Wednesday, March 31, 2010

Vegetarian Tofu Red Curry in Bamboo Shoots

Vegetarian Tofu Red Curry in Bambo Shoots or " Khang Phed Tofu Sai Nor Mai" I made on last February with shrimps. I made the red curry sauce again for vegetarian food. I like to make it sometime when I am running out seafood. This is very big pot.

1) 1 package spiced thick dry tofu
2) 1 can shredded bamboo shoots (can bamboo shoots)
3) 1 Tbsp palm sugar
4) 4 Tbsp thin soy sauce
5) 1 cup Thai Basil
6) 5 fresh chillies
7) 2 kaffir lime leaves
8) 1 can coconut milk or 2 cup
9) 4 Tbsp red curry paste

1) Wash and cut tofu into small bite or the way you like.

2) Open the bamboo shoots from the can, and bring to boil for 15 minutes.
3) Drained and set aside.
4) Wash fresh chilies and kaffir lime leaves and cut into halves.
5) Wash Thai basil and pick Thai sweet basil from the stems.
6) Wash red bell pepper and cut into 2 " length.

7) Pour coconut milk into the pot on medium heat until boil.
8) Add red curry paste.
9) Stir well.
10) Add cut tofu into the pot for 2 minutes or until cook.
11) Add cut kaffir lime leaves.
12) Add shredded bamboo shoots and seasoning with thin soy sauce and palm sugar and stir well.
13) Add cut red bell pepper.
14) Add Thai basil leaves and stir thoroughly.
15) Add cut fresh chilies and stir until get together.
16) Stir quickly for few seconds and remove from the heat. Enjoy dish!

Tuesday, March 30, 2010

Stir-fried Chinese Chives with Oyster Sauce

Stir-fried Chinese Chives with Oyster Sauce or " Phad Dok Kui Chai Gung Num Mun Hoi". A lot of my dishes are quite spicy but this one is completely mild with oyster sauce and some of ginger. It's easy but yummy recipe. Try to make it, maybe you like this dish.
1) 16 Shrimps
2) 2 Tbsp Canola oil
3) 1 tsp lime juice
4) 1 Tbsp thin soy sauce
5) 3 Tbsp oyster sauce
6) 2" length ginger
7) 2 cups Chinese chive flower stalks
8) 3 Shallots
9) 4 cloves Garlic

1) Clean and peel shrimps.
2) Wash and cut the Chinese Chives into 2 " length.

3) Peel garlic and shallots then wash them very well.
4) Mince garlic and thinly slice shallots.
5) Peel ginger and thinly slice ginger.

7) Heat oil in a pan on medium-high heat.
8) When oil is hot, add minced garlic and sliced shallots.
9) Stir-fried until fragrant.
10) Then add shrimps.
11) Seasoning with oyster sauce, thin soy sauce, sugar and lime juice.
12) When the shrimps is cooked, add cut Chinese chives.
13) Stir well until all ingredients get together.
14) Add sliced ginger.
15) stir-fry until Chinese chives and ginger are getting soft, then remove from heat.
16) Enjoy!

Monday, March 29, 2010

Tilapia Red Curry with baby corn and red pepper.

Tilapia Red Curry with baby corn and red pepper or "Khang Phed Pla Sai Khao Phod On Lae Prik Yauk" in Thai. I like to make red curry with tilapia too. First time I had some restaurant in the state. It was really good at that time and I came home to try to make it. It becomes my main dish here.

1) 1/2 Lb. Tilapia
2) 20 baby corns
3) 1 tsp palm sugar
4) 1 1/2 Tbsp lite soy sauce or fish sauce
5) 1 cup Thai Basil
6) 3 fresh chillies
7) 2 kaffir lime leaves
8) 1 cup coconut milk
9) 2 Tbsp red curry paste
10) 3 fresh chillies
11) 6 cilantro roots.
12) 1/4 tsp salt
13) 1/2 Tbsp fish sauce

1) Wash Tilapia and prepare to marinate with ground cilantro roots, fresh chilies and fish sauce.
2) Remove chillies stems then use a mortar and pestle to crush the chillies and cilantro roots with salt.
3) Put 1/2 Tbsp fish sauce into the mortar.
4) Bring to marinate with clean tilapia for 20 minutes.
5) After marinated time, bring the fish to steam for 15-20 minutes or until cook.

6) While the tilapia is steaming, prepare to make red curry sauce. Pick fresh chillies from stems, Wash fresh chilies and lime leaves then slice into halves.
6) Wash very well and Pick only sweet basil leaves from stems.
7) Wash it. Cut the very end each side of baby corns and cut into halves.
8) Cut red bell pepper into 2" length.
9) Heat 1/2 cup of coconut milk over medium heat until the oil surfaces.
10) Add red curry paste.
12) Stir constantly for 2 minutes until fragrant and red oil surface.
13) Add cut baby corns and stir for a couple minutes. 14) Add cut kaffir lime leaves.
15) Add cut red bell pepper.

16) Add Thai basil leaves.
17) Add sliced fresh chilies.
18) Stir quickly to heat sweet basil, kaffir lime leave and red pepper so they retain their colour, then remove from heat.
19) Remove steamed fish from the steamer.
20) Place a steamed fish into the plate.
21) Then pour the Red Curry Sauce with baby corn and red pepper on top of fish. ENJOY!