Thai style baked fish fillet

Usually I don’t cook during the weekdays, but I was really so want to cook this dish the other night after watching this show. Really would love to try it out and see how does it taste like. I modified the recipe a bit, but still taste so good. Originally, it is a Lao’s dish, but I redo it in Thai style.

First of all, finely chopped some lemongrass, shallots and chillies and place them in the mortar, pound all the ingredients until they are all mashed up. Then, cut the fish fillets in small piece, then put light soy sauce, Thai fish sauce, brown sugar and lime juice in a large bowl, mix them well and put all the fish fillets into the bowl. Add finely chopped dill, kaffer lime leaves, spring onion and slices of galangal into the bowl, mix everything well together. Pre-heat the oven to 210C, place the fish fillets on a big piece of foil, then wrap them nicely. Place them in the oven and bake for 20 to 25 minutes. 

Serve the fish fillet with some rice, or you can just eat like that. 

Thai homemade dinner Part II – barbecued prawns on lemongrass, coconut soup, and steamed mussels

I decided to make Thai food again today, Part II of last week, as there are few dishes that I still want to make but do not have time to make it last week. 

So, tonight I’m making three dishes, one soup, one appetiser and one main course.

Let’s start it off with the soup, it is coconut soup with cauliflower, but I think you can just add other ingredients that you like and make it your own, for example, carrot, chicken, mushroom, and etc. With a pot, bring the vegetable stock and coconut milk to boil. Then, add cauliflower, galangal, lemon grass, kaffir lime leaves, and season them with light soy sauce, fish sauce and brown sugar. Lower the heat, and cook until the cauliflowers turn soft. Serve the soup by adding some chopped chillies and coriander, and a bit a lime juice.

The appetiser is barbecued prawns on lemon grass, I like the look of this dish, having the prawn mixture wrapping the middle of the lemon grass stalk. In order to have the flavour of the lemon grass, lightly cut the middle of the lemon grass in order to get the nice smell out of it. To make the prawn mixture, mix the prawns (slightly cooked, half raw), chopped bacon or minced pork, garlic, a touch of kaffir lime leaves, chopped spring onion, and season with some fish sauce, brown sugar and cornflour in a food processor until it turns dense. Carefully wrap the mixture around the lemon grass stalk, if you feel so sticky, wet your hand with some water. Pan fry them with a pan and serve with the sauce, mixed of white vinegar, sugar, chopped chillies and coriander.
For the main, I’ve made the Thai style steamed mussels. Heat the sauce pan with a bit of butter, fry the chopped galangal, lemon grass, kaffir lime leaves and shallots. Add some vegetable stock and coconut milk, simmer a bit, then add all mussels in, cook 4 minutes with the lit on and then another 2 minutes without the lit. Serve the mussels with some bread and garnish with some coriander. 

Sunday dinner snack night

Instead of having one big full meal, it’s good to have snacks to fill up your stomach on Sunday night. Checking out the page of Tasty on Facebook, and found a lot of snacks that I would like to try. I was thinking to make five of them, but I ended up with making only three, already feel full. Maybe I will try to make to other two tomorrow.

https://www.facebook.com/buzzfeedtasty/?hc_ref=SEARCH

1. Jalapenos with cream cheese and bacon

This one is definitely worth to make it, as it is so easy but tasty! Jalapenos + cream cheese + bacon = in oven 220C for 15 minutes, that’s it!!! So Yummy!

2. Potato chips

They showed how to do potato wedges, but I ended up to make potato chips, and I’ve also improvised a bit. Cut potato in to strips or wedges, season them with olive oil, salt, ground paprika, rosemary and thyme. In oven 200C around 25 minutes, then add parmesan cheese and pepper, then grill 5 to 10 minutes.

3. Chicken nuggets with salad

They called it chicken popcorn, I feel a bit weird with the name as it sounds like chickenpox. I rather called it mini chicken nuggets. Cut chicken breast into cubes, and dip them into egg white, then fill the surface with breadcrumbs. They used Ritz crackers, but I think breadcrumbs will do the same job. I just add some salt because Ritz crackers are already salty, but not for breadcrumbs. Place them nicely on a bake tray in the oven under 220C for 12 to 15 minutes. Melt some butter, add chili powder and some lime juice, put it back in the oven and grill it for another 5 minutes.

 

I’ve also trying to make other snacks the day after, and I’ve done this avocado with prosciutto wrap, also very simple. Cut the avocado into wedges, wrap each piece with prosciutto, and then pan fry them. Serve them with some Romaine lettuce, parmesan cheese and a touch of lime juice.

