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Statistics |
| Unique Visitors: 5 |
| Total Unique Visitors: 56559 |
| Visitors Out: 1638 |
| Total Visitors Out: 1638 |
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| Share my Heart Gallette |
| 2007-09-17 18:40:00 |
Ingredients : 1 Orange 100g/4oz Sugar 240ml/8fl.oz. Water plus extra 1/2 Vanilla Bean, cut open 1 x 5cm/2-inch stick Cinnamon 1 large Pear, peeled and halved lengthways 150g/+5oz Puff or Flaky Pastry 1 Egg, beaten 100g/4oz Dark Chocolate A large knob of Butter 1 tbsp Water Whipped Cream to serve (Optional) Instructions : 1. Preheat the oven to 200C, 400F, Gas Mark 6. 2. Meanwhile, cut one thin slice from the middle of the orange and set aside. Squeeze the juice from the remainder of the orange into a small saucepan then pare thick strips of peel from the remaining orange shells and add them to the saucepan together with the sugar, water, vanilla and cinnamon. Pla...
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| Courgette, Cherry Tomato & Goat's Cheese Quiche |
| 2007-09-13 03:39:00 |
Ingredients : 200g/7oz Shortcrust Pastry 1 Onion 1 tbsp Olive Oil 25g/1oz Butter 2-3 small Courgettes ( zucchini) Salt & Pepper 3 Eggs 120ml/4 fl.oz. Double or Single Cream A little Milk Ground Nutmeg 125g/5oz Semi firm Goat's Cheese e.g Chevre 8 Cherry Tomatoes Instructions : 1. Heat the oven to 170C, 325F, Gas mark 3. Roll the pastry out and line an 22cm/8 inch flan dish. Cover this with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. 2. Cut the onion into 6mm/ ¼ inch slices lengthways. Heat the butter and olive oi...
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| Lentil & Cashew Stuff Peppers |
| 2007-09-13 03:36:00 |
Another recipe making use of the summer glut of Capsicums (sweet peppers). It's quite a filling dish and the recipe below will serve 4 as a starter . However it's also great as a Vegetarian main dish - just double the quantities and serve with rice and a salad. Ingredients : 2 Large Red Capsicums (Sweet Peppers) For the stuffing 50g/2oz Red Lentils 1 tbsp Olive Oil 1 Small Onion, finely chopped Two Garlic Cloves, crushed 2 teasp freshly chopped Thyme 50g/2oz Spinach, shredded ¼ teasp Freshly Grated Nutmeg 25g/1oz Cashew Nuts, finely chopped 25g/1oz Pitted Prunes, chopped 2 tbsp Natural Greek Yoghurt Salt and Black Pepper...
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| The Best BBQ Chicken Recipe |
| 2007-09-13 03:35:00 |
Ingredients : 8 chicken drumsticks150ml chicken stock1 tbsp tomato puree15g butter2 tsp plain flourfreshly ground pepper For the Marinade:150ml red wine2 tbsp lemon juice1 onion, peeled and sliced1 carrot, peeled and sliced1 celery stalk, chopped1 fresh parsley sprig1 fresh thyme sprig1 bay leaf6 black peppercorns, crushed2-4 tbsp oilInstructions : To make the marinade: Mix all the ingredients together and allow to stand for about 1 hour before using. For the chicken: Put the chicken drumsticks in a shallow dish and cover with the marinade. Leave to marinate for 2 to 4 hours in the refrigerator. Barbecue the drumsticks over glowing charcoal until thoroughly cooked and golden brown. Meanwhile put the marinade, stock and tomato puree in a saucepa...
