Sunday, 14 March 2010

Yam Nua - Thai Beef Salad

This Recipe is from BBC Food website, link at the bottom. It turned out really well.
Ingredients
For the beef
3 X 6oz sirloin steaks
vegetable oil, for brushing
salt and freshly ground black pepper
For the salad
1 head Chinese leaf
5 ripe tomatoes
4 banana shallots
1 cucumber
4 spring onions
handful fresh basil leaves
handful fresh coriander
For the dressing
2 tsp brown sugar
2 limes, juiced
2 table spoon fish sauce
1 large red chilli

Method
1. Brush the steaks with oil and season with salt and freshly ground black pepper. Heat a ridged griddle pan until smoking, then add the steaks and griddle for 3-6 minutes on each side, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for five minutes.
2. For the salad, finely slice the Chinese leaf and place into a large bowl. Cut the tomatoes into wedges and add to the bowl. Finely slice the shallots and add to the bowl.
3. Slice the cucumber in half down the middle. Remove the seeds with a teaspoon and slice the cucumber flesh on the diagonal. Discard the seeds and add the cucumber to the bowl. Slice the spring onions on the diagonal and add to the bowl.
4. Tear the basil leaves and add to the bowl. Tear the coriander leaves and stalks and add to the bowl. Mix together to combine well.
5. For the dressing, add two teaspoons of the brown sugar into a small clean bowl, add the lim juice, stir until the sugar is dissolved.
6. Add the fish sauce to the dressing. Finely chop the chillies and add to the dressing.
7. Cut the cooked steak into thin slices on the diagonal. Just before serving add the sliced steak to the salad ingredients, drizzle over the dressing and mix together well. Add to the bowl the juices from the plate the meat was resting on.
8. Serve the salad on a large plate.
Adapted from http://www.bbc.co.uk/food/get_cooking/recipes/048.shtml
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Mother's Day Lunch


Tod Man Pla - Thai Fish Cakes - made by Ben and Emma
Spicy Thai Green Beans - made by Cliff and Pari
Yam Nua - Thai Beef Salad - rest made by Saju
Thai Chicken Penang Currry
Fragrant Jasmine Rice
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Chachi's New Kitchen - Before and Ater

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Saturday, 13 March 2010

Kitchen is done

And we started using it yesterday. The first dish Chachi cooked was sufro for Zayn's Majlis - Muthia.
We are celebrating the kitchen and Mother's day tomorrow. Pari, Muni and I are going to make a Thai inspired meal.

Tod Man Pla - Thai Fish Cakes

Spicy Thai Green Beans
Yam Nua - Thai Beef Salad
Gaeng Kieow Wann - Thai Green Curry with Chicken
Fragrant Jasmine Rice

Fresh Fruit


Thursday, 4 March 2010

Progress Report

Chachi’s Kitchen will be up and running this weekend.

I have had so many requests in the last two weeks; I really don’t know where to start.

Thank you everyone for visiting Chachi’s Kitchen, in the last 2 months we had have almost 50,000 unique visitors from over 25 different countries.

Tuesday, 2 March 2010

Namak Para / Indian Salt Crackers



Ingredients
2 cups plain flour
2 tblspns vegetable oil
1 teaspoon ajwain
1 heaped tspn coarsely ground black pepper
1/2 tspn salt
Oil for frying

Method

Sieve the flour, mix in the cumin seeds, salt and pepper
Add the oil, rub it in so it is like bread crumbs
Add enough water to make a firm doughl, rest it for 30 minutes
Divide into lemon sized portions
Roll into 3/4 inch thickness
Cut into diamond shaped peices with a sharp a knife
Fry in medium hot oil
Will keep in an air tight box for a couple of weeks
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