Panzanella

(pic: myrecipes)

Ingredients :

quarter loaf white sourdough bread
2 vine-ripened tomatoes, cut into wedges
1 punnet yellow cherry tomatoes, cut in half
1 punnet red cherry tomatoes, cut in half
half red onion, cut into 1 cm dice
1 large cucumber, seeded and cut into 1 cm dice
5-6 basil leaves, torn
40 ml red wine vinegar
80 ml extra virgin olive oil
salt and pepper

Apple, Pecan and Cinnamon Muffins

(pic : dairygoodness)

Ingredients :

2 eggs
110 gr brown sugar
125 ml light olive oil
125 ml apple juice
1 and half tsp vanilla extract
2 and half cups diced apples (Pink Lady and Fuji are terrific)
160 gr stone-ground wholemeal plain flour
150 gr plain flour
3 tsp baking powder
half tsp bicarbonate of soda
half tsp salt
1 tsp ground cinnamon
half tsp ground nutmeg
90 gr roasted pecans or walnuts, very coarsely chopped
85 gr raisins

Roasted Quince with Cinnamon and Orange

(pic: couscous-consciousness)

Ingredients :

1.5 kg quinces, peeled, cored and cut into eights, cores and peeled reserved
juice of 2 lemons
600 ml water
1 orange, zest removed in wide strips with a potato peeler, plus juice
400 gr caster sugar
1 stick cinnamon
double cream, to serve

Berry Salsa

(pic: happylooksgoodonyou)

Ingredients :

1 fresh jalapeno chili
half red onion, chopped
2 spring onions, chopped
1 tomato, finely diced
1 small yellow bell pepper, seeded and chopped
4 tbsp fresh coriander
quarter tsp salt
1 tbsp raspberry vinegar
1 tbsp fresh orange juice
1 tsp honey
1 tbsp olive oil
1 cup strawberries, hulled
1 cup blueberries or blackberries
1 cup raspberries

Steamed Fish with Chili Sauce

(pic : ghadafihalalfood)

Ingredients :

1 large or 2 medium firm fish like bass or grouper, scaled and cleaned
1 fresh banana leaf
2 tbsp rice wine
3 red chilies, seeded and finely sliced
2 garlic cloves, finely chopped
2 cm piece fresh root ginger, finely shredded
2 lemon grass stalks, crushed and finely chopped
2 spring onions, chopped
2 tbsp fish sauce
juice of 1 lime

San Francisco Chicken Wings

(pic: sfgate)

Ingredients :

5 tbsp soy sauce
1 tbsp light brown sugar
1 tbsp rice vinegar
2 tbsp dry sherry
juice of 1 orange
2 inch strip of orange rind
1 star anise
1 tsp cornflour
quarter cup of water
1 tbsp chopped fresh root ginger
1 tsp chili-garlic sauce, to taste
1.5 kg chicken wings, tips removed

Sichuan Spicy Tofu

(pic: mspmag)

Ingredients :

1 packet tofu
1 leek
115 gr minced (ground) beef
3 tbsp vegetable oil
1 tbsp black bean sauce
1 tbsp light soy sauce
1 tsp chili bean sauce
1 tbsp Chinese rice wine or dry sherry
3-4 tbsp water or vegetable stock
2 tsp cornflour paste ground Sichuan peppercorns, to taste few drops sesame oil

Cinnamon Balls

(pic: belleaukitchen)

Ingredients :

175 gr ground almonds
75 gr caster sugar
1 tbsp ground cinnamon
2 egg whites
oil, for greasing
icing (confectioners) sugar, for dredging

Sweet and Salty Mackerel Stew

(pic: kimchimari)

Ingredients :

20 fresh short-bodied mackerels
1 ten-inch length sugar cane
3 tbsp salt
4 tbsp dark soy sauce
half cup palm sugar
3 ripe tamarinds
1 tsp sliced coriander root
7 peppercorns
1 tbsp crushed garlic
4 tbsp cooking oil

Char-Grilled Baby Octopus

(pic: helengraves)

Ingredients :

500 gr baby octopus
2 tbsp oil
3 cloves garlic, chopped
1 tbsp green or pink peppercorns
2-4 small red chilies, finely chopped
1 tbsp fish sauce

Golden Prawn Puffs

(pic: wensdelight)

Ingredients :

