Herbs and recipes

These are some common herbs that you can get easily either fresh or dried at market or supermarkets. Herbs provides unique flavours to dishes. Culinary herbs are usually non-woody plant, typically using the leaves. By contrast, spices are the seeds, berries, bark, root, fruit, or other parts of the plant, even leaves in some cases.


(Thai basil)

BASIL
Basil is a popular ingredient in Italian cooking, its peppery flavour particularly complementing in a pot and can be preserved well in oil, making herbal oil. It can also be bought dried, but unlike many herbs,the flavour is completely altered during drying .There are few types of basil, but the taste are just slightly different.

Used in: Spaghetti Bolognese( see below), tomato soup, stew beef , stir-fried minced chicken .

Stir-fried minced chicken(homemade recipe)
- 100g of minced chicken
- Soya sauce
- 1-2 tsp Dark soya sauce(colour)
- 10+- Basil leaves
- 2 Shallot(chopped)
- Oyster sauce

Procedures
-Add oil in a wok, stir in shallot , fry till fragrant and add in minced chicken .
-Fry under medium-high temperature for 2-3 min, add in soya sauce(to taste), dark soya sauce and basil leaves.
-Fry for a little more and serve with rice.


(curly parsley)
PARSLEY
Parsley is one of the most essential herbs to have in kitchen. There are two main varieties, curly leaf or flat leaf. Parsley has high vitamin C and mineral content and considered to be one of the best natural tonics. Chopped parsley adds flavour to potatoes, steamed vegetable, garnish on top of steamed fish, steamed vegetable, scramble egg, sauces, salad and stuffing.

Used in: Spaghetti carbonara, sauces, soup, baked potatoes, scramble egg

Scramble egg
-2 eggs
-1 tsp butter
-oil
-salt and pepper
-parsley
- ham(optional)
-quarter of onion
- 1 egg shell of milk/cream

Procedures
-Beat the egg and add in butter , salt and pepper.
-Heat up the pan with oil, pour in onion, and ham .
-Fry till golden brown , turn to low temperature, add in egg.
-Add in parsley immediately ,stir around for 30-60 sec and serve when hot.
(do not overcooked the egg)



(lemon grass)

LEMON GRASS
These are stalks with an intense lemon flavour, that are normally sold trimmed in supermarkets. Lemon grass can be kept in fridge for 2-3 weeks if fresh. Its used in many Thai dishes. Very strong aroma.

Used in:Thai curry, Tom Yam, Laksa, asian cuisine.



Bay leaf

BAY LEAF
Bay leave come from sweet bay tree . Ideally the leave should be used 3-4 days after freshly picked. They can also be dried , but will not have much flavour compare to the fresh bay leaf. Bay leaf are particularly good for flavouring sauces, soup pickle, kebabs, and meat. Stong aroma.

Used in: Chicken stock, Pumpkin Soup, all sorts of sauces.

Pumpkin soup

2 tablespoons butter
2 tablespoons chopped onion
1 large sprig parsley
1 bay leaf
1 lb cooked pumpkin
2 cups chicken broth or stock
1 tablespoon flour
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper

Procedure
-Melt butter in large saucepan.
-Add green pepper, onion, parsley, and
bay leaf.
-Cook 5 miutes. Add pumpkin and chicken broth.
-Cover and simmer 30 minutes, stirring occasionally.
-Blend together flour and milk and stir into soup.
-Add slat and pepper and cook, stirring frequently, until mixture comes to a boil.
-Serve immediately. For 5-6 pax


pumpkin soup