Anna's Exploring Taste

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Anna's Exploring Taste

Hi, I'm Anna, I'm living in Bangkok. From time to time, I traveled alone and I love exploring food f

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Eat Better, Feel Better!

08/10/2021

SUPER EASY YAKINIKU DON
Yakiniku Donburi (abbreviated to Yakiniku Don) means grilled meat with Japanese BBQ Sauce (Yakiniku no Tare) and top it on the rice. This recipe is quick and made in just 15 minutes because Japanese supermarkets usually carry ready-to-use “Yakiniku no Tare” sauces, so the donburi dish is basically very easy to prepare.
Cusine: Japanese
Serving; 4
Total: 15 mins

800g beef tenderloin or sirloin, steak cut (½-inch thick)
1 tablespoon Soy Sauce
2 clove garlic, grated
1/2 Tsp ginger, grated
2 Tbsp cooking oil
8 Tbsp Yakiniku no Tare sauces
1 Tsp sesame oil
1 Tbsp toasted sesame seeds
1 cup beef broth or water
50g king oyster mushrooms, sliced
1 Tsp ground white pepper
3 scallion stalks, chopped
Sliced lemon
Japanese steamed rice for 4 servings

EGGS
To make the 7 minutes egg, boil water in a pot. When the water comes to a full boil slowly lower eggs to boiling water. Boil for 7 minutes. Remove and dip it in cold water. Peel and cut in half.
DON
Heat a skillet with cooking oil over medium heat. Pan sear the beef steak for 1-2 minutes on each side.
Add grated garlic and ginger. Pour on the Yakiniku no Tar sauce, toss the beef to evenly distribute the sauce, fry for another minute for medium rare or until cooked to your liking.

Then turn the heat off. Remove the beef. Keep the leftover oil and Yakiniku sauce in the skillet.
Transfer beef to a plate. Set aside for 5 minutes to rest. Cut beef into thin slices.
Continue with the skillet, add king oyster mushrooms and beef broth, cook for a few minutes until sauce thickens. Sprinkle it with ground white pepper. If desired, adjust seasoning with Yakiniku no Tar sauce. Turn the heat off, add sesame oil and toss to combine.
Serve in an individual bowl or plate, scoop hot steamed rice in the bottom and top with sliced beef, boiled egg and mushrooms over the rice. Garnish with scallions, toasted sesame seeds and lemon. Sprinkle it with ground white pepper. Serve immediately,
Optional, serve hot with pan fried spinach (see the recipe https://bit.ly/3Dr1URd) as the accompaniment to a meal. Share and enjoy!

05/10/2021

SAUTÉED SPINACH WITH GARLIC AND LEMON
This quick and easy recipe is made in just only 5 minutes! My Asian adaptable stir-fried spinach is the best side dish to make when you want a meal that's big on vegetables without the wait time. In order to have the best taste like Asian restaurant's pan-fried vegetables, you must add chicken broth while sauté them in the very hot wok.
Serves: 4
Cuisine: Asian
Total: 5 mins

bundle of fresh spinach (300g)
8 cloves garlic, minced
2 tbsp olive oil
1/3 cup chicken broth
1/2 Tsp salt
1/3 Tsp ground white pepper
1/2 Tsp roasted sesame seeds
lemon wedge

Pre-heat a wok or heavy based skillet over medium high heat for about 10 seconds.
When the wok is hot, add olive oil, heat the oil until and then add garlic, stir for 5 seconds.
Add spinach, chicken broth and salt, stir quickly and turn to the bottom until it is wilted and sprinkle with ground white pepper, stirring frequently for about 1 minute.
Remove from the heat. Serve immediately, squeeze some lemon. Sprinkle with roasted sesame seeds. Enjoy!
Photo Taken By iPhone 8 Plus

