Food Minia

Thai Translation - Gai = Chicken, Pad = Stir-Fry, Makaham = Tamarind This dish has been made at the request of one of our readers who had the pleasure of sampling it at a restaurant some years ago in Germany. It is a thai-take on the sweet-and-sour dish that is very popular all over the world, but combines the crunch of cashew nuts and the crispiness of the basil too! Ensure that your work is hot and your ingredients are all ready before you make it as it is a quick and fast dish to make. Cooking Time – 10 minutes Preparation Time – 20 minutes Serves 4 Ingredients 200g chicken breast 2 ear-mushrooms 1 small onion 1 small carrot ½ inch piece galangal 2 small red chilli's 4 garlic cloves ½ cup holy basil ½ cup cashew nuts 1 tbsp vegetable oil 1 tbsp cornflour mixed in 1/3 cup water Sauce Ingredients 2 tbsp fish sauce 1 tbsp tamarind paste 2 tsp palm sugar 3 small red chilli's Method Prepare the sauce: combine the tamarind paste, fish sauce, palm sugar and red chilli's in a s...

Thai Translation - Pad = Stir Fried, Krapow = Holy Basil, To Hu Pad Krapow is a very popular and full flavoured dish that usually is made with pork or chicken. It has a uniue earthy flavour but can also be very spicy. In this version, I made it using tofu, cauliflower and mushrooms which makes it very nutritious and delicious too! The key ingredient to Pad Krapow is krapow – or holy basil. Holy basil can be substituted for regular Italian basil but it wont have the same earthy taste to the dish. You should be able to find holy basil in some supermarkets or specialty Asian grocery stores and it can be identified by the woody stems and slightly furry leaves. Cooking Time – 15 minutes Preparation Time – 10 minutes Serves 2 Ingredients 150g block firm tofu 100g oyster or straw mushrooms 100g cauliflower 1 bunch holy basil 4 small red chilli's 4 cloves garlic 2 tsp palm sugar 1 tbsp soy sauce 2 tbsp mushroom oyster sauce 1 tsp white pepper 2 tbsp vegetable oil 1/3 cup water Method Fin...

Thai Translation - Pad = Stir Fried, Khana = Chinese Broccoli, Moo Grob = Crispy Pork This delicious dish with a hint of the Chinese influence on thai cooking is super easy and super yummy. Made with only a couple of ingredients, it can be quickly whipped up and served with steamed rice. This is a dish I fell in love with at Spice I Am restaurant in Sydney. The flavours were amazing and I had never eaten Thai food like it before. This recipe will definitely have you wanting more! Cooking Time – 10 minutes Preparation Time – 5 minutes Serves 2 Ingredients 1 bunch chinese broccoli ½ cup crispy pork ½ tsp white pepper 2 tbsp oyster sauce 1 tsp powdered chicken or pork stock 1 tsp cornflour dissolved in 2 tbsp water 3 medium red chilli's 4 cloves garlic 2 tbsp vegetable oil Method Wash your chinese broccoli and slice into thirds. Finely dice the garlic cloves and chop the chilli's in half (leave whole if you prefer it to be mildly spicy) Heat your oil in wok over medium high he...

Thai Translation – Gai = Chicken, Sai = Add, Takrai = Lemongrass Gai sa takrai is a deliciously spicy and herb laden dish. It has an unusual taste, unlike other Thai dishes but you wont be dissatisfied if you take the plunge and eat it. If you prefer your dishes on the mild end of the scale, leave out some of the chilli, but add a little just for taste. Cooking Time – 5 minutes Preparation Time – 10 minutes Serves 4 Ingredients 200g chicken ½ onion 1 stem lemongrass 3 shallots 4 small chillis 2 kaffir lime leaves 1 inch piece galanga 1/2 chicken stock cube / 1 tsp chicken stock 1 Tbsp fish sauce 2 tsp dried chilli 1 tsp sugar Juice from ½ lime Oil for frying Method Prepare the chicken – slice thinly and remove any gristle or fat. Finely chop the lemongrass, garlic, kaffir lime leaf and galangal. Chop the shallots and garlic chives into inch long pieces. Slice the onion into medium sized pieces. Chop the chilli roughly – note: the finer you cut the chilli, the spicier it will be...