tomato relish

Tomato Relish : น้ำพริกแจ๋วมะเขือเทศ (ทานกับข้าวกล้อง ผักต้ม และปลาทอด)

Mid of August, I started a new job (yep, I know "again"). The new job looks everything that I ever want. When I started working 10 days ago, the reality hit me hard... I mean I have found out that I am not as good as I think I am. The new job is very challenging but.. for some reason I can't bring out the best in me... I guess I feel intimidated by my new bosses who are younger than me and I think they are "smarter" than me. I can't be myself there... I feel smothered and feel like I have to please everyone (which I hate) and I have to keep up all the time (This I like). Despite the fact that I am totally crap at my new job, I have learnt loads in the past 10 days. Its not bad but its the most exhausting job I have ever had... Oh well enough of babbling.

Today is my day-off. I need to cook something to put myself at ease. I went to the supermarket and found these tiny cute little organic tomatoes. Hence the recipe 

3 organic medium tomatoes ( 10 for small tomatoes), roasted
6 medium red chilies, roasted
3 dried red chillies, roasted
3 medium shallots , roasted
2 cloves garlic, roasted
Fish Sauce
Lime Juice
Tamarind Paste

Garnish
Steamed or fried fillet of fish (to your liking)
Hard boiled eggs, halved
Fresh organic vegetables (to your liking)
Boiled organic vegetables (to your liking)

Preparation

Roughly chop tomatoes, red chilies, shallots and garlic and transfer to a mortar and pestle. Pound to a rough paste. Stir in fish sauce, lime juice, tamarind paste. Taste if more seasoning is needed. Remove into a small serving bowl. Serve with steamed wholegrain rice, boiled egg, fried fish and mixed vegetable. Delicious! 

spaghetti aglio olio e pepercino

Spaghetti AOP with Shimeji Mushroom.

As I mentioned in my last post that this month is a month of pasta. Therefore, I will post only pasta recipes. (I know that some of you prefer to read only Thai recipes in my blog but, at times, I am bored. I need distraction. Please, bear with me.)

Anyway, to me, Spaghetti AOP (Aglio Olio e Pepercino) is way too easy. I seriously think that it doesn't require any skills. Any (grown-up) one could be able to cook it. I personally like to cook it when I feel very lazy and I want a meal ready in 5 to 10 minutes. If you want to cook to impress someone with less effort this dish is the dish. All you have to do is to add "Mushroom" and/or "Shrimp". I choose "Shimeji" Mushroom because I like the way it presents itself on the plate. I really think this mushroom looks very clean, elegant and tasteful.

Find below my recipe which is inspired & combined by a few recipes from "The Silver Spoon - Pasta" Cookbook.

1 pound of dried Spaghetti or Capellini (Any kind of pasta that you like but I prefer long form pasta for this recipe.) 

1/2 cup of Extra Virgin Olive Oil (Use the best quality that you could afford.)

1-2 tablespoons of organic Garlic, finely chopped

1 tablespoon of fresh organic Red Chili, chopped & de-seeded (You can always use dried chili flakes.)

1 cup of Shimeji Mushroom, cleaned

Sea Salt & freshly ground Black Pepper 

For Garnish 

Fresh flat-leaf Parsley, roughly chopped 

Grated (Parmigiano-Reggiano) Parmesan Cheese (Optional)

Preparation

Bring a large pot of water to the boil, add plenty of salt. Add pasta, cook till al dente. Drain and return to the pot.

Set a large saucepan over medium heat, add olive oil. Add garlic and red chili and cook till garlic is lightly browned. Add mushroom, sauté for a few minutes. Add a dash of sea salt and black pepper. Add cooked pasta and toss. Taste if more seasoning is needed. Sprinkle with chopped flat-leaf parsley, stir to mix well. Remove into serving plates. Sprinkle, if you like, with some grated parmigiano reggiano cheese (Some people like it plain without cheese.) Serve immediately.

Serve : 4-6

spicy stir-fried straw mushroom and minced pork with basil leaves

Spicy Stir-fried Straw Mushroom & Minced Pork with Holy Basil Leaves : ผัดกะเพราเห็ด (ใส่หมูสับและถั่วฝักยาว)

I love "Phad Ka-Prao" (I already posted a recipe on here with seafood.) and I think every(Thai)one loves it.

