Posts tagged ‘thai’

Thai Red Curry

The easiest most delicious thing in the world.  I could eat this every day and not tire of it.  The best thing about it is that everything, all the measurements, how spicy, what meats or vegetables to put into it are up to you.   The only thing you really need to measure is the rice!  Also, I totally know I sorta already went over the whole red curry thing in my Autumn Harvest Thai Curry post, but it really is just that good.

Ingredients:

  • Rice and water to cook it in
  • Thai red curry paste
  • Oil
  • Coconut milk, light milk, or cream (depending on how healthy or thick you like it.)
  • Fish sauce, or soy sauce or sugar (fish sauce has the best flavor, I’d say.  But soy sauce or sugar will do in a pinch or to keep it vegetarian friendly.)
  • Meat product (tofu, chicken, fish, beef, pork, etc.  Or not, and make it a veggie-only dish.)
  • Vegetables (potatoes, peppers, onion,carrot, tomato, eggplant,  chili, garlic, squash, pineapple, if you like it, add it.  If not, don’t.  Ration and ratio as you please.)
  • Spices and herbs (salt, pepper, sugar, fresh coriander leaves/cilantro, ground coriander, whatever.  I usually only use fresh coriander (makes everything better) but I’m a minimalist.)

Cook:

  1. Start the rice and chop any meats or vegetables used into bite sized pieces.
  2. Add oil to a pan deep enough to hold the amount of sauce you desire and pre heat on a high/medium high heat.  Add red curry paste (for three-four people and a hot dish I use two towering tablespoons of red curry paste.)  Cook meat product.
  3. Add coconut milk (for 3-4 people I use one standard sized can.  I think thats like 400g or 14 oz, but don’t take my word on it, I haven’t one in front of me.)  Add vegetables.  Simmer until vegetables are at desired softness.
  4. Add fish sauce (or other.  I usually go with a tablespoon or so) and any herbs.  Stir in and serve over rice!


My standby combinations are:

  1. Pineapple-chicken curry.  Just pineapples, chicken, and fresh coriander/cilantro in the sauce.  Fantastic.  I used to order this every time at a Thai restaurant I frequented back in the States.
  2. Chicken or fish, potatoes, red pepper, red onion, carrots, and fresh coriander/cilantro.  Pretty much your classic red curry dish (a classic for a reason.  We had this for dinner tonight and last night ❤  I can’t help but double the recipe for leftovers when I make it!)

Anyway that’s what I have to share today.  =]  Enjoy!

-Ariel

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November 5, 2009 at 4:36 pm 1 comment

Sunset, Sunrise

According to the internet, the sun set tonight at 4:30pm.  It was completely dark by five.  And it’s not even winter yet.  (Oh, and this is a more personal post, if you haven’t noticed yet.)

On the brighter side of things, today I have, for the second time, successfully bicycled up the ridiculously steep hill behind the house without falling off (the falling off was generally a result of me not having the strength to pedal against the hills steepness, the bike halting, then tipping to the side- the path curves.)  So that was exciting.  I was completely out of breath for the remainder of the way to the 6yr olds school, but my goal was to do it, and I have.  Now my goal is to do it every day when I pick her up, in the hopes that by the end of the month I am not winded by the time I am at the top.

Last night I made this Moroccan dish for dinner, subbing the ground coriander for fresh coriander leaves/cilantro and leaving the cayenne pepper out (we don’t have any so I put red chili flakes on the side to sprinkle over if anyone wanted.)  It was delicious.  We ate the leftovers again tonight with a small salad (still yummy.)  Tomorrow I plan to make a Thai red curry (pretty much my favorite dish.)

I’ve been very busy lately with my Danish lessons.  I’m there three days a week for four hours.  I find them particularly interesting because I am almost completely immersed in the language at home (and everywhere I go) so every thing I learn is like a small (tiny!) piece of a very large puzzle clicking into place.  I had a twenty minute conversation with a woman from Brazil during break last week who didn’t speak any English.  We got through [most of] an entire conversation speaking Danish, Spanish (me,) and Portuguese (her.)

Oh, and I have an appointment for later this month to get a pap smear.  Hopefully this time it will come out clear, but if not the doctor will recommend a gyno (in DK you don’t just see a specialist because you feel like it, you have to see your regular doctor first and the doctor will recommend if you need to see one or not) and I’ll make an appointment.  If this whole pre-cancer shit is still there it’ll probably be time to scrape it out.  Who knows

And, lastly, I want to make some cute slippers to wear around the house to keep my feet warm.  Anyone have any good patterns?

