We brought in 2014 in Bangkok and had such a super time there. All we did was eat, drink, walk around, get the best foot massage, people watch and did I mention eat?
The food is just so outstanding. Fresh with all the elements of sweet,sour,spicy,crunchy,smooth, bitter,salty in perfect balance. its seriously soul food.
Funny incident: We got back to the hotel at around 4 am and were starving. Called up room service and ordered some Phad thai noodles and green thai curry. The lady on the other end says "M'am you mean green curry yes?" And I'm like errr yes, because all curry in Thailand (from the thai section of the menu) would be thai!! The husband could't help but laugh at me. As always. Happy to entertain you M'dear.
Moving on, one of my favourite things to do when I travel anywhere, is to go to the local markets and super-markets.I've even thrown a tantrum when I was in KL and Suveer (my big brother who finally gets a mention here!) refused to come with me. Poor Suh was just stuck in the middle of her two warring 20 years+ older siblings. I love picking up the pastes and spices like people pick up souvenirs and then I subject my poor family to all my kitchen experiments.(My husband and Suh mostly!)
The latest ones are:
1. Basa ( or Paneer/Mix veges) in Oyster and Black Bean Sauce;
2. Chicken (or Paneer) with Basil and Chilli;
3.Green Thai Curry with sticky jasmine rice.
Basa (or Paneer/Mix veges) in Oyster & Black Bean Sauce
Ingredients
10 fillets of basa ( I like cooking with it as ts an easy yet delicious fish which cooks in literally 10 mins)
11/2 packet of thai mix (lemon grass, kaffir leaves, thai chilli,galangal root, holy basil, green brinjal- you get this at Westside & Natures Basket under the Trikaya brand)
2 Tbs Black bean Sauce
2 Tbs Oyster Sauce
3-4 Tbs Sriracha Sauce
2 Tbs Maggi Hot and sweet
1/2 Onion Sliced
2-3 Tbs neutral oil (I use Rice Bran)
1 + tsp red chilli powder
Juice of 1 lemon.
Method
Clean the fish and marinade it with the lime juice. Warm the oil in a nonstick pan on medium flame and add the thai mix. Mix it for around 1 minute till the oil is fragrant and add the onions. Cook the onions till they start becoming pink and all the sauce. Mix till it becomes a thick paste. Add the fish and coat it with the paste on medium flame. Cook it for around 10-15 Mins till most of the water dries up.
Garnish with some basil leaves and lemon wedges and serve it hot.
NB: You don't need to add salt separately as the sauces will provide the required salt.
Chicken (or Paneer) with Basil and Chilli
Ingredients
1/2 Kg Boneless chicken cut into small pieces
1 packet Thai mix
1 packet (around 4 tbs) Chilli- basil paste (I got this from bangkok but you can make it at home-recipe below)
A dash of soy sauce
Salt if required
2 Tbs Oil
Method
Marinade the chicken pieces with Soy sauce for around 20 minutes. Warm the oil in a nostick and add the thai mix and fry till the oil is fragrant. Add the chilli-basil paste and mix it. Add the chicken and around 3-4 tbs of water and cook on medium flame till the chicken is done.
Garnish with basil leaves, chopped red chilles and lemon wedges.
Green Thai Curry with Sticky Jasmine Rice.
Ingredients
400 gms Boneless chicken cut into small pieces (optional- you can use just the veges-make sure you increase the vegetables in that case)
6-8 Tbs Green (thai) paste (according to your taste)
3-4 tbs neutral oil
400 mil coconut milk
1 1/2 packets thai mix
1/2 zucchini cut into disks
1 carrot cut into disks
3 baby brinjals cut into halves
1/2 small broccoli, into small florets
1/2 packet mushrooms cut into quarters
1 onion sliced long and thin
Juice of 1 lemon
A dash of fish sauce (optional)
Salt if required.
