Tag Archives: Thai

Thai Spiced Corn Cakes with Homemade Sweet Chilli Sauce

5 Aug

As you probably all know by now, I have a chilli plant on the terrace which is producing lots of beautiful red birds-eye chillis at the moment. We are overrun with them. I pick some every day and freeze them in a plastic pot. Make that two plastic pots, that are full.

I love Thai sweet chilli sauce so it didn’t take me long to realise that I wanted to make some with our chillis. This homemade version has none of the nasty chemicals that you find in many of the store-bought sweet chilli sauces and it tastes just as good. I think it’s even better. The Washer Up thinks so too, he said it’s less sweet and more rounded, so there you go.

Inspiration for what to make to go with this fabulous sauce came from watching these towering sweetcorn plants growing while walking the dog in the morning. I swear they must grow about a foot every day.

This one has pink hair for some reason, does that mean the corn will be pink too?

I made two attempts at these corn cakes/fritters. The first recipe I used didn’t hold together very well in the pan. I ended up with a spicy sweetcorn hash with some very small cakes because the sweetcorn breaks away very easily from the cakes.

For my second attempt I followed The Washer Up’s instruction. He wisely explained that sweetcorn is a bit of a nightmare (in his experience) and that it would hold together much better if I blended half of the mixture and then added the rest of the corn kernels for some texture. So that is what I did, and it worked.

Those Thai street vendors who are knocking out hundreds of the things every day, no problem at all, obviously know something we don’t. If you are brave enough, you can try it without blending the mix first, to see if you have any more success than I did. I would definitely add a bit more egg though, and keep your fingers crossed.

Thai Spiced Corn Cakes & Homemade Sweet Chilli Sauce

For the Sweet Chilli Sauce:

makes a 250 ml bottle, vegan, gluten-free. From Chilli World

  • 10 chillies, finely chopped
  • 225 gr (1 cup) sugar
  • 110 ml (1/2 cup) water
  • 110 ml (1/2 cup) white vinegar (or rice vinegar)
  • 2 tbsp finely minced garlic
  • 1/2 tsp sweet paprika
  • 1 tsp salt
  • 1 tbsp soy sauce (or fish sauce)
  • 1 tbsp fresh lime/lemon juice
  • 1 tsp cornflour

Remove the stems from the chillis and finely chop them (wearing gloves is a good idea). Put them in a small saucepan with the sugar, water, vinegar, garlic, paprika and salt and bring to a rolling boil over a medium heat. Stir to dissolve the sugar for a few seconds then reduce the heat to low

Simmer until the liquid reduces slightly and thickens to a light syrup, about 10-15 minutes. Mix the cornflour with a few tablespoons of water in a cup until smooth then stir this into the sauce. Cook for another few minutes until thickened slightly then remove from the heat and stir in the soy (or fish) sauce and lime/lemon juice.

Pour the hot sauce into a sterilised (boiled in water, then dried in a warm oven for 5 minutes) bottle, seal and leave to cool before storing in the fridge.

For the Thai Spiced Corn Cakes:

serves 2-3, vegetarian, gluten-free

  • 2 fresh corn cobs
  • 1o fine green beans, trimmed & finely sliced
  • about 100 gr (1/2 cup) polenta (cornmeal), plus extra for coating
  • 50 gr (1/3 cup) masa arepa (precooked corn flour) or plain flour
  • 2 eggs, lightly beaten
  • 1 tbsp Thai green curry paste (or red)
  • 1 spring onion, finely chopped
  • a handful of fresh coriander, chopped
  • 1 red chilli, finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • salt & white pepper
  • 2 tbsp olive oil for cooking
  • Thai sweet chilli sauce to serve (see above)
  • lime cheeks, to serve

Mix the corn, polenta, masa arepa flour (or plain flour), eggs, curry paste, green beans, spring onion, coriander, chilli, soy sauce and lime juice in a bowl until well combined.

Take out about half of the mixture and blend it to a chunky paste. Add this back into the rest of the sweetcorn and mix well. Season with salt and white pepper then taste to see if you want to add any more curry paste/lime juice/salt. Cover and put in the fridge for at least half an hour to firm up.

Pour a thin layer of polenta onto a large flat plate. Remove the mix from the fridge and start to take small handfuls of the mix and make them into pattie shapes. You may want to squeeze them to make them hold together well. Put them on the polenta plate and lightly coat both sides. You can cover and refrigerate again now if you like.

