Tom Kha Gai

Ingredients For Tom Ka Gai:
Chicken breast 2
Oil 3 tbsp
Coconut milk 2 cans
Water 2 cups
Minced ginger 2 tbsp
Fish sauce 4 tbsp
Lemon juice 1/4 cup
Red chili crushed 1/4 tsp
Turmeric 1/2 tsp
Green onion 2 tbsp
Coriander chopped 1 tbsp


Method:
Cut the chicken into thin strips and sauté in oil for 2 to 3 minutes util the chicken turns white.
In a pan, bring coconut milk and water to a boil.
Reduce heat.
Add ginger, fish sauce, lemon juice, crushed red chilies and turmeric.
Simmer until the chicken is done.
Sprinkle with sliced green onions and fresh coriander and serve steaming hot.

Tom Ka Gai by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Thai Seafood soup

Ingredients For Thai Seafood Soup:

Fish fillets cubed 250 gm
Prawns 250 gm
Chicken stock 4 cups
Lemon grass 2 tbsp
Kaffir lime leaves 6
Galangal 3 pieces
Lemon juice 2 tbsp
Fish sauce 2 tsp
Fresh coriander 1 tbsp
Coconut milk 340 ml

Method:

Combine stock, lemon grass, kaffir lime leaves, galangal, boil uncovered and then simmer, add in the lemon juice, fish sauce, coriander, coconut milk and stir in the prawns and fish fillets.
Cook just until fish is done and the prawns turn pink.
Do not overcook.
Do not reheat.
Serve immediately.

Thai Seafood Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Thai style spicy wings

Ingredients For Thai Chicken Wings:

Chicken wings 1/2 kg
Flour (Maida) 3/4 cup
Red chili sauce 2 tbsp
Salt to taste
Black pepper powder 1/4 tsp
Oil 4 tbsp
Egg 1
Ginger paste 1 -1/2 tbsp
Water 2 tbsp
Garlic, peeled 15-20 cloves
Red curry paste 2 tbsp
Tomato ketchup 3 tbsp
Fish sauce 1 tsp
Lettuce a few leaves
Basil leaves (Tulsi) 1/2 cup

Thai Style Spicy Chicken Wings by Zarnak sidhwa

Thai Chicken Stir Fry

Ingredients for Thai Chicken Stir Fry:
Chicken breasts, 500 gm Cut into strips or bite-size pieces, OR 5-6 chicken thighs
Purple onion, chopped ¼ cup
Garlic, minced 5 – 6 cloves
Ginger, thinly sliced 1 inch piece
Fresh red chili, sliced 5
Mushrooms, sliced 5 – 6
Red pepper, de-seeded/sliced 1
Fresh basil a handful
Coconut oil/vegetable oil 2 tbsp
Ingredients for Stir Fry Sauce
Coconut milk 2/3 cup
Red Thai curry paste 2 ½ tbsp
Fresh lime juice 3 ½ tbsp
Soya sauce 1 ½ tbsp
Crushed red chili 1 tsp
Brown sugar 1 tsp
Salt 1 tsp

Preparation:
1. Combine all 'stir fry sauce' ingredients together in a cup or bowl, stirring well to dissolve the sugar. Taste-test it, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich flavor of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too salty or sweet (note that it will be less salty when combined with the chicken and vegetables).
2. Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.
3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry until fragrant, 1-2 minutes. Then add chicken together with the marinade. Stir-fry for 5-6 minutes, until the chicken is cooked. Add more of the stir-fry sauce as you cook, keeping it moist rather than dry.
4. Add the mushrooms, red pepper, and enough stir-fry sauce to just cover ingredients. Simmer 3-5 minutes, or until the vegetables have turned bright in color but still retain some crispness. (Note: this is a rather 'saucy' stir-fry that is never dry - the sauce is meant to also flavor the rice or noodles it is served with).
5. Reduce heat to minimum and do a final taste-test, adding a little more lime juice if too salty or sweet. Add more chili for more spice.
6. Top with a sprinkling of fresh basil and serve with plenty of jasmine rice.

