Steamed Fish with Lime (Pla Neung Manao)

Steamed fish is always a staple dish on our dining table as it is a healthy and simple dish to prepare and of course minimal cleaning which I like hehehe….I knew this dish will be well accepted therefore I slightly increase the seasoning sauce so that it is enough to go around :D 

Simple concoction but yet taste so flavorful and appetizing! :D 

Recipe source : Hot Thai Kitchen
Ingredient

• 1 Whole Seabass, approx 500gm (butterflied the fish)
• 1 tsp sesame oil
• 4 tbsp fish sauce
• 5 tbsp fresh lime juice
• 3 tsp brown sugar
• 3 tbsp finely chopped garlic
• 1 chilli, chopped
• 3 pickled garlic, chopped
• 2 tsp pickling liquid from pickled garlic
• 1/2 cup cilantro leaves, roughly chopped, reserved stems lining
• 2 stalk lemongrass, cut into halves

Method

1. Clean the fish thoroughly and pat dry with a kitchen paper (I got the fishmonger to butterfly the whole fish). Place lemongrass and cilantro stems on a steaming plate. Place the fish over. Smear the sesame oil over the fish.
2. Steam the fish over preheated steamer on high heat for 7-10 mins, depending on the thickness of the fish.
3. Meanwhile prepare the sauce by combining fish sauce, lime juice, chilli, chopped garlic/pickled garlic, sugar and pickling liquid together. Adjust taste accordingly.
4. When the fish is done, combine chopped cilantro with sauce. Pour the sauce all over the fish. Serve immediately.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Thai Vermicelli Salad in 3-Flavoured Sauce

This Thai vermicelli salad is different from the usual Yum Woon Sen which uses simply dressing like fish sauce, lime juice and palm sugar. With some balanced Thai 3-Flavoured Sauce I've made, I come up with this simple Thai flavored vermicelli salad :D We all , except hubby whom hate prawn, simply enjoy slurping up this dish! ^0^

Ingredient (4 servings)

• 150gm bean vermicelli, soak till softened
• 300gm squid, cleaned and sliced
• 220gm medium prawns, peeled & deveined
• 1 canned straw mushroom, sliced into half
• 2 heap tbsp dried shrimps, softened
• 2 tomatoes, sliced
• 8 tbsp thai 3-flavoured sauce
• 2 stalk spring onion, diced

Method

1. Heat 1 tbsp oil in pan, add dried shrimps and fried till crispy, drained well.
2. Bring a pot of water to boil, blanched vermicelli for a while till translucent. Drain well and place in a mixing bowl.
3. Using the same pot of hot water, bring to boil again and cook mushroom, squid and prawns for about 1-2 mins. Do not overcook. Drain well and transfer to the mixing bowl.
4. Add in sliced tomatoes, spring onion and sauce. Toss well and serve immediately!

Thai Fish with Three Flavoured Sauce (Pla Sam Rot)

Pla Sam Rot means deep fried fish with a sweet, tangy and spicy tamarind sauce. It can taste rather complicated with so many flavors mixing together but is indeed to die for dish! Crispy and succulent deep fried fish really goes well with this flavorful thai three flavored sauce and do not forget the extra fresh herbs topped over the dish…..double thumbs up! ^.* 

Recipe source : Soul Kitchen Blog

Ingredient

• Approx. 500gm red tilapia
• 2 large handful of fresh basil leaves
• 1 handful of coriander leaves
• 3 kaffir lime leaves, shredded
• 1 red chilli, finely sliced
• 1/2 cup thai three flavored sauce

Method

• Clean the fish thoroughly and pat dry. Make 3 slashes on both sides of the fish and lightly rub some salt all over.
• Heat some oil in a wok. (make sure the oil is real hot) Gently slide in the fish in cook till golden brown, about 5 mins. Slowly turn over the other side. Remove fish, drain well and place on a serving plate.
• With remaining oil in wok, add in basil leaves and fry till crisp over high heat for about 2 mins. Drain well.
• With the same wok, add in three flavored sauce and cook till heated through. Remove from heat.
• Drizzle the sauce over the fried fish. Top with fried basil leaves, followed by kaffir lime leaves, coriander leaves and chilli. Serve immediately.

Dislike pan frying whole fish? Try boneless & skinless fish fillet which works equally well without comprising the taste :D 

Ingredient

• 550gm boneless, skinless fish fillet, cut into chunks
• 2 tbsp tapioca flour, plus extra for dusting
• 1 egg
• 1/4 cup water
• 1/4 tsp salt
• 1/2 tbsp oil
• 4 tbsp thai three flavored sauce

Method

1. Dissolve tapioca flour in water. Whisk in egg, salt and oil.
2. Heat 1/2 cup oil in wok. Make sure the oil is heated through.
3. Dip fish fillet into egg batter. Slide the fish fillet into hot oil, deep fry till golden brown on both sides. Drain well on kitchen paper. Repeat process till all fish is done.
4. Remove excess oil in wok, add in three flavored sauce and bring to boil.
5. Add in fried fish fillet and toss lightly to coat evenly.
6. Dish up and serve immediately.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Thai Three-Flavoured Sauce (Soas Sam Rot)

