Stir Fried Shrimp with Salty and Spicy Sauce Recipe/ Goong Pad Prik Klea/ กุ้งผัดพริกเกลือ (step by step photos)

Goong Pad Prik Klea is a Thai style stir fried shrimp with salty and spicy sauce. It's derived from four Thai words "Goong", "Pad", "Prik" and "Klea".The word "Goong" refer to shrimp or prawn, "Pad" mean stir fry, "Prik" refer to chili and "Klea" refer to salt. This recipe is adapted from:

http://variety.teenee.com/foodforbrain/18058.html

Ingredients

• 4 fresh colossal shrimp, deveined, tail on, head on 
• 1/4 cup tapioca flour 
• 3 tablespoons red chili pepper, coarsely chopped 
• 3 tablespoons green chili pepper, coarsely chopped 
• 3 tablespoons garlic, finely chopped 
• 3 tablespoons old ginger, finely chopped 
• 3 tablespoons Thai style roasted chili paste  
• 1 1/4 teaspoons salt 
• 2 teaspoons sugar 
• 2 tablespoons drinking water 
• 1/2 cup green onion, cut into 1 inch length 
• Vegetable oil for frying

Directions 

1. Heat oil in deep-fryer or large wok to 190 degrees C.

2. In a medium bowl, dip shrimp into the flour to coat. Carefully 

    place a shrimp in the hot oil. Deep fry until golden brown on 

    all side, about 1 1/2 minutes. Use a slotted spoon to remove

    from oil. Drain on paper towels. Set aside. 

 

3. In a wok over medium-high heat, pour in 1 tablespoon oil 

    (from deep frying). Then add in garlic, ginger and chili. Stir fry

    until aromatic. Mix in Thai style roasted chili paste, salt, sugar

    and water. Stir well. Pour in green onion. Stir fry until just 

    combine. Add in shrimp and increase heat to high. Stir fry 

    quickly to coat shrimp in the mixture. Turn the heat off and 

    served hot.

Hoi Lai Phad Num Prik Phao/ Stir Fried Lala Clams with Thai Style Roasted Chili Paste Recipe/หอยลายผัดน้ำพริกเผา (step by step photos)

Hoi Lai Phad Num Prik Phao is a Thai version of stir fried lala clams. The main ingredients of this dish are lala clams, Thai style roasted chili paste (num prik phao) and the sweet basil. Hoi Lai Phad Num Prik Phao is derived from three Thai words Hoi Lai, Phad and Num Prik Phao. Hoi Lai refers to a lala clam, Phad means stir fried and Num Prik Phau is referred to Thai style roasted chili paste. So Hoi Lai Phad Num Prik Phau is actually a stir fried lala clams with Thai style roasted chili paste. This recipe is adapted from:

http://www.ezythaicooking.com/free_recipes/Stir-fried-clams-with-roasted-chile-paste_th.html

Ingredients 

• 450 grams fresh lala clams 
• 1 teaspoon sugar 
• 3 tablespoons vegetable oil 
• 1/2 cup sweet basil leaves 
• 2 tablespoons Thai style roasted chili paste 
• 4 fresh chilies, cut into long strips 
• 2 teaspoons garlic, finely chopped 
• 1/2 to 1 tablespoon fish sauce 
• 1/2 teaspoon oyster sauce

Directions

1. To prepare the lala clams: Soak the clams in salted water 

    for 30 minutes and drain. Scrub the outer shell one by one 

    under running tap water. Slightly open the clams by using 

    knife tip.Discard those with mud. Soak the clams again in 

    water for about 1 minute and drain. Repeat this step two 

    times or until the soaking water is clear. Set aside.

2. In a wok over medium high-heat. Pour in 3 tablespoons oil

    then add in garlic. Stir fry until light golden. Add in the clams 

    then continue stir until they are cooked. Stir in fish sauce, 

    sugar, oyster sauce and Thai style roasted chili paste. 

