Category: Thai Food

Categories
EN Fish & Seafood Thai Food

Stir Fried Broccoli with Shrimps (บล็อคโคลี่ผัดกุ้ง)

Stir Fried Broccoli with Shrimps or in Thai Broccoli-Pad-Kung is a dish that you find often in a Thai restaurant or at a Thai fast food stand in Thailand, not that common on street foods. It taste delicious, very fast and simple to cook. Only 2 main ingredients and sauces.

Ingredients

  • 500 g Brocolli
  • 300 g Shrimps or Prawns, peeled and deveined
  • 2 Tbsp Cooking Oil
  • 2-3 Garlic Cloves
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sugar

Directions

  1. Wash and cut broccoli into small pieces.
  2. Heat cooking oil in a large or medium frying pan or skillet over medium to high heat.
  3. Add chopped garlic, fried until yellow brown.
  4. Add shrimps or prawn, cooked until they turn lightly pink
  5. Add broccoli, fry for about 1-2 minutes.
  6. Then add soy sauce, oyster sauce and sugar, stir and fry for about a minute, add about 3-4 tbsp of water.
  7. Stir fry until broccolis are tender or crunchy, as you like it. (I prefer them crunchy, 2-3 minutes).
  8. Best serve with rice, ENJOY !

Categories
Dessert Thai Food

Coconut Milk Custard with Pandan (ขนมถ้วยใบเตย)

This Thai Pandan Coconut Milk Custard was one of my favourites dessert as a child. But to be fair, most of the traditional Thai desserts are anyway. It has a sweet base custard with the exotic pandan aroma and the palm sugar topped with salted coconut cream topping. The salted coconut cream topping balanced out the sweetness of the custard very well.

If you can’t find palm sugar, you can use coconut sugar, which taste great too. But, if both are hard t find where you live, your everyday granulated sugar will work just fine.

This dessert is vegan, lactose & gluten free !

Ingredients

For the custard

  • 55 g Rice Flour
  • 30 g Arrowroot starch
  • 220g Palm Sugar
  • 60 ml Coconut Milk
  • 60 ml Water
  • 60 ml Pandan Leaves Water

For the coconut cream topping

  • 180 ml Coconut Milk
  • 30 g Rice Flour
  • 1 tsp Salt

Directions

  1. Preheat the ceramic cups or bowls in a steamer.
  2. Mix the ingredients for the custard together gently until all the sugars dissolved, make sure not to incorporate any air into the mixture.
  3. Pour the custard mixture into the preheated cups 2/3 of the way.
  4. Steam for 7 minutes.
  5. Gently mix the ingredients for the coconut cream topping together in a small size bowl. Make sure there are no air bubbles.
  6. Pour in the coconut cream topping into the cups with the custard.
  7. Steam for another 5 minutes.
  8. Take out the cups, leave on a cooling rack until completly cooled down. (about 30 minutes) Then, ENJOY !

Categories
DE Thai Food

Tom Kha Gai (ต้มข่าไก่)

Eines von Thailands Lieblingsgerichten. Dieses Rezept ist einfach und doch lecker. Wenn Sie Vegetarier, Veganer sind oder einfach nur ein einfaches Gericht ohne Fleisch bevorzugen, ersetzen Sie einfach Hühnchen durch eines Ihrer Lieblingsgemüse wie Karotten oder Pilze, Fischsauce mit Sojasauce oder Salz.

Zutaten

  • 400 ml Wasser
  • 400 ml Kokosmilch
  • 400 g Hühnchen
  • 200 g Pilze
  • 3 tbsp Fischsauce
  • 1 tbsp Salz
  • 1 Limitte
  • 2 Chillies oder mehr
  • 2 Zitronengras
  • 1 Galangal
  • 5 Kaffernlimettenblätter (Zitronenblätte)
  • Koriander

Zubereitung

  1. In einem mittelgroßen Topf Wasser aufkochen.
  2. Hähnchen und Pilze in Bissgrößen schneiden. Zitronengras und Galangal in große lange Stücke schneiden. Die Kaffernlimettenblätter ein bisschen zerreißen, die Chilischoten hacken oder klein schneiden.
  3. Wenn das Wasser kocht, Chilischoten, Zitronengras, Galangal und Kaffirlimettenblätter hinzufügen . Ungefähr eine Minute warten.
  4. Kokosmilch vorsichtig ein gießen und warten bis das Wasser wieder aufkocht.
  5. Das Hühnchen in den Topf hinzufügen, warten bis das Wasser wieder kocht, und die Pilze hinzufügen .
  6. Mit Salz und Fischsauce würzen.
  7. In einer Schüssel servieren, etwa 1/2 – 1 Esslöffel Limettensaft einpressen.
  8. Mit Koriander garnieren und bei Bedarf zusätzliche Gewürze oder Chilischoten hinzufügen.
  9. Mit heißem Reis servieren und ENJOY !

Categories
EN Thai Food

Tom Kha Gai (ต้มข่าไก่)

One of Thailands’s favourite dish. This recipe is easy yet delicious. If you are a vegetarian, a vegan or just simply prefer a simple dish without meat, just substitute chicken for any of your favourite vegetables such as carrots or mushrooms, fishsauce with soy sauce or salt.

Ingredients

  • 400 ml water
  • 400 ml coconut milk
  • 400 g chicken
  • 200 g mushrooms
  • 3 tbsp fishsauce
  • 1 tbsp salt
  • 1 lime
  • 2 chillies or more
  • 2 lemongrass
  • 1 galangal
  • 5 kaffir lime leaves
  • coriander

Directions

  1. In a medium size pot, boil the water.
  2. Cut chicken and mushroom into bite sizes. Cut lemongrass and galangal into big long pieces. Tear the kaffir lime leaves down a bit and chop the chillies.
  3. When the water comes to a boil, add chillies, lemongrass, galangal and kaffir lime leaves. Wait about a minute.
  4. Pour in the coconut milk carefully, wait until boil.
  5. Add the chicken, wait until the water starts to boil again then add the mushrooms
  6. Season with salt and fishsfauce.
  7. Serve in a serving bowl, squeeze in about 1/2 – 1 tablespoon of lime juice.
  8. Garnich with coriander and add any extra seasoning or chillies if needed.
  9. Served with a nice hot plate of rice and ENJOY !