I always love food that is spicy and sour and yes I am slowly introducing some spicy food to my both kids :D My 7 year old boy can take medium heat pretty well like Malay mee goreng. Japanese curry with medium heat is also no problem for their palate :D  Hopefully soon they will be abled to accept the same level of spiciness as me so that I can whip up spicy food as often as I like! hehehe

This Thai 3-flavoured sauce supposed to be spicy, sour and sweet at the same time.  Looks very tantalizing indeed! But the final result is not as spicy and sour as I thought, is more on the sweet side >.< Guess I should reserve some chilli seeds and reduce the sugar amount for my next attempt :D But overall it is still a very flavourful sauce which is great in tossing over vermicelli salad and over deep fried chicken/fish fillet.

Chopped chilli, cilantro stems, shallots & garlic

Chopped palm sugar, brown sugar, tamarind paste & fish sauce

Recipe source : Shesimmers.com
Ingredient

• 40gm red chillies, deseeded and finely chopped (retained some seeds for extra spiciness)
• 40gm peeled garlic, finely chopped
• 40gm peeled shallots, finely chopped
• 20gm finely chopped cilantro stems
• 120gm palm sugar, roughly chopped
• 1/2 cup water
• 50gm brown sugar
• 1/3 cup fish sauce
• 1/3 cup thick tamarind liquid
• 2 tbsp corn oil

Method

1. Heat up oil in a medium saucepan, fry the chilli, garlic, shallots and cilantro stems over medium heat until fragrant.
2. Add in the remaining ingredients and bring to boil. Lower heat and simmer till sauce is reduced and thickens, approx 1.5 cups.
3. Store the cooled sauce in a cleaned glass jar and refrigerate or freeze.

Ways to use the sauce…..

Deep Fried Fish Fillet                                               Thai Vermicelli Salad

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Salted Black Olive Fried Rice (Khao Phad Nahm Liap)

This is a fast and simple Thai style fried rice. The main ingredients are just minced meat & chinese black olives which renders a savoury and flavourful taste to this fried rice. 

This is the first time I uses the salted black olive 乌橄榄 (left pic) in the fried rice. I always uses olive vegetables (right pic) which is completely different taste from the latter. The olive vegetables is a mixture of mostly mustard, oil, salt and minimal amount of olives inside. It is best to use the whole chinese black olive in this dish as you can really taste the natural flavour of the olives :D 

Recipe source : YouCanCookThai
Ingredient

• 4 cups cooked rice (I've used mixture of white and brown rice)
• 250gm ground chicken
• 8 Chinese salted black olives
• 3 cloves garlic, minced
• 2 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 1 tbsp sugar
• 2 tbsp corn oil
• sliced cucumbers, tomatoes, roasted cashew nuts for garnishing

Method

1. Remove black olive seeds and chopped finely.
2. Heat oil in a wok, sauté garlic till fragrant.
3. Add chopped olives and fry for 2 mins.
4. Add in ground chicken and fry till 2 mins, break up the pieces with the spatula. Add in seasoning.
5. Add in rice and mix evenly, cook till rice is heated through. Dish up and serve.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Thai Fried Chicken (Gai Tod)

Hmmm guess no one can resist these tantalizing fried chicken! ^0^ There are so many variations on the marination for thai fried chicken but undoubtedly all should taste fantastic hehehe….Instead of using cupfuls of hot oil for deep frying, I used about 1/2 cup of oil for shallow deep-frying and it still yields a crispy skin and tender juicy meat.  

Recipe source : Chez Pim & RasaMalaysia

Ingredient

• 1 kg mid-joint chicken wings
• 6 cloves garlic
• 2 heap tbsp cliantro stem/roots
• 1/2 tbsp ground black pepper
• 1 tsp large grained sea salt
• 2 tbsp oyster sauce
• 3 tbsp fish sauce

Flour Mixture (mix well)

• 4 tbsp plain flour
• 4 tbsp tapioca starch
• 4 tbsp rice flour

Method

• Clean the chicken and pat dry with paper towels.
• Pound garlic, cilantro roots and salt until they become a fine paste.
• Add the paste, fish sauce, oyster sauce to the chicken and mix well. Marinate overnight in fridge.
• Coat the marinated chicken in the flour mixture and shake any excess flour off.
• Heat about 1/2 cup oil in wok. Gently drop in chicken (in batches) and pan fry for 3 mins, turn over the other side and fry till golden brown. Transfer the fried chicken onto a plate lined with paper towels to absorb the excess oil.
• Serve immediately with Thai sweet chilli sauce.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Thai Sweet Chilli Sauce

If not for this Asian Food Fest Thailand, I've will never thought of making this Thai sweet chilli sauce! Moreover ready bottled one is always easy to find in all supermarket :D I love Thai sweet chilli sauce and there is always a bottle sitting in the fridge at all time :D Now I know what to do if I ever run out of this sauce as this is so simple to make from scratch! 

