Thai Style Prawns with Glass Noodles

I revisited this 'Simple Yet Yummylicious' Prawn dish which I tried a hand on nearly 3 years ago.  Was having some prawns in my freezer, so decided to cook it again for our dinner.  Love it!

Click this link here for the full recipe.

Thai Omelette (Kai Jeow)

 

Ingredients: (serves 2)

2 eggs

40 g. ground chicken (mixture of breast and thigh)

1/2 tablespoon fish sauce

2 tablespoons cooking oil

Methods:

1. In a bowl, crack the eggs and beat lightly.
2. Add the ground chicken and fish sauce, then mix until evenly combined.
3. Heat oil in a saucepan over medium high heat.  Pour in the egg mixture.
4. Fry until golden on both sides.
5. Remove from the pan and serve hot with your favorite chili sauce.

I adapted this Simple Yet Yummylicious recipe from 'Rasa Malaysia' with slight adjustment to suit my cooking preference.

Thai Tumeric Chicken (Gai Yang Khamin)

 

Ingredients:

4 large chicken thighs (skin-on and bone-in)

Marinade:

3 garlic cloves (peeled and minced)

2 tbsp. fish sauce

2 tbsp. oyster sauce

1 tsp. white ground pepper

3/4 tbsp. ground tumeric

3 tbsp. brown sugar

Methods:

1. Mix marinade ingredients in a large bowl.  Add chicken and toss to coat.  Marinate for at least 3 hours, preferably overnight.  I marinate mine overnight in a zip-lock bag.  I squish the bag few times throughout the time of marination to ensure even marination.
2. Take out the chicken from the fridge and leave at room temperature for half an hour before baking.
3. Place chicken on a baking pan, skin side up.  Scrap all marinade and dab onto chicken.  Set aside the extra juices.
4. Bake in a Convection Oven of 180 degree Celsius for 20 minutes, turn over the other side.  Baste with the marination juice and continue to bake for another 15 minutes.  Turn over the  chicken again, and increase the oven temperature to 200 degree Celsius to caramelise the skin. and bake for another 2-3 minutes until golden brown.
5. Remove from oven onto a serving plate, and let it rest for 3 minutes before serving.

This recipe is adapted from 'recipetineats' with a slight adjustment to suit my cooking preference.

Thai Style Prawns with Glass Noodles

Ingredients:

8 fresh prawns (cleaned, remove head and shell on)

1 bundle glass noodles (soak in room temperature water until softened and drained)

2 shiitake mushrooms (soaked and sliced)

3 cabbage leaves (cut into small chunks)

1 tbsp. cooking oil

5 slices ginger (peeled)

3 garlic cloves (peeled and sliced)

1 shallot (peeled and sliced)

1 sprig spring onion (cut into 1" sections)

Sauce:

100 ml. water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1 tsp. dark soy sauce (add a bit more, depending on the darkness of your sauce)

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

Dash of ground black pepper

1/2 tsp. sesame oil

Methods:

1. In a pot, add in all the sauce ingredients, bring to a gentle boil, then remove from heat and set aside.
2. In a medium heated wok, add in 1 tablespoon cooking oil and saute the ginger, garlic and shallot until fragrant.
3. Turn heat up and add mushroom and cabbage.  Toss well.
4. Place prawns and softened glass noodles into the wok and pour in the sauce.
5. Mix well and bring to a boil.  Stir in between cooking and cook until the noodles is softened.
6. Taste and adjust with more seasoning if needed.
7. The glass noodles will continue to absorb the sauce.  If it appears too dry, add in a bit more water.
8. Garnish with spring onions, stir to mix and dish it into a claypot.
9. Serve immediately.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Pad See Ew Using Kway Teow

Ingredients: (serves 2)

250 g. kway teow

1 chicken leg (deboned and thinly sliced)

5 sprigs kailan/Chinese broccoli (cut into segments, separate stems and leaves)

2 eggs

4 cloves garlic (peeled and chopped)

3 tbsp. cooking oil

Marinade for chicken:

1/2 tbsp. cooking oil

1 tbsp. light soy sauce

Sauce: (mix in a small bowl)

2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tbsp. maggi seasoning sauce

2 tbsp. dark sweet soy sauce (do not skip this ingredient)

1/2 tsp. sugar (to taste) - add more if needed

Dashes of ground white pepper

Methods:

