Tag Archives: Thai

Thai Yellow Curry Garbanzo Recipe

Happy New Year 2018! I hope everyone has a fun and memorable celebration with family and friends, and hopefully a much much warmer weather than the one I am experiencing right now in Minnesota. Once upon a time in my twenties I spent years living in Indiana and upstate New York, and I thought I should be used to the cold by now, but Minnesota winter is something else. I have two cousins in Canada and I can only imagine the suffering they must be going through each winter 😀 Okay, enough with the cold weather talk! Let me share with you this super easy and delicious recipe for Thai yellow curry garbanzo.

Thai Yellow Curry Garbanzo

Let’s talk ingredients

This recipe is super simple, and once you gather the necessary ingredients, this is going to be a quick dish. I was trying really hard not to step out from my home if at all possible, so rummaging through my pantry, I find I should be able to make some delicious dish with what I have at hand. You will need garbanzo (2 cans), Thai yellow curry paste (2 tbsp), coconut milk (1 can), fish sauce (1 tbsp), soy sauce (1 tbsp), brown sugar (2 tbsp). And as for fresh ingredients, you need 1 onion, 2 tomatoes, 5 kaffir lime leaves, and a handful of cilantro leaves.

Thai Yellow Curry Garbanzo

Thai Yellow Curry Garbanzo

15 minutes of cooking

Once all the prep work is done, the cooking time for this delicious Thai yellow curry garbanzo dish should take no more than 15 minutes. Start by heating some oil on medium high and sauté onion until translucent. Next, add curry paste and tomato, follow with garbanzo and coconut milk. Finally, season with fish sauce, soy sauce, and brown sugar. Just stir and keep on cooking until the sauce looks thick to your liking. Turn off the heat, then toss in kaffir lime leaves and cilantro leaves. Transfer to serving plate and serve with steamed white rice, or flat bread of your choice like naan.

Thai Yellow Curry Garbanzo

Thai Yellow Curry Garbanzo

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Thai Red Curry Chicken & Cauliflower Recipe

When I am in a cooking rut, I tend to fall back to easy and quick recipes that get me reliably delicious result time after time. One such recipe is this Thai red curry chicken & cauliflower.

In all honesty, the cauliflower is incidental. It just so happen to be what I have when I cooked this dish. You can pretty much use any vegetables you have. I have tried everything from carrots, potatoes, broccoli, eggplants, pretty much anything you can think of and so far none turns out to be a flop.

Thai Red Curry Chicken & Cauliflower

Red curry paste and coconut milk

A good Thai curry starts with using good curry paste. I have tried quite a lot of brands, and my taste buds tend to gravitate towards maesri and mae ploy.

You also need coconut milk.

You can make a pretty decent curry from just curry paste and coconut milk, but I always like to push it a bit more by adding lemongrass, palm sugar, fish sauce, kaffir lime leaves, garlic, and ginger.

Thai Red Curry Chicken & Cauliflower

Thai Red Curry Chicken & Cauliflower

Serve with steamed jasmine rice

Personally, I prefer to eat Thai curries with Thai jasmine rice. I think it is just the best pairing. But if all you have is Indian basmati rice, or Japanese shorter grain rice, both should work just as well, though not quite as perfect 🙂

Thai Red Curry Chicken & Cauliflower

Thai Red Curry Chicken & Cauliflower

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Pan-Fried Fish with Thai Sweet Chili Sauce Recipe

When you are busy but crave for an easy pan-fried fish with a simple sweet and sour sauce, look no further than this recipe for pan-fried fish with Thai sweet chili sauce.

It should take no more than 30 minutes from start to finish to prepare this dish, including pan frying some fish fillet, and preparing the delicious sauce.

If you are like me, you will want to make this sauce again and again and pair it with just about anything.

Ingredients for Pan-Fried Fish with Thai Sweet Chili Sauce

Which fish fillet to use

To prepare pan-fried fish fillet, you can use any kind of fish with white firm flesh.

