Name: Thai Yellow Curry with Homemade Thai Curry Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 250g homemade thai yellow curry paste; 300g pork belly; 1 small size potato - cut into small pieces (thin); 1/2 carrot - cut into small pieces (thin); 1/2 onion - sliced; 1/2 red or green bell pepper - cut into julienne; 1 tbsp vegetable oil; 300ml coconuts milk; 300ml water; 1 tsp thai fish sauce; 1 tsp coconuts sugar or brown sugar; a dash of salt to your taste (optional); Steamed rice

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

250g homemade thai yellow curry paste
300g pork belly
1 small size potato - cut into small pieces (thin)
1/2 carrot - cut into small pieces (thin)
1/2 onion - sliced
1/2 red or green bell pepper - cut into julienne
1 tbsp vegetable oil
300ml coconuts milk
300ml water
1 tsp thai fish sauce
1 tsp coconuts sugar or brown sugar
a dash of salt to your taste (optional)
Steamed rice

Instructions

1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
3. Add coconuts milk and mix well, then add water.
4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
6. Serve hot with steamed rice!

January 22, 2021

Blue Pudding with Butterfly Pea Flower Tea

Serving Size

6 puddings

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Blue Pudding with Butterfly Pea Flower Tea

Ingredients

5g butterfly pea tea
50ml boiled water
3 egg whites (~100g)
50g white sugar
5 tbsp heavy cream/whipping cream
350ml whole milk
2 tbsp sweetened condensed milk

For the topping :

100g heavy cream/whipping cream
3g cream stabiliser (particularly if your cream is less than 35% fat)
10 to 15g white sugar

Instructions

1. In a heat-safe cup, add butterfly pea tea and pour the boiling water. Let it sit for a few minutes and set aside.
2. In a cooking bowl, add white egg, and sugar. Mix gently (using a cooking spoon) to prevent bubbles from appearing.
3. Add milk gradually and mix. Then add sweetened condensed milk, heavy cream, and mix.
4. Strain and add the tea base, using a cooking sieve. Squeeze out as much as possible : the more you squeeze, the more intensely blue the result :) Mix gently.
5. Strain the mixture with a sieve twice. Transfer into heat-safe cups. Cover with aluminium foil.
6. Bring water to a boil and set the steam tray over, using the lowest heat. Place the puddings.
(NOTE : use a medium burner not the high output one, as indicated by the red arrows in the gas stove picture) Cover and steam for 45 to 60 min. It should be wobbly but the surface should hold firm and still.
7. Cover with lids and chill in the fridge until it has set and cooled.

For the topping :

8. In a small cup, add sugar and cream stabilizer. Mix. In a cooking pot, add the heavy cream and sugar mix, and mix with a electric hand mixer until getting the texture you like.
9. Top the pudding with whipped cream.
Enjoy!

January 22, 2021

Blue Butterfly Flower Pea Tea Latte

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

250ml milk
2 to 3g butterfly pea tea
35ml boiling water
1/2 tbsp sugar or more
steamed milk or whipped cream as topping

Instructions

1. In a heat-safe cup, add 2 to 3g butterfly pea flower tea, pour the boiled water and let it rest.
2. In a cooking pot, add milk and sugar, mix gently. Cook until almost boiling.
3. Transfer into your serving cup (heat-safe) and pour the tea extract into the milk using a sieve.
4. Add some steamed milk or whipped cream to serve.
Enjoy tea time at home!

March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

Persons

Serving Size

about 250g

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the curry paste (about 250g)

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
1 to 2 fresh red or green chilli
2 tbsp curry powder
1 tbsp turmeric powder
4 tsp coconut sugar or brown sugar
50ml vegetable oil
2 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin powder

Instructions

1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
2. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!

March 24, 2019

Chicken satay

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

800g to 1kg chicken thigh - cut into bite size pieces

For the seasoning

80g peanuts butter
65g coconut cream ( or mix 20g coconut powder with 50g water)
1 tbsp fish sauce
1 tbsp oyster sauce
1/2 tsp soy sauce
1 tsp sugar
1 tsp curry powder
2 garlic cloves - grated
1 tsp ketchup
2 tbsp thai sweet chili sauce
1 tsp thai seasoning sauce (optional)

Instructions

1. In a medium size bowl, add all the seasoning ingredients and mix well to combine. Marinate the chicken for at least 5 hours (approx) or leave it overnight.
2. Cook on a grill or grill pan over medium-high heat for about 15 to 20min, or until lightly charred and golden, turning regularly.

Notes

It did not include the tiem to marinate the chicken.

May 22, 2018

Pad thai

Persons

Ingredients

For the sauce

60g tamarind paste
50g thai fish sauce
60g coconut sugar or brown sugar
40g white sugar
1 tbsp light soy sauce
2 tsp ketchup
200g firm tofu - cut into small sticks
2 tbsp corn starch
4 garlic cloves - finely chopped
2 shallot - finely chopped
3 eggs
300g bean sprout
200g garlic chive - cut into about 3 to 4cm length
200g raw shrimps - shells removed
50g yellow pickled radish - cut into juliene
300g thai rice noodles - soak 45~60min in water
20g peanuts - crushed

Instructions

1. Make the sauce In a small cooking pan, add all the sauce ingredients and bring it to a boil. Reduce the heat and simmer for about 2 min. Set aside.
2. Make the pad thai Lightly coat the tofu with corn starch. In a wok or a large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the tofu on both sides until lightly browned. Set aside.
3. In the same wok, add another tbsp of vegetable oil and fry the garlic and shallot until fragrant. Add shrimps and cook until they just change color.
4. Add the beaten egg and cook until just barely set. Add the rice noodles and the tamarind sauce from #1. Cook until the noodles just become soft.
5. Add bean sprouts, garlic chives, cooked tofu and fry it all together for a few minutes or until it has just wilted. Do not overcook.
Sprinkle some chopped peanuts if you like them and serve hot!