Inspired by Thailand – recipes

Published Feb 7, 2015

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THAI FISH CAKES

Serves 4

500g firm white fish, chopped

1 clove of garlic, crushed

45ml chopped coriander

15ml grated ginger

15ml fish sauce

10-15ml red curry paste

5ml grated palm sugar

pinch of salt

30ml cornflour

50g fine green beans, thinly sliced

peanut oil for frying

DIPPING SAUCE

60ml white sugar

60ml fresh lime juice

15ml fish sauce

1 small red chilli, thinly sliced

½ English cucumber, peeled, seeded and finely chopped

Put the fish and garlic in the processor and process until chopped. Add the coriander, ginger, fish sauce, curry paste, palm sugar, salt and cornflour and process until well blended. Turn the mixture into a bowl and stir in the sliced beans. Use wet hands to shape the mixture into patties.

Heat a little peanut oil in a frying pan and fry the fish cakes until golden brown on both sides and cooked through.Drain on paper towel. Serve with cucumber dipping sauce.

DIPPING SAUCE: Combine sugar and lime juice in a small pot and heat gently until the sugar has dissolved. Remove from the heat and add the remaining ingredients.

Serve with fish cakes.

 

TOM KHA SOUP

Serves 4

1 litre of chicken stock

1 stalk of lemongrass, bruised

3 cloves of garlic, chopped

2 red chillies, finely sliced

3 dried lime leaves

125g baby button mushrooms

2 chicken breast fillets, finely sliced

400g coconut milk

30ml fish sauce

15-30ml fresh lime juice

80ml coriander, roughly chopped

Pour the stock into a pot and bring to the boil. Add the lemongrass and boil for 2 minutes. Add the garlic, chillies, lime leaves and mushrooms and simmer for 2-3 minutes. Add the chicken and simmer until cooked – about 3-5 minutes. Stir in the coconut milk, fish sauce and lime juice. Taste and adjust the seasoning. Serve garnished with coriander.

 

PAD THAI WITH TOFU

Serves 4

200g dried flat rice noodles

15ml peanut oil

200g firm tofu, drained and cut into cubes

1 small baby cabbage, thinly sliced

2 bok choy, sliced

4 spring onions, sliced

½ green pawpaw, peeled, seeded and sliced bunch of coriander

125ml roasted cashew nuts

DRESSING

45ml tamarind pulp

250ml hot water

1 small red chilli, seeded and sliced

30ml fish sauce

60ml grated palm sugar

pinch of white pepper

Soak the noodles in cold water for 1-2 hours until soft.

Heat the oil in a wok and fry the tofu until brown. Remove and set aside. To the wok, add the cabbage, bok choy and spring onions and fry until just wilted.

Add the pawpaw and drained rice noodles. Add 45ml of the dressing.

Store the remainder for later use. Stir in the coriander and serve sprinkled with the cashew nuts.

DRESSING: Combine all the ingredients.

 

THAI BEEF SALAD

Serves 4

500g rump steak

1 small cucumber, halved, seeded and sliced

4 spring onions, sliced

1 red chilli, seeded and sliced

crisp lettuce

1 carrot, peeled and sliced into ribbons with a vegetable peeler

1 bunch of fresh mint, leaves picked

1 bunch of fresh coriander, leaves picked

1 bunch of fresh basil, leaves picked

DRESSING

30ml fresh lime juice

15ml grated palm sugar

15ml fish sauce

10ml sesame oil

5ml soy sauce

10ml grated ginger

1 clove of garlic, crushed

Fry the steak over a high heat for 2-3 minutes a side until done to medium rare. Remove and set aside to rest for 10 minutes. Arrange the salad ingredients on a serving plate.

Slice the steak into pieces and add to the salad. Pour over the dressing and serve.

DRESSING: Combine all the ingredients and mix well.

 

Angela Day, The Star

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