Browsing Tag:

Thai Cooking

In Asian, Recipe on
October 1, 2016

Massaman Beef Curry

You know winter is actually here when you have to set your alarm fifteen minutes earlier in the morning to allow for the struggle of getting out of your warm bed in the morning. And when your walk to work takes about half the usual time because you’re power walking to bring your heart rate up.

Ahhhh winter. It feels like you went away not that long ago!

I feel like it was only yesterday that I was packing away my winter coats, ugg boots and thick blankets and now I’m taking them back out again! Also making a reappearance is my trusty thermal cooker, which I have started using again on a weekly basis for my repertoire of soups, curries, stews and whatever else warm I can think of to get me through the winter. Read more

In Recipe, Salad on
April 19, 2011

Thai Noodle Salad

In my early high school years (it seems like so long ago now!), my mum would occasionally take us to a take away shop after school to buy fish and chips, which we’d happily devour on our trip home- with me on one side of the back seat, my sister on the other, a fork each and the box between us. We’d eat slowly, trying hard not to make a mess onto the car seat and by the end up the car ride, the car would fill up with the smell of fried food.
 
From memory, the fish and chips from that shop were not particularly good- but anything deep fried after a tiresome school day would have tasted delicious by our standards. However, there was one thing that kept these few visits so memorable- the salad. Along with the fish and chips, we were allowed to choose any of the salads on offer, and I naturally went for the most exotic sounding one- the thai noodle salad (though I had no idea what thai flavours were).

The salad was made of long slippery cold noodles, coated in a thick sweet sauce, which tasted like sweet chilli sauce, only with a slight taste of peanut butter and a hint of saltiness. Though I can’t remember exactly what it tastes like, I do remember it to be terribly addictive and delicious (you know, the type of delicious that keeps you up in the middle of the night just thinking about how good it tastes) and has been embedded into the memory since the first time I had it.

Quite simply, it was the most amazing salad I’d ever tasted!

Unfortunately, the shop was no longer in business by fourth time we went back, instead, being replaced another fish and chips shop. We ordered fish and chips again, but since this new shop didn’t offer the thai noodle salad, we chose another salad. The fish and chips weren’t bad, but without the salad, it just wasn’t the same anymore. That was the last time we went back there.

I never found another thai noodle salad like that one again, so I attempted to make my own at home, after seeing this recipe. The dressing had sweet chilli sauce and peanut butter- the two things I actually remember tasting in the salad, so I had a go to see what it would taste like. Funnily enough, the dressing was very similar to the sauce I used on the Thai Chicken Pizza I made last year. I only followed the recipe for the dressing, and used whatever I had in my fridge for the rest of the salad (I used spaghetti because I remembered noodle in the original salad to be more spaghetti like :D)

And the verdict?? Although the salad was delicious in its own right (I could see where its high ratings were coming from), I was slightly disappointed that it didn’t taste much like the one I had in mind. The peanut butter taste was a bit too strong and the sweet chilli taste too weak but it did spark a bit of a memory- and I had no problem gobbling the whole thing down myself! I’ll definitely be trying this recipe again, but tweaking the ingredients a bit-so hopefully, I’ll be back soon with an even better recipe to share! 😀

Thai Noodle Salad

recipe from here
Note: I halved the recipe, which made enough for myself- so this recipe should make around 2-4 servings, rather than the 20 stated on the website!

1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped peanuts
2 tablespoons toasted black sesame seeds
8 ounces frozen cooked shrimp, thawed and drained

1/4 cup peanut butter
2 tablespoons tahini
1/4 cup rice wine vinegar
1/4 cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

In Asian, Recipe on
November 13, 2010

Pad Thai


I love watching my mother cook.

There’s something mesmerising about the way she moves swiftly through the kichen that keeps me standing there, watching her for hours. I love the unique way she cooks, the way she manoeuvres the spatula and her clever tricks -for instance, the way she loads up the wok with raw veggies and scoops them with the wok lid before they start to wilt, to cook them all without them falling out. I love how effortless she makes cooking seem, simply tossing all the ingredients in our tiny wok, so that each an every piece is cooked equally.

It isn’t as easy as it seems- I would know. Everytime I try cooking in a wok, I feel more like I’m folding the ingredients roughly rather than cooking, and I can’t seem to cook everything evenly, no matter how hard I try to mimic my mother’s movements. The first time I tried to cook vegetables, my mum told me to add oyster sauce, and copying the way she adds wine, I poured it around the vegetables, straight onto the flaming hot wok. Of course, it immediately sizzled fiercely and burnt, creating a mess, much to my mother’s annoyance. I stayed away from cooking for a while.


I think one of the reasons why I have more of an interest in baking than cooking is because no one else in this household already does it well. There isn’t anyone to constantly tell me what I’m doing wrong- I can do whatever I want, learn from my mistakes and figure things out myself. And importantly, there’s a slightly greater sense of satisfaction in succeeeding where no one else you know has succeeded before.

So it’ll come to no surprise that my cooking hardly ever features on this blog- I rarely ‘cook’. And when I do, you’ll most likely find my cooking up something new and different to what my mother would usually cook, like this pad thai- one of the few dishes I regularly cook. At first I was a little scared of stir frying, especially as the noodles could possibly stick to the work and cause a mess. Luckily they didn’t and the recipe really couldn’t be any simpler- it’s just a matter of mixing up a sauce which consists of 4 ingredients, and then stir frying it with rice noodles and whatever else you feel like throwing in =)


We were also quite skeptical of the recipe at first because of the one strange ingredient we’d never even heard of before- tamarind. It is extremely pungent as other blogger had me warned, infact so stinky, the first time we made it, we were almost sure that it wouldn’t work out. But we were pleasantly surprised when it did and it was so good, that I could immediately think of plenty of pad thai dishes I’d had at restaurants that were inferior to this.

