Monday 1 December 2008

Blue Elephant Recipes - Dim Sim

Blue Elephant Recipes - Dim Sim: "Dim Sim - Khanom Jeeb
Like the Chinese dim sum, the Thai version is full of flavour and makes an interesting appetizer.





INGREDIENT PREPARATION

makes 1 servings (6-7 pieces)

For the filling
70g white chicken or pork meat, skinned and minced or processed fairly coarsely
50g peeled prawns, minced or processed fairly coarsely
40g finely cubed water chestnuts (available canned)
1 spring onion (scallion), finely chopped
6 pieces wonton pastry
2tsp cooked crabmeat
1tsp potato flour
¼ tsp. ground white pepper
1 tsp. light soya sauce
1tsp sugar
1/2 tbsp. oyster sauce
¼ salt
1tbsp vegetable oil

For the garnish
green salad leaves
fresh coriander leaves for sprinkling




Mix all the filling ingredients together in the mixing bowl mixed well .

Trim the four corners from the pastry.

Take one sheet and place it in the hollow of the thumb and forefinger, forming a declivity.

Place about 2tbsp. filling in the declivity and press together the top of the sheet to form an open pouch.

Continue in this way until you have made 6 Dim Sim.

Dip the base of each one in oil and place in the top half of a steamer.

If you are using the bamboo baskets instead, place 5 pieces in each one."

Blue Elephant Recipes - Menam Chicken Soup

Blue Elephant Recipes - Menam Chicken Soup

Menam Chicken Soup - Tom Kha Kai
The basis of this soup, a gentle combination of chicken, coconut milk and lemongrass, is given heat and intensity with green chillies and flavourings. This is a soup to be eaten à la Thaie, served with the rest of the meal so that you can punctuate your enjoyment of other dishes with an occasional spoonful.






INGREDIENT PREPARATION

makes 4 bowls

400ml/14fl oz/13¼4 cups chicken stock
400ml/14 fl oz/13¼4 cups coconut milk
40g/11¼2oz galangal, finely sliced
1 stem lemongrass, finely sliced
4 kaffir lime leaves, crushed
200g/7oz boneless chicken breast with skin removed, cut into thin slices
80g/3oz mushrooms, quartered
5 green chillies, crushed
4tbsp fish sauce
4tbsp tamarind juice
2tbsp lemon juice
sprinkling of fresh coriander leaves
1tbsp oil of Nam Prik Phao




Put the stock in a saucepan and add the coconut milk.

Bring to the boil over a medium heat and add the galangal, lemongrass and kaffir lime leaves.

Stir for 2 minutes, then add the chicken, mushrooms and crushed chillies. Simmer for 1 minute.

Add the fish sauce, tamarind and lemon juices.

Bring back to the boil and stir in the coriander before removing from the heat.

Transfer to soup bowls and float the oil of Nam Prik Phao on the surface. Serve hot.

Thursday 27 November 2008

SajiOnline

SajiOnline

Friday 12 September 2008

SINGGANG DAGING. - Jie Jie's Fotopage - Fotopages.com

SINGGANG DAGING. - Jie Jie's Fotopage - Fotopages.com: "ketumbar, asam keping, daging, tulang dan daging berlemak.
3. Biarkan kuah mendidih sehingga daging dan tulang empuk.
4. Masukkan cili yang telah direndam, ga"

Wednesday 3 September 2008