Mussels and Pineapple Curry

If you like to try Thai curry, you have to try this dish. It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from several spices and herbs in curry paste. Curry paste will be stirred with coconut cream to make more favor and taste.

Ingredients

• 1 kg. Mussel
• 2-3 cup sweet basil
• 500 g. pineapple
• 1 ½ cup coconut cream
• 2 cup coconut milk
• 2 tsp. palm sugar
• 2 tsp. fish sauce
• 3 tbsp. tamarind juice
• ½ tsp. salt
• 4 kaffir lime leaves
• 15 dried chili, soak 
• 1 tsp. salt
• 1 tsp. galangal
• 1 tbsp. lemongrass
• 20 garlic cloves
• 10 shallot
• 1 tsp. shrimp paste

Instructions

1. Steam mussel with sweet basil 8-10 minutes. Cool down and remove shell.
2. Cut pineapple into well pieces.
3. Pound chili and salt add galangal, lemongrass, garlic, shallot and shrimp paste.
4. Boil coconut cream and add curry paste stirring around 2-3 minutes.
5. Add mussel and coconut milk. Simmer 3 minutes.
6. Add pineapple. Simmer around 6-8 minutes.
7. Season with salt, fish sauce, palm sugar and tamarind juice .
8. Finally add kaffir lime leaves. Ready to serve.

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Stuffed Winter Melon Soup

Ingredients

• 1 Winter melon, clean the inside out
• 300g ground pork
• 1 spoon black mushroom
• 4 stalks green onion chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon tapioca starch or corn starch
• 1/4 teaspoon salt
• 1 teaspoon wanton soup mix
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper

Preparation

1. Mix the ground pork with mushroom, onion, garlic, salt, egg and tapioca starch.
2. Stuff it into the winter melon.
3. Boil 3-4 cups of water. When the water is boil then place the melon in the pot, boil till well cooked.
4. Add sugar and wanton soup mix to the soup. Adjust your taste. Serve hot.
5. For another taste, you may add dried shrimp to the soup after the water boils up before you put stuffed melon in.

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Beef Meatball Soup

Ingredients

• Beef Meat Balls
• 2 cups chicken broth
• 1 spoon fish sauce
• 1 teaspoon sugar
• 1/4 spoon salt
• 1 spoon minced onion
• 1 spoon mince garlic
• 1 handful green scallion and cilantro
• 2 spoon cooking oil

Preparation

1. Heat the pot, put 1 spoon cooking oil, add minced onion, stir until dark brown.
2. Add sugar, salt, and fish sauce, stir.
3. Add chicken broth, let it boil.
4. Add the meat balls.
5. In a separate small pan, heat 1 spoon of oil, add minced garlic, stir till light brown, then pour into the soup.
6. Top with green onion and cilantro prior to serving.

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How to do Lobster soup

I am going to show you how to make "Lobster soup". It's very delicious, but the Lobster so expensive. So sometime nobody makes it at home, when they want to eat they go to restaurant. Below is the ingredients and how to make it. Let's do it together! 

 

Ingredients:

• lemon grass
• garlic
• kaffir lime leaf
• hot pepper
• mushrooms
• purple onion
• fish sauce
• sugar
• lime juice
• chicken broth
• cilantro and scallions

To do:

1. Bring 2 cups of chicken broth to boiling
2. Add lemon grass, garlic, kaffir lime leaf, hot pepper, mushrooms, purple onion.
3. Add 1 spoon fish sauce, 1/2 tea spoon sugar, 1 spoon lime juice. Or adjust the amount to your flavor.
4. Wash the lobsters and place them in the pot and let it boil for about 2 min.
5. Top the soup with cilantro and scallions.
   

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Thai Chicken Coconut Soup

This menu is very easy to make and the taste is similar to "Tom Yum". But we add coconut milk for this menu. This menu has an intense flavor and it is a delicious to eat with rice.

Ingredients

• 400 g of chicken breast 
• 200 g of oyster mushroom 
• 2 cup of coconut milk
• 2 cup of water
• 8-10 piece galangal sliced
• 2 lemongrass stems
• 5 Kaffir lime leave
• 10 red chilies 
• 3 tbsp of fish sauce 
• 3 tbsp of lime juice
• 3 tsp of palm sugar
• ½ tsp of salt
• Coriander leave, Garnish

To do

1. Crushed the lemongrass stems and cut each one in half.
2. Sliced galangal thinly
3. Rip Kaffir lime leave
4. Crushed red chill
5. Cut the chicken breast into bite size
6. Boiled the water and coconut milk. Add lemongrass, galangal and Kaffir lime leave.

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Chicken Sour Soup

Khmer regular soup that you can find easily in every restaurant in Khmer. Lot of Khmer people think about this soup first if they want some tasty menu for the lunch or dinner. Let’s do it.

Ingredients 

• 1 free range chicken
• 2-3 kaffir lime leaf 
• 3 slices ghalangal
• 1 lemongrass stalk
• 1 pkg of ling oyster mushroom
• 10-15 basil stems
• 10 saw tooth mint
• 5-6 red chilies 
• 2 tbsp of chicken mix
• 1 tsp of salt
• 8 L of water 
• 5-10 green onion
• 4 cloves of garlic
• 2 tbsp of sugar
• 2 tbsp of fish sauce
• 4 tbsp of lime juice

To do

1. Lightly smash the garlic and lemongrass.
2. Add in garlic, lime leaf, lemongrass, ghalangal, salt, chicken mix and ½ fish sauce add in chicken, cook 20 minutes (turn off heat and leave in pot for another 10 minutes).
3.  After hand-shred the meat leaving the skin on will make the broth oily.
4. Cut mushroom thinly.
5. Add in the mushroom and the chicken. Let it simmer on high for 5 minutes. 
6. Finely chop the saw tooth mint, basil stems, green onion and chilies.
7. Add in the rest of the fish sauce.
8. We added the herbs when the soup was plated so that the herbs stay fresh and aromatic. Ready to serve.

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Thai Spicy Curry (Nam Ya)

Many foreigners know Khanom Jeen or soft fresh rice noodles very well but do not know that Thai cuisine has many curry sauce to eat with. Nam Ya Pa or Jungle curry is one of curry sauces that are very popular in Thailand and you can find this curry easily in many areas. This curry sauce has many Thai spices and herbs mixed together.

Ingredients 

• 500 g of rice noodle
• 800 g of fish
• 5 cup of water
• 5-6 Kaffir lime leaves
• 3 lemongrass 
• 3-4 turmeric
• 1 tbsp of salt
• 1 tbsp of sugar

For curry paste

• 5 dried red chili, soak
• 10-15 bird chili
• 3 tbsp of lemongrass
• 3 tbsp of galangal
• 2 tbsp of turmeric
• 4-5 shallots
• 10-15 garlic cloves
• 1 tbsp of shrimp paste
• 1 tsp of black pepper corn

To do

1. Cut fish in half.
2. Crush lemongrass and turmeric set aside.
3. Boil the water add lemongrass, turmeric, Kaffir lime leaves, salt, sugar and fish into pot. Simmer until cook than cool down.
4. Pound dried red chili, bird chili and black pepper corn until smooth
5. Add lemongrass, galangal, turmeric, garlic, shallots, shrimp paste and cooked fish pound until all ingredients combine.
6. Add curry paste into fish stock.
7. Serve rice noodles with spicy curry sauce and vegetable. Ready to serve.

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