Posts

Panag Curry Paste

/0 Comments/in , /by

Ingredients.

12 dried red chili peppers, seeded, soaked and coarsely chopped

1/4 cup chopped shallots

1/4 cup chopped garlic

2 tbsps chopped fresh lemongrass

1 tbsp chopped fresh galangal

3  fresh kaffir lime leaves, deveined and finely chopped

1 tsp ground mace

1 tsp cardamon seeds

1 tsp peppercorn, whole or freshly ground

1 tbsp chopped coriander root

2 tsps caraway seeds

2 tsps shrimp paste

1 tsp salt

Preparation

Soak all dried ingredients for 1 hour or until soft.

Place all ingredients in a blender or food processor and blend them until smooth.  If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.

Related Blogs

Soup: Chicken and Coconut Soup with Galangal

/0 Comments/in /by

Ingredients

6 slices fresh or dried galangal

5 whole stalks fresh lemongrass, cut into 2-inch lengths

8 peppercorns

5 cups coconut milk

2 lbs chicken, cut into 1 inch pieces

Seasonings

Juice of 1 lime

3 tbsps fish sauce

1/2 tsp sugar

3 fresh red chili peppers, either slivered or pounded

Garnishes

2 tbsp chopped fresh coriander leaves

4 fresh kaffir lime leaves, torn into shreds (optional)

Preparation

Put the galangal, lemon grass, peppercorns, coconut milk, and 1 cup of water into a soup pot.  bring to a boil over medium heat and add the chicken.  Simmer over low heat for 15 minutes or until the chicken is tender.

Remove the whole spices (lemongrass, galangal, and peppercorns).  Add the seasonings  (If you really like it very hot, add more chilies).

Transfer the soup to soup bowls and sprinkle with coriander and kaffir lime leaves before serving.

 

Related Blogs

 

Related Blogs

Related Blogs

Nam Ya Curry Paste

/0 Comments/in , /by

This paste is mainly for fish curries, but it can be used with any white meat such as chicken.

Ingredients

6 dried red chili peppers, seeded, soaked, and coarsely chopped

1/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsps chopped fresh galangal

1/4 cup chopped fresh lemon grass

3 fresh kaffir lime leaves, deveined and chopped

2 tsps shrimp paste (kapi)

1 cup chopped fresh grachai

1 tsp salt

Preparation

Soak the dried ingredients until soft.

Place all ingredients except the last two in a blender or food processor an blend them for a few seconds.  Add the salt and blend it until it is smooth.

If you used dried ingredients, add some soaking water to make a past.

Related Blogs

Soup: Lemongrass Shrimp Soup

/0 Comments/in , , /by

Ingredients for 4 servings

4 cups water

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

4 kaffir lime leaves, deveined and shredded

1 inch galangal root, thinly sliced

2 fish sauce

1 tsp sugar

1 1/2 cup chili paste, crushed and cut in half, and reserved

2 oz button mushrooms, quartered

16 large shrimps, shelled, quartered

16 large shrimps, shelled and deveined

3 tbsp lime juice

Fresh coriander leaves

Preparation

Heat 4 cup water in a coup pot to boil.

Reserve the lemongrass, galangal, and the lime leaves together.

When the water has boiled, add the reserved lemongrass, galangal, and lime leaves and reserved fresh chilies.  Boil for 1 minute.  Add fish sauce, sugar and chili paste.  Boil for 2 minute.

Add mushrooms and boil for another 2 minutes.  Add shrimps and lime juice, and lower het to medium-high. Cook for 2 minutes or until the shrimps turn pink and springy.  Transfer to a soup bowl, decorate with fresh coriander leaves and serve immediately.

Related Blogs

Soup: Mixed Seafood Soup

/1 Comment/in , , /by

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.

Related Blogs

Appetizer: Royal Catfish Enrobed with Coconut milk and Lemongrass

/0 Comments/in , , /by

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 .

Related Blogs

Appetizer: Hen Ratatouille

/0 Comments/in , /by

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.

Related Blogs

Appetizer: Grilled Beef with Lemongrass Paste

/2 Comments/in , /by

Materials

16 wooden or metal skewers

Ingredients for 16 skewers

PASTE

1 stalk lemongrass, thinly slice

2 large shallots, coarsely shopped

5 garlic cloves, coarsely chopped

2fresh Kaffir lime leaves, deveined and shredded

1/8 teaspoon turmeric

1/4 cup water

Others

3 tablespoons vegetable oil

11/2 tablespoons sugar

1 teaspoon salt

11/4 pounds boneless sirloin steak, cut into pieces 11/2-inch long by 11/4-inch wide and 1/4-inch thick.

1/3 cup peanuts, roasted and finely ground

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.  Combine the paste in a bowl with the oil, sugar, and salt.

Add sirloin and stir to coat thoroughly  with the paste.  Allow to marinate for at lest an hour at room temperature or as long as overnight in the refrigerator.

Note

This grilled beef can be served with rice, a pickled side dish.  You can substitute the beef with pork.  This grilled beef is wonderful not just for appetizer, but also the entree, served with rice.

What do you think?

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

Related Blogs

Appetizer: Mussels in a Clay Pot

/0 Comments/in , , /by

Ingredients for 4 servings

21/2 pounds mussels, scrubbed

1 cup fish stock

4 stalks lemongrass, cut into 21/2-inch pieces and smashed

8 medium shallots, thinly sliced

1/2 cup fresh Thai basil leaves

9 fresh Kaffir lime leaves, deveined

6 garlic cloves, chopped

3 small fresh red chili peppers, chopped

3 fresh green chili pepper, chopped

1 teaspoon salt

1/2 teaspoon sugar

3 to 4 tablespoons lemon juice

2 tablespoons chopped coriander

Preparation

Wash and drain mussels in several changes of cold water,  Discard any that have opened. 

Pour fish stock into a 21/2-quart clay pot.  In layers in the pot, arrange one-third of the mussels, one-third of the lemongrass, one-third of the shallots, on-third of the basil leaves, and one-third of the lime leaves.  Continue to make layers with remaining mussels, lemongrass, shallots, basil, and lime leaves. 

Cover pot and bring to a boil over low heat for 2 to 3 minutes.  Increase heat to high for 5 to 6 minutes or until mussels have fully opened.  Discard any that do not open.

With a mortar and pestle, pound the garlic, chilies, salt, and sugar until mashed into a paste.  Stir in lemon juice and sprinkle with the coriander.  Serve the paste as a condiment with the mussels.  Make 4 servings.

What do you think about this recipe? 

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