02/10/2021

THAI-STYLE SUKIYAKI STIR FRY
สุกี้แห้ง also known as Suki Hang or Stir Fried Sukiyaki with glass vermicelli that is a popular Thai street food. Sukiyaki hot pot is a Japanese dish that has an influence over the Thai kitchen. Anyhow, Suki Hang or stir fried sukiyaki is adapted from the sukiyaki hot pot, served without broth to dilute the sukiyaki sauce, it makes stir fried sukiyaki spicier than the hot pot.
Suki Hang is enriched with the aromatic flavor of garlic, chili and sesame seed scent, the taste is a perfect mixture of sweetness, sourness and spiciness. It is considered an easy Thai noodle dish that is very delicious, easy and of course super fast, ready on the table in just 10 minutes.
Cusine: Thai
Serves: 4
Total: 15 mins
-STYLE STIR-FRY SUKIYAKI WITH PORK INGREDIENTS
200g thinly sliced pork or chicken meat
2-3 small bundles (5 oz) glass vermicelli (mung bean threads), soak in warm water for 10-15 minutes to soften. Drain.
4 eggs
3 Tbsp canola oil
1/2 cup of Thai sukiyaki sauce (I use Pantai Cantonese Suki Sauce as image.)
2 Tbsp light soy sauce or tamari
2 Tbsp oyster sauce
1/4 cup chicken broth or water
5 cloves garlic (minced)
1 Tbsp sesame oil
1 Tsp roasted sesame seeds
2 cups napa cabbage, bite-sized pieces
2 cup water spinach or another leafy greens, cut into 2-inch pieces
1/2 cup chinese celery or regular celery, cut into 1-inch pieces
1/2 cup scallion cut into 1-inch pieces
1/2 cup cilantro, cut into 1-inch pieces
12 dried shiitake mushrooms, soaked in 2 cups hot water until soft about 15 mins (optional enoki mushrooms or white mushrooms)
White pepper powder to taste
Dash of salt to taste

Marinade the pork or chicken with 1 Tbsp light soy sauce and ground white pepper, mix until evenly coated. Set aside.
Beat up eggs along and a dash of white pepper powder, keep whisking in deep circular motions until it is nice and fluffy..
Add 1 Tbsp canola oil in a wok and heat the oil until very hot with high smoke points. Beat the egg up more and pour in directly into the center of the oil. Leave for about 1 minute to cook, stir until cooked. Remove and set aside.
Continue with the wok, pour 1 Tbsp canola oil. Add napa cabbage and sauté for about 1 minute. Then add water spinach and shiitake mushrooms, sauté for about 1 minute. Remove and set aside.
Continue with the wok, pour 1 Tbsp canola oil. Add garlic and stir for 10 seconds until fragrant.
Add pork. Sauté for about 2 minutes.
Add glass vermicellis, 1/4 cup chicken broth, 2 Tbsp oyster sauce, 1 Tbsp light soy sauce and 1/2 cup Thai sukiyaki sauce. Stir for 1 minute until they are evenly coated with the sauce.
Add chinese celery, scallion, cilantro, napa cabbage, water spinach and eggs. Sprinkle with white pepper. Give it a good stir. Continue to stir-fry until glass vermicellis are soft.
Adjust with more soy sauce and Thai sukiyaki sauce to taste.
Remove from the heat. Add sesame oil and stir to combine all ingredients.
Transfer to the serving plate, garnish with cilantro leaves and sprinkle with roasted sesame seeds and ground white pepper. Serve immediately.
Photo Taken By iPhone 8 Plus

25/09/2021

HEALTHY TURMERIC CHICKEN SOUP
Bringing a little sunshine into your cold and windy days with Thai comfort soup, “ไก่ต้มขมิ้น”, (Kai Tom Kamin) or Thai Turmeric Chicken soup. It’s a Southern-Thai recipe that is really delicious, unforgettable and super easy to make.
Kai Tom Kamin soup is the healthy and warming chicken soup with fresh healing herbs like fragrant galangal and lemongrass, savory from Thai chilies, balanced with rich chicken bone broth, sour of natural garcinia cambogia and the turmeric gives the bright yellow color to the dish.
Cuisine: Thai
Serves 4
Total: 40 mins

2 Pounds chicken thighs (optional chicken wings, drumettes or breasts), bone in, as cooking with the bone on makes the chicken and broth more flavorful, cut into 2-inch pieces
2 Tbsp galangal, sliced into thin pieces
3 lemongrass stalks, lightly crushed and cut the bottom portion of the lemongrass stalk into 3 short pieces.
3 each cilantro roots, lightly crushed (optional cilantro talks, lightly crushed and chopped)
8 kaffir lime leaves, each shredded
1 cube (15g) chicken bouillon
2 liters water
6 bird eye chili peppers, finely chopped
3 Tbsp fish sauce
2 Tbsp dried garcinia cambogia as shown in image (substitute option: 3-5 Tbsp lime juice)
1 Tsp sea salt
4 fresh turmeric roots, sliced lengthwise
3 cloves shallots, lightly crushed
4 cloves garlics, lightly crushed
1 cup small cherry tomatoes, cut in half
100g Shimeji mushrooms, trimmed the bottom (optional oyster mushroom, while or button mushrooms)
cilantro leaves for garnish
Optional: steamed rice, for serving

