I enjoyed to cooking and making food. My cooking sometime you might not recognise of course if you never go to Isan ( Northeastern Thailand )
This dish is my Grandma favourite dish and I also love this dish too eat with sticky rice and vegetables.At my hometown we always grow vegetables and some herb in our back yard like Thai eggplant, chilli, Galangal, lemongrass and some other ingredients. When my mother cook she always ask me to get some herb and vegetables from the garden and I love to eat vegetables and herb.
Dried fishes chilli pasteDried fish chilli paste
Ingredients
250 g Mackerel or Basa fish 5 Garlic cloves 6 Fresh chilli 3 Shallots 1 Table spoon fish fermented sauce 2 Table spoon lime juice
Side dish Green vegetables, carrots, Cucumbers, Snake bean
Instructions
1. Add Chilli, garlic and shallots into a pan and cook well. 2. Grill Mackerel and cool down. Tear meat out off the bone and put aside. (If use Mackerel in tin, heat the pan until hot add mackerel into the pan and stir fish until dry) 3. Add garlic, chilli and shallots into mortar and pound together and then add mackerel into mortar pound again, add fish fermented sauce, lime juice, and gently pound again then transfer into the serving bowl.
*serve with side dish like Green vegetables, Snake bean, cucumbers and carrots or other steamed vegetables or as you prefer. And steamed sticky rice.
Grilled chicken is one of my favourites, and is also easy to cook. In Thailand we eat rice for breakfast, lunch and dinner. We have different types of Thai food in different areas. In my hometown we love Khao Neow ( sticky rice) eat with moo ping (Grilled Pork) or Gai Yang (Grilled chicken). Street food in Thailand if you walk along the market you will see at least 3 shop they sell Khao Neow Gai yang and Moo Ping with Nam Jim (Dipping sauce).
Here my Gai Yang style so easy and simple.
Ingredients
1 whole chicken
8 garlic cloves
1 table spoon whole white pepper
3 coriander roots
2 stalk lemongrass thinly sliced
1 table spoon oyster sauce
1 table spoon light soy sauce
1 tea spoon brown sugar
1/4 table spoon back soy sauce
Instructions:
Cut chicken rib and open. Add garlic, white pepper, coriander roots and lemongrass into mortar then mash it. In a small bowl add wet ingredients and the sugar into the bowl and mix it well together. Take herb mix from the mortar and combine with sauce then rub onto the chicken and then leave in the fridge for a few hours or over night.
Preheat the oven 200 degrees (fan forced oven), and put chicken onto a rack (with tray underneath as it may drip). Put the chicken into the oven cook for 40 minutes then lower the heat down to 180 degrees and cook for another 20 minutes then you will get Gai Yang Takhai.
For Nam Jim (Spicy Dipping sauce) – Caution Spicy!
8 Hot green chilli
2 Garlic cloves
1 Coriander root
1 Tea spoon fish sauce
1 Tea spoon sugar
1 1/2 Tablespoons Lemon juice
Add Chilli, Coriander and Garlic into blender then blend it well. Add chilli mix into small bowl add sugar, fish sauce and lemon juice mix it well together and then serve with chicken.
I enjoyed eat grilled chicken with salad or fresh vegetables add Nam Jim into it so yummy.
In Thailand we have differentiations curry depend where do you lives. Thai food very famous around the world as Thai food packed with the flavour and aromatic of fresh herbs.
This time I am making Lamb Masaman curry of cause I making my own Masaman curry paste as well.
Masaman Curry paste
5 pods cardamom
5 cloves
1 tbs coriander seeds
2 tbs coriander root
1/2 tbs cumin seeds
6 red dried chilies
6 garlic cloves
6 shallots
1 inch piece galangal
1 inch fresh ginger
1 1/2 cup peanut
1 inch fresh turmeric
1 tbs whole white pepper corn
1 stalk lemongrass use the part of the stalk close to the root and slices thinly
1 tsp shrimp paste
1 tsp salt
Method & Preparing Masaman paste
slices galangal, ginger and turmeric in small pieces. Soak red chilies in the hot water. Heat the pan add garlic, shallots, galangal, and lemongrass toast until the skin charred, soft and cooked then add cloves, corianders seeds, pepper corn, cardamon pods and roasted another 2 minutes.Add shrimp paste into foil then wrapped well then burn on the gas stove for 2-3 minutes and put aside. Roasted peanut put aside.
