Tag: Kai

Stir-fried Chicken with Bell Pepper [ Kai Phat Prik Yuak]


Bell peppers are rich sources of antioxidants and vitamin C. This stir-fried chicken is very healthy, delicious with bell pepper recipes, from the food and nutrition experts.

Ingredients :
6 Bell peppers
2 pieces Chicken
1/4 tsp Pepper
3 Peeled garlics
1/2 tsp Cooking oil
1 tbsp Oyster sauce
1/4 tsp Garlics
1 tsp Bean pasted

How to :
1.Cut out the heads of bell peppers then slice into a medium piece
2.Slice the chicken into a bite-sized
3.Slightly crushed garlics and mince them
4.Preheat oil over medium-high heat and fry the garlics until fragrant
5.Then add sliced chicken and stir-fry well
6.Follow with sliced bell pepper and 1/2 cup water
7.Season to taste with oyster sauce, bean pasted, sugar and pepper. Stir until everything is mixed
8.Transfer to a serving dish and enjoy while hot

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Steamed Chicken with Ka-pao Sauce [ Kai Aob Sauce Ka-pao ]


Steaming is a good way to omit fats in your cooking and to keep nutrients sealed in your food its more healthy than fried. It highlights the potential health benefits of consuming basil and provides a nutritional profile for the herb. This steamed chicken with ka-pao sauce is the best combination of all ingredients.

Ingredients :
5 Fresh Basil
5 Middle wings of chicken
5 Hot chillies
3 Peeled garlics
1/4 Peeled onion
1/2 tsp Pepper
1/4 tsp Fish sauce
1/2 tsp Cooking oil
1/4 tsp Salt
1 tsp Black soy sauce

How to :
1.Cut out only basil leafs,then mince the basil leafs
2.Use a fork to make a little hole all chicken wing’s skin
3.Cut all stems out, chop and mince hot chillies
4.Slice and mince the garlics
5.Slice and mince the onion
6.Mix basil, fish sauce, cooking oil, onion, chilli, pepper, salt and black soy sauce together
7.Then add chicken wings into a mixture bowl. Stir until combined and transfer to a dish
8.Boil the water then add a dish of mixed chicken and with until the water is boiling
9.When the water is boiling, close the steamer and steam for 10-15 minutes
10.Remove from a steamer and garnish with basil leafs

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Chicken Soup with Seaweed [ Soup Kai Sar-raii ]


A light and lovely soup when you need a bit of a detox. Eating hot seaweed soup would help you. That it can be prepared quickly and yet tastes so delicious at the same time.

Ingredients :
4 Chicken wings
1/4 cup Chopped carrot
8 Seaweeds
1/4 tsp Sugar
1 cup Tofu
1 Piece Seasoning powder
1/4 tsp Pepper
1 tbsp Bean pasted
1/2 cup Oyster sauce
6 cups Water

How to :
1.Cut all chicken’s skin into lines
2.Slice the tofu into a small square
3.Turn on a wok over medium-high heat and add 6 cups water
4.When the water is boiling, add 1 piece seasoning powder, followed by adding chicken wings then add chopped carrot and stir well
5.Scoop out all bubbles [ The bubbles are from the chicken when the water is boiling ]. After that add sliced tofu
6.Season to taste with bean pasted, oyster sauce, pepper and powder. Stir until mixed
7.When everything is done, add seaweeds and turn off the heat
8.Transfer to a serving bowl

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White Allium Tuberosum with Chicken and Fried Tofu [ Kui-chaii Kaow Phat Tao-hu Kai Sab ]


This is very healthy and good for your health and your wallet. Takes it to a new level and completes the white Allium tuberosum of nutrition

Ingredients :
200 grams White allium tuberosum
1/2 cup Egg tofu
1/2 cup All purpose flour
1 Red bell pepper
1 tbsp Minced chicken
1/4 tsp Pepper
1/4 tsp Salt
1 tbsp Oyster sauce