The cheapest and most widely available fish fillet is tilapia. For a slightly more expansive choice, you can try swai or rock fish.

For a more all out fine dining experience, or when you are feeling fancy, you can also use red snapper, cod, or halibut.

Depending on the fish fillet thickness, the pan frying time may differ slightly. Just to be clear, the cooking time in the recipe has been tested on tilapia, swai, and rock fish.

Pan-Fried Fish with Thai Sweet Chili Sauce

Pan-Fried Fish with Thai Sweet Chili Sauce

What you need to prepare Thai sweet chili sauce

To make Thai sweet chili sauce, you will need the following ingredients:

Along with garlic, onion, tomato, salt, and sugar. This sauce is similar to sweet and sour sauce, but with a spicy kick. I think this version of sweet and sour sauce is also so much easier to prepare compared to traditional sweet and sour sauce.

Like any good sweet and sour sauce, if you happen to like this sauce, feel free to use it with chicken, pork, or even tofu.

Pan-Fried Fish with Thai Sweet Chili Sauce

Pan-Fried Fish with Thai Sweet Chili Sauce

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Thai Chickpeas and Kale Curry Recipe

Thai chickpeas and kale curry.

I always stock my pantry with an assortment of dried beans. They are cheap and last a long time, and I can cook amazingly delicious bean dishes that are rich in protein and fiber, and my family never miss eating meat at all when I prepare bean dishes.

This Thai chickpeas and kale curry is my absolute favorite dried beans recipe. This curry is simply bursting with flavors, and you can tailor it to work with the ingredients you have in your kitchen.

You can start with dried chickpeas or canned chickpeas. You can use Thai yellow curry paste instead of red curry paste. If your fridge is out of kale, you can use spinach. For an even more filling curry, feel free to add some diced sweet potatoes or butternut squash. And if cilantro is more your thing, you can use it instead of scallions.

Ingredients for Thai chickpeas and kale curry: chickpeas, kale, onion, tomatoes, Thai red curry paste, coconut milk, fish sauce, soy sauce, coconut palm sugar, scallions, and kaffir lime leaves.

Ingredients for Thai chickpeas and kale curry: chickpeas, kale, onion, tomatoes, Thai red curry paste, coconut milk, fish sauce, soy sauce, coconut palm sugar, scallions, and kaffir lime leaves.

Ingredients in this chickpeas and kale curry

For this curry, we will need chickpeas, kale, onion, tomatoes, Thai red curry paste, coconut milk, fish sauce, soy sauce, coconut palm sugar, scallions, and kaffir lime leaves.

Dried chickpeas vs. canned chickpeas

I have a love-hate relationship with canned chickpeas. On the one hand, they are already boiled and soft, so it is very easy and quick to cook if I start with canned chickpeas. On another hand, I hate lugging around heavy cans of chickpeas from my shopping trips when I essentially end up with the same amount of cooked beans in the end if I start with a much more compact and lighter packaged of dried chickpeas.

How to prepare dried chickpeas for cooking

When you start with dried chickpeas, you will need to soak them in a large mixing bowl filled with cold water overnight.

The next day, drain and rinse the beans, then transfer them into a pot topped with two inches of water.

Bring the beans to a boil, then reduce the heat to a simmer. Cover the pot and continue cooking for one hour, or until the beans are soft with split skins. Drain and set the boiled beans aside. We can now use them to prepare our curry.

(1) Sauté onion until translucent. (2) Add tomato and Thai red curry paste. (3) Add chickpeas. (4) Stir in coconut milk, fish sauce, soy sauce, and palm sugar. Cook until the desired curry thickness, then add chopped kale.

(1) Sauté onion until translucent. (2) Add tomato and Thai red curry paste. (3) Add chickpeas. (4) Stir in coconut milk, fish sauce, soy sauce, and palm sugar. Cook until the desired curry thickness, then add chopped kale.

Step-by-step to cook chickpeas and kale curry

First, heat oil in a wok/large skillet over medium-high heat. Sauté onion until translucent, add red curry paste and tomatoes, mix well. Add boiled chickpeas and mix well.

Stir in coconut milk, fish sauce, soy sauce, and coconut palm sugar. Mix and bring to a boil, lower the heat to medium and continue cooking until the sauce has reduced.

Once you are satisfied with the thickness of the curry, add chopped kale. Stir to mix and cook for 2 minutes.

Turn off the heat. Toss in scallions and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.

Once the chickpeas and kale curry is done, remove from heat, and add scallions and kaffir lime leaves.

Once the chickpeas and kale curry is done, remove from heat, and add scallions and kaffir lime leaves.

Substituting ingredients

Since this is a super versatile curry recipe, you can substitute some of the ingredients to work with what you have in your kitchen. Feel free to experiment with this recipe and come out with your very own winning combinations.

  • Use any dried beans instead of chickpeas. You can always use canned beans instead of dried beans to save time.
  • Use shallots instead of onion.
  • Use canned tomatoes instead of fresh tomatoes. You can even use tomato paste if you wish.
  • Use Thai yellow curry paste instead of red curry paste.
  • Use spinach instead of kale.
  • Use cilantro instead of scallions.
Thai chickpeas and kale curry.

Thai chickpeas and kale curry.

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Thai Fried Fish Cakes Recipe

Thai fried fish cakes.

Fish cakes are one of my greatest comfort food, especially Asian fish cakes. No matter which country they are from, Asian fish cakes are usually very airy and light, and has a great bounce and bite.

Fish cakes range from plain white balls made primarily from fish and not much else, to something colorful and filled with spices and herbs such as these Thai fish cakes.

If you love Thai food, I think you will be in love with these Thai fish cakes. They are very easy to prepare, which is a great thing, since you will be making plenty of these once you learn how to make this just once in your life. 🙂

Ingredients for Thai fried fish cakes: fish fillet, Thai red curry paste, fish sacue, white pepper, coconut palm sugar, garlic, egg, scallions, cilantro, lemongrass, and kaffir lime leaves.

Ingredients for Thai fried fish cakes: fish fillet, Thai red curry paste, fish sacue, white pepper, coconut palm sugar, garlic, egg, scallions, cilantro, lemongrass, and kaffir lime leaves.

Ingredients for Thai fried fish cakes

We will need white fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, ground white/black pepper, scallions, lemongrass, kaffir lime leaves, and cilantro.

Which white fish is suitable for Thai fish cakes?

You can use any kind of white fish with a firm flesh to prepare Thai fish cakes. You can use fresh fillet or frozen fillet, I have tried both and either works beautifully.

Some fish variety that you can try include swai/dory, tilapia, catfish, sea bass, and cod.

When making meatballs, you want some fat to create juicy meatballs. The same is true when making fish cakes. Fishes with higher fat content fish in general will taste better, and that is one of the main reason why I love using swai/dory or catfish for Thai fish cakes.

(1) Place fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and white pepper in a food processor. (2) Puree into a smooth paste. (3) Transfer fish paste into a mixing bowl, along with scallions, lemongrass, kaffir lime leaves, and cilantro. (4) Stir until well mixed.

(1) Place fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and white pepper in a food processor. (2) Puree into a smooth paste. (3) Transfer fish paste into a mixing bowl, along with scallions, lemongrass, kaffir lime leaves, and cilantro. (4) Stir until well mixed.

How to make Thai fish cakes

Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste.

Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed.

Heat 2 inches of oil for deep frying over medium heat. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), scoop about 2 tablespoons of fish paste and gently drop into the hot oil to fry.

