Saturday, 29 September 2012

Vegetables and Seafood Tempura Recipe/ ปลาหมึกชุบแป้งทอด (step by step photos)


  • 150 grams all-purpose flour
  • 1 egg
  • 3/4 cup ice water
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • Prepared vegetables and seafood
  • Oil for frying


1. In a medium mixing bowl, mix together flour, egg and salt. 

    Combine well, then add in baking powder. Combine well and 
    set aside.

2. In a wok. Heat oil over medium-high heat. Add in a bit of salt 
    (to prevent oil from splattering).

3. Dip fish, shrimp, squid or vegetables into batter. Swirling to


4. Fry a few pieces at a time 2 to 3 minutes or until golden 

    brown. Drain on paper towels. Served immediately with 
    sweet and sour sauce.

Note: Make sure your seafood and vegetables are very dry so the batter will stick better

Tuesday, 18 September 2012

แกงเขียวหวานไก่/ Kaeng Khiao Wan Gai/ Thai Green Curry Chicken Recipe (step by step photos)

Kaeng khiao wan or green curry is a variety of curry in Thai cuisine. The name green curry is derived from the colour and flavour of the dish. In Thai language the word “kaeng” means curry, “khiao” means green and “wan” means sweet. Green curry tend to be hot as red curry but have a definite and desired sweetness that is not usually associated with red curry. The main ingredients for the sauce consist of green curry paste, coconut milk, eggplant, pea eggplant, sugar, fish sauce, kaffir lime leaves and Thai basil leaves. Today I will share my favourite green curry recipe that I adapted from this page;


  • 1/4 cup green curry paste (see paste preparation section)
  • 350 grams boneless, skinless chicken breast or thigh, cut into bite-size pieces 
  • 1 1/4 cups coconut milk 
  • 1/4 cup Thai basil leaves 
  • 1/4 cup pea eggplants, lightly pounded 
  • 1/2 cup chicken stock or drinking water 
  • 2 tablespoons white sugar 
  • 3 tablespoons fish sauce 
  • 2 red chillies, sliced 
  • 2 green chillies, sliced 
  • 4 kaffir lime leaves, shredded


1. In a wok or frying pan over medium heat. Pour in 1/2 cup 
    coconut milk (keep the remaining for later use) and stir 
    constantly until boil about 3 to 5 minutes. Add in green 
    curry paste and continue stirring until the mixture becomes
    thick and fragrant. Turn the heat off and pour the mixture 
    into a medium pot. 

2. Place a pot over medium heat. Add in chicken meat, and 
    stirring for 1 to 2 minutes. Then mix in fish sauce and sugar 
    Keep stirring for 1 about 1 minute. Add in pea eggplants, 
    chicken stock and the remaining coconut milk. Continue 
    to cook until chicken is completely cooked and eggplant is 

3. Mix in kaffir lime leaves and basil leaves. Bring to a boil then
    turn the heat off. Add in green and red chilies. Stir well. 
    Taste-test the soup, adjust it to your taste. Served hot.

Preparing the Green Curry Paste


  • 1 tablespoon coriander seeds, roasted 
  • 1 teaspoon cumin seeds, roasted 
  • 5 black peppercorns 
  • 8 green birds eye chillies 
  • 7 green chillies, seedless, coarsely chopped 
  • 1 teaspoon salt 
  • 1 teaspoon old galangal, finely chopped 
  • 1 tablespoon lemongrass, finely sliced 
  • 1/2 teaspoon kaffir lime peel, finely sliced 
  • 1 teaspoon coriander root, coarsely chopped 
  • 9 cloves of garlic 
  • 3 shallots, coarsely sliced 
  • 1 teaspoon shrimp paste


1. Using mortar and pestle, pound together cumin seeds, 

    coriander seeds and black peppercorns until finely ground. 
    Remove from the mortar and set aside. 

2. Using mortar and pestle, pound together green chillies, birds 
    eye chillies and salt until finely ground. Add in lemongrass, 
    galangal, kaffir lime peel and coriander root. Pound until
    well combined. Mix in garlic and shallot. Pound until finely 
    ground. Add in cumin mixture from step 1 and shrimp paste.
    Pound together until well combined. Now the paste is ready...

Thursday, 6 September 2012

ทับทิมกรอบ/ Tab Tim Grob/ Rubies in Coconut Milk Recipe (step by step photos)

Tab-tim Krob is one of the most popular Thai dessert. It is so delicious and easy to make. This dessert is made with water chestnuts, tapioca flour, coconut milk, sugar and red food coloring. Literally the word Tab-tim Krob is derived from two Thai words "Tab-tim" and "Krob". "Tab-tim" refers to a ruby and "Krob" is means crunchy. 


For Red Rubies
  • 800 grams peeled water chestnuts, cut into 5mm cubes 
  • 1 1/2 teaspoons red food colouring 
  • 1 1/2 cups water 
  • 500 grams tapioca flour 

For Syrup 
  • 2 cups white sugar 
  • 1 cup water 
  • 1 pandan leaf 

For Coconut Milk
  • 2 1/2 cups coconut milk 
  • 2 teaspoons salt 

  • Jackfruit, shredded (optional)


1. Preparing the syrup. In a small pot, mix together white 
    sugar, water and pandan leaf. Place over medium-low heat 
    and stir constantly until boil and sugar dissolves. Remove
    from the heat and let cool to room temperature.

2. Preparing the coconut soup. In a small pot, mix together 
    coconut milk, and salt. Place over medium-low 
    heat and stir constantly until boil and salt dissolves. Remove 
    from the heat. Set aside.

3. Preparing the rubies. In a mixing bowl, mix together 1 1/2 

    cup water and 1 1/2 teaspoons red food colouring. Add in 
    water chestnut cubes. Combine well and set aside for 10 
    minutes. Drain the water. Add in 500 grams tapioca flour and
    turn to coat. Set aside.

4. In a large pot, bring water to the boil. Place the cubes in the 
    water. Use a turner to move the cubes so that they don’t stick
    to the bottom. Cook on a medium-high heat until the cubes 
    rise and floating on the top. Remove the cubes from the 
    boiling water and place in the clean water. Set aside.

5. For serving. Put some Tub Tim Grob in a serving bowl. Mix in 
    syrup and coconut soup. Taste-test the soup and adjust it to 
    your taste. Serve with jackfruit and crushed ice on top.