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Best-loved Thai classics

  • Published at 12:10 am October 14th, 2016
Best-loved Thai classics

Thai basil chicken

Ingredients: 2 cups minced chicken 6 cloves of garlic 8 green chillies 1/4 cup minced onion 3 tbsp soya sauce 2 tbsp oyster sauce 1 tbsp fish sauce 1/2 tsp black pepper 2 tsp sugar Handful of fresh basil 1/4 cup vegetable oil Directions: First, roughly chop the garlic and green chillies and then pound them slightly. You want them to be smashed but not a smooth paste. Heat the oil in a wok over high heat. Add the garlic, green chillies and the onion. Sauté for 2 to 3 minutes, until the raw smell is gone. Add the chicken and stir continuously to separate the minced meat. Cook until the chicken has changed its colour. Now, add the soy sauce, oyster sauce and fish sauce. Mix well and add the sugar and black pepper. Cook for 2 minutes. Add the basil and mix well. Take it off the heat and serve with plain rice. Note: You can reduce the amount of chillies as per your taste. Squid and shrimp can be cooked in the same way as well.

Thai baked 2Thai baked fish

Ingredients: 1 medium size fish of your choice. (Snapper, trout, sea bass or koral) 2 tbsp soya sauce 1 tbsp fish sauce 3 cloves of minced garlic 1 tsp brown sugar 2 tbsp coriander stems, chopped 1/4 tsp ginger paste 2 green chilies, chopped 1/2 tsp black pepper For the garnish: Handful fresh cilantro A 2 inch piece of ginger 1 red chilli, sliced in half Directions: Preheat your oven to 375°F/190°C. Clean the fish and score it on both sides. Place the fish on aluminium foil. In a small bowl, mix all the ingredients and pour it over the fish. Make sure to put some of the sauce inside the cavity of the fish as well. Wrap the fish well in the foil and bake for 25 to 30 minutes. Cooking time will vary depending on the size of the fish. While the fish is baking, julienne the extra ginger as thinly as possible and fry them in a tablespoon of oil until it becomes nice and crispy, and set it aside. Keep one tablespoon of the oil aside. Once the fish is cooked, take it out of the foil and place it on your serving dish. Garnish with a generous amount of fresh cilantro and the red chilli. Heat that saved ginger oil until really hot. Drizzle it over the fish and the garnish. It gives it a nice sizzle. Top it off with the crispy ginger. Serve with steamed rice. Note: You can cook the fish on the stove by steaming as well. Place the fish on a plate. Boil water and place the plate over the water. Make sure that the water doesn't touch the fish. Cover and steam for 20 to 30 minutes.

Mango 2

Mango with sticky rice

Ingredients: 1 cup short grain Thai Jasmine rice 1 can coconut milk 2 tbsp sugar 1 large ripe mango Directions: Soak the rice for 60 minutes. Wash it well. Open the can of coconut milk and stir it well to bring it together, as, in the can, the cream and water tends to separate. Now, pour half of the coconut milk, one tablespoon of sugar and one and a half cup of water in the rice and cook. Once the rice is cooked, let it cool down. Add the rest of the coconut milk with one tablespoon of sugar in a small pan and let it reduce over low heat until it thickens into a sort of syrup. Let it cool down. Slice the mango thinly. To serve, put the rice in a bowl and add the mango on top. Pour the coconut cream over it and serve. BIO: Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you along for the ride