Soup: Mixed Seafood Soup

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Ingredients for 4 servings

5 oz trimmed kingfish

8 small crab claws, washed

8 large shrimps, shelled and deveined

8 large mussels, washed

8 oz squid, cleaned and chopped into 1/2-inch pieces

4 oz button mushroom, quartered them.

1 stalk lemongrass, smashed and 1-inch slices

1/2 inch galangal root, thinly slice

5 kaffir lime leaves, deveined, and shredded

5 cups water

5 tbsp fish sauce

3 tbsp chilies paste

5 tbsp lime juice

2 fresh hot chilies

Fresh coriander leaves

Preparation

Cut kingfish into 1/2-inch boneless cubes and reserve on its own.  Reserve the crab, shrimps, mussels, and squid in a bowl.

Reserve the lemongrass, galangal, lime leaves in a bowl.

Boil 5 cups water in a soup pot on medium high heat.  Add reserved lemongrass, galangal, lime leaves and cook for 2 minutes.  Add fish sauce and chili paste and cook for another minute.

Add kingfish and cook for 2 minutes.  Add rest of seafood and mushrooms and cook for 2 minutes or until the shrimps turn pink and springy.  Add 5 tbsp lime juice.  Quickly crush the chilies with the flat of chef’s knife and add to the soup.  Turn off the heat.  transfer to a soup bowl, top with coriander leaves and serve immediately.

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Soup: Lemon Chicken Soup

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Ingredients for 4 servings

8 oz skinless, boneless chicken breast, sliced 1/4-inch strips

1 stalk lemon grass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

5 kaffir lime leaves, deveined and shredded

8 oz fresh tomatoes

2 oz button mushrooms

4 cups water

4 tbsp fish sauce

1 1/2 chili paste

4 tbsp lime juice

2 fresh not chilies

fresh coriander leaves

Preparation

Reserve the lemongrass, galangal, and lime leaves in a bowl.

Wash and cut tomatoes into 1-inch pieces and reserve. Cut mushrooms into haves and reserve.

Boil 4 cups water in a soup pot.  Add reserved lemongrass, galangal, lime leaves, and cook for 1 minute. Add fish sauce and cook for another minute. Add chili paste and reduce heat to medium.  Add tomatoes and cook for 2 to 3 minutes or until the broth bubbles again.  Add mushrooms and cook for one minute.

turn heat to high heat and ad the chicken strips.  Stir to separate the strips and cook for 5 minutes or until the chicken is done.

Add 4 tbsp lime juice and stir.

Crush the fresh chilies and cut in half.  Add the chilies to the soup and turn off heat.  transfer to a soup bowl, top with fresh coriander leaves,and serve immediately.

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Soup: Coconut Tofu

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Ingredients for 3 to 4 servings

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

4 kaffir lime leaves, deveined and shredded

4 fresh hot chilies, cut in half

2cups unsweetened coconut milk

1 cup water 2 tsp sugar

2 tsp salt

6 oz fresh, pressed tofu, cut into 1/4-inch strips

4 oz button mushrooms, quartered

4 tbsp fresh lime juice

Fresh coriander leaves.

Preparation

Mix and reserve lemongrass, galangal, lime leaves, and chilies in a bowl.

Heat coconut milk and water i a saucepan for 2-3 minutes, but do not let it boil.  Reduce heat to medium and add reserved lemon grass, galangal, lime leave, chilies, sugar, and salt and stir for 1 minute.  Add tofu, mushrooms and lime juice and cook for 2 to 3 minute until tender.

Transfer into soup bowls and serve immediately, garnished with red pepper and fresh coriander leaves.

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Appetizer: Royal Catfish Enrobed with Coconut milk and Lemongrass

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Ingredient for 4 servings

Paste

3 dried New Mexico chilies, soaked, seeded and deveined

1 tablespoon sliced lemongrass

3 garlic cloves, coarsely chopped

2 medium shallots, coarsely chopped

5 kaffir lime leaves, deveined and shredded

2 teaspoons peeled, coarsely chopped galangal

1/4 teaspoons shrimp paste

1/2 cup water

Other ingredients

6 tablespoons vegetable oil

4 catfish fillets

1 1/2 cups unsweetened coconut milk

1 tablespoon fish sauce

2 teaspoons sugar

4 kaffir lime leaves deveined and julienned

Preparation

To make the paste, put all the past ingredients in a blender and blend for 2 to 3 minutes or until smooth. Then set aside.

Heat 1/4  cup of the oil in a large skillet over medium-high heat.  Fry the fish until firm and golden brown, turning once every 6 minutes per side.   Set aside, covered to keep it warm.

In a second skillet, heat the remaining 2 tablespoons oil.  Add 1/2 cup of the coconut milk and cook over medium high heat until the oil separates from the coconut milk.  Add the paste and cook for abut 2 minutes or until the aroma is release.  Add the remaining 1 cup coconut milk, fish sauce and sugar and cook for 5 minutes while stirring.

