Archive by Author
6 June, 2011

Tom Yum Soup

This is a traditional Thai soup with a creamy coconut base infused with a little spice and heat. I was taught this recipe by one of my co-workers and it was one of the most delicious soups I have ever tried.

Print
Tom Yum Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Delicious, Creamy and Spicy soup with prawns/chicken.
Ingredients
  • 900 mls Chicken Stock
  • 1 stalk of fresh lemongrass, minced
  • 3 kaffir lime leaves
  • 300 gs Prawns, raw and shelled
  • 2 tbsp Thai Fish Sauce
  • 2 small red chilies, minced
  • 3 cloves garlic, crushed and finely chopped
  • 3-4 cherry tomatoes, washed and halved
  • 5-6 fresh shitake mushrooms, slice
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 220 mls Coconut Milk
  • Bunch of Coriander, chopped roughly
  • Lime juce to taste

Instructions
  1. Heat a large pan on the stove and add the chicken stock over medium-high heat. Add lemongrass and boil for 5 minutes (or until fragrant).
  2. Reduce heat to a simmer and add garlic, chilies, kaffir lime leaves and mushrooms. Cook for a further 5 minutes.
  3. Add prawns and peppers and simmer for 5-6 minutes (or until prawns and cooked through).
  4. Turn to a low heat and add the coconut milk and fish sauce plus a squeeze of fresh lime juice.
  5. Server while hot and sprinkle top with chopped coriander.

WordPress Recipe Plugin by EasyRecipe

 

Written by in Recipes, Thai 0 Comments
5 June, 2011

Yan Jian Rou

I first had this dish when my friend who was born in the Sichuan province, laid on a special meal for me when I left for university. It’s basically stir-fried chili pork, but it’s delicious!

Print
Yan Jian Rou
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

A hot and spicy stir-fried pork dish from the Sichuan Province.
Ingredients
  • 450 gs Lean Pork
  • 1 tbsp Low Sodium Soy Sauce
  • 2 tbsp Rice Wine
  • Salt (to taste)
  • 2 tsp Sesame Oil
  • 225 gs Halved, De-Seeded Red Chilies
  • 3 tbsp Peanut Oil
  • 3 tbsp Finely Chopped Garlic
  • 1 tbsp Ground Red Chili Powder
  • 1 tbsp Roasted and Crushed Sichuan Peppercorns
  • 3 tbsp Water
  • 1 tbsp Low Sodium Soy Sauce
  • 2 tsp Sugar

Instructions
  1. Cut the pork into thin strips of approximately 7cm in length and combine in a large bowl with 1 tbsp of say sauce, 1 tbsp of rice wine, a pinch of salt and the sesame oil.
  2. Heat a large wok with half the peanut oil and stir-fry the pork for around a minute, then remove the pork using a slotted spoon.
  3. Add the remaining peanut oil to the hot wok with the fresh chilies, garlic, chili powder and peppercorns. Stir-fry for 30 seconds.
  4. Add the water and remaining soy sauce and stir-fry for a further 30 seconds
  5. Return the pork to the wok and heat through while stirring well.
  6. Serve on a platter, steaming hot.

WordPress Recipe Plugin by EasyRecipe


Related Posts Plugin for WordPress, Blogger...
Written by in Chinese, Recipes 4 Comments