Bring the water to full boil, add 1 Tsp sea salt, chicken (bone in) and the chicken bouillon. Reduce heat to a simmer, cover and cook until the chicken is tender and the broth is flavorful, about 20 minutes.
Bring the broth back to full boil, add lemongrass, galangal, turmeric roots, dried garcinia cambogia, garlic, and cilantro root. Reduce heat to medium, cook for 10 minutes until you can smell the aroma.
Add fish sauce to taste. (Fish sauce becomes aromatic only when it’s added to the boiling soup.)
Add kaffir lime leaves, shallots, mushrooms, bird eye chilies and cherry tomatoes. Let this boil for a few minutes or so. Reduce heat to low.
Adjust the flavor with fish sauce. Skimming off any foams/impurities.
Remove from the heat. Sprinkle with cilantro leaves. Serve hot with steamed rice.
Photo Taken By iPhone 8 Plus

18/09/2021

WINTER MELON SOUP WITH CHICKEN
Winter Melon Soup with Chicken (Tom Jued Fak) is very healthy and tasty! It’s a good choice for the cold weather or any time that you want something easy to digest because Winter Melon usually has a light refreshing sweetness with a soft texture once cooked. Just serve with steamed rice for simply delicious!
Cuisine: Thai
Serves 4
Total: 75 mins

500g winter melon Also known as ash gourd, wax gourd or white gourd
2 lbs chicken wings, legs, thighs or breasts, bone in, as cooking with the bone on makes the chicken and broth more flavorful, chopped into 2-inch pieces
3 each cilantro roots, lightly crushed (optional cilantro talks, lightly crushed and chopped)
1 cube (15g) chicken bouillon
3 liters water
1 Tbsp soy sauce
1 Tsp ground white pepper
2 Tsp sea salt
4 cloves garlics, lightly crushed
cilantro leaves for garnish
Optional: steamed white or brown jasmine rice, for serving

Prepare winter melon, rinse and clean the white dust off. Cut the melon into 3-inch pieces. Remove the green skin, seeds, and pulp. Set aside.
Bring the water to full boil, add sea salt, soy sauce, chicken wings, garlic, cilantro roots, winter melon and the chicken bouillon. Reduce heat to a simmer, cover and cook until the chicken is tender and the broth is flavorful, about 60 minutes.
Skimming off any foams/impurities.
Sprinkle it with ground white pepper.
If desired, adjust seasoning with salt or soy sauce.
Serve hot with steamed rice. Garnish with cilantro leaves.
Photo Taken By iPhone 8 Plus

13/09/2021

EASY SPICY PORK RAMEN
A good bowl of ramen is comforting, and it has an aromatic umami flavor that makes your heart go pitter-pat. This pork ramen noodle recipe is quick and easy with a big flavor. This recipe uses a few shortcuts to create a dish without hassle. You will find out that homemade ramen isn’t only possible, it is totally within reach.
Cusine: Japanese
Serving: 4
Total: 30 minutes
BASE INGREDIENTS
1 Tbsp canola oil
4 garlic cloves, finely chopped
10g ginger, peeled and grated
1 Tbsp light soy sauce
1/2 Tbsp Dashi
1 cup unsweetened soy milk
2 Tbsp mirin
1/2 Tbsp Sichuan doubanjiang (fermented bean paste)
1 Tbsp red miso paste
2 Liters chicken broth (optional pork broth or vegetable broth)
Dash of sea salt and freshly ground black pepper
-FRIED MINCED PORK INGREDIENTS
200g minced pork, (optional minced chicken)
1 Tbsp sake
1 Tbsp canola oil
1 Tsp sesame oil
1/2 Tbsp soy sauce
1/2 Tsp brown sugar
1 Tbsp red chili flakes
3 garlic cloves, finely chopped
15g ginger, peeled and grated
1/2 Tbsp Sichuan doubanjiang (fermented bean paste)
AND TOPPING INGREDIENTS
400g dried ramen noodles
4 half-boiled eggs
2 bunch bok choy, halved
1 leek, thin sliced
80g wood ear mushrooms, soak in warm water for 10-15 minutes to soften. Drain and sliced (or dried shiitake mushrooms, soaked in warm water and sliced)
1/3 cup Japanese pickled bamboo shoots
8 each nori (seaweed sheets)
4 tsp sesame oil
2 Tsp toasted sesame seeds