 

Sunday homemade dinner – Tandoori shrimps skewer with long grain rice

Tonight I would like to cook seafood, was thinking to cook something with shrimps. What can I do with shrimps? Searching online for idea, and I found something with tandoori shrimps, sounds like a good idea to me! A touch of Indian and a bit of spice. I think the best thing to go with the shrimps is the long grain rice that my husband likes, he do prefer long grain rice much more than the Chinese one. After my last trip to India, I always would like to cook something Indian, why not trying it tonight?

The ingredient for tandoori shrimps is not complicated at all, I almost have all the herbs at home, just missing turmeric powder because I finished up with it and need to buy a new one. The first thing to do for this dish is to marinate the shrimps, make sure you’ve spend enough time to marinate them before cooking. At least marinate the shrimps for half an hour, the best at least up to two hours. Remove the head and shell of the shrimp but leave the tail on, and make sure you devein them nicely. Use a large bowl to put all the ingredients for marination, around 300ml of Greek yogurt, together with some olive oil, pinch of salt, lime juice, minced garlic, Garam Masala, turmeric powder and chili powder. Please go for your taste, as there is not a fixed formula because the level of spice that each of us like or can take is very different. Mixed all the ingredients well, and check out the taste always, then place all the shrimps into the bowl and let them sit inside the fringe for around 1 to 2 hours.

Meanwhile, you can prepare the rest, getting things chopped up and ready. I would like to put also onion, red pepper and pineapple to the skewer, so I need to chop them into pieces. For the long grain rice, I would like to cook with carrot and broccoli, so I have to chop them into small cubes as well. You might want to use green pea instead of broccoli, but I really do not like green pea, so I rather go with broccoli. You can choose other green vegetable as you like, for example other kind of beans or even chopped celery. If you are using wooden skewers, please make sure you’ve soaked in water at least for 15 minutes before cooking, as you do not want them to burn later on. I do have some stainless steel skewers, so I do not have to do that.

Let’s start cooking the rice before starting to cook the skewers. I am not sure what are you using to cook the rice, but I am using the rice cooker, as each Chinese should have one at home which is very convenient. If you do not have one, just put the rice with double portion of water and boil them. Add a pinch of salt, and the chopped carrot and broccoli into the rice just right before the rice is done, mix them well together and let them sit into the rice cooker or pot for at least 10 to 15 minutes before serving.

I was cooking the skewers in the oven, but you can do it by frying. Pre-heat the oven under 210C, and get a tray ready covered by foil. Put one piece of onion, red pepper, shrimp, onion, pineapple, shrimp, and so on, alternatively on the skewer until it’s filled up. Repeat the same until you finish with all the ingredients. Place them nicely on the tray and put some olive oil on each single piece, and place them in the oven and grill them for around 15 to 20 minutes. Turn them over in the middle of the way, but the oven is hot enough to cook for both side.

Serve the skewers with the long grain rice, and garnish the skewers with finely chopped coriander and a touch of lime juice. My husband feels that the rice is a bit blend, but I love it with vegetables and actually the touch of carrot is adding some good flavour into the rice. Maybe you can try to use the marinade to make a source for the rice or the overall dish. The dish is not spicy at all for us, I guess next time I will try to add more spice.

Thai Shrimp Salad

I want to do a Thai salad tonight, the thing that I am not sure is, should I do a beef salad or a shrimp one? I guess I had enough meat for the last few days, maybe it’s better to go for shrimp.

The ingredients of this salad are, shrimps, cucumber, red pepper, mint, coriander, mixed greens, red chili, shallots, pomelo, pomegranate, vermicelli, cashew nuts and shredded coconut. For the salad dressing, we need fish sauce, soy sauce, lime juice, brown sugar and minced red chili.

The first thing to get ready is the shrimps, boil a pot of water, and cook the shrimp in the hot water until they turn into red meaning cooked. Put the shrimps aside until they cool down. Repeat the same thing for the vermicelli, cook them quickly in the hot water, not to overcook them, then put them aside until they cool down. On the other hand, we need to get two things done as well. Heat up the pan and then put the shredded coconut in the dry pan, fry them until they turn into brown colour. The next thing to get ready is to grind some cashew nuts with the mortar.

Let’s start to get all the chopping done, cut the cucumber and red pepper into thin strips, chop the shallots, mint and coriander, then mixed them into a large bowl. Put the pomelo, shrimp and vermicelli into the bowl as well when they are both cool down, then mix everything together. You can either add the mixed greens here or lay them on the plate as a base when you serve the salad, it’s up to you. What I did is lay the mixed greens on the plate as a base, then put the mixed salad on top of the mixed greens, and now put the salad dressing on the salad. Sprinkle some shredded coconuts and cashew nuts on top of the salad, and do the final touch with the pomegranate.  I also serve the salad with some garlic breads.