Tagged: thailand

aroy mak mak!

For those who don’t speak Thai (like me), that translates to ‘very delicious’ and hopefully you’ll be saying that after reading this blog post ūüôā

I’ve always been fond of Thailand – its islands, cities, people, culture, art…and FOOD! For the past couple of weeks, I’ve been craving for some good Thai grub – when you got an itch, you have to scratch it! There is an excellent, authentic and affordable Thai restaurant located just by my place (called Jai Thai) but I thought I’d take a stab at making it at home.

Fortunately, ingredients for Thai cuisine are not very hard to find in Singapore (as compared to Indian). In fact, most recipes are simple and easy-to-cook. Today, I tried two classic Thai dishes – Tom Yum Goong and Grapow Gai (Chicken Basil). Let’s start with the ingredients:

Tom Yum Goong

3-4 bird’s eye chilies (also known as chili padi)
Handful of cilantro
2 tablespoons fish sauce
6 kaffir lime leaves
3 stalks lemongrass
2 big limes
Handful of mushrooms
1 cup shrimp
5 cups water

Grapow Gai

3-4¬†bird’s eye chilies
3-4 pods of garlic
2 tablespoons fish sauce
Big handful of sweet basil
250 grams ground chicken
Sauce 1: 2-3 tablespoons of soy sauce mixed with 1 teaspoon of sugar
Sauce 2: 1-2 tablespoons oyster sauce

And the most important part, the directions:

Tom Yum Goong

  • Peel and de-vein the¬†shrimp¬†and set them aside
  • Cut lemongrass into smaller pieces, 5-6 inches long. Use the back of your knife to pound the lemongrass, just to bruise it and release the flavor
  • Boil water and add lemongrass. Let it continue to boil for another five minutes
  • Add in the fish sauce and crushed chilies
  • Remove the stems from the¬†kaffir lime leaves¬†and add the leaves to the boiling soup
  • Clean and halve the mushrooms and add them to the mixture as well
  • Add the¬†shrimp¬†and turn off the heat.¬†Shrimp¬†gets tough very quickly, and will cook ¬†even when it is just sitting in the warm broth
  • Squeeze some lime juice into serving bowls and add the soup
  • Finally, garnish with a generous amount of cilantro and there you have it!

Tip: For those who like their soup spicy, feel free to add some thai chili paste (also known as Nam Prig Pow) as well.

Grapow Gai

  • Fry crushed¬†garlic¬†and¬†chilies¬†in oil over high heat
  • When¬†garlic¬†starts to turn brown, drop the ground¬†chicken¬†in and stir constantly till juice dries up
  • Add in fish sauce and sweet basil
  • Stir in sauce 1 and 2
  • Mix thoroughly and serve with steamed white rice

Even as a noob, I thought these were two of the simplest recipes I’ve tried in a while. Plus it is aroy mak mak, what’s there not to love?

Enjoy / B