Ba Ba Banoffee Pie

This is the easy and cheap version of Bannoffee Pie. It is my adaptation of Vanilla Industry's Banoffee Pie (with cheaper and lesser ingredients). Here goes.

Ingredients:

(For 8 Cups)

For Pie

2 Packs of Oreo Cookies, only the cookies are needed...as for the cream filling...

[The Funny thing is I think I gain more Kgs from cooking this since I was pretty tempted by Oreo Cream fillings]

1/3 Cup of Melted Butter

4 Banana, sliced

2 Cups of Whipping Cream, whipped til peaking

Cinnamon

For Caramel

1/3 Cup of Butter

1/2 Cup of Sweeten Condensed Milk

2 Tablespoons of Brown Sugar

1 Tablespoons of Sugar

Other Tools

1 Ziplock Bag

Instructions:

1. Crush the cookies in the ziplock bag with rolling pin until they are reduced to crumbs. Place the crumbs in mixing bowl.

2. Pour 1/3 cup of melted butter into the crumbs and mix them until they start to bind together.

3. Transfer the biscuit crumbs to the serving glasses (or whatever dish you are using) and pat with a spoon so that they cover the base.

4. Place the sliced bananas on top of the cookies. Place in the fridge to set.

5. Heat the butter, brown sugar, sugar and condensed milk in sauce pan. Keep stirring until all the ingredients are melt and mixed. When done, set aside for the caramel to cool down.

6. Pour the caramel onto the cookies and bananas. Place back in the fridge to cool.

7. Whip the cream until peaking, then fold on top and smooth out.

8. Dust with cinnamon powder. Keep in the fridge until needed.

Stir-fried Chicken With Cashew Nuts (Gai Pad Med Mamuang)

Gai Pad Med Mamuang is one of the mandatory menu to order whenever a foreign guest(s) accompany me and friends to a lunch or dinner. The dish is sweet and not spicy, pretty mouth-friendly for expats who are not familiar with the hot taste. It's like ..."let's order sth not so hot for the poor guy...what about "Gai Pad Med Mamuang"". Something like that. Anyways!

Ingredients:

(For 3 - 4 Persons)

For Fried Chicken

400 Grams of Chicken Breast, cut into bite size

2 Cup of Tempura Flour

A little bit of Ground Pepper and Salt

2 Cup of Vegetable Oil

For Cooking

2 Onions, cut into triangle shape

2 Spring Onions, cut into 1 inches

2 Tablespoons of Fish Sauce

3 Tablespoons of Vegetable Oil

1/3 Cup of Fried Cashew Nuts

1 Red Bell Pepper, cut into triangle shape

3 Dried Red Chillies, sliced

1/4 Cup of Oyster Sauce

2 Tablespoons of Sugar

2 Table Spoon of Corn Starch

1/4 Cup of Water

Instructions:

Fried the Chicken

1. Mix the flour with a small amount of pepper and salt. Then add the chicken to the dry mix.

2. Heat the oil. Add the chicken to the heated oil and fry until the chicken turns golden.

3. Place the fried chicken on oil-absorbing pad and set aside.

Stir-Fried

4. Heat 3 table spoon of oil in a frying pan or wok. And then add the bell pepper and onions. Stir fry until the vegetables are cooked.

5. Add the fried chicken and then oyster sauce. Dissolve corn starch with water and add it to the pan. Season with fish sauce and sugar.

6. Stir-fry all the ingredients together. Then finally add the cashew nuts.

7. Before serve, decorate with spring onions and dried chillies.

Tom Yum Kung (Or Probably Mushrooms)

For those who love Thai food, I believe you have tried Tom Yum Kung before. It is perhaps one of the most famous dishes in Thai cuisine (for foreigners). It's very easy to cook. You just need to have the right ingredients. If you don't, don't worry. You can always find Tom Yum paste at a supermarket near you (I suppose). Enough said. Let's cook.

Ingredients:

(For 1 - 2 Persons)

4 Prawns (More if you have money)

10 Straw Mushrooms, cut in half

1 1/2 Cup of Water (or Chicken Stock)

5 Slices of Galangal

3 Lemongrass, cut 1 inch pieces, lightly pounded

3 Kaffir lime leaves, torn

3 Tablespoons of Fish Sauce

3 Tablespoons of Lime Juice

1 1/2 Tablespoons of Chilli Paste (Nam Prik Pao)

1/3 Cup of Evap Milk

5 Small Chillies, light pounded (More if you like spicy)

Instructions:

1. Boil the water and add the lemon grass, kaffir lime leaves and galangal. Cover the pot until it begins to boil.

2. Add the mushroom and prawns and leave to cook.

3. Wait for the soup to boil, remove the pot from the heat.

4. Pour the Tom Yum soup into the bowl. Add chilli paste and milk, and season with fish sauce, small chillies and lime juice to taste.

