Tag / Cooking Thai food

by findingbackroads

World Foods: Asian cooking made easy

I love Asian food. Duh I am Asian! I’ve started cooking Thai food at home after my visit to Thailand last year because that would be cheaper than going to a Thai restaurant whenever I crave for something Thai. (And I get that craving many times) I just need the right ingredients and easy recipes to follow.

I received a hamper from World Foods through their blogger campaign get the word out there that anyone can cook Asian (or Thai) with a little help from their range of sauces and pastes!

A little about World Foods:

WORLD FOODS is a pioneer in the Fusion and Asian food industry. Each WORLD FOODS recipe is developed from local blends using 100% natural ingredients, traditional herbs and spices. They have a range of fusion flavors whether you are a Chef or a busy homemaker; with a range of Asian sauces from Thailand, Malaysia, China and India.

WORLDFOODS produce 51 ready to use sauces in seven ranges that our discerning panel of master chefs, nutritionists, market researchers, food tasters and everyday ordinary users believe brings out the best flavors of the world without using artificial ingredients, preservatives or food flavor enhancers.

I received Yellow Curry and Masaman Curry ready to pour souces, Red Curry and Green Curry Pastes, Sweet Chili sauce, Tamarind Sauce and Ginger and Garlic sauce. I can’t wait to try them all!

Once a week, I will be posting recipes using these sauces and pastes and feature recipe links from other bloggers participating in this campaign. I hope we won’t get you too hungry!

World Foods products are available in the UAE at Carrefour, Spinneys and Geant supermarkets.

by findingbackroads

Thai Cooking: Mango with Sticky Rice

** This is a part of a series of posts about my blog trip to Thailand featuring one of the dishes we prepared at Amita’s Thai Cooking School. **

Last dish of this series is a dessert, of course.

Khao Niew Ma Muang – no need to memorize of master how to say the name properly. If you look at a slices of yellow fruit with sticky rice along it, it’s this very delicious Thai dessert you can find all over town (in Thailand of course).

Mangos in Thailand are an absolute must try. Pair it with sticky rice and you’ve got a sure fire winner as far as your taste buds are concerned.

Recipe: Khao Niaow Ma Muang (Mango with Sticky Rice)

Ingredients

  • 5-6 ripe mangoes peeled and sliced
  • 2 cups sticky rice, soaked overnight and drained
  • 1 cup coconut cream
  • 1 tsp. salt
  • 1/2 cup sugar
  • Topping:
  • 6-7 Tbsp. coconut cream
  • pinch of salt
  • 1 tsp of corn starch for thickness

Instructions

  1. Boil 6-7 Tbsp coconut cream, cornstarch and a pinch of salt over low heat. When sticky, set aside.
  2. Wrap the sticky rice in a clean muslin and place in double boiler stream for 25-30 minutes.
  3. Dissolve the sugar in the coconut cream and stir over low heat. Add salt and stir well.
  4. Just when it starts to boil, remove from heat.
  5. * Over boiling will make it oily.
  6. Put the cooked sticky rice in a bowl and gradually blend in the coconut cream.
  7. Stir well, cover and let it stand for 15 minutes.
  8. Top with prepared coconut cream.

Preparation time: 15 minute(s)

Cooking time: 60 minute(s)

Number of servings (yield): 2

**The blue color of the sticky rice came from blue flowers soaked in water and used to cook the sticky rice. No artificial coloring here.

I love mangoes and love sticky rice as well so you can imagine my excitement with this desert that combines the two. Surely this wasn’t too difficult to make at home? Believe me, it is not! One of the pleasures of home cooking is recreating and enjoying that favorite food you had outside.

To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.

Reference: map of the Thai Supermarket along with other Asian food supermarkets.

* Photo taken using Canon EOS 550D

by findingbackroads

Thai Cooking: Satay (Pork, Chicken or Beef)

** This is a part of a series of posts about my  blog trip to Thailand featuring one of the dishes we prepared at Amita’s Thai Cooking School. **

Satay is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, or fish.

Rather than describing one particular dish, the term satay (also known as sate, satae) actually refers to a method of cooking, in which thin strips of marinated meat are threaded onto skewers and grilled. The skewers (bamboo or metal) spread the meat effectively for cooking and make it easy-to-handle, for both grilling and eating.

