{"id":1726,"date":"2019-07-08T02:43:30","date_gmt":"2019-07-08T02:43:30","guid":{"rendered":"http:\/\/www.mobichef.com\/blog\/?p=1726"},"modified":"2019-08-20T06:33:23","modified_gmt":"2019-08-20T06:33:23","slug":"flora-summer-recipe-eng","status":"publish","type":"post","link":"https:\/\/www.mobichef.com\/blog\/recipes\/flora-summer-recipe-eng\/","title":{"rendered":"Chef Flora\u2019s Recipe: Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Saut\u00e9ed Razor Clams with Herbs"},"content":{"rendered":"

\"\"<\/p>\n

Here comes Flora<\/a> – our chef who is now teaching new Indonesian Thai cooking classes at city\u2019super superlife culture club! This time, she will reveal her secret recipes of Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Saut\u00e9ed Razor Shells with Herbs to us. Want to try these flavorful dishes? Scroll down and check it out! Of course, you can also book one of Flora\u2019s menus to enjoy the taste of Southeast Asia right at your home!\u00a9mobichef.com<\/span><\/p>\n\n\n

Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce<\/strong><\/h4>\n\n\n\n

<\/p>\n\n\n

\"\"<\/p>\n\n\n

\n
\n

Main ingredients:<\/strong>
Squid – 1 pc
Tomato – 1 pc
Cellophane Noodles – 1 pack
Onion – 1\/2 pc
Leaf Celery – 1 pc
Parsley – 1 pc
Cucumber – 1 pc <\/p>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

\n

Sauce ingredients:<\/strong>
Chili – 8 pcs
Lime – 5 pcs
Parsley – 3 pcs
Shallot – 3 pcs
Garlic – 5 cloves
Coconut sugar\/White sugar – 2 tsp
Fish sauce – 2 tbsp
Water – 2 tbsp <\/p>\n<\/div>\n<\/div>\n\n\n

Steps of Sauce:<\/strong><\/span><\/p>\n

    \n
  1. Prepare lime juice. Wash and peel the shallot and garlic.<\/span><\/li>\n
  2. Wash the chili. Wash the parsley and cut off the roots.<\/span><\/li>\n
  3. Put all the ingredients into the mixer. Adjust the flavor. The sauce can be kept in the refrigerator for about a week.<\/span><\/li>\n<\/ol>\n

    Steps of Salad:<\/strong><\/span><\/p>\n

      \n
    1. Wash and peel the squid. Use a knife to slice it gently.<\/span><\/li>\n
    2. Wash and dice the tomato, onion, leaf celery, parsley and cucumber.<\/span><\/li>\n
    3. Boil the Cellophane noodles. Drain and set aside.<\/span><\/li>\n
    4. Boil the squid.<\/span><\/li>\n
    5. Put all the ingredients into a bowl. Pour the Sour-Spicy Seafood Sauce on top. Mix well.<\/span><\/li>\n
    6. Garnish the salad with parsley before serving.<\/span><\/li>\n<\/ol>\n

      <\/p>\n\n\n

      Thai Saut\u00e9ed Razor Clams with Herbs<\/strong>
      <\/h4>\n\n\n\n

      <\/p>\n\n\n

      \"\"<\/p>\n\n\n

      Ingredients:<\/strong>
      Razor clams – 1 catty
      Ginger – 40 g
      Garlic – 5 cloves
      Lemongrass – 1 pc
      Lime leaf – 3 pcs
      Chili – some
      Thai Basil – 90 g
      Thai Sambal – 1 tbsp
      Oyster sauce – 2 tsp
      Sugar – 1 tsp
      Fish sauce – 2 tsp<\/p>\n\n\n

      <\/p>\n

      Steps:<\/strong><\/p>\n

        \n
      1. Wash the razor clams and crack them open into half.\u00a9mobichef.com<\/span><\/span><\/li>\n
      2. Peel and slice the garlic and ginger. <\/span><\/li>\n
      3. Wash the Thai basil. Drain and cut off the root. Keep the leaves.<\/span><\/li>\n
      4. Wash and cut the lemongrass. Wash the lime leaf and chili.<\/span><\/li>\n
      5. Heat up the wok, add oil and fry the ginger, garlic, lime leaf, chili and lemongrass.\u00a9mobichef.com<\/span><\/span><\/li>\n
      6. Add Thai Sambal and stir-fry for a while. Turn up the heat.<\/span><\/li>\n
      7. Add the razor clams and saut\u00e9 with oyster sauce, sugar, fish sauce and water until it cooked. <\/span><\/li>\n
      8. Garnish the dish with Thai basil before serving.\u00a9mobichef.com<\/span><\/span><\/li>\n<\/ol>\n

        About Chef Flora<\/a><\/strong><\/h4>\n

        \"\"<\/p>\n

        Chef Flora was born into an Indonesian Chinese family, and her grandparents owned two small Indonesian restaurants in Hong Kong. She often jokes about herself being someone \u201craised in the kitchen\u201d, as her mother had been taking her to restaurant kitchens since she was a child. Wanting to share her love of food with friends, she became a part-time private chef in 2017, recreating her mother\u2019s Indonesian recipes, including many authentic dishes not widely available in Hong Kong.\u00a9mobichef.com<\/span><\/p>\n

        Order Chef Flora\u2019s Menu: https:\/\/bit.ly\/mobichefflora<\/a><\/p>\n

        Want to learn more about our chef\u2019s dishes and have fun together at city\u2019super Culture Club? Check our Facebook event page and join the cooking classes you like!\u00a9mobichef.com<\/span><\/p>\n

        Website: https:\/\/bit.ly\/mobichefevents<\/a><\/p>\n

        \"\"<\/p>\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Here comes Flora – our chef who is now teaching new Indonesian Thai cooking classes at city\u2019super superlife culture ...<\/p>","protected":false},"author":5,"featured_media":1732,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,9,32,10,67,43,13],"tags":[],"yoast_head":"\nChef Flora\u2019s Recipe: Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Saut\u00e9ed Razor Clams with Herbs - The Largest Personal Chef Platform in HK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mobichef.com\/blog\/recipes\/flora-summer-recipe-eng\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Flora\u2019s Recipe: Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Saut\u00e9ed Razor Clams with Herbs - The Largest Personal Chef Platform in HK\" \/>\n<meta property=\"og:description\" content=\"Here comes Flora – our chef who is now teaching new Indonesian Thai cooking classes at city\u2019super superlife culture club! 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