Picture Collection of Bird Varieties

Album: Bird watching & photography by Niki C. (104)

INGREDIENTS

Season the chicken pieces all over with 1 tablespoon salt and 1 teaspoon black pepper. Set aside at room temperature.

In a large saucepan, heat the ghee or clarified butter over medium heat. Add the onions and sauté them, stirring constantly, just until they turn glossy, 1 to 2 minutes.

Season with the remaining salt, 2 teaspoons black pepper and 3 tablespoons of sugar. Continue to sauté, stirring, until the onions have turned soft but have not yet browned, about 5 minutes. Add the garlic, ginger, jalapeno, bay leaf and Garam Masala.

Sauté, stirring, until the spices turn aromatic, 1 to 2 minutes. Add the seasoned chicken pieces, tomatoes, tomato paste, potatoes and 4 cups (1 l) of the chicken broth. Slowly bring to a boil, stirring occasionally.

As soon as the mixture boils, reduce the heat to maintain a gentle simmer and cook until the chicken is cooked through, about 30 minutes, adding more chicken broth as necessary to keep the curry moist. Taste and adjust the seasonings with salt, pepper and more of the sugar if necessary.

Method

Combine all dressing ingredients in a small saucepan and cook over very low heat for 3–4 minutes or until it starts to boil. Remove and allow to cool completely.

Soak white fungus for 5–10 minutes. Trim the stems and discard the hard centre. Tear into small florets. Bring a saucepan of water to the boil and scald white fungus for 3–4 minutes. Remove with a slotted spoon into a basin of ice-cold water. Add the julienned cucumber and carrot and steep for 20 minutes. Drain well in a colander.

Mix chicken, white fungus, cucumber, carrot, leeks, shallots, ginger and chillies in a salad bowl. Drizzle about 2 tablespoons of prepared dressing over it and toss briefly to mix. Dish out and serve with a good sprinkling of sesame seeds.

Ingredients

Method

Cut fish into 2cm chunks, removing any bones you find.

Place fish and the next seven ingredients into the drum of a food processor and whiz until mixture forms a tacky paste.

Scrape into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.

Using two spoons, form mixture into small balls roughly 3cm across. Flatten to make patties 1cm thick.

Heat oil in a frying pan over medium heat and cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with bottled Thai chilli sauce.

Method

Heat a little oil in a wok. Add beaten eggs. Give it a quick stir and add in the rice. Stir well so that the rice is evenly coated with eggs. Add in crab meat and dried scallops. Stir well and season to taste with salt and pepper.

Fry rice for about two minutes and add in crispy garlic. Stir well and dish up. Scoop rice into crab shells. Place cheddar cheese slices on top of the rice to cover it.

Bake crab shells with rice for about 15 minutes until cheese melts. Remove and serve hot.

Method

Cut chicken fillets into thin strips .

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for 8 to 10 minutes or until evenly browned and cooked through.)

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

Imported from external blog

Method

Heat oil in a wok and fry ground spices for 2-3 minutes. Add 1-2 tablespoons thick coconut milk and simmer until oil rises and is fragrant. Pour in thin coconut milk and tamarind juice. Continue to simmer for 10-15 minutes.

Add the ground peanuts and thick coconut milk. Simmer for 2-3 minutes over low heat. Add sugar and salt to taste. Bring to a boil for 3- 4 minutes.

Ingredients

Method

Combine the first five ingredients in a bowl and mix well, adding the lime juice towards the end before seasoning to taste with salt and sugar.

Method

To peel the tapioca, make a shallow cut at the tip of the tuber, then peel off the whole strip of skin by hand. Cut the tapioca into thin slices with a vegetable shredder.

Combine the marinade ingredients in a mixing bowl with the tapioca slices. Set aside to marinate for 15–20 minutes.

Heat enough oil in a wok until just hot enough. Deep-fry the tapioca slices in small batches until golden and crispy. Remove and drain the chips on absorbent kitchen paper towels. When completely cooled, store in air-tight container.