Fry until the fish cakes turn golden brown. It only takes a very short time to fry the fish cakes, so you must be vigilent not to let the fish cakes becoming too brown. It took me about 1 minute to get the desired doneness.

Remove fried fish cakes from hot oil and drain over a wire rack over a baking tray, or a stainless steel strainer/colander over a mixing bowl.

Scoop about 2 tablespoons worth of fish paste and fry in hot oil until golden brown. Drain to remove excess oil.

Scoop about 2 tablespoons worth of fish paste and fry in hot oil until golden brown. Drain to remove excess oil.

I want flat fish cakes like the ones from Thai restaurants

I use a medium cookie scoop per fish cake and use the release mechanism of the scooper to drop the fish paste into hot oil. If you do this, you will end up with roundish fish cakes like the ones in the photos.

If you prefer fish cakes that look more flat like the ones in Thai restaurants, you will need an additional step.

Instead of releasing the scooped fish paste directly into hot oil, you will want to release it to a spatula first. Then flatten lightly with another spatula so the fish paste is more flat. Then gently drop the flattened fish paste into hot oil.

My family is never fussy about the shape of their food so long as they are good, so I rarely bother with this extra step. But if you want flat fish cakes, you know how to do it now. 🙂

Thai fried fish cakes.

Thai fried fish cakes.

How to store fish cakes

Don’t store raw fish paste since it will become tough and grainy after even just one night in the fridge.

Please store only fried fish cakes. You can store any leftover fish cakes in an airtight container in the fridge for up to 3 days. You can also freeze fish cakes for up to 3 months.

Thai fried fish cakes.

Thai fried fish cakes.

How to serve Thai fish cakes

If you visit any Thai restaurant that serve fried fish cakes, you will most likely spot them in the appetizer section of the menu. So these fish cakes are a great option for appetizer.

Another of my favorite way is to use them as noodle toppings. I usually cut each fish cake into thin slices and add them to my noodles. Even instant noodles will taste a million times better with these fried fish cakes.

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Thai Lemongrass Pork Recipe | Daily Cooking Quest

Thai lemongrass pork.

The days are longer now and we are quickly approaching summer. Days like these are best accompanied by light and refreshing meals that are quick to prepare and cook, such as this Thai lemongrass pork.

This light and refreshing dish with a hint of citrus from lemongrass and crunch and nuttiness from peanut is the perfect summer dish. It goes well with steamed white rice or vermicelli. You can even create a filling salad using seasonal vegetables! ♥

Ingredients for Thai lemongrass pork: pork, lemongrass, scallions, cilantro, garlic, red chilies, fish sauce, chopped nuts, coconut palm sugar, salt, and pepper.

Ingredients for Thai lemongrass pork: pork, lemongrass, scallions, cilantro, garlic, red chilies, fish sauce, chopped nuts, coconut palm sugar, salt, and pepper.

Ingredients for Thai lemongrass pork

We will need pork, lemongrass, scallions, garlic, red chilies, cilantro, peanuts, fish sauce, coconut palm sugar, salt, and pepper.

Please select pork cuts that are suitable for stir fry. I use pork tenderloin, but you can also use pork belly or pork shoulder.

For the red chilies, you can use bird eye chilies, cayenne, or Fresno. You can even use dried red chilies if you are out of fresh chilies.

Use toasted/roasted peanuts whenever possible, but don’t worry if you need to substitute with cashew nuts, almonds, or walnuts.

(1) Mix pork with lemongrass, scallions, salt, and pepper. (2) Sauté pork mixture until no longer pink. (3) Add garlic and red chilies. (4) Add fish sauce, coconut palm sugar, and chopped nuts.

(1) Mix pork with lemongrass, scallions, salt, and pepper. (2) Sauté pork mixture until no longer pink. (3) Add garlic and red chilies. (4) Add fish sauce, coconut palm sugar, and chopped nuts.

How to cook Thai lemongrass pork

Start by mixing pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.

Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.

Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.

Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.

