Crispy Fish Cakes

Crispy Fish Cakes

Thais love fish, in any form, at any time of the day. These crisp and spicy patties could serve as an appetizer, a snack, a hot or cold lunch dish..

Ingredients:

12 ounces firm white fish fillets

1 tablespoon Thai Kitchen® Red Curry Paste

1 egg

8 green beans, thinly sliced or slivered

4 green onions, tops only, thinly sliced

3 kaffir lime leaves, minced (optional)

3 cloves garlic, minced

2 tablespoons Thai Kitchen® Premium Fish Sauce

1 1/2 tablespoons cornstarch

1 teaspoon sugar

2 tablespoons vegetable oil

(Cucumber Relish, Spicy Cucumber Sauce, or Thai Kitchen® Spicy Thai Chili Sauce)

Method:

1.      CUT fish into cubes. Place fish, red curry paste and egg in food processor; cover. Process until smooth. Set aside. Mix green beans, green onions, lime leaves and garlic in large bowl. Add fish sauce, cornstarch and sugar; stir to make a smooth paste. Add fish mixture; mix well.

2.      HEAT oil in wok or heavy skillet on medium-high heat. With lightly moistened hands, form 1/4 cup portions of the fish mixture into patties. Slide 3 of the patties into the oil. Fry until golden brown on each side, turning once. Do not overcook. Drain on paper towels.

3.      SERVE warm or cold with Cucumber Relish, Spicy Cucumber Sauce, or Spicy Thai Chili Sauce.

4.      Thai Kitchen Tip: To test mixture for flavor and texture, make a small patty and drop it into boiling water or fry in hot oil. For firmer patties, add additional fish or egg. For a softer consistency, add additional cornstarch or a small amount of heavy cream.

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Chicken in Balsamic Barbecue Sauce

Chicken in Balsamic Barbecue Sauce

I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon.

Ingredients:

8 chicken breasts, Medium

1 small onion, Finely Chopped

1/4 cup olive oil

3/4 cup balsamic vinegar

3 tablespoons sugar

6 tablespoons ketchup

2 tablespoons Worcestershire sauce

4 green onions, Chopped

1 chicken bouillon cube, Crushed

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dry mustard

3 garlic cloves, Finely Chopped

Tabasco sauce, To Taste

Method:

1.      Combine all ingredients except chicken.

2.      Marinate chicken in half the sauce for 3 hours or overnight.

3.      Put remaining marinade aside.

4.      Remove chicken from marinade, place chicken in foil-lined pan and broil until nicely browned about 10- 20 minutes per side(depending on the size), or grill on the bbq.

5.      Heat reserved marinade and pour over chicken. Serve.

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Roti Canai With Butter Prawns

Roti Canai With Butter Prawns 

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Ingredients:

450 g (3 cups) plain flour

60 ml (¼ cup) milk

1 egg, lightly beaten

2 tbsp vegetable oil

1 tbsp caster sugar

150 g ghee, melted, cooled

Butter prawns

1 kg green king prawns

vegetable oil, to deep-fry, plus 1 tbsp extra

30 g (⅓ cup) desiccated coconut

3 egg yolks, lightly beaten

100 g butter, chopped

2 garlic cloves, finely chopped

6 bird’s-eye chilies, finely chopped

1 cup fresh curry leaves (see Note)

3 tsp soy sauce

1 tsp caster sugar

2 tsp rice vinegar

Method:

1.      Place flour, a pinch of salt, 150 ml water, milk, egg, oil and sugar in the bowl of an electric mixer fitted with a dough hook. Knead for 6 minutes until smooth and elastic. Divide dough into 12 equal balls. Place balls in a large dish, pour over ghee and turn to coat. Cover with plastic wrap and set aside overnight at room temperature.

2.      The next day, remove balls from dish. Working one at a time on a clean work surface, using your hands, stretch out dough as thin as possible. Fold in 2 sides to form a rectangle, then working from the shorter ends, fold both ends towards centre, making sure they overlap slightly. Set aside.

3.      To make butter prawns, peel shell away from body of prawns, leaving heads and tails intact. Half-fill a deep-fryer or a large saucepan with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook prawns for 2 minutes or until just cooked through. Remove using a slotted spoon and drain on paper towel. Set aside.

4.      Heat a wok or frying pan over medium-high heat. Add coconut and cook, stirring, for 20 seconds or until golden. Remove from pan and set aside. Add 2 tsp oil, then add egg yolks and cook, stirring with a fork, until broken up and stringy. Remove from pan and set aside. Add butter and remaining 2 tsp oil, then add garlic and chilli. Cook for 2 minutes or until fragrant. Add curry leaves and cook for 30 seconds, then add soy sauce, sugar and rice vinegar. Add prawns to pan with reserved coconut and eggs, and toss to combine. Keep warm.

5.      Heat a frying pan over medium-high heat. Working 2 at a time, add roti and cook for 3 minutes on each side or until golden and cooked through. Serve immediately with butter prawns.

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JO-GAE-TANG

JO-GAE-TANG

Joegaetang is a refreshing stew made with fresh clams and assortment of vegetables in a mild broth. It contains a generous portion of little neck clam (including shells) with soybean sprout, tofu, and hot peppers. Red chilli pepper powder can be added for additional seasoning in spice. This is a popular dish found in Korean bars and restaurants which is enjoyed while drinking soju. It is usually served hot on a portable butane gas or jelly burners.

Ingredients:

12 little necked clams

1 stalk green onion

1 red pepper or jalapeño

1 clove garlic

Salt

Black pepper

Water

Method:

1.      Thoroughly wash and clean clam shells and remove any visible sediments.

2.      In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.

3.      Cut green onion into 1-inch long pieces.

4.      Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.

5.      Mince garlic. Set all vegetables aside.

6.      Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.

7.      Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.

8.      Add green onion, red pepper, and minced garlic.

9.      Season with salt and black pepper, bring it to a boil once more. Serve hot

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Indian Curry Potato Fries

Indian Curry Potato Fries

"Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.".

Ingredients:

1 cup vegetable oil for frying, or as needed

 2 cloves garlic, pressed

 1 teaspoon cumin seeds

 1/2 teaspoon salt

 1/4 teaspoon ground turmeric

 1/4 teaspoon ground black pepper

 5 russet potatoes, peeled and cubed

 2 tablespoons chopped fresh cilantro

 1 teaspoon mild curry paste (such as Patak's®)

Method:

1.      Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.

2.      Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

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Style Beef and Broccoli

Style Beef and Broccoli 

Beef round steak stir-fries quickly with broccoli florets and garlic, simmering in a simple marinade of sherry, oyster sauce, sesame oil, and soy sauce. It’s also delicious with chicken instead of beef

Ingredients:

1/3 cup oyster sauce

 2 teaspoons Asian (toasted) sesame oil

 1/3 cup sherry

 1 teaspoon soy sauce

 1 teaspoon white sugar

 1 teaspoon cornstarch

 3/4 pound beef round steak, cut into 1/8-inch thick strips

 3 tablespoons vegetable oil, plus more if needed

 1 thin slice of fresh ginger root

 1 clove garlic, peeled and smashed

 1 pound broccoli, cut into florets

Method:

1.      Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

2.      Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

3.      Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

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