Thai Green Curry Chicken

My Thoughts

I used ready made paste. I like the brand heritage

A favourite of #3

Ingredients

• 1 large chicken breast - cut into bite size
• 1 - 2 tbsp oil
• 2 tbsp green curry paste
• 1/2 cup coconut milk
• 1/2 cup water
• 1 round eggplant
• 3 strings of long beans - wash, cut into 2cm lengths
• 5 kaffir lime leaves (lightly bruised)
• 2 red chilli (thick strips)
• 1 tbsp fish sauce
• 1 tbsp sugar (or gula melaka)
• 1/4 cup (packed down) Thai basil leaves

Method

1. Heat oil with medium heat.
2. Saute green curry paste till aromatic
3. Add chicken, Stir well till change colour.
4. Add coconut milk and water.
5. Bring to quick boil
6. Add eggplant, long beans. kaffir lime leaves and red chilli
7. Lower heat. Let simmer till curry thicken (about 10 minutes)
8. Add fish sauce, sugar. Stir well.
9. Add basil leaves and stir for a little while. The leaves will wilt.
10. Turn off heat and serve hot.

KashRating: 5 stars

Aloo Egg Curry

My Thoughts

Simple Indian recipe. Don't let the number of ingredients scare you. 😉

Nice to eat with rice or chapati. You can make it a dry curry too. 

Tips: Always make sure eggs are room temperature so it doesn't break. Add salt so that it is easier to peel,

Ingredients

• 4 eggs (room temperature)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 2-3 cardamom
• 1 bay leaf
• 2 large onions (chop fine)
• 2 large tomatoes (chop fine)
• 1 tbsp ginger garlic paste
• 1/2 tsp tumeric powder
• 2 tsp garam masala 
• 1-2 tsp chilli powder
• 3 medium potatoes (peel and cubed into chunks)

Method

1. Wash eggs. Put into pot. Add water, make sure eggs are covered with water.
2. Add about 1 tsp of salt.
3. Boil using medium heat. When water turns hot, increase heat to medium high. 
4. Boil for 10 minutes. Wait a while before peeling.
5. Heat 2 - 3 tbsp oil in pan.
6. Add in eggs and fry till brown. Keep stirring.
7. Remove eggs and set aside.
8. Sauté cumin and cardamom till the cumin starts to sizzle. 
9. Add bay leaf, onions and dry till golden
10. Add ginger garlic paste. Fry till aromatic
11. Add tomatoes, salt and turmeric powder.
12. Fry till tomatoes soft and blended with onion.
13. Add chilli powder and 1 tsp garam masala
14. Stir fry till aromatic (about 1 - 2 minutes)
15. Add potatoes. Fry for 2 - 3 minutes
16. Add water to partially cover potatoes
17. Cover and cook on low flame till potatoes are cooked. Stir once a while.
18. Add eggs and stir well. 
19. Add 1 tsp garam masala.
20. Stir well. Cover and simmer till desired consistency.
21. For dry curry, uncover and let the liquid evaporate
22. Turn off heat and and serve while hot.

KashRating: 4 stars

Steam Chicken with Chicken Essence

My Thoughts

My kids do not like to take chicken essence from the bottle. So, whenever I have box of chicken essence, I sneak in a bottle by cooking this dish. Can substitute with normal chicken. But not as firm and more fat

Ingredients

• 5 drumsticks (remove skin) 
• 1 or 2 bottle of chicken essence
• 4 shitake mushrooms (soak and cut)
• 2 red dates (halved and remove pit)
• 3 cloves garlic (don't peel. leave whole)
• 1 tsp wolfberries
• 2-3 slices of ginger (can julienne them)
• 1 tbsp chinese wine
• 1/2 tsp soy sauce
• salt

Method

1. Rinse herbs, soak for 5- 10 minutes
2. Marinate chicken with all ingredients except salt.
3. Leave covered in fridge for about 4 hours.
4. When chicken is at room temperature, put everything in a deep steaming plate.
5. Season with salt if needed.
6. Cover bowl (or use cling film)
7. Steam high heat for about 40-60 minutes.
8. Serve while hot.

KashRating: 5 stars

Steam Tofu with Garlic and Soy Sauce

My Thoughts

Another simple dish.  

Ingredients

• 1 blocks of white soft tofu
• 3 garlic - minced
• soy sauce
• spring onion - chopped for garnishing

Method

1. Place tofu on steaming plate.
2. Boil water in steamer.
3. Place plate of tofu into steamer when the water is boiling rapidly.
4. Steam for about 7-10 minutes.
5. Pour excess water from the tofu plate. You can gently cut tofu into pieces
6. Heat up a little oil in a pan over medium heat.
7. Stir fry garlic till start to turn brown. Don't wait till it turns brown coz it will continue cooking and burn
8. Pour garlic and oil onto tofu 
9. Drizzle with soy sauce and garnish with spring onion.
10. Serve while hot.

KashRating: 5 stars

Crispy Thai Omelette

 My Thoughts

This dish is so delicious but very sinful 😆😆 So, cannot have it too often.

Ingredients

• 2 large eggs
• 1/2 tsp vinegar
• 1 tsp fish sauce
• 1 tsp water
• 1 tbsp cornflour
• 3/4 cup oil

Method

1. Put everything (except oil) in a bowl.
2. Beat the egg mixture. 
3. Use back of spoon to make sure no cornflour lumps.
4. Beat again until frothy.
5. Medium heat. Heat oil until lightly smoking.
6. Hold bowl of egg mixture about 1 foot above the pan. Pour egg mixture into oil in one go.
7. Leave it alone for about 20sec, then flip it.
8. Cook other side for another 20sec.
9. Remove omelette and drain the oil.
10. Serve while hot.
    

KashRating: 5 stars

Steamed Tomyam Minced Pork

My Thoughts

This recipe is super easy, super fast and super yummy. My 'go-to' recipe when I am busy (or lazy)

Ingredients

• 250g minced pork
• 2 tbsp tomyam paste
• 2-3 daun limau purut
• 1 small carrot - cubed
• 1 small tomato - into 6 wedges
• handful thai basil leaves (optional)

Method

1. Rinse mince pork in colander under running water. Set aside to drain
2. Put into steaming plate. 
3. Add tomyam paste. Stir to mix.
4. Add carrot and tomato. Mix.
5. Steam for about 10 minutes.
6. Turn off the heat, open the cover and garnish with thai basil leaves. Close back the cover for a while.
7. Serve while hot.

KashRating: 5 stars