Seafood Stir Fry

Another Thai style concoction. Wanted to finish up seafood n pak choy from the fridge, whipped this one in just a few minutes. Real easy and tasty too!




500 gm seafood mix of choice
200 gm pak choy, chopped
4-5 garlic cloves, minced finely
2 long red chillies, seeded and minced finely
6 Holy/sweet Thai basil leaves, finely chopped
1 1/2 Tb oyster sauce
1/2 tsp sugar
pinch of salt or as needed
3 Tb vegetable oil for frying

Heat oil, sautee garlic and chillies till fragrant and garlic started to turn light brown. Add the seafood, pak choy, basil, oyster sauce, sugar and salt. Stir fry for 2-3 minuts maximum. Dish out and serve with rice.

Siakap Tiga Rasa (Deep Fried Fish With Three Flavoured Sauce)

Okay, tried this from a Thai recipe book. The sauce was a bit thick coz added extra shallots. But the taste was outstanding. Bear in mind it's not exactly the same as the normal Tiga Rasa dish we get at the stalls. You can use any kind of fish for this one (sea bream, red snapper or grey mullet are best). Nice to try for Thai food enthusiasts!

1 chosen type of fish

3 Tb plain flour

pinch of ground black pepper

vegetable oil, for deep frying

4-5 garlic cloves

5 long red chillies, seeded

4-5 Asian shallots

3 coriander roots

3 Tb palm sugar

2 Tb fish sauce

3 Tb tamarind puree or lime juice

a few Holy basil leaves for garnish

Clean and gut the fish, leaving the head on. Pat dry with kitchen towel. Score the fish on both sides with a sharp knife.

Rub the fish with a pinch of salt. Put the flour and ground pepper on a plate and press the fish lightly until coated with flour from head to tail. Shake off any excess. Heat the oil and deep fry the fish until it is cooked and light brown in color. Drain and keep warm.

While the fish is cooking, pound or blend/process the garlic, shallots, chillies & coriander roots into a rough paste.

Heat 1 Tb oil in a wok and stir fry the chili paste over medium heat for 2-3 minutes until fragrant. Add the palm sugar, fish sauce and tamarind puree or lime juice. Cook for 2-3 minutes until sugar has dissolved. Pour the warm chilli sauce over the cooked fish and garnish.

Butter Crab

Can also be made with prawns, creamy and delicious, just perfect with a bowl of fluffy white rice!

Bahan-bahan :
600 g ketam
Minyak untuk menggoreng
3 sudu besar susu segar / susu cair
3 biji kuning telur
2 sudu besar butter
1 sudu besar bawang putih cincang
6 biji cili padi – dititik atau potong ikut suka
Sedikit daun kari
Secubit garam
Bahan Perap
1 biji kuning telur
1 sudu besar tepung beras
Secubit garam dan lada hitam

Cara-cara :
Cuci dan siapkan ketam ikut suka (saya beli yang dah siap bersih dan potong dua). Lap dan keringkan dengan kitchen/paper towel.
Bancuh bahan perap hingga sebati, kemudian masukkan ketam. Biar sekejap dalam 10-15 minit. Panaskan minyak dan goreng ketam hingga keperangan. Angkat dan toskan.
Masuk susu dan kuning telur dalam mangkuk dan kacau sebati.
Cairkan butter dalam kuali panas. Tuang campuran susu dan telur tadi perlahan-lahan dan kacau/goreng atas api kecil tanpa berhenti hingga membentuk bintil-bintil halus.
Masukkan ketam tadi, bawang putih, cili padi, daun kari dan secubit garam. Tumis atas api besar hingga rata panasnya.
Tutup api, angkat dan hidang panas-panas

Kari Hijau Udang Thai (Thai Green Curry Shrimp)

Another successful Thai dish. Very pleasing to the palate, perfect for gulai loving hubby....great combined with Ayam Bakar and any type of Thai salad or kerabu. Here goes the recipe :




Bahan-bahan :

300 gram udang sedang - buang kulit dan belah belakang
1 cawan stok ayam - boleh hancurkan 1/2 kiub stok ayam dalam air
Santan dari sebiji kelapa
Sebiji lada merah - dikelar memanjang tanpa putus

Dikisar halus :
3 ulas bawang merah
1 ulas bawang putih
1 batang serai
1/2 inci halia
50 gram batang daun ketumbar
2 sudu besar Green Curry Paste
3/4 sudu kecil garam
1 sudu kecil gula
1/2 sudu kecil serbuk kunyit
Sedikit air


Cara-caranya :

Panaskan sedikit minyak, tumis bahan kisar hingga wangi. Masukkan Green Curry Paste, kacau lagi hingga naik baru dan agak garing.
Masukkan santan dan stok ayam. Kacau sebati kemudian renihkan sehingga agak pekat sambil dikacau sekali-sekala. Masukkan lada merah.
Masukkan udang, kacau lagi dan apabila udang masak, tutup api.


*Jangan dibiar terlalu lama, nanti udang keras