Khai Yat Sai (Spicy Thai Omelet)

In many Thai dishes, eggs from a tiny quail to chicken eggs are usually being used. Even though this dish, a simple omelet which is a common dish to most of us, this spicy Thai omelet recipe is special to me.

It’s special because when I served this Thai omelet to my family, they love it and praise my simple delicious omelet.

Ingredients :

• 4 eggs
• 2 tbsp water
• 3 finely chopped scallions
• a handful of finely chopped fresh cilantro
• vegetable or peanut oil for pan frying
• serve with soy sauce

Filling

• 3 coarsely chopped scallions
• 225 grams of raw squid, cleaned and cut into chunks if large or rings if small
• 115 grams of raw shrimp, shelled and deveined
• 115 grams of skinned white fish fillet, such as coley or cod, cut into 2.5 cm cubes
• 1 head coarsely chopped bok choy
• 1 tbsp green curry paste
• 1 tsp Thai fish sause

Omelet

1. Prepare omelets by placing the eggs, water, scallions, and half of the cilantro in a bowl.
2. Beat the mixture in the bowl. Then set aside.
3. Heat 1 tablespoon of oil in an 8-inch or 20-cm nonstick skillet.
4. Steadily pour a quarter of the egg mixture finely over the bottom of the skillet.
5. Cook poured mixture over medium-high heat for 2 minutes or until just set.
6. Use a spatula to turn the omelet over.
7. Cook the other side for 1 minute.
8. Place the cook omelet to a plate or cutting board.
9. Repeat the procedure to remaining mixture to make 3 more omelets and add to the plate or board.

Filling

1. Heat 1 tablespoon of oil in the skillet.
2. Add the scallions and all the seafood.
3. Cook over medium heat while stirring frequently for 2 to 3 minutes or until the squid is firm and the shrimp have turned pink, and the fish is just cooked through.
4. Transfer cooked fillings into a food processor and process for 30 seconds, or until just mixed.
5. Add the bok choy, the remaining cilantro, the curry paste, and fish sauce and process again to a coarse mixture.

Baking the Spicy Thai Omelet

1. Preheat the oven to 375°F/190°C
2. Arrange the omelets on a cutting board.
3. Put a quarter of the seafood mixture in the center of each omelet.
4. Roll one side of each omelet over the filling and fold in the adjacent sides to cover the filling.
5. Fold up the omelet to make a small, square pocket.
6. Transfer the pockets to a cookie sheet.
7. Bake the pockets in the preheated over for 10-15 minutes, or until lightly browned and cooked through.
8. Serve immediately with soy sauce.

Tom Kha Gai (Chicken and Coconut Milk Soup)

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as a light lunch or supper dish.

Tom kha gai (Chicken and Coconut Milk Soup) is one of the thai soup that I cooked recently and it was really delicious. I made it sure that it was spicy, and the result that I actually got was a tasty spicy soup.

Ingredients :

• 400 ml/14 fl oz canned coconut milk
• 500 ml/18 fl oz chicken stock
• 6 thin slices fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
• 2 stalks fresh lemon-grass, bruised
• 4 fresh kaffir lime leaves
• 225 g/8oz chicken breast fillets, cut into strips
• 2 red chillies, deseeded and sliced finely
• 4 spring onions, sliced finely
• 4 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp chopped fresh coriander

Cooking Procedures :

1. In a large pan, combine chicken stock, coconut milk, lemongrass, kaffir lime leaves and galangal.
2. Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
3. Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
4. Add the chilles and spring onions and simmer for 3 more minutes.
5. Stir in the fish sauce, lime juice and coriander. You should taste a slight touch of lemon followed by a more salt and creaminess taste from the coconut milk.
6. Serve immediately in warmed bowls as an appetizer or with rice.

Thai Beef Curry with Coconut Milk

I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good.

To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again next weekend and see if I can cook this Thai beef curry with the same taste and craving to have some more.

Ingredients :

• 3 tbsp vegetable oil
• 800 g/1 lb 12 oz braising steak, cubed
• 2 onions, sliced thinly
• 2 tbsp Thai red curry paste
• 1 tbsp tamarind paste or lime juice
• 2 tbsp fish sauce
• 850 ml/1 1/2 pints coconut milk
• 2 tsp sugar
• 6 cardamom pods, crushed
• 1 small pineapple, peeled and chopped

Cooking Procedures :

1. Heat the oil in a flameproof casserole.
2. Brown the beef in batches and set aside.
3. Add the onions to the oil and cook for 5 minutes, then set aside with the beef.
4. Add the curry paste and cook gently for 1 minute, stirring constantly.
5. Stir in the tamarind paste, the fish sauce, coconut milk and sugar.
6. Bring to boil, then reduce the heat and return the beef and onions to the casserole with the cardamom.
7. Simmer gently, uncovered, for 1-1 1/2 hours, or until the meat is tender.
8. Stir from time to time and if it is becoming dry, cover with a lid.
9. Add the pineapple and cook for 5 more minutes.
10. The curry should be quite dry, but add a little water if necessary.
11. Then Serve with rice and prawn crackers.

