Friday, May 22, 2009

Chilli Chicken

Sometimes when I make home-made chilli sauce for food like Thai fishcakes, I use the left-over sauce to make a dish I call Chilli Chicken.

1 red chilli (pounded)
2 pieces of garlic (minced)
50 ml vinegar
50 ml water
2 tbs sugar
200 g chicken
1/2 cucumber (chopped)
2 tomatoes
1 tbs cornflour paste

1. You can make home-made chilli sauce by mixing boiling pounded chilli, minced garlic, vinegar and water in a saucepan. Thicken with cornflour paste.
2. The left-over chilli can be used for the Chilli Chicken recipe. Heat oil and fry chicken until brown. Add chilli sauce, tomatoes and cucumbers and simmer until cooked. Serve with rice.

Thai Fishcakes

Thai fishcakes has that added 'oomph' compared to ordinary fishcakes (like Danish fisk frikadeller) because there is red curry paste added to it. Commonly known as Todd Man Pla in Thailand.

2 tbs red curry paste
1 string yard long beans sliced finely
1 tsp fish sauce
1 tsp sugar
1 tsp salt
6 fish fillets
1 egg
1 tbs cornflour paste

1. Slice fish fillets finely and add curry paste, beans, fish sauce, sugar and salt and mix well.
2. Add 1 egg to the mixture.
3. Add cornflour paste to thicken the mixture.
4. Fry in little patties.
5. Serve with Thai sweet chilli sauce.

Peanut Sauce for Satay

Satay sauce is usually served with meat skewers, glutinous rice and a cucumber salad. It is also very tasty as a dip.

2 tbs red curry paste
2 tbs peanut butter
5 tbs crushed peanuts
100 ml coconut milk
1/2 juice of a lime
1 tbs sugar
1/2 tsp salt

1. Place curry paste and half of the coconut milk in a saucepan and stir well under low heat. When it comes to boiling, add peanuts, peanut butter, sugar, salt and lime juice. After 5 mins, add rest of coconut milk. Leave to cool until sauce thickens.

Red Curry Paste

Red curry paste is the base of many different kinds of Thai food. Here is a recipe for a basic paste:

10 dried red chillies (soak in warm water to soften)
1/2 red onion
5 pieces garlic
1 stalk of lemongrass
1 tsp shrimp paste
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp salt
1/2 tsp muscatnut powder
1/2 tsp pepper
1 thumbsized piece of galangal
1 tsp kaffir lime skin

1. Pound the above ingredients with a mortar and pestle.