LIFE SE ASIA MAGAZINE

Thai Fried Beef with Beans and Basil

By Love Food Asia

Love. Food. Asia.

This is a “during the week” easy and fast dish that tastes like you eat in a traditional Thai restaurant. With just a few ingredients you can create a upper class meal like this.


Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4


Ingredients:
  • 500 g beef steak, cut in thin slices
  • 200 g longbeans, cut in 3 cm pieces
  • 5 garlic cloves, chopped
  • 100 g (Thai) shallots, chopped
  • 2 red chilies, chopped without seeds
  • 1 bunch Thai basil, only leaves
  • 3-4 cm fresh ginger, cut in thin stripes
  • 3 tbs neutral oil
  • 1 tbs fish sauce
  • 3 tbs oystersauce
  • 2 tbs palm sugar
  • 2 pn salt
  • fresh chilies for serving

Method:

  • Heat oil in a wok on high heat
  • Fry basil leaves until crispy (leave some leaves for garnishing)
  • Remove the leaves and put them on a paper towel
  • Add garlic, shallots and chilies and stir fry…

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Thai Coconut Milk Soup with Chicken (Tom Kha Gai)

Thai Coconut Milk Soup with Chicken

“This menu is very easy to make and the taste is similar to ‘Tom Yum’. But we add coconut milk for this menu. Coconut Milk Soup with Chicken has an intense flavor. It’s a delicious to eat with rice.

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Ranong Green Tea with Jasmine flavor  what aroma!

ranong green jasmine tea

  Tried a new tea yesterday.   What aroma, wish someway  to share with you.

About

Mulberry leaf tea is a popular tea with immune-boosting antioxidants and anti-cancerous alkaloids. Distinctively flavored, this mild tea has been shown to reduce cholesterol, blood sugar and blood pressure.  Mulberry leaves grown from their established plantations on the foothills of North West Thailand, make for the most delicious and delicate Mulberry Green Tea. Ranong Green Tea is a product of Benefit Tea

Contact

Address:

Telephone:

Email:

PO Box 1694
Bristol
BS49 4WJ
UK
+44 (0)117 972 3636 info@benefittea.co.uk

 

Mulberry Tea

How I used it.

used 2 bags and hot water.  Without using the milk, was a little bitter.  So I used condensed sweet milk and unrefined brown cane sugar.  Stir briskly and it was very good.  Smooth!    I think drinking slowly is better for this tea.  Sipping from a cup

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Have you tried it?

Can view more about Holistic Health

Fried Fish with Garlic

 

Fried fish

This is an easy delicious fish dish. Big fish marinated with garlic-pepper, then fried until golden crisp. And sprinkle with fried garlic finally.

Ingredients

1. 1 Fish       2.  1 Tbsp. Salt      3.  1 Cup Minced Small Clove Garlic      4. 1 Tsp. Pepper    5. 2 Liters of Palm Oil

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How to cook

1. Apply salt, pepper, garlic and evenly over the fish.    Marinate for 30 minutes.    2. Heat the oil. Separate garlic that bring to marinated fish before. Fry fish until crispy on both sides. Set aside to drain.     3. Reduce heat to low, then fry garlic until crispy.     4. Plate fish on a plate, garnish with fried garlic and you’re done.

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You see more SE Asia Recipes at our page 

Thai Shortbread Cookies (Kanom Gleeb Lam Duan)

Thai Shortbread Cookies (Kanom Gleeb Lam Duan)

Another Thai tradition dessert that many Thai know. This menu is not too hard to make. The taste of sweet and the smell from fragrant candle are hard to break your will!

Ingredients

  1.  150 grams cake flour    2.  76 grams powdered sugar   3.  One pinch of salt   4.   1 teaspoon rose extract or vanilla extract Enough melted lard or mild-flavored vegetable oil or melted butter to create a smooth dough (approximately 6-7 fluid ounces)

Instructions

Thai Shortbread Cookies (Kanom Gleeb Lam Duan)

Preheat the oven to 350 degrees F.

Mix the dry ingredients together in a mixing bowl. Slowly add your fat of choice into the flour mixture and stir with a spoon until the mixture forms a ball with some dry flour on the sides of the bowl. At this point, use your hands to gently mix the dough. You want a smooth dough that is not too wet or sticky and not so dry that it cracks and crumbles when you tear off a piece and try to make a ball out of it. Once a smooth ball is achieved, cover the bowl with a tea towel and let rest 2-3 minutes.

Meanwhile prepare one large cookie sheet by lining it with a piece of parchment paper or a Silpat mat. Form the dough into one-inch balls. For each one-inch ball, make a ¼-inch ball — that’s your stamen. Cut each one-inch ball into quarters. With your index finger and thumb, pinch and shape each wedge to form clean, crisp edges. Arrange four wedges on the prepared cookie sheet, conjoining and slightly overlapping the tips of the “petal.” With the tip of your pinkie or the wide end of a chopstick, lightly press the overlapped petal tips to “glue” them together and form a well into which the “stamen” will go. Lightly press a ¼ inch-ball into the well. Repeat. You should have about 15 flowers. Be sure to leave about one inch space between them on the cookie sheet.

Bake for 20 minutes. The cookies are done even though they’re not golden browned. (You get more brown color if you use melted butter, slightly darker color if you use lard, and very pale color if you use vegetable oil.) Let the cookies cool on the cookie sheet before transferring them onto a cooling rack. Store in an airtight container.

 

 

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