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Thai homemade dinner – the best for hot Summer

Long time no Thai! Miss that! It is very hot these days here in Hong Kong, so I am thinking to cook Thai cuisine for tonight. As the dishes are quite simple and easy, I decided to cook few dishes, in order to have more varieties for us. Once again, I’ve based everything with this Thai recipes that I bought a while ago, and modify the dishes a little bit to my version.

I’ve made 4 dishes tonight, but everything more or less are based on those ingredients. You know Thai food, you cannot get away with ingredients like, garlic, chillies, lime, coriander, lemongrass, and something like that. So it is good to get everything chopped up at the same time, minced garlic, finely chopped red chillies, chopped ginger, chopped spring onion, finely chopped coriander, roughly chopped kaffir lime leaves, sliced galangal, and I guess that’s it.

The four dishes are: steamed scallops, tom yam kung, fried prawns with sesame seeds and steamed spare ribs with black bean.

First of all, let’s get the spare ribs marinated for a while before cooking. Mix black bean sauce, salt, sugar, a bit of light soy sauce, corn flour, and some mince garlic and chillies in a bowl, mix them well. Then, add all spare ribs into it and make sure all of them are coated with the mixture, let them sit in the fridge for at least half an hour before steaming. When you are ready, just put them nicely on a plate and steam around 20 minutes and serve with some chopped coriander and spring onion as garnish. I served this dish at last, as this is kind of a main dish for me, but somehow I feel that is kind of Chinese to me, not so Thai. Maybe the black bean sauce in Thailand is different than the black bean sauce here.

For the steamed scallop, I would like to add vermicelli. So, we need to cook the vermicelli first, just boil them in hot water quickly until they turn soft. Dry them and let them sit aside to cool down, if they start sticking together, just use some warm or cold water to rinse them a bit. To steam the scollop, place them in a steam basket, and place the vermicelli, chopped chillies, minced garlic and a touch of chopped ginger on each scollop, and steam for around 10 minutes or until they are cooked. Try not to overcook them, because they will become chewy. Garnish them with some chopped coriander and spring onion to serve, and a touch of lime juice that help to bring up the freshness. For the sauce, mix light soy sauce and fish sauce with sugar, chillies, ginger and lime juice. Add some sauce directly on the scollop to serve.

For the fried prawns, we need to mix the batter first. Use plain flour, and add egg, touch of salt, sesame oil, and a lot of sesame as you like. Add warm water into the flour and keep mixing them until it turns into a creamy batter. Then, remove the shell from the prawn but keep the tail part, devein them and dip them into the batter. When the oil is ready, deep fry the prawns until they are done. Serve them with some lime juice and the same sauce as the steamed scallop. Don’t forget to garnish them with chopped coriander.

And for the tom yum kung soup, the most iconic soup / dish in Thailand. Heat up the pot with some oil, then fry the minced garlic, sliced galangal, kaffir lime leaves, lemongrass and chopped red chillies quickly. Add the kind of meat that you like, I was using chicken and some button mushroom. Then, add chicken broth into the pot, and bring it to boil. You can also add the chilli paste to increase the flavour, and when it’s almost done, add the prawns, fish sauce, light soy sauce, sugar and lime juice and let it simmer for few minutes until the prawns are cooked. Serve the soup with chopped coriander.

4 courses, not too difficult, and doesn’t take too long. As the cooking time for each dish is not too long.

 

 

 

 

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An option instead of hotpot – healthy steam s7one pot

The weather is getting crazy these days, extremely warm during Christmas, and now become so cold. It’s around 8C degree here in Hong Kong, and it’s around 0C up on the mountain, people are driving up to the mountain just to see the frozen trees. The observatory mentioned that, there might be chance to snow….? Really? Snowing in Hong Kong? Weather is also crazy everywhere, like the massive blizzard hitting United States, and seriously cold in Northern China as well.

Traditionally, we love to have hotpot here when the weather is getting cold, in order to keep ourselves warm and hot! These days, such kind of steam stone pot became very popular here in Hong Kong. As a lot of food experts claiming that steaming is a far healthier way of cooking than a lot of cooking method. To steam, no oil is needed, less damage to nutrients and helps to conserve vitamins. Nowadays, a lot of people instead of having micro-wave oven at home, they rather use the steam oven at home.

So, more and more restaurants are using such cooking method, instead of the traditional hotpot place. I would say, everything tasted so yummy with the true taste, especially for the seafood. I always think the best way to cook the fresh seafood is steaming, as you can keep all the good taste of the seafood, the freshness of it. This way of cooking, is just so yummy and really taste super good!!! Just a touch a garlic, and you almost do not need any seasoning, because the seafood itself is already tasting so good and so fresh! We ordered scallop, shrimps and mini lobsters, they are all tasting very good! The only thing is, you might want to add a bit of the flavor that you like, such as soy sauce with any herbs or chili.
  

This steaming also works very well with the vegetables, we also ordered a mixed platter with pumpkin, winter melon and lotus root, and another plate with the loofah. Again, they all tasted so good. I cannot find another word to describe, just fantastically good! At the end, we finished up with a congee, that including all the good juices of all the things that we steamed previously. Can you imagine how good it tastes? Of course, again it’s just so yummy!!!

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