Chicken Satay (สะเต๊ะไก่)

Thai-style chicken satay! Serves: 4-6 as starter or snack For chicken 500 g Chicken breast fillets, or chicken breast sliced into thin pieces (13-15 pieces) 100 ml Coconut milk 1 stalk Lemongrass, using only the bottom part (white bits), sliced then pounded 1 tsp Galangal, diced then pounded 1/2 tsp Cumin powder 2 tsp Coriander…

Eggplant Indian Curry

Roasted eggplants has lovely smokey flavour to it. Delicious. What you need 2 servings portion Basic Indian Curry Sauce (i.e. half the recipe from here) 1 large Eggplant Oil 1/2 cup Frozen peas Salt to taste How to put this together Heat oven to 230 C Line baking tray with foil. Brush eggplant (whole) with…

Basic Indian Curry Sauce

The key to making this sauce is to NOT rush it. You want to slowly cook the onions & tomatoes to extract flavours over low heat. Make a large batch, and keep in the freezer Simply re-heat the sauce with a bit of water, add meat or vegetables and simmer until cooked. Makes: sauce for…

Plain Congee (ข้าวต้มกุ๊ย)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries. Serves: 4 What you need 1 cup Thai jasmine rice 1/4 cup Sticky rice 6 cups water How to put this together Add both types of rice in a pot + 3 cups of water…

Seitan Rendang (Vegan)

The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4 What you need 125g Dried seitan cubes (roasted gluten) 10 cloves Garlic 5 Shallots 15 Dried red chilli, soaked in hot water to soften 4 Candle nuts, pan roasted…