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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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Thai again – roasted pork spare ribs with green papaya salad

I really tried my best try to catch up with my writing! This Thai dinner was on 22nd January, but I did not manage to put this up on my blog that day or not even the day or the week after! It’s Chinese New Year’s holiday now, I am trying my best to catch up with my blog and try to finish with those that are still missing, before I forgot how to even cook the dish….. lol

First of all, we have to marinate the pork ribs. Put all ingredients in the food processor and blend it, ginger, garlic, shallots, spring onion, coriander, soy sauce, fish sauce, salt, ground black pepper and brown sugar. You will get a very thick paste, taste it and see if you like it, if not you can still adjust the taste a bit before you go to marinate the ribs. Put the pork ribs in a zip lock bag and pour the sauce in, make sure all the pork ribs are in the sauce, massage the ribs with the sauce and place the bag in the fridge and let them marinate for at least 2 hours before cooking. Preheat the oven under 180C, lay the ribs out in a pan or tray and place it in the oven for 1.5 hours. Rotate the ribs every now and then, to make sure it is not getting burnt on one side.

To go with the pork, I would like to have the traditional Thai green papaya salad. The key ingredient of course is the green papaya, make sure you get one is green enough to make the salad, not the ripe one. Peel the green papaya, cut it in half and clean up the seed inside. Use the grater to shred the papaya, or you can simply use a food processor to do the job. For the long green beans, coarsely chopped them and steam them for 2 to 3 minutes until soft, set them aside until they cool down. For cherry tomatoes, cut them into halves. Mix the green papaya, green beans and cherry tomatoes in a large bowl, add some mint leaves and chopped red chilli pepper. For the salad dressing, it’s mix of soy sauce, fish sauce, lime juice, brown or palm sugar and a bit of mince garlic.

When the pork ribs are done, serve them with the green papaya salad as a base with the dressing. I also have a glass of mojito to go with the dish, even mojito is not really Thai, but I found the mint leaves taste matching very match with the dish. Enjoy~

 

 

 

 

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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. 

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Thai homemade dinner – Spring rolls with prawn and Chicken Thai salad

I bought this Thai cook book for quite some time, but never follow it to cook some dishes. Today, I tried to find some inspiration from the book and I ended up picking 3 dishes to cook for tonight. Unfortunately, I can only made two as we are already full after the second dish.

I always want to cook Spring rolls but I’ve never tried, so I really want to try it out today. I am not sure the Spring roll sheets that I found is the same as the one they used in Thai cuisine, this one is for Chinese and I’m not sure if there is any difference. I feel the sheet is quite thin and some how is hard to manage, and it breaks easily during wrapping. Maybe double up the sheet can help, but I haven’t tried.

First of all, have to prepare the filling. Boil a pot of hot water, and put the vermicelli in until they turn soft. Remove them and rinse with cold water. Chop the vermicelli around 3 to 4 cm long. For the prawn, cook them in hot water until they turn pink, and then slice them in two pieces right in the middle. Get a big bowl ready and just put all ingredients in after chopping, including the vermicelli and prawn. Finely chop the garlic, fungus mushroom, carrot, and some beansprouts. Season them with some light soy sauce and pepper, mix them well. Use Spring roll sheet to wrap the filling and close it with some cornflour mixed with water. It is hard to wrap every Spring roll in the same size, and please don’t be greedy, try to stay with a smaller piece instead of filling it up. Bigger Spring roll is with a higher chance to break and you will be ending up with re-wrapping. Deep fry all the spring rolls in a pot and serve them with the sweet chilli sauce. For the sauce, it’s with some white vinegar, some sugar, a touch of salt, some red chilli and some coriander. 

The best dish to go with Spring rolls is actually a salad! I’m making a chicken Thai salad, and I would like to do the chicken with sous vide cooking. Cook the chicken breast in vacuum bag without any seasoning under 61C for one hour. Remove the chicken breast from the bag and let them cool down. Use your hand to tear the chicken breast into thin strips, and place them in a large bowl. Then, chop the rest of the ingredients in the bowl, thin strips cucumber, finely chopped onion and ladyfingers, beansprouts, mint leaves and chopped red chillies. Mix everything well together, and put them in the fringe to chill. Now get the dressing ready, mix some fish sauce, light soy sauce, brown sugar and some lime juice, taste and adjust the way you like. When you are ready to serve, drizzle the salad with the dressing and add some roasted peanuts and sesame seeds for serving.

The main course I’ve planned to cook is steamed mussels with galangal. Thai way of steamed mussels, would like to try it out! Maybe tomorrow night…..