1. Marinate the chicken with oil and light soy sauce and set aside.
2. Get ready all the ingredients at your cooking station.
3. In a wok or frying pan, add 1 tbsp. cooking oil and stir fry chicken until cooked through.  Remove and set aside.
4. In the same wok, add 2 tablespoon oil, garlic and stir fry (try not to brown the garlic); then add in 1 egg.  Let it sit for a few seconds before scrambling it.
5. Add in the kai lan stems and give it a few tosses, then add in the kai lan leaves, stir to mix for a minute.
6. Add in kway teow and sauce.  Toss all the ingredients together until well incorporated.  Then add in the cooked meat.
7. Spread out the kway teow and leave the noodles untouched for 15 seconds to char the bottom lightly.
8. Flip the noodles and repeat the process.  Give it a final toss and remove from wok onto a serving dish.
9. Garnish with cut red chili, if you like.

Note:

• You can stir fry this dish in two separate cooking, but I did not.
• For the meat, you can use either chicken, pork or beef.
• The actual recipe uses baby kai lan, but I use the normal kai lan.

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Crispy Thai Garlic Pork Belly

 

Ingredients: (serves 2)

240 g. pork belly (without skin and cut into bite-size pieces)

3 garlic cloves (peeled)

2 coriander roots

1 tsp. white peppercorns

1/2 tsp. salt

1/2 tbsp. oyster sauce

1/2 tbsp. fish sauce

1/4 tsp. sugar

1/2 cup cornflour

1 tbsp. crispy fried garlic

Coriander leaves (to garnish)

Cooking oil (for deep-frying)

Methods:

1. Using a mortar and pestle, pound garlic, coriander roots, peppercorns and salt into a rough paste.  Place the paste in a medium bowl along with pork belly, oyster sauce, fish sauce and sugar.
2. Fill a saucepan or wok to about 1/3 capacity with cooking oil.  Heat oil over high heat.  To check whether the oil is hot enough to fry, dip a wooden chopstick into the oil, and small little bubbles will appear around the chopstick.
3. When the oil is hot, take half the pork belly and coat with half of the cornflour.  Toss until well combined.  Dust off the excess flour and carefully place into the hot oil.  Turn over if the bottom side is golden and let the other side continue to fry until golden.  Remove the pork belly to a plate lined with kitchen paper to drain off excess oil.  Repeat with the remaining pork belly and flour.
4. To serve, transfer the fried pork belly to a serving plate.  Sprinkle with crispy fried garlic and coriander leaves.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.  You can use chicken to make this dish too.

Thai Mango Sticky Rice

 

Ingredients: (serves 2)

1/3 cup glutinous rice

1 mango (cut the cheek and sliced)

Rice Soak:

2 1/2 tbsp. coconut milk

1/3 tbsp. granulated sugar

Dash of salt

Salted Coconut Sauce:

1/3 cup coconut milk

1 1/3 tbsp. sugar

1/3 tsp. salt

2/3 tbsp. rice flour

Methods:

1. Soak glutinous rice overnight.
2. To steam the glutinous rice, fill a steamer with water and bring to a simmer.  Drain glutinous rice and spread them over a plate.  Cover the steamer and steam for 20 minutes.
3. In a separate bowl, make the rice soak.  Whisk the coconut milk, sugar and salt.  Set aside.
4. Once the glutinous rice is cooked, place it immediately into the rice soak mixture (while the rice is still hot), and stir until well combined.  Cover and rest for at least 45 minutes.
5. For the salted coconut sauce, combine coconut milk, sugar and salt in a saucepan.  Place rice flour in a small bowl and add a little coconut milk mixture and stir to avoid lumps.  Then add it into the coconut milk mixture.  Cook over medium heat for 3-4 minutes until thickened slightly.  Remove into a small bowl.
6. To serve, place a mound of sticky rice on 2 serving plates.  Top with mango slices and drizzle with the salted coconut sauce.
7. Serve!

I adapted this recipe from 'Marion's Kitchen' with slight adjustment.

Thai Cashews Chicken

This Thai Cashews Chicken recipe is one of my favorite chicken dish using chicken breast.  

Previously, I used raw cashew nuts to cook the dish, but for this round of cooking I have baked cashew nuts, so I just add the cooked cashew nuts after I finished cooking, stir to combine and remove to a serving dish.

