Saturday, 18 May 2013

Crispy Prawn with Green Mango Salad/ Yum Goong Foo (step by step photos)

  • 2 colossal shrimp or 5 to 8 medium size prawn 
  • 1/2 cup breadcrumbs 
  • 2 tablespoons shallot, thinly sliced 
  • 1 cup green mango, peeled and shredded 
  • 2 tablespoons fish sauce 
  • 2 tablespoon white sugar 
  • 1/2 teaspoon bird’s eye chilli 
  • 1 tablespoon roasted cashew nuts 
  • 1 red chilli, shredded 
  • 1 green chilli, shredded 
  •  Oil for frying 
  •  Coriander leaf and green lettuce for garnish 


1. For dressing. Mix together sugar, fish sauce. Stir until sugar is 
    dissolve. Add in bird’s eye chili, green mango and shallot. Stir
    just combine. Taste-test the dressing. It should be tangy- a balance 
    of salty, sweet, spicy and sour. Adjust it to your taste by adding
    more fish sauce if not salty enough, add in lime juice if not sour 
    enough, more sugar or more chilies if not spicy enough for your 
    taste. Set aside. 

2. Preparing shrimp. Peel and devein shrimp. Coarsely chop the shrimp. 
    Add in breadcrumbs then continue chop until finely chopped. 


3. Heat oil in a wok over medium-high heat. Carefully place in chopped
    shrimp in the hot oil. Deep fry until golden brown on all side, about
    1 1/2 minutes. Remove from the oil and drain on paper towels. 
    Set aside. 

4. For serving. Arrange crispy shrimp on serving plate and topped
   with shredded red and green chilies  Pour the dressing over the 
   crispy shrimp and garnish with coriander leaf.

Monday, 11 February 2013

Pandan Orange Swirl Chiffon Cake Recipe (step by step photos)

Ingredients (for 9 inches chiffon cake pan) 

Orange Mixture 
  • 4 large egg yolks 
  • 15 grams castor sugar 
  • 50 millilitres vegetable oil 
  • 1/4 teaspoon salt 
  • 50 millilitres freshly squeezed orange juice 
  • 75 grams plain flour, sifted 

Pandan Mixture
  • 4 large egg yolks 
  • 10 grams castor sugar 
  • 50 milliliters vegetable oil 
  • 1/4 teaspoon salt 
  • 50 milliliters pandan juice 
  • 75 grams plain flour, sifted 

  • 150 grams castor sugar
  • 16 grams corn flour
  • 8 large egg whites


1. Preheat oven to 160 degrees C.

2. For Orange Mixture. In a large mixing bowl, mix together egg yolks, 
    salt and 15 grams sugar with a balloon whisk. Add in vegetable oil and
    orange juice. Stir well. Gradually mix in 75 grams plain flour. Combine 
    well. Set aside. 

3. For Pandan Mixture. In a large mixing bowl, mix together 
egg yolks,

    salt and 10 grams sugar with a balloon whisk. Add in vegetable oil 
    and pandan juice. Stir well. Gradually mix in 75 grams plain flour. 
    Combine well. Set aside. 

4. In a large mixing bowl, beat egg whites until foamy. Gradually 
add in 
    150 grams sugar, one tablespoon at a time and beat until soft peak 
    form. Gradually add in corn flour and continue beat until stiff and shiny
    peaks form. 

5. Gently fold in the egg whites mixture into the orange mixture and 

    pandan mixture accordingly until well combined. (Note: make sure the 
     egg whites are well combined with the egg yolks mixture without breaking the egg 
     whites. Little egg whites left will cause a big hole in the cake but over mixing make 
     it hardly rise during baking) 

6. To Assemble Swirl Effect. Add in 1/3 cup of pandan batter into 9

    inches chiffon cake pan then pour in 1/3 cup of orange batter over
    the pandan batter, layer by layer until finish. Bake in preheated oven
    for 50 to 55 minutes or until inserted tooth pick come out clean. 

7. Remove cake from the oven and invert the pan immediately until the

    cake has cooled. 

Sunday, 20 January 2013

Thai Style Chicken Biryani Recipe/ Khow Mok Kai/ ข้าวหมกไก่ (step by step photos)

Ingredients A (Dry Ingredients) 
  • 2 teaspoons curry powder 
  • 1 teaspoon ground turmeric 
  • 1 teaspoon ground coriander 
  • 1/2 teaspoon ground cumin 
  • 1 teaspoon salt 
  • 1 tablespoon white sugar 
  • 1 teaspoon ground cinnamon 
  • 2 bay leaves 

  • 1/4 cup evaporated creamer 
  • 8 skin-on chicken thighs, rinsed 

Ingredients B
  • 3 cups rice (rice measuring cup) 
  • 2 1/2 cups water
  • 4 large shallots, thinly sliced 
  • 2 tablespoon salted butter 
  • 1/4 cup vegetable oil 

Ingredients C (Sauces) 

  • 2 stalks green onions, coarsely chopped 
  • 3 stalks coriander, coarsely chopped 
  • 1/4 cup old ginger, coarsely chopped 
  • 1 green chili, coarsely chopped 
  • 1/3 cup white sugar 
  • 1 teaspoon salt 
  • 1/4 cup vinegar 
  • 1 tablespoon water


1. In a small bowl, mix together ingredients A and divide into 
    two equal portions. Set aside. 

2. Use a fork to perforate chicken in a few places. In a mixing 

    bowl, add in chicken then mix in one portion of the ingredients 
    A (dry ingredients). Add in evaporated creamer. Combine well. 
    Pour chicken and dressing in the large resealable bag and turn
    chicken to coat thoroughly. Seal and marinate in the fridge for 
    at least 1 hour or overnight. 

3. Cut shallot into two equal portions. Take one part of the 

    onion and deep fried in the hot oil until golden brown and 
    crunchy. Drain on a plate over paper towel to take out the 
    excess oil. Set aside. 

4. In a wok over medium heat. Add in butter and 1 tablespoon 

    oil (from deep fried onion). Fry until butter are melted. Add in 
    the remaining onion and stir-fry until slightly softened, about 4 
    minutes. Add in chicken. Fry each piece until brown on one 
    side, then turn over to cook the other side. Remove from the
    wok. Set aside. 


5. With the same wok, mix in the remaining ingredients A 

    (dry ingredients). Stir fry until fragrant. Add in rice and stir until 
    just combined. Turn the heat off. 

6. Move the rice into rice cooker. Pour in water. Add in chicken 

    and cook as usual. 

For Sauces 

1. In a saucepan over medium heat. Mix in water, sugar and salt.

    Stirring constantly until sugar and salt dissolved. Remove from
    heat and add in vinegar. Stir until just combined. Taste-test 
    the sauce and adjust it to your taste. Set aside. 

2. In food processor, add in green onion, old ginger, coriander 

    and chili. Process until smooth. Transfer all into wet
    ingredients and mix well. 

To Serve
Turn the rice and chicken onto serving plate, top with fried onions

and serve with fresh cucumber,acar (spicy pickle vegetables) and sauce. 

Recipe adapted from: