EverlastingYumi

Panang curry with giant king prawns

2018-04-03T21:38:00.000-07:00

The author is reminded that when the author was learning how to cook she always cooked things the same way while she was acquiring the skills. Later that author learned you can adjust ingredients in the way you like, adding or reducing some ingredients, depending on taste. A good example is sugar because the author doesn’t like things to be too sweet. However, some menu items need to be sweet, so you shouldn’t reduce the sugar. The recipe that the author would like to share today must be sweet, so you can’t reduce the sugar. But if somebody really doesn’t like sweet things, you can go ahead reduce the sugar a little bit.

For this dish the author uses prawns because prawns are sweet in themselves when cooked, matching with the coconut cream taste that is added to the curry. You can also change to chicken or pork depending on your likes. If you use prawns you should use giant king prawns because they are more tasty and filling.

Ingredients:

Giant king prawns 3 prawns

Coconut cream 1 cup

Panang curry paste 2 tablespoons

Red chilis (finely chopped) 2 chilis

Kaffir lime leaves (finely chopped) 2 leaves

Brown sugar 1 tablespoon

Fish sauce 2 tablespoons

Instructions:

1. Remove the shells. Keep heads and tails on the prawns. Cut lengthwise from the tail (do not cut through). Remove the veins. Rinse with clean water.

2. Heat a saucepan over medium high heat. Wait until hot. Add coconut cream and stir until fragrant. Add panang curry paste and stir until oil separates and floats to the top. Add prawns and stir until prawns turn to pink. Reduce heat to medium-low.

3. Season with fish sauce and brown sugar. Turn heat to medium high and wait until it boils. Add kaffir lime leaves and red chilis and stir until mixed well. Turn off the heat. Place panang curry on a plate and serve hot.

Roast pork ribs with tomato sauce

2018-03-22T23:27:00.002-07:00

If you think about which part of the pig the author prefers to

cook, it depends on what is most suitable for the menu item in question.

But the author’s personal favorite is baby back ribs (back ribs), a part

the author likes very much. And also lack in fat and meat, and the bones

are soft enough to chew. Roast pork ribs with tomato sauce is the one dish

that uses baby back ribs, it’s delicious. Here’s a tip: for cooking this dish

choose the back ribs because the bones aren’t hard. The author likes to

cook this dish to eat with egg noodles because the ribs are more tender

than other meats.

Ingredients:

Baby back ribs 1 kilogram

Tomato sauce 3 tablespoons

Oyster sauce 1 tablespoons

Light soy sauce 1 teaspoon

Black pepper 1 teaspoon

Fermented black soya bean (crushed) 1 tablespoons

Garlic (crushed) 1 tablespoons

Ginger (crushed) 1 teaspoon

Sugar 1 tablespoons

Cooking oil 2 tablespoons

Corn starch (mixed with water) 3 tablespoons

Instructions:

Heat a saucepan over low heat. Add the cooking oil and wait until heated. Add garlic and stir gently, wait until garlic turns golden. Add ginger, tomato sauce, oyster sauce, light soy sauce and sugar. Stir until mixed well. Add corn starch (mixed with water). Stir gently and wait until it thickens. Turn off the heat and let it cool down.

Rinse the baby back ribs with clean water. Let them dry. Marinate with mixtures from #1. Sprinkle pepper powder over the baby back ribs. Marinate for 30 minutes.

Roast the baby back ribs with the mixture for 15-20 minutes. Heat the oven to 325 Fahrenheit. Wait until cooked. Remove the baby back ribs from the oven. Transfer the baby back ribs to a carving board and let cool down for about 10 minutes. Cut between the ribs. Transfer the ribs to a plate and serve.

Fried seafood in sweet and sour sauce

2018-03-21T21:30:00.002-07:00

Cooking to make delicious dishes can be assisted by the artistry

of many previous cooks. Choosing fresh ingredients is also important

to making any dish delicious. Eating fresh foods cooked in uncomplicated

ways will help you avoid ingredients that were processed with many

methods that are bad for your health.

Cooking fresh food with fresh ingredients will make the body

absorb the right nutrients completely. Fried seafood in sweet and

sour sauce has vegetables and fruits to make this menu item healthy.

Ingredients:

Splendid squid 2 squids

Red snapper fillet 1 fillet

Banana shrimp 5 shrimps

Pineapple (bite-size pieces) 5 pieces

Onion (diced) 10 pieces

Tomato (bite-size pieces) 5 pieces

Sugar 3 tablespoons

Light soy sauce 3 tablespoons

Vinegar 2 ½ tablespoons

Tomato ketchup 3 tablespoons

Cooking oil 5 tablespoons

Frying oil

Instructions:

Remove the heads from the squid body tubes. Remove squid ink sacs. Cut tentacles and remove beaks from tentacles. Remove the cuttlebone. Rinse with clean water and dry well. Cut the body pouch open along natural lines. Score the surface of the body in a diamond pattern. Cut the body into bite-size pieces.

Rinse the red snapper fillet and dry well. Cut into bite-size pieces. Peel shells from shrimps (remove heads and tails). Cut lengthwise from the tail (do not cut through). Remove the veins. Rinse with clean water and dry well.

Put frying oil in a pan and heat with medium heat. Fry squids, red snapper and shrimps until cooked. Remove squids, red snapper and shrimps from the pan and set aside.

Heat a skillet with medium high heat until heated. Put 3 tablespoons of cooking oil in the skillet. Add onion, sweet pepper, pineapple and tomatoes. Stir until tender. Turn off the heat. Remove vegetables from skillet and set aside.

Heat a skillet over medium high heat. When heated, put 2 tablespoons of cooking oil in the skillet. Add tomato ketchup, vinegar, sugar, and light soy sauce. Stir until mixed well. Simmer for a while until you get bubbles and roiling action. Add stir-fried vegetables from #4 and the mixture from #3. Stir until mixed well. Turn off the heat. Remove to a plate and serve hot.

