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Thai Cooking Demo Recipe on 5th October 2015
1. Thai Chicken Soup in Coconut Milk (Tom Kha Gai)
Ingredients:
500 grams chicken breast
Curry paste
Coriander root
1 spoon milk cream
3 cups coconut milk
7 slices fresh galangal
300 grams mushroom, torn into
pieces
2 crushed hot chilies (depend on you)
1 lemon grass, cut into 1 inch length
5 kaffir lime leaves, torn in half
2 tbsp sliced coriander
3 tsp sugar
2 tbsp fish sauce
1 cup water
Kaffir lime leaves for garnish
Preparations:
 Wash the chicken, remove the skin and cut diagonally into bite-sized
pieces, set aside.
 Put the coconut milk, milk cream in a pot, curry paste, add water
and bring to the boil over medium heat. When it starts to boil,
reduce the heat. Add galangal, lemon grass, coriander root and kaffir
lime leaves, continue boiling for a few minutes until there is fragrant
smell.
 Add the chicken and all the seasonings, simmer until chicken is done
and tender. Add mushrooms, and cook until done. Follow with
crushed chilies, then remove from heat
 To serve: spoon the soup into a serving bowl, stir lightly to combine
and garnish with kaffir lime leaves
2. Green Chicken Curry
Ingredients:
400 grams chicken
3 tbsp green curry paste
2 cups coconut milk
1 zucchini and carrot
2-3 red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
¼ cup sweet basil leaf
1 tbsp fish sauce
tsp sugar
tbsp cooking oil
Sweet basil leaves and red chili slices for garnish
Preparations:
 Slice the chicken into thin pieces about 3 cm thick
 Sauté the curry paste in oil over medium heat until fragrant, reduce the
heat, gradually add 1 ½ cups of coconut milk a little at a time, stir until a
film of green oil surfaces
 Add the chicken and kaffir lime leaves, continue cooking for 3 minutes
until fragrant and the chicken is cooked through. Transfer to a pot, place
over medium heat and cook until boiling. Add the remaining coconut
milk, season with sugar and fish sauce. When the mixture returns to the
boil add the zucchini and carrot. Cook until they are done, sprinkle sweet
basil leaves and read chilies over, then turn off the heat
 Arrange on a serving dish and garnish with sweet basil leaves and red
chilies before serving
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3. Stir-fried chicken with cashew nuts
Ingredients:
300 grams chicken breast, sliced thinly
½ cup fried cashew nut
Oyster sauce
Ketchup
Sugar
¼ cup crisp-fried dried spur chili, cut
into 1 cm pieces
1 red spur chili, sliced diagonally
1 small onion and garlic sliced
1/3 cup spring onion, cut into 1’’ pieces
½ tsp salt
1 tbsp fish sauce
2 tbsp cooking oil
Fresh coriander for garnish
Preparations:
 Fry the garlic in oil over medium heat until golden and fragrant, add the
chicken and cook until done
 Add onion, cashew nuts, fried dried chilies and spring onion, stir well
 Season to taste with fish sauce, oyster sauce, ketchup, sugar and salt, stir
again. Turn off the heat.
 Spoon onto a serving dish, garnish with red chili and fresh coriander
before serving
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4. Spicy Stir Seafood (Squid & Shrimp)
Ingredients:
Shrimp & squid
Fresh pepper
Wild ginger
Garlic
Kaffir leaves
Red chilies
Thai Basil
Sugar
Oyster Sauce
Thai Chilies
Fish sauce
Cooking oil
Chicken powder(Rod-Dee)
Preparations:
 Heat oil in a wok over medium-high heat. Wait until hot, add chilies,
garlic, wild ginger. Stir until aromatic and golden.
 Add shrimps and squid and stir until nearly cooked. Then add, fish sauce,
sugar and sweet basil leaves.
 Stir quickly until all ingredients mixed well, then remove from heat.
Transfer to a serving plate and serve immediately with hot steamed rice.
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5. Pumpkin in coconut milk
Ingredients
1 kilogram ripe pumpkin
1 cup coconut cream
4 cups coconut milk
Palm sugar
½ tsp salt
Panda Leaves
Preparations:
 Clean the pumpkin well and peel off the skin. Cut the pumpkin into
wedge-shaped and remove the seeds, cut into 1x3 cm pieces.
 Mix the sugar, salt, and coconut milk and cook over medium heat. When
the sugar has dissolved, strain and return to the boil. Add the pumpkin
and cook until done.
 Pour in the coconut cream and bring back to the boil, then remove from
the heat. Spoon into a dessert bowl and serve. Can be served hot or cold
Asian stores where you can buy these all ingredients and cookware
in Bonn
Thai-Viet Asia Markt
Kölnstr. 121, 53111 Bonn1
Phone: 0228 9087460
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Souliya Sivilay (AppForLao.com)
Chana's Asian Shop
Bonner Str 65.
53173 Bonn - Bad Godesberg
Phone: 02 28 31 82 12
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