4 medium red chilies
350 gr raw prawn meat
half cup fresh coriander leaves
2 egg whites
1 tbsp finely grated fresh ginger
2 cloves garlic. chopped
1 tsp fish sauce
one per three cup of rice flour or cornflour
half cup oil, for frying
chili sauce, for serving

Thai Fried Noodles (Phad Thai)

(pic: audreywidyanata)

Ingredients :

250 gr thick rice stick noodles
2 tbsp oil
3 cloves garlic, chopped
2 tsp chopped red chilies
150 gr pork, thinly sliced
100 gr peeled raw prawn meat, chopped
half bunch garlic chives, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
2 eggs, beaten
1 cup bean sprouts
sprigs of fresh coriander
quarter cup roasted peanuts, chopped

Fish Fillets in Coconut Milk

(pic: mztasty)

Ingredients :

2 long green chilies
2 small red chilies
400 gr firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffir lime leaves, plus extra, for garnish
2 cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
3 spring onions, white part only, finely sliced
1 tsp soft brown sugar
1 cup coconut milk
half cup coconut cream
1 tbsp fish sauce salt
2-3 tbsp lime juice

Thai Fish Cakes

(pic: thaifoodessentials)

Ingredients :

450 gr firm white fish fillets
3 tbsp cornflour or rice flour
1 tbsp fish sauce
1 egg, beaten
half cup of fresh coriander leaves
3 tsp red curry paste or commercial paste
1-2 tsp chopped red chilies, optional
100 gr green beans, very finely sliced
2 spring onions, finely chopped
Basic Dipping Sauce or commercial sauce

Bael Fruit Juice

(pic: cooking-pleasures)

Ingredients :

100 gr dried bael fruit slices
10 cups water
2 cups sugar

How To Make :

1. Wash bael fruit slices and roast until fragrant.

2. Bring water to a boil, add bael fruit slices and boil about 90 minutes over low heat.

3. Remove bael fruit, add sugar, strain, and allow to cool. Serve with ice.

(source : Sisamon Kongpan)

Golden Drops (Thong-Yot)

(pic: flickr)

Ingredients :

5 cups sugar
5 cups jasmine scented water
20 eggs
1 cup rice flour

How To Make :

1. Mix the sugar and the water, heat to dissolve, strain, return to the heat until boiling. Remove 1 cup of the syrup to be used later for soaking the thong-yot.

2. Return the remaining syrup to the heat. When it begins to thicken, remove from the heat.

3. Break the eggs. Separate yolks from whites, carefully remove all membrane from the yolks, then beat until a lot of froth has formed. Divide the beaten eggs into 3 portions.

4. Mix 1 potion of egg with one per three cup of flour in a separate bowl and beat vigorously.

5. Heat the syrup to a strong boil. With thumb, index and middle finger, grasp some batter, lift with sweeping motion across rim of the bowl, the release smartly into the boiling syrup, continuing until the pan is filled with thong-yot. When done, remove with large spoon and transfer to the syrup bowl for soaking. Continue with the second and third batch of golden drops separately by repeating steps 4 and 5.

(Source : Sisamon Kongpan)

Fried Spring Rolls

(pic: templeofthai)

Ingredients :

25 gr mung bean noodles
100 gr minced pork
1 egg
100 gr finely sliced cabbage
50 gr bean sprouts
quarter tsp of pepper
1 tbsp light soy sauce
1 tbsp chopped garlic
300 gr small egg roll sheets (keep wrapped up to prevent drying out)
3 cups cooking oil
For Spring Roll Sauce
quarter cup vinegar
quarter cup water
half cup sugar
1 tsp salt
chili, as you want
2 tsp tapioca flour mixed in 2 tbsp water

Thai Coconut Meringue

(pic : miracle-khanomthai)

Ingredients :

half cup egg white
1 and half cup fine granulated sugar
1 tbsp lime
2 and quarter cups grated coconut, pan roasted until golden
2 tbsp cocoa
oil for greasing pan

How To Make :

1. Beat egg whites fluffy, then, while continue beating, add the sugar a little at a time until all has been incorporated, then beat in lime juice.

2. Blend in the roasted coconut and then the cocoa.

3. Drop teaspoonfuls of the mixture onto greased baking pan. Bake at 350 Fahrenheit degrees until golden. Remove from oven and let cool on rack. Store in a closed container.

