tag:blogger.com,1999:blog-46638805100447437112024-03-13T02:30:16.427+00:00The Nibbling ToadA blog to keep you updated with some of my recipes and foodie experiences from SE Asia.The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4663880510044743711.post-66828702359575668562010-04-06T17:32:00.000+01:002010-04-06T17:51:11.399+01:00Salt and Pepper Squid<p style="font-family: trebuchet ms;"><strong></strong> This is a great little Vietnamese dish which I learned to cook in the UK after hitting the best of what Old Street has to offer with my good friend Ruth. If you live in London or are up visiting and love Vietnamese, then do head down that way as there are plenty of good, cheap places at the start of the Kingsland Road (Shoreditch end).</p><p style="font-family: trebuchet ms;">One of our faves is <a href="http://www.allinlondon.co.uk/restaurants/restaurant-8295.php">Tay Do</a>. It gets busy quickly, but the atmosphere is always good and you can take your own bottle. Don't expect high quality service or a top end restaurant, but the food is spot on.<br /><br /><strong>Serves 4 as a starter</strong><br /><br />10 squid (Waitrose deli do some gooduns)<br />Cornflour – 6-8 heaped tblsp<br />Rock salt – small handful<br />Szechuan peppercorns – small handful (use regular peppercorns if unavailable)<br />Red chilli – chopped small to make up roughly ¾ tspn (optional - for those who like a bit of spice)<br />Vegetable/Sunflour oil<br /><br /><strong>To serve:</strong><br /><br />1 spring onion – chopped finely lengthways<br />Soy sauce / sweet chilli sauce – for dipping<br />Lemon – chopped into wedges<br /><br />Heat a saucepan or wok until very hot. Add salt and pepper, occasionally moving the wok about to avoid burning and until you smell the hot Szechuan peppercorns. Remove from pan and use a pestle and mortar to crush roughly (I find the end of a rolling pin and solid bowl does the trick if you’re down a pestle and mortar…).<br /></p><p style="font-family: trebuchet ms;">Remove to a bowl, add the cornflour and mix well, leaving to one side.<br /><br />Pull out the squid tails from their hoods and discard. Using a sharp knife, open up the hoods down one side and score either side using criss-cross motions (lightly, to avoid piercing the skin), then cut into strips, about one inch wide.<br /><br />Cover the squid strips in the cornflour mix and leave to rest on a plate. Have another empty plate ready with a piece of kitchen paper resting on the top. Heat the pan again, and when hot add between 1-2 tablespoons of oil (make sure the wok is very hot before adding the oil, otherwise you risk ruining the squid). When you see the oil begin to sizzle slightly, add the strips of squid. I advise using tongs to turn the strips.<br /><br />You will notice the squid start to curl as it cooks – when it begins to brown turn the strips over. You may need to add more oil as the cornflour absorbs what is in the pan, but add a little at a time - otherwise the squid will end up soggy. For those who wish to add a little spice to their dish, now is the time to add the chopped chilli.<br /><br />Keep turning the squid until both sides are browned (should take between 2-4 minutes) and remove to some kitchen paper to absorb the excess oil for a couple of minutes.<br /><br />Place the squid on a serving dish or plate and scatter the spring onion over the top. Serve straight away with a small dish of soy or sweet chilli dipping sauce and some lemon wedges as you prefer. As I can't show you something I've prepared, I've borrowed this wee photo off the internet to give you an idea of what it should look like. Sourced from <a href="http://www.taste.com.au/images/recipes/wfr/2005/05/13595.jpg">taste.com.au</a>. I will get round to making this shortly so will get some pics up pronto!<br /><br /></p><img id="BLOGGER_PHOTO_ID_5393527496685211218" style="margin: 0px auto 10px; display: block; width: 320px; height: 213px; text-align: center; font-family: trebuchet ms;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosRQ9PdBgwjZC7zCKeyfYEM4vV4oR3yyXzPEDXPEuZy7QpZ1uyRQdy7L0PeHn0NiXHakAlT4zcc9j0RNluoO7pDB1xSfnfU75iG2NBBN0paeJVwt7NM55PJfCwHQl44Hw_NuNiNe8Le4/s320/13595.jpg" border="0" />The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-89991162652178593342010-03-30T20:13:00.000+01:002010-04-06T17:28:25.898+01:00Chicken Gyoza's (pot stickers)<div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;">I have to say that out of all of the dim sum I've gotten into cooking, these seem to be the most popular among family and friends. Actually a Japanese dish, they are a really nice alternative to the normal prawn crackers or ribs that you may usually indulge in, and very versatile. You can substitute the chicken for tofu (vegetarians/vegans) or perhaps use prawn or beef instead.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">While commonly known as 'gyoza', you may have heard them under their pseudonym 'pot stickers'. This is because they are fried on one side and then turned over and cooked in a small amount of water, creating the crispy/sticky skins.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;">The gyoza skins can be found in most Asian food shops, even the smaller ones. Usually kept frozen:<br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFWZvyFLAhq7MVOysqykPf8QIXxWtPGRVjbV9fO2K9jVqmYekWJSpvWIESnLEBKWfiUXUGAjw-f7u0JqFsNbnXAYzcUpTgje2gIFDlYqFlRNHI3HPO_hv8_FWlf_Bv7s9-VIZKQdr_ZY/s400/IMG_0866.JPG" alt="" id="BLOGGER_PHOTO_ID_5454510904993020818" border="0" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><span style="font-weight: bold;"><br />Makes 8 dumplings </span>(serve 2 pp)<br /><br />1 tbspn vegetable oil, for cooking<br /><br />2 dried mushrooms, pre-soaked (available in the supermarket, look for shiitake)<br />75g minced chicken<br />1 spring onion<br />1 garlic clove<br />1 tspn grated ginger<br />1 tspn toasted sesame oil<br />salt to taste<br /><br /><span style="font-weight: bold;">To serve:<br /><br /></span>Use a dipping sauce such as sweet chilli or scroll to the bottom for a special Gyoza dipping sauce.<br /><br /><br />Begin by chopping up all over the ingredients really small, including the ginger garlic, spring onion, mushrooms and chicken.<span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCyR9l8RaMQd8U3C858M4eBQ93ylSAiBAOfahcd13FHlgOoKTfkCAN7W_UWh2ZGR3IsNOFB9oULPOX3H28i0VgfeG-hX1qHu8jRDWw1p7lTjP4Wv1EJciNeHZ3bJlc-4xlg1ETf4RiTk/s400/IMG_0872.JPG" alt="" id="BLOGGER_PHOTO_ID_5454510683509769266" border="0" /><br /><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br />Put all of the ingredients into a bowl and mix together well. Only a pinch of salt is needed for those who so wish.<br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHS-NaN_9TRzXte_qGIdj3gWPRFLKOr7lxyxuTzfUkNzZjBp7cSToH9jdRlJzlCil9nfjZuMNbxC-Q09fc-DYKrN3IhBosMrFhwY1X7eqLt-T3lrVI2vrw_sZV6rEj4YgL42CD0bCvuI/s400/IMG_0873.JPG" alt="" id="BLOGGER_PHOTO_ID_5454510502432661650" border="0" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br />Now pour some water into a cup and keep it to one side. Take one of the gyoza skins, laying it out flat. Place around a teaspoon full of mixture (heaped) onto one of the skins. You will be folding the skin over in the middle so put it towards the top rather than in the middle.<br /><br />Now, using your finger, dip it into the cup of water and gently wet the top half of the skin around the outside:<br /><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypgSv0dRO2BXVUUas_pm4D08zxMMTkYnxjGHgtFbZ2gNuDEYbb_lCs9WlhLa2joQAb5fSFBU7v33x_mUNKG8SyEMUED5OwJrbpDgaZ-YOTTxdmlKPTbAqOjITApP0df7JPl0H7nM3KzY/s400/IMG_0882.JPG" alt="" id="BLOGGER_PHOTO_ID_5454510206610668002" border="0" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br />Now pick up the bottom half of the skin and press it flat against the top half, using your fingers to press down where the water is, holding it in place. Feel free to pick it up and do this as the skins are not very delicate, and sometimes it's easier to squash them together!<br /><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFy1GXlAmbLvOu3oamlobFlH3P0Y8HfFbIRJQloIZDlEYFOd8sK2EDDleOuzwzSQe7gjPYLWfMoN3hP2ns2WWVsD4-_K9eeOfpiRCxCKLUs3Ss16hh3z6GDcQeoNytDvOOSeFS7jB4QU/s400/IMG_0884.JPG" alt="" id="BLOGGER_PHOTO_ID_5454510027105742994" border="0" /><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;">Now for the fancy bit we have to try and make it look like some kind of Asian mini Cornish pasty. Using your nimble thimbles, bunch the skin up together slightly at one end (see pic) and press down flat, creating a kind of layover.<br /><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoP69rODgFKl05_vXaYphzVFbqsDRtjQ7PQpHnfWdeov5eLNFa1wywyYjGPReq8IwonbHmckD_TXr2ZNWctgrHim1WN57hEOeAlMKBHUPTOqI3p10-6wehdKJWOwS9I_iLdtEyb_Gj_bA/s400/IMG_0886.JPG" alt="" id="BLOGGER_PHOTO_ID_5454509836033795458" border="0" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',serif;"><br />Do this 4 or 5 times around the outside of the skin, and you will see your Asian pasty come into shape. Don't worry if it doesn't stay completely flat, sometimes it's just trial and error.<br /><br /><br /></span></div><div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrTJQyCw6Z6RQNbe4dmnkx88aePEXZJOxNIcs0zp__i6-0LsXO06YaCXNSSYqBi02ZasR7sk3iwWTM-9Tc1sU_QVMVcrKVV2EhEK7Duvjq-py-h_bJwIaU5rCMIA6JgnUgM5hg1IyqOI/s400/IMG_0887.JPG" alt="" id="BLOGGER_PHOTO_ID_5454509666571937186" border="0" /></div><div><br /><span style="font-family:trebuchet ms;">Now, heat a large frying pan over a medium heat and once hot, add the oil. You don't want to put in too much as you'll also be adding some water and as we all know, hot oil + water creates the big orange hot thing also known as fire, so err on the side of caution with this one. </span><br /><br /><span style="font-family:trebuchet ms;">Once the oil is hot, add the gyoza's side down into the pan and cook for 3-5 minutes or until a golden brown colour and slightly crispy. Once you've achieved this, turn the gyoza's over (tongs work best) and cook the other side for around 3 minutes. </span><br /><br /><span style="font-family:trebuchet ms;">To create the sticky side, you now need to add in some water. You can use up to a 1/4 of a glass, but do it a little at a time, otherwise you'll end up with no eyebrows. Once the water is in, whip on the lid (or use a big plate) and steam until the water has all been absorbed (takes less than a minute). </span><br /><br /><span style="font-family:trebuchet ms;">Serve immediately with some dipping sauce (see below).</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >NB I suggest if you're only serving gyoza's as an appetiser or starter you may want to make 3-4 per person so adjust the ingredients accordingly. </span><br /><br /><br /></div><div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfgUb5OtQLVunGD9Ku0MXa7Jrir_Dr9_BvPnZrfvibS6DhaTCLA7kjbMj-k_mGhkHJSSnDojaMxusOSP4SYhlw_E2JyoHrd_wzCPnTiN-I6M8idpj-E5oqJY7hyb_3jghO5I_qj7cEWo/s400/IMG_0908.JPG" alt="" id="BLOGGER_PHOTO_ID_5454509327059851554" border="0" /></div><div><br /><br /><span style="font-weight: bold;"><span style="font-family:trebuchet ms;">Gyoza Dipping Sauce</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Serves 4</span></span><span style="font-family:trebuchet ms;"><br /><br />1 tspn rice vinegar (use sherry as an alternative)<br />1 tspn dark soy sauce<br />2 drops sesame oil<br /><br />Combine the mixture and stir. Serve straight away.</span><span style="font-weight: bold;"><span style="font-weight: bold;font-family:trebuchet ms;" ><span style="font-weight: bold;"><br /></span></span></span></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-77558730743113235062010-03-29T18:40:00.000+01:002010-03-30T21:06:14.426+01:00King Prawn Toasts<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms', serif;">These little numbers are not like what you get down the local takeaway, but are a really delicious and easy version of the popular dish. Great served as an appetiser or a selection of dim sum.</span></div><div><span style="font-weight:bold;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span style="font-weight:bold;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Makes 8-10 toasts</span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b>8 uncooked prawns (grey)</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 tbspn spring onion</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 tbspn coriander</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 tbspn ginger</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 tspn shao hsing wine/dry sherry<br />1/2 tspn light soy sauce</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 egg white<br />salt to taste</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><b>For the toasts</b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b></b>2 slices wholemeal bread (you can use granary/white if preferred)</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">sesame seeds (packet)</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">vegetable oil</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>To serve:</b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b><br /></b></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">For dipping sauces use sweet chili sauce, soy or a favourite of your own.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElgI6TgsgzznQQa5WotKlNpHCAH1yW2tCEqH0TMTO9lc2r0a9-COf7eDJU5f-9ugcyDYodEZWsNcBBqgzWoyZrBeu4H8Lh8sUL4kKNtCjxuPfi6b8u6wPL6w9OZZTnR6XjXd3bFt04Jk/s400/IMG_0878.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454505268136813698" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Peel and de-vein the prawns (unless already done for you). This is a little bit fiddly as the veins run down both the front and back of the prawn. Lightly insert a small knife and cut down the sides, then remove the blue vein. The smaller the knife the better as it is just easier to work with.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibakPpjBFobLKdkKAfQI_SmLYgcsYMjDge32XWDlr6rVcHTs4_LkCyGPxQCxLfw4rlhDh1pqz2Mv5y_8ILdxGn8bFNg4TagAdWbWxYx4B8YZIRqzh-2rJtqKKpY3vPC6cblvJQkauY_fQ/s400/IMG_0877.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454504902510030306" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Next, chop up all the ingredients finely including the spring onion, coriander, ginger and prawns. Put these into a bowl and add the soy sauce, egg white, shao hsing wine and salt (just a pinch to taste). Mix well.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Now remove and discard the crusts from the bread and cut each slice into 4 triangles (if using large slices, you could make slightly smaller toasts and cut into 8 instead). </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLyP3arUkDuEfUfcbvyhjgDnlQM7zlGvg6PRS_FqMcpzNKX6iWB68tKw53wQ7uDnhbLC_UGtbhy660S4eaNb-ajsthNmvnyauM0VmNVIzz-7ISrmV3HHyHMNoRI5nPQtzo8wq4TKY7vY/s400/IMG_0888.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454504417085203650" /><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Place a spoonful of mixture onto one side of the triangle shaped bread, and press down lightly to cover well. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjMcOVi3j7YmfkqKtB-MDndM5MfK1e8SRNfA6kkxGKRJJm9Mx7HAEPuk_wRs39yVNwr9h7h2O1kWHScydG4vtrm7aIl2ngvsb6KMIGiR5BoZndCoDPuA5LeycEqhrcxm7B_8UevaRW4I/s400/IMG_0889.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454504101210135474" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Once you've covered each piece, pour out the sesame seeds onto a plate (worth using less rather than more as I always end up wasting some) and press the toasts prawn side down onto the sesame seeds. Turn over and make sure they are covered well.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-WmfucpYDgV9c2xwbL9N6ReuS0mina7bImAkzaQadR5CZFYjIvnkysj3nnY6SsCOyK8LFWeQz1zIuKeKt5hVgqi4tjhx2p8g8gV2zzvqsScCQRfWjHCzLTigQIuQwQsvhnDrlFOsHP8/s400/IMG_0892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454503682560588114" /><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKc_Na80ffoYds-q_4cQhri3beefGjVK1K6q8s-2AQJmcvzhG25E5fnGjls1C6k1Ne0u_5jormr8W1RedinPNpf089whdFK1EzgIx6dBdSG5m51ThX55XnwYvNjztCu6rY9LrpnxFBuM/s400/IMG_0894.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454503437680933842" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Now heat a wok or frying pan until hot and add the oil. When you see it start to shimmer slightly, add the toasts - prawn side down - and cook on a medium heat for one minute.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0e4-DJzSGw6IJb5VBcamk_O3egS32yMEs1vh_-UXMcabDXvswZYMUcAdXUYEgrPhgYdwN8B7KyAZX5Enl-MFvsUQ7MQGycPBjMrqu4biTvGybgpiSKwR1LZqO_RHr4_xZoSRmZMCzjA/s400/IMG_0902.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454503107172698578" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms', serif;">When they are a nice golden brown, flip the toasts over and cook for a further minute (NB prawn cooks very quickly so be careful to avoid burning).</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM8-m5siOQfdegNc2Ohe3lePeXKLK5rageESxD025w9wjkVBaFcU5KhpkGrstwTqacu_BohS-w-IxRtCxxO17WIOCPDuLkyneLzv9JhQdQSBHQn4gLebgLMKvXXhcfxipwRqrq8NkX-M/s400/IMG_0904.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454502803421856418" /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Remove from wok using a slotted spoon and drain on kitchen paper for a couple of minutes before serving. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhF2s09zMP8SOUHDnFuGr6g0N7d5GjatuUmF-C9uxjHhMjfbwv16sYJOlXOj4tNVaViXNHtEgoarj-zsniFWGrhRXB3cgVZErHpn_Mi76T8nq2W4FwA1fCG5acDxHJNs_2iGfGI8fP78/s400/IMG_0908.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454502169626087682" /></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span><br /></div></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-89571097946912137452010-02-09T13:39:00.000+00:002010-02-09T16:25:00.556+00:00Dim Sum: The 5 Tastes<span style="font-family:trebuchet ms;">Dim Sum is a great way to sample a few dishes if you're someone like me who can never decide what to have on the menu. A lot of Dim Sum is also very healthy as many of the dishes come steamed (for example dumplings), but of course for those who prefer food to watching waistlines you can be as naughty as you like.</span>
<br />
<br /> <span style="font-family:trebuchet ms;">I learnt how to cook some great dishes courtesy of the </span><a style="font-family: trebuchet ms;" href="http://www.angelamalik.co.uk/">Angela Malik</a><span style="font-family:trebuchet ms;"> cookery school, with favourites including King Prawn Toasts, <a href="http://thenibblingtoad.blogspot.com/2009/10/fresh-spring-rolls.html">Spring Rolls</a> and Stuffed Gyoza Dumplings, so all credit for my Dim Sum posts must go to Angela who was an excellent teacher and I would highly recommend (</span><a style="font-family: trebuchet ms;" href="http://www.angelamalik.co.uk/pages/classes_for_2009/">classes</a><span style="font-family:trebuchet ms;"> available in Cambridge and London).