Lately, as I grow older, I try to watch my own health. I try to limit eating meat. (I mean I do love eating meat but I try to control how many grams should I eat in one day and one week.) I am not vegetarian and I definitely can't be. I know I can't stop eating meat. The best I could do is to try to limit meat & try to avoid (white) carbohydrate in my food and try to add lots of more vegetables. Last weekend, I went to a farmer market in my neighbourhood and found these plump, firm and fresh straw mushrooms which were picked in the morning. First, I thought that I want to cook "Dtom Yum" for dinner but then I found fresh organic holy basil leaves. So, I changed my mind. Hence, "Phad Ka-Prao Hed"

Find below my recipe of "Spicy Stir-fried Straw Mushroom & Minced Pork with Holy Basil Leaves"

8-10 organic plump, fresh & firm Straw Mushroom, cleaned & halved/quartered
1/2 cup of minced pork
1/4 cup of organic string Beans, chopped into tiny bits
2-3 cloves of Garlic, smashed and finely chopped
3-4 organic Red Bird-eye Chillies, smashed and finely chopped
A handful of organic Holy Basil Leaves
2-3 tablespoons of Olive Oil, extra light & mild
2 tablespoons of Soy Sauce
1 tablespoon of Seasoning Sauce
2-3 tablespoons of Oyster Sauce
A dash of un-refined Brown Sugar
A few of big Red Chillies, de-seeded and thinly sliced

Preparation 

Set a wok over medium-high heat. Add olive oil and wait till becoming hot (not too hot though). Add chopped garlic & chopped chillies, fry till aromatic (Careful : this process could be dangerous for those westerners who lack of experience with cooking spicy stir-fry as the hot-smoke which is caused by "frying-chili-in-hot-temperature" could harm your eyes and cause serious sneezing.) Add minced pork and chopped string bean, stir-fry till pork is almost cooked through. Add soy sauce, seasoning sauce, oyster sauce, and a dash of brown sugar. Add straw mushroom, stir-fry till everything is mixed well but make sure that you are fast and not to leave everything in the wok for too long as the crunchiness of string bean and firm texture of mushroom could be ruined by heat. Taste if more seasoning is needed. Turn of the heat. Sprinkle with holy basil leaves and sliced red chillies. Remove into a serving plate. Serve hot with "fried egg" and a cup of steamed whole grain rice. 

Serve : 2

stir-fried morning glory with bean paste, garlic & chili

Stir-fried Morning Glory with Bean Paste, Garlic & Chili : ผัดผักบุ้ง (ไฟแดง)

At times, you don't want something fancy, what you want is a simple dish. That's what I felt last weekend. So, I cooked this simple stir-fry dish.

'Stir-fried Morning Glory' (Water Spinach) has been one of the most popular dishes among Thai people for ages. I guess its mainly because the dish is economical and delicious. In Thailand 'Morning Glory' is cheap and easy to find. Its everywhere. The dish is easy to cook. All it takes is 5 minutes to cook.

Personally, I do like cooking stir-fry but I don't like doing it in Chinese style because of the 'high temperature cooking'. (I mean, I am all against the Oxidation stuff) Therefore, I deliberately cook my stir-fry with medium-high heat only.

Find below a recipe,

Lots of Morning Glory, cut & clean
3-4 of Organic Red Chilies, crushed
2 Tablespoons of Organic Salted Bean Paste
2 Tablespoons of Oyster Sauce
1 Tablespoon of Soy Sauce
2-3 Tablespoons of Grape Seed Oil
A dash of Un-refined Sugar

Preparation

Set a wok over medium-high heat. Wait till the oil is becoming hot but not too hot. Add oil, then add garlic. Fry the garlic till aromatic. Then add the morning glory and the rest of the ingredients. Stir fry very very quickly - this process should not take morn than 5-7 seconds. Turn off the heat. Serve immediately with a cup of steamed brown rice or plain rice porridge.

Note : if you are too slow. The stir-fry will turn really dark. If you want it to look green then you gotta be fast. I guess thats main reason why the Chinese use extra high-temperature cooking in order to get this very-green-end-result.

phad sen book : stir-fried mixed vegetables with “shirataki” noodle.

