Hello Everyone! Tonight’s recipe is actually quite different from a traditional Goong Ob Woon Sen (Prawns and Glass Noodles in Claypot), only because my Auntie taught my Mom how to cook it very differently. I only knew that it was different when I looked up the Thai name for this dish before I started to write this post and saw other recipes that used bacon, and other ingredients to make up the broth/sauce.
Oh well. Also, you would whip up this recipe in a claypot, but since we didn’t have one, we cooked it in a regular frying pan. Actually, we remembered that my Auntie had one, and so we borrowed it and transferred the prawns and glass noodles to the claypot for the presentation. Anyway, the dish was nevertheless still delicious, but I bet would taste even better with the bacon in it – because who doesn’t love bacon?
PREP TIME 20 MINS| COOKING TIME 15 MINS| SERVES 4
750g tiger prawns, washed, cleaned, and deveined
500g glass noodles
2 cups chicken broth, hot
2 inch ginger, thinly sliced
2 tbsp vegetable oil
1 tbsp light soy sauce
1 heaped tbsp whole black peppercorns
1 tsp annatto powder
1 tsp chicken stock powder
Fish sauce to taste, optional
Fresh coriander, cut into 1-inch lengths
Heat vegetable oil in a large frying pan and fry the garlic, ginger, black peppercorn until fragrant. Add in the prawns together with the chicken stock powder; mix and let to cook for about 2-3 minutes. Remove from the prawns pan, leaving the garlic, ginger slices, and peppercorns in the pan. Set the prawns aside.
Dissolve the annatto powder in the hot chicken broth and pour into the same frying pan. Bring to a boil before adding in the glass noodles. Cook the noodles in the broth until they start to soften.
Place the prawns back into the frying pan, together with the coriander and fish sauce (if you need to season it a bit more) and cook until the noodles have absorbed the gravy, about 5 minutes.
Once done, turn the heat off an transfer to a claypot. Garnish with some more coriander and serve hot. Enjoy!
PS: On the train home from Melbourne City to Cranbourne, I was going through my Instagram feed and saw that Thanis Lim also made Ob Woon Sen with a twist, adding clams instead of prawns. Maybe I will give this recipe a try, using bacon and cooking it the traditional way for next time!
Hello Everyone! So, if you have been following my blog recently over the past few weeks, you will have noticed some changes to the theme of blog. If you head on over to the About section of my blog, you can read about the reasons for the changes there.
Back when we were still in Brunei, before we set off to travel Australia, I wanted to make fried chicken wingettes for the family. I used the basic fried chicken batter that I always used, and before I added in the dried chilli flakes to give it a little kick, I remembered that I had made my own tom yum paste the day before. So I decided to experiment and added just about a teaspoon and a half of the paste to the batter. Marinated it for at least an hour or two, and then got my mom to fry the wingettes. It tasted really, really good! It had just the right amount of spice, and we even had some sweet chilli sauce on the side for the wingettes.
It was so good that I even made a second batch before we flew off, and the even more batches from my friends in Sydney (with store-bought paste since I was not really bothered to make my own paste at that time). The taste of the tom yum didn’t quite shine through and I’m guessing it’s because it didn’t have much of a kick of heat in the paste, and I couldn’t really taste the freshness of the galangal, lemongrass, lime leaves, etc. Nonetheless, the wingettes were still succulent and juicy.
Combine all the marinade ingredients in a large bowl and mix the chicken around until well coated. Cover the bowl with cling wrap and leave to marinade for 1 hour (I usually leave it for about 4 hours minimum to let the flavour of the tom yum infuse into the chicken. Do not refrigerate it to bring the meat down to room temperature before cooking.
Preheat oven to 180C (350F or gas mark 4). Heat up oil in a large frying pan an working in batches, shallow fry the chicken until skin is crispy and golden (about 5-6 minutes per side).
Remove from the heat and place on a baking tray lined with aluminium foil. Place the wings in the oven for a further 8-10 minutes to finish off in the oven.
Serve the wings with thai sweet chilli sauce on the side. Enjoy!
I think you can try and experiment with other pastes if you wish. When I get around to, I will attempt to make my own green curry paste and try some green curry friend chicken wings!
Hey Everyone! Just letting you guys know that I’m currently in Victoria with my family for 9 days; staying in Cranbourne with a family friend. Anyway, yes, besides that, today’s recipe is based on what I uploaded on Tuesday; using the homemade tom yum paste to make a (yes) chicken feet tom yum soup. Now I know what you’re thinking, “Chicken feet, really? And gizzards as well? Ew!” – actually not ew, well in my opinion that is! When I first learnt this dish from my Auntie, she cooked this with these cuts of chicken. My mom even gives the chicken feet a little pedicure; scrubbing them clean and cutting off their nails on each toe – so much work that I myself wouldn’t even be bothered to do! If you’re not into chicken feet, this spicy and sour soup can be made with other meats varying from mixed seafood such as prawns, squid, and clams, or other cuts of chicken, pork, and fish.
