Thai fish cake my style

Fish cake

Developing my Thai recipes for WhitePepper Cookery School, starting this year!

This is a good recipe for starter or main.  Also great for finger food as canape party : )

You can change the size for the use!

Here is a link to Thai red curry paste.

Thai fish cake my style
 
Author: 
Recipe type: Appetiser or Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 

This is a good recipe for starter or main. Also great for finger food as canape party!
Ingredients
  • White fish without bones and skin 250g
  • Squid 100g
  • Leaks 50g
  • Kaffir lime leaves 4~5
  • Mild red chili pepper 1
  • Red pepper ½
  • Thai basil or sweet basil – a handful
  • Thai red curry paste 1 tbsp (See recipe)
  • Palm sugar syrup ½ tsp
  • Sea salt ½ tsp
  • Fish sauce 1 ~ 2 tsp
  • Egg 1
  • Light oil for frying little
  • For dipping sauce
  • Thai sweet chilli sauce 2 tbsp
  • Water ½ tbsp
  • Minced cucumber 2 tbsp
  • Lime wedges ½ lime
  • Chopped coriander leaves ½ tbsp

Instructions
  1. Chop leak, red pepper and mild red chili pepper without seeds and pith, kaffir lime leaves and basil finely then put them all in a large bowl.
  2. Mix Thai red curry paste, palm sugar and an egg in another small mixing bowl.
  3. De-bone and de-skin the fish and the squid then chop them roughly to break them down in the food processor.
  4. Process it until the fish mixture becomes sticky.
  5. Add salt, fish sauce and 2. (Thai red curry mixture) little by little as you blend them in the processor.
  6. Add a little water if it’s necessary to make the fish cake loose and smooth.
  7. Transfer the fish paste into the 1. (chopped vegetables) and mix them all well.
  8. Heat a thick frying pan with some oil on medium-low heat until the pan starts to smoke a little.
  9. Place the fish cakes on the frying pan as you shape it into bite-size pieces with hands or using 2 spoons one by one.
  10. Cook the both sides for a few minutes each by pressing them down with a spatula on low heat until both the sides are cooked golden crispy brown.
  11. Serve them hot with lime wedges. It is very tasty as it is, or with a splash of fresh lime juice. The dipping sauce is for some extra sweet flavour.
  12. For dipping sauce:
  13. Mix all the ingredients for the dipping sauce in a bowl then put it aside.

 

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Nanban Marinade Chicken and Aubergine  鶏と茄子の南蛮漬け

Nanban marinade chicken and auberginee with soy sauce and Myoga herb 006

Nanban sauce is soy sauce based sweet and sour sauce with chilli.  Marinating fried chicken and aubergine overnight makes it delicious cold the next day.  It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot!

Plain short grain rice, white or brown, or Thai fragrant rice would go very well.

 

Nanban Marinade Chicken and Aubergine  鶏と茄子の南蛮漬け
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Nanban sauce is soy sauce based sweet and sour sauce with chilli. Marinating fried chicken and aubergine overnight makes it delicious cold the next day. It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot! Plain short grain rice, white or brown, or Thai fragrant rice would go very well.
Ingredients
  • Chicken breast x 2
  • Aubergine 1
  • Potato starch 5 tbsp
  • Sunflower oil to fill your wok or frying pan for 3 cm depth
  • Spring onion 2
  • Sea salt a little
  • Black pepper a little
  • Nanban sauce;
  • Soy sauce 6 tbsp
  • Mirin or Sake 6 tbsp
  • Sugar 2 tbsp (Mirin is sweeter so you need less sugar. Sweetness is up to you!)
  • White wine vinegar 4 tbsp
  • Tobanjan-Chinese garlic chilli bean paste 1 tsp (You can use finely chopped or grated garlic and ginger and a little fresh chilli instead, if you don’t have the paste.)

Instructions
  1. Put all the ingredients for Nanban sauce in a saucepan and heat it up gently for 2~3 minutes once until the sugar gets dissolved.
  2. Cut the chicken into bite size pieces and sprinkle them with a little salt and pepper to let them stand at room temperature.
  3. Wash and cut the aubergine in half, length ways then cut each half into bite size pieces.
  4. Heat the oil in a wok or frying pan to 180°C.
  5. Wipe the aubergine with paper towel to make sure they are dry before frying them.
  6. Fry the aubergine pieces for a minute for two until they are lightly brown and soft to squeeze with tongs.
  7. Take them out of the oil to drain on some paper towels.
  8. Put the potato starch in a shallow bowl then put some chicken pieces in the starch to cover them well.
  9. Get rid of the excess starch by tapping them by the side of the bowl.
  10. Fry them after the aubergine. It should be ideally around 170°C.
  11. It will be ready cooked in 2~3 minutes until they are crispy light brown.
  12. Drain the oil on the paper towels.
  13. Pour the Nanban sauce into a serving shallow bowl then put the aubergine and the chicken pieces.
  14. It is better to soak the fried aubergine and the chicken in the sauce soon after frying them and draining the excess oil.
  15. Garnish with finely chopped spring onion.

