Monday, May 17, 2010

Fried chicken in pepper and garlic

This is my first Thai meat recipe I cook for my family. It is both appetizing and easy to prepare.

Fried chicken in pepper and garlic

  • 3tbsp. cooking oil
  • 2 tbsp. pounded garlic
  • 150 g. chicken breast without skin, cut into thin bite-sized pieces
  • 2 tsp. light soy sauce
  • 2 tsp. fish sauce
  • 1 1/2 tsp. sugar
  • 1/2 tsp ground pepper
  • 1/4 cup water
  • 3 cups cooked rice
  • 1 tbsp. crisp fried pounded garlic
  • 1 sliced cucumber

Place a wok over medium heat until hot, add the oil and saute the garlic until nearly golden. Add the chicken, stir fried until it is nearly done. Add light soy sauce, fish sauce, sugar, and ground pepper. Add water, stir to mix thoroughly. Turn of the heat.

Dip out over the rice, sprinkle with the crisp fried pounded garlic. Add cucumber and garnish with coriander green. Enjoy.

Wednesday, May 12, 2010

Seasoning sauces that are mainly used in Thai stir fried vegetables

  • Fish sauce: Fish sauce is indispensable in Thai cooking. Made from salted, fermented fish or prawns, good quality fish sauce is golden-brown in color and has a salty tang. It is used in the same way as the Chinese use soy sauce.
  • Oyster sauce: It is the thick brown sauce made from fresh oysters. It has salty sweet taste, and is normally use to marinate the meat or added to Chinese stir-fried dishes.
  • Light soy sauce: A clear brown liquid used in much the same way that fish sauce is.
  • Seasoning sauce
  • Fermented soybeans
  • Sugar: I choose brown sugar because it contains more certain minerals than  white sugar. 
  • Ground pepper
  • Salt


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