Menu Guide: Thai Food for Dinner

I invited friends to have dinner at home and I prepared Simple Thai Dishes for six persons. The soup (Tom Yung) was really spicy. I added too much Tom Yung paste so it's not a hit on that day, but the rest of the food were fine. My friends like them :) We had Papaya Salad, Lemon Scallops and Shrimps, Steamed Fillet Fish, Brown Rice, and Thai Style Coconut Cake.

Here they are to share:

Green Papaya Salad

Lemon Scallops and Shrimps in Coconut Cream

Thai Steam Organic Brown Rice

Thai Style Coconut Cup Cake

Menu Guide

Food Trip Friday

Food Friday
Potluck Friday
Fat Camp Friday

Coconut Cupcake

After Vietnamese Coconut Tarts,  this time it's Thai Style  Coconut Cake adapted from Your Favorite International Cuisine Cookbook by Noel Young. I like it better when it's bake in cupcakes the way I did on top photo. It's easier to bake! I used wheat flour and brown sugar.

5 eggs, yolk and white separated

1 cup brown sugar

1/2 teaspoon salt

100g butter (1 stick), melted

1/2 cup coconut milk

1 cup wheat flour (or all-purpose flour)

2 tablespoon baking powder

 For toppings:

thick coconut cream

toasted dessicated coconut (or coconut flakes

In a bowl, beat the egg whites thoroughly; set aside. In another bowl, mix the sugar, salt and egg yolks, beat well. Add flour and baking powder to the egg mixture. Fold in egg whites, and beat thoroughly. Place in a pan and bake in pre-heated oven for 175°C (350°F) until the top is golden brown. Remove from the heat, prick some holes then top with coconut cream and sprinkle with dessicated coconut.

Have a great week everyone!

Cookbook Sundays

Meatless Monday #6

My Meatless Monday - Coconut Tartlets (featured)

Just Another Meatless Monday

Mouth Watering Monday

Green Papaya Salad

When I presented this papaya salad to my friends, one of them asked me why I added cherry tomatoes. I told her to balance the sour of lemon and passion fruit. This is just to show that I made this on my own taste. If vinegar will be added here, I would definitely not eat it. ) I have this papaya in the refrigerator for over a week, that's why it turned out orange, it's almost ripe :)

2 cups green papaya, finely shredded
2 tablespoon peanuts, toasted
6 pieces cherry tomatoes, sliced
6 pieces green beans, sliced

For the dressing: Blend the following
2 cloves garlic
2 pieces shallots
1 piece chili
1 teaspoon salt (or fish sauce)
1 tablespoon brown sugar
2 tablespoon lime juice
1 passion fruit juice - I didn't remove the seeds :)

Place the shredded green papaya, green beans, and cherry tomatoes in a  salad bowl. Drizzle with dressing. Toss until well-mixed. Top with toasted peanuts.

Boiled shrimps and parsley can be added. Enjoy!
I love this, I will definitely make again :)

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Lemon Scallops and Shrimps

A mix of sour, salty, sweet, and spicy! It's so good especially when eating with steam rice. I have no exact recipe for this, just prepare the following.

200g shrimp, shelled

200g scallops

1/2 cup chili sweet sauce

1 small lemon juice and zest

3 lime leaves (I used the dry one)

1 tablespoon chili sauce

3 cloves garlic, chopped

1 teaspoon salt

1 teaspoon brown sugar

1/4 cup coconut milk

olive oil

cilantro (optional)

Marinate the shrimps and scallops with sweet chili sauce, lemon juice and zest, lime leaves, chili sauce, garlic, salt, and brown sugar for at least 30 minutes. Heat pan, add shrimp and saute for a minute. Set aside. In the same pan, add the marinade mixture and coconut milk. Let it boil, add the shrimp and scallops. Cook until the sauce thicken. Sprinkle with cilantro (optional)

"Scallops are expensive,
so they should be treated with some class.
But then, I suppose that every creature
that gives his life for our table should be treated with class."

- Jeff Smith

Food Quote
Real Food Wednesday
What's Cooking Wednesday
Cooking Thursday

Thai's Basil Eggplant

Basil Eggplant is another vegetarian side dish or appetizer. It's similar to Garlic Eggplant, the only difference this one has fresh basil.
1 eggplant
bunch of fresh basil
2 cloves garlic
1 tablespoon soy sauce
1 red chili pepper
sugar and salt (optional)

In a pan, heat oil and sautee garlic, chili, and eggplant.
Add a little water, cover for few minutes until the eggplant is cooked.
Add soy sauce and sugar to taste.
Add basil, turn off the heat.

Serve with rice.

Eggplant

Thai's Basil Eggplant

Thai Style Chicken Curry

In Taiwan, we have one favorite Thai Restaurant (Thai Town Cuisine) and every time we're there chicken curry is a must! Actually, there are different ways how to make Thai Chicken Curry. Today, I made the simplest ingredients as possible since I don't have Thai curry paste. I prepared the following:
1 skinless chicken breast (cubed)
green beans (cubes) - around 150 g
1 cup coconut milk
Thai curry paste
few fresh basil leaf

If there is no curry paste, here's alternative:
1tablespoon fresh ginger (minced)
1 teaspoon curry powder
1 teaspoon chili power
1 teaspoon sugar ( I used brown)
1/4 teaspoon cayenne powder
1 tablespoon olive oil

Heat 1 tablespoon of olive oil, saute the chicken until turn all white, add salt.

Reduce heat, add paste curry (or the mix seasoning above) and coconut milk.

Add little water if it's too thick and  it cook for few minutes. Add the green beans

until cook.

Serve it with rice

Spicy Basil Chicken

Ingedients:

1 chicken breast (cube)

1/2 C basil or more

1 C mushroom

1 tomato

1 small onion

2 garlic cloves

1 T cornstarch

2 T cornstarch

2T oyster sauce

2T light soysauce

1t sweet soysauce or sugar

chili pepper

Procedure:

1. For the sauce mix all (Squeeze) tomato juice, soysauce, oyster sauce, sweet soysauce, cornstarch.

2. Chopped tomato, onion, and mushroom.

3. Heat oil, sautee garlic, add chicken, add vegetables.

4. Add the sauce, then onion.

5. When almost cook, add fresh basil.

Serve on top of steam rice!