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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Spicy stuffed cucumber kimchi กิมจิแตงกวา

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What I love about Korean food is that it always comes with so many different side dishes. One of my favourites is “Spicy stuffed cucumber kimchi”. After searching for a recipe I found a website that has so many Korean recipes. The website is “Maangchi”, and I thank them so much for sharing their recipes. My version is just a little bit different from the original one as I have adapted it to suit my tastes.

Ingredients

• 3 Lebanese cucumbers

• 2 tbsp salt

• 1/2 cup grated carrot

• 1/2 cup onion slice

• 1/2 cup chopped garlic chive

• 1 clove garlic, finely chopped

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Grilled blue mackerel with teriyaki sauce ปลาซาบะย่างซีอิ้ว

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Growing up in a small town in rural Thailand which has a river running though the town, I ate a lot of fish when I was young. The Thai way of cooking fish normally uses the whole fish grilled or steamed. My understanding is that using the whole fish means you will get the sweetness from the bone, making the dish tastier.
We call the recipe using blue mackerel “Saba fish”, which is originally a Japanese cuisine but is seen in many restaurants in Thailand. To create this recipe, I brought the whole fish without asking the shop to clean and filet it for me, as I initially thought I will use the whole fish then changed my mind to fillet it western style. And just to let you know, it was my first time filleting fish.

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Ingredients (serves 2)

• 4 Blue mackerel fillet or 2 whole fish if preferred
• 5 tbsp. soy sauce
• 2 tbsp. Mirin
• 3 tbsp. brawn sugar
• 5-7 slices ginger
• 1 tbsp roasted white sesame seed
• 1/4 cup water
• Oil to spray
• Ginger pickle to serve (optional)
• Chopped spring onion to garnish (optional)

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