recipes | south east asian taste, thailand versus vietnam

hello! it comes to weeks before yos turns 30 (new chapter!).. been spending weekends with cooking food that comfort him, since he's been sick since the last two weeks. cough cough, please go away! birthday boy shouldn't be sick.. hopefully, he will heal completely before wednesday.

theme for these two weekends is asian food; thai and vietnamese. one recipe was adapted from an american and another recipe was adapted from a singaporean, but both gave us good asian tastes.



first recipe would be from tieghan;

thai basil beef and lemongrass rice bowl (ps.: i modified a bit)
2 servings


ingredients:

lemongrass rice:
1 cup uncooked jasmine rice
1 cup coconut milk
1 cup water
1 tbsp sesame oil
1/4 cup chopped lemongrass

thai basil beef:
1 large carrot, cut into matchsticks
1/2 red pepper, cut into matchsticks
1/2 green pepper, cut into matchsticks
1/2 yellow pepper, cut into matchsticks
5 green chilli, thinly sliced
1/2 tbsp fish sauce
1/4 tbsp honey
1 tbsp sesame oil
juice of 1/2 lime
2 cloves of garlic, minced or grated
1 tsp grated ginger
400gr beef
pinch of black pepper
60ml soy sauce
1/2 cup sweet thai chilli sauce
1 cup fresh basil

method:
1. cook the rice with rice cooker. the water proportion shall be 1:1 of coconut milk and water. use your finger to measure in traditional way. ;) also put in the sesame oil and lemongrass in the rice cooker.
2. make the salad: add the carrots, peppers, green chilli, fish sauce, honey, lime juice, and 1 tbsp soy sauce into a medium bowl. toss well and set aside.
3. put oil in a bowl-plate, add in garlic and ginger. cook for 30 seconds in a microwave on high. add in beef and season it with black pepper. put it into the microwave once again until the beef become brownish. (meanwhile, heat the oven at 200 deg C) add in the rest of soya sauce, sweet thai chilli sauce, and 1/2 cup of fresh basil.
4. put the beef into the preheated oven and cook until the sauce coats the beef. stir once in a while.
5. when it's ready, put in the remaining basil into the bowl.
6. scoop rice into a bowl, put the beef and the salad on top of the rice.
7. eat while it's hot.

the second recipe would be from diana gale;

vietnamese baked lemongrass chicken with caramel (ps.: with modifications!)
2 servings


ingredients:
1 tbsp fish sauce
3 tsp minced garlic
1/2 tbsp curry powder
1/4 tsp salt
1 tbsp + 3/4 tsp sugar
300 gr boneless breast chicken, diced
1 1/2 tbsp water
1 1/2 tbsp olive oil
1 lemongrass stalk, tender inner white bulb only, minced
4 small shallots, thinly sliced
4 red chilli, minced
spring onion for garnishing

method:
1. into a bowl, add chicken, minced garlic, fish sauce and curry powder.
2. add salt and 3/4 tbsp sugar
3. stir to coat the chicken evenly. set aside.
4. in a plate, add 1 tbsp of sugar and 1/2 tbsp of water. put into a microwave (high) for 90 seconds, check after 1 min whether it's been caramelised. (depends on the microwave, please check every 30 seconds)
5. once it's done, remove from microwave and immediately stir in the remaining water. transfer the caramel to a small bowl and set aside.
(you may start to preheat your oven on 200 deg C)
6. in an microwave safe bowl, add the olive oil, add shallots, lemongrass, and chilli. microwave for 1 min.
7. add the chicken and the caramel into the bowl.
8. put it into the oven and bake for 30mins until the chicken is fully cooked.
9. garnish with spring onion and enjoy while it's hot.

next asian cuisine shall be indonesian. promise! ;)


1 winds from friends and strangers:

Inaeu said...

istri idaman banget sih nih asli, hebat kamu novel!!

a little wind

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i bake my own bread for breakfast, i craft everything i could think of, i watch arsenal, i dream of alaska, and i befriend old cameras. my world rotates on september.

inspiration.

 

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