rustic esaan style chicken with mixed veggies and herbs soup

Rustic Esaan Style Chicken with Mixed Veggies & Herbs Soup : แกงอ่อมไก่แบบอีสาน

I was introduced to this "Kaeng Om Gai" by one of my friends who was originally from e-saan. Its a love at first bite! Its so aromatic, very light and delicious. This rustic soup is very healthy. I just love it! Everytime, I was invited to dine at this friend's place, I begged her to cook this rustic soup for me. Later, I asked for a recipe and created my very own version which is absolutely addictive.

Please, note that my recipe is not the same as the typical e-saan style recipe as I adjusted the flavour to suites my personal taste. 

3-4 cups Chicken Stock

2 cups Chicken thigh or breast (to taste), sliced (I prefer boneless chicken but Thai will go with bone.)

Mixed Organic Vegetables (Whatever you like), cut into bite-sized

- Pumpkin

- Thai Choy Sum

- Napa Cabbage

- Thai Apple Eggplant

- Fresh Bamboo Shoot

- Mushroom 

Mixed Organic Herbs

- Dill

- Thai Lemon Basil

- Spring Onion

Paste

-Galangal, sliced

-Kaffir Lime Leaves, shredded 

-Shallot, halved

-Garlic, halved

-Lemon Grass, sliced

-Fresh Chillies, crushed

-Dried Chillies, cut 

Ground Roasted Rice 

Fish Sauce

Tamarind Paste (I add this to suite my personal taste. Its not what Esaan people usually add.)

Preparation

There are 2 different ways to cook the paste. 

1) Using pestle and mortar, add galangal, kaffir lime leaves, shallot, garlic, lemon grass and fresh chillies. Pound into a rough paste, remove the paste into a large sauce pan. OR

2) Set a large saucepan over medium-high heat, add sliced galangal, shredded kaffir lime leaves, shallot, garlic, sliced lemon grass and crushed fresh chillies in, add 2-3 tablespoons of chicken stock. Stir fry till aromatic. Add chicken pieces, keep stir-frying till the chicken is almost cooked through. Add fish sauce and the rest of chicken stock. Bring to a boil. Add vegetables (add vegetables that take longer time to cook first and the ones that are easily cooked later). Taste if more seasoning is needed. (I add the tamarind paste at the very last minute before serving.) Sprinkled with dill, lemon basil & spring onion. Turn off the heat. Serve hot with a cup of steamed wholegrain rice or sticky rice. Absolutely delicious!

dtom kah gai (mum's recipe)

A Rustic Version of Chicken in Coconut Milk Soup : Dtom Kah Gai - ต้มข่าไก่สูตรบ้านๆ

I seriously think that anything thats cooked by Mum is always delicious! I don't normally like coconut milk but I do like "Dtom Kah Gai". I guess it has something to do with my childhood. My mum cooked it for me very often when I was very young and I always loved it. (Actually, I love anything with lime juice.)

This recipe is very different from the boring Dtom Kah Gai thats served in the restaurants. This one is more home-cooked, very rustic and full of bold favours (with lots of lime juice, fish sauce and there are chilie flakes added). It tastes very much like "Dtom Yum" with coconut milk.

Find below a recipe

2 Cups of Coconut Milk

1-2 Cups of Chicken Stock

2 Cups of Chicken Thigh (cut into pieces)

2 Cups of Straw Mushroom (clean and halved)

1 Cup of Chicken Blood Curd (cut into cubes)

3-4 Kaffir Lime Leaves (roughly shredded)

1 Galangal (cut)

3 Lemongrass (Sliced)

2 Shallots (cut)

1-2 Coriander Roots (Optional)

1/4 Freshly Squeezed Lime Juice 

1/4 Fish Sauce 

1 Tablespoon Chillie Flakes 

Fresh Organic Coriander, Spring Onion and Long-leaf Parsley, cut 

Preparation

Set a large sauce pan over medium high heat, add coconut milk. Add kaffir lime leaves, galangal, lemongrass, shallot and coriander roots. Bring to a boil or till aromatic. Add chicken, leave till cooked through. (If the soup is too thick, add chicken stock to thin it to meet with your taste). Just before serving, add chicken blood curd, mushroom, fish sauce, lime juice and chillie flakes. Taste if more seasoning is needed. Turn off the heat. Sprinkle with fresh coriander leaves, spring onion and long-leaf parsley. Serve hot with a cup of steamed whole-grain rice. Absolutely delightful! 

steamed rice topped with chicken in brown gravy

Steamed Rice topped with Chicken in Brown Gravy : Kao Nah Gai - ข้าวหน้าไก่

I started my new job a month ago and my life (time - to be precise!) is changed entirely. I thought this job is going to be easy and fun. Reality hits me hard! The thing is its fun but not as easy as I thought. Now I doubt that I could ever be able to run a restaurant alone. Anyway, I am not a kind of person who gives up on things easily, especially, things that I like. I am going to give it a try for a few years to see how it goes and if I really like it... then I shall decide what I will do with my life next. 

Geez, I have always thought that when we get to do what we love... it will be a happy ending.

Anyway, its my day off today. I got to stay home and I didn't want (too lazy as I am entirely worn out by long-hours-work) to go out and its too hot to handle in Bangkok right now. I cooked something easy for lunch and its delicious. So, I think I should post a recipe on here.

