Tag: Asian

Summer Home Kitchen — Mango Spring Roll with Thai Curry Sauce

Hey guys! Here is another episode of Summer Home Kitchen! This time what I am presenting is the Mango Spring Roll with Thai Curry Sauce. This dish looks very simple but it does take some time and effort to make so sit back, relax, and enjoy!

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Name: Mango Spring Roll with Thai Curry Sauce

A little info:
This dish is inspired by a restaurant I went to during the summer. It is quite a novel combination for making spring rolls and the taste is amazing. It is especially suitable for the summer as a refreshing appetizer. Spring roll is relatively easy to make but the sauce will take a long preparation time.

Ingredients:

–For Thai Curry Sauce
Vegetable oil — 2 tablespoons
Minced green onions — 1/3 cup
Minced peeled fresh ginger — 1 tablespoon
Minced garlic cloves — 2
Thai red curry paste — 2 tablespoons
Smooth peanut butter — 3/4 cup
Canned unsweetened coconut milk — 1 cup
Chicken/veggie stock — 1/2 cup
Sugar — 1 tablespoon
Soy sauce — 1 tablespoon
Black pepper — 1/2 teaspoon
Fresh lime juice — 2 1/2 tablespoons
Chopped fresh cilantro — 1/2 cup

–For Mango Spring Roll
Spring mix veggie — 300g
Avocado — 2
Mango — 2
Dried mushroom — 200g
Dried shrimp — 100g
Spring roll wrap — 1 pack (available at most Asian grocery store)

Let’s cook it up!

–For Thai Curry Sauce
1. Heat pan with oil to medium heat

2. Sauté minced garlic, ginger and green onions for 2 mins

3. Add in Thai red curry paste, peanut butter, coconut milk, stock, sugar, soy sauce, and black pepper

4. Keep whisking and heat at medium heat for 5-10 mins

5. Remove from heat, cool down, add in lime juice

6. Serve with minced cilantro, now you have Thai Curry Sauce!

–For Mango Spring Roll
1. Push dried mushroom in warm water for 30 mins

2. Dice mushroom, sauté it with small dried shrimp for 5 mins, then set it aside to cool down

3. Peel avocado and mango, slice them

4. Fill a big bowl with warm tap water

5. Dip one sheet of spring roll wrap in warm water, take it out and put it on a flat surface

6. Put some spring veggie mix on top, then 2 slices of mango and 2 slices of avocado, some mushroom and shrimp

7.  Wrap it like a spring roll (or burrito, whichever way you prefer), now you have Mango Spring Roll!

8. Serve it with Thai curry sauce and enjoy!

Summer Home Kitchen — Thai Red Curry with Sausage

Episode 2 of Summer Home Kitchen is here! What I am bringing to you this time is some Thai Food! Anyone who enjoys spicy food and curry cannot miss this!  Since I ran out of some side ingredients, I decided to WING it and add something special in the curry to create my own flavor. Be sure to check it out!

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Name: Thai Red Curry with sausage

A little info: 
Red curry is the signature of Thai Food and it is amazing because it goes well with almost everything. Also since red curry paste can be directly bought from store, this makes it incredibly easy to cook you own kind of Thai red curry. If you enjoy spicy food, this should be on your “must try” list!

Ingredients:

Thai red curry paste — 3-5 table spoons (depends on personal tolerance)
Coconut milk — 2 cups
Peanut butter — 3 table spoons
Chicken or veggie stock — 1 cup
Potato — 500g
Chinese sausage — 300g
Mushroom — 150g
Tofu — 300g
Onion — 200g
Thai Basil — 50g
Rice
Vegetable oil

Let’s cook it up!

  1. Start cooking the rice (One trick: put sausage with rice together during cooking will give rice a nice smoked flavor
  1. Dice potato, sausage, mushroom, tofu, onion and basil during the preparation part
  1. Heat the pot, put 2-3 table spoon vegetable oil in, wait for the oil to be medium heat
  1. Put in all diced potato, along with 1-2 table spoons of red curry paste.
  1. Saute potato with the red curry past for 3 mins. Then add in onion, mushroom and tofu. Keep stirring for 2 mins
  1. Add in the rest red curry paste, coconut milk, peanut butter (crushed peanuts would be better), chicken/veggie stock, diced basil and diced sausages.
  1. Keep the pot on medium heat for 30 minutes , stir thoroughly every 3 minutes
  1. Now you have Thai Red Curry with Sausage!
  1. Serve it with rice, use basil leaf as garnish

Summer Home Kitchen — Kimchee Fried Rice

Summer Home Kitchen is here! This is a new program for FoodPrint! This summer I have not been traveling around so most of food I had are home cooked. I decided to document them and put down the recipe if anyone is interested! Most of the recipes I have here are modified from some existing ones but I added some elements of myself (AKA I didn’t get those needed ingredients). Without further ado, here comes the first one! Hope you enjoy!

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Name:  Kimchee Fried Rice

A little info: 
Kimchee is korean pickled cabbage, which has a flavorful spicy and sour taste that matches really well with the flat taste of rice. Kimchee fried rice is easy to make and is great for summer time because the sour flavor will bring you a special kind of coolness.

Ingredients:

Kimchee — 300g
Kimchee juice — 50ml
Rice — 500g
Green Onion — 20g
Tomato — one
Egg — 5
Ham — 100g
Olive Oil
Soy sauce
Salt

Let’s Start Cooking!

  1. Cook the rice using a rice cooker, preferably with less than usual water since damp cooked rice is not ideal for fried rice cooking
  1. Blend all five eggs, dice green onions, tomato, ham and Kimchee.
  1. Heat up the pan, then put in olive oil. When the oil reaches medium hot, put in eggs and fry them. Then sauté diced green onion, tomato and ham for 2-4 minutes.
  1. Take out fried egg, ham and vegetables.
  1. Put some olive oil into heated pan, then put in cooked rice. Fry the rice for 1-2 minutes. Put in fried egg/veggie mix. Stir with some soy sauce and salt for 3 minutes.
  1. Put in all diced Kimchee, along with Kimchee sauce. Keep stirring the fried rice with egg/veggie mix until all rice is tinted with Kimchee’s red color.
  1. Plate it. Now you have Kimchee Fried Rice!

*Many of the ingredients used in the egg/veggie mix can be changed based on personal preference.