Stir Fry Morning Glory

Hi Folks!! In addition to our Thai Cuisine,   I am going to talk about a very common and popular Thai dish made of morning glory called “Pad Pak Bung Fai Deng”, or “Morning Glory Stir Fry”. Morning Glory is a leafy Green Vegetable and very much available throughout the season. As all of us know that Green vegetable are excellent sources of Vitamins, dietary fiber and minerals. A regular consumption of green vegetables can significantly reduce the risk of muscular degeneration, obesity and Type 2 diabetes, reason why it can be a part of any diet plan.  

For Vegetarians:

Ignore Oyster Sauce and Mushroom Sauce can be an ideal substitute.

Ingredients:-

·         Morning Glory – 250 Grms

·         Cloves of Garlic – 3 (Crushed)

·         Red Thai Chilies – 3 nos (Crushed)

·         Soya Sauce – 1 tbsp

·         Oyster Sauce – 2 tbsp

·         Salt as per taste

·         Cooking Oil – 2 tsp

·         Water – 50 ml

Preparation Method:-

Ø  Cut Morning Glories in 4 inch pieces; Separate leaves from stem.

Ø  Then wash and drain thoroughly. Keep aside.

Ø  Heat the Oil in a Pan; add Crushed Garlic and sauté for a minute.

Ø  Add Morning glory & Water: Stir fry for 2 mins.

Ø  Add Chilies, Oyster Sauce, Soya Sauce, Salt and Stir for 3 mins in high flame.

Ø  Ensure it should not be overcooked; otherwise the taste will be bad.

Ø  Now the “Stir Fry Morning Glory” is ready.

 Stir Fry Morning Glory is well served with Steamed Rice.

Chicken Liver Stir Fry

Hi Guys!! Today’s recipe is a variance of a famous Thai dish called “Pad Kueng Niey Gay”, in other words this is called as “Chicken Liver Stir Fry”. Before recipe, let me brief some health benefits of chicken liver. Chicken liver are very healthy as they provide excellent source of Iron, Vitamins & Minerals that needs to maintain our health and reason why the physicians all over the world has recommended it for anyone. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken Liver – 50 gms

·         Sweet Chilli – 2 Nos

·         White Onion – 1 (Small)

·         Garlic Cloves – 4

·         Pepper Powder – 1 tsp

·         Soya Sauce – 2 tbsp

·         Oyster Sauce – 2 tbsp

·         Sugar – ¼ tsp

·         Thai All Seasoning Powder – ½  tsp

·         Water – 1 Cup

·         Oil – 2 tbsp

·         Salt as per taste

Preparation Method:

Ø  First boil water with Salt & cook Liver for 3-4 mins and drain out the water completely.

Ø  Slice Sweet Chilly & Onion. Either Pound the Garlic cloves or slice them.

Ø  Heat Oil in a Pan, add sliced Onion & Garlic; Sauté for 2-3 mins in low medium flame.

Ø  Add cooked Chicken Liver & Sliced Sweet Chilly; Stir for 5 mins in medium high flame.

Ø  Add Sugar; Pepper Powder; Oyster Sauce; Soya Sauce and cook for another 3 mins.

Ø  Finally add Thai All Seasoning Powder; mix well and cook for a minute.

Ø  Now the “Pad Kueng Niey Gay “or “Chicken Liver Stir Fry” is ready.

Chicken Liver Stir Fry is well served with Steamed Rice.

Tom Yum Kung

In addition to our Thai Cuisine, today I’m going to talk about the most favorite Thai food, called “Tom Yum Kung” or Tom Yum Goong”. According to the recent study, Tom Yum Kung stands the No1 of top ten Thai dishes being loved by the foreigners and among Thais as well. As per an artical published by CNNGo, Tom Yum Koong ranked top 8 world's best food.   Tom Yum Kung is basically a subtle blends of hot and sour soups in combination of Shrimps/Prawn with fragrant herbs. This Thai delicacy is not only delicious but also nutritious as well. We get proteins from Shrimps and fiber with other nutritional benefits from herbs.  There are many variations of Tom Yum available these days. You can add Chicken, Fish, Beef or any type of Sea foods as per your choice and if you are a vegetarian you have an option too by adding either Button Mushrooms or Oyster Mushrooms. If I have to choose a Thai dish, without exception I’ll opt for Tom Yum Kung. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken Stock/ Water – 2  Cups

·         Lemon Grass – 1 (Stalk) – Crushed and cut into ½ inch pieces

·         Thai Chilli (Fresh) – 4 (if you want spicy you can add more)

·         Galangal – 1 Piece(Sliced)

·         Kaffir Lime – 3-4  leaves (torn into pieces)

·         Small Red Onion – 2 (Sliced )

·         Button Mushroom – ½ Cups (Sliced in half)

·         Shrimp – 8-10  Pieces

·         Cherry Tomatoes – 2 (Optional)

·         1Fresh Lime or Lime Juice – 2 tbsp

·         Coconut Milk : ½ Cup (Optional)

·         Fish Sauce / Salt – as per taste

·         Chilli Paste – 1 tbsp

Preparation Method:

Ø  Clean and devein the Shells of Shrimps and leave the tail intact.

Ø  Boil Chicken Stock / Water in deep pot in a medium high flame.

Ø  Add Sliced Onion; Galangal Pieces; Crushed Lemon grass and cook for 5 minutes.

Ø  Then add cut Mushrooms and Shrimp: cook for 5 minutes or till the Shrimps turn pink.

Ø  Add Chilli Peppers; Chilli Paste; Coconut milk: fish sauce and cook for 5 minutes in a low flame.

Ø  Season with Lime Juice and mix well.

Ø  Now the “Tom Yum Kung” is ready. Serve hot.

Tom Yum Kung is well served with Steamed Rice, Thai Fried Rice and Thai Boiled Noodles.