Category: THAI FOOD

My Christmas cooking experience

Published on by Charinya1 Comment

Over the Christmas long holiday I visited my parents in-law. They live in a country town in the middle of New South Wales. My mother in-law kindly let me use her kitchen, and I happily cooked for them. Cooking outside my kitchen is always a bit challenging for me, particularly cooking at my in-laws home which has limited Asian ingredients. Here are some foods I created for them during this holiday time.

Having brought along some Asian ingredients, the first dish I cooked for them was stir fried chicken with chilli jam. Using an easy method I just fried some onion with oil then added chilli jam and stir fried until fragrant. I then added the chicken and seasoning with fish sauce and oyster sauce. At the end I added spring onion and turned the heat off. I garnished with spring onion and sliced chilli before serving along with jasmine rice.

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Kow clook kapi ข้าวคลุกกะปิ

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The dish I want to share with you this time is called “Kow clook kapi”, which is fried rice with shrimp paste and other elements such as cucumber, sliced fried egg, caramelised pork and Chinese sausages. In addition, there is sliced green mango, chopped green bean, onion, chopped chilli, fried dried shrimp and a wedge of lime. It has to be among my favourite dishes,
although I do have many of them!

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Pandan leaf drink น้ำใบเตย

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Pandan is tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many Thai desserts and some drinks. Living in Australia I can find Pandan leaves in Asian grocery shops. It always comes in a very big bunch and I only use a few leaves. I bought the leaves to cook the Thai dessert “sweet sticky rice with mangoes”, with the recipe to be placed on my blog soon. After making the dessert I still had some Pandan leaves left. One famous way to use them is by making a drink. This is how I made it if you want to try.

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Seasoned prawns

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I love having my blog. It is just like my online recipe collection. It is quicker to look for the recipe online than find the page in a cooking book. So all the recipes here are the ones I use a lot. Not only do I want to keep them, but they are the ones I want to share.

Seasoned prawns is a very simple and quick dish that delivers a succulent taste. I have made this dish many times trying different types of prawns, and It always comes out well. This time I also made a short VDO showing one way to make the dish.

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Sweet ‘n’ spicy Sriracha wings

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I haven’t posted anything on my blog for a while. My excuse is that I was so busy at work, however I never stop cooking I just don’t have time to write my blog, that’s all. I also post a lot of photos on Instagram. The good thing about Instagram is that by writing a short description and quickly posting the photo I know straight away who likes my food. You can find me @charinyas_kitchen.

The recipe I would like to share this time is “Sweet ‘n’ spicy Sriracha wings”, with the recipe from taste.com.au magazine and using Marian Gasby’s recipe.
Sriracha sauce is a spicy chilli sauce from Thailand that is now in use around the world. Thai people use it as a dipping sauce. I remember eating it with chips. You will see Sriracha sauce in many Vietnamese restaurants as a condiments for rare beef noodle soup (Pho). Do you know Sriracha is a district in Chonburi (about 1 hr. drive from Bangkok)? This is where the factory is located. Let’s have a look at the recipe.

Ingredients

• 1.5 kg chicken wings cut in half at the joint.
• 2 garlic cloves, finely grated
• 1 tbsp finely grated fresh ginger
• 60 ml (1/4 cup) light soy sauce
• 1 tbs vegetables oil

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Fried king mackerel with green mango (Apple) salad.

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Fried king mackerel with green mango (Apple) salad.

Ingredients
• 1 king mackerel cutlet
• 1/2 green mango shredded (I substitute with Granny Smith apple)
• Chopped chilli
• Sliced shallot
• Juice of 1/2 lime, to taste
• 2-3 tbsp fish sauce
• 1-2 tbsp palm sugar, to taste
• 2 tbsp Roasted peanut

Method
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