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| Kentucky Fried Chicken Recipe |
| 2007-09-13 03:30:00 |
This crispy Kentucky fried chicken recipe is superb hot or cold. Served with a salad or vegetables it makes a delicious lunch and is ideal for picnics or snacks too.Ingredients : 4 chicken drumsticks4 chicken thighs2 tsp curry powder½ tsp garlic granules½ tsp ground black pepper½ tsp paprika300 ml milkoil for deep frying4 tbsp plain floursalt Instructions : Place the chicken pieces in a large bowl and sprinkle with curry powder, garlic granules, black pepper and salt. Rub the spices well into the chicken then cover and leave to marinate in a cool place for at least 2 hours. Preheat the over to 180 C/350 F/gas mark 4. Pour enough milk into the bowl to cover the chicken and leave to ...
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| Beef Broth Recipe with Golden Roll Slices |
| 2007-09-13 03:26:00 |
Delicious homemade soup is welcome any time, ladled from a tureen as a heart worming first meal on a cold winter’s evening, or served chilled from a bowl nestling in chipped ice as a refreshing start to a sophisticated summer meal. Good homemade soup is always delicious and far better than any of the commercial versions. If you are holding a dinner party and require a nice new tureen or any other cooking utensil , try our online discount store. The thickness of a soup is a matter of personal choice and as soup is such a versatile dish, it can be easily adjusted to your own preference. When thinned down with milk or cream, a thickish “main meal” soup can be transformed into a perfect light appetiser Ingredients : 1 carrot 1 turnip(small) 1 onion Salt and pepper ½ small ...
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| Rhubarb Biscuits |
| 2007-09-11 16:07:00 |
Makes 24-28 Biscuits Ingredients : 100g/4oz Butter 200g/7oz Demerara Sugar 1 Egg 200g/7oz Stewed Rhubarb, drained 225g/8oz Plain Flour A large pinch of Salt 1 teasp Baking Powder 1 teasp Grated Nutmeg 1 teasp Ground Cinnamon 1/2 teasp Ground cloves 100g/4oz Sultanas Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease several baking trays. 2. In a large mixing bowl, cream together the butter and sugar until fluffy. 3. Add the egg a little at a time and beating until well ...
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| Garlic Mushrooms |
| 2007-09-11 16:03:00 |
Cooking and Prep time: 30mins Ingredients : 4 Very Large Mushrooms 50g/2oz Butter 2 Garlic Cloves, finely chopped Salt and Black Pepper 4 tbsp Freshly Chopped Parsley 4 Pieces of Ciabatta Bread Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer. 2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot eac...
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| Green "Power" Smoothie |
| 2007-09-08 07:13:00 |
Ingredients : 2 Kiwi Fruit, peeled 85g/3.5oz Watercress 150g/+5oz Green Grapes 180ml/6fl.oz. Natural Yoghurt 2 Large Ice Cubes, cracked Honey to taste ( 2-4 teasp) Instructions : 1. Cut the kiwi fruit into pieces and place in a liquidiser together with the remaining ingredients. 2. Blend on low or pulse blend for a few seconds then continue to blend on a fast speed until smooth....
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| Watercress Sauce |
| 2007-09-08 07:13:00 |
Ingredients : 85g/3 ½oz Watercress 300ml/10oz Natural Yoghurt 1 teasp Lemon Juice 1-2 teasp Runny Honey Salt and Black Pepper Instructions : 1. Bring a large pan of lightly salted water to the boil. Reserve 4 sprigs of the watercress for garnish if desired and blanch the remainder in the boiling water for 3 minutes. 2. Remove and drain very well, pressing as much water out as possible. 3. Place the watercress and remaining ingredients in a food processor or blender and process until smooth. 8. Transfer the watercress mixture to a saucepan and warm through very gently, stirring...
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| Grown Up Jelly |
| 2007-09-08 07:09:00 |
This fabulous jelly dessert is beautiful and "adult" enough for any grown up. Makes a great to end any dinner party. Easily made with ordinary "kids" jelly but with the addition of raspberries, pomegranate and lots of port! Ingredients : 1 x 135g tablet Raspberry Jelly 60ml/2fl.oz. Boiling Water 1 teasp Sugar 480ml/16fl.oz. Port 100g/4oz Fresh Pomegranate Kernels 100g/4oz Fresh Raspberries Double Cream to serve Basil Leaves to garnish Instructions : 1. Cut or tear the jelly tablet into squares, place in a heatproof measuring jug or bowl together with the sugar and water and ...
