THAI BASIL CHICKEN

This quick and easy chicken dish is another thai cuisine.Thai basil,or sometimes known  as holy basil,
has a unique ,pungent flavors.Lot of thai cook book have this recipes. I use the chicken thigh meat for
this recipe,your prefer


THAI BASIL CHICKEN

ingredients;
400g skinless boneless chicken breast portion,cut into bitesize pieces
5 cloves garlic,chop coarsely
5-6 bird eye chilli chop finely
2 tbsp fish sauce
1 tsp dark soy sauce
1/2 tsp sugar
a handful of basil leaves
3tbsp vegetables oil

method;
1.heat the oil in a wok.Add the garlic and chillies and stir fry over a medium heat for 1-2 minutes until the garlic is fragrant and slightly brown.
2.Add in the chicken pieces,toss and stir fry until the chicken changes colour.
3.stir in the fish sauce,soy sauce and sugar.continue to stir fry the mixture for 3-4 minutes or until the chicken is fully cooked.(if  not saltly,add 1 tbsp of fish sauce)
4.stir in the fresh thai basil leaves,stir in a minutes.spoon the mixture on to a plate and serve with rice.

SQUID WITH BLACK PEPPER ,SHRIMP PASTE

Squid is readily available these days,and wash thoroughly clean inside the pocket to make sure all the qill has been remove,cut into ring,stir fry with black pepper,shrimp paste,garlic and green onion,It a yummy dish to eat with rice.recipes from eating thai food blog.

SQUID WITH BLACK PEPPER,SHRIMP PASTE

Ingredients;
250g squid
1 head garlic
1 tbsp black peppercorn
3 stalk green onion
1/4 tbsp shrimp paste (belacan )
1 tbsp oyster sauce
3 tbsp oil for frying

Method;
1.squid,removing all the internal organ,rinse in water,cut into ring,cut the tentacles into bite srape.
2.pound the black peppercorn ,garlic and pound coarsely
3.cut the green onion 5 cm length
4.heat a wok with oil,toss in black pepper,garlic paste and stir fry for a few second add the shrimp paste, mix ,mush in the oil,make sure it dissolve and turn fragrant.once the garlic turn brwon,add the squid,continuously stir fry for a minutes.Make sure not to overcook or it will turn rubbery.lastly add in the green onion,toss and off heat.serve with rice.

KEROPOK LEKOR

 

Esaily can buy at the pasar malam stall ,is a deep fried fish cracker but in thick,chewy, light fishy and,salty taste .dipped in chilli sauce.In malay called lekor. My family favourite snack.

KEROPOK LEKOR

Ingredients;

1 1/2 kg ikan kembong (any fish you like)

300g tapioca flour

100g plain flour

1 tsp baking powder

1 tsp fine salt

1/2 tsp msg 

100 -150ml water

Method;

1.wash and clean the fish,slice into fillet,use a metal spoon to scrape the meat ,keep aside.

2.combine fish meat,salt,msg in a blender to blend into paste

3.put in a big bowl,add in the tapioca flour,plain flour,baking powder and knead into a soft dough.

4.then divide the dough into 4 portion.roll each individual dough into oblong shape.If necessary,

sprinkle flour on table top before rolling out the dough or oiled your hand with oil to roll the dough.after rolling ,set aside in a flat plate.

5.prepare enough  water in a pot at high heat,bring to a boil,add in all the rolled dough into the boiling water and boil for another 20 minutes or until the dough floated on the surface.then remove and drained.set aside to cool.when it cool,deep fried them and serve with chilli sauce. 

Note ;I rolled into small oblong shape,easily boiled.Or roll into 4 big oblong shape,after cooked,cool cut thinly and deep fry.adjust the amount of water until you get a soft,non sticky state easy to roll

CHICKEN RICE IN CLAYPOT

One pot rice is simple , when I have no ideal what to cook for family dinner.Easy and can be prepared a few hour ahead.the whole family love it, I don't cook too often.