How to :
1.Chop allium tuberosum into 1”length
2.Slice ref bell pepper into a small piece
3.Mix egg tofu with all purpose flour
4.Heat oil over medium-low heat, then fry tofu in hot oil
5.When one side is golden, flip to the other side
6.When both sides are golden and brown, remove from a wok and drain on sieve
7.Then add minced chicken, stir-fry until cooked
8.Followed by chopped allium tuberosum
9.Season to taste with oyster sauce, pepper and salt
10.Topped fried tofu with fried chicken and allium tuberosum
11.Garnish with sliced red bell pepper

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Stirred Egg Noodle with Chicken [ Lard-Nha Kai Sen Khai ]


Well, this is recipe was the easy, everyday version. This recipe is just as easy, but a bit more special. All the ingredients can be found at the asian grocery store.

Ingredients :
3 Eggs
1 tbsp Cooking oil
1 cup Water
3 Chinese Kale
1/4 cup Tapioca flour with water
1 cup Chicken
1/2 Peeled carrot
2 Peeled garlics
2 tbsp Oyster sauce
1 tsp Pepper
1 tbsp Bean Pasted
1 tsp Sugar
1/2 tsp Seasoning powder
2 cup Water

How to :
1.Finely chop Chinese Kale into a piece
2.Slice the carrot into a small cube
3.Slightly crushed garlics
4.Slice the chicken into a bite-sized
5.Crack 3 eggs into a bowl and stir well then add 1 cup water and stir until mixed
6.Brush oil in a wok over medium-low heat, add 1 scoop stirred egg and fry until half done
7.Roll stirred egg until half done and transfer to a dish [ Cook for 3 pieces per 1 dish ]
8.Add oil over medium-high heat, fry garlic until fragrant
9.Followed by chopped Chinese kale, sliced chicken and sliced carrot. Stir-fry well
10.Then add 2 cup water and wait until boiling
11.Put 1/2 cup tapioca flour with water and continue stir until sticky
12.Season to taste with oyster sauce, pepper, bean pasted, sugar and seasoning powder. Stir until everything is cooked
13.Topped stirred egg noodle with sticky chicken soup

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Fried Cucumber with Chicken and Egg [ Tang-Kwa Phat Kai Sai Khai ]


Fried Cucumbers with chicken and egg is a very refreshing side dish or appetizer perfect for the summer. This recipe is perfectly suitable with people who loves eating delicious and healthy.

Ingredients :
2/3 cups Chicken
2 Eggs
5 Cucumbers
1 cup Chicken stock
1 tsp Sugar
1/2 tsp Pepper
1 tbsp Oyster sauce
1 Garlic

How to :
1.Thinly slice chicken into a bite-sized
2.Cut the cucumbers into 8 pieces per each
3.Peel and minced the garlic
4.Heat oil over medium heat and fry garlic until fragrant then add sliced chicken. Stir until cooked
5.Crack 2 eggs into a wok and stir-fry until cooked
6.Followed by chopped cucumber and chicken stock
7.Season to taste with oyster sauce, sugar and pepper
8.Continue stir-fry until everything is done
9.Transfer to a serving plate

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Crispy Korean Chicken [ Kai Thawt Sauce Korea ]


Crispy Korean Chicken has many varieties of taste which are spicy, savory and sweet sauce. Let cook this chicken to a party as a appetizer os main dish. This Crispy Korean chicken is so crunchy.