I also replace the capsicum with red carrots.

The full recipe can be obtained here

Thai Pineapple Fried Rice

 

Ingredients: (serve 1)

1 portion day old rice

1 garlic cloves (peeled and chopped)

1 tbsp. onion (peeled and finely chopped)

4 prawns (peeled and deveined)

1 egg (slightly beaten)

1/4 red capsicum (diced)

1/4 cup pineapple (cubed)

1 1/2 tbsp. cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp. oyster sauce

3/4 tbsp. fish sauce

1 tsp. curry powder

A dash sugar 

Topping/To serve:

Fried cashew nuts

Spring onion (chopped)

Methods:

1. In a heated wok, add cooking oil.  Saute garlic and onion until fragrant.  Add capsicum, quick stir for 1 minute. Move the ingredients to the side of the wok, add 1/2 tbsp. oil and once oil is hot add egg, let it set, then use the frying spatula to break the egg into pieces; and move the other ingredients back into the wok.  Add rice and sauce ingredients, stirring until rice grains are caramelized.  Add pineapple, stir and let it warm through for about 30 seconds.  Off the heat.
2. Remove the rice onto a serving dish.
3. Top with cashew nuts and spring onion.
4. Serve!

I adapted this recipe from 'recipetineats' with a slight adjustment to suit my cooking preference.

Thai Crispy Garlic Chicken

Ingredients: (Serves 2)

200g. chicken thigh fillet (cut into bite sized pieces)

3 garlic cloves (peeled)

2 coriander roots (cut into smaller pieces)

1 tsp. white peppercorns

1/2 tsp. salt

1/2 tbsp. oyster sauce

1/2 tbsp fish sauce

1/4 tsp. sugar

1/2 cup cornflour

Oil for deep frying

1 tbsp. crispy fried garlic

Coriander leaves (garnish)

Methods:

1. Pound garlic, coriander roots, peppercorns and salt to a rough paste.  Place paste in a large bowl with chicken, oyster sauce, fish sauce and sugar.  Though this recipe doesn't needs long marinating time, but I let mine marinate for 1-2 hours.
2. Fill a pan with cooking oil of 1/3 capacity.  Heat over high heat.
3. When oil is ready to fry, take half of the chicken and coat with cornflour.  Toss and press the flour into the chicken pieces, dust off excess flour and carefully place them into the oil.  Cook and turn over the chicken, until golden.  Transfer to a tray with kitchen paper.  Repeat until all is done.
4. To serve: transfer the fried chicken to a serving plate, sprinkle with crispy fried garlic and garnish with coriander leaves.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to the portion that I am cooking.

Chicken Pad See Ew

 

Ingredients: (serves 2)

2 portions Udon Noodles

1 tbsp. cooking oil

2 garlic cloves (roughly chopped)

100g. chicken thighs fillet (thinly sliced)

1 egg (lightly whisked)

140g. broccoli florets (boiled)

1 1/2 tbsp. light soy sauce

1 tbsp. dark sweet soy sauce

Ground white pepper

Methods:

1. To cook Udon noodles: bring water to a boil, add udon noodles, use a tong to gently shake the noodles until it comes apart.  Dish and drain.
2. Heat oil in a wok, saute garlic until fragrant.  Then add chicken, stir-fry until almost cook; pour in egg and allow to set for a minute before breaking up with a spatula.  Add udon and broccoli, follow by light soy sauce and dark sweet soy sauce.  Stir-fry until the noodles are well coated.  Sprinkle generous amount of white pepper.  Add more light soy sauce to taste, if needed.
3. Dish onto a serving bowl and serve with my homemade Pickled Chilies.

This recipe is adapted from 'Mama Noi' with slight adjustments to suit my cooking perferences.