Stir-fried crab with curry powder and egg

2018-03-21T02:56:00.002-07:00

When the author was young eating stir-fried crab with curry powder

and egg was too difficult. So the author ate only the egg. Nowadays,

the author doesn’t just eat the egg from this menu item. The author

likes to eat crab meat because crab has a sweet and intense flavor, very

interesting. Choosing fresh crab will make this dish more delicious.

It’s complicated, so the author likes to cook only when having the time.

Ingredients:

Flower crab meat/Black crab meat 500 grams

Egg 1 egg

Evaporated milk ¼ cup

Garlic (crushed) 1 tablespoon

Oyster sauce 2 tablespoons

Light soy sauce 2 teaspoons

Seasoning sauce 1 tablespoon

Curry powder 2 teaspoons

Stock (soup) ¾ measuring cup

Spring onions (cut into 1 inch pieces) 5 plants

Onion (sliced into wedges) 1 onion

Thai celery (cut into 1 inch pieces) 2 plants

Chili jam oil 2 tablespoons

Red chili (sliced) 1 chili

Cooking oil 2 tablespoons

Tapioca flour (mixed with water)

Instructions:

Rinse the crab. Pull out the shell and claws. Crush the claws. Pull out crab gills. Cut it into 4 pieces or as appropriate.

Heat cooking oil in the pan with medium heat. Add garlic and stir until fragrant. Add crab and stir-fry until cooked.

Season with seasoning sauce, oyster sauce, light soy sauce, curry powder, onion, chili jam oil and stock (soup). Stir-fry until it boils. Add evaporated milk, tapioca flour (mixed with water), Thai celery, spring onions and red chili. Stir-fry until it boils again. Turn off the heat. Place stir-fry crab on dish and serve hot.

Old England traditional roast beef with Yorkshire pudding

2018-03-19T20:26:00.002-07:00

Roast beef is a menu item that the author likes very much, and always

likes to find a new recipe. Especially when planning a party the author

will frequently find a new roast beef recipe to cook. The author has cooked

this old England traditional roast beef and the result was satisfactory,

so would like to share this recipe with the reader.

Roasted beef ingredients:

Sirloin steak/rump steak 2 kilograms

Wheat flour 2 tablespoons

Mustard powder 1 tablespoon

Black pepper ¼ teaspoon

Butter 2 tablespoons

Red wine 4 tablespoons

Instructions:

Roast the wheat flour until light brown. Add mustard powder and black pepper. Stir until it’s mixed well. Transfer to a bowl and set aside. Spread butter all over the sirloin steak/rump steak. Sprinkle the wheat flour all over the sirloin steak/rump steak.

Heat the oven to 450 Fahrenheit. Place the sirloin steak/rump steak in a roasting pan. Transfer the pan to the oven and heat for 20 minutes until the sirloin steak/rump steak is golden brown. Turn the heat down to 325 Fahrenheit. Add red wine/water to the roasting pan. If the sirloin steak/rump steak is 2 kilograms it should be roast for 1 hour for medium-rare. Turn the heat back up to 425 Fahrenheit and roast for 30 minutes. Turn off the heat and take it out of the oven. Let sit for a while, and serve with Yorkshire pudding and gravy.

Yorkshire pudding ingredients:

Wheat flour 2 cups

Eggs 2 eggs

Milk 2 tablespoons

Salt ¼ teaspoon

Vegetable oil

Instructions:

Sift the wheat flour and salt into a large bowl (do this before the beef has roasted for 1 hour). Add beaten eggs into the centre of the heap of flour. Pour 2 tablespoons of milk and mix together until beaten. Let stand.

Heat the oven to 425 Fahrenheit. Pour vegetable oil into each section of a muffin pan, to about ¼ full. Put the muffin pan into the oven for 2-3 minutes, until very hot. Take the muffin pan from the oven. Pour 2 tablespoons of the flour mixture from #1 into each section of the muffin pan and immediately put back into the oven. Bake for 15 minutes. The Yorkshire pudding should be well risen, golden brown and crispy. Don’t open the oven door until the end or they might collapse.

Gravy Instructions:

1. Heat 3 tablespoons of the meat juices in a saucepan over low heat.

Add 2 tablespoons of wheat flour into the juices. Stir until mixed well.

Add 2 cups of meat stock and stir until mixed well. Wait until it bils, then

add 2 tablespoons of red wine and salt and pepper. Stir and simmer for 3

minutes. Wait until gravy thickens.

Beef rolls

2018-03-19T03:06:00.000-07:00

When a festival is coming soon, one thing that each house must prepare

is the menu to celebrate the special time. This beef recipe is a popular

dish. So the author would like to share it. It’s delicious.

Ingredients:

Sirloin steak 500 grams

Salt ½ teaspoon

Pepper 1 teaspoon

Mustard 2 teaspoons

Lime juice 1 tablespoon

Cooking oil 4 tablespoons

Carrots & peas 200 grams

Thai celery 2 plants

Leek 1 plant

Dark beer ½ cup

Beef stock 1 cup

Corn flour 2 teaspoons

Filling ingredients:

Minced beef 500 grams

Onion (coarsely chopped) 1 onion

Canned mushrooms (coarsely chopped) ½ cup

Thai celery (coarsely chopped) 1 plant

Egg yolk 1 egg

Pepper ½ teaspoon

Chili sauce 1 tablespoon

Sake ½ teaspoon

Rosemary ½ teaspoon

Instructions:

Slice sirloin steak into ½ inch pieces. Season sirloin steak pieces with salt, pepper, mustard and lime juice, stir until mixed well.

Combine minced beef, onion, canned mushrooms, Thai celery, egg yolk, salt, pepper, chili sauce, sake and rosemary. Mix well, these will be the filling.

Lay sirloin steak flat. Place the filling from #2 on the sirloin steak, and spread. Roll up the sirloin steak tightly and secure with string so the rolls don’t come apart.