<br />
<br /></span> <span style="font-family:trebuchet ms;">Before I get started on the dishes, I want to share with you a few useful taste tips </span><span style="font-family:trebuchet ms;">that I picked up.</span> <span style="font-weight: bold;font-family:trebuchet ms;" >
<br />
<br />The 5 Tastes</span> <span style="font-family:trebuchet ms;">
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<br />Different foods produce different flavours, and all of these can be defined in five tastes:</span> <ul face="trebuchet ms"><li style="font-family: trebuchet ms;font-family:trebuchet ms;" >Hot</li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" >Salty</li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" >Sweet</li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" >Sour</li><li><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">Bitter</span> (</span><span style="font-style: italic;font-family:trebuchet ms;" >Umami</span><span style="font-family:trebuchet ms;"> - comes from Japan)</span>
<br />
<br /></li></ul><span style="font-family:trebuchet ms;">These five elements may not always be exactly what you expect. For example, coriander is considered a 'hot' taste. Try chewing a leaf; the flavour is distinctive as coriander, but the feeling in your mouth produces a hot sensation. This goes for other herbs and leaves, for example rocket and watercress.</span> <span style="font-family:trebuchet ms;">
<br />
<br />When deciding what flavours to put together in your recipes, there are different combinations of the five tastes that really work well together:
<br />
<br /></span> <div style="text-align: center;font-family:trebuchet ms;"><span style="font-weight: bold;font-family:trebuchet ms;" >Hot + Sweet</span> <span style="font-weight: bold;font-family:trebuchet ms;" >
<br />
<br />Bitter + Sweet</span> <span style="font-weight: bold;font-family:trebuchet ms;" >
<br />
<br />Salt + Sour
<br />
<br />Sweet + sour</span>
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<br /></div><span style="font-family:trebuchet ms;">The great thing about these combinations is that you can work them into any recipe whether Dim Sum, Indian (e.g. curry + chutney), British (roast beef + horseradish) or any cuisine you fancy - and even drinks (e.g. Margaritas with salt). If like me you are sometimes unsure of what flavours will work well together these are some great simple rules to adhere to.
<br />
<br />Here are a few ideas of how to define certain foods, and I'm sure you will begin to understand these tastes as you go along.</span> <span style="font-weight: bold;font-family:trebuchet ms;" ><u>
<br />
<br />Hot
<br /></u></span><ul style="font-family: trebuchet ms;font-family:trebuchet ms;" ><li style="font-family:trebuchet ms;"><span style="font-weight: bold;">Herbs and leaves</span> (rocket, coriander, watercress, mustard leaves)<o:p></o:p></li><li style="font-family:trebuchet ms;"><o:p></o:p><span style="font-weight: bold;">Spices </span>(cayenne peper, paprike, red chilli, green chilli, pepper, coriander seeds)
<br /></li><li><span style="font-weight: bold;">Condiments </span>(mustards, horseradish, wasabi, ginger, galangal)</li></ul>
<br /><span style="text-decoration: underline; font-family: trebuchet ms;"><span style="font-weight: bold;">Salty</span></span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><ul style="font-family: trebuchet ms;"><li><link rel="File-List" href="file:///C:/DOCUME%7E1/Beth/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><span style="font-weight: bold;"></span></li></ul><ul style="font-family: trebuchet ms;"><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/Beth/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0pt; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:889148749; mso-list-type:hybrid; mso-list-template-ids:1615264790 -2056758552 -350867518 -1304380974 1676472506 -879222884 153895632 1924834600 1604863142 -391628708;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0pt;} ul {margin-bottom:0pt;} --></style><span style="font-size:12pt;"></span></ul><span style="font-weight: bold;"></span><ul style="font-family: trebuchet ms;"><li><span style="font-weight: bold;">Salted fish</span> (anchovies, cod, dried squid, dried prawns)</li><li><span style="font-weight: bold;">Smoked fish</span> (smoked salmon, smoked tuna, smoked mackerel)<o:p></o:p></li><li><span style="font-weight: bold;">Smoked meats</span> (smoked ham, smoked beef, smoked pork)<o:p></o:p></li><li><span style="font-weight: bold;">Cured meats</span> (prosciutto, salami, chorizo)<o:p></o:p></li><li><span style="font-weight: bold;">Natural and smoked cheeses</span> (pecorino, feta, haloumi, parmesan)
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<br /><o:p></o:p></li></ul> <p class="MsoNormal"><span style=";font-family:";" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <span style="font-weight: bold;"><u><u><u><u><u><u><u><u><u><u><span style="font-family:trebuchet ms;">Bitter</span>
<br /></u></u></u></u></u></u></u></u></u></u></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/Beth/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; 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mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; font-family:Symbol;} @list l5 {mso-list-id:1679649537; mso-list-type:hybrid; mso-list-template-ids:-1858420572 67698689 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l5:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; font-family:Symbol;} @list l6 {mso-list-id:1730810531; mso-list-type:hybrid; mso-list-template-ids:1871351272 1836494102 -670541364 1331190770 -842520590 -537500280 -1534558320 618961860 431788866 -965728130;} @list l6:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l7 {mso-list-id:1748720294; mso-list-type:hybrid; mso-list-template-ids:-583992840 1036399052 -1060991386 1680086650 -1189343316 2042950784 -2056607008 -998716666 629597364 1260419414;} @list l7:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0pt;} ul {margin-bottom:0pt;} --> </style> <ul><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style=""><span style="font-weight: bold;">Bitter leaves / salad leaves</span> (dandelion, chicory, frisee lettuce, spinach)<o:p></o:p></span></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style=""><span style="font-weight: bold;">Berries</span> (blackcurrants)<o:p></o:p></span></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style=""><span style="font-weight: bold;">Game birds and meats</span> (venison, wild board, pigeon, wild duck)<o:p></o:p></span></li><li face="trebuchet ms"><span style=""><span style="font-weight: bold; font-family: trebuchet ms;">Condiments</span><span style="font-family: trebuchet ms;"> (soya </span>sauce, miso, dark chocolate, red wine, vinegars)<o:p></o:p></span></li><li><span style=";font-family:";" ><span style="font-weight: bold;font-family:trebuchet ms;" >Umami flavours</span><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"> (Bovril, Marmite, MS</span>G)</span><o:p></o:p></span></li></ul> <span style="font-weight: bold;"><u><u><u><u><u><u><u><u><u>
<br /></u></u></u></u></u></u></u></u></u><span style="font-weight: bold;"><u><u><u><u><u><u><u><u><u><u><span style="font-family:trebuchet ms;">Sweet</span>
<br /></u></u></u></u></u></u></u></u></u></u></span></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/Beth/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; 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mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; font-family:Symbol;} @list l7 {mso-list-id:1730810531; mso-list-type:hybrid; mso-list-template-ids:1871351272 1836494102 -670541364 1331190770 -842520590 -537500280 -1534558320 618961860 431788866 -965728130;} @list l7:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l8 {mso-list-id:1748720294; mso-list-type:hybrid; mso-list-template-ids:-583992840 1036399052 -1060991386 1680086650 -1189343316 2042950784 -2056607008 -998716666 629597364 1260419414;} @list l8:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0pt;} ul {margin-bottom:0pt;} --> </style> <ul><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: normal;"><span style="font-weight: bold;">Roasted veg and nuts</span> (beetroot, sweet potatoes, pumpkin, almonds, peanuts)<o:p></o:p></span></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Green veg</span> (peas, broad beans, asparagus, cucumber)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Ripe fruits and their juices</span> (mangoes, bananas, nectarines, grapes, figs)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Dried fruit</span> (dates, apricots, sultanas, raisins)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Seafood</span> (clams, mussels, crab, lobster)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Firm white-fleshed fish</span> (monkfish, halibut, turbot, sea bream)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Oily fish</span> (fresh tuna, swordfish, salmon)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Dairy products</span> (cream cheese, mascapone, coconut milk)<o:p></o:p></li><li style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-weight: bold;">Sweeteners</span> (honey, palm sugar, maple syrup)<o:p></o:p></li><li><span style=";font-family:";" ><span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;" >Herbs and spices</span><span style="font-family:trebuchet ms;"><span style="font-family: trebuchet ms;"> (basil, cinnamon, allspice, saff</span>ron, nutmeg)</span><o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <span style="font-weight: bold;"><span style="font-weight: bold;"><u><u><u><u><u><u><u><u><u><u>
<br /><span style="font-family:trebuchet ms;">Sour</span>
<br /></u></u></u></u></u></u></u></u></u></u></span></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/Beth/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; 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mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0pt;} ul {margin-bottom:0pt;} --> </style> <ul><li style="font-family: trebuchet ms;" face="trebuchet ms"><span style=""><span style="font-weight: bold;">Citrus</span> (lemon juice, lemon zest, kaffir lime leaves and juice, lemongrass)<o:p></o:p></span></li><li style="font-family: trebuchet ms;" face="trebuchet ms"><span style=""><span style="font-weight: bold;">Other fruits</span> (tamarind, apples, gooseberries, rhubarb, pineapple)<o:p></o:p></span></li><li style="font-family: trebuchet ms;" face="trebuchet ms"><span style=""><span style="font-weight: bold;">Dried fruits</span> (cranberries, sour cherries)<o:p></o:p></span></li><li style="font-family: trebuchet ms;" face="trebuchet ms"><span style=""><span style="font-weight: bold;">Unripe fruit and veg</span> (green tomatoes, green olives, green mangoes)<o:p></o:p></span></li><li style="font-family: trebuchet ms;"><span style=""><span style="font-weight: bold;">Herbs</span> (tarragon, dill, fennel, mustard leaves, coriander)<o:p></o:p></span></li><li style="font-family: trebuchet ms;"><span style=""><span style="font-weight: bold;">Dairy products</span> (creme fraiche, sour cream, yoghurt)<o:p></o:p></span></li><li style="font-family: trebuchet ms;"><span style=""><span style="font-weight: bold;">Vinegars</span> (malt, sherry, red wine, white wine, cider, raspberry, balsamic)<o:p></o:p></span></li><li style="font-family: trebuchet ms;"><span style=""><span style="font-weight: bold; font-family: trebuchet ms;">Pickles</span><span style="font-family: trebuchet ms;"> (chutneys, relis</span>hes, gherkins, pickled ginger, olives)<o:p></o:p></span></li><li style="font-family: trebuchet ms;"><span style=""><span style="font-weight: bold;">Spices and seeds</span> (fennel seeds, stair anise, juniper berries)<o:p></o:p></span></li><li><span style=";font-family:";" ><span style="font-weight: bold;font-family:trebuchet ms;" >Fermented spirits</span><span style="font-family:trebuchet ms;"> (Pernod, campari, gin)</span><o:p></o:p></span></li></ul>
<br /><span style="font-weight: bold;">
<br /></span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-7036416678183409402010-01-06T10:09:00.000+00:002010-01-12T12:37:19.883+00:00Stir Fried Chicken and Cashew Nuts<span style="font-family: trebuchet ms;font-family:trebuchet ms;" >This one is a great little recipe for those of you who don't have easy access to an Asian food market or shop as the ingredients are readily accessible down your local Tesco's or similar. It's also a really tasty number that is easy to prepare and cook, and takes no time at all.</span> <div style="text-align: left; font-family: trebuchet ms;font-family:trebuchet ms;"><br /><span style="font-weight: bold;">Serves 2</span><br /><br />6-7 garlic cloves (small, or around 4 large)<br />4-5 baby corns<br />1/2 small onion<br />2 round pieces of chopped carrot (about 1/2 cm thick)<br />Rat ear mushroom (not available in Europe, alternative is Enochi mushroom)<br />1 cup fresh cashew nuts (unsalted)<br />1 large dried red chilli<br />2 spring onion (stalks)<br />100g chicken (chopped into thin, one inch lengths (roughly))<br /><br /><span style="font-weight: bold;">For the seasoning</span><br /><br />2 tbsp cooking oil (vegetable oil, not olive or sesame etc)<br />1 tsp sugar (caster is fine)<br />2 tbsp fish sauce<br />2 tbsp oyster sauce<br /><br /><span style="font-weight: bold;">To serve</span><br /><br />Bowl of rice for 2 people<br /><br />First things first, you need to prepare the vegetables. The baby corn needs to be chopped into small round pieces and set on a plate. Next, chop 1/2 a small onion in half again, and separate the layers using your fingers and put on the plate. The mushroom should be chopped roughly into medium sized pieces, and the carrot sliced into thin pieces.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oB6od3W7iTC7bpKyh8bbJ9L7G55uDZI3agw3D7sHYY-SO_2un37Cx0T2Dy-xW-QdGqYOtcY41w-zLxk2W8fECUmBh8n2_OefEuVyRmhBipTtrgcGUbpt8acY9CHkZXzhpj19vK4VQXg/s1600-h/IMG_0233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oB6od3W7iTC7bpKyh8bbJ9L7G55uDZI3agw3D7sHYY-SO_2un37Cx0T2Dy-xW-QdGqYOtcY41w-zLxk2W8fECUmBh8n2_OefEuVyRmhBipTtrgcGUbpt8acY9CHkZXzhpj19vK4VQXg/s400/IMG_0233.JPG" alt="" id="BLOGGER_PHOTO_ID_5424324335151152402" border="0" /></a><br />Next the spring onion; you only need to use the stalk here, not the bulb, so cut that off first. Now chop the stalk in half, and half again, until you have pieces about 1 inch long. Finally for this part, the garlic; an easy way of chopping garlic is to use the side of your knife and bash the garlic against the chopping board - this will split the seams of the skin, and make it easy to peel. Chop up into nice small pieces and put all the ingredients on the plate.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmBF3siccG3PYgLSlVN80WSYjUsjYnrlnw_7MGI62WLPNyHsTUkV6Cp96GNkpYwDkPquu7OKM3aWJlVYmh1t_jobZg-CfsnTSd8MicSGHLqIdWY2ajLXnDm5IRelnuA-rObk0HStzRO8/s1600-h/IMG_0234.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmBF3siccG3PYgLSlVN80WSYjUsjYnrlnw_7MGI62WLPNyHsTUkV6Cp96GNkpYwDkPquu7OKM3aWJlVYmh1t_jobZg-CfsnTSd8MicSGHLqIdWY2ajLXnDm5IRelnuA-rObk0HStzRO8/s400/IMG_0234.jpg" alt="" id="BLOGGER_PHOTO_ID_5423918594137882338" border="0" /></a><br />If your chilli is not dried, the best thing to do is leave it in the sun for a few hours. Do not try and dry it out in the oven - trust me, the neighbours will not appreciate it! Once dry, chop diagonally into pieces of equal size (about a cm in length) and put in a bowl along with the cashew nuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi8IN8EDncEZvmvVzrdkQr5mBk62GUG2LBe1yjhDdZ793dtubqVbrOo6zCz5nfNDUCg_CYSi7qYqVQFn-toihX6DWC2GE2PpLrqCSrKDRvIBHnjqxgIKoYBBD60MfwlXk9RBNe49LNxQ/s1600-h/IMG_0251.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi8IN8EDncEZvmvVzrdkQr5mBk62GUG2LBe1yjhDdZ793dtubqVbrOo6zCz5nfNDUCg_CYSi7qYqVQFn-toihX6DWC2GE2PpLrqCSrKDRvIBHnjqxgIKoYBBD60MfwlXk9RBNe49LNxQ/s400/IMG_0251.jpg" alt="" id="BLOGGER_PHOTO_ID_5423916693517576482" border="0" /></a><br />Now for the cooking bit. Place your wok over a high heat and add the vegetable oil, along with the cashew nuts and dried red chilli. Cook until the cashew nuts turn a light brown (keep stirring to avoid burning) and the chilli starts to give off some flavour.<br /><br />Once cooked (only takes a couple of minutes), remove the cashews and chilli carefully to a bowl, leaving the oil in the wok; this is to retain the flavours of the ingredients for the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4irvl2fb8BWnqczcFwQbsIM6ULwtl9RJI68r-71IQ2pvmfGbKFUtAGSQK2BDMnoqLkMTkUdNXLLRtqS7pbLFSprIm03G8o8YdHdJDTOa9nSuwAYJXWNGh7tIiZtItDOUJn10ApI8YA14/s1600-h/IMG_0252.