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泰國食譜

泰國菜餚別具異國風味,從泰國餐館的菜牌中,可看到菜式種類豐富,其實烹調泰國菜並不特別困難。事先你要找到合適的食材或其替代品,雖然一些泰國食材很難在泰國以外地方可找到,而在烹調過程中,您或會發現以此替代品令您可以做出別具創意的式呢。除卻食材和食譜外,當然還需要一些合適的厨具,例如炒鍋和研缽(製作泰式辣醬和沙律時不可缺的器皿)

Gang Keo Wan / Thai Green Curry

Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.

Ingredients

  • Beef 400 g (around 1lb)
  • Green Curry Paste 3 tbsp
  • Coconut Milk 2 ½ cups
  • Thai Eggplants 5 quartered
  • Red Spur Chilies 2-3 sliced diagonally
  • Kaffir Lime Leaves 2 torn
  • Sweet Basil Leaf ¼ cup (optional)
  • Fish or Soy Sauce 1 ½ tbsp
  • Palm Sugar 1 ½ tsp
  • Cooking Oil 1 tbsp (corn
  • safflower
  • or peanut oil)
  • Sweet Basil Leaves and Red chili slices for garnish.

Instructions

1. Prepare beef by slicing into strips around 1/3” (3cm) in width.

2. Over medium heat, sauté green curry paste in oil until fragrant.

3. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears.

4. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.

5. Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce.

6. Once boiling add eggplants and cook until tender.

7. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.

Spring Rolls

While quite simple to make, getting the spring rolls to roll up and stay together takes a little practice. Fortunately these tasty treats are enjoyable to make regularly, so you are bound to get it right eventually.

Ingredients

  • Spring Roll sheets 300g
  • Glass noodles 25g
  • Mung beans ¾ cup (boiled
  • hulled
  • and mashed)
  • Cabbage 1 cup (shredded)
  • White ground pepper ¼ tsp
  • Bean Sprouts 1 cup
  • Thin Soy Sauce 1 ½ tbsp
  • Garlic 1 tbsp (chopped)
  • Vegetable oil 1 tbsp (for frying garlic)
  • Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled
  • to thicken)
  • Ingredients for Sauce
  • Vinegar ¼ cup
  • Sugar ¼ cup
  • Salt 1 tbsp
  • Tapioca flour 2 tsp
  • Red spur chili ½ chili (seeds removed and then smashed)

Instructions

1. Soak noodles in water to soften, cut into short pieces, and mix with mashed mungbeans, cabbage, bean sprouts, pepper, and soy sauce.

2. Fry garlic in oil over low heat, adding noodle mixture once garlic yellows. Stir fry until cooked and then remove from pan to cool.

3. After spreading out a spring roll sheet, place one spoonful of noodle mixture in middle of closest end. Roll over once and then fold sides of sheet inwards so as to close ends of spring roll while rolling.

4. Apply paste to end of sheet and roll closed.

5. After all rolls are prepared, fry in hot oil over low heat until crisp and brown.

6. Drain and serve with sauce, basil, cucumbers, and lettuce.

Method for Sauce:

1. Pound chilies with mortar and pestle.

2. Mix together remaining ingredients.

Tom Kha Gai (Thai coconut chicken soup)

One of the tastiest and easiest Thai foods to prepare, tom kha simply requires fresh lemongrass –dried galangal and packaged coconut milk will still produce a decent soup. While technically a soup, it is typically served with rice and eaten like a curry, ladled over the rice and then eaten.

Ingredients

  • Dried Galangal Slices 2-3 pcs
  • Lemon Grass (fresh) 2 pcs
  • Garlic 1 clove
  • Tamarind Paste 1 pinch
  • Fresh Chilies 3-4
  • Fish or Soy Sauce to taste
  • Chicken ½ lb
  • Coconut milk 13.5 oz can

Instructions

1. Boil 1 cup of water with galangal, lemon grass, garlic, and tamarind for 2-3 minutes.

2. Add chicken (pre-cut into 2” pieces) to boiling water and cook for 8-10 minutes.

3. Add coconut milk and return to boil. Boil for 3 minutes.

4. Add fish sauce (1tbsp), soy sauce, and 2 slices of white onion. Boil for one minute.

5. Remove from heat and serve with rice.

Chicken Satay

Ingredients

  • Turmeric 1 tsp ground
  • Shallots 3-4 peeled and sliced thin
  • Lemongrass 1 stalk sliced thin
  • diagonally
  • Galangal ¼” piece fresh
  • Garlic 1 clove peeled and smashed
  • Sea Salt ½ tsp
  • Sugar 2 tsp
  • Cooking oil 2 tbsp Canola or peanut
  • Bamboo Skewers 20

Instructions

1. Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches.

2. Stirring often, dry roast coriander seeds in a wok over medium heat.

3. Grind coriander seeds in a mortar and pestle.

4. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic.

5. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour.

6. Prior to cooking, soak bamboo in water for 10 minutes.

7. Skewer 2 to 3 pieces of chicken per bamboo stick.

8. Grill over open flame until cooked.