(Source : The Best of Thai Cuisine)

Golden Dumplings (Thong-Ek)

(pic: tankitchen-dessert)

Ingredients :

1 cup coconut milk
1 cup sugar
5-6 egg yolks
1 cup sifted wheat flour

How To Make :

1. Mix the coconut milk with sugar in a deep-frying pan (deep-bottom brass wok, specifically for cooking sweetmeat) over moderate heat. Bring to a boil, remove from heat and strain, then return to the pan and simmer until thick (about the consistency of condensed milk), remove from heat, stir to cool, add beaten egg yolks one at a time and stir to mix, until all is mixed well.

2. Return the pan to the low heat. When the mixture is heated, stir in the flour slowly a little at a time. Cook further for 5 minutes. Keep stirring until cooked through and the mixture no longer sticks to the pan. Remove and let cool a little bit.

3. While still warm, but possible to handle with hand, spoon some if the cooked mixture and press into the wooden molds. Then knock to remove the golden dumpling from the molds. Arrange and store dumplings in a tightly closed glass jar scented with jasmine and kradang-nga flowers.

(Source : The Best of Thai Cuisine)

Thai Rice Chicken

(pic: eatingthaifood)

Ingredients :

2 chicken breasts or thighs
3 cups water
1 tsp salt
2 crushed coriander roots
1 and half cups rice
3 tbsp cooking oil
10 slightly crushed garlic cloves
1 coriander plant, root removed
5 cucumber
For the fermented soybean sauce
3 tbsp fermented soybeans
1 tsp dark soy sauce
1 tbsp vinegar
1 tsp sugar
1 tbsp mature ginger, well pounded
1 chili, well pounded

How To Make :

1. Place the chicken in pot with water, salt, and coriander roots and boil until chicken is done. Skim of froth, and use low heat to get a clear broth. Remove chicken from pot, bone it, and cut into thin slices. Strain the broth.

2. Wash rice, pour off water, and allow to stand a while. Heat oil in frying pan and add garlic. Before garlic browns, add rice and toss for 3 minutes. Spoon rice into a pot, add 2 and half cups of chicken broth, and cook until rice is done.

3. Spoon rice onto plates, arrange chicken slices on top and garnish with coriander. Slice cucumber into quarter-inch rings and put on side of plates. Serve with fermented soybean sauce.

4. To prepare the sauce, first, strain the fermented soybeans and collect the liquid. Pound the solid portion thoroughly and mix with the liquid. Mix in the soy sauce, vinegar, sugar, ginger, and chili. Spoon into small bowl.

(Source : The Best of Thai Cuisine ; Sasamon Kongpan)

Braised Pork Hocks Rice

(pic: stepbysteprecipe)

Ingredients :

2-3 kg pork hocks
5-6 coriander roots
4-5 cloves garlic, crushed
10 peppercorns
2 tbsp five-spice powder
quarter cup light soy sauce
2 tbsp sweetened dark soy sauce
300 gr pickled Chinese cabbage

How To Make :

1. Clean pork hocks with water, and strained well. Remove any hair by scorching the pork hocks in an open flame and then scraping. Clean well again.

2. Place pork hocks in a pot over moderate heat and cover with water. Add coriander roots, garlic, pepper, five-spice powder, light and dark soy sauces. Cover, bring to a boil, then reduce heat, and simmer until pork hocks become tender.

3. Serve with rice, boiled pickled cabbage, and sauce by mixing 2 pounded chilies with quarter cup of vinegar and 3 tbsp dark soy sauce.

(Source : The Best of Thai Cuisine)

Grilled Beef Salad

(pic: asiarecipe)

Ingredients :

10 garlic cloves, crushed
chilies (optional)
3 tbsp fish sauce
3 tbsp lime juice
1 tbsp sugar
half kg round, rump, or sirloin steak, grilled rare, thinly sliced
2 onions, thinly sliced
5-6 cucumbers, sliced into rings
3-4 whole leaf lettuce plants
Coriander leaves and thinly sliced

How To Make :

1. Mix garlic, chilies, fish sauce, lime juice, and sugar, seasoning to obtain a spicy and toss with meat, onions, and cucumber, place on a serving platter lined up with lettuce leaves, and garnish with coriander and sliced chilies.

2. The meat, onions, and cucumber may also be arranged separately on the platter with the chili sauce in a bowl in the center. The meat, vegetables, and sauce are then mixed at table.