Heat cooking oil in a frying pan. Add the sirloin steak rolls, and fry until cooked. Transfer the sirloin steak rolls onto a baking tray. Baste the sirloin steak rolls with oil left from the frying pan. Bake in moderate oven for 10 minutes. Peel a carrot and cut into bite size pieces. Remove string peas. Trim ends of peas. Slice Thai celery and leek into ½ inch pieces. Put carrots, peas, Thai celery and leek on the tray with the rolls. Also while roasting, baste the rolls every 10 minutes to make the rolls brown and tasty. Roasting time is 40 minutes.

Make gravy from the juices left in the oven tray. Strain the juices and heat in a saucepan over low heat. Whisk flour into juices. Stir until mixed well and you get smooth gravy.

Roast chicken with beer

2018-03-19T02:52:00.002-07:00

Roasting chicken to make it delicious isn’t difficult, but still not too easy.

If you were to ask the author, What is the best technique for roasting

chicken that tastes good for yourself or your family, the author would

answer: Using fresh ingredients such as fresh chicken and vegetables for

cooking. If we cook with fresh ingredients it will not be too difficult to make

it delicious.

Ingredients:

Chicken (1 kilogram) 1 chicken

Salt 1 tablespoon

Garlic (crushed) 1 clove

Glaze ingredients:

Butter 1 tablespoon

Salt 1 teaspoon

Beer ½ cup

Rosemary 1 teaspoon

Boiled vegetables:

Carrot 2 carrots

Green beans (remove ends and strings) 6 green beans

Potato 3 potatoes

Instructions:

Rinse chicken with cold water. Pluck chicken down feature. Remove giblets, neck and feet. Drain and pat dry. Mix salt and garlic together. Put mixture inside the chicken. Place chicken on tray or into casserole dish. Rub butter into the chicken’s skin. Sprinkle 1 teaspoon salt and rosemary all over the chicken. Transfer the chicken and tray to the oven. Heat oven to 450 Fahrenheit for 30 minutes. Pour beer all over the chicken. Roast the chicken until skin is crispy and golden-brown. While roasting, baste the chicken with the liquid that drains from the chicken into the tray/casserole dish using a long handed ladle.

Place carrots and potatoes in a pot. Add water to cover the tops of carrots and potatoes. Add salt and cover the pot with a lid for 30 minutes or until carrots and potatoes are cooked. Remove carrots and potatoes from the pot. Plunge immediately into ice water. Peel carrots and potatoes, chop into 1 cm pieces.

Put water into a small pot. Add ½ teaspoon salt and wait until it boils. Add green beans, and wait until cooked and soft. Remove the beans from the pot. Plunge immediately into ice water. Drain the beans in a colander and wait until dry.

Arrange the roast chicken on a serving tray. Put carrots, potatoes and green beans to the side of the chicken.

Steamed tofu in brown sauce

2018-03-19T02:34:00.003-07:00

Seafood dishes are one of the author’s favourites, maybe because of the

taste or because it’s easier to digest than meat. But some days the author

wants to eat a light meal without meat. So tofu is always another choice

for the author to use for cooking. It’s easy to eat and also gives you high

energy. The menu item the author would like to share today is cooked

often because it’s high in energy and delicious. If you don’t like the white

tofu I use in menu you can change it to egg tofu. But the author would

sometimes like to eat food without meat or eggs, so chooses white tofu.

When the author uses egg tofu will change from vegetable bouillon cubes

to pork/chicken bouillon, which is also tasty. Sometimes you can also add

prawns or crab meat.

Ingredients:

Unsalted white tofu 1 sheet

Carrot (carved flower) 20 pieces

Pea seeds 20 seeds

Goat pepper (sliced into 2 cm) 5 pieces

Pepper powder ½ tablespoon

Vegetable bouillon cube ½ cube

Brown sugar 2 tablespoons

Light soy sauce 2-3 tablespoons

Dark soy sauce 1 tablespoon

Water 8 cups

Instructions:

Cut white tofu into bite size pieces.

Pour water into a pot. Place on stove and turn on the heat. Add vegetable bouillon cube and wait until it boils. Add white tofu and simmer for 5 minutes.

Season with light soy sauce, pepper powder, brown sugar and dark soy

sauce. Wait until it boils again. Add carrots and simmer for 5 minutes.
Add pea seeds, goat pepper and wait until cooked. Turn off the heat.
Remove pot from stove and serve.

Baked rice with seafood and egg topping

2018-03-18T23:53:00.003-07:00

When the author was young and had to cook fried rice, the author would

create the dish depending on the ingredients in the refrigerator. But when

the author grew older the author changed from fried rice to baked rice,

because less oil is more healthy. Baked rice with seafood and egg topping

is tasty and not too complicated. Also, you can choose whatever seafood

you like, maybe only one type or maybe various types of seafood.

Ingredients:

Steamed rice 2 cups

Seafood 1 cup

Eggs 2 eggs

Bacon 2 rashers

Japanese bunching onion (sliced) ½ cup

Garlic (big cloves, minced) 3 cloves

Ginger (sliced thin) 2-3 slices

Soup stock 1/3 cup

Oyster sauce 1 tablespoon

Seasoning sauce ½ tablespoon

Light soy sauce ½ tablespoon

Sesame oil 1 teaspoon

Pepper powder

Corn flour (mixed with water)

Instructions:

Heat cooking oil in frying pan. Add garlic, ginger and Japanese bunching onion. Wait until aromatic, then add seafood. Stir until cooked. Transfer mixture to dish. Set aside.

Heat soup stock in a wok. Season with oyster sauce, light soy sauce, seasoning sauce, sesame oil and pepper powder, as you like. Wait until boiling. Add corn flour (mixed with water) and stir until the sauce thickens. Remove wok from stove.

Lay bacon flat in a baking dish. Add steamed rice and seafood mixture from #1. Dress with the sauce prepared in #2. Crack the eggs on top of the rice. Cover the baking dish. Transfer dish to oven and heat oven to 250 Celsius for 7 minutes or transfer the dish to a microwave for 5 minutes.