Tod Man Pla (Fish Cakes)

Tod man pla is a spicy Thai fish cake that is so yummy!!! We can serve them with rice or eat them by itself with sauce for snacks. I’ve also tried substituting the fish with other meats like chicken or pork and still taste good.

This Thai fish cake dish is a great Thai food recipe. My family really loves it.

Ingredients :

• 450 g/1 lb skinless, boneless cod fillet, cut into chunks
• 1 beaten egg
• 1 tbsp Thai red curry paste
• 1 tsp brown sugar
• 1 tsp salt
• 1 tbsp cornflour
• 1 tbsp chopped fresh coriander
• 75 g/ 2 3/4 oz finely chopped green beans
• 4 tbsp oil for frying

Cooking Procedures :

1. Put the cod into in a food processor and chop roughly.
2. Add the curry paste, egg, sugar, slat and cornflour in the food processor and blend well.
3. Add and stir in the green beans and coriander.
4. Transfer to a bown, cover with clingwrap and chill in the refrigerator for 45 minutes.
5. Roll the mixture into 15 to 20 balls, then flatten each ball into a cake like shape.
6. Heat the oil in a frying pan (non-stick if possible) over a medium heat and cook the cakes into batches for about 3 to 5 minutes on each side, or until golden brown and cooked through.
7. Serve with sslad or stir-fried green vegetables such as beans or broccoli or you can serve it with rice.

Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)

By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it.

I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the cooking process.

Ingredients :

• 800g boneless cubed skinned chicken
• 275g rinsed fresh or canned straw mushrooms
• 350ml thin coconut milk extract
• 175ml thick coconut milk cream
• 6 peeled garlic cloves
• 1 medium roughly chopped onion
• 1 1/2 white roughly chopped root ends of lemongrass stalks
• 6 dried seeded red chilies
• 1/2 tsp shrimp paste
• 2 1/2 cm piece fresh ginger root
• 2 coriander plants
• 1 tbsp toasted coriander seeds
• 3 kaffir lime leaves
• 80 ml vegetable oil
• 1/2 tsp freshly grated nutmeg · 1 1/2 tsp salt

Cooking Procedures :

1. Using a food processor or mortar, grind the garlic, lemongrass, onion, chilies, ginger, shrimp paste, and the roots and stems of coriander, reserving the leaves, into a thick paste.
2. Fry the mixture gently in the oil for about 20 minutes.
3. Grind the coriander seeds to powder, mix in the nutmeg and salt then stir into the fried paste and cook briefly.
4. Add the chicken, mushrooms and lime leaves with the thin coconut milk and simmer for about 15 minutes.
5. Add the thick coconut milk and the coriander leaves then heat for 5-6 minutes.
6. Check the seasoning and Serve over rice.

O-Mu-Rice Omelette Fried Rice

Omurice is a contemporary Asian dish consisting of an omelette made with fried rice. Its name derives from the combination of the English words omelette and rice. Omurice is said to have originated from Japan and it became a popular dish at a western-style restaurant in Tokyo's Ginza district around the turn of the 19th century. A relatively simple dish, it typically calls for rice fried with ketchup, chicken and onions wrapped in a thin sheet of fried egg. Different variations of this dish can include peas, carrots, mushrooms, green peppers, onions and kimchi.  Pork or beef can be substituted for chicken as well.

RECIPE INGREDIENTS

½ lb chicken breast (or any other choice of meat) 1 onion 1 green pepper 4 white mushrooms 4 tbsp ketchup 1 tbsp vegetable oil 4 eggs 4 cups of cooked/steamed rice Salt and pepper to season

COOKING DIRECTIONS

Dice chicken, green pepper, mushrooms, and onion. Heat vegetable oil in a frying pan and sauté diced chicken. Add diced onion, mushrooms, and green pepper in the frying pan and sauté together. Add cooked/steamed rice in the pan and mix well. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Heat another frying pan and put some vegetable oil. Whisk an egg in a bowl and pour the egg in the frying pan. Quickly spread the egg in the frying pan and make a thin, large, and round omelet. Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice. Cover the frying pan with a plate and turn them over to place the omurice in the plate. Put some ketchup on top of omurice and serve hot. Repeat steps 6-10 to make four plates of omurice.

Al Chi-Gae Fish Egg Stew W/ Vegetables

Al Chigae is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth.  The main ingredient is its fresh fish roe, usually from Codfish, which is deep and rich in flavor as well as texture. Assortment of vegetables usually include enoki mushrooms, zucchini, green onions, green/red chili peppers and it is normally served in a ceramic bowl which continues  to heat the stew during consumption.  Many enjoy this meal with a bowl of steamed rice to compliment its spiciness.  Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger.

RECIPE INGREDIENTS

1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions, cut into ½ inch pieces 5 cloves of garlic, minced 1 tsp of Korean red chili pepper powder (kochukaru) 4 cups of water 14 oz pack of medium firm tofu, cut into cubes

COOKING DIRECTIONS

In a pot, fill enough water to cover the whole block of tofu and bring it to boil. In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili pepper powder. Cook until garlic is fragrant, but not brown. Add water and bring it to a boil. Add fish roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through for approximately 3 minutes. Serve with steamed rice.