 

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Chicken and Egg on rice 親子どんぶり 

親子丼Chicken and Egg rice 001

It’s a repeat recipe but I am thinking of cooking this for tomorrow lunch.  But it has to be traditional Soba noodles for tomorrow night!  with Tempura prawns : )

Chicken and Egg on rice 親子どんぶり
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Perfect quick lunch
Ingredients
  • Cooked short brown rice from 1 cup of uncooked brown rice
  • Egg 2
  • Chicken 150 g (I used wing s without bones. Local organic chicken wings were extremely tasty.)
  • Onion 1 small
  • Mitsuba-Japanese honey wort or coriander a few leaves (optional)
  • Fresh Shiitake mushroom 6
  • Sunflower oil 1 tsp
  • Dashi sea-stock (Just Kombu seaweed is fine) 1.5 cup
  • Soy sauce ¾ tbsp
  • Sake 1 tbsp
  • Unrefined sugar ½~1 tbsp
  • Sea salt a pinch to adjust the flavour

Instructions
  1. Prepare the rice.
  2. Prepare Dashi stock by just adding a piece of Kombu (5 cm x 5 cm) into 4 cups of water in a saucepan.
  3. Cut the onion in half and slice them into 5mm piece.
  4. Slice the Shiitake mushrooms in to 5mm pieces.
  5. Cut the chicken into small pieces along the tendon.
  6. Cut Mitsuba or coriander into small pieces.
  7. Heat a saucepan with a little sunflower oil, then fry onion, chicken and Shiitake mushrooms for 2 minute.
  8. Pour the Dashi stock, soy sauce, sake and sugar into the saucepan and bring it to the boil gently. *Adjust the flavour with some salt.
  9. Beat the eggs in a bowl then pour it into the saucepan.
  10. Add the Mitsuba slices on top then simmer it for a minute with a lid on.
  11. Turn the heat off.
  12. Make sure the egg is still soft and not overcooked. * Let the heat in the pan continue cooking gently after the heat off.
  13. Scoop the half of the Chicken and Egg and some soup with a ladle and serve on the rice while it’s warm.

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Salt-grilled herring with grated radish and ginger にしんの塩焼きにラディッシュとしょうがおろし 

Salt-grilled herring with grated radish and ginger 002

Fresh herring is delicious just simply salt grilled.  Fillet it yourself or ask a fish monger to do it for you.  It is delicious to eat with grated radish and ginger together.  You can drop some soy sauce or Ponzu on top.

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Cod roe spaghetti たらこスパゲッティー

Cod roe are still in season.  If you find them, use it with spaghetti in Japanese style.  It is delicious and very easy.

 

Cod roe spaghetti たらこスパゲッティー
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Cod roe spaghetti is popular in Japan. It is delicious and very easy.
Ingredients
  • Cod roe one or two pair of roe
  • Thin spaghetti 160g~200g
  • Leak 1
  • Spinach a handful
  • Garlic 1 clove
  • Shiitake mushrooms 2
  • Olive oil 1 tbsp
  • Soy sauce 1 tsp
  • Mirin tsp#
  • Sea salt 2 tsp
  • Basil some leaves

Instructions
  1. Place the cod roe on a plate with a pinch of salt for at least 30 minutes then wipe the salt and take the roe out of the skin with a spoon.
  2. Cut the leek and the shiitake mushrooms thinly and chop the garlic finely.
  3. Bring a large saucepan with a plenty water and 1 tea spoonful of sea salt to the boil.
  4. Put the pasta into the saucepan then cook and drain when it’s al dente.
  5. Add the spinach just before the pasta is nearly cooked then stir into the pan with the pasta.
  6. While boiling the pasta, heat a frying pan with olive oil then fry the leek and the Shiitake mushrooms then garlic for 3 to 4 minutes on medium heat.
  7. Add the cod roe and soy sauce, Mirin to cook for a minute or two then turn the heat off.
  8. When the cod roe mix is ready, the pasta and the spinach should be just drained. Then mix them together with a little Extra virgin olive oil.
  9. Serve it with some basil leaves on top.

 

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Thai Red curry paste

Thai Red curry paste
 
Author: 
Recipe type: Paste
Cuisine: Thai
Prep time: 
Total time: 

Most basic and versatile ingredient for Thai Cookery
Ingredients
  • • Red dried chili 7~14 – Take the pith and the seeds out then rehydrate them for several hours then dry them and chopped finely
  • • white pepper cones – ½ tsp
  • • Small Shallot 2 (4 tbsp) – finely chopped
  • • Garlic 4~5 cloves (3 tbsp) – finely chopped
  • • *Galangal or ginger ½ inch piece (1tbsp) – finely chopped
  • • *Lemon grass 1~2 (3 tbsp) – finely chopped
  • • *Coriander root (1 tsp) or coriander stems (3 tsp)
  • • *Kaffier lime zest (1 tsp) or *Kaffier lime leaves 3 – finely chopped
  • • Shrimp paste (1 tsp)
  • • Sea salt (1 tsp)
  • *All the ingredients here freeze well. It is best to keep the fresh ingredients roughly chopped in a zip bag. You can chop them frozen straight out of the freezer.

Instructions
  1. If you are using a mortar and pestle, which I strongly recommend to use, for the aromatic and appreciating experience, use the following order to pound all the ingredients for the best effect to make a paste.
  2. Red chili, white pepper cones, garangal or ginger, lemon grass, coriander root or stems, kaffier lime zest or leaves, shallot, garlic, shrimp paste and salt
  3. Otherwise put all the ingredients in a blender to make red curry paste.
  4. You can keep it in airtight container in the fridge for a week or in the freezer.

It is the most basic and frequently used ingredient for Thai Cookery!

Posted in Ethnic, Raw, Simple, Thai, Vegetables | Tagged | Leave a comment