Latest Thai Recipes | Eats - Your Good Food Guide

Yam Nua Spicy Thai Beef Salad

Wednesday, September 01, 2010

A simple Thai beef salad recipe not only to try during Ramadan, but also as a healthy option with lean beef

Ingredient

Youll need:
8 ounces of lean beef
1/4 cup onion (thinly sliced)
2 tomato (wedged)
1/2 cup cucumber (sliced)
1/4 cup Thai chilli pepper (red or green, mild or spicy, according to your preference)

For the sauce, youll need:
1/4 cup fish sauce
1/4 cup lime juice
1tbsp sweet soya sauce (or use 1/2 soya and 1/2 molasses)
3tbsp minced garlic
3tbsp minced fresh ginger
3tbsp chopped cilantro
1/4 cup green onion (chopped)
1/4 cup shallot (chopped)
1tbsp sesame oil
1tbsp chilli oil

Method

1. Grill beef and then slice it thinly.

2. Combine salad ingredients.

3. Mix sauce separately and pour over salad. Toss salad well.

4. Serve each serving over a large lettuce leaf.

SIAKAP GORENG MENTEGA

Tuesday, July 13, 2010

Nikmati kelazatan masakan Thai dengan menu baru di Famous Thai Aroma.

Ingredient

BAHAN A:

1. 1 ekor ikan siakap (anggaran berat 650 gram)

2. 1/2 mangkuk kecil tepung ubi

3. 1 mangkuk minyak untuk menggoreng

BAHAN B:

1. 3 biji telur kuning

Bahan C:

2. 1 mangkuk kecil mentega

Bahan D:

3. 5 ulas bawang putih dihiris

4. 1/2 mangkuk helaian daun kari (anggaran 12 helai)

5. 2 sudu teh gula

6. 1/2 sudu teh serbuk perasa

7. 10 biji cili padi

Method

Ambil bahan A dan ikan dicuci hingga bersih, belah tengah kepada dua bahagian. Ambil bahagian isi dan potong dadu.

Asingkan baki bahagian kepala hingga ke ekor. Lumurkan keseluruhan isi ikan dengan tepung ubi hingga rata.

Masukkan minyak dan biarkan sehingga panas, barulah menggoreng. Selepas garing, keluarkan daripada kuali dan toskan.

Kecilkan api, masukkan mentega (bahan C) dan kacau dengan minyak menggoreng sehingga naik aroma.

Ambil bahan B iaitu kuning telur yang dipukul rata dan masukkan ke dalam kuali melalui kaedah seperti membuat teh tarik.

Kemudian ambil bahagian D, dan gaulkan sekali dalam kuali. Apabila sekata, angkat dan sira semua bahan menggoreng tadi ke atas ikan bersama minyak mentega.

Hiaskan mengikut kesesuaian dan sedia untuk dihidang.

Tapioca with Coconut Milk

Thursday, April 15, 2010

YES, its an all-time favourite. Its such a delicious way of making use of an almost forgotten hardy and easy to grow root.

Ingredient

500g tapioca root
400g sugar
2 litres water
250ml coconut cream
1 tsp white sesame seeds, lightly pan-fried
1/2 tsp salt
3 pandan leaves

Method

1. Peel and cut the tapioca roots into 10cm chunk.

2. Rinse them in cold water.

3. Boil a litre of hot water in a pot and add in the tapioca roots. Cook till the tapioca roots start to be transparent.

3. Take the tapioca roots out from the hot water and set aside.

4. Combine sugar with a litre of water in a pot and add in the pandan leaves. Heat until the syrup starts to boil.

5. Add in the tapioca roots and let them cook in the syrup till soft and transparent. Remove from heat and place on a serving dish. Cut the chunks into smaller sizes.

6. In a separate saucepan, mix coconut cream and salt together and heat gently. Do not boil.

7. Drizzle the coconut cream over the tapioca roots. Top with white sesame seeds and serve.

From Explosive burst of flavours, New Straits Times. 15 March 2010

Lemongrass Salad

Thursday, April 15, 2010

THIS one will make an outstanding appetiser for any dinner party or as a light lunch.

Ingredient

100g deep-fried shrimp, preferably those from Thailand
100g deep-fried cashewnuts
2 shallots
2 stalks of fresh lemongrass, sliced thinly
1 tbsp dried coconut, sliced
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar
1 tbsp chilli, sliced
6 lettuce leaves

Method

1. Mix all the dry ingredients together.

2. Add in lime juice, fish sauce and sugar.

3. Serve on top of lettuce leaves.

From Explosive burst of flavours, New Straits Times. 15 March 2010

Meung Kham

Thursday, March 11, 2010

Tarikan istimewa di Restoran Rumah Thai.

