By: raqin rafiqyn

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Saturday, 24-Mar-2007 02:32 Email | Share | Bookmark
Masakan Thai

 
 
 
Dah lama tak update fp ni.. bukannya tak masak..tapi tak sempat nak ambik gambar.. lepas masak terus ngap.. dah lapaq sgt dah.. Last week tetiap hari balik lambat.. kluar dari ofis tak lah lewat sgt.. paling lewat pon 5.30pm tapi sampai umah yg lambat.. Tiap2 petang bonda dgn Kama asek merayap ja.. sat p Mutiara, sat p Sri Hartamas, sat p Plaza Damas, sat p Hostel Perubatan kat Titiwangsa dan yg paling dekat pon p Segambut ambik anak Kama si Adham. Back to the menu, bonda try masak masakan Thailand.. itu pon tgk bulat2 dalam my Periplus Mini Cookbook, "The Boathouse Thai Cookbook". Tapi unfortunately gambaq2 yg bonda ambik ni tak elok la.. sebab abah kelam kabut sgt nak makan.. member dia dok tunggu nak p memancing kat Batang Kali.. bonda frust skit tang sarang telur tu sebab tak brapa cantik sarang dia.. next time bonda nak buat sampai cun jugak! jadi silakan menatap pic yg huduh ni yer.. kalau berani nak try..try at your own risk ya.. Masakan ni pada bonda dan abah.. sedap jugak.. (prasan lak bonda ni!)


Quote:
SPICY LEMONGRASS SOUP WITH GRILLED PRAWNS

Ingredients:-
3 dried red chillies
2 shallots
2 cloves garlic
8 - 12 fresh large prawns
1 1/2 liters ( 6 cups) chicken stock or 3 chicken stock cubes
1 1/2 liter or 6 cups boiling water
3 stalks lemongrass - thick bottom part only - thinly sliced (bonda knocked jer)
4 thin slices galangal
3 kaffir lime leaves - sliced
2 teaspoon crushed coriander roots & stems ( i didn't put this)
4 tablespoon fish sauce
2 tablespoon tamarind juice ( i put 2 1/2 tablespoon)
2 teaspoon sugar ( i put 1 teaspoon)
2 spring coriander leaves to serve - ( tak boh pon )
6 bird's-eye chillies - knocked-( tambah sndiri..bg pedas)
Salt to taste

Method
1. In a wok or frying-pan, dry-fry the dried chillies over low heat until dark & fragrant. When cool, remove steam dan deseed. Set aside.
2. Dry-fry the shallots & garlic over low heat for 3 minutes until soft & blistered. When cool, slice the shallots & garlic. Set aside.
3. Grill the prawns on a charcoal or pan grill over medium heat until pink on both sides. This should take about 3 - 5 minutes. Transfer to a plate & set aside.
4. Heat the chicken stock in a stockpot over high heat & bring to a boil. Reduce heat to medium & add the lemongrass, galangal, lime leaves, dried chillies, bird's-eye chillies, shallot, garlic & coriander roots. Simmer uncovered for about 5 minutes, stirring constantly.
5. Add the grilled prawns and stir in the fish sauce, tamarind juice, sugar & salt. Mix well & remove from heat.
6. Serve hot, garnished with coriander leaves.



Quote:
MINCED CHICKEN & PRAWNS IN AN EGG NEST

Ingredients:-
2 eggs
2 tablespoons minced coriander leaves
1 - 2 bird's-eye chillies - thinly sliced
2 tablespoons oil
A piece of banana leaf or wax paper

Filling
2 tablespoons oil
2 cloves garlic - minced
1 teaspoon crushed coriander roots & stems
1 teaspoon freshly ground black pepper
250g fresh prawns - peeled, deveined & minced
250g ground chicken
1 teaspoon salt
2 tablespoons shaved palm - ( bonda boh 1 tablespoon je)
2 shallots - minced
4 tablespoons ground roasted peanuts - ( i used ground roasted almond)

Method

Filling
1. Heat the oil in a wok over medium heat & stir-fry the garlic, coriander roots & black pepper for 1 - 2 minutes until fragrant.
2. Add the prawns & chicken, stir-fry until barely cooked.
3. Add the salt, palm sugar, shallots & peanut. Stir-fry for another minuted. Remove & set aside.

Nest
1. Beat the eggs in a bowl.
2. Make a cone from a piece of banana leaf or waxed paper. Pour a small amount of the beaten eggs into the cone.
3. Lightly grease a crepe or omelette pan with a bit of oil & heat over medium heat. Once the pan is hot, squeeze lines of the beaten eggs slowly onto the pan in a zig-zag pattern, shaping it into a 10cm (4 inc) square net.
4. Once the egg has set, carefully remove from the pan with a spatula & set aside to cool.
5. When cool enough to handle, place a small amount of coriander leaves and chillies in the center of each egg net. Then place a 2 teaspoon of the Filling on top & fold the sides toward the center. Fold in the remaining sides to make a small square package. Serve immediately.


~ A simple alternative to the egg nest is to prepare a very thin omellete. Cut the omellete into the required number of squares, place the coriander leaves, chillies & Filling onto each square & fold to make a small package.



Quote:
MARINATED CHICKEN CHUNKS

Ingredients:-
3 boneless chicken thighs - cut into pieces
12 pandanus leaf (each 15 x 20cm) - lipat daun pandan mcm kuih tako
Oil for deep frying

Marinate
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon crushed coriander roots & stems
1 teaspoon minced garlic
1 teaspoon grated ginger
2 teaspoon shaved palm sugar or brown sugar
Pinch of white pepper

Sesame Sauce
(bonda tak sempat nak buat)

1 tablespoon sesame oil
2 tablespoons tamarind juice
2 1/2 tablespoons oyster sauce
1 teaspoon sesame seeds

Method
1. Pour all the ingredients for marinade over the chicken pieces. Mix well & marinate for at least 1 hour. (Overnight is the best)
2. Place the marinated chicken pieces into the leaf cups.
3. Deep-fry in medium hot oil for about 7 minutes each until golden brown. Remove & serve with the Sesame Sauce.

1. To make the Sesame Sauce, bring the sesame oil, tamarind juice, sugar, oyster sauce & fish sauce to a boil in a saucepan over medium heat.
2.. Add the sesame seeds adn remove the heat. Set aside. Serve.


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