Curry - Thaifood, Chicken yellow curry with onion and potatos - แกงกะหรี่ไก่ใส่มันและหัวหอม

(Serve 4-6)

Brisbane is getting chillier now. I think hot curry would help warming me up very well. After asking for vote within my lovely family what curry they'd want to eat tonight, 4 out of 5 said yellow.. So ok.. Yellow it is !! The yellow curry that I'm gonna show you how to make it in a sec. is the chicken one.. Chicken curry is one of the most popular and the most common curry in Thailand. Normally Thai people make this dish with potetos and onions. This dish is considered the mildest taste among the whole curry family. So I think it'd win the heart of majority of people especially international people as it's full flavour, it contains the world favorite veggies- potetos and onion and it's not too spicy. For the one who've asked about where to buy the pre-made yellow curry paste, don't worry. I've got it on my Thaifood Mini Store already. Just look for the curry on my rolling display shelf and click at the peoduct you want then sit back and relax for the delivery to your house in 7 days.. Alright are you ready for the Thai Favorite curry - Chicken Yellow curry? Get your utensils ready and start cooking with me!

Main Ingredients
1. 500 g of chicken thigh fillet
2. 2 big potetos (cut in cubic shape)
3. 5 of small onion (cut in half circle shape)
4. 3 cans of coconut milk
5. 3 tb spoons of yellow curry paste
6. 1 heaps tb spoon of red curry paste
7. 1 Medium size of carrot

Seasonings

1. Fish sauce

2. Sugar or xylitol (natural sweetener)

3. 2 tb spoon of Tumeric powder (optional)

4. 3 tb spoons of extra light olive oil




The sour sauce (side dish)

1. 1 cucumber

2. Sugar or Xylitol 2 tb spoon

3. half cup of white vinegar

4. 1 red big chilli

1.

The main ingredients

2.
Fry 3 tb spoons of yellow curry paste and 2 tb spoons of red curry paste with 3 tb spoons of extra light olive oil until fragranced and the oil turned to slight yellow colour then add 3 cans of coconut milk, bring to boiled. If you like some more yellow colour, add some tumeric powder. Tumeric powder has medical property and it's a potent anti-oxidant. So If you want some extra benefits from the curry, tumeric powder is highly recommended. ^-^

3. Add cut chicken and seasonings at this stage. I normally put 4 tb spoon of fish sauce and 2.5 tb spoon of sugar ( It depends on your liking, you can add more fish sauce or sugar if you want)

Taste after the chicken is cooked.

4.






Once the chicken is cooked, you can put all cut potetos, carrot and onions, bring to boiled then simmer for another 10 min on very low heat till all the veggies are soft..

Have a peek look at the cooked curry... it's just a wow !!


5. Whilest simmering the Thai favorite curry, you can make the side dish. (Just like what Thai people eat their yellow curry with) - The sour sauce.



We start by cutting all the cucumber and chilli ( I use the non-spicy chilli which normally come in the bigger size - The smaller chilli the hotter!! That's the rule)

Then I mix 1/4 cup of vinegar with 2 tb spoons of sugar, put the mixture in microwave till the sugar is melted. Then I put all the cut cucumber and chilli in to the mixture bowl.



This's the final look of the sour sauce. Thai people eat this with yellow curry. It taste is just so flattering to the curry... you have to try if you'd like to eat authentic. Will you?

Noodle - Healthy Thai food, Minced pork with gravy topped on thick noodle - ก๋วยเตี๋ยวหมูสับ

(Serve 6 )

Minced pork with gravy topped on thick noodle - ก๋วยเตี๋ยวหมูสับ

Hi there.. yesterday I was so craving for soft foods with gentle taste (anything at all that has soft texture and not too spicy!..) So I came up with this idea- "Minced pork with gravy topped on thick noodle!!" This is one of the all age and all time Thai most favorite food. However this is a Thai dish that I hardly find from local Thai Restaurant and I really don't know why they have overlooked this "so delicious dish!" I proved my words by visiting 4 Thai restaurant in Brisbane last week, I still couldn't find this Thai dish whatsoever on their menu..!