BASE
Start with making the broth. Add canola oil in a deep soup pot or dutch oven over medium heat. Add minced ginger and garlic. Saute until aromatic, for about 30 seconds. Add chicken broth to the pot. Bring the broth to a boil over medium high heat.
In a small bowl, add light soy sauce, Dashi, unsweetened soy milk, mirin, Sichuan doubanjiang and miso paste, blend well and add all the ingredients to the soup pot. Taste the seasoning and add salt if desired.
Cover and bring it to a boil over medium heat for about 3 minutes. Let it simmer over low heat until serving time.
-FRIED MINCED PORK
Season the minced pork with soy sauce and pepper.
Heat oil in a frypan over medium heat. Add garlic, ginger and red chili flakes, stir for 30 seconds.
Add minced pork, sesame oil, brown sugar, sake and Sichuan doubanjiang, stir for 3 minutes or until browned all over. Remove from heat. Set aside.
BOILED EGGS
Bring 2 cups (480ml) water to a rolling boil.
Place eggs in an enamel mug or a small pot . Pour boiling water over it, fully submerging the eggs. Cover with lid and allow eggs to cook for 7 minutes.
Remove eggs with a slotted spoon. Set aside.
AND TOPPINGS
Bring a large pot of water to full boil. Add a pinch of salt.
Add the mushrooms, blanch quickly for 1 minute. Remove and set aside.
Add the bok choy, blanch quickly for 1 minute. Remove and set aside.
Add ramen noodles (cook the noodles one at a time for each serving bowl), let it simmer for 2-3 minutes until the noodles are done or cook according to pack instructions. It is ok if the ramen is not cooked fully. The ramen will continue to cook even after the flame is off and will be fully cooked while serving. Drain and set aside.
Place the noodles in the serving bowl, immediately add 1 tsp sesame oil over hot noodles, gently mix until well combined.
Add hot soup. Top it with minced pork, half-boiled egg, bok choy, Japanese pickled bamboo shoots, 2 each nori (seaweed sheets), and mushrooms. Garnish with leek and toasted sesame seeds. Serve immediately!