Thai Drunken Noodles (Pad Kee Mao)

 

Ingredients: (serves 1)

1 portion noodles (I use organic millet noodles)

1 tbsp. cooking oil

1/4 cup boneless chicken chicken thighs (cut into small pieces)

1 tsp. garlic (finely chopped)

1 large red chili (sliced) - use Bird's Eye Chilies if you prefer spicy

1/2 onion (thinly sliced)

5 baby corns (halved)

1/2 cup Basil

Sauce: (mix in a bowl)

1 tsp. dark soy sauce

1 tsp. light soy sauce

1 tsp. fish sauce

1 tsp. oyster sauce

1 tsp. brown sugar

Dash of ground white pepper

1 tbsp. water

Methods:

1. Cook the noodles according to package instruction and set aside.
2. In a heated wok, add cooking oil.  When oil is hot add chicken pieces and fry until they are nicely browned.  Remove them onto a plate and set aside.
3. In the same oil, add garlic, onion and baby corn, stir for a quick minute, then add in sauce and stir to mix.  Add in noodles, chicken and basil, and stir to mix until well combined.  Off the heat.
4. Remove the noodles onto a serving dish and serve!

This recipe is adapted from 'Whiskaffair.com' with slight adjustments to suit my cooking preference.

Thai Chicken Lettuce Wraps

This wrap dish is a healthy option, if you are opting for something much lighter than a normal Chinese meal with rice and other dishes.

Ingredients: (serves 1)

150g. chicken breast (cubed)

1 tbsp. onion (finely diced)

1 1/2 cloves garlic (finely chopped)

1/4 cup whole roasted cashew nuts

1 tbsp. cooking oil

1/2 tbsp. fish sauce

1/2 tbsp. light soy sauce

1/2 tbsp. cilantro leaves (chopped)

Butterhead lettuce

Sauce: (mix and stir well in a bowl)

1 1/2 tbsp. Thai sweet chili sauce (to obtain the recipe click here)

1 tsp. lime juice

1/2 tbsp. cilantro leaves (chopped)

Pinch of white sesame seeds (toasted)

Methods:

1. In a heated pan, heat 1 tbsp. cooking oil.  Add onion and garlic, stir-fry until slightly browned.  Add chicken and stir well.  Add fish sauce, light soy sauce and stir well until combined and cook until dry but moist.  Stir in cashew nuts and cilantro, turn off heat and remove into a bowl.
2. To assemble the lettuce wraps, add 1 tablespoon of the filling onto the middle of the lettuce, top with some sauce, wrap it up and eat immediately.

I adapted this recipe from 'rasamalaysia.com.'

Thai Pumpkin Curry

With my homemade 'Thai Red Curry Paste' sitting in the freezer, how could I resist this simple recipe, furthermore Pumpkin is my favorite vegetable/fruit.  Those who loves pumpkin do try out this recipe.

Ingredients: (serves 1)

1 tbsp. cooking oil

2 cloves garlic (chopped)

1/2" ginger (peeled and chopped)

1 tbsp. onion (thinly sliced)

1 1/2 tbsp. Thai red curry paste

1 tbsp. pumpkin puree

200g. pumpkin (peeled and cut into 1/2" cube)

3 tbsp. coconut milk (put more if you prefers more creamy)

1 tsp. fish sauce

1 tsp. brown sugar

1/2 tbsp. tamarind paste

1 1/2 cups water (divided)

Some cilantro/parsley leaves (for garnish) - can use basil leaves

1/2 tsp. red chili (chopped - for garnish)

Methods:

1. In a heated wok add 1 tbsp. cooking oil, saute garlic, ginger and onions for 1 minute.  
2. Add Thai red curry paste, stir and cook for 2-3 minutes.  Add 1 cup water, stir and bring to a boil.
3. Add pumpkin puree, pumpkin and 1/2 cup water and cook until pumpkin is soft, but not mushy.
4. Add fish sauce,brown sugar and coconut milk.  Stir to mix, then add in tamarind paste and cook for another minute.  Taste for correct seasoning, adjust base on your taste preferences, if needed, add either brown sugar, or fish sauce.
5. Switch off heat and dish into a bowl and garnish with cilantro/parsley leaves and chopped red chilies.
6. Serve with freshly cooked rice.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.

Thai Red Curry Paste

As I was browsing through a food website recently, a curry paste recipe caught my attention.  Whenever I want to cook curry dishes, all I need to do is to go to the wet market and buy the curry paste; these curry paste comprises of different spice ingredients.  For this Thai red curry paste, with a couple of simple ingredients which are all readily available in my pantry, I can easily make them, store in airtight container or jar, and place them in the fridge, which can last for 3 days; or in the freezer for later use, and it can be kept for 3 months.