Find below a recipe

300 G. - Skinless Chicken Thigh or Breast (cut into cubes) 

5-6 Fresh or Dried Shiitake Mushrooms, halved (Optional)

2 Tablespoons - Oyster Sauce

1 Tablespoon - Shaoxing Wine 

1 Teaspoon - Black Sweet Soy Sauce 

2 Tablespoons - Soy Sauce

1/2 Teaspoon - Sesame Oil

1/2 Teaspoon - Un-refined Brown Sugar

1 Tablespoon - Corn Flour/Tapioca Flour (Optional)

1 Teaspoon - Garlic (finely grated)

A dash of Ground White Pepper Corn

Garnish

Fresh Green Chilies - roughly cut

Fresh Red Chilies - roughly cut

Fresh Coriander 

Fresh Cucumber 

Fried/Boiled Eggs - halved 

Fried Cured Chinese Pork Sausage (Optional)

Preparation

Marinate the chicken cubes with all ingredients and keep in the fridge for 30 mins. Set a saucepan over medium-high heat, add a cup of chicken stock and bring to a boil. Add marinated chicken. Stir till the chicken is well cooked and the gravy is thicken. (I personally don't like adding too much corn or tapioca starch into my food. Therefore, my gravy is a much lighter version.) 

Serve hot over steamed rice or whole-grain rice. Sprinkle with lots of green chilies (I like to mix red & green chilies as they give more colour on the plate) and fresh chopped coriander. You can always garnish it with fried egg or boiled egg, sliced fresh cucumber and fried cured pork sausage. I like mine served simple as you can see from the picture shown above. 

northern curry noodle with chicken

Northern (Chiang Mai) Curry Noodle with Chicken : Khao Soi Gai - ข้าวซอยไก่

When I still worked in my old office in January, the new girl who replaced my position brought "Khao Soi" for my lunch. For some reason, it immediately ticked my to do recipes. I mean I have cooked many dishes more than a hundred times but I have never once thought of cooking "Khao Soi" until I that day. Its so delicious and memorable. I have an urge to give it a try. 

Find below a recipe 

3 Tablespoons of Red Curry Paste 

1 Tablespoon of Yellow Curry Powder

1/2 Teaspoon of Turmeric Powder

1 Small Fresh Organic Ginger, peeled & finely grated 

2 Free Range Chicken Thighs  & 2 Free Range Chicken Dumpsticks

1 Pack of Egg Noodles (approximately 400 G/100 G for each - enough for 4 portions)

1 Teaspoon of Black Sweet Soy Sauce (Optional)

2 Tablespoons of Soy Sauce

A dash of (un-refined) Brown Sugar 

2 Cups of Coconut Milk 

3 Cups of Chicken Stock

Garnish

1 Small pack of Pickled Green Mustard, roughly sliced

4-6 Organic Shallot, sliced 

Fresh Organic Coriander & Spring Onion, roughly chopped

Fried dried-chilies, whole chilies or ground 

Fried Egg Noodles, very crispy (you can simply use wonton wrappers)

Organic Lime Wedges  

Preparation 

Set a large saucepan on medium-high heat, add coconut milk. Wait till the coconut milk is bubbling and aromatic. Add red curry paste, stir to mix well. Later add yellow curry powder, turmeric powder and grated ginger. Keep stirring to mix everything well. Add chicken, tossing now and then to cook it evenly and to mix it with the curry paste and later add chicken stock. (You can always add Beef instead of Chicken but the beef will take longer time to cook.) Leave to cook for 20 mins or until the chicken is cooked through. Season with soy sauce and brown sugar. Taste if more seasoning is needed.

Cook the egg noodle as instructed on the package. Remove into cold water and drain. 

Plating : In a serving noodle bowl, lay chicken bits on top of a bed of cooked egg noodle. Spoon lots of curry soup over the chicken and noodle. Sprinkle with chopped fresh coriander and spring onion. Serve hot and garnish with crispy fried-noodle nests, a few pieces of fried dried-chilies, sliced shallots, pickled green mustard & lime wedges. Squeeze the lime wedges (to taste) over the noodle soup before eating, the lime juice really helps to bring out the flavour in the curry soup (like yellow lemon does in many Italian dishes). Absolutely delicious!

Serve : 2-4 

Stir-fried organic courgette & green bean with chicken

Stir-fried Organic Courgette & Green Bean with Chicken : ผัดผักคอร์แจตกับถั่วแขกใส่ไก่ 

Yes... I know I said many times that I will post more recipes but for many reasons, I can't find time at all during the past 2-3 months. I guess I will be kept very busy till end of this year. (I think I am about to change my job again but this time I am going to work in a restaurant! Oh well, nothing is final yet. I am keeping my fingers crossed.)

Anyway back to the recipe, last week I came home from work and felt so worn out and very hungry. I opened my fridge and found that I only had organic courgette and green bean in there. Then I thought I should cook myself a quick-fix dinner as I was so tired and I didn't want to order delivery that I had to wait at least another 30 mins. It turned out to be a surprisingly good dish. The organic courgette was very sweet and crunchy and went very well with chicken. Its a very satisfied meal. I mean its simple, delicious, nutritious and very quick! 