CHICKEN RICE IN CLAYPOT

Ingredients;
500g chicken thicken,deboned and cut to bite size
100g chinese sausages
1 tbsp sesame oil
1 tbsp plus 13/4 tbsp vegetables oil
1 tbsp oyster sauce
1/2 tbsp (7ml) plus tbsp (15ml) dark soy sauce
1/2 tsp salt
1 1/2 tbsp ginger juice
2cup(300g rice)
2 cup (500ml water)
4 inch salted ikan kurau,deep fried till crispy,shredded (optional)
1/2 tbsp chopped parsley for garnishing

Method;
1. cut chicken into bite size or 4 cm pcs your prefer
2.slant cut sausages 0.5 slice crosswise.
3.Combine chicken,sausages,sesame oil,1tbsp vegetables oil,oyster sauce,1/2 tbsp dark soy sauce,
salt,and ginger juice in a big bowl.marinate  and put in the fridge until you want to cook.
4.wash the rice till water run clear.cook rice in claypot cover with 2 cup(500ml )water over medium heat for 5-7 minutes,add in the marinated chicken ingredients,cook and covered 3 minutes,reduce to low heat and simmer for 25-30 miutes or chicken and the rice is cook,spoon 1 1/2 tbsp vegetables oil and 1 tbsp dark soy sauce over rice,use a spoon toss and mix well serve.
note; add in the fry salted fish and mixed well with the rice.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Asian noodles are eaten hot and cold, and are used in soups.sauce,stir fries and other asian dishes.
Easily available fresh and dried in asian market.Today i cook this loh mee/baised noodle eaten with the deep fried crispy prawns fritterIt was delicious taking a small pcs of the prawns fritter ,dip into the sauce,let the prawn fritter to absord the sauce.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Ingredients;
300g cooked yellow noodle
100g bean sprout
100g kangkong (water spinach)
2 tbsp minced garlic
100g sweet potatoes starch (mix with 150ml water)
some pieces deep fried prawn,cut into smaller pieces
300g pork belly

Soup ingredients;
1 1/2 litres water
2tbsp premium dark soy sauce
2 tbsp vinegar
1tsp salt
1 small cinnamon stick
4 tbsp light soy sauce
1 star anise
8 cloves garlic
3 tbsp sugar
Topping ;a tbsp black vinegar,some minced garlic

Method;
1.scald the pork belly in a pot of boiling water,drain and discard the water.
2.put soup ingredients all in the pot of water bring to a boil, add pork belly in and braise over low heat for an hour until cooked and soft.take out the pork belly once,it cook,keep aside to cool.reserve the pork belly gravy.Slice the pork belly when cool,keep aside
4.Add 600ml water to the pork belly gravy,bring to a boil,add salt to taste,slowly pour in sweet potato
starch solution to thicken the gravy.
5.in a pot of boiling water,scalded the yellow noodle,bean sprouts,kangkong vegetables each separately,drain on the colandar.
6.divided the noodle in three bowl,add a big scoop of the thicken gravy,lightly toss. Top with a few slice of braised pork belly,some bean sprouts and kangkong vegetable and a pieces crispy prawn fritter cut to smaller pieces,Add a tbsp of black vinegar,and 1 tsp minced garlic.when you eat,toss wll and eat it while warm. Add more crispy prawn  to your soup.is delicious.

DEEP FRIED PRAWN FRITTER

My late mother makes the best crispy prawn fritter that love by the granchildren. I make this prawn fritters, my daughter will said ,mine is not crispy enough. she miss her grandmother crispy prawn fritter.It very fast dissappear on the table.

DEEP FRIED PRAWN FRITTER

Batter;
300g self raising flour or all purpose flour
400ml water (adjust the water)
1 tsp salt
1/4 tsp msg
300g small prawn,shelled ( you can more prawn )
5 cup oil for deep frying.

