Thai Ginger Chicken [kai pad king]

An easy and tasty Thai chicken dish.   Very appetising with rice.  The gravy is slightly salty from the fish sauce and the sweetness is from the yellow onions.  Overall, the ingredients blend well with each other.  It's an easy dish to prepare and serve as a One Dish Meal with steaming hot rice.

This dish was cooked at my MIL's place and the wok pan belongs to my hubby's nephew.   Look at the condition - this wok is not 'loved' by its' owner, hahaha!  I bought a 'wok brush' for him.  Hopefully the wok is going to have a clean look soon.

Ingredients

original recipe from Thai Food Recipes with some modifications

[serves 4]

6 to 8 chicken wings - cut [or other meaty parts of the chicken - about 500gm]

1 yellow onion - peeled and cut wedges

100 gm fresh mushrooms

1 red chilli - cut diagonally

50 gm ginger - cut thin slices

3 cloves garlic - chopped

1 spring onion - cut 1 inch length

1 tbsp cooking oil

some water enough to cook chicken

Seasoning

4 tbsp fish sauce

2 tbsp light soy sauce

2 tbsp oyster sauce

2 tsp sugar

1. Heat oil in wok, saute ginger and garlic until aromatic. Add in the chicken pieces.  Fry until nearly cooked.
2. Add in the seasoning.  Continue frying until the gravy is bubbly. 
3. Add some water to cook chicken until tender and gravy is reduced.
4. Add in all the remaining ingredients.  Give it a good stir to mix well.
5. Serve immediately with rice.
   
   
   
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]

I'm  linking this to Asian Food Fest - November 2013 Thailand 
hosted by Lena of Frozen Wings

Fried Fish with Tamarind Sauce [Thai Food - Pla Rad Prik]

Never really convince myself that Thai food is quite easy to cook and appetising until I tried several Thai dishes for the Asian Food Fest event.  This is another lovely fish recipe that is worth preparing instead of the usual Fried Fish with Tau Cheong [Chien Chuan Hu] or Sweet Sour Fried Fish.

My niece asked whether I'm cooking the same fish dish the next day.  Usually, she is afraid of cut chillies but this time I saw her scooping up all the sauce.

Here I used Spanish Mackerel fish blocks and doubled the sauce portion as we needed more sauce to go with rice.   This sauce should be good for fried prawns or tofu.  The sauce is tasty, sweet, sourish and spicy.  Very appetising with rice.

Ingredients

original recipe from Thai Food Recipe with some modifications

[serves 4]

4 slices of Spanish Mackerel [about 400-500 gm] or any meaty fish
150 ml tamarind juice [from 1 tbsp tamarind pulp]
Sauce Ingredients
2-3 tbsp chopped shallots
2-3 tbsp chopped garlic
5 small chillies - cut small pieces
3 sprigs of coriander - chopped
3 tbsp sugar
3 tbsp fish sauce
1-2 tsp oil

1. Fry fish until golden brown and crispy.  Place on serving platter.
2. Heat oil in wok, saute chopped garlic and shallots until aromatic.
3. Add in chillies and tamarind juice. Bring to boil,add in sugar and fish sauce [should be like the consistency of maple syrup].
4. Taste to adjust seasoning [according to your desire].  Add coriander leaves.
5. Pour sauce over fried fish.  Serve immediately.
   
   
   

TIP from Thai Food Recipe which I like : For more crispiness of the fish, just only put fried fish in the oven on 180 degrees C for 10 minutes.  Then pour the prepared sauce over before serving.

Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this to Asian Food Fest - November 2013 Thailand 

hosted by Lena of Frozen Wings

Thai Food Moo Ma-Nao [Boiled Pork With Lime, Garlic and Chilli Sauce]

I just can't resist this kind of dish, that is savoury, sourish, spicy and sweet.  Best of all, no frying at all.  Also like the idea of adding Chinese kale.  Was lucky to get it [not too big size] at the wet market today as I intend to prepare a smaller portion.  Also used the blanching the vegetable and meat as stock for my vegetable soup.

Should have prepared the full portion cos' it was awesome.

