken and beef curries, drinks and tom yum the famous Thai soup.

Image result for ginger
GINGER SIAMESE (GALANGAL): Larger than normal ginger, it is widely used along with lemon grass for a distinctive flavour.
Image result for galangal

LEMON GRASS (TAKRAL): The lower part of the stalk is used as a flavouring agent in curries and tom yum.
Image result for lemon grass
LIME PITTED (KAFFIR): The peel and juice of this dark green, knobby lime is added to many dishes.

LIME LEAVES (MAKRUD): Boiled along with lemon grass to flavour chicken and vegetable curries and soups.
Image result for lime leaves

MACE (DOOG JUNN): The orange petals are added to make Musaman the special curry paste.
Image result for mace spice plantImage result for mace spice plant

MINT (SURANAE): Leaves are cooked as a vegetable and added to curry paste.
Image result for mint

NUTMEG (LOOG JUNN): The nut is crushed and added to Musaman.
Image result for nutmeg

PANDANUS (TOEY): It is a colouring and flavouring agent in sweets. It is cooling to the system.

Image result for pandanus
PEPPER (PINK THAI): Green, black and white varieties are used. The fresh green pepper gives a piquant taste to fish and chicken curries.
Image result for peppercorn

SESAME (NGA): Is ground along with peanuts to make a sauce. Banana fritters are coated with this before frying. It is added to make sweet sticky rice.
Image result for sesame

SHALLOTS (HOM DAENG): These small red onions are ingredients in almost all Thai dishes.
Image result for shallots

SPRING ONIONS (HOM TOHN): Used as a a garnishing in fried rice and soups and vegetables.
Image result for spring onion

TURMERIC (KHA MIN): Freshly ground tender roots are added to give colour and flavour to curries.Image result for kha min turmeric, pub-6783067284749878, DIRECT, f08c47fec0942fa0