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4irvl2fb8BWnqczcFwQbsIM6ULwtl9RJI68r-71IQ2pvmfGbKFUtAGSQK2BDMnoqLkMTkUdNXLLRtqS7pbLFSprIm03G8o8YdHdJDTOa9nSuwAYJXWNGh7tIiZtItDOUJn10ApI8YA14/s400/IMG_0252.jpg" alt="" id="BLOGGER_PHOTO_ID_5423911109948992914" border="0" /></a><br />Next, add the garlic and chicken and cook for one minute, until the chicken turns white.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1XTYJHlQHvuX_9_KW4CSeQntX3eKP_B7z_JJFlUbXm0xLbK8DzQKLIOLoym7CdsXlJBPidZDnAKyIRZceE3iFigv_aIH6kmO4l4eZMx2bT8QPdkNPGYmRZDQBMJ1IeqW-03MiOYhbxw/s1600-h/IMG_0253.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1XTYJHlQHvuX_9_KW4CSeQntX3eKP_B7z_JJFlUbXm0xLbK8DzQKLIOLoym7CdsXlJBPidZDnAKyIRZceE3iFigv_aIH6kmO4l4eZMx2bT8QPdkNPGYmRZDQBMJ1IeqW-03MiOYhbxw/s400/IMG_0253.jpg" alt="" id="BLOGGER_PHOTO_ID_5423908177741192434" border="0" /></a><br />Now add all the vegetables except for the spring onion (carrot, onion, baby corn, mushrooms). Finally, add all the seasoning (sugar, fish sauce, oyster sauce) and turn up the heat, cooking for one more minute and stirring continuously. Turn the heat off, add the spring onion, cashew nuts and chilli, stirring one final time.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl26nj_d46xmJFx0QDVzzhn05BMgcYH4_4wU2qQnYzACmbCtgImS-ikCi8IAmB4bfGT4N_st12ORUDMXI4Bb1ZBN0x_V8Snb08MMmqmXZOsymfT2MncLucmWPvZFP47Gjva4UIQlJCC0o/s1600-h/IMG_0254.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl26nj_d46xmJFx0QDVzzhn05BMgcYH4_4wU2qQnYzACmbCtgImS-ikCi8IAmB4bfGT4N_st12ORUDMXI4Bb1ZBN0x_V8Snb08MMmqmXZOsymfT2MncLucmWPvZFP47Gjva4UIQlJCC0o/s400/IMG_0254.jpg" alt="" id="BLOGGER_PHOTO_ID_5423905910458473874" border="0" /></a><br />Remove to plate along with portion of rice, et voila!<br /><br /><br /></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1tag:blogger.com,1999:blog-4663880510044743711.post-3870633186003622152010-01-06T05:05:00.000+00:002010-01-09T06:14:50.930+00:00Mango and Sticky Rice<span style="font-family:trebuchet ms;">Ok, so when it comes to desserts, you probably don't have rice up there, unless you love rice pudding, which I have to admit is way down at the bottom of the list along with the rest of my boarding school dining experiences.<br /><br />Mango with sticky rice, however, is a definite turn out for the books. Although it takes a little while to prepare, it's well worth it. Sticky rice itself is different to basmati or white rice for example, and to get the texture right, it needs to be pre-soaked in water for at least 6 hours (or overnight), with the water level just above the rice, before cooking.</span><br /><br /><div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Other names for packet sticky rice you may see include glutinous rice or sweet rice.</span><br /><br /></div><div><br /></div><div><span style="font-family:Trebuchet MS;"><strong>Serves 4</strong></span><br /></div><div><span style="font-family:Trebuchet MS;">2-3 cups of sticky rice</span></div><div><span style="font-family:Trebuchet MS;">1 cup of thick coconut cream</span><br /><span style="font-family:Trebuchet MS;">2 tbspn palm sugar (maple syrup is an alternative)</span><br /><span style="font-family:Trebuchet MS;">2 pinches salt</span></div><div><span style="font-family:Trebuchet MS;">2 mangoes </span><br /></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5423917192449358930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XVPoMZlb3nqfAWPejnQJ0piXgfkgrXdJjaZr32nvAz2LxLKhuAIbPrSq8iMg8ZMAabXI69ALkxoIrmY11HsO7bWP1OYPOJu3TGkig-ITkf02dd5zdeMw2eAj_G-IxD7ATIMqJz7GMhY/s400/IMG_0236.jpg" border="0" /><br /><div><span style="font-family:Trebuchet MS;"></span></div><br /><div><span style="font-family:Trebuchet MS;">After having left the rice to soak for a few hours, drain using cold water. Place in a steamer over a medium heat for around 20 minutes, until it turns almost translucent, then remove from the heat. </span></div><div><span style="font-family:Trebuchet MS;"></span></div><br /><div><span style="font-family:Trebuchet MS;">Meanwhile, on a medium heat pour the coconut cream into a saucepan, and when hot, add the sugar and salt.<br /></span></div><br /><br /><div><span style="font-family:Trebuchet MS;"><img id="BLOGGER_PHOTO_ID_5423915241895887106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhh_T9tiySyDWuav9Xjs9qVIJCRmgKHoEbtPtRDFgAqQcpaQ5hfoKYnqUGfGRrMJP-Pn_PKbHFKddmssXkS3lwIZ5RQWuYG17Nh6rDYq9opP6AbphiJwUq4z-6o-72-IntFe52mYOd0Q/s400/IMG_0240.jpg" border="0" /></span></div><p align="center"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw90m-kIKGXYUja_Em8OgsCcaREqLAfmiejSp1TULMy0WceynFRqg_XNYKQZidWjO58Frdm5NV1ih4LeYCuYw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p><div><span style="font-family:Trebuchet MS;">This is just a little video that I didn't know was being taken, but is a nice change of pace to photos I guess!<br /><br />Now mix in the rice, keeping the stirring going at a nice gentle pace to avoid burning. When mixed nicely, remove from the heat and put into a heat-proof dish, leaving to stand for around half and hour. </span></div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5423913818497887634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ugfWEfkO7v8syAloDK3YjwAprtjeDavVoF8xOwadLT09ddYsBksdhQo8UTD89US9in4fWS5SO8aNqwlcduMxmqiqf_flwRznLokA-0aqBwSBEmDwYw1LH04pA3Mr8PeW89M-w5mnQ_o/s400/IMG_0267.jpg" border="0" /><br /><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Serve with a mango, sliced into a chunks (1/2 per person). For a nicely little extra, sprinkle a few sesame seeds on top of the rice. </span></div><br /><br /><br /><br /><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><br /><br /><br /><br /><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><br /><br /><br /><br /><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1tag:blogger.com,1999:blog-4663880510044743711.post-31214402192364256072010-01-05T12:40:00.000+00:002010-01-12T12:38:00.205+00:00Green Curry with Chicken/Beef<span style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span class="Apple-style-span">Green curry paste is made very similarly to Red curry paste, the only difference being small green chillies are used instead of large red ones... </span><br /></span><br /><div style="font-family: trebuchet ms;"><div><div><div><div><div><div style="font-family:trebuchet ms;"><div><span class="Apple-style-span"><b>So for the curry paste:</b></span><br /></div><br /><div>Lemongrass stem<br />Kaffir lime skin<br />Galangal (1 slice)<br />Turmeric (3 round slices - similar to carrot thickness)<br />Dried large red chilli (chopped)<br />Coriander seed (tspn)<br />Garlic (3 cloves)<br />Shallots (2)<span class="Apple-style-span"><br />Ginseng<br />Small green chillies (small bowlful)</span><br /><br /><img id="BLOGGER_PHOTO_ID_5424608950429517794" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqva90cE2pluXq1qvFH-7sJ4pM1apM5mEBjMoLmq4mHkk4LYn-oJzkoHXSKf5eVrtJNyzR-B575XleRFzsIbJVwJdgOUGQFxWeFPAxy_81pZhGS8fgbXjZi9y8bXCXFBZyn-hVQ9rKWg0/s400/IMG_0210.JPG" border="0" /><br />Firstly, you need to chop up all those ingredients really nice and small (lemongrass, gingseng, kaffir lime skin, galangal, turmeric, garlic) as you'll be the one pounding it into a smooth paste. (Ignore the red chillies in this pic, you will be using the green ones obviously!).<br /><span class="Apple-style-span"><span class="Apple-style-span"><br /><br /><img id="BLOGGER_PHOTO_ID_5424608606180349378" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK34dfaqhfayS0fjayD-46JgFhoPT1dxwHsS3uPczk7ycJRd8Xav61OFcyI-4QxgMLwd0gYtiz1ro3JapFiUUJGQvqE-gz7c5f2RGF4ygvsNDAocR-3E4bSOM7y2O3WUgGMbQ3x2HHhg/s400/IMG_0214.JPG" border="0" /><br /><div><span class="Apple-style-span">Add to the mortar along with the chopped chilli and coriander seeds, and get cracking!</span><br /><br /></div><div><span class="Apple-style-span">This definitely takes a bit of leg work so if you have a willing assistant then it's definitely worth sharing the load. Otherwise, maybe whip out the blender for a nice smooth paste.</span><br /><br /></div><br /><img id="BLOGGER_PHOTO_ID_5424607879922877634" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lQwEQmhgrJsqrINY5w0ifF6Sl3dR87JWfzm5ZwLOoRPdx6bA2Zk5iyrutr8SUPNIMP8CX1qGUo-aWMIt-ZemU3XNgKIIZkOY9Ec1SSYFCdDU3GS9FTAZSfk56U_ehEvZW76LlF70H0Y/s400/IMG_0216.JPG" border="0" /> <div><br />You'll need about 1 teaspoon of paste per person for an averagely spicy curry (obviously you can add more or less as you prefer).<br /></div><br /><br /><div><span class="Apple-style-span"><b>Ingredients for Green curry (serves 2)<br /></b></span></div><br />2 tsp Green curry paste<br />100 g chopped chicken/beef (small)<br /><div>1 bowl coconut milk</div>2 kaffir lime leaves - thinly sliced<br /><div>1 large red chilli - thinly sliced</div><div>Sweet basil leaf - torn from the stem<br />1-2 eggplants (aubergines will also work) - chopped into quarters (bite size pieces)</div><div>1 tsp palm sugar (maple syrup is an alternative)</div><div>2 tsp fish sauce<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5424607439611438898" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOc8IKRcodTFaq3wVAiZV72lTxl72LM8hz4h4vY4zIWTo6TXNTdYQLtBFnDCVZcoWGDaa2-O189nRGc98V68R8qiG015DkdgvZ70nEk99OpFFAGERabG7NzsMMdRNQ4vbSbOFSuTeskt4/s400/IMG_0229.JPG" border="0" /><br />Ok, so to start with make sure you have your ingredients to hand. We were told to keep them on a plate in the order you'll be needing them - just makes it that much easier.<br /><br />Start by bringing 2 cooking spoons worth of the coconut milk to the boil over a low heat, until oil begins to appear on the surface.<br /><br />Add the curry paste and stir for one minute or until fragrant.<br /><br /><img id="BLOGGER_PHOTO_ID_5424606511771673634" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMiDX0U3zelFgnEtvSHIVhph4O8Sv4dyOy5hk3DaprZjaQPOhxQqW2zJkSHNt_s98uLKb-KwPqw91jea23RKqEuWwfH42toFxhgWIjoU5DSkWnzSfe16rJ0y8wPqsodcPqXjO9916V5U/s400/IMG_0259.JPG" border="0" /><br />Add the chicken and cook until it turns white, followed by the rest of the coconut milk and bring the the boil.<br /><br /><img id="BLOGGER_PHOTO_ID_5424605410944570914" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2WT8vJo5_KMt2SB8CLXqFqYc4_SnRSOnpzv4m-4o7uxaRJpaKIQl7p_lNibH-99eJ_RcVAr8zNaqnCbs2rDRX2dMvTJILk9_2hQgVuyNShrrrrxlc99PIKZW1jo0kzL1mg7_H_slVM0/s400/IMG_0263.JPG" border="0" /><br />Add all the vegetables, palm sugar (or maple syrup) and fish sauce and remove from the heat. Continue to stir until the palm sugar has dissolved.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5424604891254540498" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VRtSU_GS-3fdYXG7TEPaxqjycqRDVlHKYAl2Okak0EXqs_44CQaw9N8Hpl94uloxzZgc1IWHjakCBBqWxEcJ_nZqL-ofcXigkcL3VvU4G-NBIChRa8IJ5srNOzzbsbRrGFuwZdX8jfI/s400/IMG_0266.JPG" border="0" /><br />Serve with plain rice.<br /></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><div> </div></span></span></div></div></div></div></div></div></div></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-81109712626591251572010-01-05T10:56:00.000+00:002010-01-12T12:38:54.765+00:00Panang Curry<span style="font-family:trebuchet ms;">If you've had a look at the Thai Curry Paste post, you'll see that Panang curry is actually just Red curry with peanuts, so really you can kill 2 birds </span><span style="font-family:trebuchet ms;">with 1 stone here. Easy peasy.</span><span style="font-family:Trebuchet MS;"><br /><br />The ingredients here for the paste is enough to make a few separate curri</span><span style="font-family:Trebuchet MS;">es, as you only use a small amount of paste as the curry base (for those who like it av</span><span style="font-family:Trebuchet MS;">eragely spicy, 1 large teaspoon per person is enough). The great thing about these curry pastes is they can be sealed and kept refrigerated for up to a month without losing any flavour.</span><br /><br /><strong style="font-family: trebuchet ms;">Ingredients for curry paste</strong><br /><br /><div style="font-family: trebuchet ms;">Lemongrass stem</div><div style="font-family: trebuchet ms;">Ginseng</div><div style="font-family: trebuchet ms;">Kaffir lime skin</div><div style="font-family: trebuchet ms;">Galangal (1 slice)</div><div style="font-family: trebuchet ms;">Turmeric (3 round slices - similar to carrot thickness)</div><div style="font-family: trebuchet ms;">Dried large red chilli (chopped)</div><div style="font-family: trebuchet ms;">Coriander seed (tspn)</div><div style="font-family: trebuchet ms;">Garlic (3 cloves)</div><div style="font-family: trebuchet ms;">Shallots (2)<br /><br /></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNsl-pzyX1Hu-91CzRLMVKtw7xBPO7tCqekPuIyz_Jy7t1x_NzU7173P49mu5WVVyxj3jD9w2YPcoRNSzDJePtHk2XYoJUa9TwR7nIRjwMFrBjE3KytHESHCnKbiaaKepNgsIkdjKW1k/s1600-h/IMG_0210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNsl-pzyX1Hu-91CzRLMVKtw7xBPO7tCqekPuIyz_Jy7t1x_NzU7173P49mu5WVVyxj3jD9w2YPcoRNSzDJePtHk2XYoJUa9TwR7nIRjwMFrBjE3KytHESHCnKbiaaKepNgsIkdjKW1k/s400/IMG_0210.JPG" alt="" id="BLOGGER_PHOTO_ID_5424336138223865858" border="0" /></a><div style="font-family: trebuchet ms;"><br />This is the base for Red curry. For a tasty Panang curry, add a small cup of peanuts. Comes highly recommended :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFeGZgq5ZjYdHE9_uGSz8WWC24hQqUSzzEHz85Ab0w0snokymhzFq-C1Utv3ZjXQOoHjyXmgdYhkQyXhtJlziIEs6_K7AhEMX9kJWPS2N44nGq2fWSepsZf4JnKtODIQ2fZ0WuC1sjjo/s1600-h/IMG_0211.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFeGZgq5ZjYdHE9_uGSz8WWC24hQqUSzzEHz85Ab0w0snokymhzFq-C1Utv3ZjXQOoHjyXmgdYhkQyXhtJlziIEs6_K7AhEMX9kJWPS2N44nGq2fWSepsZf4JnKtODIQ2fZ0WuC1sjjo/s400/IMG_0211.JPG" alt="" id="BLOGGER_PHOTO_ID_5424335842974768914" border="0" /></a><br /><div><span class="Apple-style-span">First things first, as you can see from this absolutely rubbish photo, you need to chop up all those ingredients really nice and small (lemongrass, gingseng, kaffir lime skin, galangal, turmeric, garlic) as you'll be the one pounding it into a smooth paste.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm9GxBizZal8s1S0dcgy5s9rrXmbs786uKsQxaaqHQKauEopKd56RtwXrYNBCyPYn5SgaIyQQxstlPR7PTe8-WMe1Gs2fhnU5lXVq0a2E0vSi4yUrFfROIBFP6aWXZ6ddbinWyZr7OUI/s1600-h/IMG_0213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm9GxBizZal8s1S0dcgy5s9rrXmbs786uKsQxaaqHQKauEopKd56RtwXrYNBCyPYn5SgaIyQQxstlPR7PTe8-WMe1Gs2fhnU5lXVq0a2E0vSi4yUrFfROIBFP6aWXZ6ddbinWyZr7OUI/s400/IMG_0213.JPG" alt="" id="BLOGGER_PHOTO_ID_5424335658232011490" border="0" /></a><br /><span class="Apple-style-span"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0PLaREXInFE9pOnOZlpSmAuYFuvsauvaMBwLACPZdhHj7vo_XAWpYXbgQf4_XuIFcPhAcSZbLrLLzwdQgp-DFHCk6ST9sdnerK4Sh9qy3N7J3kPm0bV34Z8yW9ATIE6nGIm4Ohmuej4/s1600-h/IMG_0215.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0PLaREXInFE9pOnOZlpSmAuYFuvsauvaMBwLACPZdhHj7vo_XAWpYXbgQf4_XuIFcPhAcSZbLrLLzwdQgp-DFHCk6ST9sdnerK4Sh9qy3N7J3kPm0bV34Z8yW9ATIE6nGIm4Ohmuej4/s400/IMG_0215.JPG" alt="" id="BLOGGER_PHOTO_ID_5424335429780313010" border="0" /></a><br />Add to the mortar along with the chopped chilli and coriander seeds, and get cracking! Once it starts to smoothen a bit, add in the cup of peanuts and pound until the texture is smooth.<br /><div><span class="Apple-style-span"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLL4KCX30_bV1oOXyGUm9cUgD41Q4g0ey7ze80viG5i_Dde4ZA2zicVxEQ1bMKfCxqAxiekCaKD0-BTWI_5xDRRpYaVhWIv25ovBIDOTaFMF63AqeolM0JBaNZ3Hy3phReOOhC5L6z0g/s1600-h/IMG_0226.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLL4KCX30_bV1oOXyGUm9cUgD41Q4g0ey7ze80viG5i_Dde4ZA2zicVxEQ1bMKfCxqAxiekCaKD0-BTWI_5xDRRpYaVhWIv25ovBIDOTaFMF63AqeolM0JBaNZ3Hy3phReOOhC5L6z0g/s400/IMG_0226.JPG" alt="" id="BLOGGER_PHOTO_ID_5424334977821461058" border="0" /></a><br /><div><span class="Apple-style-span">You can see the difference between the Panang (on the left) and the Red curry here - just a bit lighter in colour.</span></div><br /><div><span class="Apple-style-span">Alternatively, you can probably shop around and buy the paste pre-made, but I think this way is more fun.</span> </div><br /><span class="Apple-style-span"><b>Ingredients for Panang curry - serves 2</b></span><br /><br /><div><span class="Apple-style-span">50g chopped chicken/beef (into small strips)</span></div><span class="Apple-style-span">1 bowl coconut milk (see photo for reference)</span><br /><div><span class="Apple-style-span">1 tbspn Panang curry paste</span> </div><div><span class="Apple-style-span">1 tspn palm sugar (maple syrup can be used as an alternative but not honey)</span></div><div><span class="Apple-style-span">2 tspn fish sauce<br /><br /></span></div><div><span class="Apple-style-span"><b>To serve</b></span> </div><br /><span class="Apple-style-span">2 kaffir lime leaves</span><br /><div><span class="Apple-style-span">1 large red chilli or red pepper as preferred</span></div>Bowl of cooked rice<br /><br /><div><span class="Apple-style-span"><br /></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6RQ0vyM6YmRePSzBa_Z-SHR0cTQCxHpXbEC8T0dgcg0Qi8ukd9NEx_nHA63_fbbD9pGHHskWJmVIEf59Qk59MePLGZy2eDOny929DaRhCjm_6OmxgesRhmQBCVvgVEH2OwvHdageRN8/s1600-h/IMG_0256.