Stir-fried Mixed Vegetables with Tofu & “Shirataki” Noodle : ผัดเส้นบุกใส่เต้าหู้และผักรวม

I am not sue if you do have those times when you feel like you don't want any kind of meat at all. Oh well, after finished reading “Skinny Bitch”. I felt so sorry for those animals and tried my best to avoid red meat & white meat. If I get a chance to cook for my self only at home (Which were rare, lately.) My choices now are more of fish and organic vegetables. (Don't you worry, I don't turn vegetarian yet as I am not ready. I mean I like eating Beef and the thought of quitting “Wagyu” is pretty torturing!! (No matter how much I like good quality beef.) I try to eat red meat only 4-5 times in a month, though.

Anyway, yesterday I went food shopping and found this “Konjac/Shirataki Noodle”. I find its very interesting (I mean it contains zero calorie & it could help you lose weight. What kind of vegetable could be more interesting than that??) & I am currently in vegetarian mode. I thought I should cook a kind of “Vegetarian Stir-fried Shirataki Noodle”. Obviously, Its not Thai food and I am not sure if it can be categorized into Japanese. I think its an Asian dish or in better word a fusion dish! (Very much Japanese & a hint of Chinese, I mean.)

Personally, I don't like putting too many kind of vegetables in my stir-fry. (I like eating vegetables but I don't like lots of them at the same time.) You can always add more vegetables if you like. Green vegetables like broccoli, green bean should be cooked briefly in boiling water and then transfer into very cold water to keep it's green colour. Cooking stir-fry is very easy but as you put many kind of vegetables in there and, to get a good stir-fry, you need to sort your vegetables before cooking. (What goes in first /what takes more time to cook & what goes in the wok later – what takes less time.)

Find below a recipe.

1 Cup of Organic Soft Tofu (Cut into cubes. Hard Tofu will do.)
1 Cup of Organic Fresh Black Mushroom (Cut)
1 Cup of Organic Champion Mushroom (Sliced)
1 Cup of Organic Green Beans (Cut)
1 Medium Organic Chinese Cabbage (Cut)
2 Cups of “Shirataki” Noodle (If you couldn't find it or don't like “Konjac”. Vermicelli will do.)
3 Cloves of Garlic (Crushed & Roughly Chopped)
2 Tablespoons of Olive Oil (Extra Light & Mild)
2 Tablespoons of Japanese Shoyu (Soy Sauce will do.)
3 Tablespoons of Oyster Sauce (Optional.)
1 Tablespoon of Seasoning Sauce
1 Teaspoon of Sesame Oil (You could add more if you like it but I like mine very subtle.)
2 Teaspoons of Organic Fresh Ginger (Finely Grated)
A Dash of Un-refined Raw Sugar


Preparation

Set a wok over high heat, add olive oil and wait till its becoming a little hot (But not too hot. We don't want any “oxidization” here. Actually, you can always use “Grape Seed”, “Sunflower” or “Coconut” oil. They are very safe cooking with high-temperature like “Stir-fry” or “Deep-fry”.) Add chopped garlic, stir regularly till the garlic turns a little yellow and aromatic, then add grated ginger. Add black mushroom & champion mushroom, then add Chinese cabbage & green bean. Stir-frying till the vegetables becoming a little cooked. Add soy sauce, oyster sauce & a dash of sugar. Keep stir-frying and add shirataki noodle. When everything is mixed well & cooked through then add soft tofu. (At this stage, you can't stir-fry anymore as the soft tofu is soft & very easily broken. So, what you need to do is to lift the wok and shake like all those professional & skillful chefs like to show in telly. This skill need to be practiced. Oh well, practice makes perfect!) Turn off the heat and lastly, add the sesame oil. Voila! Serve hot with a small cup of “spicy green chili” sauce (I am Thai, I need something kicking.).

Serve : 2-3

stir-fried peanut sprout & tofu

Stir-fried Peanut Sprout & Tofu

Recently (in the past few years), in every decent supermarket in Bangkok that we go, we will find “Peanut Sprout”. It’s becoming a big hit in Bangkok. I guess its because now Thai people in general are more concerned about Health. Every thing, that is related to good health, sells.

I saw it on the oranic shelves at Central Food Hall for ages, but never once think of cooking it until recently, I ate at "KangEang at Pier" restaurant in Phuket. They cooked it as a side dish to serve with “Nam Prik Gunng Sieb”, I found it very delicious.

So, when I got back home, I started to think of cooking it. The idea of stir-fry it with Tofu comes to mind.

