Appetizer: Sweet Corn Patty

This is a good appetizer for kids and adult. Easy and fun to make.

Ingredients:

1 1/2 Cup of Cooked Sweet Corn

1 Cup of Ground Pork

1 Egg

2 Tablespoons of Three Musketeer

1 Tablespoon of Multi-purpose Flour

1 Teaspoon of Salt

1 Teaspoon of Sugar

Oil for frying

Instructions:

1. Mix corn well with pork, flour, egg, salt, sugar and three musketeer.

2. Shape the mixture into a small flat ball.

3. Fry in hot oil until turns golden brown. Serve with either chilli sauce or tomato sauce.

Go Inter: Japanese Curry with Low Fat Tonkatsu

In Thailand, "go inter" is a slang used when someone is working internationally or doing sth very international. You get what I mean?? I'm going inter today because I'm cooking Japanese Food. What I'll do now is Japanese Curry with Low Fat Tonkatsu. Why low fat? Because I'll not fry the tonkatsu, but cook it in the oven instead.


Ingredients:

The Curry

1/4 Cup of Cubed Potato

1/4 Cup of Cubed Carrots

1/4 Cup of Chooped Onions

Half Pack of Japanese Curry Cube

1 1/ 2 Cup of Water

Tonkatsu
3 Pieces of Pork Fillet
2 Egss, Beaten
1/4 Cup of All Purpose Flor
1/2 Cup of Bread Crumbs
Pepper and Salt



Directions:

Curry:

1. Heat potatoes, carrots and onions water. Boil the vegetables until they are cooked.
2. Add the curry cube and simmer for another 10 minutes.

Tonkatsu:

1. Toast the bed crumbs until turns golden brown.
2. Pound meat and sprinkle it with pepper and salt on both sides of the meat. (Do not pound it too thinly)
3. Put egg, flour, bread crumbs in 3 separate shallow trays. Spread flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Spread meat onto bread crumbs. Cover the meat with crumbs and press it a little. Repeat this processs on all slices.
4 . Heat the oven at 180 Degree Celcius. Cook both side for 10 minutes each.

NOTE: If you ask me, my verdict is the fried tonkatsu taste alot better (but also fatter)

Kaeng Jued Pak Kard Hor (Cabbage Roll Soup)

This is a good dish to start my day with. A hotel cabbage soup. Yummy!

Ingredients:

1 Head of Chinese Cabbage

100 Grams of Ground Pork

2 Mushrooms

1 Knorr Pork Soup Cube

1 1/2 Cup of Water

1 Teaspoons of The Three Musketeers (Check "The Three Musketeers Blog")

1 1/2 Tablespoons of Soy Sauce

Directions:

1. Boil the cabbage leaves, leave by leave, until the leaves are soften, but not overly cooked. The set aside to cool down.

2. Mix the ground pork with three musketeers.

3. Roll the pork into the cabbage leaves.

4. Heat the knorr soup cube in 1 1/2 cup of water. When boil, add the cabbage rolls.

5. Add the mushrooms an season with soy sauce (to taste).

Bon Apetit

Basic Thai Ingredients: The Three Musketeers

Basic Thai Ingredients: The Three Musketeers

The Three Musketeers that I'm referring to are coriander root, garlic and corn pepper grounded together . So you can relax now. We, Thai, do not eat Athos, Porthos and Aramis. The three musketeers is used to marinate meat for stuffing or for making meatballs.

Microwave Cooking: Kung Ob Woonsen (Prawns Cooked in Rice Vermicelli)

Cooking with microwave is very easy and fast. You can have a meal ready within a snap. And now, I'm going to show you how to cook a Thai dish using microwave oven.

Kung Ob Woonsen

Ingredients:

4 Prawns

1 Cup of Rice Vermicelli, soaked in water for at least 7 minutes

4 Mushrooms

2 Tablespoons of Smashed Black Pepper

3 Slices of Old Ginger

2 Smashed Coriander Roots

3 Smashed Garlic Cloves

1/4 Cup of Chinese Celery, Chopped

2 Tablespoons of Soy Sauce

1 Teaspoons of Seasoning Sauce

1 Tablespoon of Oyster Sauce

2 Teaspoons of Sesame Oil

2 Teaspoons of Sugar

2 Teaspoons of Vegetable Oil

1/4 Cup of Soup

Directions:

1. Mix the vermicelli, black pepper, soy sauce, seasoning sauce, oyster sauce, sugar, sesame oil and vegetable oil in a bowl and set aside.

2. Put the gingers, garlics and coriander roots in a microwavable pot (with lid). Microwave the ingredients for 1.30 minutes at High.

3. Then add the prawns and mushrooms to the mix and microwave for another 3 minutes.

4. Then add the marinated vermicelli to the prawns and microwave for 1.30 minutes.

5. Mix all the ingredients together and then add the celery and microwave for another 30 seconds.

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.