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6RQ0vyM6YmRePSzBa_Z-SHR0cTQCxHpXbEC8T0dgcg0Qi8ukd9NEx_nHA63_fbbD9pGHHskWJmVIEf59Qk59MePLGZy2eDOny929DaRhCjm_6OmxgesRhmQBCVvgVEH2OwvHdageRN8/s400/IMG_0256.JPG" alt="" id="BLOGGER_PHOTO_ID_5424334703242827218" border="0" /></a></div> </div><div><br /></div><span class="Apple-style-span">As you can see, you literally have 3 main ingredients to add in here - the paste, coconut milk and chicken. Coconut milk usually comes quite thick, and sometimes you can add half/half water:coconut milk ratio to thin it down, but for Panang curry you need to keep it more as a cream. </span><br /><br /><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3EhSsnNo7J6fj190kZ8zh7QPuw2baejerdZ-askPUPwfegNo_xuOdT8H_zkrHduEGM4dNbKpJq0FTxXqgDumQY3PCI-UXYUtlFjkj4okyd8rMcC9IeGm_E7GYjZOlFgE3s_YmXPWhnQ/s1600-h/IMG_0257.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3EhSsnNo7J6fj190kZ8zh7QPuw2baejerdZ-askPUPwfegNo_xuOdT8H_zkrHduEGM4dNbKpJq0FTxXqgDumQY3PCI-UXYUtlFjkj4okyd8rMcC9IeGm_E7GYjZOlFgE3s_YmXPWhnQ/s400/IMG_0257.JPG" alt="" id="BLOGGER_PHOTO_ID_5424334391386486338" border="0" /></a></div> </div><div><span class="Apple-style-span"><br />Add 2 big cooking spoons (about 8 tablespoons) of coconut milk to a wok over low heat, until it begins to sizzle. Add the curry paste and stir for one minute, or until it becomes fragrant.<br /><br /><br /></span></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil67EeJ9WUIisDE38EmAs0JIfF6mvZHvnEvPAMGlWdpb6fYOHXKi3qmwyFJMOcwzi0lsmtJOQ6dQZj8DMT4mHYLF4Db3OCGBK3cEhfAkoWJbdfSJwzNgXKy_rK7P4wd515wZl3YEi-hxs/s1600-h/IMG_0258.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil67EeJ9WUIisDE38EmAs0JIfF6mvZHvnEvPAMGlWdpb6fYOHXKi3qmwyFJMOcwzi0lsmtJOQ6dQZj8DMT4mHYLF4Db3OCGBK3cEhfAkoWJbdfSJwzNgXKy_rK7P4wd515wZl3YEi-hxs/s400/IMG_0258.JPG" alt="" id="BLOGGER_PHOTO_ID_5424333995100822082" border="0" /></a></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXgCr4aE0kWv5pLgwxa2Wx0Db4BmsZECJvrbY1PgYXiFImPdZhmw9N66fR8bl4MiwlHPNgSVQ4-CyMY6SBwB6CnziEXaUSd1yerQaUMfNGmA1xT2dqAn5P3OyYLjRaXQ5mqQBuZStJ44/s1600-h/IMG_0260.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXgCr4aE0kWv5pLgwxa2Wx0Db4BmsZECJvrbY1PgYXiFImPdZhmw9N66fR8bl4MiwlHPNgSVQ4-CyMY6SBwB6CnziEXaUSd1yerQaUMfNGmA1xT2dqAn5P3OyYLjRaXQ5mqQBuZStJ44/s400/IMG_0260.JPG" alt="" id="BLOGGER_PHOTO_ID_5424333747031653826" border="0" /></a><div><span class="Apple-style-span"><br />Add the chicken and cook until it turns white, then pour in the rest of the coconut milk and bring to the boil. Add the palm sugar (or maple syrup alternative) and fish sauce, and leave it to condense until thick. Do not stir. </span></div><span class="Apple-style-span"><br />Remove from the heat and serve with kaffir lime leaves cut into thin strips and sprinkled over the top, along with thin strips of the red chilli or pepper as preferred. Serve with rice.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocRKtcAFeB5uvaYR8oUnQW0NWusyUuY-2MsG7QsS8c3SHkScsUaZUnXsCdJsomitSWk4ulOBvnYtqyQXTwUIVf1qTb_qBV9qBBPrThzwfVXDIqFz6Z_-dZKe-O90tLrqBuXU0QK7s1es/s1600-h/IMG_0264.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocRKtcAFeB5uvaYR8oUnQW0NWusyUuY-2MsG7QsS8c3SHkScsUaZUnXsCdJsomitSWk4ulOBvnYtqyQXTwUIVf1qTb_qBV9qBBPrThzwfVXDIqFz6Z_-dZKe-O90tLrqBuXU0QK7s1es/s400/IMG_0264.JPG" alt="" id="BLOGGER_PHOTO_ID_5424332704802046098" border="0" /></a><iframe tabindex="5" style="display: block;" id="richeditorframe"></iframe></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1tag:blogger.com,1999:blog-4663880510044743711.post-27644740637612111472010-01-05T10:34:00.001+00:002010-01-13T04:27:26.278+00:00Pad Thai<span style="font-family:trebuchet ms;">I've done it! I'm very excited because I've actually cooked a great tasting pad thai, after all my 'nearly there' attempts back in the UK.</span> <div style="font-family: trebuchet ms;"><br />Ok ok, I had some help thanks to my cooking class with <a href="http://www.asiascenic.com/index.html">Asia Scenic</a>, but I'm now ready to spread the word to the masses. Hopefully I can retain my pad thai masterfulness on my return to the UK, but for now I'll just put it down in writing...<br /><br /><strong>Serves 1-2<br /></strong><br /></div><div style="font-family: trebuchet ms;"><strong></strong> </div><div style="font-family: trebuchet ms;">4-5 garlic cloves - NB spring onions are not an alternative; they create a completely different flavour so please avoid.</div><span style="font-family:Trebuchet MS;">1 piece of tofu</span> <div style="font-family: trebuchet ms;">2 stalks of garlic chives</div><span style="font-family:Trebuchet MS;">100g bean sprous</span> <div style="font-family: trebuchet ms;">50g chopped chicken (can substitute for prawns or tofu)<br /></div><div style="font-family: trebuchet ms;">200g pad thai noodles:<br /><br />These are best cooked from fresh. However, mostly dried noodles are available outside of Asia - if this is the case for you, get your noodles in a bowl of hot water for 10 minutes before cooking. Pull them out when they are almost al dente. Drain under cold water and wait until most of the water has dripped off before using to cook.<br /><br /></div><div style="font-family: trebuchet ms;">1 egg</div><div style="font-family: trebuchet ms;">2 tbspn vegetable oil (avoid sesame, olive etc as these will alter the flavour)</div><span style="font-family:Trebuchet MS;">1 tspn brown sugar<br /></span><span style="font-family:Trebuchet MS;">2 tbspn fish sauce<br /></span><span style="font-family:Trebuchet MS;">3 tbspn oyster s</span><span style="font-family:Trebuchet MS;">auce</span><div style="font-family: trebuchet ms;">1/2 cup water<br /><br /></div><div style="font-family: trebuchet ms;"> </div><div style="font-family: trebuchet ms;"><strong>To serve<br /><br /></strong></div> <div style="font-family: trebuchet ms;">Dried chilli flakes</div><span style="font-family:Trebuchet MS;">Chopped peanuts</span> <div style="font-family: trebuchet ms;">Lime quarters<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmr4VyF1tlmC432KwaMOBXezYdXbZZTFJHYXu3k7m5TlzDOi7lHdINi2n-dLtVmtCEM-o5sEkIjIaLLmzeya7730CiaqmflvP2hhb8-3KXx9-xMegJV5xTbkeSLbA8mlz9-1zh2wBfhfo/s1600-h/IMG_0190.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmr4VyF1tlmC432KwaMOBXezYdXbZZTFJHYXu3k7m5TlzDOi7lHdINi2n-dLtVmtCEM-o5sEkIjIaLLmzeya7730CiaqmflvP2hhb8-3KXx9-xMegJV5xTbkeSLbA8mlz9-1zh2wBfhfo/s400/IMG_0190.JPG" alt="" id="BLOGGER_PHOTO_ID_5424332185246058914" border="0" /></a><br /></div><div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;">First things first, some essentials, a chopping board and a sharp knife - in this case a meat cleaver, but it did the job really well!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHR1XvbQC8OoWnTop1jw2YcnN5BZQNJKAA-Gd5iTsz06BZXbsCleorRK2kfzP8DZFQhZjZlighd9YJk4thyRPuZW4GjCSxfYJHPDo_dag3aoT-e852aORQ6J5YiJOpbfXyIpqp_lKIiIw/s1600-h/IMG_0192.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHR1XvbQC8OoWnTop1jw2YcnN5BZQNJKAA-Gd5iTsz06BZXbsCleorRK2kfzP8DZFQhZjZlighd9YJk4thyRPuZW4GjCSxfYJHPDo_dag3aoT-e852aORQ6J5YiJOpbfXyIpqp_lKIiIw/s400/IMG_0192.JPG" alt="" id="BLOGGER_PHOTO_ID_5424331947985144770" border="0" /></a><br /></div><div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;">As you can see, you only need a slice of tofu, but for the vegetarians out there, add another slice or two.<br /><br /></div><div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pGb7pvnFCBhGKcXLyE_LLB7wBdlUX3_IkE2zCVVll6UikuBB9C8_blChSyJdEa2OXb4MSOW9ij76RHDYy7i4YH9XSZRjmFbReyHzTNzvTEx0y3yt95bn9NVkkU0MTi3dkIhFD8O4lpU/s1600-h/IMG_0194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pGb7pvnFCBhGKcXLyE_LLB7wBdlUX3_IkE2zCVVll6UikuBB9C8_blChSyJdEa2OXb4MSOW9ij76RHDYy7i4YH9XSZRjmFbReyHzTNzvTEx0y3yt95bn9NVkkU0MTi3dkIhFD8O4lpU/s400/IMG_0194.JPG" alt="" id="BLOGGER_PHOTO_ID_5424331498053185554" border="0" /></a><br /></div><div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;">Right, down to the recipe. Start with the garlic chives by lining them up together. Chop in half, and then half again, until you have pieces that are about an inch long.<br /><br /></div> <div style="font-family: trebuchet ms;"> </div><div style="font-family: trebuchet ms;">Next, chop the garlic. This is a great time saver - use the side of the knife to bang the garlic on the chopping board. This will crush it and cause it to burst out of the skin, making it 100 times easier to peel. Once done, chop it up nice and small. The tofu and chicken need to be cut into really thin pieces, about an inch long. Finally, take a handful of the beansprouts and stick these all on a plate in order, so you know which goes in when.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK67fW-O5a2-NmXa1u-E-9grWQGgesciPunWqkwGMZSMt_tTEBthJadyPQbsx8-9sEU4Ey56m-evs6zP3NEZVArRta6oTzV9u3MTAbffGuAWPwAqWsQmuO1kEqkCVxpFn8hKoEldinA0/s1600-h/IMG_0196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK67fW-O5a2-NmXa1u-E-9grWQGgesciPunWqkwGMZSMt_tTEBthJadyPQbsx8-9sEU4Ey56m-evs6zP3NEZVArRta6oTzV9u3MTAbffGuAWPwAqWsQmuO1kEqkCVxpFn8hKoEldinA0/s400/IMG_0196.JPG" alt="" id="BLOGGER_PHOTO_ID_5424331019588111442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUJoP-6ScbNBQ3bRyCztMhK1aF4POjlOL0hCfQhXI63bTd2P57_Cz2g7pRlHxMwTsnz7TdaNREom5RPrh-b6vdpcKhJNaRs58qB-crxkOKhpxo-YZ50Ru_EC1NvqdidrR0WHGFn_k1dU/s1600-h/IMG_0197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUJoP-6ScbNBQ3bRyCztMhK1aF4POjlOL0hCfQhXI63bTd2P57_Cz2g7pRlHxMwTsnz7TdaNREom5RPrh-b6vdpcKhJNaRs58qB-crxkOKhpxo-YZ50Ru_EC1NvqdidrR0WHGFn_k1dU/s400/IMG_0197.JPG" alt="" id="BLOGGER_PHOTO_ID_5424330425416406418" border="0" /></a><br /></div><div style="font-family: trebuchet ms;"><strong></strong> </div><div style="font-family: trebuchet ms;">Next, put a wok over a low heat, and add the oil. After a few seconds, add a piece of garlic. When it starts to sizzle, chuck in the whole lot and keep moving around to avoid burning. After a few seconds, throw in the chicken and tofu, cooking for about a minute.</div><div style="font-family: trebuchet ms;"> </div><div style="font-family: trebuchet ms;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbxHKRhniOH3iZC9MaKkLnQNmiohrY2DwaW0lGqcl6ZxnRigNfIYm7Xp62zuccV3aGh39FZ7p_xSMTLGUt0wjm8SfI0-SADuXqth-Dk1HmLE7fKK55WHUQf_EqwbMaLQNpGjb-hmNoMk/s1600-h/IMG_0200.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbxHKRhniOH3iZC9MaKkLnQNmiohrY2DwaW0lGqcl6ZxnRigNfIYm7Xp62zuccV3aGh39FZ7p_xSMTLGUt0wjm8SfI0-SADuXqth-Dk1HmLE7fKK55WHUQf_EqwbMaLQNpGjb-hmNoMk/s400/IMG_0200.JPG" alt="" id="BLOGGER_PHOTO_ID_5424330211579428962" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52BDoMvxGASipB2XXERR2GVgphOdh5X9WSmRZo7nFPAUaBqzQCV43JqV6VAq0p6WWdU-6eCMMJ6izGcnQJwAVoAPRjucNpsHVzPoZeIcrnGEQi_lqvKqjFN5LIdQhkfuXeEEaaA8njTA/s1600-h/IMG_0201.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52BDoMvxGASipB2XXERR2GVgphOdh5X9WSmRZo7nFPAUaBqzQCV43JqV6VAq0p6WWdU-6eCMMJ6izGcnQJwAVoAPRjucNpsHVzPoZeIcrnGEQi_lqvKqjFN5LIdQhkfuXeEEaaA8njTA/s400/IMG_0201.JPG" alt="" id="BLOGGER_PHOTO_ID_5424330004293240370" border="0" /></a></div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><br />Next, using your spatula, remove the chicken mix to the side of the wok, leaving the oil at the bottom. Add the egg and the sugar, along with the fish sauce and oyster sauce. Mix together well.<br /><br /></div> <div style="font-family: trebuchet ms;"> </div><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXctNzG1K_KOdF2PcoVix045aUZXgxrwOs4CZDzf_npQwtOIVnogYpAUgGjNMGgUr8IErnVkkhHCwVW_fvVw6F-A4VXAcEHGicePys4IbYUn3KrxiRzHw1SaeoEuqhFnVOl_hh7YrUXYg/s1600-h/IMG_0202.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXctNzG1K_KOdF2PcoVix045aUZXgxrwOs4CZDzf_npQwtOIVnogYpAUgGjNMGgUr8IErnVkkhHCwVW_fvVw6F-A4VXAcEHGicePys4IbYUn3KrxiRzHw1SaeoEuqhFnVOl_hh7YrUXYg/s400/IMG_0202.JPG" alt="" id="BLOGGER_PHOTO_ID_5424329801402950306" border="0" /></a><div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"><br />Finally add the noodles and a small amount of water (1-2 tablespoons - more if needed) and keep mixing.<br /><br /></div><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dRX3S-0Yc0GaX2TX5SUdO7O3U4DkQ6Kf71JTPynx115cCXSH5TWzAVaP_gUjYStfvnSpPV2D670WJT1ZC0_llJ5ZHran5E6ZQTT2L3fd40Nq0tphbsmBrtcyKspiR9H0wcn3fS6Z8Ms/s1600-h/IMG_0205.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dRX3S-0Yc0GaX2TX5SUdO7O3U4DkQ6Kf71JTPynx115cCXSH5TWzAVaP_gUjYStfvnSpPV2D670WJT1ZC0_llJ5ZHran5E6ZQTT2L3fd40Nq0tphbsmBrtcyKspiR9H0wcn3fS6Z8Ms/s400/IMG_0205.JPG" alt="" id="BLOGGER_PHOTO_ID_5424329555224220562" border="0" /></a> <div style="font-family: trebuchet ms;"><br />Serve on a plate, sprinkle the remaining uncooked beansprouts over the top and serve with the dried chilli flakes, lime and chopped peanuts:<br /><br /></div> <div style="font-family: trebuchet ms;"> </div><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx74kcuRf-1uKcTf0_iYUhMB7C8pUuOFBtik2WbrYfy2GFE9SPv14iDa4aVR0OCrKpzh5jXVVyA7Rvj3vfEJspMSvqVxaHWw8mLY8gJjnaSjDmkD1zrOi6TiLpM-8v2Ww6iFiRkmSQ_s/s1600-h/IMG_0206.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx74kcuRf-1uKcTf0_iYUhMB7C8pUuOFBtik2WbrYfy2GFE9SPv14iDa4aVR0OCrKpzh5jXVVyA7Rvj3vfEJspMSvqVxaHWw8mLY8gJjnaSjDmkD1zrOi6TiLpM-8v2Ww6iFiRkmSQ_s/s400/IMG_0206.JPG" alt="" id="BLOGGER_PHOTO_ID_5424329326407245506" border="0" /></a><div style="font-family: trebuchet ms;"><br /></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com3tag:blogger.com,1999:blog-4663880510044743711.post-43541826310089264422010-01-05T10:18:00.000+00:002010-01-08T11:58:03.581+00:00Noodles, Rice and Veggie Alternatives<div><span style="font-family:trebuchet ms;">Just a quickie this one. If like me you struggle to perfect your rice or noodles even when you do exactly what the packet says (I know it's not our fault), here are a few tips I picked up from my teacher at Asia Scenic cookery school in Chang Mai. </span></div><span style="font-family:trebuchet ms;"><br />Also thrown in at the bottom are a few veggie alternatives.</span><br /><br /><div><span style="font-family:Trebuchet MS;"><strong>Glass Noodles</strong></span></div><br /><div><span style="font-family:Trebuchet MS;">Unless you're using these in a soup, sometimes they just seem to all stick together, no matter how hard I try. </span></div><span style="font-family:Trebuchet MS;"><br />To cook, boil some hot water in a pan and then transfer to a heat proof bowl. Leave for a couple of mins to cool slightly and then add in the glass noodles. You should leave them in for around 10 minutes - not enough that they are completely cooked, but still just a little bit hard.</span><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><span style="font-family:Trebuchet MS;">Next, drain them under cold water, and leave to drip drain for a while. If you're adding them to a stir-fry or a soup, they will finish cooking by soaking up the liquid ingredients.</span><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><span style="font-family:Trebuchet MS;"><strong>Rice</strong></span><br /><br /><div><strong><span style="font-family:Trebuchet MS;"></span></strong></div><span style="font-family:Trebuchet MS;">A steamer is the best option here, but if you've only got a pan to hand, start by adding enough water to cover the rice by about 2 cm and just leave it to do it's job. Avoid stirring until cooked through. </span><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><span style="font-family:Trebuchet MS;">I've been told old rice is better to cook with than new, so if you've got a packet that's bit hanging around the back of the cupboard a bit too long, that's probably the best option.</span><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><span style="font-family:Trebuchet MS;"><strong>Sticky Rice</strong></span><br /><br /><div><strong><span style="font-family:Trebuchet MS;"></span></strong></div><span style="font-family:Trebuchet MS;">Sticky rice is different to other rice, for example you have different categories like Basmati, Jasmine etc, and thus you can't make sticky rice from the regular stuff.</span><br /><br /><div><span style="font-family:Trebuchet MS;"></span></div><span style="font-family:Trebuchet MS;">Sticky rice needs to be soaked for at least 6 hours (better overnight). Drain the water, put into a strainer and drain with clean water. Cook in a steamer for 20 - 30 minutes, then remove to a heat proof dish and cover for up to 30 minutes before dishing up or cooking with. </span><br /><br /><div><span style="font-family:Trebuchet MS;">Check out the Mango and Sticky Rice recipe for something delicieux! </span></div><span style="font-family:Trebuchet MS;"><strong><br />Veggie Alternatives</strong></span><br /><br /><div><span style="font-family:Trebuchet MS;">For stir fries, soy sauce can be substituted for fish sauce, and mushroom sauce can be substituted for oyster sauce.