 Ingredients: (yields 1 cup)

16 dried chilies 

2 tbsp. lemongrass (remove outer skin and sliced)

1 tbsp. grated galangal

4 cloves garlic (peeled, and leave whole)

1 tbsp. toasted belacan

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1 tbsp. chopped coriander (stem and roots)

2 shallots (peeled and roughly chopped)

1/4 cup reserved chili soaking water

Methods:

1. To prepare the dried chilies: remove seeds, cut into 1 cm., soak in boiling water for 30 minutes, remove chilies and reserve 1/4 cup of the soaking liquid.
2. In a blender bowl add chilies and all the other ingredients including the soaking water.
3. Blend on high until smooth.
4. Scrape into an airtight container or jar, and keep it in the fridge or freezer.

I adapted this recipe from 'recipetineats' with a very slight adjustment.

Thai Chicken Noodle Soup

I very seldom have noodles in soup, as most of the time I have it dry.  However, when I first try out this noodle in soup recipe, it taste so yummy, and I simply cannot wait for long to cook it again.  The soup is so light, inexpensive as it is with few simple ingredients which are readily available in most of our pantry, and nutritious.  

Ingredients: (Serves 2)

2 portions Dry Kolo Mee/Noodles (can use fresh kolo mee, if available)

Some green vegetables of your choice (boiled/blanched)

Some pork balls 

3 or 4 chicken drumsticks 

3 coriander roots (washed and sliced, obtain the roots and stems part)

3 garlic cloves (peeled)

1/2 tsp. white peppercorns

1/4 tsp. salt

1 tbsp. cooking oil

3 tbsp. light soy sauce

3/4 tbsp. dark sweet soy sauce

2 whole star anise

4 cups water

1/2 tbsp. chicken stock granules

1 1/2 tsp. sugar (to taste)

Fish sauce (if necessary)

Chili powder (to serve, if needed)

Methods:

1. Using a mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. Heat cooking oil in a wok, add paste and chicken and cook, turning frequently, until the chicken is just starting to colour.
3. Add light soy sauce, dark sweet soy sauce, star anise, water, chicken stock granules and sugar.  Bring to a gentle simmer and cook until the chicken is cooked through, skimming the surface occasionally, then, remove from heat.
4. In the meantime, cook the kolo mee/noodles according to instructions.  Put the noodles into 2 serving bowls.
5. Dish the chicken drumsticks into a plate.  Strain the broth and pour it back into a clean wok/pot.  Taste for correct seasoning.  Add the pork balls and keep hot.
6. To serve, add the green vegetables and chicken drumsticks to each bowl.  Ladle over the hot soup and pork balls.  Serve with chili powder and fish sauce to taste.

When I cooked this noodle soup again for the second time, I do not have any pork balls, thus, I put quail eggs instead.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Thai Fried Chicken

Ingredients: (Serves 2)

3 chicken thighs and 2 drumsticks

4 garlic cloves

1 1/2 tbsp. parsley roots

1 tsp. salt

3 tbsp. fish sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. ground black pepper

Cooking oil (for deep-frying)

Flour Mixture: (mix together in a Ziploc bag)

3 tbsp. plain flour (sifted)

3 tbsp. cornflour (sifted)

3 tbsp. rice flour (sifted)

Methods:

1. Clean the chicken, pat dry with kitchen paper and place them in a large bowl.
2. Using a mortar and pestle, pound garlic, parsley roots and salt until a fine paste.
3. Add the paste, fish sauce, oyster sauce and ground black pepper to the chicken and mix well.  Transfer the chicken into a big Ziploc bag and marinate overnight in the fridge.
4. To cook, heat enough oil in a pot for deep-frying.  
5. Add chicken into the Ziploc bag with flour mixture and coat evenly.  Shake off excess flour.
6. Drop chicken gently into the oil and deep fry until crispy and golden brown (the inside should cook thoroughly but remains juicy).  Transfer the fried chicken out on a plate lined with kitchen paper to soak up the excess oil.
7. Serve the fried chicken with Thai sweet chili sauce and/or Maggi chili sauce.

I adapted this recipe from 'rasamalaysia.com' with adjustments to the amount of servings.

