Posted by Patrick.C
If you’re not tired of Thai curries, here is another one for you – green curry. I am so into the Thai curries lately after I started off with panang curry and then red curry. The green curry is hotter than panang curry and it tends to be as hot as red curry. The names of most Thai curries are derived by their colors such as red curry and yellow curry. So does the green curry.
The cooking method of green curry is similar as the previous Thai curries. No fancy skills are needed for this dish. You might need to know the right ingredients to go well with the curry. Eggplant is always a good ingredient to go with Thai curries or some Asian curries. I used it in the green curry this time together with green bean. The result was great and it was cooked as yummy as those in Thailand.
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Posted by Patrick.C
After the Panang Curry, I decided to continue my Thai curry recipes. Red Curry was next in my mind since I have the red curry paste sitting in the kitchen cabinet. Yes, here is another curry dish to be tried out. Red curry is one of the popular dishes to be ordered when dining in the Thai restaurants. You can’t miss it. I personally like the Panang curry more than the red curry. This is because I like the syrupy and spicy savor in Panang curry which makes it extraordinary.
Seriously, as I always mention, it is easy to prepare curry at home. Essentially, all you need is the curry paste and couple key ingredients to accomplish the mission. The Thai red curry paste is conveniently be found in Asian food markets. I used Mae Ploy brand red curry paste but there are several brands to be selected. Some common additives in the red curry are eggplant, bamboo shoots, fish sauce, red chili, sugar and basil but this time I used potato and carrot as substitutions for the eggplant and bamboo shoots. However you can put in tofu, green pea, green bean, yardlong bean or preferable veggies. Chicken, beef, pork and shrimp are few common meats to be used. Enjoy!
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Posted by Bel.C
This is a chicken dish that we always prepare at home when nothing special comes in mind — The Stir Fried Ginger Chicken with Mushroom. We cook it so often because the ingredients are easily accessible at home but we never thought of putting it on the blog. However this is a delicious chicken dish yet easy to prepare for home cooking in which I would like to share with everyone.
We basically love this dish as it is prepared using lots of ginger and wine seasoning. This makes the dish smell so nice and fragrant. The chicken is cooked with a thick soy sauce base again makes it even tastier. I don’t usually do measurement on this dish, so you can adjust based on your desired taste. Serve great with white rice.
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Posted by Patrick.C
I got to know more about the Thai cuisine after I came over to United States and I was fortunate enough to work as an assistant chef in a local Thai restaurant when I was in college for a summer. It was pleasant by learning to cook a lot of typical Thai food especially Thai curries! Talk about curries, I heart them. I grew up by eating a lot of curries in Malaysia – Chinese, Nyonya, Malay and Indian.
Panang curry is my big time favorite whenever I dine at the Thai restaurants. I love its flavor for being not too spicy with the aromatic coconut taste. Cooking the Panang curry isn’t as complicated as you think. In fact it’s simple! A variety of imported Panang curry pastes can be found in the Asian markets, which save you a lot of times and work. So you don’t need to make the paste from scratch.
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Posted by Bel.C
Ipoh is famous with its signature dishes of Bean Sprouts Chicken (芽菜雞) and Shredded Chicken Hor Fun (雞丝河粉). You can actually find many of these combination food stalls all over Ipoh. The locals recommended Lou Wong (老黃) or Onn Kee (安記) in the town if you have a chance to pay a visit in Ipoh.
This time I was only preparing the Shredded Chicken Hor Fun or Flat Rice Noodle, and in an easy way. Usually a whole chicken (preferably free range chicken / 土雞) is used by poaching in a hot water bath till cooked, and then cool down in an icy bath. This is the important part to maintain the smoothness and juiciness of the chicken texture. But for a smaller portion I am just using a chicken quarter and breast for cooking.
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