Tag Archives: thai

Thai Shrimp Cakes

Crispy, golden brown and delicate, these can be served as an appetizer or as  a main course served alongside a fresh papaya salad.

Crispy, golden brown and delicate, these can be served as an appetizer or as a main course served alongside a fresh papaya salad.

You can use a Cusinart for this if you have one you’ll avoid all the chopping and it’ll be a fast prep. If not, hand chop into small pieces.

1 lb.raw shrimp-cleaned and chopped into small pieces

3 slices bacon fat-remove meat from bacon slices and chop fat in small pieces

1 clove garlic-minced

pinch of Sea Salt

1 teaspoon White Pepper

3 teaspoons Tapioca Flour

2 teaspoons Corn Starch

1 teaspoon Baking Soda

2 teaspoons Fish Sauce

a squeeze of Siracha-makes it spicy- or  1 fresh jalapeno chile is  ok too-chopped

Put above ingredients in Cusin Art and pulse until you have small pieces. I prefer small pieces rather than forming a paste but that’s ok if that is your preferred consistency.

Form patties using 1-2 tablespoons of mixture. Mixture will be wet.

You’ll need 2 bowls:

1 egg-beaten

Panko Breadcrumbs

Dip Patty in egg and the roll in Panko

Heat  about  2 cups Canola Oil or Peanut Oil in a deep frying pan.  Fry until golden brown.

About 3-4 minutes on each side.

You can make these ahead of time and refrigerate until ready to fry.

Serve with Green Salad and a squirt of Siracha or serve with Fish Sauce with bits of Cilantro chopped into it.

Enjoy !!

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Sticky Rice and Mango

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone , I fret !! Now I can enjoy it anytime !!

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone, I fret !! Now I can enjoy it anytime !!

Soak together for 45 minutes:

1 cup sticky rice

1 teaspoon sea salt

1/2 cup coconut milk

1 cup water

—————

add:

3 tablespoons brown sugar

1/2 can coconut milk

Gently bring to a boil then cover and cook on low for 15-20 minutes.

Let sit for a bit before serving. Taste for desired sweetness and saltiness.Add more if you like.

In a separate pan

heat 1/4 cup coconut milk

3 tablespoons brown sugar

Serve warm:

One scoop sticky rice on each plate top with

Sliced mango

Pour  sauce over each portion of sticky rice and mango.

Sprinkle with toasted Sesami seeds.


Thai FishCakes

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Sauté

1 Shallot-chopped

1 clove Garlic –chopped

Add

2 tablespoons Cilantro/Coriander-chopped

2 tablespoons Dill-chopped

½ stalk Lemongrass-bruised and chopped

11/2 tablespoons Basil-chopped

3 tablespoons Ginger-chopped

½ teaspoon White Pepper

pinch Sea Salt

½ teaspoon cornstarch

zest of 1 lime

½ lime-juice

Stir together and cook for 3 minutes. Pour into medium sized bowl.

In a cuisinart :

Whirl

3 Talapia filets-cut into big chunks

2 teaspoons fish sauce

1 teaspoon Siracha

1 egg

Whirl until chunks are small in size but not minced completely.

Add Fish mixture to bowl with Herb Mixture and mix well.

Make patties with 1-2 tablespoons of mixture for each.

Heat peanut oil in frying pan .

Add patties and cook for 4 minutes on each side.

Serve .


Summer Thai Tart

The launch pad for this recipe is the fabulous Thai dessert “Sticky Rice and Mango.”

Tart Pan

Preheat oven 190c/375f

  • 3 mangos- peeled , pitted and sliced in half lengthwise
  • 1 egg
  • 1/3 cup coconut milk
  • 1/4 cup cream
  • 1/2 teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 tablespoons sugar
  • Pats of butter
  • sugar to sprinkle

pie shell- homemade or pre made

Prepare pie crust and press in pan. Perforate the bottom in a few places with a fork . Place Pie shell in refrigerator while peeling and preparing mangos.

Peel and halve the mangos. Line the mangos cut side down in the pie shell and score the top of each one twice with a knife .

Sprinkle each mango with sugar and top each one with a pat of butter.

Bake for 25 minutes or until crust is brown and fruit juice has evaporated.

While fruit is baking prepare

 CUSTARD

 beat together

  • 1 egg
  • 1/3 cup coconut milk
  • 1 /4 cup cream
  • ½ teaspoon vanilla
  • pinch sea salt
  • 3 tablespoons almond powder
  • 3 drops coconut extract
  • 3 tablespoons sugar

pull rack partially out of oven and

Carefully pour custard  “around “ cooked fruit.(to make a pretty tart avoid pouring custard directly onto the  tops of the fruit itself.) 

Bake for an additional 25 minutes.


Knightsbridge Sesame Peanut Noodles

East meets West with a healthy twist. Hot or cold, day or night, lunch or dinner

  • Multigrain Spaghetti – 1 box
  • 1/8 cup Peanut Oil
  • 5 tablespoons chunky Peanut Butter
  • 5 tablespoons Soy Sauce-  low sodium  is good
  • ½  teaspoon Chile Oil – optional
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Brown Sugar
  • 2 teaspoons freshly grated Ginger ( I use a micro plane)
  • pinch red chile flakes
  • pinch of Sea Salt
  • 1 tablespoon toasted sesame seeds
  •  10 leaves fresh mint –chopped
  • 1 cup fresh arugula
  • 10 Cherry Tomatoes – sliced in half lengthwise

Boil pasta .

 Drain and toss with half of the peanut oil. Set aside.

In a medium bowl whisk together Peanut Oil, Peanut Butter, Soy Sauce, Chile Oil,

Sesame Oil, Brown sugar, Ginger , Chile flakes, and Sea Salt.

Pour half the mixture over the pasta and toss until pasta is coated.

Cover and chill for at least 1½ hours.

When ready to serve toss with remaining Sauce, Mint, Arugula and Tomatoes. 

Pour into serving bowl and

sprinkle with Sesame Seeds.