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