Please find a recipe below 

1 Free-range Chicken Breast (Skin on or off - depends on your liking)

1 Organic Medium Courgette (Zucchini), cut into bite-sized bits (cut lengthwise or crosswise - whichever way you desire.) 

5-6 Organic Green Bean, trimmed off both ends

2 Cloves of Organic Garlic, finely chopped or thinly sliced 

1-2 Tablespoons of Oyster Sauce 

1 Tablespoon of Soy Sauce

1 Teaspoon of Seasoning Sauce 

2-3 Tablespoons of Olive Oil (Extra light and mild)

Preparation 

Set a wok over medium heat, wait till becoming hot but not too hot. Add olive oil and chopped garlic. Stir-fry till aromatic. Add chicken, stir-fry briefly and later add oyster sauce, soy sauce and seasoning sauce. Stir-fry till the chicken is cooked through. Finally add courgette and green bean. Stir-fry very quickly for 1-2 mins (at this point you don't want to over cook the greens. You need to make sure that they are cooked but still very green and crunchy.). Turn off the heat. Serve immediately with steamed organic rice or whole grain rice and a cup of chilie lime sauce. Simply delicious!   

Serve : 2

fried chicken with garlic & pepper

Fried Chicken with Garlic & Pepper : ไก่ทอดกระเทียมพริกไทย

Here it is a recipe of the popular "fried chicken with garlic & pepper. There were many people writing to ask for a recipe. This recipe is very easy and very simple. There are not many ingredients needed and all it takes is 5-10 minutes to cook.

300-400 G. Chicken Slices (thigh, leg, breast or any part that you prefer. Skin on/off depends on your liking.) You can always go for Pork or Shrimp.

6-8 Very Small Cloves of Organic Thai Garlic, crushed & roughly chopped  (Please, note that Thai Garlic is more aromatic & stronger in flavour. If you couldn't find it, any garlic will do. )

3 Tablespoons of Oyster Sauce

1-2 Tablespoons of Soy Sauce

1/2 Tablespoon of Seasoning Sauce

2 Tablespoons of Olive Oil (Extra light & mild)

Ground White Pepper 

Un-refined Brown Sugar 

Fresh Organic Coriander Leaves , roughly chopped

Fresh Organic Japanese Cucumber , sliced

Preparation

Set a wok over medium-high heat. Add olive oil, wait till becoming hot but not too hot. Add garlic, fry till aromatic and turn golden. Add chicken, fry till almost cooked through. Add oyster sauce, soy sauce, seasoning sauce and a dash of brown sugar. Sprinkle with ground white pepper, stir-fry to mix well. Taste if more seasoning is needed. Turn off the heat. Serve hot with steamed rice and fresh sliced cucumbers, sprinkle with coriander leaves . (A small cup of fish sauce with lime & chili is optional.)
...

Serve : 2

braised chicken with egg noodle

Braised Chicken with Egg Noodle : บะหมี่แห้งไก่ตุ๋น

Currently, I have been kept very busy with work. My life is hectic and I am entirely worn out. I was/am so exhausted and didn't/don't want to do anything else but to rest on my comfy bed.

Today, I feel a little better and I keep telling myself that I need to be productive. I need to post some thing on here. Hence a recipe of "Braised Chicken with Egg Noodles". I personally love all things noodle. I love cooking noodle, any kind of noodles. (If I manage to find time.)

Find below my recipe of "Braised Chicken with Egg Noodle"

1 Pack of High Quality Fresh Egg Noodles (4 or 6 serving in one pack / available in any decent supermarkets)

4-6 Large Pieces of Free Range Chicken thigh, Leg, or Breast (Whatever you fancy - Boneless / Skin-on is preferred.)

4-6 Cups of Chicken Stock (home-made stock is preferred.)

2 Tablespoons of Oyster Sauce

2 Tablespoons of Seasoning Sauce

1 Tablespoon of Soy Sauce
1 Tablespoon of High Quality 5 Spices

1/2 Teaspoon of Sea Salt

1 Tablespoon of Un-refine Brown Sugar

1 Teaspoon of Ground/Crushed Black Pepper

4 Organic Coriander Roots, crushed 

3 Cloves of Organic Garlic, crushed 

2-3 Cups Cooking Oil (Choose the one for deep frying like Sunflower or Palm Oil)

4-6 Organic Fresh Chinese Kale (Kai-lan or "Hong Kong Kale")

10 Medium Organic Shiitake Mushroom (Optional)

Organic Coriander Leaves and Spring Onion, finely chopped 

2-3 Tablespoons of Garlic Oil

Condiments

1/2 Cup of Rice Wine Vinegar with Red Chili

1/2 Cup of Ground Dried Chili (Optional)

Ground White Pepper (Optional)

Preparation

Set a wok over medium-high heat, add cooking oil. Fry the chicken bits till turned golden. Remove from the wok and set one side

Set a large saucepan/pot over medium heat, add chicken stock and add oyster sauce, soy sauce, seasoning sauce, sea salt, brown sugar, black pepper, 5 spices, crushed garlic and coriander roots. Add fried chicken and keep simmered for 40 minutes or upto an hour or till the chicken bits are soft and tender. Taste if the gravy is too salty. If so, then add 1/4 cup of water or chicken stock and bring back to a boil again. Turn off the heat.

