Vegetarian Sweet Sour Recipe

This is our dinner tonight, nutritious, delicious and super easy to make.

Ingredients:
Item A
Fried firm tofu, 1 cup cut into 1 inch cube
Mix vegetables, 3 cups. It's a must to have pineapple and tomatoes in it. I also use long beans, green capsicum, carrot and cabbage

Item B - Sauce
Mushroom sauce, 1 tbsp
Soy sauce, 1 tsp
Light soy sauce, 1 tsp
Hot chili sauce, 1 tsp
Rice vinegar, 1 tsp
Palm sugar or brown sugar, 1 tsp
Water, 1/2 cup

Item C
Cooking oil, 1 tbsp
Garlic, 1 tbsp

Instructions:
1. On a medium heat pan, add cooking oil. Add garlic and stir constantly.
2. When you can smell the aroma of garlic, add Item A. Stir evenly until oil cover vegetables. Remember to stir-fry hard vegetables first and follow by the soft vegetables.
3. Then add sauce over the vegetables and keep stirring. It's up to you how you want your vegetables cooked or half-cooked.
4. Serve with jasmine rice.

Thai Massaman Curry

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)

Item C
Massaman curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp
Potato, 2 medium chopped 

Item D
Coconut milk, 1 1/2 cup

Item E
Yellow onion, 1/2 cup chopped 
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp
Tamarind paste, 2 1/2  tbsp

Item F - Garnish, optional
Corriender leaves, 2 tbsp chopped finely
Peanut, 1/2 cup roasted 

Instructions:
1. On a medium heat heavy bottom pan, add cooking oil. Add massaman curry paste when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes. Add the rest of Item C, mix well.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E bring to a boil and reduce to simmer. Simmer for 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
6. Serve with jasmine rice. Curries best to have next day.

Thai Massaman Curry Paste

Ingredients:

Item A
Shallots, 1/2 cup chopped
Garlic, 3 tbsp chopped
Dried chilies, 10 seeded and soaked in water for an hour
Chili powder, 1 tbsp
Salt, 1 tsp
White peppercorns, 1 tsp
Lemongrass, 3 tbsp chopped
Galangal, 1 1/2 tbsp chopped
Cilantro roots or stems, 2 tbsp chopped
Kaffir lime zest, 1/2 tsp kaffir lime leaves chopped add 5 mins before curry is done. Or use regular lime
Shrimp paste, 1 tbsp or dried shrimps, 2 tsp soak in water for an hour

Item B
Cooking oil, 4 tbsp for frying 

Item C - Roasted until fragrant 
Cinnamon stick, 3 inches small
Cloves, 10
Star anise, 4
Green cordomon, 4 pods medium
Cumin seeds, 1tsp
Corriender seeds, 2 tsp
Round cordomon, 5 
Black papercorn, 15
Nutmeg, 1 
Nutmeg mace, 1

Instructions:
1. In a blender or food processor, blend Item C first and follow by Item A, blend until smooth.
2. In a medium heat pan, add cooking oil and add paste. Keep stirring constantly as paste will get burn easyly. Paste is ready when you see oil float on top of paste.
3. You are done. Paste can be used up to a week if stored properly in the fridge.

Thai Panang Curry Recipe

Thai curries have made gone mad. It's surprisingly tasty but it also, fragrant and creamy. I don't find it difficult to cook as it very easy to make and versatile. You can use chicken, beef or pork for most of their currries, including this one.

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)

Item C
Panang curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp

Item D
Coconut milk, 1 1/2 cup

Item E
Shallots, 1/2 cup
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp

Item F - Garnish, optional
Parsley , 2 tbsp chopped finely

Instructions:
1. On a medium heat pan, add cooking oil. Add Item C when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E and simmer gently for another 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
5. Serve with jasmine rice after 15 minutes.

Thai Panang Curry Paste

Ingredients:

Item A
Corriender seeds, 1 1/3 tsp
Cumin seeds, 1 tsp
Peanut or cashewnut, 2 1/2 tbsp crushed
Shallots, 1/2 cup chopped
Garlic, 3 tbsp chopped
Dried chilies, 10 seeded and soaked in water for an hour
Chili powder, 1 tbsp
Salt, 1 tsp
White peppercorns, 1 tsp
Lemongrass, 3 tbsp chopped
Galangal, 1 1/2 tbsp chopped
Cilantro roots or stems, 2 tbsp chopped
Kaffir lime zest, 1/2 tsp kaffir lime leaves chopped add 5 mins before curry is done. Or use regular lime
Shrimp paste, 1 tbsp or dried shrimps, 2 tsp soak in water for an hour

Item B
Cooking oil, 4 tbsp for

Instructions:
1. In a blender or food processor, blend Item A until smooth.
2. In a medium heat pan, add cooking oil and add paste. Keep stirring constantly as paste will get burn easyly. Paste is ready when you see oil float on top of your paste.
3. You are done. Paste can be used up to a week if store properly in the fridge.

