2lb boneless lamb cut into 1" thinish slices
2 tbsp pad thai sauce
1 tbsp fish sauce
1/2 tsp salt
1 tbsp soy sauce
2 tsp spicy dry garlic chutney (more for spicy)
2 tbsp ginger garlic paste
1 tsp tamarind concentrate
combine all ingredients, leave to marinate at least 1 hour. Pan fry or grill the lamb accordinging to your liking, garnish with coriander.
A slow growing collection of the Malzu familiy's favourite recipes
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Saturday, 2 January 2010
Friday, 11 December 2009
Pad Thai chicken
Serves: 4
Ingredients
300g Rice noodles, thick, dried
3 tbsp vegetable oil
2 Eggs
0.5 tsp Salt
0.5 tsp ground black pepper
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
60g shrimps, cooked
3 small Spring onions, shredded
3 tbsp roasted Peanuts, coarsely ground
3 tbsp Fish Sauce
3 red chillies, seeds removed, sliced
1 tbsp lemon juice
0.5 tsp brown sugar
120g bean sprouts
50g mange tout or sugar snap peas, sliced
3 tbsp coriander leaves, chopped
1. Soak the rice noodles in hot water for 20 minutes until they have softened.
2. Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette - turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.
3. Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.
4. Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chillies, lemon juice and brown sugar. Stir fry over a high heat for a further minute.
5. Toss in the beanspouts, mangetout and omelette strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander.
Ingredients
300g Rice noodles, thick, dried
3 tbsp vegetable oil
2 Eggs
0.5 tsp Salt
0.5 tsp ground black pepper
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
60g shrimps, cooked
3 small Spring onions, shredded
3 tbsp roasted Peanuts, coarsely ground
3 tbsp Fish Sauce
3 red chillies, seeds removed, sliced
1 tbsp lemon juice
0.5 tsp brown sugar
120g bean sprouts
50g mange tout or sugar snap peas, sliced
3 tbsp coriander leaves, chopped
1. Soak the rice noodles in hot water for 20 minutes until they have softened.
2. Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette - turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.
3. Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.
4. Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chillies, lemon juice and brown sugar. Stir fry over a high heat for a further minute.
5. Toss in the beanspouts, mangetout and omelette strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander.
Tuesday, 14 July 2009
Thai Chicken with Holy Basil and Chillies
200g boneless & skinless chicken, thinly sliced
2 garlic cloves,
1 red chili, chopped
1 1/2 tbsp oil
80g sliced onion
1 1/2 tsp nam pla
1 tsp white sugar
1/2 tsp soy sauce
2 1/2 tbsp chicken stock
Garnish: 1 red chilli, sliced lenghways
10 holy basil leaves
Crush garlic & chilli in a pestle & mortar. Heat oil in a work over medium flame and stir fry paste. Add chicken and continue frying & stirring. Add onions, fish sauce, sugar and soy sauce, stirring and frying continuosly. Add stock, chilli and basil leaves and fry for another 15 seconds. Serve immediately with jasmine rice.
2 garlic cloves,
1 red chili, chopped
1 1/2 tbsp oil
80g sliced onion
1 1/2 tsp nam pla
1 tsp white sugar
1/2 tsp soy sauce
2 1/2 tbsp chicken stock
Garnish: 1 red chilli, sliced lenghways
10 holy basil leaves
Crush garlic & chilli in a pestle & mortar. Heat oil in a work over medium flame and stir fry paste. Add chicken and continue frying & stirring. Add onions, fish sauce, sugar and soy sauce, stirring and frying continuosly. Add stock, chilli and basil leaves and fry for another 15 seconds. Serve immediately with jasmine rice.
Tuesday, 7 July 2009
Thai Tamarind Chicken Stir Fry
4 chicken thighs
1 cup Mushrooms sliced
2 thumb-size pieces ginger, sliced into matchstick-like pieces
3 cloves garlic
handful fresh corriander
2 tsp. cornstarch powder dissolved in 3 Tbsp. regular soy sauce
2-3 Tbsp. Oil
TAMARIND SAUCE:
2 tsp. tamarind paste
1/3 cup water
2 Tbsp. fish sauce
2 Tbsp. sugar
1-3 fresh chillies, or to taste
Place chicken pieces in a bowl and pour over the cornstarch and soy sauce mixture. Stir well to cover chicken with the sauce. Set near the stove to marinate while you make the tamarind sauce.
Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce). Also set near the stove.
Pour 2-3 Tbsp. oil into a wok or large frying pan. When hot, add the garlic, ginger, mushrooms, and chicken (together with the cornstarch/soy sauce marinade).
Stir-fry 1-2 minutes, or until the wok or pan becomes dry. At this point, and continue stir-frying another 1-2 minutes.
When wok or pan becomes dry again, start adding the tamarind sauce 2-3 Tbsp. at a time, always when wok or pan becomes dry. Continue stir-frying in this way until all the sauce has been added and the chicken is cooked (8-10 minutes in total).
Remove from heat and adjust seasonings to taste.
1 cup Mushrooms sliced
2 thumb-size pieces ginger, sliced into matchstick-like pieces
3 cloves garlic
handful fresh corriander
2 tsp. cornstarch powder dissolved in 3 Tbsp. regular soy sauce
2-3 Tbsp. Oil
TAMARIND SAUCE:
2 tsp. tamarind paste
1/3 cup water
2 Tbsp. fish sauce
2 Tbsp. sugar
1-3 fresh chillies, or to taste
Place chicken pieces in a bowl and pour over the cornstarch and soy sauce mixture. Stir well to cover chicken with the sauce. Set near the stove to marinate while you make the tamarind sauce.
Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce). Also set near the stove.
Pour 2-3 Tbsp. oil into a wok or large frying pan. When hot, add the garlic, ginger, mushrooms, and chicken (together with the cornstarch/soy sauce marinade).
Stir-fry 1-2 minutes, or until the wok or pan becomes dry. At this point, and continue stir-frying another 1-2 minutes.
When wok or pan becomes dry again, start adding the tamarind sauce 2-3 Tbsp. at a time, always when wok or pan becomes dry. Continue stir-frying in this way until all the sauce has been added and the chicken is cooked (8-10 minutes in total).
Remove from heat and adjust seasonings to taste.
Monday, 1 December 2008
Thai Coconut rice
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
SERVES 4
2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. vegetable oil
Optional: 1 tsp. white or brown sugar
Optional: 1 tsp. coconut flavoring
Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.
Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.
Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.
Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat.
The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.
When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another bowl or container together with a rice scoup for serving. ENJOY!
NOTE: This recipe works best with Thai white (jasmine) rice. Other types of rice may not be as enhanced by the flavor of the coconut milk.
Cook Time: 20 minutes
Ingredients:
SERVES 4
2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. vegetable oil
Optional: 1 tsp. white or brown sugar
Optional: 1 tsp. coconut flavoring
Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.
Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.
Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.
Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat.
The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.
When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another bowl or container together with a rice scoup for serving. ENJOY!
NOTE: This recipe works best with Thai white (jasmine) rice. Other types of rice may not be as enhanced by the flavor of the coconut milk.
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