Thai vegetable soup.
To make:
sauté 1 smashed lemongrass,
5 smashed shallots
and 5 smashed garlic in 2 tbsp of oil.
Add 1 sliced tomato and
1 stick sliced lotus root (remove skin).
Stir,
pour enough water for soup
and simmer to soften root.

Add 1 sheet soaked fucuk/tofu sheet,
2 bay leaves and
1 broken cinnamon.
Season with salt and heat through.
Add 1/4 sliced cabbage and simmer for another 2 to 3 mins. Off the heat and
combine in some basil leaves.
#Thaifood #Thaivegetablesoup #CookWithNavaK

Kerang/cockle Thai style.
for the chilli paste: blend a few dried red chillies
2 green chillies
1 inch fresh kunyit/turmeric
4 shallots
1/2 inch roasted belacan.

Fry paste with 2 smashed serai/lemgrass in 1/4 cup of oil till aromatic and oil splits.
Season with palm sugar,
fish sauce,
salt and lime juice (these ingredients as needed).

Add 1 cup cockles (after cleaning and removing shells),
stir for a couple of times,
off the heat and
combine in some basil leaves.
#Thaifood #CookWithNavaK #ThaiCockles

Thai Mutton Curry.
To make: for the curry paste.

Blend/process
these ingredients with some water -
dried red chillies (as per taste)
1 tomato
2 serai/lemongrass
1 inch galangal/lengkuas
I inch fresh kunyit/turmeric
1 inch ginger
6 garlic
Keep aside.

For the mutton -
Pressure cook 1/2 kg bite size mutton with some water (5 to 6 whistles or estimated time as to tenderize mutton). Cool down.

Then add inside the mutton the curry paste and season with salt. Stir and simmer to thicken.
Pour 1/2 cup thick coconut milk, simmer, remove from heat and combine in some coriander leaves, basil leaves and spring onion.
Cover and set aside for an hour to soak up mutton in the curry before serving.
Note: vary the herbs according to what's available.
#thaimuttoncurry #thaifood #CookWithNavaK

Thai style crab curry - ahh, the quintessential Thai spiciness and aroma of home grown curry leaves. - - - -

5 crab - clean and cut into 2, then mix with 1/2 tbsp cornflour, 1/2 tbsp rice flour,
1 tsp turmeric powder and a little salt.
Sprinkle some water if needed to
bind in the ingredients.

Fry in batches and keep aside.
Leave about 4 tbsp of oil in the same wok.
Sauté 5 sliced shallots and 2 sliced red chillies.

Add 1 tbsp fish curry powder,
1/2 tbsp coriander powder,
1 tsp cumin powder,
2 bay leaves and
1 sliced tomato.

Stir all the ingredients together. Pour 3/4 cup of water,
season with some palm sugar, fish sauce,
and a little salt.
Some lime juice if needed as well. Stir.
Add fried crab and some curry leaves.
Stir well and dish out.
#thaistylecrab #thaicrabcurry #thaifood #CookWithNavaK

Thai Jackfruit Salad - #vegetariansalad #thaivegetariansalad
Ingredients (as needed, as per taste)
- Ripe #jackfruit
- #redonion
- #redchillies
- Garden grown #thailemonbasil (or any other #thaibasil )
- #roastedsesameseeds

Dressing/sauce
- #lightsoysauce
- #limejuice
- #salt
- #palmsugar (if needed)
Toss all ingredients together.
Walla!
#recipe invented by yours truly. Yehhhh!!
#thaifood #CookWithNavaK

Vegetarian Thai potato curry.
To make: blend
3 sprigs spring onion,
4 green chillies,
1/2 inch ginger,
4 shallots,
4 garlic,
1 tomato,
1/2 tbsp coriander powder and 1 lemongrass/serai.
Fry with 1 cinnamon (broken) and 4 cloves
in 4 tbsp of oil till aromatic.

Add 3 sliced potatoes,
pour in enough water,
stir and let it simmer.
When potatoes are softened,
add 1/2 sliced capsicum,
pour 1 cup coconut milk and season with palm sugar (as needed) and salt.

Simmer to heat through.
Off the heat and combine in basil leaves.

#ThaiFood #ThaiCurry #CookWithNavaK

Sotong/squid Thai style.
To make: blend 5 green chillies,
2 birds eye chillies/cili padi,
4 shallots,
5 garlic,
1/2 inch ginger,
1/2 inch roasted belacan/shrimp paste and
1/2 inch fresh turmeric/kunyit.

Fry with 1 smashed serai/lemongrass in 4 tbsp till aromatic. Pour 1/4 cup thick coconut milk, season with palm sugar and
a little fish sauce.
Salt? Taste before adding.

Add sotong (3 medium size, slice and mix with 1 tsp corn flour), stir and cook.
Off the heat and combine in some basil leaves.
Dish out.

Note: don't over cook sotong. Otherwise they will become rubbery.
For more gravy, add some water.
#SquidThaiStyle #ThaiFood #CookWithNavaK