Turn off the heat. Transfer the dish to a serving plate. Garnish with freshly chopped cilantro. Serve with steamed white rice or lightly boiled vermicelli.

Thai lemongrass pork with chopped cilantro garnish.

Thai lemongrass pork with chopped cilantro garnish.

Some ideas on serving this dish

Most of the time, I serve this with steamed rice or lightly boiled vermicelli.

If you don’t wish for a heavy meal, you can create a filling salad with a fresh mix of seasonal vegetables topped with some Thai lemongrass pork.

You can also try making Vietnamese rolls using the pork as the main ingredients. Or perhaps make some appetizer with some lettuce wraps and filled with this lemongrass pork.

Thai lemongrass pork.

Thai lemongrass pork.

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Thai Cilantro and Garlic Pan-Fried Chicken Recipe

Thai cilantro and garlic pan-fried chicken, cut into strips, and serve with cherry tomatoes and radish.

Pan-fried or grilled, this Thai cilantro and garlic pan-fried chicken is one of my go-to recipes for chicken breasts.

It is super easy to cook and tastes very delicious. It doesn’t need a lot of ingredients to deliver umami-packed flavors in each juicy bite. And you can cook this on a grill for your summer BBQ.

Ingredients for Thai cilantro and garlic pan-fried chicken: chicken breast, cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt.

Ingredients for Thai cilantro and garlic pan-fried chicken: chicken breast, cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt.

Ingredients for this Thai pan-fried chicken

We will need chicken breast, cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt.

Chicken breasts

Cut each chicken breast into two halves to create thinner slices. They have more surface area and will soak up more marinade, and they take less time to fry.

Fish sauce

Fish sauce is a staple condiment in Southeast Asian cuisines. You should be able to find fish sauce in any Asian market. It is common to find a good selection of fish sauce in mainstream grocery stores like Whole Foods, Targets, or Walmart. You can even buy fish sauce online from Amazon.

Coconut palm sugar

You can use Thai palm sugar, Indonesian gula Jawa (coconut palm sugar), or Malaysian gula Melaka (coconut palm sugar). Coconut palm sugar is getting so mainstream you should be able to find them in major grocery stores too.

White pepper

I prefer using ground white pepper since I find they have more heat compared to ground black pepper. Feel free to use ground black pepper as a substitute.

Chicken breasts with a cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt marinade.

Chicken breasts with a cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt marinade.

Step-by-step cooking guide

1. Prepare marinade

In a food processor, puree garlic, cilantro, palm sugar, salt, and pepper. Add fish sauce and pulse once or twice to mix.

2. Marinate chicken

In a mixing bowl, combine chicken breast with marinade, cover with a saran wrap, and refrigerate for 2 hours or overnight.

3. Fry chicken

Return the chicken to room temperature before cooking, about 30 minutes is usually enough.

Heat 2 tablespoons of oil in a frying pan/skillet on medium-high heat. Fry the chicken breast until golden brown on both sides, about 3 minutes each side.

Let the cooked chicken rests for 10 minutes, covered with an aluminum foil, then cut into bite-size thin strips.

Fry marinated chicken breasts in a frying pan until golden brown.

Fry marinated chicken breasts in a frying pan until golden brown.

Serving Thai pan-fried chicken

You can serve these chicken with rice, steamed rice vermicelli, stuffed into wraps or sandwiches, or even turn a salad into a complete meal by adding chicken strips.

Meal prep or Make ahead

For busy people, you can always freeze the chicken along with its marinating sauce in a freezer bag. Thaw completely in the fridge, and return the chicken to room temperature, then fry or grill for an easy and delicious meal.

Rest the chicken for 10 minutes, covered with aluminum foil, before cutting into thin strips and serve.

Rest the chicken for 10 minutes, covered with aluminum foil, before cutting into thin strips and serve.

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Thai Stir-Fried Chicken with Basil and Chilies Recipe

Thai Stir-Fried Chicken with Basil and Chilies.

