Carrot cake (Radish cake)- 2nd auntie's recipe edit

Ingredients A:

600-700g radish (sliced thinly/ shreded)
1L water

1 tsp salt 

3 tsp sugar

2 cloves garlic

3 tbs cai poh

1 tsp sole fish powder

1 tsp MSG (optional)

1 cuttfle fish (optional)

2 tsp pork lard (optional)

Ingredients B:

500g water

250g rice flour

50g glutinous rice

Method:

1. Add all ingredient A together and boil for 10mins.
2. Remove cuttlefish from wok.
3. Mixed ingredient B togther, use hand easier to remove all lumps.
4. Pour into the wok and mixed with ingredient A, immediately turn off the fire.
5. Stir and mix carefully, it should be sticky and gluey.
6. Transfer it to a mould and steam for 30mins and done.
7. After cool, move to fridge. Easier to cut after chilled.

Steamed egg custard

Ingredient (1 serving):
100ml milk

5 small piece rock sugar

1.5tbs ginger juice

1 egg

Method:

1. Heat up milk with sugar (Avoid boil).
2. Add in beaten egg and ginger juice.
   
3. Bring steamer to boil, place the bowl inside to warm up.
4. After steamer water boiled, pour in the egg mixture to the bowl.
   
5. Medium fire for 2mins, turn fire off.
6. Leave it inside for another 10mins and serve.

Video here.

 

Meat Patty Bread (肉馅煎饼）

This is inside fridge for 1 day, bring it out for 20mins before frying.

apply some oil on hand to avoid stickiness.

This looks a bit like Turkish bread, not sure what it should call.
So I call it meat patty bread.

Serving： 3

Flour 200g

Water 160g (warm)

Sugar 3g

yeast 2g

Minced meat 100g

Salt 3g

white pepper 1g

Green onions 1-2 stalks

Spice powder (五香粉）0.5tsp （optional)

Oil (to apply on hands and frying)  

Method:
1. Add water 160g, sugar and yeast together, let it rest for 5 mins.

2. Add in flour n mix well. Rest for 15mins

3. Briefly mix well again and rest for another 1hr in kitchen (warmer area).

4. Apply oil on hands and on table, divide into 3 balls.

5. Mix the rest of the ingredients into meat. 

6. Fold it into the balls.

7. Heat pan with oil, place the balls onto the pan and use oily fingers to press it down flat.

8. Fry till golden brown n serve.

Video reference here.

 

Ingredients:

1.5inch thick Picanha (280-350g)
Salt

Pepper

Sous Vide
Temperature: 52.5 celsius

Time: 2h15m

Method:

1. Set sous vide to heat up.
2. Sprinkle alot of salt n pepper on steak, vacuum packed.
3. Place beef packet into sous vide container.
4. When time's up, heat up iron cast pan.
   
5. Place the fat on the pan, holding the steak with thong, dispersing the fats out.
6. About 2-3mins, the pan will be full of oil, start to pan fry the steak, each side 20-30sec.
7. Allow the steak to rest 10-15mins before serving.

* Can prepare to sous vide all steaks together. Keep in the freezer when cold.

Bring out one day in advance to the fridge, warm up in sous vide with the same temperature for 20-30mins, then pan seared to serve.

Spring Onion Pancake (葱油饼）

Ingredients:
150g plain flour
90ml warm water (40-50degree)
1.5g salt

Spring onion (chopped)
Salt
Hua jiao powder (optional)
Oil- enough to fill at least half of the dough

Method:

1. Mix salt, flour, water together. Knead till all stick together (no need till window panel, about 2-3mins).
2. Cut the dough to 4 pcs.
3. Place it inside a bowl, fill oil to at least half way of dough.
4. Let it rest for 1hr.
5. Knead the dough flat, sprinkle spring onion and some salt on it.
6. Roll it to a ball, press it flat, rest for another 5mins.
7. Fry it on pan and served.

https://www.facebook.com/CateTasteBuds/videos/2876027592494328/

Creamy carbonara

Creamy Carbonara

6pcs streak bacon sliced

2tb olive oil

2 garlic chopped

0.5 chopped yellow onion

0.5 cup whipped cream

2 tb parmesan cheese

1 egg

Salt

Pepper

Pasta water

Method:

1. Boil pasta
2. Fried bacon
3. When brown, add in olive oil, onions, garlic.
4. Add in the pasta
5. Add in 2-3tb pasta water
6. Add in whipped cream, stir.
7. Add in parmesan cheese n stir
8. Add in salt n pepper.
9. Turn off fire, add in egg n mixed.