11/09/2021

THAI RICE SOUP WITH PORK RIBS
Rice Soup with pork ribs, ข้าวต้มกระดูกหมู or Khao Tom Kradook Moo, is one of the popular Thai breakfast as well as an accompaniment to light dinner that won't leave you feeling weighed. Instead of being a porridge-like dish, it’s more of a clear soup with fragrance and aromatic soft Jasmine brown rice that adds flavourful broth and nutrients.
You could put this rice soup together easily in the morning, prepare the vegetables, cook the broth,steamed jasmine rice and whatever protein you like in advance, and then keep them in the fridge. For the quick breakfast, bring the broth to boil, add the rice, vegetables and protein and let it heat up thoroughly. Serve hot. Feel good. Enjoy!
Category: Thai
Serving: 4
Total: 100 mins
FRIED GARLIC INGREDIENTS
3 Tbsp canola oil
8 garlic cloves, finely minced
Dash of salt
BROTH
1 - 1.25 lbs pork spare ribs, cut into bite-sized pieces
1 pork bouillon cube (12g)
2 Tsp salt salt
2 Tbsp soy sauce
5 cloves garlic, roughly smashed
3 cilantro roots or 5 cilantro stalks, bruise the root
10 cups water
1 yellow onions, cut in half
SOUP INGREDIENTS
8 dried shiitake mushrooms, pre-soak them in water for 15 minutes, stems removed (optional oyster mushroom, white or button mushrooms)
4 cups cooked Thai jasmine rice
4 Tbsp scallion, for garnish, chopped
a bunch of cilantro leaves for garnish
1 Tbsp soy sauce
Dash of white or black pepper
FRIED GARLIC INSTRUCTIONS
Place a wok (or deep skillet) over medium heat. Add canola oil to the wok.
Add the minced garlic and sprinkle with a little salt. Stir until fragrant for about 2 minutes. It's important to closely monitor the garlic throughout the cooking process to ensure that it doesn't end up too dark.
Removing fried garlic from the heat when it's lightly golden, keeps it from turning too dark and bitter due to carryover cooking. (Garlic will continue cooking for a brief period after cooking and the color will be darker.) Set aside.
BROTH INSTRUCTIONS
Bring a pot with plenty of water to a boil. Add pork spare ribs with some salt, let it boil for 2 more minutes. Remove the ribs and rinse under water. Discard the liquid.
In a clean pot, add pork spare ribs, 10 cups of water, garlic, yellow onions, cilantro roots, a pork bouillon cube, soy sauce and 1 teaspoon of salt. Bring to a boil, then lower heat, cover the pot and simmer for 60 to 90 minutes. (Note: you can cook faster by boiling for 45 minutes, but simmering will make the meat more tender and will bring out the flavor). Add more water as needed.
Keep skimming off any foams/impurities.
Strain and discard garlic, yellow onions and cilantro roots.
Return the clear broth and pork ribs to the same pot. Season to taste with salt. Simmer the broth until serving time.
SOUP INSTRUCTIONS
In order to have the clear rice soup, YOU SHOULD BOIL THE RICE SEPARATELY….In the separate small pot, add rice and 3 cups of pork broth and 1 Tbsp soy sauce, bring to boil, cook for 5 minutes or until rice is soft and cooked through, then add mushroom and ground pepper powder, keep cooking for another minute, stirring occasionally. Remove from the heat.
To serve, divine rice soup among serving bowls. Assemble with pork spare ribs and mushroom. Pour the hot pork broth over the rice. Top with crispy garlic oil. Sprinkle it with ground white pepper. Garnish with scallion and cilantro leaves.
Serve immediately. If you desire, adjust with soy sauce to your taste.
Photo Taken By iPhone 8 Plus

10/09/2021

STIR-FRIED BEEF WITH CHINESE BROCCOLI IN OYSTER SAUCE
G*i lan (Chinese broccoli) has been a staple vegetable of authentic Chinese cuisine, it is mildly bitter, with tender leafy sections and juicy stalks, and it pairs perfectly with the strips of marinated beef, Shaoxing wine, garlic, and oyster sauce.

Stir-fried beef with leafy green and slightly crunchy texture of Chinese broccoli is one of my favorite dishes. It's tasty, succulent, healthy and easy to cook. Although beef and Chinese broccoli is a classic combination, when you can’t find Chinese broccoli, you can feel free to substitute with regular broccoli or broccolini, which can be found in general grocery stores.
Cuisine: Chinese
Servings: 4
Total: 20 mins
BEEF INGREDIENTS
300g beef sirloin
1 Tsp sesame oil
3 cloves garlic, minced
1/2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp Shaoxing wine
1/2 Tbsp cornstarch
1/3 Tsp baking soda
1/4 Tsp ground white pepper
SAUCE INGREDIENTS
1 Tsp brown sugar
2 Tbsp oyster sauce
1 Tbsp light soy sauce
1 Tbsp Shaoxing wine
1/4 cup chicken broth or water
1/4 Tsp ground white pepper
-FRIED INGREDIENTS
1 bunch (300g) Chinese broccoli or G*i lan/Kai-lan, about 6-7 stems
5 cloves garlic, minced
2 Tbsp canola oil
1 Tsp sesame oil
pinch of salt and ground white pepper
Optional: steamed white or brown rice