Thai Chicken Stir Fry by Taha Zoeb

Note: Brand Name of Thai red curry paste: Suree


Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Thai Minced Chicken Salad

Ingredients For Thai Minced Chicken Salad:
Lemon grass 2 stalks
Lime grass  4
Fresh red chilies 2
Garlic 3 cloves
Ginger 1 piece
Chicken mince 1/2 kg
Red chili powder 1 tsp
Oil  2 tbsp 
Thai Fish Sauce 1 tbsp
Onion, Chopped 1
Spring onion 1
Chicken stock 1 cup
Lemons (juice) 2 lemons
Mint few
Basil leaves few
Coriander leaves   few

Ingredients For Serve:

Cabbage leaves few
Lemon wedges few
Deseeded cucumber a little
Bean sprouts a little
Salad  a little

Method:
First grind the ginger, garlic, lime leaves, red chilies and lemongrass.
Heat oil, add ground paste, saute add the mince, red chili powder  fish sauce, onion, spring onion, lemon juice, remove from fire and add the mint, coriander and basil leaves.
Serve the salad in cabbage leaves and with lemon wedges, deseeded cucumber bean sprouts and salad.

Thai Minced Chicken Salad by Zarnak Sidhwa

Pineapple Fritters With Green Tea Ice Cream

Ingredients For Pineapple Fritters With Green Tea Ice Cream:
Ripe Pine apple 300 gm
Wheat flour 150 gm
Desiccated coconut 20 gm
Corn flour 75 gm
Butter 100 gm
Sugar 25 gm
Baking powder  1 tsp
Custard powder 1 tsp
Oil  as required
For Sauce:

Coconut milk 100 ml
Palm sugar 100 gm
Diluted corn starch 10 gm
Condiment:

Green tea ice cream  1 scoop
For Garnish:

Mint leaves  as required
Icing sugar  as required

Method:
Cut 300 gm pineapple into cubes.
Then in a bowl add 150 gm wheat flour, 20 gm flour, 20 gm coconut, 75 gm corn flour, 100 gm butter, 25 gm sugar, 1 ts baking powder, 1 tsp custard powder, as required oil and water to make batter.
Now dip pineapple chunks into the batter and fry.
Serve with the sauce drizzled on the fritters and green tea icecream on the side. 
Decorate with a mint leaf.
Dust with icing sugar.

For Sauce:
In a pan put 100 gm palm sugar in it, then add 100 ml coconut milk with 10 gm diluted corn starch in it and cook till it turn thick.

Pineapple Fritters With Green Tea Ice Cream by Chef Lambok (The Noodle House, PC, Karachi)

Pineapple Fried Rice

Ingredients For Pineapple Fried Rice:
Steamed rice 250 gm
Pineapple diced 50 gm
Egg 1
Sambal chili sauce 30 gm
Long bean 20 gm
Red chili 1
Chicken powder 1 tsp
Spring onion  20 gm
Cooking oil 20 ml
Sambal Chili Nasi Goreng Sauce:

Shrimps paste 50 gm
Sambal Oelek 290 gm
Oyster sauce 100 ml
Light soya sauce 100 ml
Sweet soya sauce 50 ml
Dried chili flakes  15 gm
Thai chili paste  300 gm
Fried Shallot  for garnish
Spring onion sliced  for garnish

Method:
Pour oil in a pan, and then add 1 egg, 50 shrimps paste, 290 gm sambal oelek, 100 ml oyster sauce, 100 ml light soya sauce, 50 ml sweet soya sauce, 30 gm chili sauce, 15 gm fried chili flakes and 300 gm Thai chili paste to saute.
Then add long beans, red chili slice and chicken powder to mix well.
In the end add rice to mix well and add 50 gm pineapple chunks with spring onion from top.

