 |
| Thai Basil Tofu |
Thai Basil Tofu
Ingredients
4pcs of Local Tofu Cut into squares and deep fried
2 hands full of Thai Basil
3cloves Garlic Pound
3cm Ginger cut into strips
1/2 Onion sliced
1 tbs Fish Sauce
1 tsp Thick Soy Sauce
1 tbs Thai chili Sauce
1 Red Chili Sliced thinly
Salt to taste
Method of Cooking
Heat wok with 3tbs oil. Once oil is hot saute the onion, garlic, lemon grass and ginger till fragrant in slow fire. Now add all the three sauces and let it simmer for about a min then add the tofu, basil and sliced red chili, salt to taste and stir well and remove from stove and serve hot.
 |
| Spicy Long Beans |
Ingredients
300gm green young Long Beans
(Cut into 2cm lenght)
Ingredients to be pounded
1/2 onion
4cloves garlic
2 Red Chilies
1 tsp Belacan/shrimp paste
Salt to taste
Method of Cooking
Heat wok with 2tbs oil. When the oil is hot put the pounded ingrediants and cook till golden brown and the aroma starts to come out. Now you can add the Long beans and salt to taste. Stir fry for about 2 to 3 mins till the beans are half cook. Dont overcook the Long beans as it will its colour will change and become soggy.
Spicy Long beans is ready!
 |
| Masak Lemak Chili Padi |
Ingredients
3 nos Lemon Grass
1 Fresh Turmeric
1 medium Onion
4 Cloves Garlic
2 Red Chili
4 Bird eye Chili (Chili Padi)
(Grind or pound all the above to smooth paste)
1 Kaffir Lime Leaf
1 Turmeric leaf
2 Cups Freshly squeezed Thick Coconut milk
1 Cup Water
1 Cup Soaked Glass Noodle
1 Cup Tau Pok (Dry Tofu)
Salt to taste (optional as the sauce will have salt)
Meathod of cooking
Saute all the pounded ingredients in 4tsb hot oil till fragrant for at least 3-5 min. Then add in the turmeric leaf, Kaffir Lime Leaf and stir for 1 min. Now add Glass Noodle and Tau pok and stir for another min. Finaly pour in all the coconut milk and simmer for 3min. Remove from fire and serve. For garnishing you can add Cilantro.
No comments:
Post a Comment