Method
In a deep dish, warm the oil and fry the thai mix and the onions. Add around 4 1/2 tbs of the paste till its all very fragrant. Add the chicken and veges and cook for around 3 mins till the chicken and veges are coated with the paste. Add Lime juice and mix. Add the coconut milk and the remaining paste and cook for around 10 mins.Bring it to a boil. Add salt or fish sauce if required.
Serve it with sticky Jasmine (or Basmati) Rice.
Gourmand it up!
Coming up next
Middle eastern kebabs with mint and sumac
BBQ chicken Lollipops
Chicken in Tomato pesto
Basil-Chilli Paste Recipe
1 packet Basil leaves
7-8 Kashmiri Red Chillies
2 Green Chillies
3-4 pods of garlic minced
1 Tsp ginger
Juice of 1 Lemon
1 Tbs Oil
2 Tbs Water
1/2 tsp sugar
Salt to Taste
2 Tbs Black bean Sauce
2 Tbs Oyster Sauce
3-4 Tbs Sriracha Sauce
2 Tbs Maggi Hot and sweet
1/2 Onion Sliced
2-3 Tbs neutral oil (I use Rice Bran)
1 + tsp red chilli powder
Juice of 1 lemon.
Method
Clean the fish and marinade it with the lime juice. Warm the oil in a nonstick pan on medium flame and add the thai mix. Mix it for around 1 minute till the oil is fragrant and add the onions. Cook the onions till they start becoming pink and all the sauce. Mix till it becomes a thick paste. Add the fish and coat it with the paste on medium flame. Cook it for around 10-15 Mins till most of the water dries up.
Garnish with some basil leaves and lemon wedges and serve it hot.
NB: You don't need to add salt separately as the sauces will provide the required salt.
Chicken (or Paneer) with Basil and Chilli
Ingredients
1/2 Kg Boneless chicken cut into small pieces
1 packet Thai mix
1 packet (around 4 tbs) Chilli- basil paste (I got this from bangkok but you can make it at home-recipe below)
A dash of soy sauce
Salt if required
2 Tbs Oil
Method
Marinade the chicken pieces with Soy sauce for around 20 minutes. Warm the oil in a nostick and add the thai mix and fry till the oil is fragrant. Add the chilli-basil paste and mix it. Add the chicken and around 3-4 tbs of water and cook on medium flame till the chicken is done.
Garnish with basil leaves, chopped red chilles and lemon wedges.
Green Thai Curry with Sticky Jasmine Rice.
Ingredients
400 gms Boneless chicken cut into small pieces (optional- you can use just the veges-make sure you increase the vegetables in that case)
6-8 Tbs Green (thai) paste (according to your taste)
3-4 tbs neutral oil
400 mil coconut milk
1 1/2 packets thai mix
1/2 zucchini cut into disks
1 carrot cut into disks
3 baby brinjals cut into halves
1/2 small broccoli, into small florets
1/2 packet mushrooms cut into quarters
1 onion sliced long and thin
Juice of 1 lemon
A dash of fish sauce (optional)
Salt if required.
Method
In a deep dish, warm the oil and fry the thai mix and the onions. Add around 4 1/2 tbs of the paste till its all very fragrant. Add the chicken and veges and cook for around 3 mins till the chicken and veges are coated with the paste. Add Lime juice and mix. Add the coconut milk and the remaining paste and cook for around 10 mins.Bring it to a boil. Add salt or fish sauce if required.
Serve it with sticky Jasmine (or Basmati) Rice.
Gourmand it up!
 |
| You're welcome Husband! |
Coming up next
Middle eastern kebabs with mint and sumac
BBQ chicken Lollipops
Chicken in Tomato pesto
Basil-Chilli Paste Recipe
1 packet Basil leaves
7-8 Kashmiri Red Chillies
2 Green Chillies
3-4 pods of garlic minced
1 Tsp ginger
Juice of 1 Lemon
1 Tbs Oil
2 Tbs Water
1/2 tsp sugar
Salt to Taste
Whiz all of this in the mixie and you're done!!
No comments:
Post a Comment