BEEF
Cut the beef into thin slices against the grain, slice thinly into ¼-inch thick pieces about 1½ inches wide at a 45 degree angle. To make cutting easier, you may freeze the beef for 1-2 hours until it becomes semi-frozen.
To tenderize the beef, transfer the beef slices to a bowl and marinade the beef with sesame oil, garlic, light soy sauce, oyster sauce, Shaoxing wine, cornstarch, baking soda and ground white pepper into the thin sliced beef, and mix until the beef is evenly coated. If you have time, let it marinade for 15 minutes or even overnight. Set aside.
-FRIED BEEF WITH CHINESE BROCCOLI IN OYSTER SAUCE
Snap off and discard the Chinese broccoli leaves that are too thick. Use a peeler to peel the tough surface of the lower stem. By removing that, the stem will absorb more sauce during cooking, and turn out more crisp and flavorful. Slice into the diagonal bite size.
In a mixing bowl, combine the sauce ingredients, whisk brown sugar, light soy sauce, oyster sauce, Shaoxing wine, chicken broth and white pepper. Set aside the mixed sauce .
Heat 1 Tbsp canola oil in a wok or large heavy based skillet over medium high heat until it’s close to smoking, sear the marinated beef, stir frequently for 2 minutes until it’s about 70% cooked. (Don’t overcook the beef.) Transfer the beef to a separate plate and set aside.
Continue with the wok over medium high heat, add 1 Tbsp canola oil, add Chinese broccolis and garlic and sauté for 2 minutes, stirring frequently.
Add mixed sauce, continue sautéing for an additional minute, stirring occasionally, until Chinese broccolis are softened.
Add beef and stir fry until cooked (around 1 minute), tossing frequently. (Don’t overcook the beef.)
Taste and adjust with salt and ground white pepper, if needed.
Remove from heat. Add 1 Tsp sesame oil and toss to combine.
Serve immediately with steamed rice. Enjoy.
Photo Taken By iPhone 8 Plus

06/09/2021

THAI SPICY MIXED VEGETABLE SOUP WITH PRAWNS
When the temperature drops, herbal soup could warm up your body, boosting the internal energy to fight against environmental coolness. Kaeng Liang (แกงเลียง) is Thai Spicy Mixed Vegetable Soup with the very refreshing flavor and a little peppery kick! The warmer the soup is, the better it tastes. Because it is packed with aromatic herbs and many kinds of vegetables, which also makes it a healthy option!

If you can handle the fishy taste and pungent aroma of dried shrimps and Thai fermented shrimp paste, Kaeng Liang is perfect for you to get rid of the cold and brighten up your mood.
This delicious soup has the texture that is not too clear and not too thick, providing a quite salty taste and accompanied by some spiciness from the pepper. I recommend to serve the dish with cooked jasmine rice for more nutrients.
Cuisine: Thai
Serves 4
Total: 30 mins
PASTE MIXTURE INGREDIENTS
1 Tbsp white peppercorns
3 Tbsp red shallots, peeled and chopped
1 Tbsp garlic, peeled and chopped
1 Tbsp grachai roots (fingerroot), fresh, frozen or brined, chopped
1 Tbsp Thai fermented shrimp paste
2 Tbsp dried shrimps, soak 10 minutes and drained
2 dried red chilies, , soak 10 minutes, drained and chopped
SPICY MIXED VEGETABLE SOUP INGREDIENTS
300g medium-size unpeeled prawns (or as much as you like)
1 cup baby corn, quartered (optional)
1 cup snake gourds, cut into bite-size pieces (substitute option: angled luffa, chayote squash, zucchini or whatever lighter squash you have access to.)
2 cup chayote leaves (substitute option: pea sprouts or rocket salad leaves)
2 cup baby arugula leaves
100g straw mushrooms, trimmed the bottom and sliced (optional oyster mushroom, white or button mushrooms)
1 cup pumpkin, cut into bite-size piece (substitute option: kabocha squash)
a bunch of Thai hoary basil leaves or Thai lemon basil leaves
8 cups chicken broth or water
2 Tbsp fish sauce
½ Tsp salt