Find below a recipe of “Stir-fried Peanut Sprout with Tofu

2-3 Cups of Peanut Sprouts, cleaned
½ - 1 Cup of Tofu (Hard Bean Curd), cut
2 Tablespoons of Olive Oil, Extra light & Mild
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce

1-2 Tablespoons of Garlic, finely chopped
A dash of Brown Sugar

A handful of Spring Onion, cut

...

Preparation

Set a large Saucepan over high-heat, bring to the boil
Add in Peanut Sprouts, leave for a few mins till a little cooked
Remove into cold water, then drain & keep one side

Se a wok over high-heat
Add Olive oil, wait till becoming hot

Add Garlic, fry till aromatic
Add in Tofu, fry gently till a litter cooked
Add Oyster & Soy sauce, & a dash of Brown sugar
Add cooked Peanut Sprouts, stir-fry quickly for a few mins

Sprinkle with Spring Onion
Remove into a serving plate
Serve hot with Steamed Rice

stir-fried cowslip creeper flower with glass noodle

Stir-fried Cowslip Creeper Flower with Glass Noodle : Dok Ka-Jorn Phad Kai
....
I have been quiet for almost 2 weeks as I have been eating Vegetarian.

I like “Cowslip Creeper Flower” very much. “55 Pochana” Restaurant, where is located at the front of Soi Thonglor (Sukhumvit soi 55), cooks a mean dish of Stir-fried Cowslip Creeper Flower”. Every time, we go dining at this restaurant, we keep ordering this dish, at least, twice!

...

I have tired to cook at home but it isn’t as good, though it is not too bad. Anyway, find below my Vegetarian version.

2-3 cups of (young & Organic) Cowslip Creeper Flowers
1 Cup of Prawns, shelled & cleaned (Optional)
2 cups of Glass Noodle, soaked & cut
2-3 of Organic Eggs
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce (Optional)
2 Tablespoons of Seasoning Sauce
2 Tablespoons of Olive Oil, Extra light & Mild
1 Tablespoon of Garlic, finely chopped
A Dash of Brown Sugar

Preparation

Add Olive Oil in a wok, wait till becoming hot
Add Garlic, fry till aromatic
Add Glass Noodle, stir then add Soy Saucy, Seasoning Sauce & Brown Sugar
Add Eggs, stir to break the Eggs and to combine everything well
Add Cowslip Creeper Flowers, stir to mix well. Make sure that they are well cooked – if they are not well cooked, you dont get the best out of these small flowers. (you could smell in your mouth while you were eating that they were not properly cooked.) Its not tasty as the way it should be.

Remove into a serving plate.

Serve with Steamed Rice (it can be served alone or with rice depends on your liking)

mun tod : fried sweet potato thai style

Fried Sweet Potato/Banana Thai Style : Mun Tod/Gluay Tod

This is a very popular street food recipe. Thai people really like “Gluay Tod” or in another name”Gluay Kaek”. The reason Thai called it "Gluay Kaek" is probably because a word "Kaek" means Indian and I guess its originally from India.

Generally, we (Thai) cook it two ways – with banana or with sweet potato.

I really liked it when I was very young as it’s always there in fornt of my school’s gate. While I was waiting for my Mum to pick me up, I bought at least 5 pieces to eat after school.

The main reason that it is popular, I assumed, that because banana is very cheap in Thailand and, if you ever notice, 70% of our desserts are mostly made from banana.

Anyway, I didn’t use banana this time as I happened to crave for sweet potato (Lately, I eat a lot of steamed Japanese Sweet Potato).

Feel free to use banana if you happen to cook it. It’s as good or, perhaps, even better.

Find below my very own recipe

Ingredients

7 of (medium) sweet potato or banana (small sugar bannana if possible), cut
lengthwise, into 2-4 long pieces (depens on how big the sweet potato or banana.)
50 g of rice flour
30 g of flour
20 g of tapioca flour
3 tablespoons of brown Sugar
A pinch of sea salt
¼ cup of white & black sesame
1 cup of water
½ cup of coconut milk (optional)
1 cup of coconut, grated
1+1/2 teaspoon of raising flour (or a half cup of hydrolised lime water)
2-3 cups of Cooking oil (coconut oil is recommended)