Tear the chilies and remove the seeds cut into small pieces. Add chilies and slat into mortar then pounding when chilies are roughly ground add galangal, lemongrass pounding until roughly then add the rest of roasted ingredients continue to pound until all ingredients blended. Add fresh turmeric and shrimp paste pound and then add 1 cup of roasted peanut and pound again until everything mixed well together and smooth you will get the filly ground and fragrant masaman curry paste.
Lamb shanks masaman
Lamb Masaman
2 lamb shanks
1 kg butterflied lamb leg
1200 ml coconut cream
80g palm sugar
1/2 cup tamarind water
2 tbs fish sauce
2 beef stock cubes
4 anise star
4 cinnamon stick
6 medium size red potatoes
4 medium size brown onions
4 tbs Masaman curry paste
Methods
Heat the pan can cook lamb until brown then remove into slow cooker. Heat the wok when its hot add 250ml coconut cream and masaman curry into the wok stir until curry paste and coconut cream mixed well together. Add fish sauce, palm sugar and stock cubes keep Stirling until all stock melted add the rest of coconut cream into the wok continue to simmer for 5 minutes then pour sauce into slow cooker turn on slow cooker on high for 1 hour then reduce to low for 3 hours. Meanwhile peel potatoes and cut into pieces about 1 inch per pieces and cut onion in half then add potatoes, 1/2 cup of roasted peanut and onion into slow cooker continue cook for another 3 hours lamb will soft and tender serve with stream basmati rice and roti bread.
This is a soft sponge Coffee cake with roasted peanut and Almond, felling and coated with coffee buttercream frosting. This cake is just perfect for afternoon tea. The lightest coffee cake that’s I love and would like to share recipe.
Ingredients for Coffee sponge;
8 eggs white
8 eggs yolks
150g all-purposed flour
30g Cocoa powder
150g caster sugar
2tbsp in stant coffee
1tsp vanila extract
100ml milk
50ml vegetable oil
1 1/2 tsp baking powder
1tsp salt
Ingredients coffee buttercream frosting;
200g soft butter
400g icing sugar
3tbsp instant coffee
1tbsp warm water
1cup roasted peanut and almond ( crushed 100g)
Coffee peanut and Almond cake by Jinnykim’s KitchenCoffee Peanut and Almond cake by Jinnykim’s Kitchen
Instructions;
Pre-heat the oven on 175 degrees and prepare 9×13 inch baking tray with baking paper.
In large bowl with eggs white beat for 30 seconds with hand mixture add 50g sugar at a time while beating. Beat until stiff peaks foam.
warm up milk ( Luke warm) add instant coffee give it a mix to dissolve coffee, set aside.
Flour, salt, cocoa and baking powder sieve dry ingredients into wet mixture. Beat everything together with hand mixture on low and then use spatula to mix thoroughly.
Add beaten egg whites in a portions, fold egg white gently into the mixture. Fold to helps to hold air in the batter.
Transfer the batter into the prepared baking tray evenly spread the batter around. Give it a few shakes and taps. Bake for 20 minutes and let is cool for 10 minutes then transfer into wise rack careful to take baking paper out and set the sponge aside.
In the stand mixture add butter beat until light and fluffy add icing sugar continue beating with low and increase the speed. Mix instant coffee and warm water. Scrape sides to combine everything add coffee mix into the batter and continue to beat until the frosting smooth. Set aside.
Cut the edge of the sponge, using cake levelling to cut the cake.
Pipe two layer of frosting around the edges of the first layer and spread filling evenly distribute add crushed peanut and almond press the second layer add frosting and gently press next sponge. Continue building the cake layer place the last layer down and check the layer.Next stop coat the cake start with a trick layer frosting all around outside.
To finish decorate the cake, garnish roasted peanut and almond then refrigerate for 2 hours and sliced to serve.
