TOM KHA GAI

Chicken in coconut milk, with aromatic Thai flavor of galangal and other spices. Kha means galangal, somewhat similar to ginger.





Ingredients :

• 2 Cans of coconut milk
• 2 Cups of chicken stock
• 2 Stalks of lemongrass
• 6 Kaffir lime leaves
• 6 Slices of galangal
• 1/4 Cup fish sauce
• 1 Cup mushrooms, thinly sliced
• 1 Cup Chinese cabbage
• 1 Lbs chicken breast
• 4 Bird's eye chiles, thinly sliced
• Cilantro leaves

Directions :

• In a deep pan or pot, put the chicken stock and bring it to a boil.
• Add the coconut milk, galangal, lemon grass and kaffir leaves.
• Bring it to a boil, then simmer in  low medium heat.
• Season with fish sauce and taste.
• Add the chicken, mushrooms and Chinese cabbage.
• Simmer and cook until the chicken is tender.

Cooking Tips :

• Garnish with cilantro, basil and sliced chilli.
• A healthy squeeze of lime juice in each bowl or lime wedges on the side.
• Add fish sauce slowly until you find the desired saltiness and taste.

TOM YUM

Tom Yum is probably one of the most well-known Thai recipes. It’s uniquely characterized by its distinct hot and sour flavors, with fragrant herbs generously used is usually made with prawns, chicken, fish, or mixed seafood and vegetables.




Ingredients :

• 20 Pcs tiger prawn or shrimp
• 2 Cups chicken stock
• 3 Cups of water
• 4 Stalks of lemongrass
• 4 Fresh coriander roots
• 8 Tomatoes, cut into quarters
• 6 Fresh lime leaves
• 1 Pcs lime, juice only
• 1/2 packed of Sinigang mix or tamarind
• 3 red chillies, thinly sliced
• 1 Thumbsize fresh galangal, feeled and slice
• 1/4 Cup palm sugar or brown sugar
• 4 Red chilli
• Fish sauce to taste

Directions :

• Use only the lower 5" of the lemon grass stalk. Thinly slice, then crush or mince.
• Pound in a mortar or crush the coriander roots.
• Place the stock and water into a large pan over a high heat and bring to the boil.
• Add the lemongrass, coriander roots, galangal, lime leaves, lime juice, tamarind water and red chillies.
• Return to the boil, then reduce the heat and simmer for 15-20 minutes.
• Add shrimp, onion, tomatoes and okra (ladies finger) or any vegetables.
• Simmer 5-6 minutes, or until shrimp are pink and plump.
• Add fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste.
• Add prawns and cook for a further 2 minutes, or until completely cooked through.

Cooking Tips :

1. Garnish with Thai basil or coriander and a wedge of lime.
2. Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.
3. Chicken can be added of your choice.

JEMPUT JEMPUT PISANG

A variety of banana fritters. Also known as cengkodok or cucur pisang, a traditional snack from Malaysia. a deep fried mashed  banana mix with flour and rice flour for crispiness. 






Ingredients :

• 4 Overripe Bananas
• 4 Tablespoon Flour
• 4 Teaspoon rice flour
• 1 Teaspoon baking powder
• 4 Teaspoon Sugar
• Pinch of salt
• 1/4 Teaspoon Vanilla optional

Directions :

• Mashed overipe banana, set aside
• Mix all the dry ingredients and combine Banana to form a thick dough
• Heat some oil in a small pot, over medium heat.
• Using 2 tablespoon, slowly drop a small balls of batter.
• Deep fry until golden brown, flipping frequently to cook evenly.

Cooking tips :

1. Remove using a slotted spoon and drain with paper towel.
2. Serve while its hot.
3. You can add a few teaspoon of water on batter.