Thai's Hot Pot - Lẩu Thái

Yesterday we had Thai's seafood hot pot(火锅, huǒ guō) for dinner. Originally, we wanted to make something else but since the weather is so gloomy and cold, we think hot pot is more suitable. A bowl of fragrant seafood soup is perfect is in this type of chilly weather.

Hot pot usually is consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. You can buy any type of meats, and veggies you desire. The cooked food is usually eaten with a dipping sauce. I made my sauce using sha sha sauce and mixed with other ingredients. In many areas, hot pot meals are often eaten in the winter.

I like Thai's flavor better because it has lemongrass and Tom Yum paste.

You can also add beef, chicken or pork.

I made the chicken stock on the day before. This way, you can take out the excess impurities, and FAT. The last thing you want is to have FAT blocking your arteries.
For the seafood, we have salmon, cat fish, shrimps, talapia, scallops.
We went to Costco, and saw mussels. We decided to purchase one bag as well.

You can't have hotpot with out mushrooms. I love the King Oyster mushroom. They have the crunchy and chewy texture. And they are good with soup.

Soup would not be good without pineapple. They were so sweet . Of course, we have okra, tomatoes, and watercrest as well.

This is another seafood platter.

For veggies, we have napa cabbage, banana flower, and Chrysanthemum leaves is also known as tong ho or tang o. We also have bean sprout and tofu.

We just got started, and waiting for the stock to be boiled.

Voila`! It's ready. Check it out! Yummy seafood hot pot is coming your way baby.

Here is the whole table set up.
We invite you all to sit down with us and enjoy a wonderful fragrant Thai's seafood Hot pot.
Bon Appetite!

Thai Curry Chicken

Since the weather is getting colder each day, hubby wants to have something warm for dinner. I could not think of anything beside soup. It has been awhile since I make Curry chicken. My niece has brought me a Kaffir Lime plant as a gift. I decided to make Thai curry chicken.

It's a spicy, warm, and comfort food. This will well with French bread.


This is my bowl :-)

The Kaffir lime leaves gave this pot of curry chicken a very special aroma. I just loved it. This picture was taken after I added all the ingredients in. And then I will have it simmer for 20-25 minutes.

I made the whole big pot. Check out the finish product . Want a bowl and dip with French bread? :-)

Ingredients:

-10 chicken legs (take the skin off and cut into pieces)

-1 onion (cut into thin slices)

-2 TBS of Red Curry Paste

-1 TBS of yellow curry from India

-1 can of coconut milk (you can put less if you don't like coconut milk)

-3 TBS of fish sauce

-3 TBS of sugar

-3 TBS of lemongrass

- 2 carrots (cut into slices)

-4 big clove of garlic (minced)

-5 lime leaves

-Basil for garnish

-4 different types of potatoes (I used sweet red potatoes, sweet white potatoes, regular American potatoes, and Taro. ) -- optional.

Note: Fried the sweet potatoes and Taro in advance. As for regular potatoes, you just add them into the pot.

Marinade for chicken:

-2 clove of minced garlic

-1 TB of yellow curry from India

-2 TBS of lemongrass

-1 TBS of sugar

-1 tsp salt

-1 TBS fish sauce

- 2 TBS of starch

- 2 cups of hot water

-1 small chilli pepper (cut into small pieces)

Note: Marinade the chicken with seasoning for at least 30 minutes.

Method:

1. Put olive oil in the pot.

2. Add garlic and lemongrass (stir until fragrance and little brown)

3. Add the marinaded chicken in. Stir for 10 minutes.

4. Add coconut milk.

5. Add fish sauce, and sugar.

6. Let it simmer for 20-25 minutes.

7. Add the lime leaves.

8. Add the rest of the remaining lemongrass

9. Add the Red Paste Curry.

10. Add hot water.

10. Add the rest of the remaining ingredients.

11. Add sugar, salt, fish sauce, curry to taste (if it's too salty, add sugar. If it's too sweet, add more fish sauce. If the coconut aroma is too strong, add more water , and so on. )

12. Add a little cold water with starch. And add it to the pot.

This can be served with noodles or dip with French Bread. Yum Yum !

Bon appetite!

Pad Thai Noodles

I made Pad Thai noodles for my sister yesterday. It was so good.

These two portions are for my sister. We're bringing them over her house.

Ingredients:

1 package of Thai rice noodles

3 Tbsp. each of: fish sauce, and soy sauce
3 cloves garlic, minced
1-2 red chillies - minced
1 tsp. brown sugar
8-12 medium or large fresh raw prawns

3 eggs . Cut into slender slices
2 cups bean sprouts
1/2 cup each of fresh coriander and fresh basil (for garnish)
1 lime, cut into wedges
olive oil
1/4 cup roasted peanuts, ground or roughly chopped (for garnish)
crushed chilli
Methods:

1) Soften the Noodles. Place 1 package of Thai rice noodles in a pot of hot water, and put aside.

2) Mix the stir-fry sauce in a bowl. Put aside.

3) In a wok, add olive oil . stir-fry garlic and chillies.

4) Add the shrimps.

5) Add the egg.

6) Add the noodles.

7) Add the stir-fry sauce

8) Stir-fry noodles.

9) Garnish with bean sprout, slices of eggs, and cilantro.