Set a large pot over medium-high heat, cook the egg noodle as instructed at the side of its package. Drain and keep dried. Drizzle with garlic oil and keep warm one side.

Bring a large pot of water back to a boil again. Branch the Chinese Kale briefly, then drain and transfer into very cold water immediately to stop them from being cooked. This way, they will look nicely green and they will be very crunchy. Cut them roughly.

In a serving noodle bowl, arrange some blanched Chinese Kale on the plate. Then arrange some cooked egg noodles on top of the kale. Lay a braised chicken thigh on a bed of noodles & kale and drizzle with a few spoons of chicken gravy and dash of garlic oil. Sprinkle with chopped coriander leaves and spring onion. Served with a cup of chili vinegar and a cup of ground dried chili (optional). 

Serve : 4-6

fried-rice served with fried egg

Thai fried-rice served with fried egg : ข้าวผัด (ไก่, หมู, หรือ เนื้อ) ไข่ดาว

I have been ill (I have a terrible cold.) for almost 2 weeks now. I think of my Mum's dishes a lot something like "Kao Dtom", "Chicken Noodle Soup" or "Kao Phad".... You know.. Comfort food that she cooked for me when I was ill.

Call me an odd person, somehow, I don't like my "fried-rice" cooked too dry like in those Thai and Chinese restaurants. I think it has something to do with my mum's recipe. Her "fried-rice" is always very moist and soft. Its very delicious. Therefore, I am programed to like my "fried-rice" cooked very moist and soft just like my mum's. 

Find below my very own version of "fried-rice" 

1 cup of meat (chicken, pork, beef or seafood)

2 cups of steamed organic rice (I personally prefer whole-grain rice.)

1/2 cup of organic Tomato, sliced

1 cup of organic Chinese Kale. sliced

1/2 cup of organic Mushroom (Optional)

2 cloves of organic Garlic, crushed and chopped 

1 medium organic Onion, sliced 

2-3 tablespoons of Olive Oil, extra light and mild 

2-3 tablespoons of Oyster Sauce

2 tablespoons of Soy Sauce

1 tablespoon of Seasoning Sauce

A dash of un-refined Brown Sugar

2 organic Eggs

Garnish
.

Fresh organic coriander leaves, chopped

Fresh organic cucumber, sliced 

Fried egg

Lime (cut into wedges)

Preparation 
.

Heat a wok over medium-high heat. Wait till the wok is becoming hot (but not too hot though), then add olive oil and then chopped garlic. Fry till the garlic is aromatic. Add onion and meat (pork/chicken/beef or seafood : whatever you fancy), stir-fry till the meat is almost cooked through. Add tomato, Chinese kale, and mushroom. Stir-fry to mix everything well. Add soy sauce, oyster sauce, seasoning sauce and a dash of sugar. Add steamed rice and stir-fry to mix everything well. Add egg, leave for a few minutes for the egg to set a little. Then stir-fry to mix everything well. Taste if more seasoning is needed. Remove into a serving plate.  Sprinkle with chopped fresh coriander leaves. Serve with with "fried-egg", fresh organic cucumber, a few of lime wedges and a small cup of "nahm pla prik".
.

Serve : 2-3

stewed chicken, pork belly, tofu & egg with 5 spices

Kai Pa-low : ไข่พะโล้ (ใส่ไก่ หมูสามชั้น และเต้าหู้)

This dish is very special but I don't cook it as often as I should because  I think its too fatty. Its so good that I always dream of it.

Its one of the most popular home-cooked dishes in Thailand. Every mother cooks it for their kids and every kid likes it. (I always think my mother cooks the best "Kai Pa-low" in Thailand. Then, all of my friends strongly insist that their mother cooks the best "Kai Pa-low" in Thailand as well. I guess its a dish that we have grown up with. So, it, kind of, reminds us of how loving & caring our mother is to us. That's why our mother's recipe is the best and always better than any other mother's recipes. You know what I mean...)

Anyway, find below my recipe.

1/2 Kilo of Free-range Chicken, cleaned & cut

1/2 Kilo of Free-range Pork Belly, cleaned & cut

2 Medium Packs of Organic Hard Tofu, cleaned & cut into chunky bits (Optional)

8-12 of Organic Chicken/Duck Eggs, boiled & shell-removed

2-3 Tablespoons of Premium Quality 5 Spices
3-4 Cloves of Garlic, smashed

1 Tablespoon of Black Pepper Corns

3 Coriander Roots, smashed 

1-2 Tablespoons of Vegetable Cooking Oil
3 Tablespoons of Organic Plam Sugar

4-3 Tablespoons of Soy Sauce Or Sea Salt (to taste)

2-3 Tablespoons of Seasoning Sauce

5-6 Cups of Chicken Stock 

Preparation

Pound garlic, black pepper corns & coriander roots by using stone mortar & pestle till fine. Keep the paste one side.

Set a wok over medium-high heat, add cooking oil, add palm sugar. Caramelize the palm sugar till turned very dark-brown. Then add the paste and a little of water, fry till aromatic. Then add chicken, pork belly, tofu and egg. Add 5 spices and then keep stir-frying till everything is mixed well. Add seasoning sauce and soy sauce, taste if more seasoning is needed. Remove everything into a very large sauce pan. Later add chicken stock to cover the meat and then put the lid on. Leave to simmer for at least 1 hour. (The longer you leave it to simmer ,the more soft and tender the meat will become.)

