Flavours of the Orient
For all those lovers of Thai cuisine, here are some easy- to- make recipes.
Mamak Mee Goreng–Chicken
Ingredients:
- Noodles cooked: 225g
- Diced pakchoy: 20g
- Diced potato (40gm): 6 no
- Diced tomato: 6 no
- Fried cotton tofu strips (25gm): 6 no
- Chicken breast shreds: 40g
- Chopped garlic: 5g
- Shrimp powder: 4g
- Beans sprouts: 35g
- Long spring onion: 10g
- Egg: 1.5 no
- Chilli paste: 0.5 tbs
- Sweet soya sauce: 1 tbs
- Tomato sauce: 1 tbs
- Oil: 10 ml
Method:
- Heat oil in a wok, add in the eggs and scramble. Saute the garlic and chilli paste.
- Stir in noodles, chicken, tomato sauce and sweet soya and toss it till sauce is evenly mixed. Sprinkle the shrimp powder.
Honey Chilli Lotus Stems
Ingredients
- Lotus Stem: 125g
- Corn Flour: 30g
- Maida: 15g
- Oil: 30 ml
- Dry chilli: 1g
- Chilly paste: 5 table spoon
- Honey: 10ml
- Vinegar: 5 ml
- Salt: 5g
- Sugar: 5g
- Spring onion: 5g
Method:
- Make a batter out of corn flour, maida and water.
- Apply batter to lotus stem, dust with corn flour and deep fry till crisp.
- Heat oil in wok, fry the cut dry chilli and chopped garlic till fragrant.
- Add in the honey, chilli paste and the vinegar, salt and sugar.
- Add in the fried lotus stem and toss it with chopped spring onion and serve.
- Add the vegetables, spring onion and toss it until hot and serve.
Thai Chilli Prawns
Ingredients:
- Prawn: 100g
- Sliced shallots: 15g
- Fresh red chilli slices: 1g
- Celery chopped: 4g
- Spring onions chopped: 5g
- Maida: 10g
- Garlic chopped: 5g
- Galangal chopped: 5g
- Corn flour: 40g
- Light soya sauce: 5ml
- Salt, sugar: 2g
- Lemongrass chopped: 5g
- Kaffir leaf shreds: 2gm
- Oil: 25ml
- Cooking wine: 5 ml
- Lemon Wedge: 1 no
- Fish Sauce: 5 ml
Method:
- Make a batter out of maida, corn flour, and water.
- Apply batter to the prawns and dust it dry in corn flour.
- Deep fry the prawn at 180 c till crisp and done.
- Heat oil in a wok and saute, sliced shallots, kaffir, lime, red chilli, garlic, celery, lemon grass and galangal.
- Add fish sauce, a pinch of sugar and the fried prawns.
- Toss the prawns till coated nicely. Add the spring onion and finish.
- Serve with lemon wedge.
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