Thai Curried Noodles with Tofu

This curry noodles recipe is a condensed version of an ancient Thai noodle dish called "Kao Soy". Since it would take an hour or more to make the original recipe, I've simplified it somewhat while still maintaining that delicious original taste. You can use dried egg or wheat noodles for this dish - or splurge and pick up some fresh noodles at your local Asian food store or grocery store deli. A delicious curry noodle recipe you'll be sure to enjoy.

Prep Time: 20 minutes

Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

SERVES 2-4
dried or fresh egg or wheat noodles - enough for 2-4 people
1/2 package medium-firm tofu, cut into cubes
1 red bell pepper
1 green bell pepper
handful of fresh shiitake mushrooms
generous handful fresh coriander
2 spring onions, sliced or cut lengthwise into matchstick pieces (see picture)
1/2 cup coconut milk
1 lime, cut into wedges
3 Tbsp. soy sauce
oil for stir-frying
PASTE:
1/2 tsp. turmeric
3 cloves garlic
1-2 fresh red chilies (de-seeded if you prefer less spice)
1 thumb-size piece galangal or fresh ginger
1 Tbsp. ground coriander
1 tsp. cumin
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
1/4 tsp. cinnamon
2 Tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese stores), OR 2+1/2 Tbsp. soy sauce
Optional: sugar to taste

Preparation:

Cook noodles according to instructions on package.

If boiling dried noodles, be sure to rinse well after cooking with cold water to keep them from sticking together.

Tip: The noodles will be stir-fried later, so try not to over-cook at this point. Set aside.
To make the curry paste, place all paste ingredients in a food processor or chopper.

Process well. Or, mince ingredients well and pound together with a pestle & mortar.
Heat a wok or large frying pan over medium-high heat.

Add 1-2 Tbsp. oil and swirl around, then add the paste.

Stir-fry briefly to release the fragrance (30 seconds to 1 minute).
Add a few Tbsp. of the coconut milk and stir into the paste, then add the vegetables.
Stir-fry 2-3 minutes, or until mushrooms are cooked and bell peppers are bright in color.

Tip: Add a little more of the 1/2 cup coconut milk if your wok/pan becomes too dry.
Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the noodles and tofu.

Tip: If your tofu is soft and will fall apart, add it just before serving, gently folding it into the noodles.
Using 2 utensils, gently stir-fry the noodles, lifting and turning them as you do so.

Stir-fry in this way until noodles absorb most of the coconut-curry sauce (1-2 minutes).
Taste-test the noodles, adding more fish or soy sauce if not salty enough, and a little sugar if too sour.

If your noodles happen to be too salty for your taste, add 1-2 Tbsp. lime juice.
Serve noodles hot from the wok with generous amounts of fresh coriander and spring onion sprinkled over.

Pandan Rice Cake

This Thai dessert is low in both sugar and fat. Made with heart-healthy coconut milk (which actually lowers your cholesterol), this cake will make you feel good, not guilty!

The rich green color does not come from food coloring, but from the pandan plant, a type of herb that grows in Southeast-Asia.

Like the vanilla bean, pandan paste also adds a sweet and unique flavor to the cake.

It is readily available at most Asian food stores and is a great substitute for food coloring in all of your holiday desserts.

Fruitcake

Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich

homemade version can be incredibly delicious.

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together.

When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Chocolate Cream Brulee

heavy cream 960ml
sugar 170gm
salt pinch
vanilla essence 3 drop
egg yolk(beaten) 156gm
bitter sweet chocolate (melted) 170gm

Method:

1. Combine cream , 113 gm sugar and salt bring to simmer over medium heat, string gently with a wodden spoon. Remove from heat. Add in the vanilla essence.

2. Bring to boil.

3. Mix the egg yolk with balance of sugar. Add in 1/3 of the hot cream stir constantly with whisk.

The add INTO 1/5 of cream into melting chocolate.

4. Then pour the balance of the cream into egg mixture and keep on whisk. Don't let the egg yolk cooked.

5. Slowly pour the chocolate into the egg mixture and keep on whisk.

6. Portion into ramekin. 160 c , 20-25 mint.

Oat Cookie

Ingrendients A

-brown sugar 40gm

-margerine 160gm

-butter 160gm

-icing sugar 120gm

Ingredients B

-oat 200gm

-suji/semolina 140gm

Ingredients C

-flour 260gm

-butter cookies mix 200gm

-vanilla essence 1tsp

-egg 2 nos

Method:

Cream ingredient A then add in eggs.

Beat well then add in ingredient B.

Fold in ingredient C to form soft dough.

Portion into small ball and press with a fork to make pattern.

Bake at 150 c for 15 minutes.

Orange Sauce

orange juice 5nos

sugar 150gm

water 70ml

Method:

1. Boil the sugar and H2o first to get thick syrup.

2. Boil the orange juice. Slowly add in the thick syurp little by little and whisk continuelly till the sauce turn thicken.

3. Let it cool down.

Crepes

bread flour 125gm

cake flour 125

sagar 30gm

salt 7gm

egg 188gm

fresh milk 500ml

clarified butter 75ml



Method:


Sift the bread flour, cake flour, sugar and sugar.

Add the egg and just enough milk to make soft paste.

Continue whisk till well combine.

Pour in the milk bit by bit and make sure no lumps.

Then add in the clarified butter.

Let the butter rest for 2 hours before using.