Remark: If you like your eggs (runny) you should transfer the baking dish to

the oven before cracking the eggs on the rice. Heat for a while, then remove the

baking dish from the oven, crack the eggs on the rice, then bake again for a

while. You will get soft (runny) eggs.

Steamed prawns with garlic

2018-03-18T23:12:00.001-07:00

Often the author gets bored with eat food that’s fried or stir-fried.

Perhaps as we grow older we worry more about the impact on the

digestive system, and possible disorders. We also need to think over

more about our weight—we gain weight more easily than before when

we were young. So need to be careful about the calories in each food.

But if we become too much strict in our food choices we may not enjoy

our meals. The author likes to cook very much, so needs to find some

menu items that are healthy and tasty at the same time, such as steamed

prawns with garlic. Prawns have more calories than fish, but the author

chooses steaming to replace frying and uses garlic, which when used for

seasoning helps reduce the cholesterol in our blood. This menu is not

harmful for health. If the reader doesn’t like to eat prawns you can change

to fish or squid, depending on your tastes. However, if you change to fish

must to cut it into small pieces before steaming, because if you steam

a whole fish it will take a long time and you will need to check the fish

constantly. So cutting the fish before steaming will also save time.

Ingredients:

Prawns (large size) 5 prawns

Garlic (minced finely) 2 tablespoons

Light soy sauce 1 tablespoon

Sesame oil ½ tablespoon

Black pepper (pounded) 1/8 teaspoon

Instructions:

Peel the shell from the prawns (keep the head and tail). Cut lengthwise from the tail (do not cut through). Remove the veins. Wash prawns with clean water and wipe with clean napkin. Arrange the prawns on a dish.

Mix garlic, light soy sauce, sesame oil and black pepper. Stir until mixed well. Pour on top of the prawns. Place the prawns in a steamer and steam for about 7-10 minutes. Place on a dish and serve hot.

Red curry with roast duck and longan

2018-03-18T22:08:00.001-07:00

Whenever the author makes a curry with coconut milk as a component,

the author also adds some vegetable or fruit into the curry because you

want the food to have the flavor of nature and reduce oiliness. And if you

want a curry to be sour you can add pineapple, or to be sweet you can add

longan or lichi. The menu item to be shared today the author adds fresh

longan to get a sweet flavor from nature, and also match the red curry with

roast duck. This dish is very tasty.

Ingredients:

Roast duck (deboned) ½ duck

Fresh longan 10 pieces

Coconut cream 2 cups

Coconut milk 1 ½ cups

Red curry paste 2 tablespoons

Green curry paste 1 tablespoon

Pea eggplant ¼ cup

Pineapple (cut into 2 cm pieces) 10 pieces

Cherry tomato 5 tomatoes

Bird’s eye chili 5 pieces

Lime leaves 5 leaves

Brown sugar 1 ½ tablespoons

Fish sauce 3 tablespoons

Instructions:

Cut roast duck into bite-size pieces. Peel off the longan skin and remove seeds.

Put ½ cup of coconut cream and ½ cup of coconut milk into a pot. Place on the stove and bring to a boil. Reduce to medium low heat and stir until aromatic. Add red curry paste and green curry paste. Stir to break the paste and mix well with coconut milk. Let the mixture simmer until oil separates. Add roast duck and stir until mixed well. Add 1 cup of coconut milk and 1 cup of coconut cream. Stir and wait until it boils. Add pineapple, cherry tomatoes and pea eggplants.

Season with fish sauce, brown sugar (if you don’t want it to be too sweet you can reduce the brown sugar, depending on your taste.) Wait until it boils. Add lime leaves, ½ cup of coconut cream, and wait until it boils again. Add bird’s eye chili. Turn off the heat. Sprinkle with fresh longan.

Massaman beef curry

2018-03-18T21:40:00.001-07:00

For the author, Massaman beef curry is a tasty menu item which has
coconut milk as a component. To its full flavored coconut milk base,
various spices are included to make a curry that results in an amazing
meal,with odors to make anyone’s mouth water, and good taste from
the various spices that complement the potatoes which are an
important element of the curry. Sometimes the author substitutes
sweet potatoes for the potatoes, because the tongue enjoys the
sweetness. This meal can also be eaten with steamed rice or roti, and
will taste different.

Ingredients:

Beef (rump) 300 grams

Coconut cream 3 cups

Coconut milk 4 cups

Massaman curry paste 3 ½ tablespoons

Potato (peeled) 1 potato

Onion (small size, diced) 3 onion

Unsalted peanuts (roasted) 1 tablespoon

Palm sugar 3 tablespoons

Granulated salt ½ teaspoon

Fish sauce 3 tablespoons

Tamarind sauce 2 tablespoons

Instructions:

Rinse beef and cut into 1x1 inch pieces.

Rinse onions and potato. Dice onions. Peel potato, chop and press down in

the flower mold.

Put coconut cream and coconut milk in a pot. Over medium low heat,

stir to combine until boiling. Add beef and granulated salt.

Stir to combine for 40 minutes. Turn off the heat. Remove the pot from

the stove.

Place saucepan on stove. Heat stove to medium low and wait until heated.

Add 2 ladles of coconut cream from beef pot and massaman curry paste.

Stir to break the paste and mix with coconut cream. Wait until aromatic.

Turn off the heat. Remove saucepan from stove. Place beef pot on stove.

Pour mixtures from saucepan into beef pot. Add onions, potatoes and unsalted

peanuts.

Season with palm sugar, tamarind sauce and fish sauce. Reduce heat to low.

Cover and simmer until beef is tender and potatoes are cooked. Season to your

taste. Turn off the heat and remove saucepan from stove. The curry soup must

have thickened.

Indochina pan-fried egg with toppings

2018-01-30T08:02:00.000-08:00

When we are in a rush in the morning it will affect our breakfast. Eating

breakfast in the morning is important. If we are give a bit time, looking

some ingredient that we have in refrigerator we won’t miss our breakfast.

The meal at breakfast should be simple, should keep you full longer, and

should be high energy but low calories. The author would like to share

this recipe for you to try when you want to taste a new meal.

