Monthly Archives: October 2013

Shrimp Pad Thai

One of thai dish that i enjoy is pad thai , of course curry is still the top on my list , but i was always wondering is it hard to make pad thai ? It doesn’t seem so because it’s just stir fry noodles .. except there is that special flavor in pad thai , sweet and sour blends together .. unlike any other stir fry noodles .

So last night i decided to try this pad thai recipe that i found online . It seems like it was pretty easy , as long as you get the right ingredients . A trip to asian market is a must , we did that over the weekend and i made sure to pick up tamarind paste which is one of the main ingredients in the sauce . Everything else is pretty much easy to find in the regular grocery store .

shrimp pad thai

 

Direction : 

For Pad Thai sauce : 

150 grams of tamarind pulp

300 ml of water

200 grams of palm sugar

50 grams of sugar

150 ml. thai seasoning sauce ( i used maggi seasoning sauce )

1. Soak the tamarind pulp in warm water , and then using your hands , start breaking them apart , it should dissolve in the water pretty quick . Strain the water , add the rest of ingredients for sauce in a pot .Then bring to boil and simmer for a good 15 minutes until it becomes very syrupy .Once it’s done , set it aside .

For noodles : 

200 grams of flat wide rice noodles , soak in warm water for 30 minutes .

tofu

ground roasted peanuts

1/2 lb of shrimp , cleaned , peeled and deveined

green onions

1/4 of medium onions

2 eggs

beansprout

1 tsp. of shrimp paste

1. In a wok , heat up the oil , add the shrimp , cook until it turns orange , just few minutes , don’t overcook . Then add onions , tofu , and shrimp paste for few minutes . Push the rest aside , and crack the eggs , and start scrambling them , half way cooking , add the noodles ( without the water ) , add few tablespoon of pad thai sauce , add ground roasted peanut , green onions and beansprout , sprinkle with little lime juice . Serve right away

 

Indonesian Chicken Curry ( Kare ayam )

Curry is known in Indonesian as Kare . My mom used to cook this quite a bit , although it wasn’t on my favourite list of the food that she cooked . It could be that my taste has changed , but i do love curry . We used to go to thai restaurant a lot and we would order curry . This Indonesian curry has a very similar taste to red or yellow curry that we used to get there . Not only they are easy to make , as long as you have the fresh herbs and spices , they’re quick too . I used boneless chicken thighs in this dish , you can always use chicken breast , the reason i like using chicken thigh is because they have more flavor to me and they’re good for long slow cooking or braising as well . Don’t forget mortar pestle or food processor is a must in this south east asian dish . And serve it with jasmine rice .

 

curry

 

Direction : 

2 lbs of boneless chicken thighs or chicken breasts , cut into 2 large strips or you can cut into bite size

2 lemon grass , bruised

1 cinnamon sticks

6 cloves

about 25 grams of galangal , peeled

curry paste

Make a paste from these spices , just throw them all in the food processor until it becomes very smooth paste about 2-3 minutes .

About 2 tbsp. of canola oil

25 grams garlic cloves

100 grams of shallots , about 2-3 large shallots

75 grams of red chilies , i used a mixture of thai bird’s eye chilies and cayenne pepper and hot korean peppers

5 candlenuts

40 grams fresh turmeric , peeled

15 grams of fresh ginger , peeled

2 tsp. of ground cumin

2 tsp. of ground coriander

1 tsp. of fennel seeds

5 grams of shrimp paste

50 grams of sugar

about 1 tbsp. of kosher salt , adjust to  your preference later on

2 cans of coconut milk plus water to thin it out , about 1000 more or less

2 large potatoes , cut in chunks

red bell pepper , cut in chunks

1. In a large pot , heat up oil , stir fry the paste with the fresh herbs until it’s fragrant about 3-4 minutes . Then add coconut milk and water , stir to mix . Bring to boil , add the chicken in .

2. Bring to boil , then cook on low for 25 minutes . Add the potatoes , cook additional 20 minutes . 5 minutes before it’s done , throw the red bell pepper in . Serve warm with rice .

curry1

 

Gulai Ayam

Gulai Ayam is Indonesian dish , it is chicken cooked in rich sauce . The sauce itself made from all kinds of spices , and then the chicken is cooked in it for a good hour , resulting a very tender , full of flavor chicken . As most asian , particulary south east asian dish , they’re not that complicated to do , but they do require lots of spices , herbs , and blending them into a smooth paste . So a mortar pestle or a food processor is a must here . I use food processor for most of my Indonesian cooking .

I grew up in Indonesia , and gulai ayam , although it is not something that i had quite often , it’s delicious , mom used to buy it from the local restaurant , and most of gulai used lamb , instead of chicken . Since lamb is quite expensive here , i thought i should try it using chicken , this is my first attempt of cooking gulai , so i wouldn’t want to spend too much money if it turns out to be a failure .  But this wasn’t a failure , this dish turned out to be pretty delicious ! It is quite easy with a bunch of prep .. mostly are peeling the spices .. but other than that everything comes pretty easy ! My 8 years old son loved it so much he said he could eat this everyday .. lol .. i was quite surprised considering the level of spiciness was quite up there .

gulai ayam

 

Direction : 

1 whole cut up chicken

3 Tbsp. of canola oil

3 lemon grass , bruised

2 bay leaves

8 whole cloves

1 cinnamon stick

1 star anise

40 grams of galangal

50-60 grams of palm sugar

juice from 1 key lime

750 ml of water

300 ml of coconut milk

Throw these spices all together into mortar pestle , or make it easier , using food processor , let it run for about 2-3 minutes to form a very smooth paste .

60 grams red chilies , i used a mixture of hot korean red pepper and bird eyes chilies

6-8 large shallots , use about 10 if it’s small

5 cloves of garlic

5 candlenuts

5 grams of ginger

5 grams of turmeric

2 tsp. of ground coriander

1/2 tsp. of ground cumin

Salt

1. If you’re buying whole chicken , cut it into 8 pieces . Set aside .

2. In a dutch oven , heat up the oil , then stir fry the spice paste , along with lemon grass , galangal , star anise , cinnamon stick and bay leaves , for about 3-4 minutes until it’s really fragrant , under medium heat , keep stirring so it won’t be burnt . Add the palm sugar when it’s almost done stir frying . Then throw in the chicken pieces , mix well until it’s pretty much covered with the spice paste .

3. Add the water , mix well , bring to boil , and turn down to medium low heat for a good 30-45 minutes . When the chicken is done , add coconut milk , adjust the seasoning with salt , and then bring to boil gently again for about 15 minutes . The coconut milk will make it look so rich although you don’t add that much of coconut milk . After 15 minutes , the sauce should be really thick and it’s done , served warm with white rice .

gulai ayam