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.