Ingredients

original recipe from Thai Food Recipe
[serves 3]

300 gm pork tenderlion - thinly sliced 

1 stem Chinese kale - peel the skin and cut slantwise [can use Kailan stems]
some cherry tomatoes - for garnishing [optional]

Lime, Garlic and Chilli Sauce - combine together

2 tbsp minced garlic

5-10 chillies - chopped [I used 2-3 small red chilli]

1 tbsp chopped coriander leaves [keep some leaves for garnishing]

1 tbsp each light soy sauce and sugar

2 tbsp fish sauce

3-5 tbsp lime juice [I used calamansi lime juice]

1.   Combine sauce ingredients in a small bowl.  Taste to adjust according to your preference.

2.    Bring small water to boil, add in kale to cook.  Dish out onto serving plate.

3.   Use the same water, add in the sliced meat.  Scald until cooked through.  Dish out onto cooked kale.

4.    Pour sauce over cooked ingredients, garnish with coriander leaves.

5.    Serve with rice.

Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this to Asian Food Fest - November 2013 Thailand 
hosted by Lena of Frozen Wings

Crispy Salty Chicken

I think this is rather similar to the Taiwanese Fried Crispy Chicken. This version is not sweet as Taiwanese version. Very fragrant and tasty cos' of the salt and spices.  You can make the seasoning yourself or substitute it with the Taiwanese pepper salt [I bought a bottle from Taiwan for RM3.00].

Should be a nice finger food that is welcome by many children.

Ingredients

[serves 4]

original recipe by Alan Kok from Yum Yum magazine No. 48]

300 gm chicken breast meat - skin removed, cut thin strips

enough oil for deep frying

Marinade

1 tsp ginger juice

1 tbsp Shaoxing wine

1 tsp salt

1/2 tsp 5 spice powder

1 tbsp each cornflour and plain flour

dash of pepper and sesame oil

1/2 egg

Seasoning

1 tsp salt

1/2 tsp ground black pepper

1/4 tsp 5 spice powder

1. Mix marinade with chicken and marinate for at least an hour.
2. Deep fry in hot oil until golden brown.  Dish out on serving platter and sprinkle ready bought pepper salt.  Serve. OR
3. Heat a clean wok, stir fry salt over low heat until hot.  Add in the remaining ingredients.  Mix well.  Add in fried chicken.   Stir well.  Dish out to serve.
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this post to Cook Your Books Event #6

 hosted by Joyce of  Kitchen Flavours

This post is linked to Facebook Asian Food Fest - August 2014 Taiwan Food hosted by AlanTravelling Foodie

Chiang Mai Peppery Chicken

In life, I believe everything has a time for it.   After this and that commitments and duties have been attended to and over, it's time again for good, yummy food for the family to feast on.

This is quite a simple and easy dish to prepare yet tasty and appetising.  You can add all the peppercorns if you like it 'hot'.  The gravy and chicken is so good with rice.

Ingredients

original recipe from Philip Yoong's book Nyonya Deli with slight modifications

[serves 4]

3 chicken thighs [about 500 gms] - cut bite size pieces [I used chicken thighs and wings]

1 red chilli - sliced

1 green chilli - sliced [I used 2 small green chilli]

4 tbsp chopped coriander roots

2 tbsp chopped garlic

1 tbsp ground white peppercorns [I used 2 tsp white pepper]

100 - 150 ml water

1 tbsp oil

Marinade/Seasoning [I used it to marinate the chicken]

1 tbsp oyster sauce

1 tbsp fish sauce

2 tsp dark soy sauce

1 tsp sugar

1. Marinate chicken with seasoning for at least 2 hours or overnight.
2. Heat oil, saute chopped coriander roots and garlic until aromatic.  Add in the chillies and pepper.
3. Fry for 1-2 seconds.  Add in the chicken.  Stir fry until chicken is firm and fragrant.
4. Add in water, bring to boil, lower heat to simmer until chicken is cooked and gravy is thickened.
5. Dish out to serve immediately with rice.
   
   
   

   Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this post to Cook Your Books Event #6

 hosted by Joyce of  Kitchen Flavours

I'm also linking this to Asian Food Fest - November 2013 Thailand 
hosted by Lena of Frozen Wings