Optional: steamed white or brown jasmine rice, for serving
.
PASTE MIXTURE
Combine the white peppercorns, red shallots, garlic, grachai roots (fingerroot), Thai fermented shrimp paste, dried shrimps, dried red chilies into a mortar (or a food processor), pound all ingredients until well blended and became the smooth paste. Set aside.
SPICY MIXED VEGETABLE SOUP
Bring the broth to full boil in a pot over medium high heat.
Add the salt and whole shell-on prawns. Boil for 1-2 minutes until the prawns are pink and 90% cooked through. Remove only prawns from the pot.
Transfer prawns to cold water. This will stop the cooking, leaving the prawns’ sweetness and perfectly tender.
Peel the prawns but leave the tails on. Cut on the prawn’s back starting from the top and all the way through the tail. Remove the black vein, set aside the prawn meat.
Transfer prawn heads and shells back to the pot to make the broth. Boil for 10 minutes until the broth turns slightly orange in color and you can smell the aroma.
Strain the broth, discard the prawn heads and shells. Then return broth to the same pot.
Turn the heat to medium high and add the pounded herbal paste mixture and pumpkin. Cook for 3 minutes.
Add baby corn and snake gourds. Cook for 1 minute.
Season with the fish sauce and add chayote leaves, baby arugula leaves and straw mushrooms. Cook for 2 minutes.
If desired, adjust seasoning with fish sauce.
Turn off the heat and stir in Thai hoary basil leaves and prawn meat. Toss to combine.
Serve hot in a bowl with Thai Jasmine rice, traditionally, if you have them. Enjoy.
Photo Taken By iPhone 8 Plus

01/09/2021

TOM KHA G*I (THAI CHICKEN COCONUT SOUP)
Along with the-most-famous-Thai-soup Tom Yum Goong, the Tom Kha G*i (ต้มข่าไก่) is also very popular Thai dish. Even though Tom Yum Goong and Tom Kha G*i use similar ingredients and the broth flavour base is the same (sour & spicy), Tom Kha G*i has coconut milk added, resulting in a creamier texture. If you love coconut milk, you’ll love Tom Kha G*i.

According to the dish name, Tom Kha G*i translates to Chicken Soup with Galangal. Tom (ต้ม) means hot soup, Kha (ข่า) means galangal and G*i (ไก่) means Chicken. So galangal is a very important ingredient, because it has an intense, peppery, pungent and earthy spice flavor for the dish and there’s really no substitute for the galangal and without it, you won’t have an authentic Tom Kha G*i. (Please do not substitute with ginger, it isn’t the same. For an authentic recipe, this is a big no-no.)

For the rainy and cold season, Tom Kha G*i is considered a warm, comforting, spicy, and awaken-the-senses dish. In Thailand, it’s eaten more like a curry instead of a soup, paired with a plate of rice. This dish is absolutely delicious, truly authentic, fast and easy to make.
Cuisine: Thai
Serves: 4
Total: 30 mins

500g chicken thighs or chicken breasts, cut into thin strips
300g oyster mushroom, trimmed the bottom and sliced (optional straw mushrooms, white or button mushrooms)
6 cups chicken broth (or 6 cups water + 1 chicken bouillon cube)
4 cups of coconut milk (you can use a can or box of coconut milk.)
1 thumb chunk of galangal, lightly crushed and sliced into thin pieces
4 lemongrass stalks, lightly crushed and cut the bottom portion of the lemongrass stalk into 3 short pieces
3 each cilantro roots (optional cilantro talks), lightly crushed and chopped
8 kaffir lime leaves, each shredded
10 Thai chilies (Bird's eye chile peppers), lightly crushed and sliced
8 dried red Thai chilies
3 Tbsp fish sauce
5 Tbsp lime juice
1 Tsp salt
1/2 Tbsp palm sugar or brown sugar
2 Tbsp Thai chili paste (Nam Prik Pao)
4 cloves garlics, lightly crushed
3 cloves shallots, peeled and lightly crushed
cilantro leaves for garnish
culantro leaves for garnish, cut into 1-cm pieces (optional)
Optional: steamed white or brown jasmine rice, for serving

Toast dried red chilies over medium heat in the pan, stir for 20-30 seconds, ensuring that the chilies don’t burn. Remove and set aside.
Bring the chicken broth to full boil in a pot over medium high heat.
Add the chicken, lemongrass, galangal, garlic, cilantro roots, and salt. Boil for 10 minutes over medium heat.
Stir in the coconut milk and shallots. Bring to a gentle simmer for a few minutes.
Add palm sugar, and Thai chili paste (Nam Prik Pao), stir to dissolve.
Add kaffir lime leaves, mushrooms and Thai chilies. Cook for a few minutes.
Season with fish sauce. (Fish sauce becomes aromatic only when it’s added to the boiling soup.)
Turn off the heat. Season with lime juice.
The measurements recommended in the ingredients list above is just an approximate guide line. It should be spicy with a little salty and sour. If desired, you could add more fresh red chili (spicy), fish sauce (salty), or lime juice (sour) to balance the flavor as you like.
Garnish it with coriander leaves, culantro leaves and toasted dried red chilies. Serve hot with Thai Jasmine rice, traditionally, if you have them. Enjoy..
Photo Taken By iPhone 8 Plus