Remove into a serving bowl. Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice. (The rest of the stew can be kept in air-tight container in the fridge for 2-3 days.)

Serve : 4

thai version of "suki-yaki" : สุกี้แห้งไก่

Thai Version of "Suki-Yaki" (Dried) with Chicken : สุกี้แห้งไก่

Lately, I find myself having lunch at “Foodland” in Sukhumvit Soi 16 very often with my colleagues. They have a small restaurant there called “Took Lae Dee” for working people who come for a quick lunch : something quick, good quality and inexpensive. (80 Bht -150 Bht per dish). Yes, what I usually order for lunch here is very predictable. (Phad Ka-pao Gai Kai Dao ผัดกระเพาไก่ใข่ดาว, Phad See Eiw ผัดซีอิ้ว, Rad Nah ราดหน้า, ect.,)

Last week, I ordered this “Dried Suki-Yaki with Chicken” ; one of the most popular (adopted) single-dishes in Thailand and then I thought – this is easy. I can easily cook it at home and I can cook it even better. I mean the bottled-sauce is tasteless.

I wonder how this “Suki Yaki” is becoming one of our nation popular dishes? Its Chinese by origin (most of the popular suaces are Chinese : Cantonese sauce is very popular here.) but its named Japanese ("Suki Yaki" means Hot Pot) and, somehow, some of us like it dried. Dried Suky Yaki (Dried Hot Pot) sounds very unusual, eh? Anyway, I googled a little and found nothing (Not even in Wiki). One thing I really don't like is that when you want to know/learn about food history in Thailand. You can't seem to find where to start. Very disappointed.

Find below my recipe,

1 Cup of Chicken (Free Range is preferred)
2 Cups of Vermicelli (Glass Noodle)
3 Organic Eggs
1 Organic Medium Chinese Cabbage (Shredded)
2 Cups of Morning Glory (Shredded)
1 Cup of Chinese Celery (Cut)
1 Cup of Spring Onion (Cut)
1 Cup of Eryngii Mushroom (Any hard-white Mushroom will do.)
3 Cloves of Garlic (Finely Chopped)
4 Tablespoons of Suki Yaki Sauce (But a bottled-sauce in Supermarket.)
3 Tablespoons of Oyster Sauce
3 Tablespoons of Soy Sauce
2 Tablespoons of Seasoning Sauce
3 Tablespoons of Olive Oil (Light & Mild)

Preparation

Set a wok over medium-high heat, wait till it becoming hot. Add oil and later garlic, fry till aromatic. Add chicken, stir-fry till cooked through. Then add eggs, wait for a few seconds for the eggs to set a little then add oyster sauce, soy sauce and seasoning sauce, stir-fry to mix everything well. Add vermicelli & then add vegetables. Turn off the heat. Add Suki-Yaki sauce and stir to mix everything well. Transfer into a serving plate. Serve hot with a cup of Suki-Yaki sauce on the side.

Now, Taste is individual – each of us likes the Suki-Yaki sauce differently. (I like it with lots of lime juice but my mate likes it very sweet.) I have an easy solution. We don't need to tolerate a bottled-sauce. All we need is being a little creative.

Find below a quick & easy way of Suki-Yaki Sauce

2 Cups of (bottled) Suki-Yaki Sauce
4-5 Chili (Finely Chopped)
3 Cloves of Garlic (Finely Chopped)
2-3 Tablespoons of Fish Sauce
2-3 Tablespoons of Lime Juice

Preparation

Add everything in a bowl, whisk till mixed well. Voila! (Please, note that each brand comes with different taste – test your sauce first before being too creative!)

Serve : 2

chicken & daikon soup

Chicken & Daikon Soup: แกงจืดไก่ใส่หัวไชเท้า

At time, I don’t want anything fancy for dinner but just a bowl of Chicken soup. I remember that when I was very young (being a difficult kid) and that I couldn’t eat too many things. (Mostly, spicy dishes and some particular dishes.) My Step-Grandmother would cook Chicken Soup with Tofu and Vegetable for me; she changed different kind of vegetable in order to avoid me getting bored with her food and I never once complained.

Cooking clear soup is not as difficult as people like to think. Cook it in low to medium-heat and let it simmer for hours. This way, you would get a clear & sweet soup & very tender Chicken/Pork Spare Ribs which could melt in your mouth.

I like cooking, I can cook anything to others but I can be, at times, very difficult (picky) with my own food but the soups always do me fine as they (Clear soups) bring back my childhood memories.

Find below my recipe of “Clear Chicken & Daikon Soup”

...

1 Big Organic Daikon, peeled & cut
4-6 of Chicken Thighs & Drumsticks (You can always replace the Chicken with Pork Spare Ribs.)
4 Cloves of Garlic, smashed
4 Cilantro Roots, smashed
2 ½ Liters of Chicken Stock
2-3 Tablespoons of Soy Sauce
2-3 of Chinese Mushrooms, soaked & halved (Optional)
1 Cup of Vermicelli, soaked & cut (Optional)
Cilantro Leaves, cut

Note – If possible, I prefer everything organic.