Method;
1.batter; mix the flour,salt,msg and water to a smooth and free of lumps.the batter should like creamy mushroom soup,thinner a bit. The thin batter you will the crispy one,or thick batter will be soft.It to your perfer. Actually the crispy or soft batter,it still delicious.

2,heat up oil for deep drying,dip the ladle in the hot oilto heat up.spoon 1 tbsp batter  and shift the extra,to fet a thin batter,arrange a few small prawn on top,dip the ladle back into the hot oil and deep fry until the batter can leaves the ladle,continue to fry until golden brown.dish and drain.serve with chilli sauce.Note.using middle heat to fry longer to get the crispy fritter.

PRAWN NOODLE

Winding up strands of noodle with your chopsticks and sluring them down.yummy.if you want more prawn flavour,like mine,reserve the shell,fry in dry wok till pink colour over medium heat and simmer in the water/soup for an extra 20 minutes.

PRAWN NOODLE

Ingredients;
300g noodle of your choice
100g mustard green/sawi
200g prawn (wash,drain shelled,leave the tail in intact reserve the shell)
3 shitake mushroom (soaked in hot water till soft,cut into  2-3 strip)

Soup Base.
1,5 liter water
1 tbsp fish sauce
1 tsp salt
1 tsp chicken granules
for garnish ; fried crispy shallot


Method;
1.heat a pot of water to a boil,meanwhile in another stove,heat a wok,add in the shelled of the prawn
 ,bring to a boil,reduce low heat and simmer for 20 minutes..
2.season to taste and add in the noodle to cook till soft,your perfer how soft your noodle is.Add in the prawns and sawi vegetables for a minute or two.,off heat
3.arrange the noodle in a bowl,top with mushroom and serve,
Note; for the mushroom,heat a wok,1 tbsp of oil,add in the mushroom to stir fry,add dash of fish sauce , 5 tbsp of water  and simmer till the mushroom gravy is dry.dish .

GU LU PORK RICE

This classic single dish looks pretty garnish with green  and red capscium, as in this recipes use
jasmine rice  and eat with sweet and sour pork dishes,called Gu Lu pork rice.

GU LU PORK RICE

Ingredients;A
200g pork strip loin (sliced thick strips,loosen with back side of knife)
1 bowl cooked white rice

Ingredients; B
1 big onion cut to wedges
1/2 cucumber (cut slantwise)
1 red capscium ( dessed and ,cut int pieces)
1 green capscium (deseed and cut to pcs)
1 tomato (cut into pcs)
a few tbsp of cooking oil ( for frying)

Marinade;
1 egg beaten
1/4 tsp five spiced powder
1/2 tsp light soy sauce
1 tsp water
Deep fried powder
1 tbsp cornflour

Seasoning;
1 tbsp chilly sauce
2 tbsp ketchup
1 tbsp sour plum sauce
2 tsp sugar
1 tbsp white vinegar
1 big bowl water

Method;
1.marinate pork strip with marinade for about 10 minutes,then coat evenly with deep fried powder,deep fried in hot oil for about 5 minutes until pork strip turns golden color,dish out and strain
2.heat oil in wok,put in ingredients b to stir fry until fragrant.( use 2 cup of oil)
3,then add in seasoning and deep fried pork strip strips,stir fry to mix well.dish into plate and serve with white cooked rice.

DEEP FRIED BEANCURD / TOFU

This recipes is easy to prepare and bound to be popular ,using tofu to deep fried and dipping into the
dipping sauce. I use the medium soft tofu.

DEEP FRIED BEANCURD / TOFU

Ingredients;
4 pcs tau kwa (medium soft )
2 cup cooking  oil,for deep fry

Dipping sauce;
2 small shallot
3 cloves garlic
4 red chillies padi
 3 tbsp drinking water
2-3 tsp lime juice
1/4 cup kicap manis

method;
wipe dry the tau kwa with paper towel and cut into 6 pieces.heat a wok  with oil.put in the tau kwa to deep fried until golden brown and firm.remove and drain.tranfer to a plate.for the sauce,shallot,garlic chilli padi to pound in mortar and pestle coarsely and add in the water,lime juice and kicap manis.serve with dipping sauce.