Ingredients:

Egg 6 eggs

Minced pork ¼ measuring cup

Fermented pork sausage (fried & sliced) ¼ measuring cup

Ham (sliced into strip) ¼ measuring cup

Sausage (sliced) 3 pieces

Chinese sweet sausage (fried & sliced) ¼ measuring cup

Salted butter 3 tablespoons

Spring onion (sliced)

Cooking oil

Grilled toasts

Pepper powder, ketchup, seasoning sauce

Instructions:

Put frying pan on medium-low heat. Add salted butter and cooking oil into frying pan until almost smoking. Add minced port stir until cooked. Season if you like, and set aside.
Put another pan on medium-low heat. Add 1 tablespoon salted butter into the pan. Crack the eggs and put them in the pan. Spread the egg around the pan and wait until the egg whites are getting set.
Add stir-fried minced pork, fermented pork sausage, Chinese sweet sausage and sausage. Use a spoon to press the mixtures a bit into the egg whites. Cover with the lid for 2-3 minutes or until the yolks are cooked.
Sprinkle with ham, spring onion and pepper powder. Serve with grilled toasts and seasonings of your choice.

Remark:

If the pan is small you can reduce egg quantities to match the pan size.

Bean curd sheets and minced pork clear soup

2018-01-30T07:25:00.000-08:00

As weather starts to gets cold we need to prepare our bodies for the winter.

Food for winter should be hot soup that suits the changes of the season.

The soup you make will depend on ingredients that you can find. You

might make clear soup or you might make thick soup, and it will always be

good for your health. But for someone who makes it for breakfast or needs

more energy from the soup, the author prefers hot soup made from a few

types of meat that will give you good energy for the morning. One method

to make this soup is by using meat to make soup stock and using the soup

stock to cook your soup. That way, you will always get fresh soup. The

author would like to share a bean curd sheets and minced pork clear soup

recipe that always gives good energy. It can also be eaten for any meal of

the day.

Ingredients:

Bean curd sheet (soaked) ¾ cup

Minced pork 100 grams

Fish sauce 2 – 2 ½ grams

Stock (meat) 2 cups

Fish balls 10 fish balls

Tung tsai (Tianjin preserved vegetable) 1 teaspoon

Coriander (sliced) 1 tablespoon

Instructions:

Cut bean curd sheet into strips, 3 inches long.
Marinate minced pork with ½ tablespoon fish sauce, gently kneading. Shape marinated minced pork into small balls (bite size).
Fill stock (meat) in a pot and bring to a boil. Wait until it boiled. Add bean curd sheets, minced pork, fish balls. Season with fish sauce and Tung tsai. Turn the heat off.
Sprinkle with coriander. Serve hot.

Remark: Stock (meat) can make from fish, chicken or pork.

Beef and pepper stir-fry

2018-01-30T07:11:00.002-08:00

The tenderloin is one of the parts of beef that is very tasty when cooked.

The author likes to cook food with tenderloin. When you go shopping at

the grocery store and you find a good one, you should buy it. Here’s one

menu item that is very easy to cook and delicious, because the ingredients

are a mix of meat and vegetable. It is also easy to eat, not oily and there’s

a good aroma from the spices.

Ingredients:

Beef tenderloin (cut into bite-size pieces ) 200 grams

Sweet pepper (sliced) 100 grams

Onion (sliced into lengthwise) 100 grams

Celery (sliced into 1-inch pieces) 40 grams

Thai celery (sliced into 1 –inch pieces) 1 plant

Garlic (crushed) 1 tablespoon

Cooking oil 2 tablespoons

Light soy sauce 2-3 teaspoons

Stock (meat) 1/3 cup

Oyster sauce 2 tablespoons

Brown sugar ½ tablespoon

Tapioca flour 1 - 1 ½ tablespoons

Freshly ground black pepper (crushed) whatever you like

Instructions:

Placed beef tenderloin in a bowl, and add tapioca flour and water. Mix well and marinate for 10-20 minutes to make the tenderloin soften
Add cooking oil to a pan and place over medium heat until it’s almost smoking. Add garlic and stir for a few seconds.
Add tenderloin and stir until cooked. Add sweet pepper, onion, Thai celery, celery and stock. Stir-fry for 1-2 minutes.
Season with light soy sauce, oyster sauce, brown sugar and freshly ground black pepper. Stir-fry for a while until mixed well. Turn the heat off. Put on a plate and serve.

Stuffed radish and carrot with minced chicken soup

2018-01-29T23:31:00.001-08:00

When the season changes the weather also changes. Both always affects

emotions and feelings. When winter comes, the author must change many

behaviors to prepare the body and mind to be ready for the change. One

thing that needs to change is eating foods that help you stay healthy in the

winter. Food must be less tasty, hot and sometimes you need high fat. This

diet relates well with the weather. The menu item the author would like to

share is suitable for the winter, because it’s less tasty, hot and is high in

energy.

Ingredients:

Minced chicken 300 grams

Radishes 250 grams

Carrots 100 grams

Thai celery (tops, sliced) 5 plants

Garlic 4 cloves

White pepper 1 teaspoon

Coriander roots 3 roots

Pepper powder ¼ teaspoon

Light soy sauce 4 teaspoons

Fish sauce 1 ½ tablespoons

Water 6 cups

Instructions:

1. Peel radishes and carrots, chop each into 3 or 4 pieces, depending on what size

you have. Hollow inside radish and carrot using the tip of a coffee spoon, and set

aside.

2. Crush garlic, white pepper, coriander roots. Add minced chicken, fish sauce.

Mix well. Stuff radishes and carrots.

3. Boil water on the pot over medium heat, wait until boiling. Drop radishes and

carrots into the pot. Let it simmer about 15 minutes. When it boils again turn to

low heat so the soup can clarify.

4. Season with light soy sauce. Simmer about 5 more minutes, until

radishes and carrots are cooked. Pour soup into a bowl. Sprinkle with Thai

celery. Serve hot.

