My Kitchen and Me

A simple salad recipe to go along some hot and spicy Thai dishes! Ingredients: Cucumber (shredded) - 1 Carrot (shredded) - 1/2 Onion (thinly sliced) - 1 Lime juice - 1 tsp Peanuts (ground) - 10-12 Salt to taste Just add in the cucumber, carrot and onion in a bowl. Add in the lime juice and salt. Give it a good mix. Serve it on a plate and garnish with some ground peanuts. That's it! (P.S: Add in some cut bird's eye chillies to give it a spicy twist.)

A very simple yet tasty dish! My 8 year old cousin loved it. I made hers minus the chillies :) Ingredients: Chicken (minced) - 100g Tofu (minced) - 1 Shallots (diced) - 1 Garlic (diced) - 3 cloves Bird's eye chili - 2 Basil leaves - 4-5 Lime leaves (slit) - 2 Fish sauce - 1 tbsp Dark soy sauce - 1/2 tsp Salt to taste Pepper to taste Heat the wok with oil and add in the shallots, garlic, and chillies. Stir awhile before adding in the minced chicken and basil leaves. Add fish sauce, dark soy sauce, salt and pepper. When the chicken is almost cooked, and in the minced tofu and lime leaves. Continue to stir. Check for salt and spice levels. Dish it out on some warm rice.

I decided to cook Thai dishes just the other day. Made some green prawn curry, minced basil chicken and cucumber salad. I thought my green curry turned out well, but it wasn't spicy enough for me. I guess I was too cautious when adding in those chillies (that's also why the green curry is pale in color) Sigh! Anyway here's how I prepared it.. Ingredients: Prawns Kaffir lime leaves - 4 Fresh basil - 5 Coconut milk Capsicum (cut into chunks) - 1 Green curry paste: Thai green chillies - 4 (add more if you prefer your curry to be spicy) Shallots - 1/2 Garlic - 4 cloves Ginger (grated) - 3 tbsp Lemongrass - 1 stalk Ground coriander - 1/2 tsp Ground cumin - 1/2 tsp Shrimp paste - 1 tsp Fresh coriander leaves (chopped) - 1 cup Pepper - 1/2 tsp Fish sauce - tbsp Sugar - 1 tbsp Lime juice - 2 tbsp Place all the "green curry paste" ingredients together in a food processor and blend it into a paste. Set aside. Cut the lime leaves into strips. Heat the wok with some oil and a...

Tomyam is a soup dish which originated from Thailand and is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia. Tomyam is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. This is my first attempt to prepare this famous soup. Recipe adapted from Shiokfood with some changes. Boneless chicken breast (cut into small pieces) - 50 gm Prawns - 10 Galangal - 1 tbsp Fresh or frozen lemongrass - 1-2 Kaffir Lime Leaves - 2-3 Chili paste - 2 tbsp Thai bird's eye chillies - 4-5 Fish sauce - 2 tbsp Lime juice - 2 medium lime Onion (sliced) - 1/4 Sugar - 1/2 tsp Coriander leaves - 4 tbsp Prawn stock (Boil some prawn shells with water and lemon grass. This will give you prawn stock.) With the flat side of a heavy object, pound and bruise the lemongrass. Cut into 2 inch segments. Put lemongrass, galangal, fish sauce, chili paste and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes. Uncover the po...