Fresh Avocado Shake


Have you ever tried fresh Avocado shake?  Avocado shake is rich, creamy, sweet and delicious.  This refreshing drink is common in Malaysia, Indonesia, Vietnam, Thailand and in most Asia.  Try my recipe, and you will love it! 

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Avocado Shake

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
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INGREDIENTS

  • 2 medium hass avocados, skinned and pitted
  • 1/2 cup whole milk (I use almond milk for added flavor)
  • 1/ cup coconut milk (important ingredient)
  • 1/4 cup sweetened condensed milk (you can replace with 3 tbsp sugar)
  • 1 cup ice
 

METHOD

 
  1. Add all ingredients in a blender, and blend till everything is well combined.  It should be milk shake consistency. 
  2. Serve immediately.  Be aware that the shake will turn brown if leave aside for too long.
 

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Prawn Fritters (脆皮油炸虾)


Simple Chinese snacks, Deep fried prawn fritters. 

INGREDIENTS

20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
 
Seasoning-
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
 

METHOD

(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 
 

Thai Fish Cake (泰国鱼饼)


 

INGREDIENTS

1 lb skinned white fish fillets, cut into chunks (if using frozen fillets, defrost and cut into chunks)
1 tsp fresh ginger, chopped finely

3 garlics,minced
1 egg, beaten

1 tbsp Thai green curry paste/red curry paste (I use green curry paste) 
1 red chili, seeded and chopped finely (optional) or 1 tsp chilli flakes
salt and white pepper
3 tbsp corn flour (adjust accordingly – fish paste to be thick)
1 green onion, chopped finely

bunch of fresh cilantro, chopped finely

5 pieces of long green beans, chopped finely

METHOD

(1)  Put the fish into a food processor, add next 7 ingredients and process until smooth. 
(2)  Remove fish paste mixture into a big bowl, stir in green beans, green onion and cilantro. 
(3)  Wet hands, and shape the fish paste into small patties about palm size. 
(4)  Place them on a plate in single layer, and put in fridge to chill for at least 30 minutes.
(5) Heat oil in a non-stick pan and gently add fish cakes.  Fry till both sides are brown and crispy. 
(6)  Drain fish cakes on paper towels, and keep warm.
(7)  Sprinkle with chopped cilantro, and serve with dipping sauce. 
 
Dipping sauce (optional):  Blend Thai sweet chilli sauce with 1 tsp vinegar and chopped cilantro.  For sauce with crunchy texture, you can add 1 tbsp shredded carrot and cucumber. 

 

Thai Beef Curry Noodles (泰式咖哩面)


 

INGREDIENTS

1 package of kway teow (flat rice noodle) or yellow egg noodles (I use yellow egg noodles here)
1 cup beef, cut into thin slices
1 hard-boiled egg, peeled and cut into quarters
1/2 cup ready-fried beancurd, sliced
1 tbsp roasted peanuts, coarsely crushed
1 shallot, finely sliced
1 garlic clove, minced
2 tsp Thai red curry paste
half can of coconut milk
1/2 cup of stock
1 tsp curry powder
2 tbsp fish sauce
1 tsp sugar
 

METHOD

(1)  Marinate beef slices with 1 tsp cornstarch, 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame seed oil and 1 tsp rice wine.  Set aside for 30 minutes.
(2)  Heat 1 tbsp of oil in a pan.  Fry the sliced beancurd until slightly crispy.  Drain and set aside. 
(3)  Reheat the oil and fry shallots until golden brown and crispy.  Remove and set aside.
(4)  In the same pan (add a little more oil if necessary), add the garlic and stir fry for a few seconds.  Add the curry paste (turn down to medium heat), and cook for a few seconds.  Add the coconut milk and heat through.
(5)  Add stock, curry powder, and seasoning.  Bring to a boil.
(6)  Add beef slices and make sure that the meat is covered with curry.  Boil for about 5 minutes, but do not overcooked the beef.
(7)  Have serving bowls ready.  Blanch noodles in hot water, drain and set aside in the bowl.
(8)  Pour the curry soup with beef over the noodles. Arrange the eggs, beancurd, shallots and peanuts on top of noodle.
(9)  Serve hot!
 

Minced Pork with fresh basil (打抛猪肉)


Main ingredients:  minced pork, basil

 

INGREDIENTS

200 gm minced pork (about 1 cup)
1/2 yellow onion, diced finely
1/2 tsp minced garlic
1 tbsp red chilli, minced
Thai basil leaves, about 1 bunch
 
Marinating ingredients for pork
1 tsp light soy sauce
1/2 tsp cooking wine
little white pepper
little sesame seed oil
1 tsp corn starch
 
Seasoning ingredients
2 tsp fish sauce
1 tsp Thai sweet sauce
1/2 tsp sugar
 

METHOD

(1)  Marinate pork and leave aside for 20 minutes.
(2)  Rinse Thai basil leaves and discard stems.
(3)  Heat 1 tbsp oil in pan.  Add marinated pork and stir fry till pork is almost cooked.
(4)  Add minced onion, garlic, and red chilli.  Stir fry for another 3 minutes till fragrant.
(5)  Add all seasoning and stir fry for another minute.
(6)  Turn off the heat, and add Thai basil.  Stir till well combined.
(7)  Serve hot and enjoy with rice.