Roast pork with honey

2018-01-16T13:26:00.000-08:00

Have you ever felt the same as the author, when we went to the noodle

shop? When we ordered egg noodle soup with roast pork, we got a lot of

egg noodle but not much pork. And if we order extra we might not get the

same as we want. So the author had an idea: by cooking roast pork on its

own we can eat as much as we want. We buy egg noodle and add the roast

pork that we cooked. The instructions aren’t complicated, but it does take

some time to cook. The author always cooks in large amounts, so doesn’t

need to cook so often.

Ingredients:

Pork (choose some part that you like) 1 kilogram

Honey 2 tablespoons

Chinese cooking wine 1 tablespoon

Light soy sauce 1 tablespoon

Pepper powder 1 teaspoon

Salted soya bean (crushed) 1 tablespoon

Ginger (crushed) 1 tablespoon

Garlic (crushed) 1 tablespoon

Cooking oil 2 tablespoons

Corn flour (1 tablespoon mixed with water) 3 tablespoons

Ketchup 1 tablespoon

Instructions:

1. Put cooking oil in a pot, add garlic and heat over medium-low. Add ginger,

salted soya bean, ketchup, Chinese cooking wine, light soy sauce, and stir

for a while. Add corn flour (mixed with water), and stir until mixed well.

Turn off heat. Remove the pot from heat.

2. Rinse pork with water. Wait until pork is dry. Mix pork with combined

ingredients above. Add honey, pepper powder and combine again.

Marinate for 30 minutes.

3. Transfer pork to a rack set inside oven. Heat oven to 350 Fahrenheit

(175 Celsius). Roast pork for 15-20 minutes (during this time the pork will

release its juices from roasting). Meanwhile, flip pork over and baste with

combined ingredients from #2. Roast port until cooked. Place pork on a

plate. The pork will be sweet and a bit salty. You can eat it with rice or egg

noodle soup. The juice that results from roasting can be use to make a gravy

use to dress on rice, a dish called “Kao Moo Daeng” (Thai Red BBQ PORK

with Rice).

Baked scallop with collard tops

2018-01-12T00:30:00.001-08:00

When we are eating in a restaurant, sometimes we wonder “how can we

cook this?”, “Is it complicated?” because some dishes we have never seen

before. The author likes to remember some menu items that were

interesting and later to learn how to cook that menu item at home. In the

end, the author finds some dishes weren’t as complicated as we thought,

the instructions were easy and healthy. Baking is cooking in an oven

without oil. We can change some of the main ingredients to baked, to, say,

scallops or some other seafood. Baking seafood will keep the taste the same

because it’s easily cooked and quick. First the author cooked this recipe

with scallops and later changed to shrimps, squids and fish.

Ingredients:

Scallop meat 200 grams

Shiitake mushrooms     6 mushrooms

Collard tops     4 collards

Sugar   ½ teaspoon

Oyster sauce     1 tablespoon

Chinese cooking wine     1 teaspoon

Light soy sauce    1 teaspoon

Stock (food)     ½ cup

Pepper powder    ½ teaspoon

Tapioca flour      1 tablespoon

Instructions:

1. Rinse scallop meat with clean water. Place scallop meat in a dish. Add

stock and tapioca flour and stir until mixed well. Season with sugar, oyster

sauce and light soy sauce. Stir until mixed well again.

2. Place Shiitake mushrooms and collard tops in scallop dish. Transfer dish

to the oven. Heat oven to 325 Fahrenheit, for 15 minutes. Take dish out of

the oven. Dress with Chinese cooking wine and sprinkle with pepper

powder. Transfer dish to the oven again and heat for 5 minutes.

Baked rice with mushrooms

2018-01-12T00:08:00.001-08:00

Baked rice menu is the menu item that the author thinks of when she/he

can’t think of anything else to cook. And other ingredients go with baked

rice—you might check what ingredients are left inside your refrigerator,

then you can adapt it. The author always adds new ingredients to baked

rice. It’s easy to make it delicious even if you have no meat or seafood.

But if you choose to make baked rice with seafood, the author prefers

shrimp because easily cooked and the smell from shrimp won’t overpower

the flavors of the vegetables that we add when we bake rice. If you don’t

want to add any meat you can add only vegetables, it will be fine. You can

add 5 different colors of vegetable that will be healthy in baked rice. The

author has banked rice on the menu regularly. This recipe contains

nutrients and vitamins of vegetables, and good smells from the pepper.

Ingredients:

Rice straw mushrooms (washed & cut in halves) 200 grams

Shiitake mushrooms (soaked & sliced) 2 mushrooms

Green beans (washed & sliced 1 cm.) 5 pods

Tomato (chopped into small cubes) 1 tomato

Fresh corn seeds ½ cup

Light soy sauce 2 tablespoons

Sugar 1 teaspoon

Pepper powder ¼ teaspoon

Cooked rice 2 cups

Cooking oil 2 tablespoons

Instructions:

1. Heat cooking oil in a pan on medium-high heat. Add rice straw

mushrooms, Shiitake mushrooms, green beans, tomato, fresh corn seeds

and stir for a while. Season with light soy sauce and sugar. Combine until

mixed well. Turn the heat off. Remove pan from the stove.

2. Add cooked rice to the pan and combine with the above mixture.

Stir until mixed well. Place in a bowl. Sprinkle with pepper powder.

Transfer the bowl to the oven, and heat to 350 Fahrenheit for 10 minutes.

Remove the bowl from the oven. Serve immediately.

Roast Turkey with dried grapes

2017-12-24T09:03:00.000-08:00

When Christmas comes, many grocery stores always offer sales

promotion on turkeys to create satisfied customers. This is a good way

for us to prepare the Christmas dinner menu and we can try to cook with

different ingredients to make our Christmas dinner special for our family.

The author also likes to try and change ingredients to cook with turkey for

new tastes and aromas. Adding some grapes to roast turkey is another

choice. The sweetness and sourness from grapes make turkey more

delicious and also reduce greasiness. If you would like to try to cook it

this way, hope you have fun!

