Lamb shanks Masaman curry

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

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.

Kanom Jeen Nam Ya Tai ( Thai Southern style rice noodles with Curry sauce)

By Jinnykim’s Kitchen

Prep time – 1 Hour; Cooking time – 30-45 minutes; Total time approximate – 1.45 hours

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.

Coq Au Vin

By Jinnykim’s Kitchen

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.

Thai rice noodles with Spicy pork mince and chicken sauce

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.

Healthy Night

My food journey have different of variety of food. I have passion to cook since I move to Australia because when you stay another country it can be hard to find authentic tasting food same as your hometown. I believe a lot of people who move to different country they cook at home more than going out. Yes I am one of them

Healthy Night tonight served Chicken Cayenne salad with Brown rice and Prawns Cayenne salad with Brown rice. Just a simple meal but it’s healthy.

Ingredients

chicken breast

prawns

Orage

watermelon

Radish

Ice berge

large carrot

Jalapeno

Avocado

Lime

Tomato

Cucumber

fresh coriander

Brown rice

Cayenne powder, Paprika powder, Himalaya salt, olive oil garlic favour, Dried oregano.

Instructions

Preheat oven 180 degree (Fan Forced) and Cook brown rice in a rice cooker. Prepare chicken cut out fat and lightly score top of chicken. In large bowl add cayenne powder, paprika powder, salt and oregano mix all spice well together then transfer chicken into spice mix bowl and massages chicken well with spice. Clean prawns, drain water out. In mixing bowl add cayenne powder, salt and squeeze lime and then transfer prawns into spice bowl mix well put aside. Meanwhile slice carrot, cucumber, avocado and radish. When oven ready transfer chicken into tray and cook in the oven for 25 minutes then transfer prawns into oven and continue cook another 5 minutes chicken and prawns will cook perfectly. Chop coriander garnish on top prawns before serve.

All ingredient and spice you will add amount as you prefer.

Healthy Night but not boring if you like more spicy you can add slice chilli into it.

I hope you enjoy my food journey.

Featured

Gai Yang Takhai ( Grilled chicken lemongrass)

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.

Fresh vegetables in rice paper wraps.

Kauy Tiew Lui Suan

I like to make my own rice paper wrap. My recipe and how to make rice paper wrap so easy and simple.

Rice paper wrap recipe and instructions.

1 1/2 cup cold water

1 cup rice flour

1/2 cup tapioca starch

1/4 cup Arrowroot Powder

1 table spoon vegetable oil for spread onto rice paper sheets.

In the mixing bolw add water then add rice flour, Topioca starch and arrowroot powder and mix it well together. It’s best to use 2 or 3 plates as they get hot and you can work on the next one while the other is cooking. Using a large dinner plate add a 1/4 cup of mixture into the plate then place in the microwave for 1 minute (based on a 1000 watts microwave. If under 1000 watts you may need plus 10-20 seconds cooking time depending on how powerful your microwave).

Mean while add 1/4 cup of the mixture into another plate, when the one from microwave is finished cooking take it out and brush some vegetable oil onto the top of the rice sheet and use a spatula to lift up the end of rice paper sheet then transfer sheet onto a spare plate with the side that you brush oil down onto the plate. And continue the same until all the mixture is finished and put aside.

Fresh vegetables rice wrap
Kauy Tiew Lui Suan