TOD MAN NUER (Thai meatballs)


Yields 30 small balls

125g minced beef
125g minced pork
teaspoon ground black pepper
scant teaspoon ground nutmeg
2 tablespoons finely chopped fresh coriander leaves
4 cloves garlic, crushed
teaspoon salt
1 spring onion finely chopped
2 teaspoons fish sauce
1 tablespoon beaten egg
plain flour
lard for frying

Method

Mix the meats together. Combine with all other ingredients except flour and lard. Make small balls the size of a hazelnut
in a shell. Roll in plain flour and fry in hot lard over medium heat for 5 minutes or until cooked through and golden brown. Drain on absorbent paper.


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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MURGH TIKKA (Indian chicken kebabs)


Serves 4-6

500g (1 lb) chicken breasts or thighs
1 teasp garam masala (Indian mixed spice -- any Indian shop has it)
1 medium onion, roughly chopped
3 tablespoons yoghurt
1 clove garlic, sliced
1 teasp salt
2 teaspoons finely chopped ginger
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or mint leaves
1 teasp ground coriander
.5 teaspoon ground cumin.

Bone chicken and remove skin. Cut chicken into bite-sized pieces. In container of electric blender put onion, garlic & ginger and blend until smooth, adding lemon juice if more liquid is required. Mix with ground spices, yoghurt & salt and marinate chicken for at least 2 hours.

Thread onto skewers and grill until done.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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CHICKEN IN SPICY PEANUT SAUCE (THAI)


Serves 6

Ingredients

1 kg chicken breasts
1 teaspoon crushed garlic
2 teaspoons finely grated fresh ginger
1 tablespoon Red Curry Paste (Commercial variety from supermarket)
2 tablespoons peanut oil
1 cup spring onion, cut into 5 cm lengths
1 cup roasted peanuts, crushed
2 teaspoons palm sugar or soft brown sugar
1 tablespoon fish sauce
1 cup coconut milk
2 cups broccoli florets.

Method

Cut each half-breast in half again. Combine garlic, ginger and
red curry paste and rub well over chicken. Set aside for 20
mins. Heat wok, pour in oil and swirl to coat the wok. Toss
spring onions in oil for a few seconds, remove and set aside.
Fry chicken, turning until browned all over. Add peanuts, sugar,
fish sauce and coconut milk. Stir well to combine. Cover and
simmer until chicken is tender. If sauce reduces too much, add a
little water and stir well. Meanwhile blanch broccoli florets in
boiling water for 2 mins. Drain. Add broccoli and spring onions
to chicken and mix gently.

Serve hot with rice and tangy salad.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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CURRY PUFFS


Filling
2 coriander plants, including roots
1 tablespoon oil, peanut or vegetable
1 clove garlic, finely chopped
250g minced pork or beef
1 medium potato, peeled and finely diced
1 teaspoon ground cumin
Half teaspoon tumeric
Half teaspoon ground black pepper
2 teaspoons sugar
1 tablespoon fish sauce

TO ASSEMBLE
3 sheets ready-rolled puff pastry
oil for deep frying

Filling:
Finely chop coriander, keeping roots separate from leaves and stems. Heat oil in a wok or deep frying pan and fry garlic and coriander roots for 30 seconds. Add mince and stir until mixture is lightly browned. Stir in chopped coriander leaves and stems, potatoes, cumin, tumeric, pepper, sugar and fish sauce. Lower heat and cook for 15-20 mins., stirring occasionally until liquid evaporates and mixture is quite dry. Remove from heat and allow to cool.

TO ASSEMBLE AND COOK. Cut out 10cm diameter rounds of pastry and brush edges with water. Place 1 tablespoon of the cooled filling on one side of each round; fold over and pinch edges together tightly. Deep-fry a few at a time in hot oil until golden brown for about 2 minutes. Drain on absorbent paper and serve hot or cold -- with Satay Peanut Sauce if desired.
Serves 8 - 10

Note: Puffs may be cooked in advance, frozen with freezer wrap in between to prevent them sticking, and reheated in a moderate oven (180 C).


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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KAI PHAT KHING (Stir fried chicken)

Another one of my Thai favourites -- the Fat King

Ingredients
1 large chicken breast (about 500g)
1 cup dried wood fungus (get it from Asian shops)
2 tablespoons finely shredded fresh ginger
1 small onion thinly sliced
1 tablespoon lard or oil (not olive oil)
3 cloves garlic finely chopped
1 tablespoon soy sauce
1 tablespoon vinegar
1 or 2 teaspoons sugar
3 spring onions finely chopped
2 tablespoons chopped, fresh, coriander leaves

Method
Cut chicken breast into small dice. Soak wood fungus in hot
water for 10 mins, wash well, remove any gritty portions and cut
into bite-size pieces. Soak ginger in lightly salted water for
10 mins then squeeze out moisture. This makes the ginger less
pungent.

(To shred ginger, thinly peel off brown skin, cut into
very thin slices, then cut slices into long thread-like strips).

Heat oil and on medium low heat fry the onion until soft and
translucent, add garlic and stir until garlic starts to turn
golden. Add chicken and ginger and stir fry until chicken
changes colour, then add the sauces, vinegar and sugar.

When liquid boils reduce heat, cover and simmer 3 mins. DO NOT
OVERCOOK. Stir in spring onions and coriander leaves. Serve
immediately.
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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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LARB MOO

(Thai pork mince)

750g pork mince
1 onion finely sliced
1 tablespoon fish sauce
1 tablespoon lemon juice
1-4 red chillies, seeded & sliced
4 tablespoons chopped coriander

Place mince in heated wok & dry fry over moderate heat, mashing with a fork to break up lumps until the pink colour disappears. Drain off meat juices then stir in onion, fish sauce, lemon juice, chillies & coriander, cook for 1-2 mins to heat through. Soften onion, remove from heat and allow to cool slightly. Serve.


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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GA XAO XA OT (Vietnamese Lemon chicken)

Nothing like Chinese lemon chicken

1.25 kg chicken pieces
peel of 1 lemon
4 spring onions
.5 teaspoon salt
.5 teaspoon freshly ground pepper
2 fresh red chillies
1 cup peanuts
2 tablespoons oil
2 teaspoons sugar
1 tablespoon nuoc mam (fish sauce)
juice 1/2 lemon

Finely grate lemon peel. Chop spring onions. Mix together the chicken pieces, lemon peel, spring onions & season with salt & pepper. Leave for 20 mins. Finely chop chillies. Roast & crush peanuts.

Heat oil in wok. Toss in the chicken, lemon peel & onions & stir fry for 5 mins. Add chillies & stir fry another 5 mins. Sprinkle with sugar & add peanuts. Pour in nuoc mam & lemon juice & stir fry 5 more mins. Serve.


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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