Street Food in Vietnam |
Thai food stood out as my favourite, so after attending
cookery classes in Chang Mai and returning home with a suitcase full of spices
and recipe books, I couldn’t wait to try out what I’d learnt.
Eating Khao Soi in Chang Mai! |
1)
Heat a couple of tbsp. red curry paste in a pan
with a splash of oil, cooking until the amazing aromas are released. Remove
paste and set aside.
2)
Mix together 2/3 coconut milk to 1/3 water
within the pan, making up enough to cover your chicken thighs. Stir in curry paste
to desired taste. Season with salt and pepper. Add the chicken thighs and
simmer until cooked and the chicken juices run clear (approx. 40 minutes).
3)
Whilst the chicken is cooking, fry a handful of
noodles in hot oil until crispy. Drain and set aside in a covered bowl to keep
them crisp. Make the rest of the noodles according to instructions.
4)
Once the chicken is cooked, add a further couple
of tbsp. thick coconut milk and season with soy sauce.
5)
Now assemble your dish to serve: Place some cooked
noodles in a bowl, and then add the chicken thighs and plenty of sauce. The
curry will have a little oil on the surface, it is meant to be this way. Top
with fried noodles, pickled cabbage and shallots and some fresh sliced red
chilli (be brave!).
The Hustle and Bustle of an Asian Market |
Fancy dinner in under 10 minutes? Try whipping up Pad Thai for a quick, healthy dish that
is packed full of flavour. Get your wok at the ready!
Pad Thai (Thai
Style Stir Fried Noodles)(Serves 1)
1)
Gently fry 2 finely chopped garlic cloves in a
wok until fragrant, being careful not to burn them.
2)
Add king prawns or finely diced chicken pieces
and a handful of tofu pieces. Cook for a few minutes on a low heat, stirring constantly.
3)
Add 1 egg, 1 ½ tsp. sugar, 2 tsp. fish sauce, 3
tsp. oyster sauce and turn the heat up high (to stop the dish going soggy). Stir
to combine.
4)
Move the ingredients to the side of the wok. Add
your flat noodles to the wok (away from the other ingredients) with couple
tbsp. water and stir them until cooked.
5)
Add a handful of beansprouts, some carrot
ribbons and coarsely chopped chives, stirring everything together.
6)
Serve with a sprinkling of chopped peanuts and a
squeeze of lime. Done!
Fancy a dessert with a difference? Try this unusual
combination of Sticky Rice with Mango.
There’s a reason why they sell it on every street corner in Thailand!
Sticky Rice with
Mango (Kao Niew Ma-Muang)(Serves 2)
1)
Prepare 1 cup sticky rice according to
instructions (you often need to soak it for a few hours before cooking!).
2)
Add 1 cup coconut cream, 2tbsp. sugar and a
couple pinches of salt to the rice. Stir to mix and leave to stand for 30
minutes.
3)
Serve warm or cold with a fresh juicy mango!
How about trying Banana
in Coconut Milk, and letting the comforting, creamy goodness take you to
heaven…
Banana in Coconut
Milk (Gluai Buad Chee)(Serves 2)
1)
Boil 2 bananas with their skins on for 10
minutes (don’t worry, the skins are meant to go black!). Put aside.
2)
Add 1 cup coconut milk and 1 cup water to a pot
and bring to a boil, before turning down to a simmer.
3)
Add ¼ cup sugar and ½ tsp. salt. Stir to
dissolve.
4)
Peel the bananas, then chop in half lengthways,
and once widthways (to make 4 pieces per banana). Carefully add them to the mixture
with another ¼ cup coconut milk and allow bananas to warm through for a few
minutes.
5)
Serve with a pinch of cinnamon and some diced
fresh coconut (or desiccated) pieces on top to add some crunch. Now inhale that
coconut aroma and pretend you’re on holiday…
Try your hand at these recipes to give your taste buds an
experience in exotic Asian cuisine!
Look out for my next post soon!
Look out for my next post soon!
Hard at Work in Cookery Class! |