Friday, Feb 21, 2020 | Last Update : 12:45 AM IST

Flavours of the Orient

Published : Jul 14, 2018, 12:09 am IST
Updated : Jul 14, 2018, 12:09 am IST

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

Mamak Mee Goreng–Chicken
 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
  • Tomato sauce: 1 tbs
  • Oil: 10 ml


  • 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



  • 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


  • 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



  • 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


  • 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.

Tags: mamak mee goreng–chicken, honey chilli lotus stems