Thai Olive Fried Rice is another fried rice recipe that warrants very little time to prepare. Most of the ingredients will be easily available in your cupboards or refrigerator. The only exception will be the preserved olives in brine available in Asian supermarkets. These olives are not the usual Italian olives you find on your pizzas. They are longer and pointed towards the ends. In Singapore, these olives are found in Golden Mile Complex (2nd floor Thai Supermarket - see pictures below ) where you can find a whole variety of Thai and Vietnamese food stuffs including fresh Asian greens!
Ingredients (Serves 2)
A dear friend of mine and ex-neighbour Yew Hong shared this recipe with me so many years ago, probably more than 10 years. I have closely followed this recipe whenever the craving for something spicy, tangy and soupy comes along. And anyone who knows me well will know that a bowl of clear tasty soup will win me over anytime anyday!
Tom Yum Soup can also made using a ready made paste available in many Asian grocery stores but the floating chilli oil puts me off. I prefer making this easy clear version sans oil. It is flavorful and gives a wonderful kick after your first spoonful! Trust me you'll be back for seconds!
Ingredients for Stock
5 cups of water
2 Lemongrass, cut into 3 each and crushed to release its essence
6 slices of Blue Ginger
10 coriander roots
4 small onions ( shallots )
Get all the ingredients ready.
Boil everything for 10-15 mins. Strain and keep the stock. Discard the vegetables.
Ingredients for Soup
6 slices of Blue ginger
1 tomato, sliced into 8 pieces
2 lemongrass, cut into 3 each and crushed to release its essence
4 lime leaves, sliced into strips
1 red bird's eye (chilli padi), sliced
A small bunch of Enoki mushrooms
Juice of 2 big green limes
1/3 cup coriander leaves for garnishing
2 tsp mushroom seasoning
1)Prepare all the vegetables and the seasonings for the Tom Yum Soup.
2) Pour the stock back into the pot and add all the vegetables except coriander leaves and lime juice. Add the mushroom seasoning and salt together with the other vegetables. Let the soup boil for 5 mins.
3) Switch off fire and pour into big soup bowl. Add in the lime juice, stir and then garnish with coriander leaves.. Best served and slurped piping hot!
Thai cuisine, the exotic cuisine of South East Asis, is one of my favourite cuisines. Thai cooking places emphasis on lightly prepared dishes with a strong aromatic spicy edge. Four or five fundamental tastes are usually in complex interplay in every dish - sour, sweet, salty and spicy. Being born an Indian and having grown up mostly on South Indian food, I love Indian Food too but sometimes the spices and the curries gets a whole lot overwhelming. Occasionally, I just need a light meal with equally light seasonings. Being a vegetarian, I opt for simple vegetarian Thai dishes or Chinese Vegetarian ones.
The discovery of Lemongrass Thai Restaurants in the East side of Singapore during my late 20s was a godsend. I was swooning over their Tom Yum Soup, Olive Fried Rice, Green Mango Salad and Spicy Basil Tofu with Cashewnuts. Lemongrass was also my go to place during my first pregnancy when I had cravings for sour spicy food! On certain occasions, I'll be there just for their Tom Yum Soup ( I am literally salivating!).
Anywho, I decided to post about Thai Green Mango Salad as it is filled with a burst of tropical flavors. Spicy, sweet, sour and salty. This recipe showcases a fuss free no cook vegetarian version without the fish sauce and shrimps.
Ingredients (Serves 4)
2 Thai Green Mangoes, julienned
2-3 small red chillies or chilli padis, sliced (adjust according to your preference )
2 shallots, sliced thinly (optional)
1 tbsp. chopped fresh cilantro (optional)
3 tbsps. peanuts, crushed
4 lettuce leaves for serving
2 tsps light brown sugar/honey
1/2 cup green lime juice
2 tbsps. light soy sauce
Salt to taste if you need
Mix all the dressing ingredients and adjust according to your taste preference.
Toss the rest of the ingredients (excl crushed peanuts, cilantro and lettuce leaves) in a salad bowl. Serve green mango salad on the lettuce leaves and pour over the dressing just before serving. Garnish with crushed peanuts and cilantro/mint leaves.
Julienne the mangoes just before serving so as to ensure they are fresh and crunchy. Otherwise, soak the prepared mangoes in ice cold water and then drain and pat dry before adding in to the salad.
You can substitute green mango with green papaya to make Thai Green Papaya Salad.
Thai Green mango works best because other varieties tend to be tongue biting or sometimes not sour at all. In Singapore, you can get Thai Green mangoes at Sheng Shiong Supermarket.
In Singapore, we frequent a restaurant called Lemongrass Thai Restaurant. I have a long history with this restaurant because when I was expecting Ranya, my 12 year old, I had cravings for spicy sour food. This restaurant was my savior. I was there every other week in 2002!
Anyway, they serve this dish Spicy Beancurd with Thai Basil Leaves. It has a nice balance of spice, sweet and salt. decided to recreate it at home. It is not too bad. Anand, my husband, says it is an exact copy! I made it once for a friend in Spore. She loved it too.
Ingredients ( serves 4 as a side dish )
2 cups Thai Basil leaves
3 Small firm tofus cut in triangle shape and shallow fried or air fried
2 tbsp good quality veg oil
4-5 Garlic cloves, minced
1 Red chilli sliced at an angle
1 tbsp Light soy sauce
1 tbsp Sugar
1.5 tbsp Vegetarian mushroom sauce
1/3 cup Roasted cashew nuts for garnish and crunch
Heat oil in a pot and fry garlic till light brown.
Mix the sauces and the sugar in a separate bowl.
Pour this sauce mix into the pot.
Add in the chilli and the basil leaves and fry for 3 minutes.
Add in the grilled tofus and roasted cashew nuts. Mix well.
Remove from heat and serve hot with Jasmine Rice.
This dish is always well received in my household. Hope it does in yours too!