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