Prawn noodles

Ingredients for broth:
1 star anise

6 cloves

2 cinnamon sticks

100g ikan bilis

1 pork big bone

800g prawn head/ shells

10-12 garlic with skin, washed

2tbs oil

15-20g rock sugar

1.5-2 litre water

Method:

1. Boil pork bone with water.
2. Add oil, fried prawn head/ shells till red.
3. Press n squeeze the juice out from the prawn head.
4. Add 4-5 tbs water from the pork broth to the prawn head.
5. Scoop and transfer all the prawn head to the pork broth pot.
6. Add 1 tbs oil to the wok, add in rock sugar, keep stirring till it caramelised.
7. Add 3-4 tbs of prawn broth to the wok, then transfer everything back to the pot.
8. Add the rest ingredient to the pot and slowly simmer for 2hrs.

Assam Chilli Prawn & Pork Belly

 

Ingredient A:
1 inch tumeric, remove skin

80g Red chilli, remove seed, cubed

60g red onion, cubed

20g shallots, cubed

2 tbs oil for blending

Ingredient B:
2-3tbs oil for wok 

300g Prawns

150g pork belly

Ingredient C:

20pcs kariff lime leaves, remove centre stem

20g assam paste, add 2 tbs water and mix

Salt

Sugar

Method: 

1. Blend ingredient A together.
2. Add in oil and heat up wok.
3. Add blended ingredients to wok n slowly fry.
4. May need to add more oil.
5. Fry the chilli paste till red in color in low heat, keep stirring, takes about 15-25mins.
6. Add in kariff lime leaves.
7. Add in pork belly and prawn.
8. Add in rest of ingredients C to taste.

*** All ingredient is estimation, adjust according to your preference.

Hairy gourd mee suan (毛瓜面线）

This soup is very sweet naturally come from hairy gourd.

Ingredients:

9-10 slices of hairy gourd (about 1/4 of the gourd)

2 tbs minced meat, marinate with light soy sauce n pepper for 15mins

Chicken broth 

Coriander, chopped

2 tsp oil

Topping:

2 garlic sliced

1 tsp dried shrimps

Put garlic into small cup, pour oil just enough to cover it.

Microwave high for 1min30s

Add in dried shrimps n microwave together with garlic for 1min.

Method:

1. Add oil to wok.
2. Add in luffa gourd, fry till lightly brown.
3. Pour in chicken broth, boil for 10mins in low heat
4. Add in minced meat, roll to balls.
5. Add in mee suan, boil for 2-3mins and dish up.
6. Top with coriander and fried garlic/ dried shrimps.

Braised mushroom

Ingredients:

7-8 medium dried mushroom (soaked for 2hrs), keep the mushroom water

Marinate (20mins):
1tbs Oyster sauce
1 tbs light soy sauce
1 tsp sugar
0.5tsp dark soy sauce (for darker color)
pinch of pepper

1. Low heat cook marinated mushroom with the mushroom water for 25mins.
2. Adjust taste accordingly, if is tender, turn off heat.
3. Sprinkle some sesame oil n served.

Wrapped paper chicken (baked)

Ingredients:

3 big chicken boneless leg, cut into few big pieces

baking paper

Marinade overnight in fridge:

Blend the 4 ingredients together before adding in the condiments.

2 garlic

5 shallots

2cm knob ginger (or lesser)

2 tbs water

0.5tsp five spice powder

1 tbs light soya sauce

1tsp dark soy sauce

2 tbs oyster sauce

0.5tsp salt

0.5tsp pepper

1.5 tsp sugar

2tbs hua diao wine

0.5bts sesame oil

1tbs corn flour

1tbs oil

Method:

1. Cut the baking paper in squares.
2. Fold in the chicken.
3. Bake 200degree for 25mins

Recipe from meatman with some adjustment.