Ingredients :
200 grams Tulip
1 Egg
1 cup All purpose flour
1 tsp Butter
3 Garlics
1 tsp Minced ginger
1/2 Onion
1/2 tsp Soy sauce
1 tbsp Palm sugar
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Chilli powder
1/2 tsp Tapioca flour
1 tsp Chilli sauce
1 tsp Sesame

How to :
1.Slice and minced the garlics
2.Peel outer skin and mince ginger for 1 tsp
3.Slice onion into a small piece
4.Brush the butter in a wok then fry garlic and ginger until fragrant, followed by sliced onion
5.Season to taste with palm sugar, salt, pepper, chilli powder, tapioca flour, water and chilli sauce
6.Stir until everything is done
7.Mix the chicken with stirred egg and all purpose flour
8.Heat oil over medium heat, deep-fry the chicken in hot oil for 3 minutes then flip to the other side until both sides are golden and brown
9.Remove from a wok and drain on sieve
10.Brush Korean sauce with all outer skin’s chicken
11.Transfer to a serving dish and topped with sesame

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Spicy Chicken Burger [ Burger Kai Spicy ]


Juicy, spicy, flavorful chicken burgers made with minced chicken, garlics, chilli powder, pepper, tomato sauce, fish sauce, fried egg and burger breads. It is easy and simple to cook at home.

Ingredients :
2 Burger breads
2 Eggs
3 Peeled garlics
1 cup Minced chicken
1 tbsp Chilli sauce
1 tsp Tomato sauce
1/4 tsp Chilli powder
1/4 tsp Pepper
1 tbsp Cooking oil

How to :
1.Slice and mince garlics
2.Mix minced chicken with garlics, chilli powder, pepper, tomato sauce and fish sauce
3.Heat oil in a wok and fry 2 eggs
4.Then add cooking oil in a wok and stir fry mixed chicken until cooked
5.Put the mixed chicken inside a bread and followed by fried egg and mixed chicken again

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Fried Chicken with Onion [ Kai Phat Hua-horm ]


Pieces of chicken are stir-fried in hot oil, then garlic, carrot and onion are added and fry until cooked. This recipe is easy and simple to cook for the beginner cooks and teenage children to help with.

Ingredients :
1/2 cup Corn flour with water
1 cup Chicken
3 Peeled garlics
1/3 Carrot
1/2 Onion
1/4 tsp Pepper
1 tbsp Bean paste
1 tbsp Oyster sauce
1/4 tsp Soy sauce

How to :
1.Chop the chicken into a bite-sized
2.Slice and mince the garlics
3.Chop carrot into a small cube
4.Finely slice onion
5.Heat oil in a wok and fry garlic until fragrant, follow with sliced chicken, carrot and onion. Stir-fry until the chicken is cooked
6.Then add 1/2 cup corn flour with water
7.Season to taste with pepper, bean paste, oyster sauce and soy sauce
8.When it’s boiling, transfer to a serving dish

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Sliced Hatch with Minced Chicken Soup [ Tom Fuk Slice Kai ]


The weather starts to cool, the wind blows, but some days is hot. It may cause you sick. If you feel uncomfortable, you should eat a soup with hot rice. This is one of the famous soup “Sliced Hatch with Minced Chicken Soup”. The sliced hatch has adapted from an original one. When you eat a big one of hot hatch, it would make your tongue. This sliced hatch would make you easy to eat this soup.

Ingredients :
4 cups Chicken stock
1/2 Fresh carrot
1/2 Hatch
1/2 cup Minced chicken
1/2 cup Ear mushroom
1 Coriander root
1 cup Golden needle mushroom
1/2 tsp Pepper
1 tbsp Oyster sauce
1/4 tsp Sugar
3 Peeled garlics

How to :
1.Cut head and peel carrot, slice carrot into a piece then cut out some to make a carrot as flower
2.Slice out the skin of hatch and slice the peeled hatch
3.Slice ear mushroom into a small piece
4.Slightly crushed coriander root
5.Tear golden needle mushroom
6.Slightly crushed garlics
7.Turn on a wok over medium-high heat, then add 4 cups chicken stock, coriander root, garlic and carrot
8.Then add 1 tbsp minced chicken until done
9.When the water is boiling, add sliced hatch, ear mushroom and golden needle mushroom
10.Season to taste with oyster sauce , pepper and sugar
11.Simmer for 10 minutes
12.Transer to a serving bowl

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