How come? Well, I can't force them to cook the dish that is not on a menu for me. So I have to make it myself again right ? Ok no problem.. It's actually good though cuz I'll have an opportunity to share this yummy recipe with you guys again :D

Ingredients
1. Minced pork 600g.
2. A bag (1Kg.) of thick noodles (you'll find it in the fridge at supermarket or you can also buy it fresh from Asian supermarket.) If you got the frozen one, make sure that you make it ready to be cooked by thawing and softening the noodle first. For me I used the fresh one because I find that it turns out a bit softer than the frozen one.
3. 2 each of onion, carrot, tomato. Cut them up as shown on the picture.
4. Corn flour 3 tb spoons mixed with a cup of water (room temperature water)
5. Water 2 cups
6. Fish sauce 5 tb spoons
7. Soy Sauce 2 tb spoons
8. A pinch of Coriander
9. Tomato sauce 1 tbspoon
10. White pepper
11. An egg yolk (optional)
12. Chicken stock 2 tb spoons (you can get either liquid type or powder type, up to you)
13. 1 tb spoon of extralight olive oil (optional)
14. Green lettuce (any kind of lettuce will do)
15. Xylitol (Natural sweetener that I use instead of sugar as it has exactly the same taste and texture as sugar but contains much lower calories than sugar and it's diabetes friendly)

1.


The main ingredients.

2.
First of all, you have to slightly fry the noodle with 1 tb spoon of extra light olive oil (this is the only part that we use oil. You can skip this part by warming up the noodle in microwave oven instead. Once the noodle is soft and warm, put the lid to cover the noodle then we set it aside once we start cooking the minced pork gravy topping.

3.





We start cooking the topping by adding 2 cups of water in to the wok. Sprinkle some coriander in to the water followed by putting the chicken stock then adding minced pork in to the stocked water. When the pork is half cooked, we can put all the seasoning eg fish sauce, soy sauce and sugar (or xylitol)Stil well and then we wait it the pork is cooked.
4.


For Thai food, they never miss a chance to mix veggies in their meal. So this's the step when they mix veggies into the main meal smartly. In the picture, you will see that I put all the cut veggies in to the wok after the pork is cooked right away. Stir well on med heat.

5.



For slightly sweet and sour taste, I put ketchup. It's like my shortcut for those taste and the slightly reddish color. After ketchup, I add floured water into the mixture to create a gravy like sauce.

6.

That's it. The topping's done. How does it look to you? The taste should be like very mellow with light sweet and just a little bit of sour taste. You should also smell soy sauce and it should have some salty taste in the sauce as well. Basically it should have all of tastes in the sauce equally!!

7.

This's how you eat. Put some noodle on top of the lettuce like the picture.

8.

Then put the sauce on top..



You can eat it with or without egg. For me, I just have to have an egg york on top because when all of these ingredients mixed together with egg. Oh..it will just create a perfect-unforgettable taste to me. But for someone who don't eat raw egg york, you can put egg york in microwave for 45sec. until it's half cooked. With this way you can also experience this creamy best taste as well.

Ohhhhh.. laa laaaa please post a comment for me how yours one turn out? Oh also don't forget to sprinkle some coriander and white pepper on top for even more perfect taste!!

Xylitol - My favourite natural sweetener-on healthy-thaifood

Xylitol..! One of the best natural low calories sweetener!!

Yeah.. finally I've found my favorite sweetener with no side effect and 100% natural! - Xylitol. My lovely friend Roslyn from work is the one who told me about this wonderful product. She got me to try it at lunch one day. Once I first tasted it, I was like "Oh is it a real sugar?!" The texture and taste is just exactly like sugar. I came back home and done the research about this product. I've found that It's the extract of natural plants such as berries, corn and plum. It has 40% fewer calories and 75% fewer carbs than sugar. The research said that this product doesn't cause any side effect whatsoever. (this's the point I love the most!) So I think from now on I'll start cooking with Xylitol as much as possible and see how it goes (I'm sure my Thaifood'll turn out awesome!)