Deep fried Wonton (炸馄饨)


INGREDIENTS

1 package wonton wrappers
deep frying oil
Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch
 
Filling ingredients
1/2 lb chives (available in Asian grocery)
1/2 lb ground pork
Seasoning (refer to step 2)
 

METHOD

(1)  Place ground pork on chopping board.  Chop the ground pork with knife, so as to tenderize the pork.
(2)  Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine.  Use hand to knead the marinate ingredients with the pork.  Set aside in fridge and leave to marinate for 1 hour. 
(3)  Wash and drain chives in a coriander.  Chop off the white ends.  Cut the chives to about 2 inches long.  Sprinkle with salt and leave aside for 10 minutes. 
(4)  Squeeze the chives to remove excess water, and add chives together with marinated pork.  Stir to combine.
(5)  Take one wonton wrapper, take 1 tsp of filling and place in the middle.  Fold up into triangle shape, and seal the edges with cornstarch mixture.  Repeat till all fillings are used up.  Be creative!  You can make any shape! 
(6)  Heat frying oil in a deep frying pan.  Set heat to medium high.  Add few wontons and fry them about 2 minutes or turn golden brown.  Remove and place on paper towels to remove excess oil.
 

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Thai Kway Teow Soup (Thai Noodle soup)


Kway Teow noodle dish is one of the popular street food in Thailand.  It is very cheap and comforting food for the locals.  I went to Thailand few times and I love their food.  At one of my trips, I tried a bowl of noodle soup (sitting at the street food stand) myself.  Unforgettable Delicious!  Here is the recipe for this noodle soup.

 

 

INGREDIENTS

1 to 2 cups of ground pork
1 packet of fine Rice Vermicelli or Flat rice noodle
1 chilli padi (Thai Chilli)
1/2 cup white onion, sliced thinly
1 tsp minced garlic
1 tbsp ginger, sliced thinly
1 cup bean sprouts, head and tail removed
fish cakes, slices (optional)
chicken stock or water
Seasoning:  2 tsp fish sauce, 1 tsp rice wine, dash of white pepper
Sauce:  1/2 tbsp lemon or lime juice, cilantro, 1tsp crushed peanuts, 1/2 tsp white sesame seeds
 

METHOD

 
(1)  Heat 1 tsp oil in frying pan.  Add ground pork, and break it up with spatula.  Cook till pork is fully cooked.
(2)  Add minced garlic, chilli padi, ginger slices and onion.  Stir fry till fragrant for about 5 minutes.
(3)  Transfer pork mixture to stock pot.  Add enough water or stock to the pot, about 6 bowls.  Bring to boil.
(4)  Add seasoning ingredients, bean sprouts and fish cakes to pot.  Bring to simmer for 15 minutes.
(5)  In another pot, blanch rice noodle for 1 minute.  Transfer noodle to serving bowl.
(6)  Combine sauce ingredients, and add about 1 tbsp of sauce to serving bowl.
(7)  Pour soup over the noodle, and garnish with crushed peanuts and cilantro. 
(8)  For extra spice, drizzle with little chilli oil.  You can also add other condiments such as fried garlic, fried shallots, green onion, red chilli etc. 
 

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Thai Red Curry Chicken


INGREDIENTS

2 chicken thighs or chicken breasts, thinly sliced
1 tbsp Thai red curry paste
1 tbsp minced garlics
1 cup pineapple chunks
1 cup red pepper. cut into chunks
1/2 cup carrot, thinly sliced
1 and 1/2 cups coconut milk
1/2 cup chicken stock
1 tbsp sugar
1/2 tbsp fish sauce
1 tbsp chopped fresh Thai basil 
 

METHOD

(1)  Heat 1 tbsp oil in wok.  Add garlic and stir fry till fragrant.  Add red curry paste and stir fry for 30 seconds.
(2)  Add chicken stocks, sugar, fish sauce and bring to a boil.
(3)  Add chicken meats and boil till chicken is almost cooked.
(4)  Add all vegetables and boil for another 3 minutes.
(5)  Add coconut milk and Thai basils, and reduce heat.  Let it simmer for 20 minutes.
(6)  Remove from heat, and garnish with cilantro or basil.
(7)  Serve hot with rice!