Simple ingredients to make the sauce! Distilled vinegar, sugar, salt, red chilli and garlic

Recipe source : Shesimmers.com

Ingredient

• 3 large garlic cloves, peeled
• 2 red chillies, deseeded (retained the seeds if you prefer more spicy sauce)
• 1/4 cup white distilled vinegar
• 1/2 cup sugar
• 3/4 cup water
• 1/2 tbsp salt
• 1 tbsp cornflour
• 2 tbsp water

Method

1. Puree all ingredients, except the last two, until fine.
2. Transfer the mixture to a saucepan and bring to a boil. Lower heat and simmer until the mixture thickens slightly and the garlic-pepper bits begin to soften, for about 3 minutes.
3. Dissolve cornflour in 2 tbsp water. Stir in cornflour liquid into the sauce and cook till thickens.
4. Cool completely before storing in a cleaned glass jar and refrigerate.

Looks tempting isn't it?? 

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Pad Thai

Sawasdee Ka! SabaiDee Rue Ka…. ^0^ My greetings in Thai "Hi, how are you doing?" This is my first posting to Asian Food Fest Thailand hosted by Lena of Frozen Wings! There were a couple of Thai food recipes which I've attempted before in my blog like green curry chicken curry, som tam, seafood tom yum gong etc….With this particular month event, it gives me an opportunity to explore more of authentic Thai food and its culture! Time to get busy in the kitchen again! ^0^

Dried Pad Thai Rice Sticks which is readily available in the local supermakets :D

Recipe source : thaifood.about.com

Ingredient

• 250gm dried pad thai rice noodles
• 10 medium fresh prawn, shelled 
• 3 boneless & skinless chicken drumsticks, sliced
• 1.5 tbsp light soy sauce
• 1 red chilli, sliced
• 4 cloves garlic, finely chopped
• 1 tsp ginger, finely chopped
• 2 eggs, fried into omelette and shredded
• 2 cups bean sprouts
• 3 stalk spring onion, chopped
• ground roasted peanuts & lime for garnishing

pad thai sauce : mix well (I double the mixture, need not use up all)

• 2/3 cup water
• 2 tsp chicken stock powder
• 6 tbsp rice vinegar
• 2 tbsp fresh lime juice
• 5 tbsp brown sugar
• 1/2 tsp pepper

Method

1. Marinate sliced chicken with 1.5 tbsp soy sauce for 30mins.
2. Bring a pot of water to boil. Add in rice noodles and turn of heat. Soak for approx. 5 mins until softened. Drain away water.
3. Heat 1 tbsp oil in wok, add chilli, ginger & garlic and fry till fragrant.
4. Add in chicken and fry for 2 mins.
5. Add in prawn and toss briefly.
6. Add in softened noodles. Toss with a pair of chopstick and a spatula. Toss and add in 3-4 tbsp of pad thai sauce to keep the mixture moist. Keep adding in the sauce gradually and fry till noodles is fragrant.
7. Add in bean sprouts and spring onions and mix for a minute. Turn off heat, dish up and serve with ground peanuts & lime at the side.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted byLena of frozen wings

Somtam - Thai Papaya Salad

When is the last time I eaten green papaya? Only during my confinement period , fish soup with green papaya hahaha....I actually had this refreshing for lunch today! Spicy, sour, sweet & crunchy salad to help detox as have eaten too much sinful desserts/food for the past weeks >.<

Recipe source : mycookinghut
with slight modifications
Ingredient

• 500gm green papaya, shredded
• 3 cloves garlic, minced
• 3 green thai chillies, choppped
• 10 cherry tomatoes, halved
• 80gm long beans, cut and blanched lightly
• 40gm roasted peanuts
• 20gm dried shrimps, softened
• 1 sprig cilantro, shredded
• 1 stalk spring onion, sliced
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 3 tbsp palm sugar

Method

1. Soak the shredded papaya in cold water briefly, drained well.
2. Place chilli, garlic, long beans, dried shrimps and peanuts in a mortar. Crush lightly.
3. Combine fish sauce, lime juice & palm sugar. Stir till sugar is well dissolved.
4. Toss all ingredients in a large mixing bowl evenly. 

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My Kitchen Snippets...

Pandan Chicken

After seeing Bee Bee's pandan chicken, I could not resist the temptation and quickly got all the ingredients ready and whip this up! :) Oh my is so delicious and not oily as it is oven baked!

how to wrap pandan chicken without using toothpick?! I used my own way of wrapping but you can refer to the demonstration over here : click here to watch the video by WokkingMum :)

Recipe source : My Kitchen Snippets

Ingredient (approx 18 wraps)

• 5 bonelesss fresh chicken drumstick, cut into bite size
• 2 tbsp cilantro, finely minced
• 1 tbsp ginger, minced
• 2 tbsp garlic, minced
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp palm sugar
• 1 tsp turmeric powder
• pandan leaves, soak for at least 30mins

Method

1. Mix all ingredients, except pandan leaves. Marinate for 1 hour or overnight in fridge.
2. Form pandan leaf into small pockets and fill with a couple of diced chicken. Wrap and seal.
3. Bake the wrapped pandan chicken in preheated oven at 200 deg cel for 25 mins until golden brown.