Thai Stuffed Spicy Oranges Ma Gur Recipes

THAI CUSTARD - AUTHENTIC SANGKAYA RECIPE

Steps:

• Whisk the eggs (you can also choose to use a blender).
• Add the coconut cream and the palm sugar.
• Add in the vanilla extract.
• Put the custard in steam safe bowls. Add the bowls into layered steamer.
• Steam for 50 minutes or until the custard reaches 170ºF (75ºC).
• As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done.
• Allow to cool to room temperature.
• Serve with coconut sticky rice!

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

ORANGE "SPICY THAI" CHICKEN

Steps:

• Lets make our stir fry sauce: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2 tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges,1tsp crushed red pepper flake. Whisk all ingredients vigorously for 1 minute, pour 1/2 of the sauce over the chopped chicken breast to marinate while preparing the veggies.
• Heat 2tbs veg oil in wok or lg skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7min) transfer chicken and onion mixture to a lg bowl. Add stir fry sauce to your pan, add carrots, celery, and asparagus tips saute 2-3min, add peppers and broccoli saute 2-3min, return chicken to the pan add cashews and mandarin oranges turn lightly to coat evenly, and saute 1-2min. Remove from heat and serve over steamed coconut jasmine rice.
• Coconut Jasmine Rice: 1 can coconut milk, 1 can water, 2 cups Jasmine Rice, 1/2 cup coconut flakes, 1 tsp salt, 1tbs vegetable oil, 1tbs sugar. Coat the interior of your pot with veg oil, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer for 15 minutes, turn off heat and keep covered until ready to serve.

THAI STUFFED SPICY ORANGES (MA GUR)

Steps:

• Fry the pork mince, until no longer pink, add garlic to the frying pan and fry for 30 seconds more.
• Add all the rest of the ingredients except the oranges and fry for a further 1 minute.
• Peel and segment the oranges, cut down the back of each segment and fill with the mince. Place some of the sliced chili's on top of the mince. (or alternatively cook them with the pork).
• Grate some of the orange peel, and slice some chillies finely and garnish.