Beef Massaman

**Beef Massaman** 

Cooking time: 12-15 minutes



  • 50g potato
  • 20g shallot
  • 8 roasted peanuts
  • 150g beef (sirloin/striploin)
  • 200g Massaman sauce



  • 1 tsp coconut milk
  • 1 tsp fried shallot
  • 2 coriander leaves


  1. Dice the beef into 1-inch pieces, boil until half cooked, and stir-fry until brown. Set aside.
  2. Pour 200g Massaman sauce into a pot, add 10 tbsp of water.
  3. Add shallots, meat, and peanuts, and bring to a boil over medium heat. Cook for 5 minutes, stirring occasionally.
  4. Add potatoes and additional water if needed. Cook for 7 more minutes.
  5. Turn off the stove, plate, and top with garnishes.
  6. Enjoy!


Note: You can skip garnishes if unavailable. Crushed roasted peanuts can be used as an alternative.

Note: Substitute beef with pork, chicken, or prawns.




**Cloudy Tom Yum Soup**

Cooking time: 5-10 minutes



  • 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



  1. Pour Tom Yum soup into a pot and bring to a boil over medium heat. Add one tbsp of water.
  2. Add all ingredients and wait until prawns are cooked.
  3. 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



  • 150g Panang sauce
  • 150g chicken breast
  • 1 tbsp crushed roasted peanuts
  • 3g chopped Thai bird eye chili


  • 1 Chopped Lime leaf


  1. Cut chicken into 5-10g pieces.
  2. Bring Panang sauce to boil in a pot over medium heat, add 1 tbsp of water.
  3. Add chicken and stir until cooked.
  4. Add chili and roasted peanuts. Stir until thickened.
  5. Plate, top with chopped lime leaf, and serve.


Note: Use medium heat while stewing the sauce to prevent coconut milk from breaking.

Note: Any alternative nuts or roasted chestnuts can be used.

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