</span></div><br /><span style="font-family:Trebuchet MS;">For soups and curries use 1/2 teaspoon of salt instead.</span><br /><br /><div><span style="font-family:Trebuchet MS;">For meat, use tofu or mushrooms. </span></div><br /><div><span style="font-family:Trebuchet MS;">NB If you come across yellow tofu, don't be put off, it has merely been dyed with tumeric for aesthetic purposes, and does not taste any different to the usual white stuff.</span></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-14180413185521479602010-01-05T09:59:00.000+00:002010-01-12T12:39:57.670+00:00Thai Curry Pastes<span style="font-family:trebuchet ms;">Wowzers, I've really been bitten by the Thai curry bug since being here, especially a fan of Green, Panang and Massaman curry.</span> <div style="font-family: trebuchet ms;" face="trebuchet ms"><br />Most curries made in Thailand actually use either <a href="http://thenibblingtoad.blogspot.com/2010/01/green-curry-with-chickenbeef.html">Green</a> or <a href="http://thenibblingtoad.blogspot.com/2010/01/panang-curry.html">Red</a> curry paste as the paste base, adding extra ingredients to give it a more unique flavour. For example, <a href="http://thenibblingtoad.blogspot.com/2010/01/panang-curry.html">Panang</a> curry is actually just Red curry paste with crushed peanuts. To really draw out the flavours for the paste, a pestle and mortar is an essential, grinding until the ingredients turn into a smooth paste. However, if you're wanting to avoid muscle cramp, you can always whip out the blender.<br /><br /></div><div style="font-family: trebuchet ms;" face="trebuchet ms">Important ingredients for fresh curry pastes include:</div><ul style="font-family: trebuchet ms;"><li>Lemongrass</li><li>Kaffir Lime (skin of)</li><li>Galangal</li><li>Tumeric</li><li>Garlic</li><li>Coriander seed</li><li>Gingseng</li><li>Chilli (which is dependent on curry)</li></ul><span style="font-family:Trebuchet MS;"><strong>Green curry<br /><br /></strong></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: trebuchet ms;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTE-eTIiwJ4LsGmpMImWOHDQ3VSfk_j1WcFnUtKYW2JQUMVY9X25o3QDGaaEituxm7D8PlvBWPnr1wIrOSfObkC7v6GNtu88VW13ifU9XSXGlDMAhr4jMVJF5hcgWBA_2z3D5wpmAxJU/s1600-h/IMG_0216.JPG"><img id="BLOGGER_PHOTO_ID_5424328304021381906" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTE-eTIiwJ4LsGmpMImWOHDQ3VSfk_j1WcFnUtKYW2JQUMVY9X25o3QDGaaEituxm7D8PlvBWPnr1wIrOSfObkC7v6GNtu88VW13ifU9XSXGlDMAhr4jMVJF5hcgWBA_2z3D5wpmAxJU/s400/IMG_0216.JPG" border="0" /></a> <div style="font-family:trebuchet ms;"></div><div face="trebuchet ms"><br /><span style="font-family:trebuchet ms;">Contrary to popular belief (mine as well), Green curry paste is actually spicier than Red curry paste, as it utilises fresh chillies, as opposed to being fried for the red curry. Have a look at </span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><a href="http://thenibblingtoad.blogspot.com/2010/01/green-curry-with-chickenbeef.html">Green Curry with Chicken</a></span><span style="font-family:trebuchet ms;"> for a nice recipe number.</span><br /><br /></div><div style="font-family: trebuchet ms;"><strong>Red curry<br /><br /></strong></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: trebuchet ms;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUYTDXlOA8lE1v1gWIvuLH6oUW5LzrOxPuDQVjLBX4Cc5ezHlk0C-LVfYHtlYUhNHxFmRRFVfo_pM0pQH7naQBzUyE4wckcd85bzFZePKwZo0bVo1k7ZdIFcWPja5bpQUhySByYlmOL8/s1600-h/IMG_0219.JPG"><img id="BLOGGER_PHOTO_ID_5424328058375650338" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUYTDXlOA8lE1v1gWIvuLH6oUW5LzrOxPuDQVjLBX4Cc5ezHlk0C-LVfYHtlYUhNHxFmRRFVfo_pM0pQH7naQBzUyE4wckcd85bzFZePKwZo0bVo1k7ZdIFcWPja5bpQUhySByYlmOL8/s400/IMG_0219.JPG" border="0" /></a> <div style="font-family: trebuchet ms;"><br />As above, Red curry is actually not as spicy as it's Green relation, but doesn't mean you can't get a sweat on (mm, lovely)! If you're starting from scratch, you can just adjust the amount of paste you use to get the right spiciness you're after (in this case, more definitely = spicy!). Check out <span style="color: rgb(0, 0, 0);"><a href="http://thenibblingtoad.blogspot.com/2010/01/panang-curry.html">Panang curry</a></span> to see how the <a href="http://thenibblingtoad.blogspot.com/2010/01/panang-curry.html">Red curry paste</a> is made.<br /><br /></div><div style="font-family: trebuchet ms;"><strong>Massaman curry </strong><br /></div><span style="font-family:Trebuchet MS;"><br />A favourite in Vietnam, and a good one for curry sceptics. Massaman is similar to Indian curries in that it uses a lot of the same ingredients,for example cumin, garlic and cinnamon, although is a little bit sour from the tamarind paste - but in a good way.<br /><br /></span><div style="font-family: trebuchet ms;"><a href="http://thenibblingtoad.blogspot.com/2010/01/panang-curry.html"><strong>Panang curry </strong></a><strong>(the one on the left)<br /><br /></strong></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: trebuchet ms;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTidORPpBPaSEq2nb3-t5ZSNR0LDMJtihguAlEBFsOGJkdvp0f3DtFoc-9IWWbazNmdIscxH2MpwYzxELwPCCRrW_q6ipvsW2hzxZ7KFlv9apq0cGw6HhToQe137eQlJG_HfS8AxchsA/s1600-h/IMG_0226.JPG"><img id="BLOGGER_PHOTO_ID_5424327256947145666" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTidORPpBPaSEq2nb3-t5ZSNR0LDMJtihguAlEBFsOGJkdvp0f3DtFoc-9IWWbazNmdIscxH2MpwYzxELwPCCRrW_q6ipvsW2hzxZ7KFlv9apq0cGw6HhToQe137eQlJG_HfS8AxchsA/s400/IMG_0226.JPG" border="0" /></a> <div style="font-family: trebuchet ms;"><br />Exactly the same as Red curry paste, with a good handful of peanuts thrown in. This ones a winner in my eyes - check out the recipe here.<br /><br /></div><div style="font-family: trebuchet ms;"><strong>Khaw Soi curry<br /><br /></strong></div><div style="font-family: trebuchet ms;">Similar to yellow curry, this one is native to Northern Thailand. I haven't had the pleasure of a taste test, but if I'm going by the last four, you won't be disappointed. </div><div style="font-family: trebuchet ms;"></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-31349798871618695952010-01-04T12:09:00.000+00:002010-01-12T12:40:46.140+00:00Thai Herbs and Spices<span style="font-family:trebuchet ms;">I know that sometimes it is a pain to get hold of certain ingredients for cooking Asian food, especially if you don't have access to markets etc. However, I've been told that England is the best place outside of Asia to get hold of ingredients, albeit a bit more expensive. If you're struggling, perhaps check out your local Chinese or Thai restaurants to find out where they source their stuff...</span><br /><div style="font-family: trebuchet ms;"><div><br />Anyway, here are a few pointers about the different herbs and spices used for different Thai cuisine - plus a couple of pics for your reference - so you can check out what you're looking for and some possible alternatives.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7DSlvC52RsL2jXY57tg2nIjOg4vXFkspDLmblj5WrWsOFgApjP26paZM7D61cZ7fN7gZLGW3NEuC66Mui4jCk3ppX4jbaMMEuFoq-22e5s7YnWta77ZoMmNjfNQa7wIzx8cg0dol0Os/s1600-h/IMG_0180.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7DSlvC52RsL2jXY57tg2nIjOg4vXFkspDLmblj5WrWsOFgApjP26paZM7D61cZ7fN7gZLGW3NEuC66Mui4jCk3ppX4jbaMMEuFoq-22e5s7YnWta77ZoMmNjfNQa7wIzx8cg0dol0Os/s400/IMG_0180.JPG" alt="" id="BLOGGER_PHOTO_ID_5424326201626128098" border="0" /></a><br />This is basically a mix of everything you'll find below...<br /><br /><span style="font-weight: bold;">Betle Nut Leaf</span><br /><br />Used mostly for chewing (some variants can get you high so I'm told), but also as an appetiser (see Mieng Kam).<br /><br /><span style="font-weight: bold;">Turmeric</span><br /><span style="font-weight: bold;"><br /></span>A<span style="font-weight: bold;"> </span>member of the ginger family, turmeric is used a lot in curries, but has also been known to sooth mosie bites and spots! If using powder form, double up quantities (for example half a teaspoon of fresh turmeric = 1 teaspoon powdered turmeric).<span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">Ginger Root<br /></span><br />Included in curries amongst other dishes, ginger root is good for getting rid of bloated stomachs.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>A good tip I came across was if you are using a pan or wok which has perhaps lost it's non-stick surface, then begin by frying ginger in the pan before adding your fish or meat, as it stops it sticking to the pan.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><br /><span style="font-weight: bold;"><span style="font-weight: bold;">Kaffir Lime<br /></span></span><br />Mostly it's the skin that is used from the Kaffir Lime itself - it's amazingly fragrant and comes in many sizes. For this reason you only need to use a small amount when cooking.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Kaffir Lime Leaves<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS2KBNyQH6xbqHgjeaA20MXIsG7GSs9sakWl66tNHz6wOP7bhaK0TJmvNKBvdMXwFQnrxPIctGnWAJPcWT2bec_Z-SAX7dbTlcbAS13dNJVpOTcks1m6gtx1wSsAy207yPZ4b_qgS9Og/s1600-h/IMG_0174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS2KBNyQH6xbqHgjeaA20MXIsG7GSs9sakWl66tNHz6wOP7bhaK0TJmvNKBvdMXwFQnrxPIctGnWAJPcWT2bec_Z-SAX7dbTlcbAS13dNJVpOTcks1m6gtx1wSsAy207yPZ4b_qgS9Og/s400/IMG_0174.JPG" alt="" id="BLOGGER_PHOTO_ID_5424325527665052706" border="0" /></a><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>As you can see, the kaffir lime leaves grow as double leaves - I'm not sure why, but it is so. A good substitute if you can't find the fresh stuff, the leaves are usually used in curry paste and as decoration. NB As with ginger root, if using powdered form double the quantities.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><br /><span style="font-weight: bold;"><span style="font-weight: bold;">Chilli<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0lCsKPPZwdPJ5aWQns48U-0bDupUJGJwk3DX24uDXwdRu2xsL-7TI4rZTyt1SBUTeWdrT9yKKEH5FIUb-rRKZkzHqSbVR05DxPhPwJg3L9N75ybNpQMCLiB38M5orh3I_fVqL41Mkkg/s1600-h/IMG_0176.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0lCsKPPZwdPJ5aWQns48U-0bDupUJGJwk3DX24uDXwdRu2xsL-7TI4rZTyt1SBUTeWdrT9yKKEH5FIUb-rRKZkzHqSbVR05DxPhPwJg3L9N75ybNpQMCLiB38M5orh3I_fVqL41Mkkg/s400/IMG_0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5424325367790498194" border="0" /></a><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Of course we all know there are many varieties of chilli around that come in powdered, dried and fresh forms. Common Thai chillies include 'Finger' chilli, which is often used for curry paste and 'Birds Eye' chilli, which is used for soups and salad. As the saying goes, the smaller the chilli the spicier the outcome!</div><br />SOME GOOD TIPS:<br /><br />Sometimes after chopping chilli you can forget that your hands are covered in the stuff and if like me you've ended up rubbing your eye afterwards, it is not a nice feeling! After preparing chilli, to get rid of the smell and spice, wash your hands with a teaspoon of salt and liquid soap.<br /><br /><div>If you do get some in your eye, don't use water to wash it out as this will just move it around. Instead use milk or oil, as the chilli will stick to the fat, removing it from the eye. I know it sounds weird, but I've tried the milk one myself, and it works a treat. </div><br /><div><span style="font-weight: bold;">Lemongrass<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAWf_54ZvZ54emFd1gtqEvus8OUam1x2v0Puutc9OrPjlUHmYr-w147-jfAoghlPaH8sGMKhh0VTEaaRVb9L5AMafGWVWHqv6OBN6s4fZtwAAWUuF7w3OmwEoGDE2p9-hHcFnd5l0BeM/s1600-h/IMG_0178.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAWf_54ZvZ54emFd1gtqEvus8OUam1x2v0Puutc9OrPjlUHmYr-w147-jfAoghlPaH8sGMKhh0VTEaaRVb9L5AMafGWVWHqv6OBN6s4fZtwAAWUuF7w3OmwEoGDE2p9-hHcFnd5l0BeM/s400/IMG_0178.JPG" alt="" id="BLOGGER_PHOTO_ID_5424324945399114578" border="0" /></a><br />The leaves of the lemon grass are predominantly used for tea, flavours for soups and paste, as well as in marinades. The root however is used for everything else, and I mean everything! Use only the thick, bottom third of the root for cooking.<br /><br /><span style="font-weight: bold;">Galangal</span><br /><br />Another member of the ginger family, galangal is sometimes referred to as 'sweet ginger' because of its smell, when actually it still creates a spicy taste to your dish. Fresh is preferred to powder, and it can be sliced and kept sealed in the freezer for a few months.<br /><br /><span style="font-weight: bold;">Garlic Chives</span><br /><br />I'm not sure how easy this is to come across outside of Asia, as I've not actually cooked with it before. It's used for spring rolls and pad thai (rather than spring onion, which alters the flavour of the dish and should be avoided).<br /><br /><strong>Hot Basil Leaf<br /></strong><br />Used in stir fries to create a strong, sharp flavours.</div><br /><div><strong>Sweet Basil Leaf/Thai Sweet Basil</strong><br /><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5423919670489205314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JGfbe5rqNyHLoCIo_1F81ebtJno6oUA-SqnQbI_eHISQTXLjmg2X9yAvN4FXz7r4eLbxhwAB8TdioF6NFrGWo-fKBQ-Uzt12RcsByww-4Grf3nQHcEG63F27YL1fGTC_K4s-aHmy7bs/s400/IMG_0179.jpg" border="0" /><br />Often used as a garnish, as well as in curry pastes (red or green) or eaten fresh with salads.<br /><br /><br /><p><strong></strong></p><strong><br /></strong><br /><br /><div><strong><br /></strong><br /><br /><!--Session data--></div><br /><br /><br /></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-82505871894974808252009-12-30T06:11:00.000+00:002010-01-12T12:41:02.738+00:00Thai Hot Pot<span style="font-family:trebuchet ms;">Fondue may seemed to have died a 70s death, but I'm all for spreading the word about this version. You'll hear me rave about Thai food over and over, but this one really is for the masses. Such an easy concept, but so nice for a few people to share the experience of cooking/burning/pushing themselves to their spicy limits along with a nice Singha beer.<br /></span><br /><div style="text-align: center; font-family: trebuchet ms;"><div style="text-align: left;"> At this particular restaurant (you'll find them dotted around Thailand), you paid 109 Baht (the equivalent being just over 2 quid) for the tastiest 'All You Can Eat' buffet. Food included salad (which you could make yourself), vegetables, fish, meat - all marinaded in different sauces - for example beef and sesame, prawns and garlic, sweet and sour chicken, beef and oyster sauce. There was of course dessert for those who could fit it in...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81gFqrXRqgmxrhtstBYWvLdTdFxt-1fkC45tfpep3JsOzN3YVXMTGk_qAfyF5IUOilqleW5I7sTEpwAaR_Jf4whN63vkTPYPf4g7Ecvry563GTbfR-EBMs9WCzsEZyqRkXU52p-MkPww/s1600-h/IMG_3176.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81gFqrXRqgmxrhtstBYWvLdTdFxt-1fkC45tfpep3JsOzN3YVXMTGk_qAfyF5IUOilqleW5I7sTEpwAaR_Jf4whN63vkTPYPf4g7Ecvry563GTbfR-EBMs9WCzsEZyqRkXU52p-MkPww/s400/IMG_3176.JPG" alt="" id="BLOGGER_PHOTO_ID_5421691314732012322" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1K1mS8eGK8nuCT757WXNAGA2lgO3CxvVmRTK4XkpAGznUm0MBbdR00q4N9IOtdVs6RNKr_x9_ITTT2RuqqKFyEuMSriEl0KRMQQOFolWHJkQVANBBS930LUtG4eWIkxpIVBGagpYs8DY/s1600-h/IMG_3179.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1K1mS8eGK8nuCT757WXNAGA2lgO3CxvVmRTK4XkpAGznUm0MBbdR00q4N9IOtdVs6RNKr_x9_ITTT2RuqqKFyEuMSriEl0KRMQQOFolWHJkQVANBBS930LUtG4eWIkxpIVBGagpYs8DY/s400/IMG_3179.JPG" alt="" id="BLOGGER_PHOTO_ID_5421691049175205698" border="0" /></a><br /><div style="text-align: center;">Creating a fresh papaya salad<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3TDd4FhGuMfZaIprSDFjqdGjDGrbHRKo1xwTVx1ivprSMSMEUVsk4YWGnK8LHMqmWLP-GpmMSdMGytMh_qUvnQ8hDqXDRhO9wpgssp1113ViBcSIkYsa0p6CdsVBif10xAYFy9YxEeg/s1600-h/IMG_3181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3TDd4FhGuMfZaIprSDFjqdGjDGrbHRKo1xwTVx1ivprSMSMEUVsk4YWGnK8LHMqmWLP-GpmMSdMGytMh_qUvnQ8hDqXDRhO9wpgssp1113ViBcSIkYsa0p6CdsVBif10xAYFy9YxEeg/s400/IMG_3181.JPG" alt="" id="BLOGGER_PHOTO_ID_5421689841420483122" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUV-yJ-YAyfOGNmzmDs99biG5sgRe3nn9XOit1G9NF3ghnoymkFYeuW0DTdJGQ2UtmLqVQgXQkkzU7QfgfvuoqB-j4aatRSFLNfgevAIHN1Nzq7npCZ3vZEY0SxlPyn2GsCnl3gVOpKo/s1600-h/IMG_3180.