Flavours of the Orient

the asian age

Life, Food

For all those lovers of Thai cuisine, here are some easy- to- make recipes.

Mamak Mee Goreng–Chicken
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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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