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    Crispy Duck with Pineapple Sauce Recipe

    Crispy Duck with Pineapple Sauce Ingredients 1 (1 Kilogram) duck cut into serving pieces, legs, thighs and breasts cut in half across the bone wing tips removed and reserved for broth 2 cups  water 2 teaspoons rice wine ½  star of anise 10 Zsechuan peppercorns 3 pieces of ginger 1 stalk green onion Pineapple Sauce ⅓ cup pineapple juice 1½ teaspoons lime juice 30 grams rock sugar 1 teaspoon  salt ½ teaspoon black soy sauce 1 cup duck broth 2 tablespoons cornflour ½ cup sliced pineapple Put discarded parts into a 4-quart container together with water, rice wine, star of anise, Zsechuan peppercorns, ginger and green onion. Microwave, covered, at…

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    Stir-Fried Fish Balls and Aubergines

    Stir-Fried Fish Balls and Aubergines Ingredients 25 fish balls, 1″ diameter 3 (200 grams) aubergines 2 tablespoons chopped yellow and red pepper 1 tablespoon crushed garlic ¼ cup cooking oil 3 tablespoons water 1 teaspoon palm sugar 1½ tablespoons fish sauce 4-5 bergamot leaves, torn up ¼ cup shredded Kra-chai 2 red peppers, sliced ⅓ cup basil leaves Clean and drain aubergines, cut into bite-size pieces, put the aubergines in an oblong shallow container. Cook, covered, at High (600-700 Watts) for 1½ minutes. Pour in cold water and drain. Put yellow and red pepper, garlic and cooking oil into a 7″x7″ browning skillet. Microwave, covered, at High until aromatic for…

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    Fried Pumpkin With Egg

    Fried Pumpkin With Egg Ingredients 170 grams pumpkin, cut into bite-size pieces ½ cup sliced pork 2 eggs 2 tablespoons fried garlic in cooking oil 2 teaspoons fish sauce 1 teaspoon castor sugar 1 tablespoon water ½ teaspoon ground pepper Put pumpkin in an oblong shallow container, covered, and cook at High (600-700 Watts) for 4 minutes. Add pork, eggs, fried garlic in cooking oil and water to the pumpkin container, stir to mix, covered and cook at High 1½ minutes. Remove and season with fish sauce, sugar and ground pepper, cook uncovered at High for 2 minutes. Transfer stir-fried pumpkin to the serving plate. (for 4 servings)

  • Nam Prik Noom
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    Chilli Dip Northern Style

    Chilli Dip Northern Style Ingredients 7 young Prik Noom*, seeded 2 medium size eggplants ¼  cup water 5 shallots, peeled 5 cloves garlic, peeled 2 tablespoons fish sauce 4 teaspoons lime juice 3 tablespoons stock 2 tablespoons cooking oil 3 boiled eggs Fresh vegetables such as cucumber and string beans Rinse and drain prik noom and eggplants. Cut eggplants into sections. Arrange in an oblong container. Cook covered at High (600-700 Watts) for 6 minutes. Remove eggplants, soak in cold water and drain. Spoon the meat out of the skin. Roast shallots, garlic on a plate, uncovered, at High (600-700 Watts) for 2 minutes and 2½ minutes respectively. Put eggplant…

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    Stewed Pigeon with Chinese Black Mushrooms

    Stewed Pigeon with Chinese Black Mushrooms Ingredients 2 whole pigeons* 6 chinese black mushrooms, soften in warm water 4 cups water 1 tablespoon rice wine 1 teaspoon salt 2 stalks green onion 2 slices ginger Clean pigeons and place in ceramic pot or the microwave pressure cooker. Add water, rice wine, salt, stalks of green onion and ginger to the pot. Microwave, covered, at High (600-700 Watts) for 8 minutes. Reduce power to Medium Low (240 Watts) and cook for 40 minutes. Remove from the oven, uncovered, and add chinese black mushrooms to the pigeon soup. Cook, covered, at High for 10 minutes. The cooking time for the pressure cooker…

