Stir-Fried Salted Fish With Kale

Stir-Fried Salted Fish With Kale

Ingredients :
- 1 1/2 oz salted fish -
- 1 1/3 lb kale -
- 2 slices ginger -
- 1 tsp garlic (crushed) -
- 1 red chilli (sectioned) -
- 1 tso shrimp paste (mixed with some water) -

Seasoning :
- 1 tsp fish gravy -
- 1/2 ts sugar -
- 3 tbsp water -

Method :
1. Clean salted fish with wet towel. Cut into chunks. Deep-fry over low heat until cooked.
2. Trim kale. Cut diagonally into sections. Wash and drain well.
3. Heat 2 tso of oil. Saute ginger, garlic and shrimp pate. Add kale. Stir-fry for a while. Add seasoning. Stir-fry. Keep covered for a while. Add red chilli and salted fish. Stir well. Dish up. 

Tasty Thai Cuisine

Spicy And Hot Mussel

Spicy And Hot Mussel

Ingredients :
- 10 oz mussel (only fresh) -
- Suitable amount of cornflour -
- 3 lettuce leaves -
- 1 red chilli -
- Suitable amount of chilli sauce -

Marinade :
- 1 tbsp fish gravy -
- 1/2 tsp garlic (crushed) -
- 1 tsp shallot (chushed) -
- Pinch of pepper -

Batter Consistency :
- 1 cup self-raising powder -
- 1/3 cup coconut milk -
- 1/2 cup water -
- 2 tbsp cooked oil (add separately) -

Method :
1. Wash mussel. Scald until cooked (it takes about 3 minutes). Take out. Drain well. Marinate for 30 minutes. Wash lettuce leaves with boiled water. Drain well. Arrange on plate.
2. Mix batter ingredients well. Cover with wet cloth for 20 minutes. Add cooked oil. Stir in one direction until a smooth paste is formed.
3. Brush mussel with caltrop starch. Dip into batter. Deep-fry mussel until crispy. Arrange on lettuce leaves. Garnish with red chilli. Serve with chilli sauce.

Tasty Thai Cuisine

Beef Fillets In Green Curry Paste

Beef Fillets In Green Curry Paste

Ingredients :
- 8 oz fillet of beef -
- 1 cup coconut cream -
- 2 tbsp green curry paste -
- 3 green eggplants -
- 12 pieces basil -

Marinade :
- 1 tsp fish gravy -
- 1/3 tsp caltrop starch -
- 1/2 tsp oil -

Seasoning :
- 1 cup stock -
- 1/2 cup water -
- 1/3 tsp salt -

Method :
1. Wash fillet. Wipe dry and shred. Marinate for 10 minutes.
2. Wash green eggplants. Trims and cut into wedges. Wash basil. Drain well.
3. Mix coconut cream with greem curry paste. Cook in wok over low heat for 5 minutes (stir constantly to avoid sticking). Add seasoning and green eggplants. Boil. Add fillet and then basil. Stir well. Dish up.

Tasty Thai Cuisine

Deep Fried Chicken In Pandan Leaves

Deep Fried Chicken In Pandan Leaves

Ingredients :
- 10 oz flesh of chicken drumstick -
- 12 pieces pandan leaves -
- 2 tbsp peanut (crushed and stir-fried) -
- 12 toothpicks -

Marinade for chicken :
- 1 tbsp oyster sauce -
- 1 tbsp tomato sauce -
- 2 tsp dark soy sauce -
- 1 tsp cooked oil -

Sweet and Sour Sauce :
- 1/2 red perennial chilly (finely chopped) -
- 1 tsp crushed garlic -
- 1 1/2 tsp white vinegar -
- 1 tbsp tomato sauce -
- 1 tbsp sugar -
- 1/8 tsp salt -
- 1/2 tsp caltrop starch -
- 4 tbsp water -

Method :
1. Wash chicken flesh. Cut into cubes of 1 1/2 inch length. Marinate for one hour.
2. Wash pandan leaves. Drain well.
3. Mix the indgredients of sweet and sour sauce well. Bring the mixetur to  the boil over low heat.
4. Put a suitable amount of chicken onto pandan leaves. Fold up to form a triangle. Seal it off with a toothpick. Deep-fry the triangles over high heat. Serve with sweet and sour sauce and crushed peanuts.

Tasty Thai Cuisine

Spicy And Hot Flank Beef

Spicy And Hot Flank Beef

Ingredients :
- 1 1/3 lb flank beef -
- 1 lb potatoes (cut into wedges) -
- 1 onion (cut into pieces) -
- 1 carrot (cut into wedges) -
- a few Chinese celery -
- 2 tbsp red curry paste -
- 1/2 cup coconut milk -
- 1 tbsp garlic (crushed) -
- 1 tbsp crushed shallot -
- 3 slices ginger -
- 1 tsp black pepper seeds -

Seasoning :
- 2 tbsp fish gravy -
- 1 tbsp rock sugar dices -
- 1 1/2 tsp salt -
- 2 cups stock (for stewing flank beef) -
- Pinch of pepper -

Method :
1. Wash beef. Boil for 5 minutes. Take out. Rinse well.
2. Bring 1/2 pot of water to the boil. Add ginger, black pepper seeds and beef. Boil for 10 minutes. Change to coo over low heat for one hour. Remove from heat. Cover for 30 minutes. Take out. Allow to cool. Cut into chunks.
3. Deep fry potatoes over high heat until golden brown. Take out. Drain well. Leave only a little oil in wok. Saute onion, garlic, shallot, red curry paste dan beef. Add seasoning, potatoes and carrot. Stew until tender. Add coconut milk and celery. Boil again. Dish up.