Traditional Prawn Pad Thai

Ingredients: (Serves 2)

100g. thin dried rice noodles

1 tbsp. dried shrimp

1 tbsp. cooking oil

1 shallot (peeled and sliced)

100g. prawns (peeled and deveined)

2 tsp. pickled radish (finely chopped)

50g. firm yellow tofu (diced)

2 eggs (lightly whisked)

1/4 cup chives (cut into 2cm. baton)

1/4 cup beansprout

To serve:

Peanuts

Chili Powder

A sprig of spring onion

Lime wedges (I omit)

Sauce:

50g. tamarind concentrate

50g. brown sugar

50g. fish sauce

1/4 tsp. dark soy sauce (add more if you prefer a more darker colour)

Methods:

1. Soak dried shrimp till slightly soften, drain and discard water.
2. Soak the rice stick noodles in room temperature water for 30 minutes until soften but firm.  Cook in boiling water until just tender, but not too soft.  Drain and set aside.
3. For the sauce:  combine all the ingredients in a small saucepan over medium heat.  Cook until sugar dissolved.  Remove from heat and set aside for later use.
4. Heat oil in wok over medium-high heat.  Saute shallot, add prawns and stir-fry until almost cooked.  Add dried shrimps, pickled radish and tofu, stir-fry for 30 seconds.  Move everything to the side of the wok, add egg into the middle, spread egg around and allow to set and the bottom turn golden.  Break up the egg and mix through all ingredients.  Add noodle and sauce.  Stir-fry till well combined.  Toss through chives and beansprouts.  Off the heat and serve on a plate with peanuts, chili powder, lime wedges and spring onion.

I adapted this recipe from 'Marion's Kitchen' with slight amendment to suit my cooking preference.

Thai Pandan Chicken

Thai Pandan Chicken is a popular dish which has been enjoyed by people all over the Asian countries.  Many home-cooks prepare this dish to savor in their homes; and each one have their own home recipes.  This is the second time I am trying out this simple yet yummylicious recipe.  Each time I used different styles of wrapping the chicken with the pandan leaves.

Ingredients: (Serves 2)

300g. chicken thighs (cut into bite-size pieces)

Pandan leaves (for wrapping)

Toothpicks

Cooking oil (for deep frying)

Marinade:

3 garlic cloves (peeled)

1/2 tsp. whole white peppercorns

1 1/2 tbsp. oyster sauce

1/4 tsp. granulated sugar

Dipping sauce:

1 1/2 tbsp. light soy sauce

1 tbsp. sweet dark soy sauce

1 tbsp. granulated sugar

1 tbsp. water

Methods:

1. To make the marinade, use a mortar and pestle to pound the garlic and peppercorns to a rough paste.  Mix the paste with oyster sauce and sugar.  Add the marinade to the chicken and mix until well combined.  Wrap each piece of chicken with a pandan leaf.  Secure with toothpick.  Chicken can be marinated and wrapped up to a day in advance.
2. To make the dipping sauce, combine all the ingredients in a small saucepan over medium heat.  Simmer 4-5 minutes or until the sauce thickened slightly.  Pour into a small serving bowl.  Sauce will thicken more as it cools.
3. Fill a wok with enough cooking oil for deep-frying the chicken.  Heat over high heat.  The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles.  Fry the chicken in batches in the hot oil 4-5 minutes or until golden and cooked through.  Remove with a slotted spatula and drain on paper towel and serve with dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with amendment to the portion of the ingredients.

Thai Chili Basil Chicken

 

Ingredients: (Serves 2)

2 chicken thighs and drums (skinless, boneless and cut into bite-size pieces)

1 sprig spring onion (cut into 1 1/2" length, separate white and green part)

1 cup Thai Basil leaves

2 garlic cloves (chopped)

1 red chili (seeds removed and sliced)

1 1/2 tbsp. cooking oil

Sauce:  (mix together in a small bowl)

2 tsp. oyster sauce

1 tsp. light soy sauce

1 tsp. dark soy sauce

1 tsp. sugar

2 tbsp. water

Methods:

1. In a heated wok, add cooking oil, saute garlic and chili for few seconds.
2. Add white part of spring onion and chicken and stir-fry until cooked.
3. Add sauce, stir to mix with the chicken and cook until water reduces to thick glossy sauce.
4. Toss through green part of spring onion and basil leaves, until just wilted.
5. Remove onto a serving dish.  Serve!

I adapted this recipe from 'recipetineats' with slight amendment to suit my cooking preference.