Preparation

Add Chicken Stock in a large saucepan. Set a saucepan over high-heat and bring to the boil. Then add Garlic & Cilantro Roots, leave till aromatic. Then add Chicken Bits. Bring to the boil again. Then Add Daikon Bits bring back to the boil and then turn to low-medium heat, leave to simmer for at least 15-20 minutes. Seasoning with Soy Sauce. Turn off the heat. Remove into a serving bowl, Sprinkle with Cilantro Leaves. Serve hot with a cup of Steamed Rice.

gaeng kiew wan gai : green chicken curry

Gaeng Kiew Wan Gai : Thai Green Chicken Curry

I moved into a new place (4 bedrooms) - yeah I know... It’s nice to live with space.
A mate, who I have known for almost 10 years through work, came to help. So, I manage to cook "Green Chicken Curry" for her as it’s her most favourite dish.

Find below my recipe of "Green Chicken Curry"

2-3 Cups of Coconut Milk
3-4 Cups of Chicken Stock
2 Tablespoons Green Curry Paste
2-3 Cups of Chicken (thigh or breast fillets), cut into strips
2 Cups of Apple-Eggplant, halved

4 Kaffir Lime Leaves, shredded
2 Tablespoons Fish Sauce
2 Tablespoons of Palm Sugar
½ Cup of Basil Leaves
½ Cup of Red Chilies, cut into strips



Preparation

- In a big saucepan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubbles, or till it begins to crack on the surface of the coconut milk.
- Add curry paste and stir to break the paste.
- Cook over medium heat for 3 minutes, or until fragrant.
- Add chicken and stir fry for another 5 minutes.
- Pour in Chicken Stock and bring to boil.
- Add Kaffir lime leaves, Apple-Eggplants & Red Chilies, stirring occasionally
- Add in fish sauce, and brown sugar to your taste.
- Turn off the heat and sprinkle with Basil leaves
- Serve immediately with "Kanom Jeen" Fresh Rice Noodle or steamed whole-grain rice.

Serve : 2

tom kah gai : chicken soup with coconut milk

Tom Kah Gai: Chicken Soup with Coconut Milk

I personally don’t like Coconut Milk but I do like cooking “Tom Kah Gai” from time to time. I remember that my mother used to cook a wicked dish of “Tom Kah Gai” when I was young. Now I am not living with my Mum anymore. So, it kind of reminds me of my mother’s cooking.

“Tom Kah Gai” looks and sounds pretty much sophisticated. It seems to be difficult but its actually a very easy and simple dish to cook.

Find below my recipe of “Tom Kah Gai”



4 cups of Chicken (Thigh, Breast or any part depends on your liking)
2-3 cups of Coconut milk
3-4 cups of Chicken Stock

½ cup of Galangal, thinly sliced
½ cup of Lemon Grass, roughly sliced
½ cup of Red Shallot, peeled and halved
2-3 of Kaffir Lime Leaves, roughly shredded
½ cup of Coriander Leaves, roughly cut

2-4 of Red & Green Chilies, crushed or chopped (or as much as your liking)
4 Tablespoons of Lime Juice
4 Tablespoons of Fish Sauce



Preparation

• Heat a large saucepan over medium-heat
• Add coconut milk, bring to the boil
• Add lemon grass, galangal, kaffir lime leaves & red shallot , wait till aromatic
• Add chicken, wait till the chicken is cooked through
• Add chicken stock, wait till becoming boiled
• Turn off the heat
• Add chilies, fish sauce & lime juice to your taste
• Remove into a serving bowl
• Sprinkle with coriander leaves
• Serve with steamed whole-grain rice

chicken teriyaki : riya's style

Chicken Teriyaki: Riya’ style.

This is a very easy dish to cook when you lack of decent & fancy stuff in your fridge. At times, when you were too lazy or too busy to do food shopping and you could only find chicken fillet left in the fridge. You would end up cooking something easy & simple like "Chicken Teriyaki".

Find below my very own recipe of Chicken Teriyaki

½ Kilo of Chicken Fillet/Breasts or Thighs/ Drumsticks, boned
4 Tablespoons of Shoyu
4 Tablespoons of Mirin
2 Tablespoons of Sake
1 Tablespoon of Brown Sugar
1 Tablespoon of Grated Ginger

Garnish
Spring Onion, cut

Preparation

• In a zip-loc bag, add chicken fillet and the rest of the ingredients in
• Keep in the fridge for at least 2 hours or over a night

• Heat the griddle over medium-high heat
• Place the chicken on, skin-side on first, leave to cook for 10-15 mins
• Turn, and leave to cook for another 10-15 mins
• Turn off the heat
• Remove and Slice into pieces
• Pour thickened sauce over the teriyaki chicken.
• Sprinkle with Spring Onion
• Serve with (Jap) Steamed Rice

gai tom khing orn

Gai Tom Khing Orn: Chicken in Young Ginger Soup

We all love “Tom Yum” but sometimes it can be very boring and uninspiring hearing about it all the time. As not being a fan of coconut milk. “Gai Tom Khing” seems to be a good option, besides “Tom Kah Gai” & “Tom Yum”, when we feel like we need a time off from those famous dishes.

This recipe is originally from a Thai cookbook that I came across a few years back. Since then this particular dish has managed to find its way to become a regular dish on our dining table.

