Tag Archives: asian

Chicken Pad Prik

This is my take on chicken pad prik. In Malaysian thai-food restaurants, this dish features chicken and vegetables stir fried with loads of fiery birds-eye chillies and seasoned with soy sauce, oyster sauce and a few drops of fish sauce. Here I have used home made chilli paste instead. Serve with rice or faux-rice.

Ingredients

250 gm boneless chicken thighs (chopped into bite sized pieces)

50 gm green beans

40 gm cauliflower florets

50 gm carrots (peeled and sliced)

2 tbsp lemon juice

1 tomato cut into wedges

1 onion (peeled and sliced into rings)

small bunch coriander leaves (roughly chopped)

3 kaffir lime leaves (torn)

2 tbsp groundnut oil

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

Chilli paste

1 medium sized shallot (roughly chopped)

5 dried red chillies (cut into small pieces and soaked in hot boiling water for 5 minutes)

2 large clove garlic (finely chopped)

2 stalk lemon grass (finely chopped)

2 cm cube galangal (finely chopped)

Serves 4

Blend the paste ingredients until smooth. Heat the groundnut oil in a frying pan. Stir fry the paste ingredients until you see bubbles of oil. Now add the chicken, stirring frequently until it changes colour. Then add the cauliflower, carrots and green beans and continue stirring. When the vegetables soften, add the lemon juice, kaffir lime leaves, soy sauce, oyster sauce and fish sauce. Lastly add the tomato and onion rings. Turn off the heat when the onion softens. Garnish with the coriander leaves.

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Filed under Chicken, Diabetic-friendly, Main Dish

Spicy Asian Beef Salad

My mother-in-law gave me some leftover sirloin roast after a recent family dinner. I used it to make this salad just a few days before the new year.  It is incredibly quick and yummy but very spicy. If you are fearful of chillies, reduce the quantity or use the sweeter variety and don’t  forget to remove the seeds and pith. Serve with warm rice and green salad.

Ingredients:

250 gm of cooked beef  ( I have used roasted beef sirloin)

2 shallots  (peeled and finely sliced)

2 tomatoes ( finely sliced)

a bunch of cilantro (roughly chopped – I have run out of this at the time so you don’t see it in the picture)

For the dressing:

2 bird-eye green chillies (finely chopped)

2 red chillies (finely chopped)

2 tablespoon of lemon juice

2 tablespoon  fish sauce

2 tablespoon of soy sauce

6 tablespoon of groundnut oil

Serves 4

First make the dressing. Mix all the dressing ingredients well.  Place meat, shallots, tomatoes  and half the cilantro in a bowl. Pour over the dressing and gently mix. Serve with the rest of cilantro as garnish.

That’s it!

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Filed under Diabetic-friendly, Meat