    Taste-test the sauce, adjust it to your taste. 

4. When done, sprinkle with sweet basil leaves and fresh chilies. 

    Stir until well combined then turn the heat off. Served hot. 

 

Gai Yang Khao Suan Kwang /Thai Style Grilled Chicken/ ไก่ย่างเขาสวนกวาง (step by step photos)

Gai Yang Khao Suan Kwang is the most favourite grilled chicken inThailand. The original dish comes from Khao Suan Kwang area, on the way between Udon Thani and Khon Kaen. Thai people love this grilled chicken dish so much and can be found anywhere from fancy Thai restaurants to ramshackle street stalls. This recipe is adapted from:
http://www.esanclick.com/newses.php?No=29879

Ingredients

• 1 whole chicken, rinsed 
• 3 cloves of garlic 
• 3 coriander roots 
• 1 teaspoons black pepper 
• 1 tablespoon sugar 
• 2 teaspoons salt 
• A handful of white sesame seeds 
• 1 sliced old ginger 
• 1 teaspoon dark soy sauce 
• 1 teaspoon light soy sauce 
• 1 tablespoon lime juice 
• 1/4 cup drinking water

 

Directions

1. Pound together garlic, coriander root, black pepper, sugar, salt 

    and ginger with a mortar and pestle until fine. 

2. Add in dark soy sauce, light soy sauce, lime juice and 

    drinking water. Combine well. Then pour in sesame seeds. 

    Mix well. 

3. Pour the dressing in the large resealable bag and turn 

    chicken to coat thoroughly. Seal and marinate in the 

    refrigerator for overnight. 

4. Preheat oven to 180 degrees C. 

5. Place the chicken, breast side down, on a rack in a roasting

    pan. Roast for 30 minutes in the preheated oven. Reduce heat

    to 160 degrees C and continue roasting for 15 minutes. Let 

    stand for 10 minutes before serving.

Strawberry Cotton Cheese Cake Recipe (step by step photos)

Japanese cotton cheese cake is one of my son's favourite. So today I just try to make a trick by using some strawberry puree as an additional ingredient... I was surprised, the cake come out fabulous and they really love it. This cake is so soft and the smell is so good. The recipe is adapted from:

http://www.anncoojournal.com/2009/03/japanese-cotton-cheese-cake_14.html 

Ingredients

• 130 grams strawberry puree 
• 200 milliliters fresh milk 
• 250 grams cream cheese 
• 85 grams butter 
• 40 grams plain flour 
• 35 grams corn flour 
• 7 egg yolks 
• 7 egg whites 
• 3/4 teaspoon cream of tartar 
• 100 grams castor sugar 
• 1/4 teaspoon salt

Directions

1. Preheat oven to 150 degrees C.

2. Lightly grease and line the bottom of 9 inches round cake pan

    with greaseproof baking paper or parchment paper. Wrap the 

    pan with aluminium foil. 

3. In a large bowl, mix together cream cheese, butter and milk 

    then place the bowl over simmering water (note: don’t let the

    bottom of the bowl touch the water). Stir occasionally until 

    completely dissolved and the mixture turn to smooth. Remove

    from heat and let cool down a bit. 

4. In a large mixing bowl, whisk egg yolks using a balloon whisk.

    Add in cream cheese mixture and mix well. Then fold in plain 

    flour, corn flour and salt. Mix well. Mix in strawberry puree and 

    combine well. Set aside. 

5. In another large mixing bowl, beat together egg whites and 

    cream of tartar until foamy. Gradually add in sugar and beat

    until very stiff and shiny peaks form. 

6. Fold 1/3 of the whites into the batter, and then quickly fold in 

    the remaining whites until just combined. 

7. Pour the batter into 9 inches round cake pan. Bake at 150 

    degrees C for 1 hour and 15 minutes in a water bath. 

 

8. Remove from the oven then remove from the mould 

    immediately. Set aside to cool.