I love walking around the produce section when I visit my local Asian market. The market has a pretty complete selection when it comes to Asian fruits, herbs, and vegetables, but no two visits are the same. This last trip netted me some lovely Thai basil leaves, which I quickly use up to prepare this quick and yummy Thai stir-fried chicken with basil and chilies.

If you are looking for a quick and satisfying meal, then this 20-minute dish from start to finish should be a perfect choice. Other than Thai basil, which we will need them to be as fresh as possible, the remaining ingredients are common pantry ingredients, especially if you often prepare Asian dishes.

Ingredients for Thai stir-fried chicken with basil and chilies: chicken breast, Thai basil, red chilies, garlic, sugar, fish sauce, and dark soy sauce.

Ingredients for Thai stir-fried chicken with basil and chilies: chicken breast, Thai basil, red chilies, garlic, sugar, fish sauce, and dark soy sauce.

Ingredients for Thai stir-fried chicken with basil and chilies

1. Chicken breast/thigh meat

We need 500 grams (~ 1.1 lb) of bite-size chicken meat. You can use either chicken breast or chicken thigh.

2. Thai basil

You can get fresh Thai basil from an Asian market in the produce section. Thai basil is the same as lemon basil or Lao basil. If you are Indonesian, this is the same as kemangi. These leaves don’t stay fresh for long, so plan to use them within two days of buying.

3. Bird-eye chilies

I usually use bird-eye chilies for this dish, but if you want a milder dish, feel free to use cayenne or Fresno.

4. Garlic and seasonings

We will need garlic, sugar, fish sauce, and dark soy sauce. You can substitute dark soy sauce with regular soy sauce, but be sure to use low-sodium soy sauce, or the dish may be too salty. Also, you won’t get the same dark color sauce if you don’t use dark soy sauce.

(1) Sauté garlic and chilies. (2) Add chicken and cook until no longer pink. (3) Season with sugar, fish sauce, and dark soy sauce. (4) Add Thai basil.

(1) Sauté garlic and chilies. (2) Add chicken and cook until no longer pink. (3) Season with sugar, fish sauce, and dark soy sauce. (4) Add Thai basil.

Step-by-step instruction

Heat oil in a wok over medium-high heat and sauté minced garlic and chopped chilies until fragrant, about 2-3 minutes.

Add bite-size chicken meat and stir until no longer pink.

Season with sugar, fish sauce, and dark soy sauce. Cook until the sauce is boiling, and the chicken is cook.

Stir in Thai basil leaves, reserving about a dozen leaves for garnish. Turn off the heat once the leaves wilt.

Transfer the dish to a serving plate, garnish with the reserved leaves, and serve immediately with steamed white rice. The best choice for rice would be Thai jasmine rice.

Transfer the dish to a serving plate, garnish with Thai basil leaves, and serve with steamed rice.

Transfer the dish to a serving plate, garnish with Thai basil leaves, and serve with steamed rice.

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Thai Pan-Fried Basil Chicken Recipe

Thai Pan-Fried Basil Chicken.

This Thai pan-fried basil chicken is one proof that you can turn chicken breasts into a delicious meal with simple ingredients.

The pan-fried chicken breasts are so juicy and full of flavors thanks to the easy marinating sauce using Thai basil leaves, garlic, and fish sauce.

I usually serve them with steamed jasmine rice, but you can easily add the pan-fried chicken strips to a salad, turn them into a delicious chicken sandwich, or as a topping for pasta or noodles.

Ingredients for Thai pan-fried basil chicken: chicken breast, Thai basil, garlic, olive oil, salt, white pepper, palm sugar, and fish sauce.

Ingredients for Thai pan-fried basil chicken: chicken breast, Thai basil, garlic, olive oil, salt, white pepper, palm sugar, and fish sauce.