Prep time – 1 Hour; Cooking time – 30-45 minutes; Total time approximate – 1.45 hours
Kanom Jeen Nam Ya Tai by Jinnykim’s kitchen
I always love rice noodles in different ways. In Thai dish’s we have our own cuisine regions and each region uses different ingredients like in curry sauce for noodles in Northeastern where I was born and raised we use Krachai or Fingerroot (Wild Ginger) in curry, but in Southern region they use Turmeric instead and the Southern curry is more yellow and more spicy then other regions. In the traditional dish of Kanom Jeen Nam Ya Tai they use fish or crab but because of one of my family doesn’t eat fish I used chicken instead but if you don’t eat any meat or are vegan you can use some other ingredients as you prefer.
The recipe of this curry will be more yellow because I used fresh Turmeric in the paste for coconut based curry. The rice noodles I used are ready made vermicelli noodles for Kanom Jeen (rice Noodles) you can buy them in any Asian grocery. They have different sizes depending on what you like and they are easy to make. Just boil the water, add noodles and boil for 10 minutes or until cooked then transfer into cold water to stop them cooking, then fold with your two fingers to gently squeeze water out then transfer noodles into sieve and set aside for serving.
Ingredients for Curry paste
Ingredients for curry paste
10 Dried Red chilies Or Red Pepper (seeds removed)
10 Fresh red chillies (I used hot red chilies)
2 tbsp lemongrass thinly sliced
2 tbsp galangal thinly sliced
3 tbsp fresh turmeric peeled and chopped into small pieces
6 garlic cloves
4 shallots (if small size use 6)
1 tbsp white pepper
1 tsp sea salt
1 tbsp shrimp paste
Method for the curry paste
This time I used a blender to make the paste because it is quicker than if I used a mortar and pestle. Add all ingredients into the blender add 3 tbsp of water to help blend, if it is still difficult add a bit more water until the paste is smooth. After the paste is ready I recommend wash your blender with hot water straight away otherwise your blender will stain yellow from the turmeric.
Ingredients for Nam Ya Tai
4 chicken breast
600ml coconut cream
400ml coconut milk
200g curry paste (you can use less or more depending on how spicy you like)
1L of water for boiling the chicken
2 tbsp salt for boiling chicken
1 1/2 block of palm sugar (50g per block – you can use less or more depending on what brand of palm sugar you use )
1 tbsp salt
2 tbsp lime juice
2 tbsp soy sauce (you can use fish sauce, but because the smell of fish sauce is a bit strong for my partner I use soy sauce instead)
4 kaffir lime leaves
Methods for Nam Ya
In a large pot add 1L of water and turn on high heat add sea salt when the water starts to boil, add chicken and cook for 45 minutes or until chicken is cooked well.
Slice chicken into small pieces then mash the chicken by using mortar and pestle. Set aside. Keep the water from the boiled chicken for later.
In the large pot add coconut cream and curry paste, stir until well mixed, turn heat on medium and cook for 2-3 minutes to make sure all spices are dissolved, and you will get fragrant aromas. Add palm sugar, soy sauce and salt then add coconut milk and 1 cup of stock from boiled chicken water. Wait until boiling then add chicken. If the sauce is too thick add a bit more of chicken water then stir and simmer. While you simmer stir every 2 minutes and taste – and add some salt or palm sugar depending on flavour balance. Let curry simmer for 20-30 minutes on low heat.
Taste again and add lime juice, then turn off the heat and add kaffir lime.
Serve with your choice of vegetable as much as you like. For my dish I used bean sprouts, green bean, cucumbers, carrots, and fried chilies. Hope you are enjoying my recipes.
Prepared time; 30 minutes ( Not included marinated time)
Cooking time; 90 minutes
This classic Coq Au Vin is easy to make and slow simmered in Pinot Noir Red wine from Tasmania Australia. Because of this pendemic circumstances My Fiancé and I have to canceled trip to France I a bit upset and some how I saw Coq Au Vin photos on Instagram and I thought would be great if we can have French food while we stay at home and yes make me happy again.
Ingredients:
6 Chicken thighs skin on and bone-in
750 ml Pinot Noir red wine
300ml chicken stock
2 cup diced bacon
2 large shallots finely chopped
1 cup cocktail onions
1 cup button mushroom
1 cup fresh tomatoes chopped
6 garlic cloves finely chopped
1/3 cup all purpose flour
120ml tomato paste
4 fresh spring thyme
salt and pepper to taste
1/2 cup garlic chives finely chopped for garnish
Instructions;
Place chicken in large bowl add red wine and gently toss to combine cover and refrigerate over night ( 12 hours)
when time to cook remove chicken from wine and pat dry keep wine for later. Pre-heat the oven to 200 degrees.