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| Ginger Peach Salsa |
| 2007-09-08 07:04:00 |
August is Peach Month! This superb salsa is quickly made and combines the freshness of peaches, crunch of capsicums, tang of lime juice and heat of chillies. Goes particularly well to grilled or barbecued chicken, pork and fish or cold meats. Ingredients : 2 Large ripe but firm Peaches 4 Spring Onions, finely chopped 2 Chillies, deseeded and finely chopped 1 Capsicum (sweet Pepper), deseeded and chopped 2 teasp Finely chopped or grated Root Ginger The juice of ½ a Lime 2 tbsp freshly chopped Coriander Salt and Black PepperInstructions : 1. Peel the peaches and finely dice the flesh. 2. Pla...
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| THAI SAUSAGE-CHIANG MAI STYLE |
| 2007-09-08 07:02:00 |
Ingredient : (Sai Grog Chiang Mai) 4 x Lg Dried chilies, Soak in water until soft 1/2 ts Salt 1 tb Minced lemon grass 1 t Minced cilantro roots 1 t Kaffir lime zest/lime zest 1/2 ts Minced galanga 2 ts Minced garlic 1 tb Minced red onions 2 c Ground pork (80-85% lean) 1 tb Minced Kaffir lime leaves 1/4 c Chopped cilantro leaves 2 tb Fish sauce Long sausage casing, 25″ 1/4 c SaltPreparation : Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very wel...
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| THAI SALMON STEAKS IN PANANG CURRY SAUCE |
| 2007-09-08 06:58:00 |
Ingredient : 2 8 Ounce Salmon Steaks 2 ts Thai Panang Curry Base * 1/2 c Chicken Broth (Skim Fat) 4 ts White Wine 1/2 c Thai Coconut Milk **Preparation : * Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai Coconut Milk. In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add the white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled salmon steaks. From: Syd's Cookbook....
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| Thai Rice Noodles with Collard Greens |
| 2007-09-08 06:47:00 |
Ingredient : 1 pound noodles rice noodles 2 tablespoons oyster sauce 1 1/2 tablespoons fish sauce 1 teaspoon arrowroot 1 cup chicken stock 3 tablespoons vegetable oil 3 cloves garlic finely minced 8 ounces boneless skinless chicken breast halves thinly sliced 1 tablespoon tamari soy sauce Preparation :Soak the rice noodles, or prepare according to package directions.In a small bowl, mix together the oyster sauce, fish sauce, arrowroot & chicken stock.In a wok or large skillet, heat the oil over high heat. When the oil begins to smoke, add the garlic & chicken.Stir-fry until the chicken is just cooked through, a...
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| Neua Pad Bai Gaprao (Beef Stir Fried with Holy Basil) เนื้อผัดใบกะเพรา |
| 2007-08-29 09:19:00 |
This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. INGREDIENTS :2 tablespoons chopped garlic2 tablespoons chopped shallots2 tablespoons chopped mixed red and green chiles (prik ki nu)1 teaspoon green peppercorns, whole.¼ cup fish sauce2 tablespoons palm sugar1 cup coarsely chopped holy basil leaves (bai gaprao)1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used).1 pound ground or minced beef.DIRECTIONS :Chops the beef with a pair of cleavers, and I can't bea...
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| Neua Daet Diow (Fried Sun-Dried Beef) เนื้อแดดเดียว |
| 2007-08-29 09:17:00 |
INGREDIENTS :1 pound beef1 garlic bulb1 teaspoon curry powder½ teaspoon pepper1 tablespoon oyster sauce1 tablespoon nam pla3 cilantro roots1 tablespoon sugar2 tablespoons whiskey3 tablespoons chili sauceDIRECTIONS :After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce....
