Love fried rice anytime…this looks fantastic..Thank you
Coconut Fritters are delicious…must make some soon..Thank you
Lately I’ve been trying more and more Thai food, using recipes from The High Heel Gourmet. Kees is working on the boat and I promised to prepare dinner for the workers. It was unseasonably cold, so I decided it had to be comfort food. Then I read about Gra Bong Tod on Miranti’s blog, and I knew at once that it would be great for this occasion. Gra Bong Tod is Northern Thai Style Tempura, shredded vegetables deep fried with a batter of coconut milk, shredded coconut, red curry paste, and rice flour. It is street food and therefore perfect for preparing outside on the boat.
The Gra Bong Tod was a big hit, everyone loved it. Someone said: “Prepared this way, any vegetable will taste great!” The traditional vegetables used for this Northern Thai street food are not available around here, so I tried it with the substitutes of…
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Salsa is delicious on Roast chicken..or Chicken Parmesan as well as Fajitas… Thank you for this beautiful recipe
I’ve sung the praises of cooking from scratch before. Sure, you can buy something similar in a jar in the store. But you get to tune this homemade salsa to exactly how you like it, how about that! You can make it as mild or as hot and spicy as you like. Or as sweet. Or as sour. Or as salty. You like it less chunky? Cut the ingredients smaller, or cook them for a longer time. You could even use a blender. Or add fresh cilantro. Below is a basic recipe that you can tweak to your own liking.
When you are lucky enough to have access to good ripe tomatoes you can make this with the summer’s bounty. Otherwise, it will turn out just fine with good quality canned diced tomatoes.
Today I’m making steak fajitas for the workers on the boat (more about those fajitas tomorrow), and so…
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For Spring roll wrapper
120g corn flour
100g plain flour
pinch of salt
50g shredded cabbage
200g mix vegetables of carrot, green beans, red pepper and spring onions
10g ginger, finely shredded
1 clove rough chopped garlic
Pinch red powdered pepper
salt to taste
1 tsp. corn flour
oil for deep frying
•Wrapper – mix egg corn flour, plain flour, salt and little water into a thin batter. In a non-stick pan, heat a little oil and evenly cook batter into thin pancakes but without colour. Slowly remove the pancake and leave it to cool.
•Marinade the chicken with a little soy sauce and a pinch of salt. Heat a little oil in a pan and sweat off the garlic and ginger very quickly, add the chicken and very quickly stir and fry till cooked. Cut the carrot, red pepper and green bean into matchstick length. Add it to the pan stir and sprinkle 4-5 drops of soya sauce.
•Mix the corn flour with a tablespoon of water and stir it into the vegetables. Add the spring onions and pepper, correct the seasoning, cook for a minute and remove from fire. Pour it into a strainer to drain excess liquid from the chicken and vegetables mix and leave to cool.
•Folding: To roll, place a little of the filling into lower half of the pancake or spring roll wrapper, fold bottom edge over, tuck sides in, then roll up neatly enclosing filling and seal with egg white. Cover with a dampen cloth until all pancakes are rolled before frying.
•Heat oil from medium to high in a frying pan and deep fry rolls until golden brown and crisp. Serve immediately with a dip.
Been searching this recipe…its beautiful…Thank you
First a dough is made of glutinous rice flour, a pinch of salt and water mixed with pandan paste (for the nice green color and enhancing the rice flavor). Then little balls are made and stuffed with chopped palm sugar. The balls are cooked in simmering water and like gnocchi they are done about 30 seconds after they start floating. The balls are then rolled in dessicated coconut that is steamed first to soften it and release the flavor.
These klepon were served as the dessert of the Asian-themed food & wine evenings I’ve been organizing lately. I’ve been quite busy with those, which is why I had less time left to be cooking other stuff and blogging about…
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- 24 thin spring roll rice paper wrappers (Vietnamese or Thai, not the Chinese ones used for egg rolls)
- Rice vermicelli noodles
- Red peppers (capsicum)
- Purple cabbage
- Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
- Thin strips of lightly-fried tofu or seitan
- Bean sprouts
- Enoki mushrooms
- ½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
- ½ cup soy or coconut milk
- 1 tbsp Tamari or soy sauce
- 1 tbsp lime or lemon juice
- 1 tbsp maple syrup (agave would work too)
- 1 tbsp fresh grated ginger
- ½ tsp chili powder (or 1 tsp crushed red chili pepper)
- ¼ cup unsalted peanuts, chopped (optional)
- In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
- Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)
- If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.
- Wet a clean tea towel, ring it out and lay it flat on your counter top.
- Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes. drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.
- Place your mint and basil leaves near the top of the wrapper, as per diagram. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile. Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.
- Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.
- 50g cellophane (mung bean) noodles
- 3 dried shiitake mushrooms
- 250g pork mince
- 1 carrot, peeled, coarsely grated
- 2 shallots, ends trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1 x 170g can crab meat, drained
- 1 tablespoon fish sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon white pepper
- 20 round rice paper sheets
- Vegetable oil, to deep-fry
- Baby cos lettuce leaves, to serve
- Fresh mint leaves, to serve
Nuoc cham (dipping sauce)
- 60ml (1/4 cup) fish sauce
- 1 long fresh red chilli, deseeded, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon caster sugar
To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.
- Step 2
Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.
- Step 3
Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl.
- Step 4
Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don’t soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.
- Step 5
Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.
- Step 6
Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.
Cooking Class in Italy…
Spring has sprung and there are so many good, fresh, vegetables and fruits in the market that I can’t resist buying an inordinate amount. I’ll probably be in refrigerator trouble if I don’t aggressively cook and invite people over. That’s okay, M. Parret is coming back 🙂 I hope he hasn’t lost his appetite.
It’s like Christmas in May! Look at the cherries from Spain, the fresh garlic, spring onions, fennel, grape tomatoes, zucchini, herbs and cucumber from France. What’s a poor old lady to do but buy and buy again? Good thing the market is not open everyday because I’d need more refrigerators :p
A lady has recently opened a stall next to Jean Louis (duck), selling fresh herbs, specialty mushrooms and tiny onions. She had the tightest little Paris mushrooms that I have ever seen in the market. I guess you would call them “button”.
Anyway. Feeling slightly…
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Luke Nguyen shares a spicy salad recipe, with the bold Thai flavours of chilli, garlic, dried shrimp and fish sauce, pounded together using a mortar and pestle, with fresh snake beans, tomatoes and crunchy grated green papaya.
- 4–5 bird’s-eye chillies
- 4 baby garlic cloves, skin on
- 4 snake beans, cut into 3 cm lengths
- 1 tomato, sliced (or 5 cherry tomatoes, halved)
- 1 tbsp lime juice
- 2 tbsp dried shrimp
- 1 tbsp liquid palm sugar
- 2 tbsp fish sauce
- 200 g shredded green papaya
- 1 tbsp roasted peanuts
Using a large wooden mortar and pestle, pound the chilli. Add the garlic and pound. Add the snake beans and bruise slightly. Add the tomatoes and pound. Add the lime juice and dried shrimp. Continue pounding, gradually adding the palm sugar and fish sauce. Add the papaya. Continue gently pounding while mixing with a spoon for 1 minute.
Transfer to a serving plate. Garnish with crushed peanuts to serve.