Remove from the heat and add the fish, spoon the sauce over the fillets to cover fully and allow to sit for 1 to 2 minutes.  Carefully transfer the fish and sauce to a platter.  Sprinkle the kaffir lime leaves over the top of the fish.  Serve over the rice for 4 people .

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Appetizer: Hen Ratatouille

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Paste

2 stalks lemongrass, thinly sliced

8 kaffir lime leaves, deveined, shredded

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1/2 teaspoon turmeric

1 1/2 cups water

Other ingredients

1/2 pound green papaya, peeled and seeded

1 1/2 pound buttercup squash or winter squash, peeled, seeded, and cut into 2-inch chunks

1/2 pound eggplant, peeled and cut into 2-inch chunks

1/2 pound string bean, cut into 1 1/2-inch lengths

1 large Cornish hen, cut into bite-sized pieces with a cleaver

1-2 tablespoons fish sauce ,

1 teaspoon salt

1/2 teaspoon sugar

2 cups water

1/4 pound Chinese spinach leaves, torn into bite-sized pieces (or regular spinach)

Thinly slice chilies

Preparation

To make the paste, combine all the ingredients in a blender and blend them for 2 to 3 minutes or until smooth.

Combine the papaya, squash, eggplant and string beans in a large stockpot over medium-high heat.  Add the Cornish hen, spice paste and stir constantly for about 5 minutes or until the vegetables and bird are well coated.

Add the roasted rice powder (optional), fish sauce, salt, sugar and water, stirring well.  Cook for another 10 to 12 minutes or until the vegetables are soft and the chicken is tender while stirring occasionally.  Stir in the Chinese spinach and serve with lots of chilies for 4 servings.

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Appetizer: Stuffed Cabbage with Lemongrass and Chilies

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4 Servings

2 pounds green cabbage, tough out leaves removed, cored

Paste

1 1/2 dried New Mexico chilies, soaked, seeded and deveined

1/2 stalk lemongrass, thinly sliced

2 kaffir lime leaves

2 garlic cloves, coarsely chopped

1 medium shallot, coarsely chopped

1 tablespoon coarsely chopped fresh cilantro

1 teaspoon peeled, coarsely chopped galangal

1 teaspoon shrimp paste

1/2 cup water

Other ingredients

1pound ground pork

a large egg, lightly beaten

3 tablespoons unsweetened coconut milk

1 1/2 tablespoons sugar

1 teaspoon salt

1 small chili, seeded, and finely chopped

1/2 cup chicken broth

1/4 cup vegetable oil

Preparation

To make the paste, blend all the ingredients for 2 to 3 minutes or until smooth and set aside.

Bring a large pot of water to a boil.  Place the cabbage in the boiling water, bring the water back to a boil and blanch the cabbage for about 15 minutes or until the leaves are tender.  Remove the cabbage and set aside to cool down.

Put the ground pork in a medium bowl and add 1/2 cup of the spice paste, leaving the rest in the blender.  Mix thoroughly, add the egg, coconut milk, sugar, salt and chili; then mix it well.

Carefully remove about 20 of the leaves from the cooled cabbage, keeping them whole.  Cut each leaf in half lengthwise and cut away the center vein where it is too thick to fold easily.  Place a heaping tablespoon of the pork mixture in the center of each leaf, folding in the sides first and then the top and bottom to make a small packet about 3 inches by 2 inches.  You should be able to make 18 to 20 packets.

Add the chicken broth to the leftover past in the blender and swirl to blend.

To bake the packets, arrange the stuffed cabbage seam side down in a 13-by-9-inch baking pan.  Make two layers if necessary.  Pour the broth-paste mixture over the top of the cabbage.  Drizzle with 1 to 2 tablespoons oil and bake for 25 to 30 minutes.  Baste them occasionally.  They are ready to serve when you press down on the cabbage packets and they are firm.

To cook on the stove top, heat 1/4 cup oil in a large, deep skillet over medium heat.  Add the stuffed cabbage, pour the broth-paste mixture over it, turn the packet occasionally and lower the heat slightly and cook for 20 to 25 minutes or until they are nicely browned and firm to the touch.  Serve them immediately.

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Soup: Chicken and Galangal in Coconut Milk Soup (Tom Kha Gai)

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Ingredients for 4 servings

4 cups coconut milk

2 stalks lemongrass, cut in 1 1/2 inch pieces and smashed

6 thin slices of fresh or frozen galangal

1 pound chicken breast halves, deboned and skinned

4 fresh kaffir lime leaves, deveined the center

6 small fresh red or green chili peppers, lightly smashed

1/2 cup coconut cream

2 tablespoons of fish sauce

2 tablespoons lime juice

Coriander springs for garnish

Preparation

In a medium saucepan, heat coconut milk over medium heat until gently simmering.  Add lemongrass and galangal and simmer for 5 minutes without cover.

