Thai Northeast Chicken Lemon Grass (ไก่คั่วตะไคร้เหล้าจีน)

Thai food is renowned for its mouth-watering balance of fundamental flavours. Hot,Salty and Sweet. It is also know for being quick and easy to prepare,making it perfect delicious authentic Thai Northeast dinner meals.

Ingredients ;

Chicken Wing                                4 wings

Dried Chilly                                      3-4 chillies

Lemon grass,thinly sliced                3 lemon grass

Kaffir Lime Leave                         6-7 leaves

Garlic,choped                               1  table spoon

Red chilly,choped                          3-4 chillies

Red Onion                                     2 table spoon or 1/2 onion

Fish sauce                                      3  table spoons

Sugar                                             2 tea spoon

Oyster sauce                                   2 table spoons

Chinese cooking wine                      1 tea spoon

Oil                                                  1 table spoon

How to cook ;

1.Prepared all ingredients.

Choped Chiily

Choped Red Onion

Choped Garlic

Thinly Sliced Lemon Grass

And cut chicken wings.

2.Heat 1 table spoon oil in a frying pan on medium high heat.

Add choped chilly,choped garlic and choped red onion

; stiring until it soft or for 2 minutes.

3.Add choped chicken wings, thinly sliced lemon grass, 1/2 cup of water

and all the sauces (fish sauce,oyster sause,sugar and cooking wine)

Cook for 10-15 minutes or until all the sauce is dry.

4.After the chicken is cooked well ,add dried chiily and Kaffir Lime Leave.

Serve with steamed rice...Enjoy ^_^                          

Stir Fried Bitter Cucumber with Eggs

This is one of the healthy dish and so easy to cooked,you will need just a few minutes to prepare and cooked.

Ingredients ;

Bitter Cucumber                            1 pcs or 250 g
Salt                                                1 ts
Egg                                                 2  eggs
Vegetable oil                                   1  tbs
Garlic,chopped                                2  ts
Oyster sauce                                    1  tbs
Soy sauce                                        1  ts
Sugar                                              1/2 ts

How to cook ;

1.Thinly sliced bitter cucumber.

Add 1 tea spoon of salt with water to soak bitter cucumber for 5 mins.

Rinse the water out  

2.Heat 1 tablespoon of the oil in wok on high heat. Stir chopped garlic until gold colour and add the eggs mixture for 2 minutes or until lightly cooked.

3.Add the bitter cucumber sliced, sugar, oyster sauce and soy sauce.

Stiring for 3-4 minutes or until the cucumber cooked well.

Serve with rice.

Black Sticky Rice with Taro & Young Coconut (ข้าวเหนียวดำใส่เผือกและมะพร้าวอ่อน)

Black glutinous rice,also known as black sticky rice,

has long dark grains and a nutty taste reminiscent of wild rice. This black sticky rice with taro and young coconut has a distinct character and flavour all of its own,

as well as an intriguing appearance.

(reference fromjudy bastyra and becky johnson)

I used this black glutinous rice brand,the price about $3.50.

or you can buy any brand from Thailand,they all the same.

(find all ingredients in chinese grocery shop

or i usaully shopping@ flaminton chinese grocery)

This is the young coconut meat in syrup,also from chinese grocery.

about $1.80 & product from Thailand. 

I actually like this coconut milk brand to make dessert dish.

It more creamy and doesn't have any difference smell.

(compare from some brand the smell so badly)

Ingredients

Black glutinous rice   1 cup/175 g
Brown sugar     1/2 cup
Water      6 cups
Coconut milk   1 cup
salt     1 ts
Taro,steamed,chopped  120 g
Young coconut     20 g

How to cook

1.Put the black glutinous rice in bowl
and rinse with the water 1 time.

2.Bring to boil with 6 cup of water,reduce the heat to low and simmer,stirring occasionally,for 25-30 mins,or until the rice has absorbed most of the liquid.

( the heat it on medium heat and after past 20 mins low the heat to lower heat.

3. During boiling the black glutinous rice,

cut the taro to small size and steam it for 15-20 mins.

4.After the black glutinous is cooked,add 1/2 cup of coconut milk,

1/2 cup of brown sugar and 120 g of steamed tato;mix well & combine 

and turn off the heat.

To make the topping.

Coconut Cream.

add 1 ts of salt with 1/2 cup of coconut cream.

put in the microwave fro 30 sec;mix well & combine

Young coconut

Cut the young coconut to the small size.

Serve with

topped coconut cream & young coconut meat

Also available on Youtube !