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.

Vanilla Sauce

milk 480ml

heavy cream 480ml

salt 5gm

sugar 227gm

egg yolk 284gm

vanilla essence 12ml

Method:

Combine the milk and cream with salt and 113gm sugar in saucepan the bring the boil, string to disolve the sugar.

Mean while, blenld the eeg yolk with remaining 113gm sugar with whisk.

Temper the egg yolk with 1/3 of hot milk, whipping constantly.

Return the tempered egg yolk to the remaining hot milk and continue cooking until the mixture thicken enough to coat the spoon.

Ice bath.

American Cheese Cake

cream cheese 500gm

castor sugar 100gm

salt 5gm

lemon skin

whipped cream 90gm

egg yolks 90gm

plain flour 30gm

castor sugar 50gm

egg white 120gm

marie biscuit 250gm

butter 200gm


Method:


Paddle sugar and cream cheese until smaooth then add in egg yolk.

Fold in lemob, flour, salt, and whipped cream.

Whisk egg white and sugar until meringue and fold into cheese mixture.

Pour thr butter in the biscuit marie and bake for 60 minuites 190 c.

Fudge Cake

butter 185gm

cocoa pow 60gm

vanilla essence 5ml

castor sugar 37gm

eggs 4 nos

cake flour 300gm

dauble cream 100ml

baleing pow 15gm

Method:

Beat butter and caster sugar until flutty and white.

Then add in egg yolk, fold in the flour, cocoa pow and then put aside.

Whisk the egg white until stift. Fold into flour mixture and bake at 190 c for 40 minute.

Let it cool !

Tuile

Tuile

French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed.) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.

Coconut Tart

castor sugar 250gm

butter 25gm

golden syrup 125gm

egg 150gm

flour 45gm

B.powder 2gm

fresh milk 150ml

grated coconut(white only) 90gm

Method:

1. Cream sugar and butter till white.

2. Add the golden syrup and egg into mixture and mix well.

3. Then add the flour, B.powder , fresh milk and coconut into mixture and beat until mixture will combine.

Choux Pastry

milk 500ml

butter250gm

salt 1 tsp

bread flour 375gm

eggs 625gm

Method:

1.Combine the butter and salt in heary sancepan.Bring the mixture to afull rolling boil.

2.Remove from fire. Add in the flour all at once. Stir quickly using whisk.

3. Return the pan to medium heat stir continually no stop until dough from a ball and put away

from fire.

4. Transfer the dough into mixer. Use Paddle. Mix at slow speed. Until dough about 60 c then add in the egg ne by one and wait until egg completly absorbed. Next , the egg when all the egg are absorted ready to use.

Pie Dough Base

Pastry Flour 750gm

Caster Sugar 120gm

Butter 360gm

Egg Yolk 60gm

Cold Water 190ml

Salt 7 gm

Method:

Sittt the flour, caster sugar and butter into mixer.

Beat the egg yolk with H2o and salt until dissolve.

Add the liquid to the flour mixture, mix gently until completely absarted.

Place the dough in pan .

Cover with foil and place in frezer.

Curry Chicken

Chicken Curry is a common Punjabi cuisine popular in South Asia (specifically India),Bangladesh, East Asia, as well as in the UK, the U.S. and Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chilies and a variety of spices, often including cumin, cinnamon, and cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Scrambled Eggs

Cooking the scrambled eggs need eggs, milk, salt, pepper, butter and a bread.
Making the perfect scrambled eggs isn't difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown -- that means they're burnt. But the perfect scrambled eggs should be soft and just a little bit moist. One last thing, eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.