Hot & Sour Thai Basil Prawn Recipe

Ingredients

A

• 3 cloves Garlic, chopped coarsely
• 1 medium Onion, sliced into rings
•  Salt, to taste
• 1 teaspoon Sugar
• 3 Bird’s Eye Chilli, cut into small pieces
• 3 stalks Thai basil, leaves only
• 1 tablespoon Cooking oil
• 300 g Prawns, medium-sized
• 1 tablespoonMAGGI Ikan Bilis Stock Cube No MSG

B

• 1 tablespoon Water
• 1 tablespoon Lime juice
• 1 teaspoonMAGGI CUKUP RASA All-In-One Seasoning
  Steps
  
  1. Remove the head of the prawns, use a sharp scissors to cut open the shells along the back of the prawn and remove the vein. Leave the shell and tail intact. Wash and pat dry.
  2. Marinade prawns with MAGGI Ikan Bilis Stock Cube No MSG and sugar for 15 – 20 minutes.
  3. Heat oil in wok, fry garlic until fragrant, add onion rings and fry until soft. Add chilies, ingredientsB (mix together in a small bowl) and prawns, fry for about 5 minutes or until prawns are cooked.
  4. Add Thai basil leaves, fry for 1 minute, dish out and serve hot with rice.
  
  

Thai Beef Salad Recipe

Ingredients

• 1 lb of beef fillet, thinly sliced
• 1 tablespoon of lime juice
• 1 tablespoon of fish sauce
• 1 garlic clove, crushed
• 1 tablespoon of fresh ginger, chopped
• 1 small cucumber
• 1 small red chilli, chopped
• 8 oz of mixed salad leaves
• 1 tablespoon of thai sweet chilli sauce

Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl.  Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Garlic Lime & Chili Steamed Siakap Recipe

Ingredients

A

• 2 stalks Spring onion, for garnishing
• 1 teaspoon Salt
• 4 - 6 slices Lime, for garnishing
• 2 stalks Coriander leaves, for garnishing
• 1 (about 500-700g) Sea bass, scaled and cleaned

B

• 4 cloves Garlic, chopped coarsely
• 1 teaspoon Sugar
• 4 - 5 Bird’s Eye Chilli, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Fish sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock No MSG
  Steps
  
  1. Rub fish with salt and leave aside for 20 – 30 minutes.
  2. Using a sharp knife, score the fish at an angle on both sides to help it cook faster.
  3. Place the fish in a heat proof plate and pour over the sauce mixture made out of ingredients B.
  4. Steam the fish on high heat for about 15 - 20 minutes, or until the fish is cooked.
  5. Garnish with lime slices, spring onion and coriander, and serve hot with rice.

Tom Yam Seafood Recipe

Ingredients

A

• 2 stalks Lemon grass, smashed
• 3 cm Galangal, thinly sliced
• 2 litre Water
•  Prawn shell, from the 100 gm peeled prawn

B

• 1 Tomato
• 6 pieces Bird's eye chillies, smashed
• 1 Onion, wedged
• 1 cup Lime juice
• 1 tablespoon Coriander leaves, thinly sliced
• 2 pieces Kaffir lime leaves, roughly chopped
• 1 tablespoon Fish sauce
• 4 packetsMAGGI Tom Yam Soup Paste

C

• 50 Fish meat, diced
• 50 g Mussels
• 50 g Squids, sliced
• 100 g Prawns, peeled
• 50 g Oyster mushrooms
  Steps
  
  1. In a pot, bring water to boil. Add in ingredient A and cook for 15 minutes. Remove prawn shells.
  2. Add in ingredient B and cook for 5 minutes.
  3. Add in ingredient C and cook for 10 minutes.
  4. Serve hot.