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUV-yJ-YAyfOGNmzmDs99biG5sgRe3nn9XOit1G9NF3ghnoymkFYeuW0DTdJGQ2UtmLqVQgXQkkzU7QfgfvuoqB-j4aatRSFLNfgevAIHN1Nzq7npCZ3vZEY0SxlPyn2GsCnl3gVOpKo/s400/IMG_3180.JPG" alt="" id="BLOGGER_PHOTO_ID_5421689559360713170" border="0" /></a><br /><div style="text-align: center;">The idea is you stack your plate up with different food, marinades, sauces etc, then take them back to your table to do all the cooking yourselves. As you can imagine, fresh fish on an island in Thailand is not to be scoffed at!<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4G_p4ZQaUm5ON-arX25eND381qLKLAM1db0hnT6S6HPr2E7ZxoWTF_QpHYl4vcAxayTCMODgDIDpQy_P28LG6adEknM4VeUGs_SozqcPy1gbwFyZ8PPAnvog6rA7HEZQRQeZlzvFB-k/s1600-h/IMG_3182.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4G_p4ZQaUm5ON-arX25eND381qLKLAM1db0hnT6S6HPr2E7ZxoWTF_QpHYl4vcAxayTCMODgDIDpQy_P28LG6adEknM4VeUGs_SozqcPy1gbwFyZ8PPAnvog6rA7HEZQRQeZlzvFB-k/s400/IMG_3182.JPG" alt="" id="BLOGGER_PHOTO_ID_5421688931208733186" border="0" /></a><br /></div>It really is the ultimate pick and mix....<br /><br /><br /></div><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW2gR5F883C941c7RfM29tgupAQ4gvhM7flU3D0B6NX0CrHlHQf9ZjWlFN-4NOm4TKEhtQOPJjR7hQsf8GnMnnP-QfdS-JiXq6-wRE36M4To1RFHVQXLNEOJwavA6bNAT5zjcB42LjLM/s1600-h/IMG_3183.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW2gR5F883C941c7RfM29tgupAQ4gvhM7flU3D0B6NX0CrHlHQf9ZjWlFN-4NOm4TKEhtQOPJjR7hQsf8GnMnnP-QfdS-JiXq6-wRE36M4To1RFHVQXLNEOJwavA6bNAT5zjcB42LjLM/s400/IMG_3183.JPG" alt="" id="BLOGGER_PHOTO_ID_5421688674326924002" border="0" /></a><br /><div style="text-align: center; font-family: trebuchet ms;">As you can see, fat is put on the central point to create oil for the meat to cook in. The vegetables and other ingredients (i.e. prawns, chilli, herbs etc) are then added into the boiling water which is poured around the side, creating a delicious soup.<br /><br /></div><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG7MdXRThG3WzibVhu2mc0wViF6dwIqotcGaEsZscTbL75iZ6Vn_Nqz2PTBRMVJsKZVB4-R8ZotO3VdduUEE4RAfAFZRV3YCsazBW6p_msVAt481iJ3WLkkG8EYq4czymqsrpEPlrksU/s1600-h/IMG_3184.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG7MdXRThG3WzibVhu2mc0wViF6dwIqotcGaEsZscTbL75iZ6Vn_Nqz2PTBRMVJsKZVB4-R8ZotO3VdduUEE4RAfAFZRV3YCsazBW6p_msVAt481iJ3WLkkG8EYq4czymqsrpEPlrksU/s400/IMG_3184.JPG" alt="" id="BLOGGER_PHOTO_ID_5421688447749022354" border="0" /></a><br /><div style="text-align: center; font-family: trebuchet ms;">Put another shrimp on the.... ok enough with the cliche's, you get the idea.<br /><br /><div style="text-align: left;">So there you have it. I myself am keen to get hold of one of these cooking devices if I can back home, if not maybe from Bangkok. Such a great idea for a social dinner party, let's all get stuck in...<br /></div></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1tag:blogger.com,1999:blog-4663880510044743711.post-19516901329576370052009-12-30T05:43:00.000+00:002009-12-30T06:04:51.184+00:00Thai BBQ V: Some Added Extras (and a lot of garlic!)<span style="font-family: trebuchet ms;font-family:trebuchet ms;" >There are of course many different foods which are great for barbecuing, and these are just a few more that we </span><span style="font-family:trebuchet ms;">decided to add. When in Rome and all that!</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">Beef Fillet Steak<br /><br /></span><span style="font-family: trebuchet ms;">Garlic Pepper<br />Salt</span><br /><span style="font-family: trebuchet ms;">Olive Oil</span><br /><span style="font-family: trebuchet ms;">Beef Stock (OXO cube or similar)</span><br /><span style="font-family: trebuchet ms;">Crushed garlic</span><span style="font-weight: bold; font-family: trebuchet ms;"><br /><br /></span> <span style="font-family:trebuchet ms;">Cut the beef into wide chunks, about one inch think. Next, crush the garlic using a pestle and mortar, add a couple of tablespoons of olive oil, one cube of beef stock and a couple of pinches of salt and pepper. Mix the ingredients well, and rub into the beef (if the beef is cold from the fridge, allow it to come to room temperature before marinading).<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsfKawC2FKh3eN2N5ZUVeWAJ1YofLhb_CJxtTJq65TVhmHi9PsHw7KHmceJOu7eXXtUrHZTB6BdW4PMBY3Or-1uD2tRmAGcWrlR5FuU_KuogJSpJ5CiCJlid_roOnAm-mUrHD-PkKa38/s1600-h/IMG_3247.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsfKawC2FKh3eN2N5ZUVeWAJ1YofLhb_CJxtTJq65TVhmHi9PsHw7KHmceJOu7eXXtUrHZTB6BdW4PMBY3Or-1uD2tRmAGcWrlR5FuU_KuogJSpJ5CiCJlid_roOnAm-mUrHD-PkKa38/s400/IMG_3247.JPG" alt="" id="BLOGGER_PHOTO_ID_5420906066058384946" border="0" /></a><span style="font-family:trebuchet ms;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeSCHqyzCRixLcLkh0_GZsFWYxd74tcstmcboTYayDJHE2eZdmAHYV0vCc31uAOv4vibAEkodbmtPLGtg6VjafJZ3KXamNvzTGFCCrjpBd04KhREtpsWKUfneV29A7CeIa9ZdpLZGcRs/s1600-h/IMG_3251.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeSCHqyzCRixLcLkh0_GZsFWYxd74tcstmcboTYayDJHE2eZdmAHYV0vCc31uAOv4vibAEkodbmtPLGtg6VjafJZ3KXamNvzTGFCCrjpBd04KhREtpsWKUfneV29A7CeIa9ZdpLZGcRs/s400/IMG_3251.JPG" alt="" id="BLOGGER_PHOTO_ID_5420905697761023842" border="0" /></a><br /><span style="font-family:trebuchet ms;">Once the BBQ is ready, place the strips evenly over the flames, turning every minute or two. Beef is really a personal taste, and some may prefer it well done, others on the rarer side, so it's really up to you how long you cook them for.</span><br /><span style="font-family:trebuchet ms;"><br /><span style="font-weight: bold;">King Prawns<br /></span></span><br /><span style="font-family:trebuchet ms;">Garlic<br />Butter<br />Lemon Juice<br /></span><br /><span style="font-family:trebuchet ms;">Mmmm! I love these! And over here they are just so big!</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8ORz2Zip3phWE1vSrNSL9PGlL_KdRjk2H4zx_I5Giaq4XQsCJOvSsptrOwT8CF009m77wX2PH980gsAu-9BlZdNUkpLZFSqeXVLpdvZFWL1EuLkp0LWeuAn_7HGD7E8ZlIiBBbrtx00/s1600-h/IMG_3252.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8ORz2Zip3phWE1vSrNSL9PGlL_KdRjk2H4zx_I5Giaq4XQsCJOvSsptrOwT8CF009m77wX2PH980gsAu-9BlZdNUkpLZFSqeXVLpdvZFWL1EuLkp0LWeuAn_7HGD7E8ZlIiBBbrtx00/s400/IMG_3252.JPG" alt="" id="BLOGGER_PHOTO_ID_5420905339283418082" border="0" /></a><br /><span style="font-family:trebuchet ms;">A really simply idea for uncooked prawns is to chop up some garlic and mix with some melted butter and a couple of squirts of lemon juice (fresh is best). Drizzle over the prawns and then simply stick them on the barbie, turning occasionally. You can tell when they are cooked as they will turn from grey to pink (this only takes a very short time).<br /></span><br /><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Veggies</span></span><br /><br /><span style="font-family:trebuchet ms;">Last but definitely not least - for those who like to venture away from meat and garlic bread, BBQ'd veggies can be really delicious - I particularly love roasted peppers and jacket potatoes. I won't go so far as to tell you how or what to cook, as veg is so easy to do, and you can really use whatever you want. This is what we got up to:<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSygatY1qFhV55H0DI6tDRLFQEhX3b8NnUDzGHrGR0e3w98w2zR8_xNPblnv2D9PrNVIDaGL0l08bxveFgaVRlflXWt06RBebcZHkwvOeNnYXLvwt-aqDuY7jV9W_lSS4dFOqRAjU1OMc/s1600-h/IMG_3258.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSygatY1qFhV55H0DI6tDRLFQEhX3b8NnUDzGHrGR0e3w98w2zR8_xNPblnv2D9PrNVIDaGL0l08bxveFgaVRlflXWt06RBebcZHkwvOeNnYXLvwt-aqDuY7jV9W_lSS4dFOqRAjU1OMc/s400/IMG_3258.JPG" alt="" id="BLOGGER_PHOTO_ID_5420905040643849906" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:trebuchet ms;">Sweetcorn</span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXLBblCnWMojIazHrmBQ-D4xS-pfIOaAK4j_90hW_E48veGxtrNw0kE-2fjtFqfNqd4HeAf_rOtVlFGAhOdg8iMIvva6jP1L2L8YbXZs9WqTi9MRaRaSi4I_aDs-DxvVuY_Da_t9wS-8/s1600-h/IMG_3256.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXLBblCnWMojIazHrmBQ-D4xS-pfIOaAK4j_90hW_E48veGxtrNw0kE-2fjtFqfNqd4HeAf_rOtVlFGAhOdg8iMIvva6jP1L2L8YbXZs9WqTi9MRaRaSi4I_aDs-DxvVuY_Da_t9wS-8/s400/IMG_3256.JPG" alt="" id="BLOGGER_PHOTO_ID_5420904828235609442" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:trebuchet ms;">Aubergines and peppers</span><br /><br /></div><span style="font-family:trebuchet ms;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbLnmNJOpFF-WWFsKyv2hPGECspDhd_mJ6lw6ytQ41kVuRI2dIpoNu8rZiYvvXvYCD4xbbgMYBKgnu3VGMZFKXkPRaAGI4PryMb7ghExV3BCV2UVE4T4j4DC3SECyOlupR76JYoGO2XE/s1600-h/IMG_3255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbLnmNJOpFF-WWFsKyv2hPGECspDhd_mJ6lw6ytQ41kVuRI2dIpoNu8rZiYvvXvYCD4xbbgMYBKgnu3VGMZFKXkPRaAGI4PryMb7ghExV3BCV2UVE4T4j4DC3SECyOlupR76JYoGO2XE/s400/IMG_3255.JPG" alt="" id="BLOGGER_PHOTO_ID_5420904591607660786" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:trebuchet ms;">A variety of mushrooms</span><br /></div><span style="font-family:trebuchet ms;"><br /></span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-66855813661923490922009-12-30T04:43:00.000+00:002009-12-30T05:44:42.117+00:00Thai BBQ III: Rack of Ribs<span style="font-family: trebuchet ms;">A favourite for many I know, and these will definitely please those who consider themselves rib enthusiasts! I've never cooked ribs myself but these came out absolutement perfectos! (Yeah, I've got lingo too y'know).</span><br /><br /><span style="font-family: trebuchet ms;">So, to the point...</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">Serves 5-6 as an appetiser<br /></span><br /><span style="font-family: trebuchet ms;">Rack of ribs</span><span style="font-family: trebuchet ms;"> (see photo reference below)</span><br /><span style="font-family: trebuchet ms;">Small bowlful of garlic cloves (around 2-3 whole garlic bulbs)</span><br /><span style="font-family: trebuchet ms;">Garlic pepper</span><br /><span style="font-family: trebuchet ms;">Coriander root</span><span style="font-weight: bold; font-family: trebuchet ms;"><br /><br />To cook:<br /><br /></span><span style="font-family: trebuchet ms;">BBQ sauce (either home-made or shop bought)</span><span style="font-weight: bold; font-family: trebuchet ms;">.<br /><span style="font-weight: bold;"><br /></span></span><span style="font-family: trebuchet ms;"><span>Firstly, you need to get those peelers going and peel all the garlic cloves. If you don't like the smell of garlic on your fingers, perhaps find a willing assistant. Secondly, roughly chop up a good handful of coriander root - not too much - just enough to bring out the flavour and so you can say 'Abra Cadabra' when throwing them into the broth (No? Just me? ok...)<br /><br /><br /></span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwITdSqEHp6crl5CmD4MluZIpuj7-aPsPv35PY0PUmojmGlcxGu5qpN7t74hhJC-SRNb7ofyTEsekRk-yqztabpzbsQR5LdUD8hQUOR1L0VsDU87h2lv-py8dlMmKvXAKWmuapa1r1aDA/s1600-h/IMG_3235.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwITdSqEHp6crl5CmD4MluZIpuj7-aPsPv35PY0PUmojmGlcxGu5qpN7t74hhJC-SRNb7ofyTEsekRk-yqztabpzbsQR5LdUD8hQUOR1L0VsDU87h2lv-py8dlMmKvXAKWmuapa1r1aDA/s400/IMG_3235.JPG" alt="" id="BLOGGER_PHOTO_ID_5420889389228321474" border="0" /></a><br /><span style="font-family: trebuchet ms;"><span>Next, pull out your trusty wok, and fill with cold water - enough to comfortably cover the ribs when they are in said pan. Now add your peeled garlic cloves (whole), along with the coriander root and a good few sprinkles of some garlic pepper (alternatively, you can just use black wholegrain pepper).<br /><br /><br /></span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFOoStXRpJqbKq0VrC5HW_OBik6WypyFkwi7G1WsNgXJVPidgWmKjBACgnBF0YGXMoIVJ5rCZN9_APkZ7m9iLXojX792v614tffEAff0WBXt2J8qZFftLV12Kg3EZ22KuNPfkt7XdwWw/s1600-h/IMG_3237.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFOoStXRpJqbKq0VrC5HW_OBik6WypyFkwi7G1WsNgXJVPidgWmKjBACgnBF0YGXMoIVJ5rCZN9_APkZ7m9iLXojX792v614tffEAff0WBXt2J8qZFftLV12Kg3EZ22KuNPfkt7XdwWw/s400/IMG_3237.JPG" alt="" id="BLOGGER_PHOTO_ID_5420888711681175778" border="0" /></a><br /><span style="font-family: trebuchet ms;">Now simply turn on the heat and bring to a simmering boil. The ribs need to become very tenderised before going onto the BBQ, so leave them to simmer for up to 30 minutes - enough so that nearly all the water has been soaked up or evaporated.</span><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrf3aEO_S5XQechBSzWtALqgYmksUbCXcFAbWKaOMt7yDE1zbLh_HaVo1TdW1mAf5j49GiqIPPuhtacvMRtIZEwly-cwJVnqc4BxR-wJkwlhZRLmhCtP6RK0nNo63VgjiDvoiYO5HB78/s1600-h/IMG_3259.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrf3aEO_S5XQechBSzWtALqgYmksUbCXcFAbWKaOMt7yDE1zbLh_HaVo1TdW1mAf5j49GiqIPPuhtacvMRtIZEwly-cwJVnqc4BxR-wJkwlhZRLmhCtP6RK0nNo63VgjiDvoiYO5HB78/s400/IMG_3259.jpg" alt="" id="BLOGGER_PHOTO_ID_5420888405375277634" border="0" /></a><br /><span style="font-family: trebuchet ms;">Remove the ribs and place on a draining rack or similar to remove any excess water.</span><br /><br /><span style="font-family: trebuchet ms;">Next it's time to slather on some BBQ sauce. Unfortunately, because we were eating at our friends house who had only moved in 2 days previously, ingredients were limited so I have to admit, we got out the shop bought BBQ sauce. I know I know, I can hear the tuts from here, but rather than admit complete defeat, I've looked around on the internet and found you a really nice alternative if you want to make your own:</span><br /><br /><a style="font-family: trebuchet ms;" href="http://www.recipeslib.com/sauces/bbq-sauce/69425-rib-eye-express-bbq-tag-team-barbeque-sauce.html">Rib Eye Express BBQ Tag Team Sauce</a><br /><br /><span style="font-family: trebuchet ms;">So all that's left to do, is marinade the ribs in the sauce. Do all the preparation for the ribs prior to lighting the BBQ, as you can then let them marinade nicely in the sauce before loading them onto the barbie. When ready, cut the ribs into smaller portions (either individually for appetiser size, or larger for a main meal) and add to the BBQ for around 10 - 15 minutes.</span><br /><br /><span style="font-family: trebuchet ms;">Et voila!</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">NB</span><span style="font-family: trebuchet ms;"> Please remember pork needs to be thoroughly cooked through, and BBQ food is notorious for food poisoning - just remember if it looks done on the outside, it probably is - but always check the meat in the middle just in case....</span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-78980851279054779612009-12-29T09:16:00.000+00:002010-01-12T12:41:32.253+00:00Thai BBQ II: Thai Style Tuna + Chinese Alternative<span style="font-family:trebuchet ms;">This barbecued tuna is an easy alternative to just chucking it on the barbie, and once you've got all the ingredients together takes no time at all. For a Chinese alternative scroll to the bottom...</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Serves 4:</span><br /><br /><span style="font-family:trebuchet ms;">4 tuna steaks (preferably fresh tuna)</span><br /><span style="font-family:trebuchet ms;">Fresh lemon grass</span><br /><span style="font-family:trebuchet ms;">Ginger (Thai use an ingredient called 'gananga' but if unavailable ginger is a good alternative)</span><br /><span style="font-family:trebuchet ms;">Basil leaves</span><br /><span style="font-family:trebuchet ms;">Salt and Pepper</span><br /><span style="font-family:trebuchet ms;">Olive oil</span><br /><span style="font-family:trebuchet ms;">1 small chilli</span><br /><span style="font-family:trebuchet ms;">Garlic pepper</span><br /><span style="font-family:trebuchet ms;">Soy sauce</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >To cook:</span><br /><br /><span style="font-family:trebuchet ms;">Butter</span><br /><span style="font-family:trebuchet ms;">Silver foil</span><br /><br /><span style="font-family:trebuchet ms;">Our resident Thai chef says that you can just throw in any herbs, but these are a good starting point.</span><br /><br /><span style="font-family:trebuchet ms;">Firstly chop the lemon grass into 2 inch lengths (quite thin) to create a small handful and put into a mixing bowl, along with the chopped small chilli. Grate around 1-2 tablespoons of ginger and add, along with 2 tablespoons of olive oil, a pinch of salt and pepper, a pinch of garlic pepper and 1 tablespoon of soy sauce. Chop a handful of basil to release the flavour and add all the ingredients into the bowl and mix well.</span><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1V1vuVvyQTnj36QGFte5lDtN04rvdBkPemdKObNjlLo2hyH_mJI0ZfVEmb25NPnCBu1fMhz3Pe11aB9Gb-Mse0Ul6OShqvT6-lqUIw__SGfLMNTVGVlWXYlpdKlQ57l4xnGr-bK07MM/s1600-h/IMG_3238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1V1vuVvyQTnj36QGFte5lDtN04rvdBkPemdKObNjlLo2hyH_mJI0ZfVEmb25NPnCBu1fMhz3Pe11aB9Gb-Mse0Ul6OShqvT6-lqUIw__SGfLMNTVGVlWXYlpdKlQ57l4xnGr-bK07MM/s400/IMG_3238.JPG" alt="" id="BLOGGER_PHOTO_ID_5420589490607010994" border="0" /></a><br /><span style="font-family:trebuchet ms;">Once mixed, place aside and cut a cross into both sides of each tuna steak, about one inch deep. Salt both sides of the tuna by rubbing it in with your fingers:</span><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6v7NpdCmpdSnKznOCduToY9oDjU3ZZinTibss6CVo0zdTWNMF_91O3-2kxayQXxsQ3deEzGUKZWAbJSEWoQlAzALrBQPaw4FE9D2uSVzi8mmZd57TJTih0LPvvVZtPhD4V0Fkbc1yrE/s1600-h/IMG_3244.