Thai Red Curry with Chicken

Any vegetable goes well with this. This is not a spicy curry as you think, it looks red but it is not spicy at all. It's creamy and rich in herbs and spices. Because it's so yummy no one will say no!


Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)

Item C
Red curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp

Item D
Coconut milk, 1 1/2 cup

Item E
Shallots, 1/2 cup
Any vegetables you like, 3 cups bite-sized pieces. I use cauliflower, long beans, tomatoes and green capsicum
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp
Thai basil, sweet basil, 3/4 cup

Item F - Garnish, optional
Parsley , 2 tbsp chopped finely

Instructions:
1. On a medium heat pan, add cooking oil. Add Item C when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E and simmer gently for another 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
5. Serve with jasmine rice after 15 minutes.

Thai Red Curry Stir-fry Chicken with Vegetables

I like this all in one recipe, chicken and vegetables in one plate. It's very colourful, fragrant, crunchy and yummy too. Didn't find it hard to cook this healthy recipe.

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Fried chicken, 500 gms. Chicken cut into 2-inches cubes, marinated with 2 tbsp fish sauce and deep-fried

Item C
Red curry paste, 7 tbsp
Onion, 1/2 cup chopped

Item D
Chicken stock, 1/2 cup
Fish sauce, 1 tsp
Chili sauce, 2 tbsp

Item E
Any vegetables, 2 cups cut into bite-sized
I use cabbage, long beans, green capsicum, tomatoes and carrot

Item F
Garnish with corriender

Instructions:
1. In a medium-hot pan add cooking oil. Add onions and stir constantly. Add red curry paste when onions caramelised or onions become transparent. Stirring constantly. Close the lid and leave for 2 minutes.
2. Add Item D. Stir constantly and let it boiled until water reduced into half.
3. Add Item E and B, stir well for 5 minutes.
4. Garnish. You are done.

Thai Red Curry Paste

Ingredients:

Item A
Shallots, 1/2 cup chopped
Garlic, 3 tbsp chopped
Dried chilies, 10 seeded and soaked in water for an hour
Chili powder, 1 tbsp
Salt, 1 tsp
White peppercorns, 1 tsp
Lemongrass, 3 tbsp chopped
Galangal, 1 1/2 tbsp chopped
Cilantro roots or stems, 2 tbsp chopped
Kaffir lime zest, 1/2 tsp kaffir lime leaves chopped add 5 mins before curry is done. Or use regular lime
Shrimp paste, 1 tbsp or dried shrimps, 2 tsp soak in water for an hour

Item B
Cooking oil, 4 tbsp for

Instructions:
1. In a blender or food processor, blend Item A until smooth.
2. In a medium heat pan, add cooking oil and add paste. Keep stirring constantly as paste will get burn easyly. Paste is ready when you see oil float on top of paste.
3. You are done. Paste can be used up to a week if store properly in the fridge.

Simple Vegetarian Doughnut Recipe

Made these beauties for breakfast. I like it because it's easy to make  and most importantly it's vegetarian. This recipe is so versatile that you can use the same recipe for soft or hard dougnut. Just add more flour.



Ingredients:
Item A
Luke warm water - 1 cup
Yeast - 8 grms
Sugar - 1 1/2 sugar tbsp
Salt - 1 tsp
Multipurpose flour - 4 tbsp

Item B
Multipurpose flour - 1 cup

Item C
Vegetable oil for frying

Instructions:
1. Mix all ingredients in a large bowl and leave for half an hour for yeast to double up.
2. Add flour, dough for 8 minutes. Dough will be a little sticky buy its OK.  At this time  start shape your doughnuts. You may need additional flour in this process. Leave dougnuts for another half an hour before frying.
3. Fry in a medium or low heat or your doughnuts will be browning.

My Delicious Chicken in Tomatoes Sauce

This is the most simple and yet delicious dish to make. It does not take much of your time in the kitchen. When I want to cook something fast, I will definitely cook this. This red golden sauce chicken is tasty and fragrant, it has the sweet sour taste from the tomato and fresh lemongrass. I have been cooking this recipe for years, amended recipe few times and finally a week ago I came to a term that this is it, I will never amend this recipe again, this is exactly what I want in my dinning every weekend. Warning, this could be addictive! Keep this away from 'chicken'
people!