Cut chicken into 1-inch cubes.  Add to simmering coconut milk and bring to a boil over medium-high heat.  Reduce heat to medium for 3 to 4 minutes or until chicken is just firm while stirring frequently.  Put lime leaves, chili peppers, and coconut cream and cook over medium heat for 1 to 2 minutes.

Add the fish sauce and the lime juice.  Make 4 multi-course servings.

I love to hear your thoughts about this recipe.  Please leave your comments below

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Soup: Sour Beef Soup with Watercress

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Paste for 4 servings

1 stalk lemongrass, thinly sliced

6 fresh Kaffir lime leaves, deveined and shredded

2 medium shallots, coarsely chopped

1 1/2 tablespoons peeled, coarsely chopped galangal

7 garlic cloves, coarsely chopped

1/2 teaspoon turmeric

1 cup water

Other ingredients

2 tablespoons vegetable oil

1 1/2 pounds sirloin tips, sliced 1/4 inch thick and wide

1 tablespoon fermented fish (optional)

3 1/2 cups water

3 tablespoons fish sauce

3 tablespoons sugar

2 tablespoons salt

1/2 cup tamarind juice

1/2 pound Chinese watercress or regular watercress, cut 1-inch pieces

4 branches curry leaves (sluk katrope), toasted

Thinly slice bird’s eye chilies

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.

Heat the oil in the stockpot over medium-high heat.  Add the past, beef and fermented fish, if using, and sauté for 8 to 10 minutes or until the the flavors are released while stirring constantly.  Add the water, sugar, fish sauce, and salt and bring to a boil,  Reduce the heat to low and simmer for 25 to 30 minutes or until the the beef is tender.

Add the tamarind juice, watercress and toasted curry leaves and cook for 5 more minutes, stirring occasionally.  Transfer the soup to a large serving bowl and serve with rice with chilies on the side.

What do you think?

I love to hear your thoughts about this recipe.  Please leave your comments below

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Soup: Sour Spareribs Soup with Coconut Milk and Pineapple

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Paste for 4 servings

2 tablespoons thinly slice lemongrass

2 dried New Mexico chilies, soaked, seeded and deveined

10 fresh Kaffir lime leaves, deveined and shredded

3 garlic cloves, coarsely chopped

2 pieces rhizome, each about 3 inches long coarsely chopped

2 tablespoons coarsely chopped fresh cilantro stems

1 medium shallot, coarsely chopped

2/3 water

Other ingredients

2 tablespoons vegetable oil

1 cup unsweetened coconut milk

1-1 1/4 pounds spareribs, separated and cut in half across the bone, or fresh ham, cut into 1-inch cubes.

3 tablespoons fish sauce

1 tablespoons sugar

1 teaspoon shrimp paste

1 small slightly underriped pineapple, peeled, cored, slice 1/4 inch thick and julienned (about 1 pound)

2 cups chicken broth

1 tablespoon fish powder (optional)

1/2 cup tamarind juice

5 fresh Kaffir lime leaves

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until it smooth, then set aside.

Heat the oil in a large pot over medium-high heat.  Add 1/2 cup to the coconut milk and cook for 2 to 3 minutes or until the oil separates from the milk.  Add the lemongrass paste and cook for another 2 to 3 minutes or until the flavors are released, stirring often.  Add the pork, fish sauce, sugar, salt, and shrimp paste.  Cook it for another 5 to 6 minutes.

Add the pineapple to the pot along with the remaining 1/2 cup coconut milk, chicken broth, fish powder (If using), and tamarind juice, and simmer for 45 to 50 minutes or until the spareribs are tender.  Add the last 5 whole lime leaves, stir and serve with rice.

I love to hear your thoughts.  Please leave your comments below

Appetizer: Broiled Clams with Lemongrass

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Paste for 4 servings

1 dried New Mexico chili, soaked, seeded and deveined

1 tablespoon thinly sliced lemongrass

2 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

5 fresh Kaffir lime leaves, deveined and shredded

1 teaspoon peeled, coarsely chopped galangal

2 tablespoons chopped fresh cilantro stems

1/4 teaspoon turmeric

1 chili pepper

1/2 cup water

Other ingredients

1 dozen medium littleneck clams in the shell

2 tablespoons vegetable oil

1/4 cup unsweetened coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon fish sauce

1/4 cup peanuts, roasted and coarsely ground

Cilantro springs for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth. 

Scrub and shuck the clams.  Lay out half the shells on broiler pan and place one clam in each shell.

Heat the oil in a large pan over medium-high heat.  Add the paste, coconut milk, sugar, salt and fish sauce.  Cook about 8 minutes or until the sauce has thickened to the consistency of ketchup.   Spoon the sauce over the clams and sprinkle with the ground peanuts.

Preheat the grill or broiler.  Position a rack about 6 inched from the heat.  grill or broil the clams for 4 to 6 minutes or until heated thoroughly but still tender.  top with sprigs of cilantro and serve immediately.

What do you think about this recipe?

I love to hear your thoughts.  Please leave your comments below

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