Recipe: Satay

Ingredients

  • 150 grams of meat fillet or loin, thinly sliced into 8-9 strips
  • 1/2 tsp roasted cumin seeds
  • 1/2 tsp roasted coriander seeds
  • pinch of salt *
  • 1/2 Tbsp. garlic, finely chopped*
  • pinch of turmeric powder*
  • 1 tsp palm sugar*
  • 1/2 tsp curry powder*
  • 1/4 cup coconut cream
  • 1 Tbsp. vegetable oil
  • 8-9 skewer sticks
  • For brushing: 2 Tbsp coconut milk (1 Tbsp coconut cream + 1 Tbsp water)

Instructions

  1. Use a granite mortar and pestle to grind the coriander and cumin seeds.
  2. Pound together all ingredients marked with “*”.
  3. Pour mixed ingredients in a bowl with coconut cream.
  4. Add the meat strips and vegetable oil and marinate overnight or for at least 3 hours.
  5. Thread meat strips in satay sticks.
  6. Grill satay on charcoal stove over low heat turning them regularly and brushing them with the remaining marinate sauce and coconut milk.
  7. When satay is cooked, serve with spicy peanut sauce.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

Recipe: Spicy Peanut Sauce for Satay

Ingredients

Instructions

  1. Grind or crush the peanuts to a fairly fine paste and set aside.
  2. Pour coconut cream into pan and over medium heat, add massaman curry paste and stir from time to time until the sauce has become smooth.
  3. Combine them with the remaining ingredients. If the sauce is too thick, add a little water.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.

Reference: map of the Thai Supermarket along with other Asian food supermarkets.

* Photo taken using Canon EOS 550D

by findingbackroads

Thai Cooking: Thai Green Curry

** This is a part of a series of posts about my  blog trip to Thailand featuring one of the dishes we prepared at Amita’s Thai Cooking School. **

Khang Keaw Wan Gai or green curry chicken in coconut milk to those who do not know Thai language (including myself) is a traditional dish in Thailand, one of the most popular too not just in Thailand but around the world.

Here’s the curry recipe in a hurry – you can practically make it within 30 minutes from preparing the ingredients to landing in your dining table!

Recipe: Gaeng Kiaw Wan (Thai Green Curry)

Ingredients

  • 1 cup skinless chicken breast, sliced to bite sizes
  • 2 Tbsp green curry paste
  • 1 cup coconut milk
  • 1/4 cup pea eggplants (or regular eggplants, sliced)
  • 2 green or red chillies, seeds removed, sliced lengthwise
  • 1 Tbsp fish sauce
  • 2 Tbsp vegetable oil
  • 3 kaffir lime leaves, torn in half (kaffir leaves powder can also be used)
  • 2 tsp palm sugar
  • 1/2 cup holy basil leaves for garnish

Instructions

  1. In wok, heat oil over low heat.
  2. Add green curry paste an stir constantly for 1 minute.
  3. Add the coconut milk little by little and stir gently.
  4. Add the chicken and stir until cooked.
  5. Pour in the rest of the coconut milk and stir constantly until the bubbles come up.
  6. Season with fish sauce and palm sugar. Stir occasionally and simmer for 5 minutes.
  7. Add pea eggplants and chilies.
  8. Garnish with holy basil leaves before serving.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

You can omit some of the ingredients, except for, in my opinion, NOT the kaffir lime leaves as it makes this dish stand out, come alive in your palates! The kaffir lime’s tangy taste brings out the best in all the ingredients and gives this dish that extra oomph.

To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.

Reference: map of the Thai Supermarket along with other Asian food supermarkets.

* Photo taken using Canon EOS 550D

by findingbackroads

Thai Cooking: Green Papaya Salad

** This is a part of a series of posts about my  blog trip to Thailand featuring one of the dishes we prepared at Amita’s Thai Cooking School. **


Known locally as “Som Tum” is popular in most areas in Thailand, among the locals and visitors alike. When you taste it you’ll know why. It’s very easy to make and fits perfectly when the weather is hot, as a salad or vegetable side dish.

Recipe: Som Tum (Thai Green Papaya Salad)

Ingredients

  • 1 cup grated green papaya
  • 2 cloves garlic
  • 4 cherry tomatoes
  • 2 Tbsp. dried shrimps (optional – omitted due to my allergies)
  • 1/4 cup long beans, cut 1 1/4 inches
  • 1 pc chili
  • Dressing:
  • 1 Tbsp lime juice
  • 1 Tbsp palm sugar
  • 1 Tbsp fish sauce
  • 1 Tbsp tamarind paste

Instructions

  1. Combine all dressing ingredients together and set aside.
  2. Pound garlic, red chili and dried shrimps in mortar.
  3. Add grated papaya, cherry tomatoes and long beans and pound very slightly.
  4. Pour dressing in and toss well.
  5. Remove from mortar and transfer to serving plate. Top with toasted, coarsely ground peanuts.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

I fell in love with this dish during my stay in Thailand that the first thing I searched for in the grocery store when I came back to Dubai was papaya! Thankfully, there are plenty of unripe papayas here!

To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.

Reference: map of the Thai Supermarket along with other Asian food supermarkets.

* Photo taken using Canon EOS 550D