Beef Massaman
Beef Massaman
Cooking time: 12-15minutes
Ingredients
50g Potato
20g Shallot
8 Roasted peanut
150g Beef (sirloin/striploin)
200g Massaman sauce
Garnish
1tsp Coconut milk
1tsp Fried shallot
2 Coriander
Methods
- Dice meat into 1 inch piece, boil until half cooked and stir fry until brown. Put aside.
- Pour 200g Massaman sauce into a pot, add 10 tbsp of water
- Add shallots, meat and peanut and bring to boil in medium heat. Cook for 5 minutes, stir occasionally
- Add potato and may be add more water. Cook for 7 more minutes
- Turn off the stove, plate and top with garnish
- ENJOY
Note: you can skip garnishes if you can’t find them. I some time add crushed roasted peanut on top as well
Note2: Substitute beef with pork, chicken or prawns
Cloudy Tom yum soup
Cooking time: 5-10 minutes
Ingredients
150g Tom Yum soup
150g River prawns or large prawns
50g Straw mushrooms and/or button mushrooms
10g Galangal
5g Lemongrass
1 Lime leaf
1 wedge Lime or lemon
Methods
- Pour tom yum soup in a pot and bring to boil with medium heat. Add one tbsp of water
- Add all ingredients, and wait until prawns are cooked
- Top with coriander, squeeze a wedge of lime or lemon and serve
Note: Substitute prawns with chicken or mixed seafood.
Chicken Panang
Cooking time: 10 minutes
Ingredients
150g Panaeng sauce
150g Chicken breast
1tbsp Crushed Roasted peanuts
3g Chopped Thai Bird Eye Chili
Garnish
1 Chopped Lime leaf
Methods
- Cut chicken into 5-10g piece
- Bring panaeng sauce to boil in a pot with medium heat, add 1 tbsp of water
- Add chicken and stir until cooked
- Add chilli and roasted peanuts. Stir until thickened
- Plate, top with chopped lime leaf and serve
Note: When stewing the sauce, make sure to use medium heat otherwise coconut milk may break and it may appear less appetising (although this doesn’t affect the taste).
Note2: You can use any alternative nuts or roasted chestnut.
Pad Thai
Cooking time: 15 minutes
Ingredients
100g Pad Thai sauce
100g Rice noodle
150g River prawns
1 Egg
30g Firm Tofu
30g Dried prawns
10g Salted dried turnip
20g Crushed roasted peanut
10g Garlic Chives
40g Beansprouts
1Wedge Lime
1tsp Dried chili
2tbsp Vegetable oil
Methods
- Heat vegetable oil until smoking. Fry Salted dried turnip, dried prawns and firm tofu together until aromatic. Add river prawns.
- Add egg when prawns are half cooked. Mixed altogether and add rice noodle with 3 tbsp of water.
- Stir fry until noodles are softened then add half Pad Thai sauce. Make sure everything is mixed together well
- Add another half of Pad Thai sauce
- Add roasted peanuts, beansprouts and garlic chives
- Serve on plate with crushed roasted peanuts, lime wedge and dried chili on the side
Note: Serve al dente
Chicken Green Curry
Cooking time: 10 minutes
Ingredients
20g Pea aubergines
80g Round white aubergine
5g Sweet Basil
150g Chicken thigh
2g Sliced Finger Chilli
200g Green curry sauce
2 Finely Chopped Lime leaves
Methods
- Dice chicken thigh into 5-10g pieces
- Pour green curry sauce into a pot and bring to boil with medium heat
- Add chicken and lime leaves. Stew together for about a minute
- Add Pea aubergines and Round white aubergine
- Add chilli and stir until chicken is cooked thoroughly
- Add Sweet Basil, give it a quick stir then turn off the heat
- Plate and serve
Note: Substitute chicken with tofu