-Ariel

November 3, 2009 at 4:15 pm Leave a comment

Thai-Jewish Fusion Fish Cakes Update with Pictures

Mmm, fish cakes.  I made these tonight because my host mom’s parents were visiting, and, upon request, took pictures.  (Recipe here.)  Changes I made to the recipe were to sub the ground fish for half a kilo fresh cod (who can pass up fresh fish on fish Friday at the market?) which was a bit annoying to mash up and didn’t hold its form as well, but tasted delicious. Also my red cabbage went bad so I made a salad out of mixed greens, beets (leave these out, the taste was a bit strong for the meal but we have a lot of them so I thought I’d throw one in,) carrots, red peppers, and red onion.  Other than that, I did everything the same. =]

Pictures are as follows: everything mixed and lined up to fry, one fish cake, six fish cakes, flipped fish cakes, sauce, salad, my dinner.


-Ariel

October 2, 2009 at 1:01 pm 1 comment

Thai-Jewish Fusion Fish Cakes

Yes, that’s right.  Thai-Jewish Fusion Fish Cakes.  It’s like a latke and a thai fish cake all in one!  No, really.  It’s actually quite delicious, trust me.  Everyone loved them.

This recipe is the result of ground fish being the only meat in the freezer, and me being too lazy to go grocery shopping for dinner.  Instead I read a bunch of recipes online for fish cakes and they all either had bad reviews or looked like more work than I was willing to put in, so I took the parts I liked and made my own.  This entire meal can be prepared a day (maybe two?  Not sure on that, it probably depends on how fresh the fish is) in advance, and then refrigerated until ready to fry (or cooked immediately, whatever.)  Also, while I didnt have any problems with my fish cakes sticking together, because there is no actual egg in the mix if they aren’t holding their form when shaped I’d suggest adding a drop of flour or breadcrumbs to the mix to dry them up a bit.  =]

Thai-Jewish Fusion Fish Cakes

Ingredients:

  • 500g ground white fish (sorry, I have no idea what the US equivalent is, probably like 2/2.5 cups.  Or just buy 3 or 4 filets and mash them yourself.  Probably close enough to the same amount.)
  • 5-6 small potatoes or 3 larger ones, mashed
  • 1-2 chili peppers, thinly chopped (I used one, de-seeded and thought the flavor did not come through very strongly)
  • 3 cloves garlic, chopped
  • Half a medium sized purple onion, thinly chopped
  • 2ish tsp Thai oyster sauce
  • 2ish tsp coriander seasoning (the seeds, though fresh leaves/aka cilantro might also taste good)
  • also one egg and some flour or breadcrumbs for frying.

Cook:

  1. Boil until soft, drain, then mash the potatoes in a pot.  Chop vegetables while this is boiling.
  2. Mix in vegetables, seasonings, oyster sauce and fish together with potatoes.
  3. Set out a bowl with one beaten egg in it, another with breadcrumbs or flour in it, and pour a good amount of oil into a frying pan.  Pre-heat on medium-high.
  4. Shape the fish cakes, dip in egg mixture, cover in bread crumbs, then place in fryer for about 2-3 minutes on each side (if patties are small.  If patties are larger, yield another couple minutes.)
  5. When fish cakes are don, place on paper towels to absorb the excess oil.

Serve:

  • I’d suggest serving the fish cakes over a bed of red cabbage salad (chop: red cabbage, red onion, carrots, red bell peppers.  Dress lightly with lemon juice, salt and pepper.)
  • I’d also suggest making a sauce to drizzle over the fish cakes and salad.  Somewhere between a deciliter and a cup of soy sauce, add vinegar to taste, a clove of chopped garlic, some crushed chili pepper flakes, maybe some chopped/dried/or powdered onion, and any other seasonings to suit your taste.  This sauce is generally best if allowed to sit in the refrigerator for a day to absorb the flavors.
  • And lastly, I ate the fish cakes cold out of the refrigerator for breakfast with a side of sour cream (yes, I am that jewish) and they were still delicious.

-Ariel

Edit:  Here is the link to where you can find pictures of the fish cakes  =]

September 16, 2009 at 4:28 pm 3 comments


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