Thursday, September 18, 2008

Breaded Fish

Making your own breaded fish is definitely far tastier than buying them. And its simple to make too.

2 cups breadcrumbs (just crumble old bread up with your fingertips)
1 tsp dried dill
1 tsp lemon salt
1 egg
4 pieces fish

1. Mix up breadcrumbs, dill and lemon salt.
2. Dip fish in egg and then place onto breadcrumbs.
3. Pan fry. Serve hot.

Saturday, September 06, 2008

Pad Thai

I think I have very nearly perfected my pad thai recipe. I posted a pad thai recipe on this blog around a year ago. I have made so many different versions of pad thai since then- and I am sharing my best version, by far.

Thai flat rice noodles (1/2 pkt)
200 g beansprouts
1 clove garlic
1 square of fried tofu (you can get this at the Asian shop)
3 tbs fish sauce
1 tbs dark soya sauce
1 tbs white vinegar
1 tbs sugar
1 tsp salt
50 g ground peanut
1 tbs chilli flakes
1/2 lime

1. Heat oil and fry garlic until brown.
2. Add 2 cups of water and then add the dried rice noodle.
3. Cook until softened. Add beansprouts, tofu and seasonings.
4. Add chopped coriander. Keep stir frying on high heat.
5. Serve with ground peanuts, dried chilli flakes and a lime garnish.

Yellow Thai Curry Paste

There are all sorts of Thai curries- yellow, green, mussaman, red..the list goes on. Today, I worked on making yellow curry paste to keep in the freezer. The secret of a good curry lies in its paste.

3 red chillis
1 stalk lemongrass
1 onion
1 clove garlic
1 thumbsized piece of ginger
1/2 tsp coriander seeds
1 tsp coriander powder
2 tbs garam masala powder (Indian)
1 tsp salt

1. Heat oil in pan and roast sliced onion, garlic and ginger until soft and fragrant. Set aside to cool.
2. Mince all the ingredients including the roasted vegetables with 1 tbs water.
You can keep this paste for one week in the normal refrigerator or freeze it.
To make a curry:
1. Heat 2 tbs of curry paste in pot and fry until fragrant.
2. Add 1/2 cup of water.
3. Add meat, potatoes and any other vegetables you desire.
4. After meat is cooked and vegetables are softened, add 1 can of coconut milk.
5. Serve hot.