Heat frying pan on medium heat add bacon and fried until bacon starting to cook then transfer bacon onto Dutch oven. In same pan add chicken place skin into the pan first then cook for 3 minutes or until skin turning brown and turn chicken cook another 3 minutes add garlic and shallots toss. Mix all purpose flour and stock then add into the frying pan add wine , tomatoes paste, salt, pepper, mushroom simmer for 10 minutes then transfer into the Dutch oven.
Add Cocktail onions, fresh tomatoes and thyme into Dutch oven gently toss and over the lid and transfer to the oven cook for 70 minutes then Coq Au Vin ready garnish with garlic chives then serve.
Today Jinnykim’s Kitchen serving with Saffron rice.
Coq Au Vin By Jinnykim’s KitchenCoq Au Vin Served with Saffron rice
Betel leaves or in Thai is Chaplo. Back to my country I really love to eat Catfish curry with Chaplo leaves but today I want to try something difference today so I should to cook betel leave with Pork shoulder but if I just cook pork shoulder curry with betel leaves it’s will be boring dish for me so I marinated pork for 1 hour and grilled then make curry.
Ingredients;
800 g Pork shoulder
3 oyster sauce
3 soy sauce
2 sea salt
4 coriander roots
4 garlic clovess
100g red curry paste
30 Betel leaves
3 tbsp fish sauce
1 tsp salt
2 tbsp vegetable oil
3 tbsp palm sugar
1 cup coconut cream
2 cup coconut milk
How to cook;
1. Pound garlic and coriander root in the Mortar until turn to paste.Marinated pork withCorainder and garlic paste, salt, soy sauce and oyster sauce for 1 hours. And roasting in the oven on 200 degrees for 20 minutes and then slices into small pieces put aside. 2.Heat the sauce pan add oil and curry paste stir until fragrant then add curry paste stir until mix add fish sauce, Palm sugar, salt stir until palm sugar dissolved add 2 cup of coconut milk sauté and then add pork simmer for 45 minutes turn off the heat add Betel leaves and serve with steam rice.
Just another simple dish from Jinnykim’s kitchen hope you enjoy my recipes.
In the wok heat 4 table spoon ghee, brown lamb and transfer to slow cooker.
In the same wok used to brown lamb, add red chilies, cinnamon, cardamom pods, cloves, and cumin seeds; sauté until fragrant aroma. And add brown onion and sauté until golden brown; add ginger, garlic and turmeric then continue to sauté until raw smell goes aways.
Add tomatoes simmer till tomatoes soft, add spinach and spring coriander, mix together and turn off the heat lets cool down for 10 minutes.
Heat 1 tbsp ghee add cumin, fenugreek and gram masala powder stir for two minutes turn off the heat.
Transfer sauce and fried spices into blender and blend until smooth. (Caution: Might stain your blender!)
Transfer sauce into slow cooker use low heat for 6 hours.
Before serving transfer Lamb Saawala into pot and place on stove on low/medium heat to heat it up add yogurt and stir together. Serve with home made herbs bread, home made dinner buns and rice.
This dish is North of Thailand dish I have to say my style not authentic because I don’t add pork or Chicken blood and chicken feet ( I don’t eat )
Thai rice noodles with spicy pork mince and chicken soup Thai People call Kanom Jeen Nam Ngeaw this dish easy to make. If you want to make with some Beef mince or Chicken mince instead of pork fine too or even Tofu for some don’t eat meat.
ingredients;
10 dried red chilies
5 fresh red chilis
10 garlic cloves
10 shallots
10 coriander roots
1 stalk lemongrass thinly slice
3 tbs shrimp paste
3tbs fermented soy bean
2 tbs vegetable oil
1 tsp salt
250g pork mince
500g chicken breast cut in dice
500g cherry tomatoes cut in half
10 dried red cotton flower (optional)
10 fried dried chilies
1 cup spring coriander
500g vermiceli noodles
Side dish;
Cucumbers
Iceberg
picked mustard green
Instructions:
Soak dried red chilies in hot water for 10 -15 minutes after that drain out water and add into granite mortar pound until chilies turn to paste add shallots, garlic, lemongrass, coriander root, and shrimp and pound until paste mixed well together last one add fermented soy bean pound to mix it’s well together.