5. Serve while it's hot.

Tom Kha Gai (Chicken in Galangal Soup)

"Tom kha gai is a hot sweet soup made with coconut milk, chicken and lemongrass. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup."

From Wikipedia

Ingredients


200 Grams of Chicken Breast, Cut in bit size
1 1/2 Cup of Coconut Milk
6 Slices of Galangal

3 Lime Leaves, Cut in half
3 Smashed Shallots
3 Lemongrasses, Cut in half
10 Mushrooms
1/2 Teaspoon of Salt
1 1/2 Tablespoon of Fish Sauce
3 Tablespoons of Lemon Juice
5 Small Chillies, Smashed

Directions:

1. Heat coconut milk with galangal, shallots, lemongrasses and lime leaves until boil.
2. Add chicken and mushrooms.

3. Serve in a bowl. Season with fish sauce, salt, lemon juice and chillies (to taste).

Tom Yum Gung Fried Rice

Tom Yum Gung Fried Rice is like killing two birds with one stone. Am I using the right idiom?? Anyways! It's very easy to cook and very delicious as well. The ingredients used is more of less like the ones used in Tom Yum Kung, but add the rice. So, shall we start with the cooking?

Ingredients:

5 Shrimps
2 Lime Leaves, shredded

2 Lemongrasses, shredded

3 Small Chillies, shredded

2 Tablespoons of Fish Sauce
2 Tablespoons of Lime Juice
2 Tablespoons of Chilli Paste

1 Teaspoon of Sugar
1 Cup of Rice

Directions:

1. Heat oil and add shrimps, lime leaves, lemongrasses and chillies. Stir-fry unitl the shrimps are cooked.
2. Add the chilli paste into the pan. Mix the ingredients well.
3. Add rice and mix the ingredients together. Season with lime juice, fish sauce and sugar to taste.

Tago Sago (Sago Topped with Coconut Pudding)

I got this recipe from a cookbook a friend gave me. It's a simple desserts, but takes time to prepare esp. the sago (it takes like 15 minutes for the sago to be cooked). But the result?? Really worth it!

Ingredients:

1/2 Cup of Pandan Sago (Can find in most supermarket (in Thailand))

1/4 Cup of Tapioca Starch

1/2 Cup of Rice Flour

3 Cups of Water

2 1/2 Cup of Sugar

2 Cups of Coconut Milk (I use instant coconut milk)

1 Teaspoon of Salt

Directions

Sago:

Mix the sago, water and tapioca flour together (avoid clumps). And Heat the mixture until the sago is cooked. Normally, it'll take about 15 minutes for the sago to cook. Keep stirring if you don't want the sago to the sauce pan. Add 1 1/2 cup of sugar when the sago is cooked.

....... 15 minutes later

Tip: Use a new saucepan or pot or the one without burn marks on the buttom. Burn marks can make the sago burn easily.

Coconut Cream:

Mix coconut milk, rice flour, salt and the remaining sugar. Blend the ingredients together and heat the mixture until the coconut milk thicken into cream.

Som Tum (Papaya Salad)

I don't really know who these two are, but they make pretty good Som Tum. Enjoy!

Easy Menu: Stir-fried pork in chilli paste

Stir-fried pork in chilli paste or moo pad nam prik pow (nam prik pow is chilli paste in oil...the same paste you add to the tom yum soup) is a kind of dish I cook on a rainy afternoon when it's so difficult to go outside that I have to cook up sth from the leftover I could fine in the fridge.

The ingredients for this dish is very easy to find and very common to Thai. And you can also be creative with the vegetable you want to add in. Some people put onion, spring beans, sweet basil, baby corn, carrots, or spring onion. But the version I'll do today is with baby corn and carrots coz I just don't like onion....hehe.

Basic Ingredients:

For 1-2 Servings

200 gram of Fillet cut into 1*2

4 Baby Corn , sliver

1/4 Cup of cube carrots

2 Table Spoon of Chilli Paste in Oil (Nam Prik Pao)

1 Table Spoon of Vegetable Oil

2 Table Spoon of Water

2 Table Spoon of Light Soy Sauce

1 Table Spoon of Sugar

Directions:

1. Marinate the pork in 1 table spoon of chilli paste and 1 table spoon of water for 15 minutes.

2. Making the Paste Mix - Mix the paste with water and 1 table spoon of light soy sauce (or if you like, fish sauce).

3. Heat the oil in frying pan. Then add the pork, stir-fry until medium-rare cooked.

4. Add the the paste mix and mix the ingredients together.

5. Add sugar and soy sauce (or fish sauce) to taste.

6. Add the baby corns and carrots and stir-fry until the vegetables are cooked.

7. Serve with hot steamed rice.