Recipe type : Main dish, dinner or lunch

Cuisine : Fusion
Yield / Serves : 6
Prep time : 1 hour


Ingredients :
Item A 
Cooking oil - 2 tbsp

Item B - Protein
Whole chicken - 1 kg, cut into 2-inches cube

Item C - Aromatic
Onion - 2 nos
Shallot - 2 nos
Garlic - 2 nos
Tomato - 2, cut into 1-inch cube
Lemongrass - 3 nos

Item D - LiquidWater - 2 cups

Item E
Salt
Sugar

Item F
Vegetable vinegar - 1 1/2 tbsp


Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item C, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item B, saute for 2 minutes and cover the lid for 3 minute. Open the lid stirring until the raw smell goes away. Cover the lid for 10 minutes. Make sure sauce does not burn.
4. Add water, stir evenly and leave to simmer for 20 minutes. Cover the lid.
5. Add Item E and F. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 5 minutes. Turn off the stove.
6.  Serve after 15 minutes. Serve with hot white jasmine rice.

My Chicken Curry Recipe

This the only chicken curry recipe I have so far, been using this recipe for more than 8 years. This is a delicious dinner for the whole family. This lovely dark golden curry is not spicy as you think it is. It is mild, full of flavour and healthy too. I learned that when cooking curry heat must be very low when frying the aromatic and follow by medium heat till the end of the cooking process. Reason is you do not want to burn your spices and herbs or your curry will taste bitter.

I usually eat Indian chicken, mutton and fish curries with rice, mix vegetable salads or raita (is an Indian condiment to cut heat of Indian spices). To add more texture in the dish I fry appalam (Indian vegetable crackers) and here you go the complete meal of Indian night. I will add in the recipe soon, till then happy cooking...

Recipe type : Main dish, dinner or lunch

Cuisine : Indian
Yield / Serves : 6
Prep time : 1 hour


Ingredients :Item A Cooking oil - 2 tbsp

Item B - Protein
Whole chicken - 1 kg, cut into 2-inches cube

Item C - Aromatic
Onion - 2 nos
Garlic - 2 nos
Ginger - 1 tsp, chopped
Curry leaves - 2 springs
Tomato - 2, cut into 1-inch cube

Item D - Spices
Cinnamon stick - 2-inch, chubby
Star anise - 4 nos
Cardamon - 6 nos
Cumin seeds - 1 tsp
Cloves - 6 nos
In a bowl add 2 tbsp water add 1 tbsp chicken/meat curry powder + 2 tbsp red chili powder

Item E - Liquid
Water - 2 cups

Item F - Sauce
Tomato puree - 3 tbsp
Tamarind juice - 1/2 cup
Salt - 1 tsp

Item G - Vege
Potato, 3 nos cut in to 1-inch cube

Item H- Garnish
Coriander leaves - 2 springs

Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item B, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item C, saute for 2 minutes and cover the lid for 1 minute. Add item D, stir until the raw smell goes away.
3. Add chicken, stir constantly for 3 minutes until the oil cover the chicken. Cover the lid for 5 minutes.
4. Add water and leave to simmer for 20 minutes. Cover the lid.
5. Add Item F and G. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 20 minutes.
6. Add coriander and turn of the stove. Serve after 15 minutes.
7. Serve with rice, roti or paratha.

Vegetarian Green Curry

Taste has not much different than the non-vegetarian one. If you have tried my Thai chicken green curry, taste is much the same. Do not skip any of the ingredients. This is super awesome recipe, even better from the restaurant bought, it's creamy, aromatic and authentic.

Recipe type : Main dish, dinner or lunch
Cuisine : Thai
Yield / Serves : 4
Prep time : 1 hour

Ingredients:

Item A
2 cups firm tofu, cut into 1 1/2 inch pieces

Item B
Egg plant and cauliflower, 1 1/2 cup each, sliced into round bite-sized pieces

Item C
Cooking oil, 1 tbsp
Curry paste, 5-6 tbsp (click for ingredients)
Vegetable broth, 3/4 cup
Palm sugar/brown sugar, 2 tbsp
Mushroom sauce, 1 1/2 tbsp
Light soy sauce, 1 tsp
Kaffir lime leaves, 4 nos medium
Thai/sweet basil, 1 cup
Coconut milk, 1 cup

Item D
Red chili for garnish
Lime juice, 2 tbsp


Instructions:

1. In a pan fry tofu until a little crunchy on the outside, set aside. 

2. Put the egg plant and cauliflower in a pan of a boiling water and cook for 5 minutes. Set aside.

3. In a medium heat add cooking oil in a wok, add paste and stir constantly until the ingredients release all the flavours.

4. Add in vegetable broth, bring it to simmer or until reduced into half.

5. Add vegetables until paste cover the the vegetables, do not let paste go very dark. Stir for 1 minute and cover the lid. Leave for 2 minutes.

6. Add in kaffir lime leaves, mushroom sauce, light soy sauce, sugar, and Thai basil. Cover lid let it simmer again or until you can smell the aroma.

7. Open lid and pour coconut milk and add the vegetables, bring to simmer. Leave for 5 minutes. Add tofu, stir well and turn off the stove.

8. Garnish red chili and squeeze lime juice on top of the curry. Curry is best to serve after 15 minutes. Serve with white jasmine rice.