Ingredients for Thai pan-fried basil chicken

1. Chicken breast

We will need a pair of skinless, boneless chicken breasts. I usually butterfly the chicken breast so they are thinner and will cook quicker.

2. Thai basil

You can get fresh Thai basil/lemon basil (Indonesian: daun kemangi) in an Asian market in the produce section. Since these leaves don’t stay fresh for long, be sure to use them within 2-3 days of buying.

3. Other ingredients

The remaining ingredients for this dish are easy to find. We will need garlic, coconut palm sugar, salt, white pepper, olive oil, and fish sauce.

Chicken breasts marinated in a Thai basil and garlic sauce.

Chicken breasts marinated in a Thai basil and garlic sauce.

Step 1: Marinate the chicken

First, prepare the marinade by grinding Thai basil, garlic, palm sugar, salt, and white pepper in a food processor. Add fish sauce and olive oil, then pulse to emulsify.

Rub the marinating sauce to the chicken breasts, and set aside to marinate in the fridge for at least 2 hours, preferably overnight.

Pan-fried chicken breasts, rest for 10 minutes before slicing and serving.

Pan-fried chicken breasts, rest for 10 minutes before slicing and serving.

Step 2: Pan-fry marinated chicken

Please remove the chicken breasts from the fridge and let them return to room temperature before frying, usually about 30 minutes.

Heat 2 tablespoons of oil in a frying pan/skillet over medium-high heat. Fry the chicken breasts until golden brown, about 2-3 minutes each side.

Set aside the chicken to rest for 10 minutes, covered with a piece of aluminum foil.

Cut the chicken into thin strips, transfer to a serving plate, garnish with fresh Thai basil. Serve immediately.

After 10 minutes of resting, cut pan-fried breasts into bite-size strips.

After 10 minutes of resting, cut pan-fried breasts into bite-size strips.

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Capcai Vegetarian ala Thai – Aneka Resep Vegetarian

Salah satu bahan utama yang digunakan untuk masakan tumis capcai vegetarian ala Thailand ini adalah daging analog, yang merupakan protein nabati kemasan siap pakai atau siap olah yang diproduksi pabrik. Komposisi utama protein nabati ini bersumber dari kacang kedelai. Seperti halnya masakan capcai pada umumnya, hidangan tumis capcai vegetarian ala Thai ini lengkap dengan berbagai macam sayuran yang cocok untuk disantap sebagai lauk-pauk.

Dewasa ini, berbagai produk pangan vegan siap pakai atau siap olah dengan mudah bisa kita temukan di pasaran, terutama di kota-kota besar. Produk protein nabati kemasan siap pakai yang cukup terkenal di antaranya terdapat merek “Proteina” yang diproduksi oleh PT Aneka Sarivita, Jakarta dan “Daging Analog Rodeo” produksi PT Suryajaya Abadiperkasa, Probolinggo, Jawa Timur.

BAHAN:
20 butir daging analog (protein nabati)
5 buah jagung muda (putren), potong panjang 1 X 2 cm
2 batang wortel, potong panjang 1 X 2 cm, rebus sebentar
100 gr buncis, potong 3 cm
100 gr kembang kol, potong per kuntum
Merica, garam, penyedap rasa, dan gula pasir secukupnya

BAHAN BUMBU YANG DIHALUSKAN:
6 buah cabai merah besar
2 buah tomat
6 butir kemiri

CARA MEMBUAT:
1. Tumis daging analog, jagung muda, buncis secara terpisah, angkat, dan sisihkan.
2. Tumis bumbu yang telah dihaluskan sampai wangi, beri garam, penyedap rasa, gula, dan merica, kemudian masukkan jagung muda,
wortel, buncis, kembang kol, dan daging analog, aduk-aduk sampai rata dan biarkan sebentar sampai semua bahan matang dan bumbu meresap, angkat.
3. Sajikan selagi hangat untuk lauk-pauk.

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