Ingredient :-
4 pieces chicken thigh
4 lemon grass
3 kaffier lime leaves
1 chilli
6 slices of ginger
1 1/2 cups coconut milk
1 tbsp fish sauce
Coriander to garnish
Method:-
1. Blend lemon grass, chilli, ginger and lime leave to a paste
2. Fry paste till fragrant
3. Add in chicken
4. Add in coconut milk
5. Add in fish sauce and simmer to cook
6. garnish with coriander and serve with rice
Showing posts with label thai. Show all posts
Showing posts with label thai. Show all posts
Monday, June 27, 2011
Wednesday, July 21, 2010
Thai Beef Salad
Ingredients :
450g Fillet steak
6 tablespoons of light soy sauce.
4 cloves of garlic put through garlic press
2 limes, juice off, you could save the zest for a bit of extra zing in the dressing.
2 cm piece of ginger, grated, use the peelings as well.
2 bird's eye chillies chopped.
4 Kaffir lime leaves (I grow fresh leaves if you cannot get them). Cut into strips.
300g assorted lettuce leaves
2/3 cup mint leaves
2/3 cup basil leaves (Thai basil if possible).
2/3 cup coriander leaves.
1 Lebanese cucumber sliced in strips (take the seeds out with a spoon).
Dressing
2 Red chillies diced
6 tablespoons of light soy sauce
6 tablespoons of lime juice, about 2-3 limes
4 teaspoons of palm sugar (get at Thai grocer, or from me)
4 Kaffir lime leaves shredded into fine strips - julienne.
Method :
1. Mix the marinade together. Add the beef and allow it to marinade for an hour or two to cure it. Turn it every half hour or so. It is even better if you marinade it for 4-6 hours.
2. Prepare the dressing and set aside.
3. Cook the beef to rare or medium rare, basically to your liking. I normally chuck it in the oven for 12 minutes. It depends on the thickness of the meat for the cooking time. Set the beef aside for at least 15 minutes to rest.
4. Mix and arrange the lettuce leaves, basil, coriander, mint and cucumber on a platter.
5. Slice the beef quite thinly, (I think rump steak would need to be very thin).
6. Place beef strips on top of the salad.
7. Stir the dressing, and pour over your salad.
8. Bring the salad to the table to great applause!
This is a modern dish, the Thais even put fish sauce in, so I think you can do whatever you want as you will find the right balance in the flavours.
For wines, I have tried Pinot Grigio and Semillion / Sauvignon Blanc. (Voyager estate, Evans Tate are good). Even a light Grenache would work well
450g Fillet steak
6 tablespoons of light soy sauce.
4 cloves of garlic put through garlic press
2 limes, juice off, you could save the zest for a bit of extra zing in the dressing.
2 cm piece of ginger, grated, use the peelings as well.
2 bird's eye chillies chopped.
4 Kaffir lime leaves (I grow fresh leaves if you cannot get them). Cut into strips.
300g assorted lettuce leaves
2/3 cup mint leaves
2/3 cup basil leaves (Thai basil if possible).
2/3 cup coriander leaves.
1 Lebanese cucumber sliced in strips (take the seeds out with a spoon).
Dressing
2 Red chillies diced
6 tablespoons of light soy sauce
6 tablespoons of lime juice, about 2-3 limes
4 teaspoons of palm sugar (get at Thai grocer, or from me)
4 Kaffir lime leaves shredded into fine strips - julienne.
Method :
1. Mix the marinade together. Add the beef and allow it to marinade for an hour or two to cure it. Turn it every half hour or so. It is even better if you marinade it for 4-6 hours.
2. Prepare the dressing and set aside.
3. Cook the beef to rare or medium rare, basically to your liking. I normally chuck it in the oven for 12 minutes. It depends on the thickness of the meat for the cooking time. Set the beef aside for at least 15 minutes to rest.
4. Mix and arrange the lettuce leaves, basil, coriander, mint and cucumber on a platter.
5. Slice the beef quite thinly, (I think rump steak would need to be very thin).
6. Place beef strips on top of the salad.
7. Stir the dressing, and pour over your salad.
8. Bring the salad to the table to great applause!
This is a modern dish, the Thais even put fish sauce in, so I think you can do whatever you want as you will find the right balance in the flavours.
For wines, I have tried Pinot Grigio and Semillion / Sauvignon Blanc. (Voyager estate, Evans Tate are good). Even a light Grenache would work well
Tuesday, November 24, 2009
Thai Basil Chicken
Ingredients :
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
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