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    Baked Bean Curd in Clay Pot

    Baked Bean Curd in Clay Pot Ingredients 1 piece 3″ square size bean curd, * cut into 4, sections 1 piece bacon, cut into big pieces 5 prawns, coarsely chopped 1 tablespoon minced pork 1 stalk green onion, cut into 2″ sections ¼ cup sectioned celery Seasoning Sauce 2 tablespoons chicken stock ½ teaspoon cornflour ½ teaspoon castor sugar 2 teaspoons light soy sauce 1 tablespoon oyster sauce ¼ teaspoon black soy sauce ½ teaspoon crushed garlic ¼ teaspoon ground pepper Mix well the seasoning sauce in a 2-cup measure. Marinate prawns and pork in the sauce for 10 minutes. Put bacon into the bottom of clay pot. Top with…

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    Fermented Soy Beans in Coconut Cream

    Fermented Soy Beans in Coconut Cream Ingredients 3 tablespoons mashed fermented soy beans ⅓ cup minced shrimp and pork ½ cup coconut cream 2 tablespoons tamarind paste 1 tablespoon castor sugar 3 tablespoons sliced onion 3 Prik yuak*, sectioned Put ¼ cup coconut cream into a 2-cup glass measure. Cook, uncovered, at High (600-700 Watts) for 2 minutes. Stir in all ingredients, microwave, covered, for 2 more minutes at High. Reduce power to Medium low (240 Watts) and cook, covered, for 10 minutes. Serve with deep fried fish and fresh vegetables. (for 5 serving) Note : Capsicum annum, a larger size chilli, light green.

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    Braised Oysters with Fermented Black Beans

    Braised Oysters with Fermented Black Beans Ingredients 8 large oysters 2 pieces of bacon 2 teaspoons fermented black beans 1 tablespoon oyster sauce 5-6 pieces ginger, pound 2 coriander roots 10 Zsechuan, peppercorns 1 cup basil leaves ¼ cup sliced red chillies Line bacon on microwave rack and cover loosely with kitchen paper. Microwave at High (600-700 Watts) for 2 minutes, cut into 1 inch piece. Rinse and drain oysters. Marinate oysters with fermented black beans and the fat from bacon for 15 minutes. Heat the 10″x 10″ browning skillet at High for 9 minutes. Braise oysici on the skillet, add garlic, coriander roots, ginger, Zsechuan peppercorns and stir in…

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    Stuffed Fried Bean Curds Recipe

    Stuffed Fried Bean Curds Ingredients 24 fried diced bean curd* 1 cup ground pork and shrimp 2 teaspoons ground ginger 2 teaspoons light soy sauce 2 tablespoons sweet cooking rice wine (Mirin or Cherry) 1 tablespoon tapioca flour or cornflour Seasoning Sauce ½ cup stock ⅔ tablespoon castor sugar 2 tablespoons light soy sauce Open the top of the diced bean curds, scrape out some meat. Blanch in boiling water, drain and set aside. Mix ground pork and shrimp, ground ginger, light soy sauce and rice wine together in a small mixing bowl. Sprinkle the inner side of the diced bean curds with topioca flour before stuffing with the pork…

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    Cassarole Duck Thai Style

    Cassarole Duck Thai Style Ingredients 10 small tomatoes (1) ½ duck (cooked in light sop sauce), cut into bite-size pieces 4 cups stock 2-3 slices Thai ginger 2 stalks lemon grass, cut into 2-inch sections 3 hot red peppers,cut stems citrus leaves, torn up 2 shallots (2) 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon light soy sauce Method Put (1) in serving dish, cover and microwave 8 minutes at High, reduce setting to Low and microwave for 20 minutes until the meat is tender. Add tomatoes and season with (2), microwave 5 minutes at High.