Heat the oil in a large frying pan over a medium heat. Cook the corn cakes for about 3 minutes on each side until golden & crispy. Serve immediately with the sweet chilli sauce and a lime cheek to spritz over.

The sweet chilli sauce can be used as a dipping sauce for anything really. Fried food works particularly well and it is also great as a base for a Thai salad dressing or marinade. Just add some soy sauce, lime juice and sesame oil, taste and adjust to your liking.

Enjoy!!

Things That Made Me Smile Today….

We finally found some Agapanthus. We’ve been looking for some since we came back from here. Their season is nearly over but we had to have them anyway.

We are having some cushion covers made for this seating area on the terrace. The fabrics we bought are different faded blue linens, so all the plants in that area now are going to be on a blue and white theme. I can’t wait for the cushions to be ready and then I will take some proper pictures with it all set up, exciting!

He does planting as well as washing up!

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

18 Mar

I was looking for a recipe to use up the other half of  the cabbage I used to make my Cabbage, Potato & Leek Soup and found this on 101 Cookbooks. The origianl version is called Okonomiyaki but is also known as Japanese Pizza. It is nothing like a pizza except, I suppose, it’s round. It is delicious though and you can add whatever flavourings you like. I added some toasted sushi nori (the seaweed sheets) and some Thai Massaman curry paste which gave it great flavour. It’s kind of like street food in your own home. It has that crispy, fried, spicy addictive thing that you want to eat with your hands. The shredded cabbage is mixed with leeks, eggs, wholemeal flour and whatever seasoning you fancy.

It’s a mixture of a pancake, frittata, tortilla, rosti and squeak without the bubble. But it definitely is not a pizza….

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

makes 3 or 4 large thin pancakes, vegetarian. Adapted from 101 Cookbooks

  • 1/2 head cabbage, core removed and finely shredded
  • 1 large leek, dark green ends removed, cut in half lengthways, rinsed well and sliced
  • 100 gr wholemeal flour (or plain)
  • salt & black pepper
  • about 2 tbsp curry paste (whatever you have)
  • 1 tbsp oyster sauce
  • 5 eggs, beaten
  • 2 sheets of sushi nori (toasted under the grill for few seconds on each side)
  • 2 tbsp olive oil
  • fresh coriander to serve

In a large bowl, mix together the cabbage, leeks, flour, salt & black pepper until everything is coated in the flour. Stir in the beaten eggs, curry paste, oyster sauce and finely crumble over the toasted nori sheets. Mix well to make sure everything is evenly distribited.

Heat  about 2 tbsp oil in a large frying pan over a medium heat.  Add a quarter of the cabbage mixture to the hot pan and press it out and down to fill the pan with a metal spatula. Make sure it is quite thin & flat. Cook for 4-5 minutes until the bottom is golden brown. To flip it, slide it out onto a plate, place another plate on top and turn them over. Add some more oil to the pan if necessary and slide the pancake back into the frying pan. Press down with the spatula and cook for a further 3 -5 minutes until golden on that side too.

Serve straight away garnished with lots of fresh coriander leaves. This is a perfect quick and easy supper or brunch dish with bags of flavour. Great hangover food that isn’t bad for you!!

Thai Squash Wonton Soup and Spring Rolls with green curry noodles

29 Jan

I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.

The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling. Roasting half a squash (as I did) makes a lot of the filling  so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend..

I would definitely recommend making these on the day you want to cook them. The spring rolls especially did not keep very well in the fridge overnight as the filling is quite moist and it soaks into the wrappers. You can make the filling the day before but do your wontons and spring rolls on the same day you want to eat them for the best results.

Thai Squash Wontons and Spring Rolls

 vegetarian (makes lots of the filling)

  • 1/2 butternut squash (keep seeds if you want to roast them too)
  • olive oil, salt, pepper
  • 1/2 onion, chopped
  • 1 stalk celery, finely chopped
  • a large clove garlic, finely chopped
  • 1 tbsp grated/minced ginger
  • 1 lemongrass stalk, bashed, ends removed and finely chopped
  • 1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)
  • a handful of coriander, stalks chopped separately
  • salt & pepper
  • 1 tbsp cornflour
  • some breadcrumbs if the mixture is very wet (panko are best)
  • wonton wrappers (defrosted at room temp. Keep covered or they will dry out)
  • spring roll wrappers(defrosted at room temp. Keep covered or they will dry out)
  • 1 egg, beaten for brushing

Preheat the oven to 200C, cut the squash half in half, put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. You can roast the seeds at the same time, just wash and dry them, spread them out on a sheet of  foil, drizzle with a little olive oil, salt & pepper and roast for about 15 minutes. (Keep an eye on them they should brown slightly not burn). Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.

Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, coriander stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minutes. Tip this into the squash with the chopped coriander leaves and mix everything together well. Add in the cornflour and breadcrumbs if it seems very wet.  Season with salt & pepper and taste.

When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.

Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape. Sit it up on it’s base.

Continue until you have made enough wontons. I think three per person in a little bowl of soup is enough for a starter. You could also serve more of them as  a main course (like a ravioli or tortellini dish) with some of the Thai Green Curry sauce (see recipe below).

With the spring roll wrappers, lay it out on a board in a diamond shape again. Brush all the edges with beaten egg. Place teaspoons of the filling in a sausage shape about a quarter of the way up, not touching the edges, as in the photo above.

Fold the wrapper over the filling and tightly roll away from you until you reach the last quarter. Then brush the two ends with beaten egg and fold them in tightly.

Then continue rolling it up until you get something like this…

Store the wontons and spring rolls in the fridge separated with baking paper so they don’t stick together but use them on the same day, they don’t keep well overnight. To cook the spring rolls deep fry in hot vegetable oil in a wok, frying pan or deep fat fryer until golden on both sides (about 2 – 3 minutes on each side). Drain on kitchen paper and serve with your favourite dipping sauce….

Spring Roll Dipping Sauce

  • soy sauce
  • Shaoxing rice wine
  • sesame oil
  • oyster sauce
  • minced ginger
  • lime juice
  • brown sugar/palm sugar
  • chopped spring onions or garlic shoots
  • chopped red chilli
  • fresh coriander
  •  

    These are the ingredients for my dipping sauce. I have no idea of amounts just start with the soy and keep adding and tasting until you get what you like…

Wonton Soup Recipe

serves 4, vegetarian

  • 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
  • about 1 tbsp white miso paste
  • about 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • a few drops of sesame oil
  • 1 tsp minced ginger
  •  1/2 red chilli, finely chopped plus extra for garnish
  • some shredded cabbage, a handful
  • 1 garlic chive or spring onion, finely sliced, plus extra for garnish
  •  1 tbsp chopped coriander plus leaves to garnish
  • roasted pumpkin seeds (see above) optional
  • 12 wontons (3 per person) see recipe above

Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce. Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons. They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so. Scoop out the wontons with a slotted spoon and place them in the serving bowls.

Stir in the chopped coriander and ladle the hot soup over the wontons. Garnish with extra spring onion, pumpkin seeds, sliced chilli and coriander leaves and serve immediately.

 This is such a brilliant starter to an Asian meal. It’s light, aromatic , healthy and full of flavour. The Washer Up said it was the best soup I’ve ever made and I think I agree. It’s one of those dishes you never want to end.  You could definitely serve it as a main course in a bigger bowl with more of everything but maybe it’s better to leave people wanting more, I don’t know, you decide…….

Alongside the Spring  Rolls and dipping sauce I served some Thai Green Curry Rice Noodles. I got the recipe for the Thai Green Curry Paste from Tes at Home. Tes is Thai and lives in India and I think the recipe comes from her mother. It was really very good, well-balanced and flavourful even though I couldn’t get any Thai basil and I substituted ginger for galangal…

Thai Green Curry Noodles

serves 4, vegan

  • about 400 gr fat rice noodles (I used XL)
  • 3 heaped tbsp Thai Green Curry Paste (store-bought or homemade)
  • 1 tin 400 ml coconut milk
  • soy sauce and  brown sugar/palm sugar to taste
  • fresh coriander chopped
  • chopped spring onions/garlic shoots
  • coriander leaves/spring onions/sliced chilli for garnish
  • veg stock if necessary

Cook the noodles according to the instructions on the packet, drain, rinse under cold water and set aside. Meanwhile heat a tablespoon of oil in a large frying pan or wok over a medium heat. Cook the curry paste and spring onions for 2 or 3 minutes until the spices are aromatic then add in the coconut milk. Stir everything and cook to thicken the sauce slightly. Taste and add some soy sauce & sugar if you think it needs it. Place the noodles in the sauce a handful at a time, string to coat the noodles then add the chopped coriander. When the noodles have warmed through and are coated in the sauce tip into your warmed serving dishes (If it seems a bit dry you can add a bit of veg stock).