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6v7NpdCmpdSnKznOCduToY9oDjU3ZZinTibss6CVo0zdTWNMF_91O3-2kxayQXxsQ3deEzGUKZWAbJSEWoQlAzALrBQPaw4FE9D2uSVzi8mmZd57TJTih0LPvvVZtPhD4V0Fkbc1yrE/s400/IMG_3244.JPG" alt="" id="BLOGGER_PHOTO_ID_5420587657641831778" border="0" /></a><br /><span style="font-family:trebuchet ms;">This will help to draw in the marinade flavours. Next, butter 4 square cuts of foil, big enough to wrap the tuna in so it is tightly wrapped and air tight. Place a healthy spoonful of the herb mixture on top of each steak, and wrap up tight:</span><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PlDkncv-v-7kVrRcaAt6LXKXpBf01NBySJaDkydR_O6rrkPkfy351QqOK9Sbt5GgZS_ynLuB2aYYl8kNEH_LxFEfh6ISPAEo_AdboWlkO2ANio_2oHtghtrzZ7J3iKQi9VbXpWraTRY/s1600-h/IMG_3245.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 468px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PlDkncv-v-7kVrRcaAt6LXKXpBf01NBySJaDkydR_O6rrkPkfy351QqOK9Sbt5GgZS_ynLuB2aYYl8kNEH_LxFEfh6ISPAEo_AdboWlkO2ANio_2oHtghtrzZ7J3iKQi9VbXpWraTRY/s400/IMG_3245.JPG" alt="" id="BLOGGER_PHOTO_ID_5420587034854182178" border="0" /></a><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharD9E1Hh6x7PzalDkNW7YPLULxnGFBZMctC7OvKoJqHUV7qPrsW6LfiAbGgR8ZKtE0iWT5xP3OHYABkBBCKg_8NhUi7WBLDfe0yaBqT_rF2lQjBkgmQueSFS_uN26whBJBHk2L7AXl8Y/s1600-h/IMG_3246.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharD9E1Hh6x7PzalDkNW7YPLULxnGFBZMctC7OvKoJqHUV7qPrsW6LfiAbGgR8ZKtE0iWT5xP3OHYABkBBCKg_8NhUi7WBLDfe0yaBqT_rF2lQjBkgmQueSFS_uN26whBJBHk2L7AXl8Y/s400/IMG_3246.JPG" alt="" id="BLOGGER_PHOTO_ID_5420585634680893298" border="0" /></a><br /><span style="font-family:trebuchet ms;">Leave the herb and mixture to marinade for about 20 minutes, before placing on the pre-heated BBQ. The steaks should take around 15 minutes to cook, but keep checking as like beef, tuna doesn't have to be cooked all the way through before serving, so depending on individual tastes you might want to use less or more time.</span><br /><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Chinese Alternative</span><br /><br /><span style="font-family:trebuchet ms;">4 tuna steaks</span><br /><span style="font-family:trebuchet ms;">Shitake mushrooms/ Rat Ear mushrooms<br />Beansprouts<br /></span><span style="font-family:trebuchet ms;">Ginger (about 2 tspns)</span><br /><span style="font-family:trebuchet ms;">Garlic</span><br /><span style="font-family:trebuchet ms;">Soy sauce</span><br /><span style="font-family:trebuchet ms;">Oyster sauce</span><br /><span style="font-family:trebuchet ms;">Pepper</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >To cook:</span><br /><br /><span style="font-family:trebuchet ms;">4 square cuts of silver foil</span><br /><span style="font-family:trebuchet ms;">Butter</span><br /><br /><span style="font-family:trebuchet ms;">As with the Thai style tuna, you need to mix all the ingredients in a bowl before mar</span><span style="font-family:trebuchet ms;">inading. Firstly chop the ginger into strips (see picture below), followed by a chopped handful of mushrooms (chopped quite large) and add to the bowl. In Thailand they use mushrooms called 'Rat Ear' - as you can see from the shape that is exactly what they look like:</span><br /><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnjDsl_89yfIcFIQ6Dtft-PM0jCrM_2G3okkpv3rORMJ1cZAuVNI-HK3CHdqO09egNriAXqiOA9XEby5I5i3OJfGvhvLVZSS9J1HjYOrfkg425iGRvARDt3BSaOEN9KIUfEhmr4qttyY/s1600-h/IMG_3267.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnjDsl_89yfIcFIQ6Dtft-PM0jCrM_2G3okkpv3rORMJ1cZAuVNI-HK3CHdqO09egNriAXqiOA9XEby5I5i3OJfGvhvLVZSS9J1HjYOrfkg425iGRvARDt3BSaOEN9KIUfEhmr4qttyY/s400/IMG_3267.JPG" alt="" id="BLOGGER_PHOTO_ID_5420590846606031074" border="0" /></a><br /><span style="font-family:trebuchet ms;">For an alternative, you can use shitake mushrooms which are available in most supermarkets. Next, peel a small handful of garlic (4-5 cloves) and rather than chopping it into small pieces, use the flat blade of a large kitchen knife to crush the garlic (do this on a hard chopping board or kitchen surface). Finally, add a good glug of oyster sauce and a pinch of pepper to the bowl and mix well.</span><br /><br /><span style="font-family:trebuchet ms;">Next, cut a one inch deep cross into each side of the fish steak (as above), </span><span style="font-family:trebuchet ms;">salt both sides of the tuna by rubbing it in with your fingers,</span><span style="font-family:trebuchet ms;"> and place the fish onto the buttered foil. You do not need to butter the whole piece, just enough for the tuna to sit on. Add a good heaped tablespoon or two of the mixture onto the top of the fish and wrap up so the foil is air tight.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnTxteAgc14sG9AwEPeYJHSgZkji3hkw-U9rM1WAOen9pITEo5nGfYGdDLSopXUoMf9uAYmIKKbcJKneuFC2shyphenhyphenAdMcTkiqen7WsQ7k0tZas2x2xOlY_DgX_2lWUAnoiUmpBvvWhKwdI/s1600-h/IMG_3263.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnTxteAgc14sG9AwEPeYJHSgZkji3hkw-U9rM1WAOen9pITEo5nGfYGdDLSopXUoMf9uAYmIKKbcJKneuFC2shyphenhyphenAdMcTkiqen7WsQ7k0tZas2x2xOlY_DgX_2lWUAnoiUmpBvvWhKwdI/s400/IMG_3263.JPG" alt="" id="BLOGGER_PHOTO_ID_5420585150243171458" border="0" /></a><br /><span style="font-family:trebuchet ms;">Place the fish on the pre-heated BBQ for 15 minutes or so, or until cooked as desired.</span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-49243793353982508422009-12-29T06:14:00.000+00:002010-01-12T12:41:46.522+00:00Thai BBQ I: Shopping Trip<div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Luckily for me, we arrived in Phuket on the 5 December, and spent a few days staying with a friend from college, whose girlfriend happens to be a trained Thai chef. Unfortunately for her, this meant being bombarded with questions and a camera for the majority of our meals (thanks Thippsy!)....</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">One of the best meals we had was a BBQ prepared by Thipps and some willing UK kitchen hands who were only to happy to share in the results! First off we hit the markets for the food, which wherever you go in Asia are always so colourful and exciting, but also so unbelievably cheap. While restaurant food in SE Asia is obviously cheaper than being in the UK, the food from the market is mere pennies in your pocket. We all chipped and came up with this lot....<br /><br /></span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET0x5Qtua3royd_gTJC_QYc5lvOkX498HEV0XRwfr3HGilU6XLR_Zt8yLHcscDNGxsR61mPjp_zEDXHExpwP-_9coofj1p5K6nehRsqJOWKb2UlBHg4BcVEPjQAwJYW69Tp3Hu6I8vYY/s400/IMG_3225.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" alt="" id="BLOGGER_PHOTO_ID_5420544379788689170" border="0" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Everything seems to come in super size in Thailand. This is basically the Thai version of runner beans.<br /><br /><br /></span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKe-FBmQ_7qQTiBm3qsTLNZ3gwNumFernNJNu7PKuWq_ZvA9de1VYDatN2Rf1QnCSi-fMe9_A6D_VSgJdoKrkdgawurR20r6VFCgX1-2TTcPZZ7xpcQa2S23DlYoyPfEGNUN7A0A77jkM/s400/IMG_3226.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" alt="" id="BLOGGER_PHOTO_ID_5420544103656704914" border="0" /></div><div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Some chillies to get those taste buds going!</span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5ZlbbwtasLy3kInIkGDT7Kzq5v0TAx75noel_Q_lM56mGZ-a-JyHLBlrKw63lB85zlfmlOpeCV32ylLqfEe560Y7TqPplDIQDdw79XEgH0d_-p6c-O5V2LCCsv17wSYyH4Zu2SE0J2M/s400/IMG_3227.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420543821071780994" border="0" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Anchovies</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNn0xNdK85Njjrgh_TkPVbM0Ow6ggRtRgFDixP5Ib6fhWl2gg_tuskDDFMs-qsTAaqMmdzJW0wLxwJrtxbh2FkWM9FXgOIwS3lghuFru2Zs8symkUlihi7AgDyQ0xbuYhWyEGTPYSoeA/s400/IMG_3228.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420543547095801714" border="0" /><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">King prawns - incredible size!<br /><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RYP5bJS3xeWTeYgqTwZY_0a4bbNqOTJBF0kbE5NH5Uc9JgFbt9fxH_jh7TarqC0KZKtokixhs_WdToLPxNVz46fF9c-tKh6LrFrMsX1CN4pOuptWIiKXbW89g5fwlmoFSTLLKAdTnBM/s400/IMG_3230.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420542873394190370" border="0" /></div><div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">We ended up buying 5 fish for 180 baht - that's about 3 quid.<br /><br /><br /></span></span></div></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIfdgolzPzIPYE0C14wwYqzADEUk9haqCjfhaWD9lEBp7pCKAcl06k_zn0TB9fsMssENJlFsUUIn4qX2sd3_UBlnqnHNOpdI1329SwgNFBaM5D1vLqa0OoaxmH4HQGyzoUdy7kw3wWio/s400/IMG_3231.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420541875079236834" border="0" /></div><div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Mammoth squids!<br /><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPX1tLlHU_OG50IFB1orrQDuQJkx7Ov7KuiIOX192849aRrkNlEa1rfrWmrIPOftdLb0GpkX0cwj2_SG0s4sIwSBn7Ci-PLPX14nXJH7X6FiwvWCIzmIS8uXK2e9A7jXha17kzweOc-K0/s400/IMG_3232.JPG" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420541042278510498" border="0" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">More chilli to get those taste buds going...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Check out Thai BBQ II for some recipe tips...</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><br /></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-28699255431464011852009-12-19T08:37:00.000+00:002009-12-30T06:04:09.599+00:00Vietnam: In Conclusion<div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I'm sorry it's been a while since I've posted on here, both myself and the better half spent the majority of November being ill, and then it seems I got lazy somewhere around flying back into Thailand and hanging around on beaches in December...</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Anyway, I just want to leave you with some thoughts on Vietnam. Firstly if you've decided that it's worth a visit (and it definitely is), I advise working your way from north to south - i.e. flying into Hanoi and out of Ho Chi Minh (Saigon). Three reasons; firstly, the weather inevitably gets warmer (although watch out for the storms!), the places become more relaxed and beautiful and the food - most importantly - really warrants your attention.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">We took the usual sleeper bus option from Hanoi down to HCM having already visited Sapa (definitely worth a look) and Ha Long Bay while we were teaching in Hanoi. Our stops went as thus:</span></div><div><ul><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hanoi</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Nimh Binh</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hue</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hoi An</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Nha Trang</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Mui Ne</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hoi Chi Minh</span></li></ul><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hue and Hoi An really wet our appetites while we were travelling through. Unfortunately for us, food in the north was quite a disappointment for what we had come to expect - perhaps because we were living in student accommodation - I'm sure other visitors have better views of Vietnamese cuisine. For that reason Hue was the first place that we felt really paid attention to food, and there was a good variety throughout the former capital of Vietnam.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">However, we were only there for 24 hours, so I'd really like to draw your attention to Hoi An. Famed for its own style of cuisine, the food was cheap and excellent. The best place we ate at regularly was called 'Mr Hung's', - a small street vendor restaurant down on the river next to </span><a href="http://maps.google.co.th/maps?rlz=1C1CHMB_thTH344&sourceid=chrome&q=hoi+an+map&um=1&ie=UTF-8&hq=&hnear=%E0%B8%AE%E0%B8%AD%E0%B8%A2%E0%B8%AD%E0%B8%B1%E0%B8%99,+%E0%B8%9B%E0%B8%A3%E0%B8%B0%E0%B9%80%E0%B8%97%E0%B8%A8%E0%B9%80%E0%B8%A7%E0%B8%B5%E0%B8%A2%E0%B8%94%E0%B8%99%E0%B8%B2%E0%B8%A1&gl=th&ei=Jpk5S4vcFZLm7AOZ3qD1Cg&sa=X&oi=geocode_result&ct=image&resnum=1&ved=0CAwQ8gEwAA"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hoi A</span></a><a href="http://maps.google.co.th/maps?rlz=1C1CHMB_thTH344&sourceid=chrome&q=hoi+an+map&um=1&ie=UTF-8&hq=&hnear=%E0%B8%AE%E0%B8%AD%E0%B8%A2%E0%B8%AD%E0%B8%B1%E0%B8%99,+%E0%B8%9B%E0%B8%A3%E0%B8%B0%E0%B9%80%E0%B8%97%E0%B8%A8%E0%B9%80%E0%B8%A7%E0%B8%B5%E0%B8%A2%E0%B8%94%E0%B8%99%E0%B8%B2%E0%B8%A1&gl=th&ei=Jpk5S4vcFZLm7AOZ3qD1Cg&sa=X&oi=geocode_result&ct=image&resnum=1&ved=0CAwQ8gEwAA"><span class="Apple-style-span" style="font-family:'trebuchet ms';">n Market</span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';">. Here you can taste all the delicacies of the region, including White Rose, Cao Lau and Won Tons. The first is similar to dim sum, and is basically made up as shrimp dumplings. The secret is very dear to the locals however, so good luck getting the recipe!</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Cao Lau was a kind of a soup, but utilised only a small amount of water - the rest being made up of vegetables, noodles, dry pancakes and fish or meat. The noodles are made from a local sticky rice soaked in wells from the area to produce a very specialised flavour, which creates a very satisfying meal (or starter if you're feeling really hungry!)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div></div><div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40PqazdH7SLLfmjW6_0X9Jt1bpaJkOshoi_9Zm0Uj2ptBz-fhP53Du8Y1bZuKD0Hwt8dL2CrNBgbd34X8pGr8jKxV3Yhia3eot00ZcXJ9gkw86TL2wVrhvsT7N4vvjTvBFQF3VjBoGRg/s400/fukien-hoi-an-cao-lau-dish.jpg" style="margin: 0px auto 10px; text-align: left; display: block; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420536390785400738" border="0" /></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Image sourced: </span><a href="http://noodlepie.typepad.com/blog/images/fukien-hoi-an-cao-lau-dish.jpg"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Noodlepie</span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">The won tons were different to any Chinese type won tons you may have come across before. Rather than being wrapped up into twisted parcels containing delicacies of meat or vegetables inside, the won tons in Hoi An were similar to crispy poppadoms that had been deep fried, cut into slices and then scattered with vegetables and other toppings, including the mild chili sauce which they put on everything in Hoi An!</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_rmyT3_Kuwev1IS_qOB6xb3APV7AydXwFsa4vJ_LM95d8c_V2TrFk1yl3gLc_0Q7ygkWbGhlx1ASEpnNcAtRoY__1FUlviF4RQ0dtIQiRGm2ysuDhUVQkTENP0VJKjxBNK4BdWqbudw/s400/Fried_wonton_Hoi_An.JPG" style="margin: 0px auto 10px; text-align: left; display: block; cursor: pointer; width: 400px; height: 300px;" alt="" id="BLOGGER_PHOTO_ID_5420535829578495922" border="0" /></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Delicious and tasty - you can't miss out! Source: </span><a href="http://wikitravel.org/upload/shared/9/9e/Fried_wonton_Hoi_An.JPG"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Wikitravel</span></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Anyway, I just wanted to leave you with a taste of what we came across in Vietnam, and I hope from previous posts that you are at least becoming intrigued by the prospect of SE Asian food, especially if it isn't something you have tried particularly before. Check out previous recipes for ideas...