(Source : The Best of Thai Cuisine)

Barbecued Pork

(pic: appetiteforchina)

Ingredients :

1 kg pork shoulder, cut into 2 x 2 x 4 inch pieces

2 tbsp light soy sauce

2 tbsp sherry

1 tbsp sesame oil

4 tbsp sugar

1 tsp salt

2 leeks, cut into 1-inch length

2 tsp juice of freshly pounded ginger

2 tbsp honey

How To Make :

1. Marinate pork in the mixture of all ingredients about six hours before barbecuing.

2. While barbecuing, brush the pork with marinade. When done, cut pork into small pieces and arrange on a platter. Serve with fresh vegetables and slices of cucumber and tomato.

Coconut Milk and Fermented Soy Bean Sauce

(pic: 123rf)

Ingredients :

1 and half cups coconut milk
half cup fermented soybeans
4 shallots, sliced
3 tbsp minced shrimp
3 tbsp minced pork
3-5 spur chilies
3 tbsp palm sugar
1 tbsp tamarind juice
salt, to be added only if desired as fermented soy beans are already very salty

How To Make :

1. Boil coconut milk in a frying pan until oil comes to the surface. Strain the fermented soybeans, place the solids in a mortar with 2 shallots and pound until mixed thoroughly. Dip up and mix with coconut milk in the pan over low heat. Add shrimp, pork, chili and cook at low heat until done. Add the 2 remaining sliced shallots, palm sugar and tamarind juice to taste, bring to a boil and remove from the heat.

2. Serve with fresh vegetables, such as cabbage, cucumbers, coriander, and young mango and hog plum leaves.

(Source : The Best of Thai Cuisine ; Sisamon Kongpan)

Fried Noodles with Crab

(pic: rasamalaysia)

Ingredients :

2 tbsp garlic
half cup shallots
5 dried chilies, seeds removed, soaked in water
half tsp salt
2-3 crabs
quarter cup cooking oil
1 cup crab meat
30 gr dried thin rice noodles (Chanthaboon noodles), soaked to soften and drained
quarter cup sugar
quarter cup tamarind juice
quarter cup fish sauce
300 gr bean sprouts
100 gr Chinese Chives, cut into short length
2-3 limes


How To Make :

1. Peel the garlic and shallots and slice the dried chili. Place chili and salt in a mortar and pound, the add garlic and shallots and pound to a fine paste. Put aside. Clean the crabs and cut each one into 4-6 pieces. Set aside.

2. Heat the oil in a frying pan. When hot, fry the pounded chili paste and season to taste, the stir in the crabs to cook through. Transfer the fried crabs to a bowl and set aside. Ladle half of the remaining liquid to a bowl for later use.

3. In the same pan, fry the crab meat with the other half of the liquid. Transfer to a bowl and set aside.

4. In the same pan, fry the noodles with the reserved liquid. Season with sugar, tamarind juice and fish sauce. Then add the bean sprouts, Chinese chives, and the fried crabs. Toss to cook and coat well.

5. Place noodles on the serving plates and spoon fried crab meat over them. Serve with banana flower, Chinese chive and lime wedges.


(Source : The Best of Thai Cuisine ; Sisamon Kongpan)

Papaya Salad

(pic: swapnascuisine)

Ingredients :

4 cups shredded green papaya
6 garlic cloves
1 dried chili, soaked in water
7 peppercorns
1 tbsp tamarind juice
3 tbsp fish sauce
3 tbsp palm sugar
2 tbsp lime juice
quarter cup ground dried shrimp
quarter cup lime, cut into small cubes

How To Make :

1. Gently crush the shredded papaya in the mortar with a pestle. Remove and set aside. In the same mortar, crush garlic, dried chili, and peppercorns together, mixing thoroughly. Set aside

2. Mix tamarind juice, fish sauce and sugar in a pot and heat to a boil. Remove from heat, allow to cool, add lime juice, and mix with chili paste in the mortar.