10 Benefits of Xylitol, You'll be happy to know..

1. It's 100% natural product.
2. Helps you loose weight as it's 45% fewer carb. than sugar.
3. You don't need to cut down sweet anymore as long as you made it with Xylitol
4. Tooth friendly, no more cavity
5. Diabetes friendly with no nasty side effect.
6. Looks, tastes and feel exactly like sugar
7. Xylitol has launched the other products for everyone who wants to cut down sugar intake such as sweets, gums, mints and even toothpaste and tooth gel for kids
8. Freshens breath ( no smell left in the mouth like what sugar can cause) and doesn't have a bitter aftertaste.
9. Xylitol's been approved by World Health Organization (WHO) and Food Standards Australia and New Zealand
10.Xylitol can replace sugar in cooking, baking or as a sweetener for beverages.

Introducing Thaifood Mini Store.

Thaifood Mini Store Grand Opening.

I have received a lot of questions after I'd launched my first 6 recipes on my healthy-thaifood blog. Most of the questions are where to buy the ingredients that listed on my each post.

Well, like what I mentioned on my home page, I've tried to put together the recipes that use the easy to find ingredients you can get from your local supermarket or your local Asian Supermarket. Some people still said that they don't know what aisle to find the products or what particular type they should be looking for. I understand how hard it is to find the products that you're not familiar with. So I've decided to help you by having my very own Thaifood Mini store on my blog as what you can see it on the left side bar and the bottom of my page. What I've done is I've picked the majority of the products I use to make my own foods and of course the products that I use to make my healthy-thaifood blog as well and put them together on my Thaifood Mini store for you to buy it right away from my Thaifood blog.

So here we go. Whatever ingredients you're short of eg. red-yellow-green-panang-massaman curry paste, fish sauce, Tom yum paste, pad thai paste, pre-made thaifoods or even Thai vegetarian food cooking book. Please do not hesitate to check at my Thaifood Store before wasting your valuable time walking through whole supermarket. It's quite easy, you just scroll through products by click and hold the small arrows at the bottom of the products pictures and click at whatever you want to buy. Order the products and then wait till the products are sent to your door within 7 days no matter where you are in the world. How easy is that? :D

Ok it's time to check it out what I have for you.

Stir Fry - Thai Food, Beef and mushroom fried with oyster sauce - เนื้อผัดน้ำมันหอยใส่เห็ด

Beef and mushroom fried with oyster sauce

Serve 4 (with Jasmine rice)

Last week I just posted a healthy Vegan food- Vegetarian Green Curry . This week, I'd like to make my meat-eaters readers happy by showing how to cook Beef with oyster sauce and mushroom. Another yummy dish with mushroom for my mushy lovers. This's one of my most favorite Thai food that I've never seen anyone in overseas make it this full flavored and this extremely soft beef like myself.. hee hee Are you ready for the melting moment?

Ingredients

1. 300 of stir fry beef
2. 5 of med. mushroom
3. one big onion
4. Just a little bit of spring onion
5. Oyster sauce 5 tb spoons
6. Fish sauce 3 tb spoons
7. Sugar 1 tb spoon
8. Soy sauce 1 sb spoon
9. Corn flour 1.5 tb spoon
10. white pepper 1 t spoon
11. Extra light oilive oil 3 tb spoons
12. Parsley (Garnish - Optional)

1.

The ingredients!

2.




Marinate beef with corn flour, soy sauce, pepper. Put some olive oil on the meat as well for better absortion. Mix them all together then leave for 10 min.

3.

While waiting for marination to absorb, you can cut mushroom and onion to be like what shown on the photo.

4.



After 10 mins. put olive oil in your wok, set it on med heat. Once oil is heated. Put marinated beef into the wok gently. Spread beef on the wok evenly, let it sit still (try not to stir too much as the marination could come off the beef).. Then when the bottom part of the beef is cooked. Flip the beef over gently - again, do not stir until the beef is cooked for 2 sides.

5.

