Vietnamese Chicken Noodles (Pho Ga)

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Ingredients for Soup
1 kg of chicken bones
1 tsp of pounded pepper
1 tbsp of pounded coriander root
2 tsp of pounded garlic
1 stem of chopped ginger
2 heads of grilled pounded onions
4 tsp of flavored sauce
1 tsp of sugar
1 tsp of salt
1 head of radish (cut into thick slices)
2.5 liters of water

Direction of Soup
Put all ingredients in the pot and boil together.
Get rid of bubbles till soup is clear then simmer for about
1-2 hours (low heat)

Ingredients for Chicken Balls stuffed with KANI-MON
4 pcs of KANI-MON
250 g of chicken breast
1 tsp of salt
1 tsp of vegetable oil
1/2 tsp of baking powder
1 tsp of pepper
1 tsp of sugar
1 tbsp of corn starch
2 tbsp of chopped spring onion

Direction
1. Chopped chicken thoroughly, Season with salt,pepper,sugar
and baking powder, add the vegetable oil and corn starch.
Keep in the refrigerator about 30 minutes, add spring onion and
mix well.
2. Mold the mixture to small ball, flatten to thin sheet and
put KANI-MON inside,fold to a long shape, wrap with hygienic
food wrapping film. Stream in boiling water over medium heat
about 12 minutes or till cooked. Set aside.

Other Ingredients
Fresh rice noodles
Bean sprouts
Chopped spring onion
Fried garlic
Peeled roasted bell peppers
Shredded boiled chicken
Sliced onions
Chopped celery
Lime
Burned shrimp paste
Chili sauce
Fresh vegetable; Lettuce
Yard long beans
Basil
Parsley
Peppermint
Vietnamese coriander
Bean sprouts
“WASABI-O” Wasabi sauce

Direction
1. Soak rice noodles and bean sprouts in hot water.
Scoop out and put in a bowl
2. Put shredded chicken,chicken balls stuffed with KANI-MON
in the bowl,add hot soup. Sprinkle chopped spring onion,
celery and fried garlic. Served with peeled roasted bell peppers,
sliced onions,lime,shrimp paste,chili sauce,fresh vegetable
and “WASABI-O” Wasabi sauce

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Vietnamese Lotus Stem Salad with KANI KANI (Goi Ngo Sen)

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Ingredients
1 pcs of “HIPPO” Original Recipe Frozen Dough
1/2 cup of KANI KANI
3 cups of lotus stem (sliced diagonally)
4 pcs of boiled prawns
1/4 cup of sliced grilled pork
3 heads of shallots (thinly sliced)
3 tbsp of chopped carrot
1/4 cup of peppermint
2tbsp of fried peanuts
3cups of vegetable oil for deep frying

Direction
1. Fry “HIPO” Original Recipe Frozen Dough over medium heat;
fold into basket shape using a ladle, until golden brown,
Scoop out and drain.
2. Place lotus stem, KANI KANI, boiled prawns, grilled pork,
shallots, carrots on the fried “HIPPO” Original Recipe Frozen Dough,
pour the spicy dipping sauce, sprinkle with peppermint and peanuts.

Ingredients for Spicy Dipping Sauce
3 tbsp of fish sauce
1 tbsp of ground garlic
3 tbsp of sugar
1 tbsp of vinegar
1 tbsp of lime juice
1 tbsp of minced red chilies

Direction
Mix and heat fish sauce, sugar and vinegar until sugar dissolved.
Once boiled, and garlic and chilles. Simmer, then add lime juice and stir well.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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GREEN CURRY WITH CHICKEN (Kang Keaw Wan Kai)

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Thai Recipe Ingredients
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves

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Thai Food Preparations
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Source : http://www.ezythaicooking.com/free_recipes/Green-curry-with-chicken.htm

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FRIED CHICKEN WITH BASIL LEAVES (Pad Ka-Prao Kai)

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Thai Recipe Ingredients
* 450 grams chicken thighs, cut into bite-size pieces
* 5 cloves garlic, finely chopped
* 1/2 cup onion, sliced
* 2 tablespoons vegetable oil
* 2 teaspoons black soy sauce
* 2 tablespoons fish sauce
* 1 cup fresh holy basil
* 7 chillies, chopped and pounded coarsely
* Dash of ground white pepper

Note : You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.

Thai Food Preparations
1. Heat a wok until the oil is hot, then stir in the garlic, and then add onions. Stir another few seconds before adding the chicken. Continue Stir-frying until chicken is cooked throughly.
2. Add chillies and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
3. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg.

(For 2 Serving)

Source : http://www.ezythaicooking.com/free_recipes/Fried-chicken-with-basil-leaves.htm

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SPICY SOUP WITH PRAWN AND LEMON GRASS (Tom Yum Koong)

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Thai Recipe Ingredients
* 12 medium-size shrimps, deveined
* 10 mushrooms
* 1 stalk of lemon grass (lightly pounded and cut into 2″ long)
* 3 lime leaves
* 1 teaspoon of salt
* 2 tablespoons of fishsauce
* 3 tablespoons of lime juice
* 6 hot peppers (pounded lightly)
* 4 cups of water
* 1/2 cup of roughly cut coriander leaves

Thai Food Preparations
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

(For 2 Servings)

Source : http://www.ezythaicooking.com/free_recipes/Spicy-soup-with-prawn-and-lemon-grass.htm

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