Ingredient

Bahan A:

50 gram kacang
30 gram kelapa parut
1 hiris lengkuas
2 biji bawang merah (dipotong halus)
2 keping halia

Bahan B:

Daun kaduk atau daun salad
200 gram gula Melaka
2 1/2 cawan air

Bahan C:

50 gram kacang goreng
50 gram kelapa goreng, diparut
30 gram halia muda, dipotong dadu
50 gram bawang merah, dipotong dadu
50 gram limau nipis, dipotong dadu
50 gram udang kering, dipotong
30 gram cili, dipotong halus

Method

Cara membuat:

1. Semua bahan A yang siap digoreng dikisar sehingga halus.

2. Tuang air dan gula melaka ke dalam periuk dan biarkan mendidih sehingga gula larut sepenuhnya.

3. Tapis sirap gula dan masukkan ke dalam periuk lain.

4. Masak sekali lagi dengan mencampurkan bahan yang siap di kisar tadi dan reneh sehingga menjadi satu cawan. Biarkan sejuk.

5. Susunkan bahan C berasingan ke dalam mangkuk kecil dan sedia dihidang.

6. Letakkan bahan A yang sudah sejuk dan semua bahan C ke dalam daun kaduk atau daun salad.

7. Gulung dan ia sedia untuk dimakan.

Mieng Kham (Thai appetiser)

Friday, January 29, 2010

Heres a simple Thai appetiser which is delicious and crunchy. Mieng Kham (Dryfried coconut meat, diced fresh herb wrapped in kale leaf and served with Mieng sauce).

[From Paying homage to river goddess, New Straits Times. 2 Jan 2010]

Ingredient

50g dry-fried coconut meat
50g roast peanuts
20g diced ginger
20g diced shallot
20g dried shrimp
2 diced limes
10g chillies
Kale leaf, lettuce, white green or wild betel leaf

Ingredients for Mieng Sauce

150g palm sugar
10g dry-fried coconut meat
15g dried shrimps
12ml fish sauce
30g ginger
5g shrimp paste
20g shallots
10g lemon grass
5g galangal
50g water

Method

1. First, pound ginger, shallots, shrimp paste, galangal and lemon grass.

2. Add palm sugar, fish sauce, dry shrimps, dryfried coconut meat and water.

3. Cook until liquid turns into a slightly brown thick paste.

4. Take the leaf and roll it, put in a little of each: coconut meat, peanuts, ginger, shallots, shrimps and chillies.

5. Squeeze a little lime juice on top and add Mieng sauce.

Tip: Always use fresh ingredients. This is a simple and tasty appetiser, which can be prepared a day earlier. The cut ingredients can be sliced thinly and kept in the fridge with the sauce.

Siakap Sos Lemon

Tuesday, July 21, 2009

Menu istimewa ini (siakap sos lemon) adalah ikan kukus yang disirami perencah buatan sendiri serta perahan lemon. Ia boleh didapati di restoran Tanjung Seafood & BBQ yang terletak di Ampang Waterfront, Ampang.

Ingredient

Bahan-bahannya:

1. 1/2 labu bawang putih jeruk. (dicincang)

2. 1 ulas bawang merah kecil. (dicincang)

3. 3 tangkai cili padi Thai. (dicincang)

4. 3 tangkai lada merah. (dicincang)

5. 2 sudu makan perahan air lemon dan perahan limau nipis.

6. Sos ikan Thai (secukup rasa)

7. Kicap soya putih Thai (secukup rasa) 8. Gula (secukup rasa).

Method

Cara membuat:

Ikan dikukus hingga masak. Untuk kuah, rebus air dengan stok ayam, kemudian masukkan bawang putih jeruk, bawang merah, cili padi Thai dan lada besar yang dicincang ke dalam periuk. Masukkan kicap soya putih Thai, sos ikan Thai dan gula secukup rasa. Apabila menggelegak, matikan api dan siramkan di atas ikan.

Deep-fried River Prawns wrapped in Egg Noodles

Monday, June 15, 2009

Also known as Gung Hom Sabai, this is one of the restaurants signature dishes and a personal favourite.

The crispy outer texture and succulent prawns were a delicious combination.

Dip the prawns in sweet and sour sauce to enjoy the dish thoroughly.

Usually served as an appetiser, its an ideal snack before you begin your meal and its also something children will love.

This recipe is from Benjarong at Dusit Thani Hotel in Bangkok.

Ingredient

200gm shrimp
100gm egg-roll sheets
50gm egg noodles
5gm spices (coriander root, garlic, white pepper)
20ml soya sauce
5gm sugar
10ml oyster sauce
A dash of vegetable oil

For the sauce:

10gm red chillies, finely chopped
20gm chopped garlic
60ml vinegar
100gm sugar
5gm salt

Method

1. First, clean the shrimps thoroughly. Shell and leave the tails on. Marinade in the spices and sauces.

2. Cut the egg roll sheets in squares and poke holes in them.

3. Wrap each shrimp.

4. Boil egg noodles, drain and put in cold water to prevent them from being overcooked.

5. Then, wrap the egg noodles around the shrimp rolls. Use rice flour to seal them together. Deep fry until golden brown.

To make the sauce:
6. Combine the vinegar, chillies and garlic and blend. Simmer over low heat for 15 minutes and remove from stove.

Tip:
Egg roll sheets are made with eggs, flour and salt.

You can substitute these with dumpling wrappers or popiah sheets. Seal the sheets with some rice flour.