Also, I didn’t know this until I did a bit of research, but tom yum is actually a Lao and Thai dish; all along I thought it was just Thai. Anyway, for those of you who don’t know what tom yum is, it is a clear, spicy, and sour soup served widely in many neighbouring countries such as Cambodia, Brunei, Malaysia, and Singapore, but has also been popularised around the world. “Tom” actually refers to the boiling process while “yum” refers to a spicy and sour salad; and therefore “tom yum” is a hot and sour soup characterised by the fragrant herbs used to flavour the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed fresh chillies. When I first learnt to cook this dish, I added coconut milk to the broth. Over time, we eliminated the coconut milk because my mom can’t eat, or more like, isn’t allowed to have anything with coconut in her diet.
PREP TIME 30 MINS| COOKING TIME 1 HOUR| SERVES 5-6
1kg chicken feet, wash, cleaned, and nails cut off
250g chicken gizzards, washed and cleaned
2.5L boiling water
1 heaped tbsp Homemade Tom Yum Paste (or more if you’ve deseeded your chillies before making it into a paste), likewise, you may use store-bought paste
1 tsp chicken stock powder
4 pcs kaffir lime leaves
3 inch galangal, sliced
2 large tomatoes, quartered
2 pcs red bird’s eye chillies
2 red onions, quartered
2 stalks lemongrass, cut into 2-inch lengths
Juice of 2 limes
Fish sauce to taste
Add the all the ingredients, except for the kaffir lime leaves, fish sauce, lime juice, and tom yum paste, into a large pot. Bring to a boil and let it simmer for about 15 to 20 minutes.
Then add in the kaffir lime leaves, lime juice, and tom yum paste. Give it a good mix and then add in the fish sauce about a tablespoon at a time; taste until the seasoning and taste is to your liking. At this point, you may also add in straw mushrooms or oyster mushroom if you wish. Let it cook for a further 45 minutes, or until chicken feet and gizzards are tender.
Serve with steamed rice and enjoy! Quite a nice dish actually for a cold winter night.
Hello Everyone! Today’s post will be a simple one – well at first before even tackling the recipe, I thought it’d be a complicated and labour-intensive process. Actually, it took a while to finely chop up the garlic, onions, galangal, and ginger as I did not have a food processor to do it all for me in a jiffy; nonetheless, it helped me improve on my chopping skills (probably not really).
Tom Yum is one of the first Thai dishes that I learned to love, and it was probably from this dish that I slowly started to love chillies and the kick of spice it gave to my palette. In fact, Chicken Tom Yum was the very first Thai dishes that I learnt to cook from my auntie, who is Thai; but at that time I still used pre-packed tom yum paste from the supermarkets. It wasn’t until recently that I decided that I wanted to learn how to make my own tom yum paste – and quite a success I might add! The flavours were obviously tastier and had more kick than store-bought paste, and very easy to make as well! The opportunities are endless with this paste; you can use it to make a tom yum broth to accompany various meats such as chicken, pork, prawns, fish, and mixed seafood’s including clams and squid, or you can use it as a seasoning to various dishes. The original recipe can be found at Pickyin.
PREP TIME 30 MINS| COOKING TIME 45 MINS| MAKES 40 TBSP (approx.)*
*What I normally do is place about a tablespoon of the paste in small plastic bags and place them into the freezer. Each time I make a dish that requires Tom Yum Paste, I defrost a bag (or two) depending on how many I need. This is how I keep my batch on Tom Yum Paste without the need for additives or preservatives to keep them on the shelf/fridge.
250g chili paste (from soaked, deseeded and blended dry chilies)**
20g shrimp paste (or more to taste)
1 cup tamarind pulp water
5 cloves garlic, finely chopped
4 pieces kaffir lime leaves, finely chopped
3 inches ginger, finely chopped
2 inches galangal, finely chopped
2 stalks lemongrass, white parts only, finely chopped
1 large red onion, finely chopped
3 tbsp brown sugar
3 tbsp vegetable oil
2 tbsp fish sauce
2 tsp ground coriander
**I couldn’t be bothered to deseed each and every dried chilli, so I ended up adding the seeds in. I’m not sure if you can buy already deseeded dried chillies in stores, but I could not find any myself. I mean, if you want the heat then by all means leave the seeds in – caution though, very hot!
Heat vegetable oil over high heat in a medium-sized frying pan, and then add in the onions, garlic, galangal, and ginger. Sauté until softened and slightly browned. Remove from the pan and set aside, leaving the remaining oils in the pan.
In the same pan, add the chilli paste, kaffir lime leaves, lemonsgrass, coriander, shrimp paste, fish sauce, tamarind water, and brown sugar. Cook until the mixture slightly thickens before adding the other fried ingredients into the chilli mixture.
Continue frying until the paste is thick and the oil starts to separate from chilli and surfaces. Set aside to cool down before sealing them in jars/cans. The paste can keep in the refrigerator for up to 1 week or in the freezer for a few months.