Find below a very simple, very light and delicious “Chicken in Ginger Soup”




½ Kilo of Chicken (Breast or any part depends on your liking), cut in the bite-sized Strips
2 cups of Chicken Liver, cut and clean (optional – my mates happen to like chicken liver)
5-6 cups of Chicken Stock
1 cup of Young Ginger, thinly cut
¼ cup of Galangal, thinly cut
2 stalks of Lemon Grass, crushed and roughly cut
2-4 small leaves of Kaffir lime leaves, roughly shredded
2-4 of red Shallots, cut
3-4 Tablespoons of Fish sauce
3-4 Tablespoons of Lime Juice
1-2 Tablespoon of Red Chilies, crushed and roughly cut (optional)

½ Cup of Coriander leaves roughly cut

Preparation

• heat the chicken stock in a big pot over high heat
• bring to the boil
• add ginger, galangal, red shallot, lemon grass and a few of kaffir lime leaves
• add chicken (do not stir), wait till the chicken is cooked through
• add chicken liver (do not stir)
• add fish sauce, lime juice and chillies
• turn off the heat, remove into a serving bowl
• sprinkle with coriander leave & a few of kaffir lime leaves before serving.
• serve with streamed whole-grain rice

kao mun gai

Kao Mun Gai : Chicken and Streamed Rice with Ginger

This dish seems to require loads of time and all the complication but the truth is its very easy. Nothing much to do – Not as much fuss as you think. If you know how to cook it. It’s very easy and simple.

The key to make a good dish is knowing how to cook the chicken and the dipping.

I happened to cook this dish last weekend as one of my mates requested for it.
Be informed that this dish is very high in saturated fat.
Means - if you have high cholesterol problem, you can’t be able to eat too many dishes. Though, it tastes so very good. I supposed it’s a God way of punishing human-being.

Anyway, “Kao Mun Gai” is not originally Thai. Its originated from China and then it has built/developed its popularity in Singapore and then Thai have adopted it to be one our most favourite dishes. One of our beloved popular street-foods.

Find below a recipe of my very own “Kao Mun Gai”



1 Kilo of Chicken Thighs (or any part depends on your preference)
Ginger, cut
Garlic, smashed and cut

3 cups of Whole Grain Rice or Plain Rice

Soy Bean Paste Dipping Sauce
2 Tablespoons of fermented Soy Bean Paste
2 Tablespoons of Soy Sauce
2 Tablespoons of Lime Juice
1 Tablespoon of Red Chillie, Thinly sliced
2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Ginger, finely chopped
1 Teaspoon of Sugar

Spicy Green Dipping Sauce
4-5 of Small Green Chillie
2 cloves of Garlic, cut
2 of Coriander roots, cut
2 Tablespoons of Lime Juice
2 Tablespoons of Fish Sauce
1 Teaspoon of Sugar

For Garnish
Coriander leaves
Lime Wedges
Pickled Ginger
Fresh Cucumber


Preparation

• heat a pot, with 5-8 cups of water in, over high heat
• bring to the boil, add ginger and smashed garlic
• add chicken, wait till chicken is cooked through
• remove the chicken, set aside

• in an electric rice cooker/streamer, pour in chicken stock together with gigner and garlic and add rice
• leave it till the rice is cooked

• in a small bowl, make "the soy bean dipping sauce" (as all ingredients seen earlier) by putting everything in a small cup and stir well to bombine everything.

• in a blender, put all of the ingredients for "the spicy green sauce" in, blend till almost fine

• slice the chicken into bite-sized strips (with skin or none-skin is optional)
• serve with the streamed rice and small cups of soy bean dipping & spicy green sauce
• garnish with fresh cucumber, pickled ginger, lime wedges, coriander leaves and a cup of chicken soup

gai tod : fried chicken

Gai Tod : Fried Chicken

I always want to write about Kid’s Food. A month ago, I am employed by my beloved mate (since I am good about it- she pays complement.) to arrange daily menu for her kids (my beloved 2 beautiful nieces – 9 & 4 years old).

I have such a good fun doing the job and my employer seems to be satisfied with my work as the kids get to learn to eat variety of food and get variety of necessary intake: what’s essential & necessary for their body and their immune system in a day.

I have loads of Kid’s (Thai)menu: feel free to email to ask.

Find below my Fried Chicken which the kids seem to love it.

3-4 of Chicken Drumsticks (or Chicken Wings)

2 Tablespoons of Soy Sauce
2 Tablespoons of Pear Juice
1 Tablespoon of Honey
1 Teaspoon of Turmeric powder (Optional)

1 Tablespoon of Coriander’ roots, cut
1 Tablespoon of Garlic, roughly chopped

Cooking Oil fro frying

Preparation

• Put the coriander roots and garlic into a mortar, pound till fine.
• Marinate the chicken drumsticks with the paste, soy sauce, pear juice and honey: by putting everything into the zip-log bag and keep in the fridge for 2 hours or over a night.

• Heat a wok on high heat
• Add frying oil
• Add marinated chicken, reduce that heat to medium
• Fry the chicken till cooked through – you can fry it till the skin turns very crispy depends your preference
• Remove into a plate on the paper towel – to absorb the excess oil
• Serve with streamed rice

gai phad med mamuang himapan

Gai Phad Med Mamuang Himapan: Stir-fried Chicken with Cashew nuts and Dried Chillie

It seems that this Thai stir-fried dish is very popular, besides Tom Yum Gung, among tourists who visit Thailand. Everyone, every tourist whom I know of, seems to ask for this particular dish. So, I suppose it’s mainly because of the “sweet roasted chille Paste and the cashew nuts”.

