Thursday, August 28, 2008

Corn Fritters

I think its becoming noticeable that I am currently practising making Thai street food in my kitchen. These are corn fritters- a savoury snack that is very easy to prepare.

1 can of corn kernels
2 tsp flour
1 egg
2 tsp ground garlic
salt and pepper.

1. Mix all the ingredients together.
2. Use a spoon to gather parts of the mixture into balls and gently lower into hot oil. Fry at high heat until fritters are formed.
3. The mixture falls apart very easily so the skill is in lowering the mixture balls carefully into the oil.
4. Serve with chilli sauce. In this case, I served it with a drizzle of honey around the plate because I like the savoury sweet combination.

Fried Bread Squares

This is a Thai recipe for fried bread squares. It can be served as a starter dish. I baked these squares instead of frying them for a healthier option. It tastes pretty much the same, fried or baked.

50 g minced pork
2 stalks coriander
1/2 red chilli
1 garlic bulb
1 tbs soya sauce
salt and pepper
6 slices of bread
1 egg

1. Pound coriander and garlic until it turns into a paste (with an Asian mortar and pestle)
2. Add to minced pork. Add sliced chilli. Season with soya sauce, salt and pepper.
3. Slice bread into triangles. Spread the minced pork mixture thinly on it.
4. Coat bread with beaten egg.
5. Heat oil and fry bread with the meat face-down. (or you can bake it like i did)

Tuesday, August 26, 2008

Thai Banana Fritters

I made some snack food for tea time- Thai banana fritters. There is a Malaysian version called 'goreng pisang' as well. It can be eaten as a snack, or you can serve it as a dessert with ice-cream on the side. You can always find a street-side stall in Asia selling banana fritters, fresh off a hot wok.

5 bananas (sliced lengthwise)
3/4 cup rice flour
1/4 cup tapioca flour
1/4 cup sesame seeds
1 tsp salt
2 tbs sugar
1 cup water

1. Mix flour, sesame seeds, salt, sugar and water together. Make sure the batter is lump free.
2. Dip bananas into the batter before deep frying.
3. Serve while its hot.

Monday, August 25, 2008

Vegetable and Lentil Stew

I made an Indian inspired lentil stew today with loads of fresh vegetables.
1/2 aubergine
1 white onion (sliced)
2 tomatoes chopped
2 carrots chopped
1 cube ginger (diced)
1/2 cup red lentils
1 tsp tumeric powder
1/2 pkt coconut cream
salt and pepper

1. Heat oil and fry onion and ginger until fragrant.
2. Add 2 cups of water. Then add lentils and vegetables.
3. Simmer for 20 mins until veggies and lentils are soft.
4. Add spices and seasonings.
5. Turn off heat and add coconut cream.
6. Serve with rice

Tuesday, August 19, 2008

Carrot and Tomato Soup

I made this really satisfyingly tasty soup for lunch today.

4 carrots
1 white onion
2 tomatoes
1 stalk spring onion
1/2 tsp ginger powder (or a cube of ginger)
2 tbs plain white yogurt
salt and pepper
sprinkle of dried herbs

1. Place vegetables in a pot in boil until soft. I wanted a chunky texture so I boiled them until partially cooked (for 25 mins).
2. Place broth and cooked veggies in blender. Blend for 2 mins by pulsing at regular intervals.
3. Place blended vegetable broth into pot, add seasonings.
4. Turn off heat and put in yogurt when soup is slightly cooler (after 5 mins)
5. Serve with sprinkle of dried herbs on top- I used some dill.