Thursday, October 20, 2011

Thai fish cake

Thai fish cake or Tod Mun Pla: ทอดมันปลา in Thai. Thai fish cake is easy to make. It's really tasty by itself and it can be served with cucumber dipping sauce which sounded good. Here I am sharing my recipe and pictures of Thai fish cake with you, trying to re-create what I had in my kitchen. They are as good as they get. I really like it.

1) 2 Lbs Tilapia fillet
2) 2 eggs
3) 3 Tbsp red curry
4) 4 kaffir lime leaves
5) 1 cup slice long green beans
6) 2 and 1/2 Tbsp fish sauce
7) 1 Tbsp sugar
8) 1/4 tsp salt
9) 1 cup canola oil

Ingredients for cucumber dipping sauce :
1) 1/2 cucumber
2) 3 sprigs cilantro
3) 1 green onion
4) 1 shallot
5) 3 hot Thai chilies
6) 4 Tbsp white vinegar
7) 2 Tbsp sugar
8) 1/4 tsp salt
9) 2 Tbsp ground roasted peanuts
10) 1/2 cup of water

1) Wash tilapia fillet, pat dry.

2) This is kaffir lime leave from my garden. I am so excited to cook from it.
3) Wash kaffir lime leaves and remove central stems and thinly sliced. 4) Wash long green beans , cut long green beans both end, and slice into small pieces.
5) slide tilapia into 2" lengths, put into food processor and blend well.

6) Add red curry paste, and mix together.

7) Add 2 eggs.
8) Add fish sauce, sugar and salt then blend all ingredients until sticky.
9) Add thinly sliced kaffir lime leaves.
10) Add cut long green beans.
11) Mix well.

12) In a pan, add 1 cup of canola oil on medium heat. When the oil is hot spoon of mixture to deep fry into a oil, form into small 2-3 inch diameter cakes.
13) Fry in oil until golden brown on both sides.
14) Drain on paper towel.

15) Wash all vegetables for making cucumber dipping sauce. There is sliced shallot to add in a dipping also which I forgot to make a photograpgh.
16) Thinly slice all vegetables.
17) Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
18) When the mixture get cold, mix everything together.

19) Put the fried fish cake on a plate and serve with cucumber dipping sauce.

Wednesday, October 5, 2011

Drunken Fried Rice Shrimp

Drunken Fried Rice Shrimp or Khao Phad Kee Mao Gung : ข้าวผัดขี้เมากุ้ง in Thai. I am not big fan of fried rice recipe but I love to make it whenever I have left over cooked rice and I found its best way to create something in hand become great meal for my family. This is quite spicy fried rice and smell good with Thai basil in the dish. Very easy to make it too. Follow my recipe step by step and you can make it from your own kitchen too. Enjoy.

Ingredients :
1) 3 cups cooked rice
2) 3 cloves garlic
3) 1 head while onion
4) 1 cup Thai basil
5) 2 eggs
6) 5 hot Thai chilies
7) 2 Tbsp oyster sauce
8) 2 Tbsp fish sauce
9) 1/2 Tbsp sugar
10) 3 Tbsp canola oil

1) Here is 3 cups of cooked rice.
2) Clean shrimps and wash all vegetable and herb, pick sweet basil leaves from stem.
3) Use the mortar and pestle to crush the garlic and chillies.

4) Put canola oil into pan with medium heat.
5) When oil is hot add crushed garlic and chilies.
6) Add sliced onions. Keep stir fried until fragrant.
7) Add shrimp. Stir well until shrimp is getting cook.
8) Make room for eggs in the middle, scramble with spatula.
9) After the egg is cooked.
10) Add cooked rice.
11) Season with oyster sauce, fish sauce, and sugar.
12) Stir-fry all ingredients until mix thoroughly.
13) Add sweet basil leaves.
14) Stir quickly, and remove from heat.
15) Put the fried rice on a plate, garnish with fresh sweet basil leaves.

Tuesday, October 4, 2011

Phad Thai from vinegar

Phad Thai from vinegar (ผัดไทยจากน้ำส้มสายชู ). I try to make Phad Thai sauce from vinegar this time. It is surprised to me how the result come out. It tastes like Phad Thai to me and my husband loves it. Now I found another way to make Phad Thai easily for my family and friends. If you love to eat Phad Thai. You can try this recipe from your own kitchen, I hope you try to cook it sometime and enjoy my recipe.

Ingredients for Phad Thai Sauce
1) 3 Tbsp vinegar
2) 3 Tbsp fish sauce
3) 2 Tbsp sugar

1) 1/8 Lb. rice noodle
2) 15 medium shrimp
3) 1/4 cup dry shrimp
4) 2 eggs
5) 1/2 cup ground roast peanut
6) 4 Tbsp canola oil
7) 2 shallots
8) 3 cloves garlic
9) 1 and 1/2 cups bean sprout
10) 4 green onion
11) 1 and 1/2 cups diced extra firm tofu

1) Soak dry noodle for 15-20 minutes or until noodle is getting soft.
2) When the noodle is soft. Drain and set aside.
3) Peel shallot and garlic, wash green onions and tofu.
4) Mince garlic and shallots, cut tofu into small dices and cut green onion into 1 " length.
5) Set aside all ingredients and prepare to work on the pan.
6) Heat 4 Tbsp canola oil in a pan on medium heat.
7) When the oil is hot, add cut shallots and minced garlic. Stir fried until fragrant.
8) Add cut diced tofu.
9) Keep stir fried until lightly brown.
10) Add shrimp stir fried for a 30 seconds.
11) Add dried shrimp.
12) Add half of Phad Thai sauce into the pan and stir well until shrimp is cooked.
13) Add soft noodle.
14) Add the remaining of Phad Thai sauce and stir well until noodle is soft and the sauce cover all the noodle.
15) Make room for eggs in the middle, scramble with spatula.
16) Spread eggs in a thin layer.
17) After the egg is cooked, add ground roasted peanuts. 18) Add cut green onions.
19) Add  bean sprouts.
20) Mix all ingredients thoroughly and remove from the heat.
21) Spoon onto a serving plate. Usually serves with fresh vegetable such as mung bean sprouts, green onions, cilantro. Sometime you can see ground roasted peanuts, ground dried chillies and slice lime.