Jungle Theme Birthday with Thai Food

Time really passing so fast, my little boy already turn to 1 year old. From born until now also in the Covid-19 epidemic. Malaysia from MCO turn CMCO turn to RMCO and now turn back to FMCO , so every celebration also been cancel. For my little boy, we didn't invite any one and just among the family who's stay together. 

From the early stage we are planning to have a jungle theme for his birthday. So we did a simple decoration and the Thai food for the dinner.  

Simple Jungle Decoration done by the niece 

Home made Jungle Cake Theme , done by the niece 

3 tier snack 

Soya Cincau Jelly 

Sticky Rice

Pineapple Fruit

Kankung Belacan

Thai Crispy Fish with Tamarind Sauce (Plā rād phrik) (Recipe)

Fried Squid and lemongrass skewers (Recipe)

Thai Roast Chicken (Kị̀ xb s̄munphịr) (Recipe)

Thai Grilled Pork in Lemongrass Skewers

Thai grilled pork in lemongrass skewers is a popular Asia food. Wrap marinate minced meat around the lemongrass and shape it like sausage. Then grill it .

Ingredient :

- 350g minced meat

- 12 stick lemongrass (Smashed it)

- 1 tbsp cornstarch

- 1 stick fine chop lemongrass

- 2 tsp curry powder

- 1 tsp pepper powder

- 1 tsp sugar

- 2 tbsp fish sauce

- 2 tsp soy sauce

- 1 tbs oyster sauce

- 2 tbsp Shao Xin Wine

Instruction : 

1. Mix all the ingredient above and marinate 30 min. 

2. Clean all the lemongrass and smashed it. 

3. Take the minced meat wrap with the lemongrass stick .

4. Heat up the pan with little oil and start grill it. 

5. Then can be served with the thai sauce. 

Thai Roast Chicken (Kị̀ xb s̄munphịr)

Wish to have Thai flavors for the chicken, then you can select this recipe. This recipe very simple and and use Thai marinade and roaster together with Thai herb ingredient. 

Ingredient : 

- 1 whole chicken

- 8 pcs lemongrass (cut half and smashed it)

- 12 slice galangal

- 6 pcs kaffir lime leave

- 12 slice ginger

- 2 pcs shallot ,diced it

Marinade:

- 1 tsp white peppercorns

- 1 tsp black peppercorns

- 8 cloves garlic

- 6 pcs cilantro root

- 2 tsp salt

- 2 tbsp sugar

- 5 tbsp fish sauce

- 2 tbsp dark soya sauce

- 2/4 cup water

Gravy : 

- 2 cup water

- 3 tbsp cornstarch

- 1 tbsp black soya sauce

- 2 tbsp fish sauce

Instruction : 

1. Start to do the marinate part. Pound white and black peppercorn into a fine powder. Add garlic, cilantro roots and salt and pound into a fine paste. Add in sugar and pound until dissolved. Add fish sauce, black soya sauce and the water then stir well.

2. Make the chicken into butterfly and clean nicely. Then rub the marinate on the chicken. Try to put the marinate sauce in between the skin and the meat. After that put in the fridge minimum 1 to 2 hour. 

3. Add the chicken bone in the water to make the stock.

4. Take the oven pan and put the baking sheet, put the smashed lemongrass, galangal , ginger and shallot and pour some water.

5. Take out the chicken and put on the herb. After apply again the marinate sauce on top. Then start roast 1 hour with 220c. In between the roast , if the water reduce then add in some water again under the chicken . 

6. After the chicken roast, remove the chicken then pour the chicken sauce into the stock and boil again.

7. Remove the chicken bone form the stock then add in the cornstarch into the stock, add in in fish sauce and dark soya sauce and stir well. 