29/08/2021

STIR-FRIED SOUTHERN THAI CURRY WITH BEEF
Spices are an essential part of Thai cuisine, but Southern Thai cuisine has more intense flavour where the dishes are much spicier and hotter than the milder dishes in the Central and Northern Thai.
This recipe is using the Southern Thai curry paste or Prik Gaeng Tai (พริกแกงใต้) in which is typically very hot and has stronger flavors of red chilies and black peppercorns. While many of the ingredients are similar to other Thai red or green curry pastes, you can normally recognize Southern Thai curry paste because of its distinct yellow color, a result of adding fresh turmeric to the mixture.
This Thai curry stir-fry recipe is a different way of using curry pastes. In order to balance the flavors, the traditional recipe uses Thai eggplants that have a tender skin, sweet and delicate flavor to absorb and reduce spiciness from curry paste. This dish is absolutely delicious, truly authentic, fast and easy to make.
Cuisine: Thai
Servings: 4
Total: 30 mins
BEEF INGREDIENTS
500g beef tenderloin
2 cloves garlic, minced
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp cornstarch
1/3 Tsp baking soda
1/4 Tsp ground white pepper -FRIED INGREDIENTS
1 Tbsp Southern Thai curry paste (optional Thai red or green curry paste, you can easily buy them from Asian grocery stores.)
2 Tbsp oyster sauce
1 Tbsp fish sauce
1/2 Tbsp palm sugar (optional brown sugar)
5 cloves garlic, minced
2 Tbsp canola oil
1 cup chicken broth or water
1/4 Tsp ground white pepper
3 kaffir lime leaves, shred, for cooking
200g Thai eggplants, cut into quarters (After you cut them, soak them in salted water to preserve the white color.)
1 long red chilli, such as cayenne or serrano, thinly sliced in a bias, for serving
A small pinch of salt, to taste
1 bunch of Thai sweet basil leaves or Thai holy basil leaves
Optional: steamed white or brown rice, for serving

BEEF
Cut the beef into thin slices against the grain, slice thinly into ¼-inch thick pieces about 1 inches wide at a 45 degree angle. To make cutting easier, you may freeze the beef for 1-2 hours until it becomes semi-frozen.
To tenderize the beef, transfer the beef slices to a bowl and marinate the beef with garlic, light soy sauce, oyster sauce, cornstarch, baking soda and ground white pepper into the thin sliced beef, and mix until the beef is evenly coated. Leave for at least 10 minutes, but preferably for at least overnight.
-FRIED SOUTHERN THAI CURRY WITH BEEF
Heat 1 Tbsp canola oil in a wok or large heavy based skillet over medium high heat until it’s close to smoking, sear the marinated beef, stir frequently for a few minutes until it’s about 70% cooked. (Don’t overcook the beef.) Transfer the beef to a separate plate and set aside.
Continue with the wok, heat 1 Tbsp canola oil in a wok or large heavy based skillet over low heat, warm the oil and toast the Southern Thai curry paste, stirring until extremely fragrant, a few minutes. Don't inhale - the curry paste will make you cough!
Add garlic and stir for 15 seconds.
Then add Thai eggplants over medium heat and sauté for 1 minute.
Add chicken broth and stir frequently for 2 minutes to coat the eggplants in the curry paste until it’s about 50% cooked.
Season with fish sauce, salt, oyster sauce and palm sugar.
Simmer gently over medium low heat for about 2 minutes until the sauce is reduced and thickened, cook until the eggplants are soft to your preference. Add more water to prevent the sauce from being too dry or burnt.
Add beef and cook until it is opaque, if desired, adjust seasoning with sugar and fish sauce.
When heated through, add long red chilli and kaffir lime. Sprinkle it with ground white pepper. Cook for a further minute or so.
Finally, add the Thai sweet basil leaves right before turning the heat off. Toss for about 10 seconds.
Remove from heat. Serve immediately with Thai Jasmine rice, traditionally, if you have them. Enjoy.
Photo Taken By iPhone 8 Plus

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