This pad thai has since become our go to dish whenever we’re looking for something different for dinner. We usually make a huge pot of sauce and keep the remainder in the freezer (which led to a really cool discovery- it doesn’t actually become solid in the freeer!) and then stir fry it with the noodles whenever we feel like a pad thai.

And thanks very much to this recipe, I’ve had plenty of practice with stir frying- I think I’ll soon be able to cook like my mum!! (or…maybe not…….)

Pad Thai

from Chez Pim via Use Real Butter

vegetable oil (for frying)
12 oz. chicken (2 oz. per serving)
4 cloves (10g) minced garlic (about 1/2+ clove per serving) sauce (see below) (about 1/4 cup per serving)
1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
6 eggs (1 egg per serving)
1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
1 cup (155g) ground peanuts (1-2 tbsps per serving)
3-4 cups bean sprouts (1/2 cup per serving)
1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
1 cup garlic chives or green onions, chopped (2 tbsps per serving)
moresprouts (garnish)
fresh limes (garnish)

sauce
1/2 cup (130g) tamarind paste
1/2 cup (120g) fish sauce
1/3 cup (75g) brown sugar
1 tbsp (9g) chili powder (to taste- I omit this)

Make the sauce: Over a low flame, heat the tamarind, fish sauce, and brown sugar together until the sugar is dissolved. Stir in the chili powder a teaspoon at a time to desired spiciness. (I sometimes add a teaspoon or two of dark soy sauce to deepen the colour- the colour of the sauce will depend on the colour of your ingredients) Bring the sauce to a simmer. Turn off the heat (keep sauce warm).

Make the pad thai: [The key is to cook up 1-2 servings at a time!] Heat 2-3 tablespoons ofoil in wok or large frying pan over high heat. Add 2 ounces of chicken andstir-fry until it is half cooked. Add 1-2 tablespoons of sauce, and a pinch of
garlic. Stir around and add about 2 cups of loosely packed (for me, a big handful)of rice noodles plus 1/4 cup of sauce to the pan and stir vigorously until the noodles soften. If it dries out, you can add some water. Push the noodles to the side and crack an egg into the pan. Let the egg cook for 10 seconds and then toss the noodles and egg together in the pan. Drop 4-6 shrimp, a couple of tablespoons of ground peanuts, a heaping tablespoon of turnip, and 1/2 cup of sprouts into the pan. Stir fry until the shrimp are just cooked (very fast – about a minute). Toss in the green onions or garlic chives and remove from heat. Serve hot with more sprouts, ground peanuts, and lime wedges for garnish.

In Other, Recipe on
November 1, 2010

Thai chicken pizza

‘You give what you want not what you don’t want

These were the words of my best friend in year 4, when I gave her a little gift. It was a bag of bright pink ‘magic’ sand with which we’d been playing with a couple days before- I could tell she really liked it. I casually remarked ‘Oh, I didn’t want it anymore’ not because I actually didn’t want it, but I don’t know about you, but I feel bad when someone gives me something they really like. I didn’t really think about how it would make it feel like accepting someone else’s rubbish =S

These same words ran through my head, as my mother rummaged through our pantry to find packets of lollies and chocolate to hand out to the little trick-or-treating kids. We found many packets of opened chocolates and lollies, even more packets of unopened chocolates, easter eggs (hehe..at least they were from this year’s easter?) and loads and loads of expired confectionary which filled our bins pretty quickly. (only the perfect, unopened, unexpired ones went to the little kiddies, I assure you) I don’t think our pantry has had quite a clean out since last halloween!

We ended up getting two knocks on our door- the most we’ve ever had 🙂 I guess halloween is getting more popular now- I was delighted when I saw one of our neighbours decorated their house, if only for one night, with fake spiderwebs and pumpkins!

Unfortunately, I was stuck at home, bored, studying cramming for legal studies exam today. On a brighter note, I only have one more exam to go! Yay!

I’m rather proud of myself for not blogging for *gasp* two weeks (okayokay….so maybe I’ve done so before, but not during an exam period!). But of course, I couldn’t resist staying away from the kitchen. So on the one day my parents were out, I snuck into the kitchen to make pizza!

I’ve never had a non tomato sauce based pizza before, so I did find this slightly weird at first. I only used the recipe for the base and the sauce and then I topped it with some left overs and whatever else I could find in the fridge which didn’t take too long to chop up ;P I absolutely loved the sauce- it was so addictive that I had only intended to eat half the pizza but then accidently gulped the whole thing down…..hehe =)

Anyways, shall go back to studying now 🙂 I finish exams on Thursday (yay!) so (maybe) watch out for even yummier things here in the near future!!

 

Thai Chicken Pizza

Adapted from allrecipes

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon honey
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil

3 1/2 tablespoons peanut butter
3 tablespoons rice vinegar (I’d probably decrease to 1-2 tablesoons as I found it too sour for my tastes)
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon minced fresh ginger
2 teaspoons honey

1 boneless chicken breast half, cooked and sliced into thin strips
2 tablespoons toasted sesame seeds
1 tablespoon paprika
1 small fresh red chile pepper, finely chopped
1 teaspoon salt
4 green onions, sliced
1 cup grated mozzarella cheese
1 carrot, peeled and grated
1/4 cup chopped fresh cilantro

1.Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
5.To make the peanut sauce, place peanut butter, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth.
6.In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
7.Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.