Find below my recipe of “Gai Phad Med Manuang Himapan”

2 Cups of Chicken Breast, cut into bite-sized strips
1 Cup of Cashew Nuts, roasted
1 Cup of Onion, cut
½ Cup of Spring Onion, cut
½ Cup of Dried Chillie, fried
2 Tablespoons of Sweet Roasted Chilie Paste
2-3 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce
2 Tablespoons of Olive Oil (Extra light and mild)
1 Tablespoon of Garlic, finely chopped
A pinch of sugar (Optional)



Preparation

• heat a wok/cooking pan over medium heat
• add olive oil
• add garlic, fry till aromatic or turns yellow
• add chicken, stir-fry till the chicken is almost cooked through
• add onion, stir-fry to mix them well
• add sweet roasted chillie paste, soy sauce & oyster sauce
• add half of cashew nuts, stir-fry to combine everything
• add fried dried-chillie, spring onion, turn off the heat
• remove into the serving plate
• sprinkle with the 2nd half of cashew nuts
• garnish with spring onion
• serve with streamed rice

gai yang : grilled chicken thai style

Gai Yang : Grilled/BBQ Chicken Thai Style

This our 2nd most favourite dish when it comes to cooking chicken. We’d rather have it roasted but that’s not really Thai… eh? At times, its nice to have bbq chicken for lunch with sticky rice and Som Tam.

Oh well… as you can see in the pictures that they don’t look photogenic, but trust me they are very good.

Personally, I never like to grill the whole chicken because it will take ages to get it cooked through. I am not that patient. So, just to save time to make it cooked faster and to make it more convenient to me, I manage to cut the chicken into chunks and line them in the skewers and then grill. To me it’s easier this way.

Find below my recipe of “Grilled Chicken”



½ or 1 kilo of Chicken Thighs (any part depends on your preference)

Marinade
2 Tablespoons of Soy Sauce
2 Tablespoons of Honey
1 Tablespoon of Fish Sauce
1 Tablespoon of Palm Sugar (If its not to hand - White Sugar will do.)
1 Teaspoon of Turmeric Power (optional)

1 Teaspoon of Black Pepper Corn
2 of Coriander Roots cut
2 Cloves of Garlic

Spicy Thai Dipping
2 Tablespoons of Tamarind Paste
2 Tablespoons of Fish Sauce
1 Tablespoon of Lime Juice
1 Tablespoon of Chillie Flake
1 Tablespoon of Ground Roasted Rice
1 Tablespoon of Coriander leaves, chopped
1 Tablespoon of Spring Onion,chopped
1 Tablespoon of Thai Parsley, chopped
a pinch of sugar



Preparation

• For the marinade, put all ingredients from marinade above into blender, blend - or put all ingredients into a Mortar, pound till fine.
• Marinate the chicken by putting everything (chicken, the paste & sauces) into a zip-log bag and leave it in the fridge for over 2 hours or over a night

• Line the marinated chickens in the skewers – (soak the skewers into water for at least 20 mins before using)

• Heat the griddle over high heat
• Put the skewers (with chickens) on (if with skin – put the skin-side on first), reduce the heat to medium
• Leave them for 3-5 mins
• After 5 mins, turn them and leave them for another 3-5 mins
• Check if they are cooked through, becareful not to over burn them
• Remove into the serving plate
• Garnish with fresh cucumber, Thai parsley and lime wedges
• Serve with a small cup of Spicy Thai dipping, Som Tam & Sticky Rice

tom yum kai

(new pic updated on 23/10/10)

Tom Yum Kai : Spicy and Sour Chicken Soup

5 cups of Chicken Stock
2 cups of Chicken (Breasts or any part that you prefer/ or Prawns), cut
3 cups of Mushroom (Thai Straw Mushrooms are recommended)
4-6 Tablespoons of Lime Juice
4-6 Tablespoons of Fish Sauce
2-3 Tablespoons of Sweet-Roasted Chillies Paste
4-6 of Tomatoes, halved or quartered
4-6 of Red Shallots, halved or quartered
4-5 of Fresh Kaffir lime leaves, roughly torn
2-3 of Fresh Lemon Grass, roughly sliced
1-2 of Galangal, roughly sliced
4-8 of Chillies, roughly sliced or crushed (de-seeded is optional)
2 of Coriander's roots, crushed-just broken with pestle
a pinch of sugar
Thai parsley leaves, roughly cut
Coriander & Spring Onion, roughly cut



Preparation

* heat the chicken stock in the pot, bring to the boil
* add lemon grass, coriander's root, kiffir lime leaves, galangal, wait till aromatic
* add chicken, wait till the chicken is cooked through - do not stir
* add tomatoes, cook for 2-3 mins
* add mushrooms, lower the heat and cook slowly
* add fish sauce
* add sweet roasted chillies paste, liquidise the paste before adding
* add a pinch of sugar (only very little, not too much)
* add lime juice
* add parsley leaves and a half part of coriander leaves and spring onion

* turn off the heat, remove to a serving bowl
* sprinkle with the 2nd half part of coriander leaves and spring onion
* serve with steamed rice