Ingredients:

Turkey (whole, about 2 kilograms) 1 turkey

Turkey giblets 1 cup

Bread crumbs 3 cups

Dried grapes 1 cup

Green grapes & red grapes (fresh) 1 bunch of each

Onion (chopped) 1 onion

Celery (sliced) 2 plants

Butter 2 tablespoons

Fresh milk ½ cup

Granulated salt 1 teaspoon

Pepper powder ¼ teaspoon

Instructions:

1. Bring turkey giblets to a boil in a pot. Add granulated salt, to taste a bit salty.

Wait until turkey giblets are cooked. Remove turkey giblets and drain in a

strainer.

2. Combine bread crumbs, dried grapes, onion, celery, fresh milk, granulated salt

and pepper powder. Stuff the cavity of the turkey with combined ingredients,

but not too tightly. Tie with twine. Rub turkey skin with butter. Transfer turkey

to a rack set inside oven. Heat oven to 375 Fahrenheit. Roast turkey for

3 hours. Meanwhile, pierce turkey skin regularly with a fork to check to make

sure whole turkey is cooked and skin is crispy. Roast until turkey skin becomes

a deep golden brown. Remove turkey from oven. Place turkey on a plate and

decorate with turkey giblets and fresh grapes.

Roast Turkey with oranges

2017-12-24T08:39:00.001-08:00

With Christmas coming soon each house will be looking for a special

menu for a special day. Certainly, one thing every house must have and

cook is a special turkey dish. The author is the same, always looking for

new recipe, even if the main ingredient is still the same. But trying to

change ingredients and create new tastes for author’s family members

to enjoy with new menu. This Christmas author would like to present

roast turkey with oranges, because after testing it, it’s delicious with a bit

of sour from the oranges and spice from the pepper. It’s also not greasy.

Ingredients:

Turkey (whole, about 1-2 kilograms) 1 turkey

Brown sugar 1 tablespoon

Orange juices ½ measuring cup

Fresh butter 2 tablespoons

Pepper powder 1 teaspoon

Granulated salt 2 teaspoons

Butter 2 tablespoons

Mustard 1 teaspoon

Instructions:

1. Rinse turkey with cold water. Remove the neck, fat and legs but keep

drumsticks. Wait until turkey is dry.

2. Melt butter in a pot with low heat. Add brown sugar and stir until dissolved. Remove the pot from the oven. Add granulated salt, pepper powder, mustard

and a bit of the orange juice. Combine until well mixed.

3. Marinate the turkey with the above mixture for 1 hour. Place turkey in a bowl

and pour orange juices over turkey. Transfer turkey to oven and heat to 375

Fahrenheit for 30 minutes. Meanwhile, flip turkey over one time. Use the juices

that come from roasting and pour over the turkey. Roast turkey until cooked.

Place turkey on a plate, baste again with juices left from roasting. Decorate

with vegetables.

Chinese spinach soup

2017-12-24T07:20:00.001-08:00

Puay Leng (Chinese spinach, Thai calls Gaeng Jued Puay Leng)

is a vegetable that contains many nutrients, such as calcium, phosphorus,

potassium, iron, Vitamin A, Vitamin B1, and Vitamin C. Also, it contains

lutein for the eyes, which can filter high-energy blue light from computer

screens. Eating Puay Leng regularly supports good eye health and clear

vision.

It also contains beta-Carotene to help stop cancer cells. So Puay Leng

gives you many great benefits. The author always cooks using Puay Leng

as an ingredient. One such menu item, suitable and tasty for the winter

weather coming soon, is Gaeng Jued soup. Eating fresh Puay Leng, which

is high in salicylates, can block the body from absorbing iron and folates,

causing calcium and zinc deficiency. Gout patients should eat Puay Leng

in small amounts, because this vegetable is high in uric acid.

Ingredient:

Chinese spinach 100 grams

Minced pork 100 grams

Fish balls 10 pieces

Preserved fish sausage (thinly sliced) 5 pieces

Light soy sauce 1 tablespoon

Fish sauce 1 teaspoon

Water 2 cups

Instructions:

1. Marinate the mince pork in light soy sauce for a while.

Then form into ball.

2. Wash the spinach and cut off roots.

3. Pour water in a pot and put on the stove. Wait until it boils.

Add pork balls, fish balls and preserved fish sausage.

4. Season with fish sauce until the soup boils again.

Add Puay Leng. Turn off the stove.

Note:

These ingredients make one bowl only.

Steamed Egg Menu, Queen Southeast Asia Style Menu (Thai calls Kai thoon)

2017-12-15T22:31:00.001-08:00

An egg is a food that housewives usually have in the kitchen.Our kitchens very often have an egg left, sometimes almost expired,so many housewives are looking for new recipes with eggs to serve for their kids, adults or other house members.

Steamed egg (Kai thoon) is a menu item that the author is familiar with and memorized, because his/her mother always cooked it for the author to eat, especially when the author was sick and couldn’t eat any other food. This menuitem can be cooked in many ways. You may cook steamed egg without adding any meat, or you can add some minced pork, minced chicken, minced shrimp,or crab meat, whatever you like. However you cook it, it is tasty, simple to cook, and easy to eat.

The author would like to share this recipe for Kai Thoon(Steamed egg) for housewives with their kids to cook together. And the author also hopes this menu item will put smiles on the face of your house member.

Ingredient:

Chicken egg/duck egg 4 eggs

Minced pork 80 grams

Salted egg yolk (boiled) 1-2 eggs

Dried shrimp 2 tablespoons

Light soy sauce 1-2 tablespoons

Soup stock 1 measuring cup

Coriander leaves (pinched off) 2 tablespoons

Spring onions (chopped) 1 grams

Spur peppers (chopped) 1 gram

Instructions:

1. Crack 4 eggs carefully and put in a bowl. Beat the eggs finely. Add soup stock, light soy sauce, minced pork, and dried shrimp, and mix all together.

