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Yummy Foods, Paris (2026)

11/05/2026

This easy Thai crab curry recipe (poo pad pong curry) features a delicious yellow curry sauce, ready in under 30 minutes for a flavorful meal.

Ingredients

10 oz crab
2 large eggs
1 tbsp yellow curry powder
1/3 cup + 1 tbsp coconut milk
1/2 tbsp white sugar
1 tbsp Thai chili paste
2 tbsp oyster sauce
1 tbsp light soy sauce
2 cloves garlic, minced
1/4 cup Chinese celery, chopped
1/2 onion, sliced
1 large chili, I used a Thai prik chi fa chili
1/4 cup water
2 tbsp oil

Instructions

In a mixing bowl, combine the eggs, coconut milk, white sugar, Thai chili paste, oyster sauce, and light soy sauce. Using a whisk, blend these ingredients until smooth.

Place a wok over low heat and pour in the oil. Once the oil is warm, add the chopped garlic and yellow curry paste. Stir-fry for about 10 seconds, until the mixture is fragrant.

Add the crab pieces and onions and mix well with the yellow curry powder.

Cover the wok with a lid and adjust the heat to low-medium. Allow the mixture to simmer for about 3 minutes, or until the crab is fully cooked through.
Uncover and pour in the sauce prepared in Step 1.

Toss the ingredients together to ensure they are evenly coated, and cook until the eggs have set.

Stir in the chopped chilies and celery, then immediately remove the wok from heat. Transfer your Thai crab curry to a serving plate and enjoy while hot.

10/05/2026

Easy Thai green curry pork recipe made with green curry paste, coconut milk, pork, and vegetables. A classic, spicy Thai dinner ready in under 30 minutes.

Ingredients

2 tbsp oil
3 tbsp green curry paste
1⅔ cups coconut milk
1½ tbsp palm sugar
1 tbsp fish sauce
1 tsp salt
1 tbsp rosdee seasoning powder, see notes
14 oz pork, thinly sliced
12 Thai eggplants, halved or quartered
¼ cup pea eggplants, optional
2 yard long beans, sliced into 1-inch sized pieces
3 chilies, to taste
a handful sweet basil

Instructions

Heat the oil. Heat the oil in a large wok or pot over medium heat until it shimmers.

Fry the curry paste. Add the green curry paste and fry, stirring, until it loosens up and smells fragrant.

Build the curry sauce. Pour in the coconut milk and stir to combine. Add the palm sugar, fish sauce, salt, and rosdee seasoning powder. Bring to a gentle simmer and make sure the palm sugar dissolves.

Cook the pork. Add the pork and stir gently until the meat turns opaque and feels tender, about 3 minutes.

Add the vegetables. Add the Thai eggplants, yard long beans, pea eggplants, and chilies if using. Let the curry simmer until the vegetables are tender but still hold their shape.

Finish with basil and serve. Turn off the heat, add the sweet basil, and give everything a gentle stir. Serve hot with jasmine rice or rice vermicelli noodles.

10/05/2026

This "Yum Kai Dao" is an easy "Thai fried egg salad" recipe with a sour spicy dressing and lots of healthy vegetables.

Ingredients

1/4 cups celery, chopped
1 tomato, sliced
1/2 onion, sliced
1/2 tbsp coriander
1 clove garlic, minced
3 chilies, to taste
neutral oil, as needed for frying egg
3 large eggs
2 tbsp pickled garlic juice, see notes
1/2 tbsp white sugar
1 tbsp fish sauce
1 1/2 tbsp fresh lime juice

Instructions

Cut all vegetables into bite-sized pieces, thinly slice the garlic, and finely chop the chilies.

Heat oil in a wok over medium heat. It’s important to use enough oil for deep-frying the egg. Wait until the oil is thoroughly heated before moving on to the next step.

Gently crack the egg into the hot oil. It will start to fry quickly. For a well-set yolk, spoon some of the hot oil over it. Watch for the edges to become crispy and golden brown. This is the sign to remove the egg from the oil. Use a spatula to press the egg against the wok’s side to drain any excess oil.