Preparation

Sieve together rice flour, flour & raising flour 2 times
Add salt, & brown sugar mix well
Add sesame, grated coconut, mix well
Add water, stir till mixed well
Dip cut sweet potato pieces into the batter
Set the wok over high heat, wait till becoming hot
Add cooking oil, wait till the oil becoming very hot
Deep-fly the coated sweet potato, till turns golden & crispy
Remove from the wok into a big paper towel to absorb excess oil, set aside
Serve cold with a hot cup of tea

potato soup

Potato Soup

I always like potato (potato salad, chips, mashed potato, potato au gratin, and many many more ways to cook it)
Potato Soup is one of my most favourite soups. We hardly eat soup here in Bangkok but I like too cook it at times as it is one of my comfort food collection.
Potato Soup always gives me a warm feeling when I am ill or during my PMS time. A rainy night-in, with a cup of hot Potato Soup on the comfy sofa watching your favourite programs or series.

It’s easy and very simple to cook. Find below a simple recipe from BBC Food.

Ingredients
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced to 1/3in
1 tsp salt
freshly ground pepper
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
freshly chopped herbs to garnish

Method
1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
4. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.
5. Sprinkle with a few freshly chopped herbs or extra virgin olive oil.
6. Serve with French Bread

pad pak ruam mitr : stir-fried mixed vegetables

Pad Pak Ruam Mitr : Stir-Fried Mixed Vegetables

It has been a while since I last cooked. I have been kept very busy lately with personal life and work.... and I will probably be kept very busy till mid of March.

I was home last Monday and happened to fancy having Stir-fried mixed vegetables.
It’s probably because I have been eating loads of foreign food lately - it surprised me that I didn’t gain more weight at all. I am quite worried/ concerned about health in the past few years as I am getting old.

Anyway, find below a recipe of the famous “Pad Pak Ruam Mitr” – my style.

1 Cup of Carrot, sliced into bite-sized pieces
1-2 Cups of Broccoli, cut into bite-sized chunks
1 Cup of Tomato, halved and then quartered
1 Cup of Onion, cut into bite-sized pieces
2-3 Cups of Chinese Cabbage, roughly cut

(You can always add – Mushroom, Bean spout, Green peas, Cauliflower, etc., - any green that’s on hand)

2 Cups of Pork/ Chicken / Shrimps
2 Tablespoons of Chopped/Crushed Garlic
2 Tablespoons of Olive Oil – Extra light and mild
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
A pinch of Brown Sugar



Preparation

• Heat the wok over medium-heat
• Add Olive Oil
• Add Garlic, fry till aromatic/ turns yellow
• Add Pork/ Chicken, stir-fry till the meat is almost cooked
• Add Oyster Sauce, Soy Sauce & a pinch of sugar
• Add Vegetables – start from ones that take a longer time to cook
• Stir-fry constantly to mix everything well between for 3-5 mins for the Vegetable to be wilted.
• Turn off the heat – remove into a serving plate
• Serve with steamed whole-grain rice

Serve : 3

stir-fried ivy gourd with tofu

Stir-fried Ivy Gourd with Tofu: Phad Bai Dtum-Leung Kab Tao-Huu

Bai Dtum-Leung (Thai Ivy Gourd) is very common in Thailand. It’s cheap and everywhere. It’s very popular to cook for kid’s food for as long as I can remember.

Thai like to cook “Bai Dtum-Leung” with Minced Pork (Phad Bai Dtum-Leung Kab Moo Sab) or with Mince Pork Balls & Tofu in Clear Soup (Kaeng Chued Bai Dtum-Leung Moo Sab Kab Tao Huu)

I simply like it with Tofu.

Find below my recipe of “Stir-fried Ivy Gourd with Tofu”

4-6 Cups of Ivy Gourd, only young leaves
1 Pack of Soft Tofu, thickly sliced & fried
2 Cloves of Garlic, chopped

2-4 Tablespoons of Olive Oil (Extra light and mild)
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce
A Pinch of Sugar

1-2 of Green/Red Chillies, sliced


Preparation

• In a pan, heat the Oil in medium heat
• Fry the sliced Tofu till formed or become a bit yellow depends on your liking
• Remove from the pan and set aside

• Remove the access Oil, re-heat the pan
• Add chopped garlic
• Add Ivy Gourd leaves
• Add Soy sauce, Oyster sauce and a bit of Sugar
• Remove onto a serving plate
• Place the fried Tofu on top
• Garnish with fresh sliced Chillies (optional)
• Serve with streamed Whole Grain Rice

mixed vegetables braised with pork

Four Kinds of Vegetables Braised with Pork: Jab-Chai

This is a very Chinese dish which I really like. It's all about loads of vegetables being braised together for hours.