Pineapple Fried Rice by Chef Lambok (The Noodle House, PC, Karachi)

Grilled Prawns Skewers With Pineapple Dipping Sauce

Ingredients For Grilled Prawns Skewer With Pineapple Dipping Sauce:
Large prawns 250 gm
Red curry paste 50 gm
Lime juice 10 ml
Lime kaffir leaves 2 
Garlic, fine chopped 20 gm
Sweet soya sauce 10 ml
Fish sauce 5 ml
Coconut cream 20 ml
Oil 10 ml
Skewer 3

Ingredients For Dipping sauce:

Red chili bird 20 gm
Garlic chopped 20 gm
Fish sauce 50 ml
Coriander leaves 5 gm
Pineapple blended 100 gm
Sweet soya sauce 50 ml
Peanut crushed 50 gm

Method:
First clean the 250 gm prawns.
Make butterfly shapes from prawn.
Then marinate them with 10 ml lime juice, 50 gm red curry paste, 2 shredded lime leaves, 20 gm chopped garlic, 10 ml sweet soya sauce, 5 ml fish sauce, 20 ml coconut cream and 10 ml oil to leave it for an hour.
Then place it in bamboo skewer and grill it on preheated grill pan.

For Dipping Sauce: 
First blend the 100 gm pineapple.
Then roast the 50 gm peanut and crush them.
Take some 20 gm red chili bird chopped, 20 gm garlic chopped and add in 50 ml fish sauce with 5 gm slice coriander and 50 ml soya sauce to mix.

Grilled Prawns Skewers With Pineapple Dipping Sauce by Chef Lambok (The Noodle House, PC, Karachi)

Som Tam (Thai Papaya Salad)

Tom Yum Goong

Green Chicken Curry

Stuffed Chili Shrimp

Stuffed Chili Shrimp by Chef Shehzad (Cafe Zouk, Karachi)

Thai Special Noodles

Thai Special Noodles by Chef Shehzad (Cafe Zouk, Karachi)

Thai Salad

Ingredients for Thai Salad:

Cabbage finely sliced

Carrot julienne-cut 

Red Capsicum julienne-cut 

Fish Sauce

Lemon grass chopped

Kaffir lime leaves chopped

Crushed red chillies

basil leaves

Directions:

To prepare the salad, combine the salad ingredients in a large bowl.

Drizzle fish sauce over salad and toss well. 

Serve immediately with Chung Mai Chilli Chicken and Thai Garlic Rice as a crunchy side dish.

Thai Special Salad by Chef Shehzad (Cafe Zouk, Karachi)

Thai Garlic Rice

Ingredients for Thai Garlic Rice:

Rice 250 gm
Garlic chopped 50 gm
Salt n pepper 1/4 tsp
Sesame oil 1 tbsp

Method:

Boil 250 gm rice in water and keep aside.
The rice should be cold before cooking.
Heat a wok on a high flame.
Heat 1 Tbsp sesame oil in a wok and sauté 50 gm chopped garlic.
When the garlic is brown, add the rice and 1/4 tsp salt and pepper.
Stir-fry until everything is well mixed (1-2 minutes).
Dish out when well mixed and heated.
Put in a small bowl and overtrun it on a plateso that it takes the shape of the bowl and serve with Chung Mai Chilli Chicken and Thai Salad.

Thai Garlic Rice by Chef Shehzad (Cafe Zouk, Karachi)

Chung Mai Chilli Chicken

Ingredients For Chung Mai Chili Chicken:
Chicken finely sliced 200 gm or 2 chicken breast 
Garlic finely chopped 1 Tbsp or 4-5 cloves
Red capsicum juliennes 10 gm 
Yellow capsicum juliennes 10 gm
Green capsicum juliennes 10 gm
Lemon grass Finely sliced 5 gm
Green chillies 10 gm slitted
Red chili paste 20 gm
Oyster sauce  20 ml
Fish sauce 5 ml
Sesame oil 2 tbsp

Method:
Heat 2 Tbsp sesame oil in a wok and sauté 1 Tbsp finely chopped garlic.
Add in 200 gm chicken, 5 gm lemon grass, 10 gm slitted green chillies and stir fry.
Add in juliennes of 10 gm red capsicum, 10 gm yellow capsicum, 10 gm green capsicum, 20 gm red chili paste and cook thoroughly.
Add in  20 ml oyster sauce and 5 ml fish sauce and stir fry for a few minutes.
Dish it out and serve with Thai Garlic Rice.