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| Nam Prik Pao (Roasted Chile Paste) น้ำพริกเผา |
| 2007-08-29 09:15:00 |
Prik Pao is legendary in Thailand and has been a staple in Thai households for generations. This is a cooked chile paste that is eaten in Thailand in a wide variety of ways. For example, mix one tablespoon with a small bowl of steamed jasmine rice and serve. Use this as a spicy vegetable dip. Add it to soups and noodles, and even use it as a spicy sandwich spread. INGREDIENTS :4 tablespoon oil3 tablespoon chopped garlic3 tablespoon chopped shallots3 tablespoon coarsely chopped dried red chiles1 tablespoon fermented shrimp paste1 tablespoon fish sauce2 teaspoons of sugarDIRECTIONS :Heat the oil, and add the garlic and shallots. Fry briefly, then remove from the oil and set aside. Add the chilies and fry until they start to cha...
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| Panaeng (A Thick Red Curry) แพนง |
| 2007-08-29 09:15:00 |
Phanaeng is a very thick stir-fry orange-red-colored curry with coconut milk. Consequently, it is simply called 'Phanaeng' rather than 'Kaeng Phanaeng' ('Kaeng' is refered to thinner boiled curries). Phanaeng is less hot than other Thai curries but with tantalizing blended flavors of herbs and spices. Phanaeng is usually cooked with shrimp, chicken, or pork. Preparation of Phanaeng paste requires a long list of ingredients though not too complex to prepare. INGREDIENTS :9 dried deseeded chillies, soaked in water until soft15 small dried hot chillies9 pepper corns½ teaspoon salt1 teaspoon peeled young galangal, thinly sliced1 teaspoon thinly sliced lemmon-grass stalk1 teaspoon thinly sliced kaffir lime rind15 peeled garlic cl...
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| Nam Prik Kapi น้ำพริกกะปิ |
| 2007-08-29 09:14:00 |
This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is traditionally the one dish, other than desserts, cooked by the mistress of the house, as opposed to the servants, and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai women, and this is but one example.The eggplants used - makheua phuang are very small - the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them. INGREDIENTS :1 tablespoon kratiem (garlic) chopped1 tablespoon prik ki nu daeng (...
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| Nam Jim Kiga (Chili Sauce or Dip for Barbeque-style Foods) |
| 2007-08-29 09:13:00 |
The dip in the picture above is a Nam Jim, but it isn't ground into a paste in the mortar. I had it served with fried pla nin (tilpia). Aroy-mak-mak! (very delicious!). INGREDIENTS :6 tablespoons prik ki nu (green birdshit chili), sliced thinly6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly4 tablespoons hom daeng (shallots), sliced thinly3 tablespoons phak chi (coriander plant including root), chopped2 tablespoons kratiem (garlic), sliced thinly1 tablespoon nam manao (lime juice)1 tablespoon nam pla (fish sauce)DIRECTIONS :Sauté the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and...
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| Mee Grob (Fried Noodles in Sweet and Sour Sauce) หมี่กรอบ |
| 2007-08-29 09:11:00 |
INGREDIENTS :2-inch piece of tamarind pulppeanut or corn oil for deep-frying¼ pound dried rice stick noodles6 ounces medum shrimp, shelled and deveined1 whole boned chicken breast, cut into slices4 shallots, minced1 tablespoon minced garlic2 sm serrano chiles, finely minced1 lime, zest only3 ½ tablespoon tomato paste4 tablespoon sugar¼ cup nam pla3 tablespoon fresh lime juice4 green onions, trimmed, cut into 1-in lengths, and blanched3 tablespoon fresh cilantro leaves½ pound bean sprouts, tails removed for garnishFor Crispy Egg Lace:oil for deep-frying2 eggs, lightly beaten¼ teaspoon saltDIRECTIONS :Cover tamarind with ¾ cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture ...