Egg noodles are wrapped around the rolls for decoration. Skip this step if you feel its tedious.

Poke holes in the sheets so that air bubbles do not get trapped and to ensure the shrimps are thoroughly cooked.

You can substitute shrimps with fish cake or even minced chicken. The options are endless!

Anusha K.
6 June 2009

Hor Mok Talay (steamed seafood souffle)

Tuesday, March 31, 2009

Hor Mok Talay is similar to our otak-otak, writes Su Aziz. With its velvety smooth taste and lack of spiciness, this dish is suitable for children. It is perfect for crackers, toasts or steamed white rice. Below is the recipe for hor mok talay from Gobo Chit Chat restaurant in Traders Hotel Kuala Lumpur.

THIS recipe serves four to six people. It is perfect as an appetiser. I love to spread it onto a thin, very brown toast with coconut milk cream drizzled over it. On balmy evenings, I will sprinkle red chillies on it.

Ingredient

400g seabass, cut into small cubes
21/2 cups of coconut milk
2 tbsps of rice flour
an egg
a few kaffir leaves, finely sliced
a few coriander leaves, finely sliced
2 red chillies, finely sliced
1 tbsp fish sauce
50g red curry paste
a handful of mengkudu leaves, finely sliced
a handful of white Chinese cabbage leaves, sliced and blanched
a few banana leaves to make containers
a big handful of sweet basil leaves to line containers and for garnishing

Method

1. Mix curry paste into a cup of coconut milk.

2. Add the fish, egg and fish sauce into the mixture.

3. Gradually, add the rice flour and half a cup of coconut milk. Mix well but gently.

4. Line the base of the banana leaf containers or custard cups with the sweet basil leaves.

5. Next, spoon the fish curry mix on to the cabbage leaves and steam for 10 minutes.

6. Remove from the heat and add the coconut cream topping, garnish with coriander, mengkudu, shredded kaffir lime leaves and chillies. Continue to steam for five more minutes.

7. For the coconut milk topping, boil a cup of coconut milk and add rice flour. When it comes to a boil, remove from the heat and set aside.

8. Serve the seafood souffle while it is warm and drizzle the boiled coconut milk over it.

For a smoother texture, you can blend together the fish, coconut milk, curry powder and herbs. You can also add squid and shrimp. Another alternative is to use chicken or local fish such as kurau, tenggiri and the like. You could also use salmon.

Hot Spicy Tom Yam Prawn Soup

Friday, December 05, 2008

Thai-Thai Restaurant at Sunway Pyramidhas kindly shares its Hot Spicy Tom Yam Prawn Soup recipe.

Ingredient

As many prawns as you want, shelled and de-veined
3 cups of chicken or vegetable stock
3-4 stalks lemongrass, bruised
2-3 tbs fish sauce
1/4 cup lime juice
5 kaffir lime leaves
3 pieces fresh galangal, sliced and bruised
5 tbsps evaporated milk
1 tbsps chilli paste, roasted until fragrant
sugar and salt to taste
a handful of mushrooms of your choice

Method

1. In a large pot over high fire, pour in the stock. When it starts to simmer, add in lemongrass, fresh galangal and kaffir lime leaves. Allow to boil.

2. When it starts to boil, add in the prawns which can be shelled if you prefer. Bear in mind though, shells add to the sweetness of the broth.

Tip: Other types of seafood such as squids and fish can also be added. You can also use chicken. For a strictly vegetarian feel, just add your favourite vegetables such as carrots and cauliflower.

3. Once the broth starts to boil again with the prawns, add in the chilli paste, fish sauce, sugar and salt to taste. Also your choice of mushrooms.

Tip: It can be a variety of mushrooms as long as they are mild in flavour and not too dark-coloured. The mushrooms can also be the main ingredient in case you want a vegetarian soup. Then, omit the fish sauce.

4. Finally, add in lime juice and milk. Stir well. Let it boil for another five or 10 minutes before taking it off the heat.

5. Serve it piping hot. It is better served atop a warming apparatus with a tealight candle.

Tip: Best served with steamed rice.

Kerabu itik mangga muda

Wednesday, October 22, 2008

Ingredient

- Daging itik
- tiga biji mangga muda
- Dua ulas bawang besar
- Empat sudu kecil limau nipis
- Cili padi
- Dua sudu kecil sos ikan
- Satu sudu sos cili Thai
- Garam dan gula secukup rasa

Method

Cara memasak:
1. Kukus daging itik hingga masak dan biarkan ia sejuk.

2. Kemudian, goreng daging berkenaan hingga garing. Apabila selesai, angkat dan biarkan seketika.

3. Daging berkenaan kemudian hendaklah disiat hingga menjadi halus.

4. Sediakan mangga dan hiris halus. Selepas itu campurkan ia dengan sos ikan, jus limau nipis, bawang besar, cili padi dan sos cili Thai. Kacau hingga sebati.

5. Masukkan garam dan gula secukup rasa.

6. Akhir sekali, gaul daging itik bersama adunan kerabu mangga muda tadi dengan perlahan.

[ Oleh Fairul Asmaini Mohd Pilus ]