3. Add the crushed papaya, dried shrimp and lime cubes, and mix thoroughly. Serve with lettuce and other vegetable.

(Source : The Best of Thai Cuisine ; Sisamon Kongpan)

Sweet and Sour Spareribs

(pic: yelp)

Ingredients :

300 gr spareribs, cut into 1 and half inches lengths marinates in 2-3 hours
(Marinate Ingredients : 1 tablespoon light soy, 1 teaspoon ground pepper, 1 teaspoon salt, 1 tablespoon cornflour, and 1 tablespoon Chinese Wine)
three-quarters cups of cooking oil
quarter cup of chili, sliced diagonally
half cup of pineapple, sliced into cubes
half cup of tomato, cut into quarters
half cup of fresh onion rings
quarter cup shredded pickled ginger
2 tablespoons corn flour
3 tablespoons water

Sweet and Sour Sauce
half cup tomato ketchup
quarter cup shredded fresh young ginger
1 tablespoon vinegar
1 tablespoon sugar
half tablespoon salt
half tablespoon pepper
3 cups chicken stock

How To Make :

1. Fry marinated spareribs until golden brown in half cup cooking oil, then remove and drain. If you want, you also can add and roll the spareribs to tapioca flour before frying. It makes the beef crispier.

2. Mix the ingredients for the sweet and sour sauce in a pot, bring to a boil, then simmer about 15 minutes. Strain the sauce to remove any lumps.

3. Place the fried spareribs on a platter.

4. Heat the remaining oil in a frying pan until very hot. Put chili, pineapple, tomato, onion, and ginger into the pan and stir-fry until done. Add 1 cup of the sweet and sour sauce. In a bowl, mix corn flour with water, and add this to the mixture in the pan to thicken it, then spoon over the spareribs. Serve warm.

(Source: The Best of Thai Cuisine ; Sisamon Kongpan)

Donna Hay : Coffee and Chocolate Self-Saucing Pudding

(pic: thetimes)

Ingredients :

125 ml milk
35 gr butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
150 gr plain flour, sifted
1 and half teaspoons baking powder, sifted
1 tablespoon instant coffee, sifted
30 gr almond meal (ground almond)
45 gr brown sugar
90 gr brown sugar, extra
1 and half tablespoons cocoa, sifted
250 ml water
thick (double) cream, to serve

How To Make :

1. Preheat the oven to 180 Celcius degree.

2. Place the milk, butter, egg and vanilla in a bowl and whisk to combine. Place the flour, baking powder, coffee, almonds, and sugar in a separate bowl. Gradually add the milk mixture to the flour mixture and whisk well to combine. Set aside

3. Place the extra sugar, cocoa, and water in a 1 litre-capacity (4 cup) 15 cm non stick ovenproof frying pan over medium heat. Stir until the sugar dissolves and bring to the boil. Remove from the heat and pour over the pudding mixture.

4. Bake for 25-30 minutes or until firm to touch. Serve with cream.

*Serve 4

Falafel

(pic: suzyeats)

Ingredients :

450 gr dried white beans
2 red onions, chopped
2 large garlic cloves, crushed
3 tablespoons finely chopped fresh parsley
1 teaspoon ground coriander
1 teaspoon ground cumin
1 and half teaspoons baking powder
oil, for deep-frying
salt and ground black pepper

How To Make :

1. Soak the white beans overnight in water. Remove the skins and process in a blender or food processor. Add the chopped onions, garlic, parsley, coriander, cumin, baking powder and seasoning and blend again to make a very smooth paste. Leave the mixture to stand at room temperature for at least 30 minutes.

2. Take walnut-size piece of mixture and flatten into small patties, or you can form the mixture into a ball. Set aside again for about 15 minutes.

3. Heat the oil until it's very hot and the fry the patties in batches until golden brown. Drain on kitchen paper. Ready to serve.

Donna Hay : Flat-Roasted Chicken with Almond and Mint

(pic: homesandproperty)

Ingredients :

1.2 kg chicken
olive oil, for brushing
sea salt and cracked black pepper
40 gr blanched almond, toasted and chopped
half cup chopped mint leaves
2 cloves garlic, crushed
1 teaspoon caster sugar
60 ml lemon juice
125 ml olive oil, extra
rocket leaves, to serve

How To Make :

1. Preheat the oven to 220 Celcius degrees.

2. Using the kitchen scissors, cut along the backbone of the chicken, then press firmly on the breastbone to flatten it.

3. Place the chicken in a baking dish lined with non-stick baking paper. Brush with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until cooked through and golden.

4. Place the almonds, mint, garlic, sugar, lemon juice, and extra oil in a bowl and stir to combine.

5. Serve the chicken with almond-mint sauce and rocket.

*Serve 4