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| Naem Sod (Sour Spicy Issan-style Pork) แหนมสด |
| 2007-08-29 09:10:00 |
INGREDIENTS :1 cup finely chopped pork½ cup finely sliced boiled pig skin2 teaspoon salt1 teaspoon sliced garlic3 to 4 teaspoons lime juice1/3 cup finely sliced young ginger root¼ cup sliced onions¼ cup coriander and green onions½ cup roasted peanutslettuce leaves1 to 2 tablespoons prik ki nuDIRECTIONS :Mix salt with pork then fry over low heat until done, breaking the meat into small fragments. Remove from heat, allow to cool, and mix in pig skin thoroughly. Gently blend in garlic, lemon juice, ginger and onion and season to taste. Spoon meat onto a bed of lettuce. Sprinkle with coriander and onion. Serve with peanut, hot chiles, lettuce and other vegetables.Note:Another popular spicy sausage is naem maw, which is uncook...
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| Look Choop (Imitation Miniture Fruits) ลูกชุบ |
| 2007-08-29 09:09:00 |
Preparing Thai desserts can be a daunting task for the unmotivated as it is a surprisingly labour intensive and time consuming process. This is why in days of old Thai desserts were only made for special occasions, such as religious celebrations and the visits of important guests.Small and delicate in form, Thai desserts are often regarded as the "duty" of highly respected Thai ladies. Usually, the sweet delights are prepared with only natural ingredients, even when it comes to colouring. Flowers and plants are pressed into service for the wide variety of hues and scents that are present in most Thai desserts. Pandan leaves, saffron, burnt crushed coconut shell and turmeric are used to gain green, red, black and yellow respectively. Jasmine and roses provide the aroma..Thai desserts have b...
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| Laab Gai (Ground Chicken Salad) ลาบไก่ |
| 2007-08-29 09:07:00 |
INGREDIENTS :1 pound ground chicken breast2 green onions, white part only1 ounce (¼ cup sliced) red onion3 pieces kah (galangal)2 tablespoon fish sauce (nam pla)¼ cup lime juice1 ½ teaspoons ground roasted chiles 1 tablespoon ground toasted rice¼ cup loosely packed mint leaves red lettuce leaves fresh red chile "flowers"2 pounds assorted raw veggies (broccoli, green beans, eggplant, zucchini, etc.), cut into serving size pieces DIRECTIONS :Heat a wok and add the chicken without oil. Stir-fry until the pink color is gone. Set aside. Slice the green onion, crosswise ...
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| Kanom Chan ขนมชั้น |
| 2007-08-29 09:04:00 |
INGREDIENTS :1 ½ cup mung bean starch (paang tao)½ cup rice flour3 cups paang mun (similar to corn starch)4 ½ cups thick coconut milk2 ½ cups thin coconut milk4 ½ cups white sugar¼ cups pandan extractDIRECTIONS :Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.Mix all 3 types of flour together. Knead flour with thick coconut milk by adding coconut milk in a small quantity at a time, then added the dissolved sugar in thin coconut milk.Divide the mixture into two equal parts then add pandan extract to one part of mixture.Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes. Continue the same process for the rest of the mixture. Coo...
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| Kanom Jeeb (Siu Mai Dumplings) ขนมจีบ |
| 2007-08-29 09:03:00 |
Siu Mai (Shumai) dumplings are called kanom jeeb in Thailand. "kanom" is a generic term for sweet dainties, candied foods, puddings, and pastries. "jeeb" means to pleat or gather together in folds. So, "kanom jeeb is a pleated dumpling. INGREDIENTS :3 dried Chinese black or Shiitake mushrooms6 ounces peeled deveined large shrimp1 green onion1 teaspoon minced ginger¾ cup ground pork1 tablespoon oyster sauce1 teaspoon Chinese rice wine or dry sherry1 teaspoon sesame oil½ teaspoon granulated sugarabout 20 gyoza wrappers (or won ton wrappers cut into circles).DIRECTIONS :Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Min...
