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.

Chicken Samosa (Indian Style)

Samosa is an Indian deep-fried appetizer or snack . It can be filled with potato, chicken or lamb filling. Today i prepare it for my tea break snack. Let's see the preparation. 

Ingredient : 

Filing

- Puff Pastry Sheet

- 400g Chicken Mince

- 2pcs Medium Onion (Fine chop)

- 2tsp Ginger (Fine Chop)

- 2tsp Garlic (Fine Chop)

- 5tbsp Coriander Leaf (Choped)

Spice

- 1/2 tsp Turmeric

- 1tsp Chili Powder

- 1tsp Black Paper Powder

- 1/2 tsp Garam Masala

- 2tbsp tomato sauce

- 1tsp salt

Instruction: 

1. Heat a pan and add in fine chop onion and fried until light brown

2. Add in garlic and ginger and saute. 

3. Add in the chickens mince and fried about 5min until the colour change and water has dried up. 

4. Add in all the spice except tomato, then keep fried until the chicken tender.

5. Add in the tomato sauce and low heat cook for 2 min. 

6. Add in Chop Coriander Leaf. 

7. Then transfer the filling to another plate and allow it to cool 

8. Then can start fold the samosa. ( It be triangle shape , due to my 1st time do it, the shape a bit ugle)

9. After fold all the filling, then heat oil and start fried the samosa. 

Ingredient to prepare

Filling reading for the samosa

Chicken Samosa

Tomato Chutney

Tomato Chutney is one of chutney served with Indian Breakfast dishes like Idli, Thosai, Pongal and some of the others food. So i tried made this and served together with homemade Thosai for the breakfast.

The Thosai Recipe can refer to my previous posted "  Thosai ". Let see prepared the ingredient of the Tomato Chutney. 

Chutney Ingredient :
- 1tsp Urad dal
- 4pcs Dried chili (Broken)

- 1pcs Onion (Fine Chop)

- 1inch Ginger (Fine Chop)

- 2pcs Tomato (Fine Chop)

- 1/4 tsp Turmeric

- small amount tamarind

- 1/2 tsp Salt

- 1/4 cup coconut (Fresh or Desiccated)

Chutney Ingredient 

Tempering Ingredient :

- 1tsp Mustard seed

- 1/2 tsp Urad Dal

- 2pcs Dried Chili

- Few curry leaf

Tempering Ingredient

Instruction : 

1. Heat a pan and  add in 2 tsp oil , then follow by urad dal and dried chili , then saute it.

2. Add in fine chop onion and ginger , then keep saute.

3. Add in tomato and saute until the tomato turn to soft and mushy. 

4. Add in turmeric , temarind and salt , then saute well.

5. Add in coconut desiccated and mix well. Then let cool it down.

6. After transfer to blender and blend until smooth paste. 

7. After prepare the tempering. Heat another pan add in 2tsp oil.

8. Add in mustard seed, urad dal, driend chili and the curry leaf. 

9. Then you can smell the nice tempering then pour the tempering over the chutney. 

10. Then can served with the thosai. 

Tomato Chutney

Thosai with Tomato Chutney

Mutton Dalcha

This was my first time cook Mutton Dalcha , it aslo one of the favor food for my husband. Let's prepared it. 

Ingredient :

1/2kg Mutton

1pcs Bay leaf

1pcs Cinnamon stick

2pcs Cloves

2pcs Cardamon

12pcs Shallots

1tbsp Ginger garlic paste

2pcs Tomato

1/2 cup Tool Dhal

1/4 cup Channa Dhal

1tsp Garam masala

1tsp Chili powder

1/4tsp Turmeric powder

1pcs Brinjal

1cup Carrot

2pcs Green Chili

1tbsp salt

Ingredient for tempering

1tbsp Oil

1tbsp Ghee

1/4tsp Mustard seed 

1/2tsp Cumin seed

1/2tsp Pepper corn

1stalk Curry leave

1/2cup Chop onion

Instruction : 

1. The the pot with some oil, add in cinnamon stick, cloves, cardamon and bay leaf. 

2. After aroma come out add in shallots, ginger garlic paste, green chili and tomato , then stir well

3. Add in mutton, tool dhal and channa dhal and stir well. 

4. Add in garam masala, chili powder, turmeric powder and salt.

5. Add enough of water cover all the ingredient and cover the lid cook about 90 mins. (if use pressure cooker maybe 25min)

6. After add in carrot  and brinjal cook another 15min. 

7. Heat another pan, add all the tempering ingredient cook until aroma out. 

8. Pour the tempering into mutton dalcha then stir well then can be served. 

(Forgot to take photo, use back the same photo)

Thosai

After try my son patti's homemade Thosai, I love it so much. Especially Ghee Thosai, it really tasty.

Thosai or Dosa is one of the most regularly food in India. Almost every family also know how to made it or you can take it any where in India. It can be breakfast or dinner (replace for the rice) and pair with any chutney or vegetable curry or idli sambal.

(For 8 to 10 pcs)

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. Slowly Stir until be a bit watery. 

   ( ** This batter also can make the Idli. if you want make idli then you stir few round only)

9.Heat the non stick pan, pour 2 ladle of  batter n the center and spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe.

10. Cover with lid about 1 to 2 min , or the crepe turn to golden colour then flip it then can be served.

Most Thosai will pair with come Chutney or vegetable curry or tiffin sambar. Since i make the mutton dalcha, so i pair with it . That so delicious.  If you don't like, you also can Ghee and sugar become Ghee Thosai or add Egg become Egg Thosai.

Gà Kho Gừng (Vietnamese cuisine Ginger Chicken)

Gà Kho Gừng (Vietnamese cuisine Ginger Chicken)  a very simple and easy dish to serve in a daily Vietnamese meal with hot rice . Sometime my sister in law also like to cook it. Because it really tasty and easy to prepared. 

Ingredient:

- 3 boneless drumstick (Cut in bite size)

- 1/2 onion (Slice it)

- 3 cloves garlic (Fine chop)

- 1 knob ginger (strip cut)

- 1/2 tsp salt

- 2 tsp sugar

- 2 tbsp fish sauce (use Vietnamese Fish Sauce will more tasty)

Instruction:

- Heat the pan with the oil and sugar, after the sugar turn to caramel color add in the chicken and keep

  stir fried few min then take out the chicken and put aside

- Add in little bit oil into same pan and add in onion, garlic & ginger stir fried until the aroma out.

- Add in back the chicken then continues add in the fish sauce keep fried

- Add in a cup of water and keep boil it. 

- After 10 to 15min then ready to serve.