Tasty Thai Cuisine

Fried Egg With Mint Leaves

Fried Egg With Mint Leaves

Ingredients :
- 3 oz mint leaves -
- 4 eggs -
- Suitable amount of chilli sauce -
- 1 chilli -

Seasoning :
- 1/2 tsp crushed garlic -
- 1/2 tsp crushed shallot -
- 1 red chilli (finely chopped) -
- 2 tsp fish gravy -
- Pinch of pepper -

Method :
1. Trim mint leaves. Wash and drain well. Crush.
2. Beat egg. Add seasoning. Stir well. Then mix with mint leaves.
3. Heat wok with 3 tbsp oil. Pour in the mixture and shallow fry until it becomes golden. Garnish with mint leaves and chilli. Add chilli sauce to taste.

Tasty Thai Cuisine

Deep-Fried Shrimp Cakes In Thai Style

Deep-Fried Shrimp Cakes In Thai Style

Ingredients :
- 10 oz shrimp flesh -
- 2 lettuce leaves -
- 4 chillies -

Seasoning :
- 1/2 tsp salt -
- 1/6 tsp sugar -
- Pinch of pepper -
- 1 tbsp caltrop strach -
- 1 egg white -

Batter Consistency :
- 1 egg white mixed with 1 tbsp caltrop strach -

Sweet and Sour Sauce :
- 1/2 red perennial chilli (finely chopped) -
- 1 tsp crushed garlic -
- 1 1/2 tsp white vinegar -
- 1 tbsp tomato ketchup -
- 1 tbsp sugar -
- 1/6 tsp salt -
- 1/2 tsp caltrop starch -
- 4 tbsp water -

* Mix all ingredients well and bring tha moxture to the boil over low heat.

Method :
1. Deven shrimps. Rub with salt and cornflour. Rinse in running tap for mimutes. Drain well. Wipe dry. Crush and mash with the back of knife. Add seasoning. Stir well until sticky. Refrigerate for one hour.
2. Wet hand with batter. Shape shrimp mash into small cakes. brush with a litte caltrop starch. Refrigerate for one hour or overnight. Deep-fry over high heat until golden. Arrange on lettuce leaves. Garnish with chillies. Serve with sweet and sour sauce.

Tasty Thai Cuisine

Deep Fried Chicken In Pandan Leaves

Deep Fried Chicken In Pandan Leaves

Ingredients :
- 10 oz flesh of chicken drumstick -
- 12 pieces pandan leaves -
- 2 tbsp peanut (crushed and stir-fried) -
- 12 toothpicks -

Marinade for chicken :
- 1 tbsp oyster sauce -
- 1 tbsp tomato sauce -
- 2 tsp dark soy sauce -
- 1 tsp cooked oil -

Sweet and Sour Sauce :
- 1/2 red perennial chilly (finely chopped) -
- 1 tsp crushed garlic -
- 1 1/2 tsp white vinegar -
- 1 tbsp tomato sauce -
- 1 tbsp sugar -
- 1/8 tsp salt -
- 1/2 tsp caltrop starch -
- 4 tbsp water -

Method :
1. Wash chicken flesh. Cut into cubes of 1 1/2 inch length. Marinate for one hour.
2. Wash pandan leaves. Drain well.
3. Mix the indgredients of sweet and sour sauce well. Bring the mixetur to  the boil over low heat.
4. Put a suitable amount of chicken onto pandan leaves. Fold up to form a triangle. Seal it off with a toothpick. Deep-fry the triangles over high heat. Serve with sweet and sour sauce and crushed peanuts.

Tasty Thai Cuisine

Stir-Fried Vegetables In Thai Style

Stir-Fried Vegetables In Thai Style

Ingredients :
- 5 oz cabbage -
- 4 oz green string beans -
- 1/2 onion -
- 3 oz button mushrooms (sliced) -
- 3 oz bean sprouts -
- 1 red chilli (shredded) -
- 2 shallots (sliced) -
- 1 tsp garlic (crushed) -
- 1/2 tbsp shrimp paste (mixed with a little water) -
- 1 tomato (sliced) -

Seasoning :
- 2 tsp fish gravy -
- 1/4 tsp salt -
- 1/2 tsp sugar -
- 4 tbsp water -

Method :
1. Cut cabbage into thick shreds. Section greem string beans. Cut onion into wedges.
2. Heat wok with 3 tbsp oil. Saute shallots, onion, garlic dan shrimp paste. Add cabbage. Stir-fry. Add green string beans, mushrooms and seasoning. Stir-fry. Pour red chilli and bean sprouts. Mix well. Dish up. Garnish with tomato slices.

Tasty Thai Cuisine

Steamed Shrimp With Coconut Milk

Steamed Shrimp With Coconut Milk

Ingredients :
- 8 oz fresh shrimps (medium) -
- 1/2 cup cocnut cream -
- 1/2 sprig lemingrass (about 1 inch long) -
- 1/8 tsp salt -
- Pinch of paper -
- Suitable amount of mint leaves -
- 1/4 tsp caltrop sarch -

Method :
1. Trim shrimps. Wash dan drain well. Devein and mix with pepper.
2. Pat lemongrass with the bacak of chopper and arrange on plate and then arrage shrimps on top. Mix coconut cream with salt and 1/4 tsp caltrop starch. Pour the mixture on shrimps. Steam for 12 minutes. Add mint leaves. Steam for 1 minute more. Serve.

Tasty Thai Cuisine