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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