Clear Tom Yum Goong

I always prefer clear Tom Yum Goong than the red or coconut Tom Yum Goong. This soup requires quite a number of ingredients but the cooking only takes a short while.

In Thai cooking, lemongrass, lime juice, galangal, etc are very commonly used. I will suggest to purchase more lime. I bought a bag of 13 limes to make this soup and Mango Salad. And it was just nice. I would have added another 1 or 2 tbsp of lime juice in this soup if I have extra juice left. I prefer more sourish Tom Yum... :)

Ingredients:

800ml -1 litre chicken stock / water
6-8 prawns (deveined)
1 squid (cut into bite sizes)
2 stalks lemongrass (cut into 5-6cm length - lightly crushed)
5 kaffir lime leaves
2 coriander roots
8-10 small slices of galangal
2 tomatoes (quartered)
8 button mushrooms (sliced)
8 slices of carrots
1 pack Enoki mushrooms
2 chilii padi (chopped)
4 (or more) tbsp lime juice
2 tbsp fish sauce
Salt

Garnish:
Coriander

Methods:

1. Boil the chicken stock in a pot.

2. Once the stock starts to boil rapidly, add galangal, lemongrass, coriander roots, chilli padi and kaffir leaves. Boil for a minute or two to release the fragrance of the herbs. Do not boil too long as overcooking the herbs will cause bitterness.

3. Add the tomatoes, carrots, button and enoki mushrooms, prawns and squid. Cook for a minute.

4. Drizzle the fish sauce and lime juice. Lastly add some salt as desired.

5. Garnish with coriander.

You may add more lime juice if you prefer more sourish soup. Add more chilli padi if prefer spicer soup.

Gai Yang (using oven)

I saw 3 chicken thighs selling at $5 at the wet market. Immediately I ordered and purchased. Usually I will prefer to buy and cook chicken wings. Well, we are getting slightly bored with the usual wings... And the chicken thighs looked pretty good! Yum!! Hahaha...

Gai Yang is commonly eaten in Thailand. I heard it is best to eat with sticky rice, but I have yet to try...

After pan fried and roasting, the chicken was very tender and juicy. Always pan fry the meat before putting into the oven, this is to lock in the moisture and give the meat a nice brown colour.

Ingredients:

3 pieces chicken thighs
2 tbsp cooking oil

Marinate:
1 tbsp garlic powder
2 tbsp ginger juice
2 tbsp oyster sauce
1 tbsp soy sauce
2 coriander roots

Methods:

1. Marinate the chicken for at least 2 hours in the fridge.

2. Heat 2 tbsp cooking oil in a non stick pan. In the meanwhile, preheat the oven at 200 degree.

3. Pan fried the chicken each side until nicely brown (for about 3 minutes with low heat). Remove and set the chicken on the baking tray.

4. Roast the chicken at 200 degree in the oven for 20 minutes, then reduce to 180 degree and roast for another 15-20 minutes (depend on individual's oven).

5. Put several lettuces on the plate. Lay the thighs on the lettuces and garnish with coriander.

6. Serve with Thai Pineapple Fried rice.

Thai Stir Fry Baby Kailan With Mushrooms

Ingredients:

1 pack of Baby Kailan
1 pack of shiitake mushrooms (about 10, cut into half)
1/2 carrots (sliced)
1 clove garlic (minced)
1 slice ginger (cut into matchsticks)
1 chilli padi (deseeded and chopped)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp cooking oil
Water

Methods:

1. Heat the oil in the wok. Sauté the ginger, chilli padi and garlic.

2. Toss in the carrots and mushrooms. Stir fry for a while. Sprinkle some water if the wok is getting too dry.

3. Add the vegetables and continue to stir fry for a minute.

4. Drizzle the lime juice, fish sauce, soy sauce and oyster sauce. Continue to stir fry for another one minute.

5. Serve with rice.

Thai Pineapple Fried Rice

Yesterday I decided to whip up some Thai dishes. My favorite Thai dishes: Tom Yum Goong, Kraphong Khao Priao Wan (sweet and sour fish), Gai Yang (Thai grilled chicken), Sweet and Sour Pineapple Fried Rice and Sticky Rice with Mango. What's yours?

For dinner I made: Clear Tom Yum Goong, Pineapple Fried Rice, Gai Yang, Stir fry little Kailan with mushrooms.

Serve 6

Ingredients:

2 cup rice (cook as per normal and chilled in fridge for at least 2 hrs. Best overnight)
1/2 carrot (diced)
100g Cashew nuts
1 box of dried raisins
2 slices fresh pineapple (cut into bite pieces)
1 tbsp turmeric powder
1 tbsp minced garlic
2 tbsp minced shallots
2 tbsp cooking oil
Salt
2 tbsp water / pineapple juice (optional)

Garnish (optional):
Fried shallots
Coriander
Fried hotdogs
Prawns
Pork floss

Methods:

1. Heat the oil in the wok. Sauté the shallots and garlic.

2. Add the diced carrots and stir fry quickly.

3. Add the rice and pineapples into the wok and stir.

4. Add a tbsp turmeric powder. Stir and make sure the rice is evenly coated. Add some water if it's getting too dry.

5. Sprinkle some salt. Stir and taste the rice if it's salty enough.

6. Toss in the raisins and cashews. Mix with the rice. Turn off the heat.

7. Garnish with fried shallots and coriander. May add pork floss, hotdogs or prawns too.

Thai Mango Salad

I bought 3 Thai green mangoes at Shop n Save today. I love green mangoes than those ripe mangoes... Mainly because it's sour and crunchy. I often order this side dish at Thai restaurants and I just keep digging on it... Hehehe...

Ingredients:

1 Thai green mango (shredded)
2 shallot (sliced thinly)
2 chilli padi (chopped)
1 handful coriander leaves
1 tsp dried shrimp powder
4 tsp sugar
2 tsp fish sauce
1 lime (juiced)
3 tbsp crushed or grounded peanuts

Garnish:
Lettuce
Coriander

Methods:

1. Mix all the ingredients except peanuts together and chilled. May chilled overnight.

2. Arrange some lettuces on the plates and put the mangoes on the vegetables. Top with crushed or grounded peanuts, and garnish with coriander.

Before puting the peanut on the salad.

After mixing the peanuts with the salad.