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| Kanom Krok (Coconut-Rice Pancakes) ขนมครภ|
| 2007-08-29 09:02:00 |
INGREDIENTS :3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk¼ cup plus 1 tablespoon sugar2 ½ tablespoon tapioca or arrowroot flour3 tablespoon uncooked white rice1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut2 cups rice flour2 teaspoon sea salt2 to 3 tablespoon peanut or corn oiloptional filling ingredients:¼ cup green onions, cut in thin rounds¼ cup fresh corn kernels2 tablespoon cilantro leavesDIRECTIONS :If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Ad...
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| Kai Yat Sai (Omelet) |
| 2007-08-29 09:01:00 |
INGREDIENTS :3 eggs¼ teaspoon pepper¼ teaspoon saltFor the filling:3 tablespoon onion, minced1 large garlic clove, finely minced¼ cup green peas1 medium tomato, in ½ dice½ cup ground pork1 teaspoon nam pla1 teaspoon sugar1 teaspoon rice vinegar1 ½ tablespoon catsup¼ c green onion, bulb and stem, finely mincedDIRECTIONS :In a pan heat oil, add onion and garlic, frying until lightly browned. Add pork and fry for 5 minutes, add peas, tomatoes, and remaining ingredients except the green onion. Stir and cook for 10 minutes, adding a few teaspoons of water if the mixture becomes too dry. In a bowl beat the eggs well, add pepper and salt. Prepare eggs in omlett fashion, and place above filling on one side before folding egg over. Garnish top ...
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| Kai Jeow Moo Sab (Pork Omelet) |
| 2007-08-29 09:00:00 |
INGREDIENTS :2 eggs2 tablespoons nam pla1 teaspoon Maggi seasoning¼ cup chopped green onions and red peppers8 ounces ground pork½ cup oilDIRECTIONS :Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked....
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| Haw Mok Talay (Steamed Seafood Custard) |
| 2007-08-29 08:37:00 |
INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 p...
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| Guiatiao Pad Si-Iew Gai (Stir Fried Ribbon Noodles with Chicken) |
| 2007-08-29 08:32:00 |
INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Ma...
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| Grapaow Pla (Dried Fish Maw Soup) |
| 2007-08-29 08:24:00 |
Grapaow pla, à¸à¸£à¸°à¹€à¸žà¸²à¸°à¸›à¸¥à¸², is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.I ordered this soup from one of the food vendors at Wat Thai Los Angeles where I study Thai language every Saturday and Sunday. The food vendor's sign (see below) indicated it was "Chicken Soup". I guess she didn't want to scare the farangs (Westerners) away with a big sign for "Fish Maw Soup"!The soup I ordered was wonderful. It was piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of mushrooms, and a whole hard-boiled eggs. It was topped with freshly chopped cilantro and ...
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| Grandma Theresa’s Pasta and Cauliflower |
| 2007-08-17 06:33:00 |
Ingredients 1 pound box of mostaccioli or rotini 2 medium size heads of cauliflower 3 or 4 cloves of garlic chopped 3 or 4 bunches of long green onions chopped 1 stick of butter 2 Tbls of vegetable oil 1 cup of seasoned bread crumbsFreshly grated Parmesan cheese Salt to taste Freshly ground black pepper to tastePreparation: Clean and cut cauliflower into bite size pieces. Boil cauliflower in around 6 quarts of water until tender. In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes. Add ½ cup of bread crumbs and sauté until slightly brown. With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water. Cook the pasta in...
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| FABULOUS PASTA RECIPES |
| 2007-08-17 06:30:00 |
LINGUINE THAI PRAWN BALLS 1 pkt (375grams) Plain Linguini 200g green King Prawns pealed and chopped 80g bean shoots 1 bunch Coriander. Leaves and roots, roughly chopped 1 bunch Basil, roughly chopped 50g peanuts, roughly chopped 1 tbsp grated ginger 2 Kaffir lime leaves finely sliced 4tbsp seafood curry paste 3 free range eggs 150g rice flour Vegetable Oil for deep frying Method Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. ...