Add oyster sauce. Beef should look very juicy like this after you added oyster sauce.. umm.m.

6.



Then add onions, mushrooms and season eg. sugar, fish sauce..

7.

Stir all ingredient gently until the beef is completely cooked and onion is soft and quite see-through.. add some spring onion at last (for nice green color) and then you know what? we're done..! arr.r..r. When you're tasting it, the beef should be very soft and juicy. All over taste should be mild and mellow. Salty taste should be more than sweet taste.. How is yours? Mine is delicious!

Vegan / Curry - Thai Food, Vegetarian Green Curry with Eggplant (แกงเขียวหวานมังสวิรัติ)

This's a vegan version of green curry.! I used fake meat that made from soy protein (TVP is not tofu). It's known as TVP = Textured vegetable protein. You can get TVP from any vegan food store or most of Asian grocery store at vegetarian food aisle. (Source healthy-thaifood.com)

TVP comes in many size and shape. Some look like chicken stripe, minced beef or even cooked prawn!

TVP is getting more well known these days as its taste and texture is very similar to meat but it's much healthier than meat because it doesn't contain cholesterol, fat, and it's very low in carb. It basically contains very high clean protein from veggie (Soy), high fiber and very low in calories. TVP makes you feel full very quickly as it'll expand in your stomach like sponge, so if you eat slowly you'll feel full without having to eat a lot at all. A lot of people use TVP in their diet meal too.

Today I'm gonna introduce you TVP meal with Thai most favorite curry - Thai Green Curry :D .

This is a very healthy Thai Food. You can even replace light coconut milk with even skim milk (lower calories choice) if you don't mind the thin texture. You can make the dish fulled flavor to compensate its thin texture by adding more seasoning (eg. soy sauce, fish sauce and more basil leafs to enhance the authentic green curry scent. )

For the non-vagan people, don't worry, you can replace TVP with any of your favorite meat such as chicken, beef or even meat balls and follow the same method that I'm telling you now..

Ingredients:

1. TVP: about 2 handfuls
2. 1 med. size of Eggplant (The one on the pic. is just a bit too big, I actually used just half)
3. Light coconut milk 3 cups ( 2 times more than the picture shown)
4. Corrot: 1 of big one
5. Thai Green curry paste 2 heaps tb spoon (Whatever brand you find from Supermarket will do)
6. a big bunch of basil, pick just the leafs, wash and drain well.
7. Sugar 3 tb spoons
8. Fish sauce 3 tb spoons
9. Soy sauce 2 tb spoons
10. Extra light olive oil 3 tb spoons


1.



These are the ingredients needed.

2.

Soak TVP with warm water until TVP is expanded and soft. (It'll take about 10min)
Once it's soft, drain the water out and squeeze water off from TVP to get rid of the soy scent. Then put some new water in to the bowl again.

3.



Cut both eggplant and carrot like the picture shown. while waiting for the TVP to be soft

4.



Put oil in the pot on low heat followed by Thai green chilli paste. Mix both together in the pot until the oil change its color to be light green.

5.





Then put all light coconut milks in. (you should see the light green oil floating on top of coconut milk.It's a must)then leave the mixture in the pot until it's boiling.

6.

Drain water out and squeeze TVP again. Then put all TVP in the pot. Stir well..
At this stage, you can seasoning by putting fish sauce, soy sauce and sugar. Taste to your liking. you can add some more sugar if you want more sweet and vice versa with the salty taste. (This dish is usually have sweeter taste then salty so if you find the the taste is more salty than sweet, you should put more sugar in the curry) you can use Splenda if you don't want to over intake sugar - it just taste exactly like sugar but 99% less calories!

7.


You can put eggplant, basils and carrot just right after TVP. Then simmer for about 10 on low heat until carrots and eggplants are soft.

8.

Finished look of the Thai favorite curry - Vegetarian green curry. How is it? Not too hard to create right? I can almost smell the curry from the picture.. oh Yummmmm

Thanks
Y-metal
(Source: healthy-thaifood.blogspot.com)