Note:
- Chung Mai is a place in Thailand.
- Don't put extra salt as fish sauce is salty. 

Chung Mai Chilli Chicken by Chef Shehzad (Cafe Zouk, Karachi)

Thai Week - Apr 29 to May 3rd, 2013

Recipe line up for Thai Week - Apr 29 to May 3rd, 2013

1. Chung Mai Chilli Chicken, Thai Garlic Rice, Thai Special Noodles, Stuffed Chilli Shrimp
2. Green Chicken Curry,Tom Yum Goong and Som Tam (Thai Papaya Salad)
3. Grilled Prawns Skewer with Pineapple Dipping Sauce, Pineapple Fried Rice,Pineapple Fritters with Green Tea Ice Cream
4. Thai Minced Chicken Salad, Thai Coconut Pudding, Spicy Thai Omelets, Refreshing Coconut Drink And Coconut Rice
5. Thai Fried Rice, Pad Thai, Fried Chicken with Cashews, Banana in Coconut Milk

Thai Chicken Soup

Ingredients for Thai Chicken Soup:
Coconut milk 2-1/2 cups
Ginger 1/2 cup
Lemon grass 15
Fresh lemon leaves 1
Onion, chopped 1/2
Chicken 1/2 cup
Salt 1/2 tsp
Hot thai chillies 5-6 small
Coconut cream 1 cup
Lemon juice 3 tbsp
Thai fish sauce 2 tbsp

Method:
Bring the coconut milk to a boil and add the galangal, lemon grass, onion and lemon leaves.
Add the chicken, salt and simmer slowly over low heat.
When the chicken is cooked through, pour the coconut cream into the soup, stir gently and when the soup returns to a boil, turn off the heat.
Add the fish sauce, lime juice and chillies.
Transfer to a bowl and serve hot.

Thai Chicken Soup by Zarnak Sidhwa

Thai Corn Soup

Ingredients

Vegetable stock 3 cups

Sweet Corn (cream style) ½ cup

Carrots, sliced ½ cup

Mushrooms, sliced 5 – 6

Spring onion greens, sliced 2 – 3 tsp

Spring onion, sliced 1

Green chili paste 1 tsp

Oil 1 tbsp

Salt to taste

Lime leaves 2

Lemon grass 1 stalk

Ginger 1 inch piece

Lemon juice 1 tsp

Method

Take the vegetable stock in a pan and add lemon leaves, lemon grass and ginger. 

Bring to a boil and let it boil for 5-7 minutes. 

Heat a little oil in a pan, add sliced onions, carrots, mushrooms and sauté for few minutes. 

Strain the stock and pour it over the sautéed vegetables. 

Add sweet corn and boil for 2-3 minutes. 

Add salt to taste and green chili paste. 

Add spring onion greens and coriander leaves. 

Add a little lemon juice for sourness and serve hot.

Thai Corn Soup by Zarnak Sidhwa

Tom Yum Pizza

Ingredients for Base:
Flour 2 cups
Yeast 1 tsp
Caster sugar 1 tsp
Milk powder 1 tbsp
Oil 4 tbsp
Salt ½ tsp
Egg 1

Ingredients for Pizza Sauce:
Oil 1 tbsp
Prawns 6-8 large
Fish chunks boiled ½ cup
Onion, cubed 1
Capsicum, cubed 1
Tom Yum paste 2 tbsp
Cheddar cheese grated as required
Mozzarella cheese grated as required
Oregano (to sprinkle) 1 tsp

Method :
For the base: 
Knead all ingredients with lukewarm water.
Keep in an oiled bowl to rise in a warm place for atleast an hour. 

For the sauce:
Cook the prawns and boiled fish chunks in oil. 
Add tom yum paste and water.
Add in capsicums and onions when done. 
Sauce should be thick. 

Roll the pizza dough.
Top with seafood sauce, sprinkle some cheese and oregano and let rise for 15-20 minutes and then bake at 180 degrees for 10 minutes or till risen and golden.

Tom Yum Pizza by Zarnak Sidhwa