Making of rice wine

2 weeks later

 1 big 1 small bottle

Ingredients:
1kg glutinous rice

Water (just enough to cook rice)

2 jiu bing （酒饼）

Tips of preparing of jiu bing:

1. Sun the jiu bing for 1-2hr OR

2. Oven bake 120degree for 10mins.

3. Pound the jiu bing to powder.

Method:

1. Wash rice 2-3 time till clean.

2. Soak rice overnight or 8hrs.

3. Drain the water.

4. Add water to rice, steam rice or cook rice in rice cooker.

5. Use glass container or claypot.

6. Sprinkle some jiu bing powder inside the container.

7. Layer the rice into container, sprinkle jiu bing again and repeat.

8. Top layer sprinkle jiu bing powder.

9. Cover the lid with towel if using claypot.

10. Keep it for 7 days.

11. Rice wine is ready, filter out and keep into glass container.

*** The longer it ferment, the taste will be more robust, can allow to ferment to 1 month. 

Braised Pork Belly (Kong Bak)

Ingredients:

Pork belly 6 pcs (2 inch wide)

4 cloves garlic

2 shallots

1 star anise

1+1 tbs dark thick soy sauce

1 tbs light soy sauce

6 pcs rock sugar cube

1 tbs hua diao cooking wine

1 tsp five spice powder 

1 tbs oil

1 cup water

Method:

1. Boiled water, add in pork belly and boil for 5mins.
2. Rub five spice powder + 1 tbs dark soy sauce on pork belly and marinate for 20mins.
3. Heat up oil, add in sugar, when melt, add in the pork belly and coat with the cameralise.
4. Add in water and the rest of ingredients and braised for 1-1.5hrs.
5. I add additional 1/4 cup of water every 20mins, adjust accordingly.

Boiled Sake Lala

Ingredients:
1 stalk of spring onion, cut into 2 inch length.

2 slice of ginger

2 tbs sake

100ml water

20pcs lala (clams)

pinch of salt

Method:

1. Boiled water, spring onion and ginger for 5mins.
2. Add in lala, boiled till all lala open (approx 3-4mins).
3. Add in salt, turn off fire.
4. Pick away those that do not open.
5. Served.

Tom Yum Fried Rice

Cooking Class @ Galangal Cooking Studio

Galangal Cooking Studio

The full day course (1000thb) consist of 6 dishes including curry paste. Half day (800thb) 4 dishes. All the dishes are very good! Very happy that I join this class.

Option to choose one of  each category.

Kai Pad Med Ma (Chicken with Cashew Nut)

1 tbs oyster sauce
1 tbs fish sauce
1tbs thai chilli paste
1 tsp sugar
1 tsp dark soy sauce
2-3 tbs water

Onion
Carrot
Spring Onion
Chilli padi
Garlic
Mushroom elephant

Chicken in Coconut Milk
2 mushroom
1 lemongrass
1 pcs galangal
1 lime
1 spring onion
1 corriander
1/4 onion
Half tomato
2 chilli padi
2 kariff leaves

1.5tbs fish sauce
half cup coconut milk
half cup water

If Seafood in Coconut Milk
Add lime Basil, thai basil and sawtooth corriander instead of spring onion and corriander.

Spring Roll

Bought a beer form nearby convenient store.

Deep fried bananas

3 big heap tbs plain flour
1.5 big heap tbs rice flour
1tbs brown sugar
1 tsp black sesame seed
1 tsp white sesame seed
0.5tsp salt
6-8tbs water (add into the mixture till watery)

Cut 1 banana into 3 pcs.
Add bananas into the mixture and keep in fridge for at least 30mins or overnight.
Deep fried bananas and add in pandan leaves when almost half done.

Curry paste

Cumin seed
Corriander seed
Corriander root
Garlic
Galangal
Red onion
Lemongrass
Lime skin
Tumeric

Pound all ingredients together, halfway add:
1 tsp shrimp paste
1 tsp salt

Coconut mixture:
0.5 cup coconut milk
0.5 cup water

Fried indian curry powder + curry paste+ 2 tbs oil + 2 tbs coconut mixture.
Then add in chicken + 1 tbs fish sauce + 0.5 tsp palm sugar.
Let it boiled till reduce.

For Panang curry just add cumin powder instead.

With 1 chef from Belgium and another cooking coach from France together with the founder of Galangal Cooking Studio, Aoy.

Making of curry paste

Their green curry paste add lemon basil and thai basil, corriander seed which is not stated in their given recipe.

Curry for Khao Soi

palm sugar

Their green curry has a distinctive taste, likely is the lemon basil.

Pumpkin with Coconut milk

Coconut mixture:
1 cup coconut milk
1 cup water

Boiled coconut mixture.
add in 0.5 tsp sugar + 0.5 tsp palm sugar + 1 tsp salt

Roasted mung beans for the topping for pumpkin dessert.