Add vegetable oil into the pot with low heat when oil hot add Nam Ngeaw paste into the oil stir until fragrant then add pork mince stir together for five minutes, add 1L of water into the pot wait for water boil add chicken simmer for 45 minutes add cherry tomatoes and red cotton flowers simmer another 5 minutes turn off the heat add fried dried chilies and spring coriander to serve.
How to cook Vermicelli noodles;
boiling water add vermicelli boil until cook, transfer noodles into cold water and drain out water in the sieve and that ready to serve.
Back to my country ( Thailand ) where we eat RICE for breakfast, lunch and dinner we can cook rice in different way like boiled, fried or stream. Today my rice meal will be Porridge. Brown rice porridge with Pork minced just the simple and quick meal for working women like me. Are you ready to start to cook?
Ingredients
150g Pork mined
1 1/2 cup brown rice
10 garlic cloves ( finely chop )
1/3 cup gelatinous rice roasted
3 kafffir lime leaf
4 coriander root
1 table spoon light soy sauce
1 1/2 table spoon oyster sauce
1 table spoon ground white pepper
1 1/2 table spoon Peanut oil
1 litter beef stock or vegetable stock ( No add salt )
1 cup Finely chop spring onion and coriander for sprinkle before serve
Instructions
Wash brown rice and drain water out. Heat the pot add stock when stock boiling add brown rice into the pot boil approximately 45 minutes. Meanwhile heat the wok add peanut oil into the wok and fried garlic until golden, scoop garlic out of oil put aside, in the same wok add pork mined into the wok stir pork until dried and then rest aside.
Brown rice porridge ready to serve in 45 minutes and serve.
I enjoy home cooking and recently I cook almost every day I feel tired some time. But because of I and my husband try to eat well and fresh food rather then frozen food. My food journey idea is eat well and stay healthy. I love to eat vegetable and this dish I have my Chinese kale in my dish as well.
Ingredients
500g rump steak chop into dice 3 small carrots chopped 1 brown onion chopped 6 Roma tomatoes chopped 6 garlic cloves 4 Coriander root 2 table spoon spring rosemary chopped 3 bay leaf 2 table spoon sumac ground 2 table spoon Cayenne pepper ground 1 table spoon cumin seed ground 1 table spoon Himalaya salt 300ml beef stock 2 table spoon olive oil
Instructions
Heat prying pan add olive oiling the pan add beef cook until golden brown. Smash Garlic, coriander root and all ingredients add into slow cooker then add beef. slow cook for 8-9 hours meanwhile have to stir every 2 hours.
when slow cook it’s ready serve with steam Chinese kale and mash potatoes. Beef will melting in your mouth.
Jinny food journey will be serve Wontons Fresh chilli oil one of or favourite dish. When we went to Din Tai Fung restaurant we always order this dish. Today I tired to make Fresh chilli oil it’s was delicious and get herb fragrances. Now let have a look what my ingredients are.
Ingredients
20 Wontons sheet (I bought from supermarket local)
20 of Green and Red chilli I picked from my garden
150 g pork mince
1 tsp szechuan pepper grounded
1 tbs sesami oil
3 tbs peanut oil ( if you allege peanut you can use vegetable oil or other as you prefer
2 tbs ginger finely chopped
1 tbs garlic finely chopped
2 tbs spring onion and coriander chopped
1 tbs brown sugar
1 tbs shoaling wine
1 tbs himalaya salt
2 tbs light soy sauce
1 tbs oyster sauce
How to make Fresh chilli oil Jinny’s style
Preheat sauce pan and add peanut oil into pan boil until hot. Prepare mixing bowl add garlic, ginger, sugar, soy sauce, oyster sauce, Szechuan paper, sesami oil, shoaling wine and salt and then pour hot peanut oil into mixing bowl mix well and add spring onion and coriander into oil mix it again rest aside.
Prepare wonton mix pork mince with 1 tbs light soy sauce use and kneed until pork and sauce mix well the make wonton. boiling water to cook wontons time cook for fresh wontons about 7-8 minuets and then transfer to serving bowl pour chilli oil onto ready to eat. If it’s to spicy slice cucumbers side dish to help cool down heat from chilli.
Jinnykim’s Kitchen 