Shrimp Pad Thai Salad

Honestly guys, I don't know what else should I say when Thai cuisine is our food card. I think much we have already spoken about before? In my previous recipes (Thai Vegetable Curry)? I sincerely believe so because I have been taking you back and forth, to and fro, from Thailand and back to our mother land (Thai Carrot Soup & Seafood Tom Yum Soup). Today, lemme share with you this Shrimp Pad Thai Salad (Shrimp Pho). Obviously a noodle dish and one which I made due to I still had some spaghetti in hand after making Lamb Spaghetti. Of course, you can use, please go ahead and use other type of noodles. As you wish, as for your pleasure or as what's already available at home (Tom Yam Fried Mee Hoon, Spicy Thai Noodles & Thai Fish Noodle Soup). In fact, when we speak about home cooked meals, there is no right and wrong. Its you basically and you don't even have to replicate recipes as they are. That's how it is for me personally. Shrimp Pad Thai Salad? So easy. In fact, just a tiny fraction of cooking. Simmering the prawns in water just for a minute or two, and then, toss all the ingredients together. In a jiffy meal and trust me, Shrimp Pad Thai Salad  (Thai Mee Hoon Salad) will not let you down. I sincerely reckon each and everyone of you will joyously tuck in. Succulent prawns, spiciness from green chillies, aroma of kaffir lime leaves, fresh burst from ginger and tat tinge of saltiness and tanginess from fish sauce and lime juice.

Sambal Ayam Serai (Chicken In Lemongrass Sauce)

I love my serai, aka, lemongrass. In fact, I must proudly profess that serai one of my favourite local herbs. I think I told you before? Unless and until, I want to spend on imported ingredients which by far is only seldom or every now and then (Baked Lemon Chicken). Otherwise, its all about our easily grown, even in our small plot of land or in pots local herbs. The easiest, shall I say is lemongrass?  Most probably. So, for this sambal dish, yep, me and my sambal, do I have to say, its serai again (Sambal Udang Petai, Curry Chicken Noodles, Laksam Kelantan & Easy Chicken Kebab). Crushed or smashed serai cooked alongside a chilli based gravy and in which you will find juicy and succulent chicken pieces (Ayam Goreng Berempah, Rendang Ayam & Asam Pedas Ikan). Mouthwatering and such a pride to our eyes right? You tell me.

Vegetable Biryani

Rice? Yes rice (Baked Rice Pudding). What's with rice (Anchovies Long Beans Fried Rice) Remember, I have already told you (Turmeric Rice)? This Vegetable Biryani, I won't say will be a struggle, but as you would have noted and you will later, you need quite a list of ingredients. Nothing not within your reach or you will have a hard time buying, except maybe for the saffron strands. Otherwise, I think it will be sweep through for you. Getting the ingredients and the cooking aspect of it (Jeera/Cumin Rice, Coriander Rice, Lemon Cashew Rice & Nasi Lemak Sambal Udang). The vegetarian version. Why vegetarian or only vegetables? Personally, we don't fancy those meaty biryani. Unless maybe when we dine out. Nothing really personal as well if you are asking me. Just that, our preference. By itself a wholesome and filling meal (Tomato Rice & Dhal Rice), of course the pairing for Vegetable Biryani, can I say is endless or alongside certain types of sides? Its really up to you (Spicy Fried Wings, Lamb Rogan Josh, Vegetarian Mutton Stir Fry & Vegetable Raita). But you must believe me when I say that my style to cooking this Vegetable Biryani can be regardless as simplicity or even effortless. Rice cooker simplifying it and the aroma of Vegetable Biryani waffling in the air (Ghee Rice) when rice cooker is dong the cooking. My-my! May be a vegetarian version, but I can assure you that its rice exciting and trilling to our palates. Dang!

Devil's Curry

Another devil listing? Another devil dish? Obviously. Can you still recall my previous two devils (Chicken Devil Curry & Devilled Prawns)? I hope you can still remember. Otherwise, flip over to the recipes. I think you should before you jump the gun, thinking that this Devil's Curry is gonna be the same. No. It is not I must assure you. But still, from the same Eurasian and Portuguese family. Sort of similar (Mee Siam, Egg Vindaloo, Nasi Lemak Sambal Udang & Asam Pedas Ikan Bawal). For this round of Devil's Curry, I opted for mutton (Easy Mutton Curry). Of course, the choice is yours. Between lamb (Lamb Kofta Curry), between pork, chicken, beef and prawns. Not sure if we can use fish unless you have tried or you are willing to try (Belacan Fish Sambal)? What else should I say? Pretty much chilli based (Chilli Lime Fish, Sambal Sotong, Spicy Noodles & Grilled Spicy Prawns) and a combination of spices and herbs and vinegar, as well as dark soy sauce and black pepper (Black Pepper Crab) for the lovable and finger licking goodness of this Devil's Curry (Curry Chicken Noodle). 

Vegetarian Fried Bee Hoon

Ingredients

150g (2 slabs) mee hoon - soak in water to soften.
4 shiitake (Chinese black) mushroom - soak in hot water to soften and slice into long pieces.
1/2 (about 250g) cabbage - shred/slice
7 garlic - chopped
2 tbsp fermented black bean paste (tauchu)
1 tbsp blended/grounded dried red chilies
2 stalks spring onion - cut into 1 inch length
4-5 tbsp oil
Salt for taste

Method
Heat oil in a large wok and when heated, add garlic and blended/grounded chilies.
Fry until oil splits.
Add fermented bean paste/taucu and mushroom.
Stir, add mee hoon and season with salt (use sparingly as bean paste is already salty)
Fry and stir to combine all ingredients together.
(Note - sprinkle some water if needed to soften mee hoon)
Off the heat and stir in cabbage and spring onion.