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| Cajun Style Pasta |
| 2007-08-17 06:18:00 |
Ingredients:12 ounces linguine1 teaspoon butter or olive oil2 garlic cloves, minced8−12 medium size shrimp, peeled and deveined1/2 pound chicken breast meat, diced2 1/2 tablespoons all−purpose flour2 cups of 1% milk2 tablespoons sherry1/4 cup grated Parmesan cheese1/4 teaspoon cayenne4 plum tomatoes, seeded and chopped1/2 cup frozen peasSalt and black pepper to tastePreparation Prepare the linguine according to package directions.Drain and keep warm until ready to serve.Melt the butter in the center of a large non−stick skillet overmedium−high heat. Add the garlic and cook for 1 minute. Add theshrimp and chicken. Pan−fry until the chicken is cooked through,3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheesetogether. Pour into the skillet and bring to a boil while ...
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| Pla Gapong Kao Neung Manao (Sea Perch Steamed in Lime Sauce) |
| 2007-08-14 04:57:00 |
Ingredients: 1 sea perch weighing 1 to 1 ¼ pounds15 cloves garlic, chopped2 tablespoons chopped spring onion15 prik ki nu2 teaspoons finely chopped cilantro root2 tablespoons nam pla2 tablespoons lime juice1 cup chicken stockPreparation Scale, clean and wash the fish. Score both sides attractively with a knife and place on a dish. Just break open the chiles in a mortar and mix them with the chicken stock, cilantro root, nam pla, and lime juice. A sour taste should predominant. Pour the sauce over the fish and sprinkly with the garlic and spring onions. After the water has begun to boil, place the fish in the steamer on high heat and steam until done, about 15 minutes. Serve hot....
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| Gai Yang (Barbecue Chicken) ไก่ย่าง |
| 2007-08-14 04:52:00 |
Chicken barbequed road-side in Thailand.Ingredients:2 teaspoons curry powder1 teaspoon turmeric1 teaspoon salt¼ teaspoon black pepper½ cup coconut milk3 tablespoons minced cilantro, including stems 3 tablespoons minced garlic3 tablespoons minced onion1 tablespoon sugar1 (3- to 4-pound) chicken, quarteredApricot SauceCombine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion, and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight. Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.Apricot SauceServings: 3/4 cup ½ cup apricot preserves or jam¼ cup apricot nectar1 teaspoon Thai- or Chinese-style chile sauceCo...
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| Gaeng Jued Wunsen (Noodle Soup) แกงจืดวุ้นเส้น |
| 2007-08-09 03:14:00 |
This can be made with a variety of ingredients, but the most interesting are probably pork (as here), beef, chicken, shrimp, meat balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball - not actually made from monkey meat!), or one of the various Thai sausages, as well as vegetarian options (try marinating some tofu in dark sweet soy sauce for about 3 hours and then using that instead of the pork).- Colonel Ian F. Khuntilanont-PhilpottThe photograph to the left is a clear, bland, “Chinese style” soup. The broth is very good, almost like an onion soup flavor. The soup contains soft pork meatballs, kratiem jeow (slivers of fried garlic), green onions, and wunsen (cellophane noodles). It is so good!-clayFor t...
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| Bu Choop Pang Tawt (Crunchy Fried Crabs) ปูชุบปังทอด |
| 2007-08-08 17:32:00 |
This is one of the ways we eat small crabs in Thailand - deep fried in batter as a crunchy snack served with chilli sauce. The shell of small crabs is very thin and easily eaten, and not suprisingly it has plenty of calcium.Ingredients:½ pound small sea crab2 tablespoons corn flour1 egg2 tablespoons light soy sauce1 teaspoon salt¼ teaspoon black pepperoil for deep fryingPreparationMix the corn flour with the egg, salt, light soy sauce and black pepper. Clean the crabs and put into the flour batter. Heat oil to 375°F, add the crabs and fry for 5 to 7 minutes until golden brown. Remove and drain on kitchen paper.Serve With sweet chile sauce, tomato, and cucumber....
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