I still remember that the first time I tried this dish. It was when I was very young and then it's very difficult to get me (who was too young to care about greens.) to eat vegetables but I liked it very much that I managed to remember its name and asked my Mum to cook it for me at home.

Anyway, I went to do buy "organic greens" at Tops' Thonglor today and when I was waiting to pay at the Cahier – she said "Organic Products" are very expensive. I really feel for her.

How come we (Thai People) are forced to pay more for "Organic Vegetables" since we grow vegetables to sell?
How come Thai people feel that they can not afford "Organic Vegetables"?
It's clearly that something is wrong somewhere in our system. It's the Government who is to blame. I really hope that, someday, our standard of life will improve, more or less, in a better way.

Find below my recipe of “Mixed Vegetables Braised with Pork



3-4 of Chinese Spinach, roughly cut
3-4 of Chinese Kale, roughly cut
1 of medium Cabbage, roughly cut
1 of big Chinese Turnip, cut into small chunks

½ Kilo of Pork, cut into small chunks
4-6 Cups of Chicken Stock
2-4 Tablespoons of Olive Oil (Extra mild and light)
2-4 Tablespoons of Palm Sugar
4 Tablespoons of Soy Sauce
2 Cups of Chinese Celery, cut
2 Cups of Spring Onion, cut

2-3 cloves of Garlic
4-6 black Pepper
2 coriander roots

Preparation

• Pound the paste using a Mortar and Pestle (Garlic, Black Pepper and Coriander roots)till almost fine, set aside

• Heat the Wok over high heat.
• Add Olive Oil and the Paste, fry till aromatic
• Add Palm Sugar, fry to caramelize (keep stir-fry till the colour turns brown.)
• Add Pork, stir to mix well
• Add Soy sauce, stir
• Add the all of Vegetables, stir-fry till the Vegetables become soft.
• Remove into a big pot and add chicken stock , simmer for 20-30 mins
• Turn off the heat, remove into a serving bowl
• Serve with streamed whole-grain rice

mixed fresh mushroom salad

Mixed Fresh Mushroom Salad

I remembered that a few months ago when I was doing my food shopping at Central Food Hall. An English lady came to me with a few of big packs of mixed Mushroom and asked me about them. Then I asked her back “what do you want to do with those?” She replied saying that she usually like to cook them raw like salad dishes or something of the sort.

I am all inspired by what she told me. How come it never comes to my mind about cooking fresh mushroom? So, I think I should give it a try as it sounds so inspiring.

Find hereunder my very own recipe of Fresh Mushroom Salad

3-4 Different kind of Mushroom (Anything on hand), raw
2 of Plum Tomatoes, Thinly sliced
1 of big Carrot, Thinly sliced
1 of Onion, Very Thinly sliced,

Thai/Chinese Celery
Or Any Herbs depend on your liking
I used “those small & cute Japanese green” (they taste very peppery)



Simple Lemon Dressing
1 of Yellow Lemon
2 Tablespoons of Extra Virgin Olive Oil (Find the best quality you possibly can. Invest in a good bottle of Extra Virgin Olive Oil as it is good for Dressing. I have found a very good bottle from Harvey Nics- Food Hall in London, it’s originally from Tuscany. It’s a bit pricey but it’s all worth it.)
A pinch of Sea Salt (½ of Teaspoon- Maldon is recommended.)

Balsamic Vinaigrette Dressing
1 Tablespoon of Balsamic Vinegar
1 Clove of Garlic, finely chopped
1 Teaspoon of Sea Salt (Maldon Salt is recommended)
1 Teaspoon of Mustard Powder
Freshly Ground Black Pepper

Preparation

- Mix everything in a big salad bowl
- Pour in the Extra Virgin Olive Oil
- Sprinkle with sea salt
- Squeeze the Yellow Lemon over the salad
- Mix and Toss everything well to combine

stir-fried broccoli with oyster sauce

Stir-Fried Broccoli with Oyster Sauce

2 cups of Broccoli, roughly cut
1 cup of prawns (optional)
2 tablespoons of extra light olive oil
2 tablespoons of finely chopped garlic
2 tablespoons of oyster sauce
1 tablespoons of soy sauce
a pinch of sugar

