Recipe Guide

Thai Stir-Fried Broccoli with Oyster Sauce Recipe only This recipe uses Chinese broccoli and when combined with the soy and oyster sauce makes for a great, healthy side dish to so many meals.  INGREDIENTS 350 g Chinese broccoli, cut into pieces 1 tablespoon vegetable oil 2 fresh garlic cloves, finely chopped 1 tablespoon oyster sauce 1 tablespoon light soy sauce METHOD 1. Blanch the Chinese broccoli in boiling salted water for 2-3 minutes, then drain completely. 2. Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until golden brown. Add the Chinese broccoli and half of the oyster sauce and all the light soy sauce. Stir-fry over a high heat for 1-2 minutes until the stems are just tender. 3. Place on a serving plate and drizzle with the remaining oyster sauce.

THAI CHICKEN with CASHEW NUTS Recipe only This Thai chicken with cashew nuts is from the origins of Chinese cooking which is such a big part of Thai food. You can look at some of my articles on my website,. This is a great family recipe and the kids will love it. Who doesn't like cashew nuts? INGREDIENTS 1 or 2 dried long red chilies 1 tablespoon fish sauce 2 tablespoons oyster sauce 3 tablespoons homemade chicken stock 1 teasppon caster sugar 4 tablespoons vegetable oil 1/2 cup unsalted cashew nuts 4 garlic cloves, finely chopped 500 g chicken breast fillet, skinless, sliced 1/2 green capsicum, cut into strips, seeded 1/2 carrot, sliced 1 small Asian shallot, chopped into slices 2 spring onions, cut into 1 cm lengths fresh ground white pepper to sprinkle METHOD 1. Deseed the chili and cut in half 2. Mix fish sauce, oyster sauce, stock and sugar in a small bowl. 3. Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 3 minutes or until golden brown. Remove with a...

Thai Chargrilled Chiang Mai Pork Belly Recipe only Chiang Mai is a relaxed city in northern Thailand. It's home to some amazing temples and the people are very laid back compared to cosmopolitan Bangkok. I tried this street food back in 2004 when I stayed in Chaiang Mai for 3 months exploring the mountains and surrounding towns. Try this dish next time you have a BBQ and do not worry about the fat, its delicious with the tamarind dipping sauce. INGREDIENTS 1/4 cup of garlic cloves, unpeeled 4 coriander roots, cleaned and chopped 2 tablespoons coriander seeds 400 g pork belly, sliced fine 1/2 teaspoon sugar 2 tablespoons light soy sauce 3 tablespoons oyster sauce 1/4 teaspoon black pepper Tamarind Dipping Sauce 1/2 cup tamarind puree 1 teaspoon sugar 1/2 teaspoon pounded galangal 1/2 teaspoon pounded garlic 1/2 teaspoon dried chili flakes 1 tablespoon chopped coriander METHOD 1. To prepare the sauce, combine all the ingredients in a small bowl. Set aside. 2. In a pestle and mortar, ...