8. Then can be served.

 

Thai Style - Fried Fish with Tamarind Sauce (Plā rād phrik)

Thai Style - Fried Fish with Tamarind Sauce (Plā rād phrik) is a deep fried fish with sweet, salty and sauce meal. Let see the ingredient 

Ingredient :

- 2 pcs SiaKap  (you can use any type of fish)

- 8 pcs Chili (Fine Chop)

- 8 clove Garlic (Fine Chop)

- 1/2 pcs Yellow Capsicum (Chop in small cube)

- 1 stalk Coriander

- 12 tbsp Tamarind 

- 3 tbsp Fish Sauce

- 4 tbsp Sugar 

- 3 tbsp Corn flour

Instruction:

1. Take 1 1/2 cup of warm water and add in the tamarind leave about 5min and remove the seed

2. Take the coriander and cut it half, the upper part use for garnish and the bottom part fine chop and use for later. 

3. Clean the fish nicely and slice few slice on the fish. After use kitchen towel make it dry little bit, then apply some salt on the fish. 

4. Heat a Wok with enough oil for fried the fish. The the fish apply some corn flour before fried. 

5. Heat another pan with 2 tbsp oil, add in fine chop chili and garlic. Stir fried 1 min. 

6. Add in the yellow capsicum and the bottom fine chop coriander then keep stir fried. 

7. Add in the Tamarind Sauce and the sugar and let it keep boil

8. Add in the fish sauce and stir fried another 2min. 

9. When the fried fish ready, pour the sauce into the fish plate and garnish with coriander , yellow capsicum and chili.

Ginger Paste Steam Fish（姜蓉蒸鱼）

There have many different style for the steam fish, the most common steam fish dish in Chinese restaurant is Ginger Paste Steam Fish. It really delicious and easy. Let prepare the ingredient .

Ingredient : - 1.5 kg Grouper Fish (you can use any kind of fish) - 1 stalk Coriander Leave (for garnish) - 2tbsp oil Ginger Paste - 300g ginger - 4pcs Shallot - 5clove Garlic - 1/2 tbsp Sugar - 1tsp salt Fish Soy Sauce - 100ml water - 100ml Soy Sauce - 1tbsp sugar

Instruction: 

1. Clean up the fish like cut off all the fish fin, remove the gut & blood and wash nicely. 

2. Do the ginger paste, remove the ginger skin and cut the side for blend. 

3. The shallot and garlic also have to remove the skin. 

4. Start to blend, add in the ginger, garlic and shallot and add little bit water , then start to blend until mild fine. 

5. Heat up the pan with oil, add in the blend ginger paste and stir fry. 

6. In between add little bit water, then add in salt and sugar and keep stir fry about 1 min and take leave fire.

7. Put the fish in the steam plate and steam about 10min. 

8. In the same time can add the fish Soy Sauce in the pan and heat up. 

9. After 10 min, take out the steam plate and pour out the water . Add in the ginger plate and steam another 10 to 15min. 

10. Ready another pan 2tbsp oil . 

11. After the fish steamed, take out and add in the hot fish sauce and pour the hot oil on top of the fish. After then add in the coriander leave then can be served. 

Indian Breakfast - Idli

Idli is a type of savoury rice cake and it also a popular as a breakfast in Indian. The rice cake are made by steaming a batter. Actually there have a idli mold in the market, but i  didn't buy and i just use a bowl to steam it as the shape i want. 

How to make the Idli batter? I use back the same ingredient for Thosai Batter. 

Ingredient :

- 2 cup Raw Rice

- 1/2 cup White Urad Dal

- 1/2 tsp Fenugreek

- 1 cup Cooked Rice

- 2 tsp salt

Instruction:

1. Add Raw Rice, White Urad Dal & Fenugreek in a big bowl and wash it. 

2. Drain the water and add enough water to cover it and soak about 6 hour.

3. Add in cooked rice and mix it well.

5. Drain the water and add 1/3 in the blended machine and add in water level same with rice and blended until raw rice and dal be fine. ( use hand to feel it). 

6. Then pour to another dry big bowl and continues the others. 

7. After complete the balance add in the salt and mix it well and cover it put aside about 10hour. ( Let it raise)

8. After 10 hour, you can see the batter very thick. Then you stir 1 or 2 round then can start to do the idli.

9. Due to i use the bowl as my idli mold, i'll put the food wrap on top of bowl, then only pour the batter into it. Don't pour full on the bowl just 1/3 or 1/2 then enough. 

10. Then can start to steam about 10min +-/. After remove from the mold then can be served.

Idli can pair with many type of  Chutney or curry or tiffin sambar. For me i just prepare some curry fish eat together with my idli.