In a large mixing bowl, add pickled garlic juice, fresh lime juice, white sugar, fish sauce, chilies, and garlic. Stir well and taste the dressing, adjust the flavors to your taste if needed.

Add the prepared vegetables to the bowl with the dressing. Next, slice or cut the fried egg into bite-sized pieces and add them to the bowl as well. Stir everything together gently but thoroughly, then serve and enjoy!

09/05/2026

Crispy fried pork chops.

09/05/2026

This Thailand's Spaghetti Kee Mao Recipe is easy to make with seafood or meat of your choice. Thai drunken spaghetti is perfect for hangovers or drunken nights!

Ingredients

7 oz uncooked spaghetti
8 large shrimp
2 tbsp black peppercorns
1/3 cup carrots, sliced
1 large chili pepper, I used Thai prik chi fa chili
1/2 onion, sliced
4 chilies, to taste
3 cloves garlic
1 cup holy basil
2 tbsp oyster sauce
1 tbsp fish sauce
1/2 tbsp white sugar
1 tsp white pepper powder
3 tbsp oil

Instructions

Boil the spaghetti until it’s al dente, as the package instructions recommend. After cooking it, rinse it with cold water to prevent sticking.

Crush garlic and small chilies with a mortar and pestle.

In a wok over medium heat, warm up the oil. Add the garlic-chili paste and sauté until it releases its aroma, about 20 seconds.

Add the shrimp to the wok. Let both sides cook until they’re almost fully pink.

Now, add the prepped veggies (onions, carrots, and prik chi fa chili) along with your seasoning mix (oyster sauce, fish sauce, white pepper, and sugar). Stir everything well and cook until the veggies are tender to your liking.

Add the cooked spaghetti and mix it well with the other ingredients.

Turn off the heat and gently stir in the holy basil. Serve immediately and enjoy!

25/08/2024

Chinese Orange Chicken

Ingredients:
1/For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar

2/ For the chicken:
1 1/2 pounds boneless, skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve

Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice, to serve

METHOD:
1/Make the orange sauce:
- Whisk together sauce ingredients in a medium bowl. Set aside.
2/Prep the chicken:
- Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
- In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
3/ Fry the chicken:
- Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately.
- Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes.
- Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
4/ Simmer the chicken in the sauce:
- Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
- once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.

LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.

(Source: Nick Evans)

02/10/2023

Romantic Chicken with Artichokes and Mushrooms
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers
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DIRECTIONS
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

(Source: Internet)

16/06/2023

FRIED SESAME BALLS
📌Ingredients:
1. Dough：Wheat Starch (20g) ; Boiling Water (50ml) ; Sugar (40g) ; Water (60ml) ; Glutinous Rice Flour (120g) ; Lard (15g)
2. Stuffing：Homemade Red Bean Paste (200g) ; Cooking Oil (10ml)
3. Homemade Red Bean Paste：Sweetened Red Beans (500g) ; Water (300ml) ; Cooking Oil (40ml) ; Lard (20g)
4. Topping：Glutinous Rice Flour (5g) ; Water (200ml) ; Raw White Sesame
5. Fry until golden.

(Source: Paul Treeman)

05/06/2023

HAKKA STUFFED PEPPERS (simplified method)

It's delicious with white rice, noodles or Chee cheong fun (steam flat rice noodles). It’s so yummy!

INGREDIENTS:
10 fresh chilies (red/green)

STUFFING INGREDIENTS:
200g fish paste
200g minced pork belly (can use shrimp paste for lighter texture)
2 teaspoons corn starch
1 teaspoon fish sauce
Ground pepper
4 teaspoons ice water

Mix well all ingredients, stuff it into each pepper, then fry them with some oil until they become golden.

(Recipe/photos: Jo Lee)

Hakka cuisine
Hakkas cuisine, also called in Chinese 东江菜, dōngjiāng cài, is the cuisine created and practiced by the Chinese minority of Hakkas or “guest or visiting families”. (Wikipedia)

28/04/2023

How to make Peking Duck

28/04/2023

Chinese amazing Wok skill

Yummy Foods

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