Tan Kitchen - Thai Kitchen: May 2009

Thai Steamed Curreid with Prawn (Ho Mok Goong)

This recipe I adapted from popular Thai steamed recipe "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favourites. But I using prawn for this time. It is quite simple to prepare and takes very little cooking time also.

Ingredients:

5-8 medium-sized cleaned shrimps, shelled, and deveined
1/2 cup fish fillet cut into thin pieces
1/2 cup shrimp cut into thin pieces
1/3 cup red curry paste
1 egg
1/3 cup coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon red chili, finely chopped
1/4 cup coconut milk (for topping)
1/2 tablespoon rice flour
1 tablespoon kaffir lime leave, sliced thinly
1 tablespoon coriander leave
bananaleaf cups (or small cups)

Preparations:

Prepare the topping by heating coconut milk (1/4 cup) in a pot over low heat. Wait until boiling, add rice flour.
Stir until mixed well then remove from heat.
In a big bowl, mix together fish fillet, shrimp (thin pieces), red curry paste, egg, fish sauce, and sugar. Stir until all ingredients mixed well.
Fill the mixture in the bananaleaf cup and then place the shrimp on the top.
Put banaleaf cups in the steamer for 15 minutes or until cooked well.
Remove from the steamer.
Before serving, pour the prepared coconut milk on top of each cup and sprinkle with red chili, kaffir lime leaves, and coriander leaves.
Serve immediately with hot steamed rice.

Spicy Sardine Salad

Thai food can be over making, with lots of strange ingredients and foreign vegetables. So here I have a very simple and very tasty recipe using sardines! I used sardines in tomato sauce, but you can also use sardines in oil, in which case you don't need any oil. This should be served with fragrant hot streamed rice, but can also be served along with salads.

Ingredients:

2 Cans of Sardines in Tomato sauce
2 tbsp of Lemon Grass
2 tbsp Coriander Leaves
2 tbsp of Onion
2 Red Chillis
2 Bird Chillis
3 tbsp of Lemon Juice
2 tbsp of Fish Sauce

Preparation:

Remove the sardines from the can.
Place sardines in a serving plate.
Slice the onion, lemon grass, and chilles, and add to the mixing bowl.
Add the fish sauce and lemon juice and mix all the ingredients together and toss slowly.
And pour over the sardines.
Chop the coriander put around the edge of the sardine plate.
Serve immidately with hot streamed rice or salad.

Gai Ta Krai

Lemon grass is often used in big pieces for flavoring dishes, but for this Thai recipe it's heavily bruised so it can be eaten along with the chicken. Both the lemon grass and garlic become darkly caramelized and richly flavored during cooking. Thai treat your family and friends (including the kids!) will absolutely love!

Ingredients:

2 stalks fresh lemon grass
1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
3 cloves garlic (minced)
1/4 tsp freshly-ground black pepper
1/2 tsp ground Red Curry Paste (prik haeng)
2 tbsp palm sugar
1 tsp sea salt
2 tbsp Thai fish sauce
4 tbsp peanut oil

Preparation:

Cut off the woody tops and bottoms of the lemon grass.
Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths.
Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl.
Mix thoroughly and refrigerate for 1-2 hours.
Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface.
Heat the oil for 1 minute and add the marinated chicken mixture.
Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelized).
Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.

Stir Fried Kale with Oyster Sauce

Stir Fried Chinese Kale with Oyster Sauce. Thai called "Pad Kana Num Mun Hoy" This is Absolutely Easy to make, and it healthy. Try to make Thai stir-fried vegetables.You’ll like it!

Ingredients:

400 g. Chinese kale,
100 g. Mashroom
2 tbsp garlic, coarsely chopped
1 tsp ground pepper
2 tbsp oyster sauce
2 tbsp soy sauce
1/2 cup soup (or water)
2 tbsp vegetable oil

Preparations:

Cleaned and cut Chinese Kale and Mashroom into bite pieces.
Heat oil in a wok over medium heat.
Add garlic and chinese kale and mashroom together.
Stir until aromatic and the vegetable is soft.
Season with oyster sauce, soy sauce. (if you like sugar you can add, but I don't like sugar then I don't recommend)
Add soup (or water) and turn up to high heat.
Stir quickly until all ingredients mixed well.
Remove from heat.
Transfer to a serving plate.
Sprinkle with ground pepper.
Serve immediately with hot steamed rice.

Broiled Lobster In Tamarind Sauce

Broiled Lobster In Tamarind Sauce Recipe ... Sprinkle them with the fried garlic and shallots and then pour the sauce over them…what's a YUM!!

Ingredients:

1 lb Lobsters
1 1/2 tbsp Palm sugar
1 1/2 tbsp Fish sauce
1/2 tsp Salt
1 tbsp Chopped coriander root
1/3 c Thinly sliced shallot
1/3 c Chopped coriander greens
2 1/2 tbsp Tamarind juice
4 To 5 fried dried small chillies
1 1/2 tbsp Vegetable oil
1 tbsp Finely chopped garlic
1 tbsp Water

Preparation:

Put the oil in a wok over medium heat.
Fry the garlic, shallots, and coriander root.
When browned, remove from the wok and set aside.
Return the wok to the heat.
In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water.
When the mixture comes to a boil, remove from the heat.
Broil the lobsters and then arrange on a serving platter.
Sprinkle them with the fried garlic and shallots and then pour the sauce over them.
Just before serving, sprinkle with chopped coriander.