Tag: recipe

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

Published on by Charinya3 Comments

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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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Larb tuna sashimi (tuna sashimi spicy salad)

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Ingredients

• ~200 g fresh tuna sashimi grade, diced
• 1/2 a lime juice, to taste
• ~2 tbsp fish sauce, to taste
• chilli powder as desired
• 1 tbsp roasted ground rice
• 1/2 cup of chopped coriander , spring onion and red onion mix
• 1/4 cup of garden mint leaves, with a bit extra as a garnish.

Method

1. Add juice of lime to the fish, mix well and leave for a few minutes.

2. Add fish sauce, chilli powder and roasted ground rice together and mix well.

3. Add chopped coriander, spring onion, red onion and mint leaves. Gently mix. Top with extra mint leaves before serving.

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Poached barramundi fillet with chilli dipping

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Quick and easy dinner “Poached barramundi fillet with chilli dipping”

Ingredients
• Barramundi fillet sliced 1″ thick
• 2 lemongrass sliced
• 5-6 leaves kafir lime leaves
• 1/4 tsp salt
• a few drops of sesame oil
• Fried garlic and celery to serve

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Sago with rockmelon and young coconut meat pudding

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Ingredients

1/4 cup of sago (smaller size sago balls)
2 cups of water
1/4 cup of young coconut meat (canned is fine, and available at Asian grocery shops)
3/4 cup of sugar
1/4 tsp salt
2.5 cups of coconut milk (or milk )
1 cup of rockmelon

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Stir-fry eggplant with pork mince ผัดมะเขือม่วง

Published on by Charinya1 Comment

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In Thailand we use the long green eggplant to cook this dish but here in Australia the long green eggplant is only available in Asian grocery shops and the cost is quite high. I substitute it with purple eggplant which in any supermarket or fresh food market. The price is lower and the taste is just as good as the authentic one.

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Ingredients

  • 1 medium size eggplant.
  • ~150g pork minced
  • 1/2 cup Thai basil leaf
  • 2 clove of garlic
  • 4 red chilli (more or less as desired)
  • 1/2 cup of vegetable oil

Sauce mix

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp salted soybean

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