2. Put the egg in a container that can be steamed. Steam about 20 minutes. Mold the salted egg yolk into small ball, put on top of the steamed egg, and steam further for a while. Then turn off the heat. Before serving, scatter with coriander leaves, spring onions and spur pepper.

Note:

If you don’t want the steamed egg to be too soft, use less soup stock.

Fried Tofu with shrimps and crabs sauce

2017-12-05T02:06:00.001-08:00

In a busy day where you are rushed off your feet and don’t want to take the time to eat anything, or you are eating small amounts just to help you lose your appetite. If that situation happens often you should make a small plan for it, so you can always find something in your refrigerator to cook. The author is a person who finds himself in this situation regularly. So I always keep some fresh ingredients in the refrigerator to cook when I have no time to go shopping to buy food—then I can use the ingredients I keep in the refrigerator to cook when this situation comes.

Ingredients:

Kinu tofu/Egg tofu (in tube form) 1 pack

Egg 1 egg

Crab meat (steamed) ½ cup

Shrimps 4 shrimps

Wheat flour ½ tablespoon

Cooking oil 2 tablespoons

Stock 1 ½ measuring cup

Water 1 ½ measuring cup

Sugar, salt, light soy sauce, white pepper, black pepper

Corn starch/Tapioca flour (mixed with 3 tablespoons water)

Spring onions (chopped in small pieces)

Carrots (shredded)

Instructions:

Cut tofu into square pieces (bite size). Sprinkle sugar and black pepper around tofu. Slightly coat tofu with wheat flour. Heat cooking oil in a pan and fry tofu pieces gently. Wait until the outer cover becomes slightly crisp and the inner part is still soft.
Cut shrimps into small pieces. Pour water in a pot and add sugar, salt and light soy sauce to make a slightly sweet taste. Wait until it boils, then add shrimp and boil about 1 min.
Heat stock in a pot. Crack the egg and separate the yolk. Pour the yolk through a colander into the boiling stock to make the yolk not stick together (don’t stir). Wait until the yolk cooks, then pour the egg white through the colander into the boiling stock. Wait until egg the whites cook, then add corn starch/tapioca flour until the stock thickens (becomes sauce). Add shrimps and crabs.
Turn off the stove. Put the fried tofu on a plate and coat it with sauce. Sprinkle with spring onions and carrots.

Note: After cutting the tofu into square pieces should put the pieces on straining cloth/tissue paper to help absorb water, and easier to fry the tofu.

Tom Yum Koong

2017-11-15T09:16:00.000-08:00

As the weather starts to cool down it may make people get colds, have nasal obstructions, or coughs with nasal mucus. You need to make the body warm: sip warm water or water at room temperature. Reducing high fat foods will help you keep away from getting a cold or help make a fast recovery if you have one. But when you get cold, the thing you should always do is to eat hot soup in the morning, especially soup made from heated herbs (Yang), which helps to prevent colds and relieve cold symptoms. Many spicy soups do that, and help you to breathe easier and gain energy. The author would like to share a recipe for Tom Yum Goong (Sour prawn soup) that is simple to cook in easy steps, and suitable for when a cold begins.

Ingredients:

Banana shrimp (peeled and deveined) 8 shrimps

Lemongrass (smashed and sliced 1” long) 2 pieces

Kaffir lime leaves (torn in half) 3-4 leaves

Galangal root (smashed and sliced) 3-4 sliced

Bird’s eye chili (smashed) 8-10 chili

Young coconut meat (minced) 100 grams

Roasted chili paste (nam prik pao) 1 tablespoon

Fresh milk 100 grams

Chicken stock 500 grams

Lime juice 3 tablespoon

Fish sauce 1 tablespoon

Instructions:

Put chicken stock in a pot to boil. Put lemongrass, kaffir lime leaves and galangal into chicken soup. Wait until the soup boils.
Add young coconut meat until cooked, then add banana shrimps and fish sauce. Taste a bit salty.
Mix roasted chili paste, fresh milk, lime juice and bird’s eye chili together. Then add to the soup and stir until it boils. Turn off the heat and remove the pot from the stove. Put the Tom Yum Goong into a bowl and serve.

(Note : This recipe is suitable for other major ingredients. For shrimp, you can substitute chicken or other seafoods, or any other you like.)

EverlastingYumi

Panang curry with giant king prawns

Roast pork ribs with tomato sauce

Fried seafood in sweet and sour sauce

Stir-fried crab with curry powder and egg

Old England traditional roast beef with Yorkshire pudding

Beef rolls

Roast chicken with beer

Steamed tofu in brown sauce

Baked rice with seafood and egg topping

Steamed prawns with garlic

Red curry with roast duck and longan

Massaman beef curry

Indochina pan-fried egg with toppings

Bean curd sheets and minced pork clear soup

Beef and pepper stir-fry

Stuffed radish and carrot with minced chicken soup

Roast pork with honey

Baked scallop with collard tops

Ingredients:

Scallop meat 200 grams Shiitake mushrooms 6 mushrooms Collard tops 4 collards Sugar ½ teaspoon Oyster sauce 1 tablespoon Chinese cooking wine 1 teaspoon Light soy sauce 1 teaspoon Stock (food) ½ cup Pepper powder ½ teaspoon Tapioca flour 1 tablespoon

Baked rice with mushrooms

Roast Turkey with dried grapes

Roast Turkey with oranges

Chinese spinach soup

Steamed Egg Menu, Queen Southeast Asia Style Menu (Thai calls Kai thoon)

An egg is a food that housewives usually have in the kitchen.Our kitchens very often have an egg left, sometimes almost expired,so many housewives are looking for new recipes with eggs to serve for their kids, adults or other house members.

Fried Tofu with shrimps and crabs sauce

Tom Yum Koong

Scallop meat 200 grams

Shiitake mushrooms 6 mushrooms

Collard tops 4 collards

Sugar ½ teaspoon

Oyster sauce 1 tablespoon

Chinese cooking wine 1 teaspoon

Light soy sauce 1 teaspoon

Stock (food) ½ cup

Pepper powder ½ teaspoon

Tapioca flour 1 tablespoon