Garnish with coriander leaves, spring onion and fresh chilli……………

And serve with the Spring Rolls and dipping sauce……… delicious!!!

This recipe is featured in January’s YBR round up hosted by Nancy at Spicie Foodie. To see a fantastic selection of delicious recipes & beautiful photos click on the Your Best Recipe Badge above and have a look around…

Shitake “Tom Yum” Soup

12 Nov

Tom Yum Soup has got to be one of the most well known Thai dishes. Usually served with prawns it is a hot and sour broth known for its restorative qualities. Ginger, chilli, lemongrass and lime leaves are the main ingredients used to flavour this soup all of which are known to help relieve colds, sore throats and fever symptoms. Apart from the health benefits of this soup it also tastes amazing, not for the faint hearted chilli wise, but so virtuous, virtually fat free and invigorating…

Shitake Mushroom Tom Yum Soup Recipe

Serves 3 or 4 Vegan

  • about 6 dried shitake mushrooms
  • a handful of fresh shitake mushrooms sliced(or other interesting mushrooms)
  • 1 tbsp sunflower oil
  • 1 litre veg stock
  • 1 tbsp red curry paste
  • 1 tbsp tamarind paste/concentrate
  • 1 tbsp minced lemongrass (or 1 stick chopped finely)
  • 1 tsp turmeric
  • 1 or 2 red chillies deseeded and finely chopped
  • 1 tbsp minced ginger
  • 3 lime leaves finely shredded
  • 1 tsp palm sugar (or brown sugar)
  • 1 tbsp fish sauce
  • 1 or 2 tbsp lime juice
  • a handful of fresh coriander leaves

First of all soak the dried mushrooms in boiling water for about 25 minutes. Reserve the mushroom soaking liquid for later and slice the rehydrated mushrooms very finely. 

Heat the oil in a large saucepan or wok over a medium high heat and fry the rehydrated mushrooms for a few minutes. Add the mushroom soaking liquid and the curry paste, bring to a boil, stirring then add the veg stock and bring back to the boil. Add the tamarind, lemongrass, turmeric, chilli, ginger, lime leaves and sugar and boil for 2 minutes stirring. Reduce the heat slightly, add the  fresh mushrooms and cook for 3 minutes. Remove from the heat and stir in fish sauce and lime juice. Serve in warmed bowls topped with lots of fresh coriander.

Tom Yum- Yum!!

Enjoy and feel those sinuses clearing………….

Thai Pumpkin and Chilli Noodle Soup

1 Nov

This was my ideal Halloween dinner last night. Pumpkin based (of course), spicy, delicious & warming. Plus it was really easy to make which was important as I had to watch Strictly & The X Factor so I didn’t want to cook anything which meant I had to leave the sofa for long…

Thai Pumpkin & Chilli Noodle Soup

Serves 3 or 4 Vegetarian

  • 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks (you can peel it if you can be bothered, I didn’t)
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 1 or 2 tbsp thai yellow curry paste (you can use red if it is what you have)
  • 1 tbsp ginger paste
  •  1 tsp lemongrass paste (or a lemongrass stalk bruised)
  • 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
  • 1 red chilli finely chopped
  • 1/2 tsp turmeric
  • 1 litre veg stock
  • 1 tbsp soy sauce
  •  a handful of fresh coriander chopped (plus leaves for garnish)
  • lime wedges to squeeze over
  • salt or fish sauce
  • 150 gr noodles cooked according to packet instructions (rice noodles or whatever you have)

Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chilli and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the veg stock, soy sauce, tumble in the pumpkin chunks and bring to he boil. Season with salt (or fish sauce) put the lid on, turn the heat to medium low and cook for about 20 minutes(or maybe longer) until the pumpkin is really tender.

Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and cover with a lid. When the pumpkin is really soft turn off the heat and put your stick blender in the saucepan and carefully blend until smooth- ish. (you don’t want to get hot orange soup all over your kitchen!). Stir in the chopped coriander and taste for seasoning. Ladle the soup into warmed bowls then place a pile of the cooked warm noodles in the centre garnish with coriander leaves & lime wedges to squeeze over.

We also had it for lunch today(above) without the noodles just with some crusty bread and it was just what we needed after a long walk in the mountains. I might have to go for a lie down now…. Siesta calling!

We found an old ruin so The Washer Up decided to collect some wood for the fire….

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