Before we start cooking our first Thai dish. I would like to tell you that after posting my blog yesterday, there are many people sending me emails asking me about curry paste, coconut milk and chilies whether they are the basic condiments that you need to have in a kitchen when cooking Thai food. Well, in my opinion...they are not because not many Thai food uses curry paste or coconut milk, particularly chilies. From my experience, all my friends (Westerners) can't eat hot and spicy Thai food (with chilies). Moreover, these stuffs like curry paste, coconut milk have short expiration. You can't keep it in the fridge or in the kitchen for a long time like fish sauce or light soy sauce. Therefore, I would recommend you to buy it whenever you need to use them. All right, that is clear enough.
Now let's start our cooking. Our menu today is Spaghetti Mixed Seafood Thai Style. Actually, it is a combination between Western food (Spaghetti) and Thai food (Fried Mixed Seafood). I used to cook this dish to Kathrine, my German friend long time ago and she loved it. She asked me teaching her how to cook this menu but I was so busy and forgot about it later. However, last week I had a chance to cook this menu again and I gave it to my colleague Kaela to try. Oh! my God, she really liked it. Now you are eager to know how to cook it, right ? Okay, let's go.
Ingredients
5 table spoon of cooking oil
5 cloves of garlic, finely chopped
150 grams of mixed seafood (you can use a frozen package)
2 teaspoon of light soy sauce
1/2 table spoon of oyster sauce
1 teaspoon of fish sauce
1 teaspoon of sugar
5 leaves of Thai basil (if you can't find Thai basil, you can use regular basil as well)
80 grams of spaghetti
Preparation
1. Cook spaghetti as per package instruction (boil it, rinse it with cold water) then set it aside.
2. Put cooking oil in a pan (medium hot)
3. Put garlic in a pan, cook for 2 minutes then put mixed seafood in a pan, stir fried until it is cooked (No problem if you use a ready-cooked seafood package).
4. Put everything else’s (sauce, sugar) and stir fried for 3 minutes
5. Put cooked spaghetti in a pan, then Thai basil, stir fried for 2 minutes until everything gets along
That's it. See ! How easy it is. Now you can enjoy a very delicious Thai food that is cooked by yourself. I'm so proud of you. Enjoy your meal!
Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here
http://EasyThaiCookingByJoe.blogspot.com
Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth
Fresh Thai green curry is the way to go for this standard Thai dish. Green curry can be purchased in any Asian or international market, but the recipe below gives it a fresh taste that makes a big difference in the quality of this dish. Other ingredients can be purchased in Asian markets as well. Easy-to-find substitutions have been added in some cases.
Thai curries are normally served as either a one-meal dish, or with steamed rice and other accompaniments.
Beef With Green Curry Sauce
1 pound boneless beef top round, sliced into thin 2-inch by 1/4-inch strips
6 tablespoons coconut cream
3 tablespoons coconut milk
3 tablespoons Thai green curry paste (recipe below)
1/2 cup Japanese eggplant, cut into diagonal slices
4 fresh red Thai finger-like chiles (or 8 red serrano chiles), julienned lengthwise
1/2 cup fresh basil, coarsely chopped
2 tablespoons Thai fish sauce
1 1/2 teaspoons granulated or light brown sugar
Bring a large saucepan of water to a rapid boil. Then place all the beef strips in the pan and boil until the surface is covered with foam (about 5 minutes). Drain and set the beef aside.
Heat the coconut cream in a wok, over medium heat, until it begins to separate, or about 1 minute. Then add the green curry paste and stir until well blended, or about 2 to 3 minutes. Add the beef to the wok and cook, stirring, for about 4 minutes. Add the coconut milk and eggplant and cook over medium heat, covered, until the eggplant is tender, stirring occasionally, for about 15 minutes. Stir in the red chiles, basil, fish sauce, and sugar. Cook uncovered for another 1 to 2 minutes until the basil begins to wilt. This beef with Thai green curry sauce recipe makes 4 servings.
Green Curry Paste
This paste is one of the staples of Thai cooking, and is the basis of many dishes in the Thai cuisine. Again, Asian markets will have all of these ingredients.
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/2 teaspoon salt
10 large garlic cloves
25 fresh green bird's-eye chiles, or 6 fresh jalapenos
25 fresh green Thai chiles, or 10 serrano chiles
1 half-inch cube fresh ginger, peeled
1 teaspoon shrimp paste
1/2 cup fresh cilantro stems, chopped
1/2 teaspoon lime zest
1 stalk lemongrass, tough outer skin removed, and tender parts chopped
4 shallots, chopped
1/2 teaspoon green peppercorns
Dry-roast (no fat) the coriander and cumin in a cast-iron skillet over medium-high heat for 2 minutes, stirring continuously. Cool and transfer to a spice mill or grinder and grind until fine.
Place all the ingredients in a food processor and run the machine until there are no bits of ingredients visible, and it is a smooth puree. Scrape the puree into a jar with a tight-fitting lid and store in the refrigerator. This green curry paste keeps for about a month.
Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.
Spicy Cooking.
Article Source: http://EzineArticles.com/?expert=Billy_Bristol
Finally, it is summer here. This is the best time of the year after long winter blues for 6 months. What are people going to do on a warm sunny day? Firstly, they are going to the beach. Secondly, they are going to have a barbecue party with friends or family member in their own backyard. Last Sunday when I walked back home, I saw my neighbor having a BBQ party at home with family and friends. They looked so happy. I was so happy too (even they didn't ask me to join them.) I was so happy because the smell of their barbecue reminded me of my favorite Thai food. That is Thai BBQ Chicken which is our menu today.
Thai BBQ Chicken is one of the most popular Thai food. You can find this kind of food in every corner of the street , no matter where you live in Thailand. Thai BBQ Chicken is very tasty and easy to cook as well. Usually, Thai people will eat BBQ Chicken with sticky rice and sweet chilie sauce. However, eating Thai BBQ Chicken alone is good enough for everyone. I remember the first time I cooked Thai BBQ Chicken to my Canadian friends was last summer. They were so excited to try my food. Many of them told me that this was their first time to have a very delicious and juicy BBQ chicken. I knew what they meant because mostly BBQ food they usually have are hotdogs, burgers and steaks. The taste of these foods cannot compete with Thai BBQ Chicken at all. Okay, let's get started now.
Ingredients
1 piece of chicken (400-450 grams) you can use chicken drumstick if you want.
4 cloves of garlic, finely chopped
1 teaspoon of pepper
1 teaspoon of light soy sauce
1/2 tablespoon of oyster sauce
1 teaspoon of curry powder
Preparation
1. Put all ingredients on the chicken and rub it all over the chicken accordingly
2. Leave it for 1 hour (if you have time you can leave it overnight in the fridge)
3. Grill the chicken with medium heat both sides (be careful, do not overcooked or let it burn)
Now you are done. Enjoy your food !! I have to go to the beach with Nicole now.
See you next time.
Joe Sitthiosoth
Joe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. Every post comes from his real experience. You can read more from here http://EasyThaiCookingByJoe.blogspot.com
Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth
No comments:
Post a Comment