HOMEMADE TORTILLA

This tortilla recipes is much better from my previous post.the recipes is for keep,the texture when cool it still soft even till the next day.Just simple ingredient,make your choice of filling and toppings.
the recipes is from blog" just try and taste".thank for the recipes.My tortilla is not round enough.It really take some pratice to better round one.

HOMEMADE TORTILLA

200g plain flour
1/2 tsp salt
1/2 tsp baking powder
125ml of warm water

Method;
prepare a bowl,put in all ingredients,stir and knead until smooth,if dough is sticky add a little flour
only,knead aand blended.divide the dough into 8 pcs each about 40g. ball.cover with clean cloth,rest for 15 minutes.(add the water slowly)

sprinkle the surface of the table and wooden rolling pin dust lightly  with flour.take a ball and roll into a disc with a diameter of about 18-20cm.( your prefer how big or small the circle).dust the surface table with flour every pieces you roll.(dust the flour lightly).

heat a non stick flat pan using the lower heat.heat the tortilla until the suface appear air buble,press it down and flip over  and heat for a few second.doing the same with the rest od the dough.wrap the tortilla with a cloth to keep them soft

BUBUR LAMBUK

Bubuk lambuk,malay version porridge ,after cooking,the porridge is tasty and sticky .

BUBUR LAMBUR

Ingredients;
300g rice
200g cooked chicken breast (shredded)
200g fresh prawn shelled
3 clove garlic
10 small shallot
3cm ginger
1 tsp white peppercorn
salt to taste
1 grated coconut ( squeeze for 2 cup thick santan,2 cup thin santan)
1 tsp chicken stock
garnish;
corriander leaves,some chop chilli padi

Method.;
Blend garlic,shallot,ginger,white peppercorn into paste.set aside.
wash the rice clean,put into a pot,add enough water and cook for an hour.add in the thin santan,salt and chicken stock to cook for a while.add in the blend ingredients, prawn and chicken shredded let cook for half hour,lastly add in the thick santan, gave a stir and bring to a short boil.off heat.garnish with fresh corriander leaves and chopped chilli.

KUIH KETAYAK /DADAR

My crepes skin have tiny holes,previous time i make is a smooth crepes skin.the recipe is the same
Is a nice soft skin.the crepes have a pandan flavor  rolled up with a palm sugar sweetened coconut filling.

KUIH KETAYAP / DADAR

Batter ingredients;
180g plain flour
1/2 tsp salt
 1 1/2 egg,beaten
8 pandan leaves,blend with 350ml water,strained
a drop of green colouring,if necessary ( I did not add)

Filling;
3 cup frsh grated coconut ( about 3/4)
100g gula melaka,chopped
3 tbsp water
1 pieces pandan leaves ,tear halve,cut to shorten length 1/2 tsp salt
1 tsp cornflour,mixed with 1 tbsp water,for shickening ( I omit it)

Method;
1.batter; sieve flour,salt into a mixing bowl,make a well in the centre and add eggs and pandan juice gradually.mix flour into water working from center outwards,strain and leave to stand for at least half an hour.
2.filling; cook gula melaka,water in a saucepan until syrupy.Add coconut,pandan leaves,salt and mix thoroughly.Add cornflour water and stir fry till thicken.leave to cool.
3.making skin batter;heat up a non sticksaucepan,grease with a little oil,pour 1 scoop of batter in the pan,tilt pan quickly to form a thin pancake.cook on low heat till set.remove from pan,put 1 tbsp filling onthe pancake and roll up like popiah.
4.place on serving plate and serve hot or cold as snack or dessert.
Note; i use a stainless steel saucepan with heavy bottomed,greased the pan with brush with oil,using lowest heat,when the pancake skin is ccok,flip onto a plate,pour the batter to the saucepan swirl to make it round,while waiting it to cook,you have to time to wrap while it still hot and it will stick together better.