Preparation

* heat the cooking pan/wok
* add olive oil, then add chopped garlic (wait until garlic turns yellow)
* add prawns (optional), wait until the prawns are cooked through (they turn pink)
* remove the prawns and put aside
* re-heat the pan with the remain cooking oil and garlic
* add broccoli, stir regularly until the broccoli are cooked through (be careful to not over cook the broccoli- you can add a bit of water)
* add back the prawns
* remove to the serving plate

* serve with (wholegrain) streamed rice and thai spicy dipping (optional)

somtam : papaya salad with bbq chicken

Somtam with BBQ Chicken.

2 cups of shredded green papaya
2 tablespoons of fish sauce
1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar
3 tablespoons of lime juice
½ cups tomato, wedged
1/3 cup dried shrimp
¼ cup peanuts
1-3 green chillis ( as many as you like)
2 cloves garlic

use motar and prestle to crush the chillis and garlic,
add shrimps, continue crushing, add sugar, continue beating with the prestle,
add the papaya, beat, beat, beat, add fish sauce, beat, beat,
add lime juice, still beat, beat, beat,
add tomato, beat, beat, beat,
add peanuts, beat, beat,,... you may need to add either sugar, fish sauce, or lime. the final taste on the balance between sweet, (chillis) hot, salty, and sour.

serve with fresh vegetables, bbq chicken, and sticky rice.

stir-fried beancurd with bean spout

Stir-fried Beancurd with Bean Spout

* 1 cup of bean curds, cut in bit-sized pieces
* 2 cups of bean spout
* 2-3 of spring onion, roughly cut
* 1 tablespoons of extra light olive oil
* 2 cloves of garlic, finely chopped
* 2 tablespoons of soy sauce
* 1 tablespoons of oyster sauce
* a pinch of sugar

* 1/2 cup of peanut oil (to fry the bean curd)

Preparation

- in the wok, heat peanut oil, then fry bean curds till they turns yellow or light brown. ( you can fry them till they turn very crispy, if you like)
- remove from the wok and put them aside.

- in the pan or wok, heat olive oil
- add garlic
- add bean spouts
- add soy sauce, oyster sauce, and a pinch of sugar
- keep stirring till the bean spouts are cooked through
- add back fried bean curds
- add spring onion
- remove to the serving plate and serve with whole-grain rice

stir-fried baby kale with oyster sauce

Stir-Fried Baby Kale with Oyster Sauce

baby chinese kale, 7-8 , halved
garlic, 2 cloves, finely chopped
olive oil, 4 tablespoons
oyster sauce 1 tablespoon
soy sauce 2 tablespoons
a pinch of sugar

Preparation

in the pan, heat olive oil
add garlic
add chinese kale
add oyster sauce, soy sauce and a pinch of sugar

turn off the heat
serve with whole grain rice & spicy thai chillis sauce (optional)

fried chinese kale with tofu

Fried Chinese Kale with Tofu

tofu, thickly sliced
chinese kale, 2-3, roughly cut
garlic, 2 cloves, finely chopped
olive oil, 4 tablespoons
oyster sauce 1 tablespoon
soy sauce 2 tablespoons
a pinch of sugar

preparation

in the pan, heat olive oil
fry the cut tofu, turn them occationally until they turn yellow
remove them to put aside

add garlic into the remained oil ( take out half of the remained oil from the pan)
add chinese kale
add oyter sauce, soy sauce and a pinch of sugar
add fried tofu back into the pan

turn off the heat
serve with whole grain rice

greek salad

Greek Salad

rocket leaves
6-9 of cherry tomatoes, halved
1-2 of medium cucumbers, sliced
250g feta cheese, diced
6-8 pitted black olive oil
4 tablespoons of lemon juice
2 tablespoons of fresh oregano (optional)
sea salt
ground black pepper

Preparation

place everything into to salad bowl
spoon over the salad with olive oil and lemon juice
season with sea salt and black pepper
toss gently to mix
sprinkle the salad with fresh oregano and serve immediately

rocket salad - riya's style

Rocket Salad - Riya's Style

Rocket
Carrot
Red Apple
Cherry Tomatoes
Sun-Flower Seeds
A squeeze of Lemon (Lemon-Scented Olive Oil is optional)