</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div></div></div></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-72727708275670153292009-11-04T11:32:00.000+00:002010-01-12T12:42:04.988+00:00Essential Ingredients<span style="font-family:trebuchet ms;">While recipes will vary between cooks, there are some essential ingredients that I have become accustomed to using regularly when cooking Asian dishes, such as Thai or Vietnamese. If you want to start working with these sorts of recipes there are definitely a few items that are good to keep in stock. These are my recommendations:</span><br /><br /><ul style="font-family: trebuchet ms;"><li>dark soy sauce (used mostly for cooking)</li><li>light soy sauce (used mostly as a condiment)</li><li>ginger (fresh)</li><li>garlic (fresh)</li><li>lime</li><li>red chilli (chilli flakes can be useful as a reserve)</li><li>lemongrass</li><li>palm sugar</li><li>stock cubes</li><li>fish sauce</li><li>oyster sauce</li><li>salt + pepper </li><li>sesame oil</li><li>sunflower/vegetable oil </li><li>star anise</li><li>rice vinegar/white wine</li></ul><p style="font-family: trebuchet ms;"><br />If you are unsure of what these products are or look like, check out <a href="http://www.thai-food-online.co.uk/">Thai Food Online</a>, which has a comprehensive guide to ingredients that you can also by, or <a href="http://www.importfood.com/recipes.html">ImportFood.com</a>, which does good recipes as well as being an online supermarket.<br /><br />Don't forget you will also need a good wok, and a lot of chopsticks!</p>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-34840632841045860112009-10-31T11:18:00.000+00:002009-11-01T10:55:39.920+00:00Sweet Potato with Ginger Soup<span style="font-family:trebuchet ms;">Contrary to what the ingredients might suggest, this is served as a pudding in Vietnam, especially in the winter. The ginger supposedly helps you to sleep, and is also good for stomach aches.<br /><br /><strong>Serves 4</strong><br /><br />20g ginger, chopped into long, thin strips<br />50g sweet potato, skinless, diced small<br />2 small bowls of water – I have used this image so you can see the size of the bowls for reference only. Ignore the ingredients!<br /><br /><img id="BLOGGER_PHOTO_ID_5398732282561498146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKtqDkQgcCXZKMNNBZTFQye6EN2rAz-FePCSmpI6JMmgRRxY5ygo8TPZmK15-TZAzcC_FOqCGcbOK6jWgssgS0M3dP7YniFgtjAGp5ONagZMeqQdMQzMXl50M3jUsR_l8y9nKtVmBRqM/s400/IMG_2925.JPG" border="0" /><br />3 tbspn palm sugar<br />Cornflour<br /><br /><strong>To serve:</strong><br /><br />4 small bowls<br />Teaspoons<br /><br /><br />Boil the ginger, sweet potato, water and 1 tablespoon of palm sugar in a frying pan, with the lid off. Once brought to the boil, leave for 10 minutes (until the potato has become soft, but not mushy).<br /><br /><img id="BLOGGER_PHOTO_ID_5398731149351043586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgWkSizZkMLrBh9V0x8bFx8cmpXFfbGCclE8RA3i2-Z-xkAeYYh5UV5O-NT4x_SvnfVl7MHyi6jOR-JXd7gy0Vshk5F1L0KZ3euM_5g79llvZ3DGfXOFiSsF0EBpNPl1y6NflTzMdqls/s400/IMG_2941.JPG" border="0" /><br />When the mixture has started to reduce (after about 10 minutes), add the 2 remaining tablespoons of sugar and stir. Mix 2 tablespoons of cornflour in water to form a paste (quite runny). Add 1 tablespoon of this mixture to the soup.<br /><br />After about 5 minutes it will begin to look slightly gelatinous (15 minutes cooking time total). At this point, remove from the heat and serve a small amount into the bowls.<br /><br />Serve hot (and apologies for the clarity of this pic!):<br /><br /><img id="BLOGGER_PHOTO_ID_5398730309569189794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZqL-zYXjTxs7qV0Be-9E7ynEFmhqtxCaEWE1sYpyjzTOK1moEkglZv2bl3KJlOnJQWsGPh1MN3cRkM-ClodJZv04ApWoqaKRFMLsNBct9v4akKDoLRgmHFZYtHtrg1d2LtWFjbB34N4/s400/IMG_2943.JPG" border="0" />. </span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-15168511672841562212009-10-31T11:12:00.000+00:002010-01-12T12:42:26.713+00:00Steamed Catfish in Lotus Leaf with Tamarind Sauce<span style="font-family:trebuchet ms;">This is a really succulent dish, and because the fish is steamed, it retains all the moisture. While we used catfish for this recipe, you can alternate it for any white fish.<br /><br />If you are good with a filleting knife then you may want to start from scratch, but if (like me!) you’re more likely to end up shredding rather than filleting, then I suggest buying a large fillet that has been de-skinned and de-boned for you. Any local supermarket fish deli will provide this service for you.<br /><br />As this is more of a main meal, I suggest serving it with a helping of rice for each person.<br /><br /><strong>Serves 4</strong><br /><br />Large fillet of catfish (2 if smaller) or alternative white fish<br />1-2 large lotus leaves or banana leaves as available<br />2 tspn salt<br />2 tspn ground white pepper<br />4 tspn Aloma rice wine/regular white wine<br />Lime juice/rice vinegar for washing<br /><br /><strong>To serve</strong><br /><br />Cooked rice (enough for 4 people), served hot<br />Chopsticks<br />Tamarind and chilli sauce (see below)<br />Spring onion garnish (2-3 spring onions, sliced into long thin strips)<br /><br /><br />Firstly, wash the fish in either lime juice or rice vinegar. This will get rid of the fishy smell, and leave you with a really fresh smelling fish. Cut the fish into long, thick strips, around one inch wide:<br /><br /><img id="BLOGGER_PHOTO_ID_5398722214071399442" style="margin: 0px auto 10px; display: block; width: 401px; height: 306px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzY4AZYwjqqfn_wHL2bvgSAJvoK0wFJo85n1IT59GWoReniPPFAlfGCmRM0lgOVpeKh46sA8rmlabuDL5urqETA6KCfXCq9gSVrDzhL4wqlP1ZS4tPYbsI5jSycoxT0M9kaZetDlCeNYA/s400/IMG_2933.JPG" border="0" /><br />Place the fish into a mixing bowl, and add the salt, Aloma or White wine and pepper to the fish. Mix well, being careful to avoid breaking up the fish. We used chopsticks for this process, but I think using your fingers to rub the ingredients over the fish would be easier.<br /><br />Lay out the large banana or lotus leaves on the table and place the chunks of fish onto the leaves. Fold the leaves inwards to create a parcel with the fish inside.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398723185727212354" style="margin: 0px auto 10px; display: block; width: 401px; height: 309px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcH-6URdcyZoRnHKQzPsIQttN3OPpH_Jv4cESJ5m54fuWHv91Bx5pLW9-C6DdwwF3FWYLPeKAi_IB3iDP9iwAyhx7TIAkU31E5BGClXqmjs6xbpJlT2XwymYzehN-65bQGCPZlgsA-Sc/s400/IMG_2935.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5398724111563568466" style="margin: 0px auto 10px; display: block; width: 401px; height: 315px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sGYDhLB93ZKy3DBG71ULfhU-7Zk6Cfvoeym1eehjgJIkkqVwmE9xiZcR9Csj52SK025NVfeWTTKr02SYI2LNvY16JtAcGfnLscsBXzSWAoK220ODGiJ8YHbjd1EF-rNW7z9H1u92M7E/s400/IMG_2936.JPG" border="0" /><br />Steam the fish for 15 minutes in a steamer, making sure the opening to the leaves is on the underside, helping to keep it closed.<br /><br />While the fish is cooking, create the tamarind and chilli sauce using either pre-made tamarind paste (recommended) or tamarind solid. If using solid, slice off an appropriate amount and place in a bowl. Boil some water and pour it over the tamarind solid (not too much, the paste should be of a decent thickness) and leave for 20 minutes. Finally, to remove the remaining solids, sieve the tamarind mixture over a separate bowl. Add a tablespoon of mild chilli sauce and stir. The consistency should be similar to a sweet and sour or Hoisin sauce.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398724675457269218" style="margin: 0px auto 10px; display: block; width: 401px; height: 310px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj5Ll1AQuTCUxbm4YA0SiD_m-0kwY70qK-4K1Os3lSHvvke9VYHvt1Rd-3qJA3GJK1ahIiMDJEiJrNHW4Vdr1BZdFpNfGvehn-6EOBy12nL_fuphB2kOxIebS3xnKEFiA_qNTyvRfCpc/s400/IMG_2939.JPG" border="0" /><br />Serve hot with the rice and drizzle some of the tamarind and chilli sauce over the fish. Place the remaining sauce in a bowl as a condiment for the meal, and sliced spring onion garnish over the fish. </span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-23213337247597153622009-10-31T10:02:00.001+00:002010-03-30T20:51:49.007+01:00Chicken and Lemon Leaf Skewers<div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">These chicken kebabs were unbelievably good, and the lemon leaf had the most incredible flavor. We grilled these using a standard kitchen grill, but I’m sure they would taste just as great, if not better, thrown on the old barbie.</span></div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br />I have given the amount as serving four people on small skewers; however it is a very light dish, so you could use more chicken to bulk it up.<br /><br /></span><strong><span class="Apple-style-span" style="font-family:'trebuchet ms';">Serves 4<br /><br /></span></strong><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 large skinless chicken breasts (3 if smaller)<br />2 tspn palm sugar<br />4 Tbspn chopped lemon leaf<br />2 tspn 5 Spice Powder<br />4 tspn clear honey<br />2 tspn ground white pepper</span></span><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 tspn fresh chicken stock (in paste form if possible)<br /></span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span></b></span></div><div><span><strong><span class="Apple-style-span" style="font-family:'trebuchet ms';">To serve:</span></strong><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br />Small wooden skewers (about 6 inches long), pre-soaked in water for at least 15 minutes (avoids burning).<br /><br /><br />Slice the chicken into thin, similar sized strips:<br />Place in a mixing bowl with all the ingredients and stir for a couple of minutes (see photo for visual reference of chopped lemon leaf):<br /><br /><br /></span><img id="BLOGGER_PHOTO_ID_5398759446067363074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 327px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWcRUFeI-pseowrmSNtN5KHkBBEyEbjnaINN5svGNU_oENaOyi4X-UhPmNlyBP47tM9W4eFN19GW70dshermUa6KgxdOB_GggvDib0ojgMbVT-tn5KTClBVpIW6UmYPt5tXqjfS3J4vE/s400/IMG_2927.JPG" border="0" /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br />Leave to marinade for 10 minutes. Once marinated, thread the chicken onto the skewers lengthways, stretching the chicken flat.</span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span><img id="BLOGGER_PHOTO_ID_5398759009160950498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 301px; CURSOR: hand; HEIGHT: 387px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnnNPOcMPgOHDMU7M9F3taHulSjMDWsvPp1pQn_Uc5iRmEedB44oHJVAm8VWnV_vg4cyIECb21p-ibE2HEH7bW10Ebraj3Kp1h92vNTuyEIutrTpWNpyWw2KlYU1PeRuqbVHyHlECfq8/s400/IMG_2929.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5398759991622770578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 428px; CURSOR: hand; HEIGHT: 334px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvBp9wgVadQbRb6W8KYAdDeZRb5EkNrF4QWRnqJabYzJw040h_aOdlmtjmLnSw4k6u6CACykiy4JRqcDVjmAWx0pWMBJ5ZfXqSNLE82-bmXRPD00nlozDtOq8qI74WV5nXRAsHfT7mn4/s400/IMG_2931.JPG" border="0" /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><br /></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';">Grill on a medium heat for 10 minutes, turning every minute or two. Serve either as a starter by itself, or with rice or pitta bread for more of a main meal.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span><img id="BLOGGER_PHOTO_ID_5398703954494754594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2LYt6cMHX0xFrUsotDcjIHESKxoDVpSfrcF-Gz_OS_sk_tZ3u7OPUvuqg9vhd3d6a55u6wAdDdJjQCWdtwq4hJ8nQlNzvctMNo_AKY8SOTsHg1yAsCNFgsjAG4Q0MSmf9lmh9fr-MSE/s400/IMG_2938.JPG" border="0" /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Alternative</span></b></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">If this one isn't quite up your street, or you fancy a change, why not try a marinade of soy sauce, honey and fresh chopped chilli. Simply mix the ingredients and pour of the chicken, leaving to marinade in the fridge for a minimum of half an hour. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">When ready, thread the chicken pieces onto some skewers and grill on a medium heat for around 10 minutes (make sure the chicken is cooked white all the way through), turning regularly.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaZBsxVvuMYUKGPWjKhs-rEqPIIZjbW0B3bLuCXYUW2kVBVO56HmFhkL6LQ1nJlFdniD5O8CyD1rhMprr8vv7wgYpHnV3HS4O6otBotBvOH3mvvNjp9TGD2LoEwDAbio2Z7-E0i5WL7E/s400/IMG_0906.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454516060287606658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><br /></div>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-47516041762240234242009-10-31T09:52:00.000+00:002010-02-09T11:32:04.880+00:00Fresh Spring Rolls / Summer Rolls<div align="left"><span style="font-family:trebuchet ms;">The best thing about spring rolls is that you can pretty much add whatever you like to the roll. Fresh spring rolls are very light and healthy, and are great as an appetiser or snack. There are two differences to take into account between deep-fried spring rolls and fresh spring rolls when cooking.<br /><br /><strong>Fresh spring rolls (also known as Summer Rolls):</strong> Use <strong>square</strong> rice paper<br /><br />All ingredients must be cooked prior to wrapping as necessary (for example pork).<br /><br /><strong><a href="http://thenibblingtoad.blogspot.com/2009/10/home-made-spring-rollsnem.html">Fried spring rolls</a>:</strong> Use <strong>round</strong> rice paper<br /><br />Ingredients do not have to be cooked prior to frying.<br /><br />During the class I took, we used lettuce, pork and prawns to fill our rolls. This is a great, light dish where you can utilise any leftover cooked meat you may have (for example Sunday roast pork/chicken). Just make sure that the meat is sliced small and thin prior to wrapping.<br /><br />While you could use sweet chilli sauce or soy for dipping, I recommend the ‘Spring Roll Sauce’ which you can find below. It is very quick and easy to prepare, and ingredients readily available. </span><br /><span style="font-family:trebuchet ms;"></span><br /></div><span style="font-family:trebuchet ms;"><div align="left"><br /><strong>NB</strong> Don't be put off by the 'plasticky' texture of the rice paper, it's very edible!<br /><br /><br /><strong>Serves 4</strong><br /><br />Square rice paper (at least 12 sheets)<br />Prawns; tails removed, cooked, sliced in half<br />Pork; cooked, sliced into very thin 1 inch strips<br />Round lettuce; chopped fine and long<br /><br /></div><img id="BLOGGER_PHOTO_ID_5398727914401165666" style="margin: 0px auto 10px; display: block; width: 401px; height: 275px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodMF7AdiC-pWhNbExI4vvJuXv3YI4wR4SEAqcOGylHbCs4Ulu7h-PJGDtuOBzIxCpnaG_cnq_4wNb_eBl3kQOCRoQjPrDx9p-1Jl1fs5yPVNnUCFkvOyOIweFbhoyR_6ddcZkhX1W_Bs/s400/IMG_2919.JPG" border="0" /><br /><strong>To serve:</strong><br /><br />Spring roll sauce (see below)<br /><br /><strong>Spring roll sauce:</strong><br /><br />2 tbsp Rice Vinegar<br />2 </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> Fish Sauce<br />1 </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> chopped peanuts<br />1 </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> mixed chopped red chilli and garlic – diced very small<br />2 level </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> palm sugar<br />6 </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> water<br />1 </span><span style="font-family:trebuchet ms;">tbsp</span><span style="font-family:trebuchet ms;"> lime juice<br /><br />Add all ingredients except the peanuts into a small bowl and stir for around 30 seconds. Add chopped peanuts (without stirring).<br /><br /><img id="BLOGGER_PHOTO_ID_5398706008895105922" style="margin: 0px auto 10px; display: block; width: 401px; height: 302px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCXzy4khqtE6guuQTwkN4ezEoDjgwMgLeb2f0iQKZ-qPC3xl8cQrg-23tOBCi_LSCsW_xEOWiqCa5vLUkHzyBft0JFINTpL0GJd62JK0AIRDyVYFyKysg_KONm03DZsIQakTC8cfqoxM/s400/IMG_2918.JPG" border="0" /><br />Take a piece of rice paper, and at the bottom end, add a good amount of lettuce across the width of the paper. Top with a sprinkling of pork, and roll up to the halfway point.<br /><br />Add two halves of prawn laying side-by-side, and continue to wrap.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398726856499134370" style="margin: 0px auto 10px; display: block; width: 401px; height: 256px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG6T-YzOfld-xZFGCoq1wmaWTSfRCTUGqi-QiwkTrvhkVYKvgaXq9MSTzWvyBIFzjWb_3kGHhYwmM-pbfVJH85rXAMyiIYfjL4LmbBs3Rnjl3Pc0RUfyjwSdYo_mh4nU4WY3J-8kcEhY/s400/IMG_2920.JPG" border="0" /><br />Holding the paper together with your fingers, dip into the spring roll sauce to taste.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398725818113888194" style="margin: 0px auto 10px; display: block; width: 401px; height: 299px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVLpYAPwy1e3gc-5ohnB7CUcUPDBMIx4HXfO7OWZ-IM1oOt_41mvU_LYWUWTeafyND__dkwe91x_GYsMLVh4b8BRAmsMFbr6Yvdohb3lhd3J9cbS_1Yap6LZP8xlq515Pu4jQznPDzlY/s400/IMG_2921.JPG" border="0" /><br /></span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1tag:blogger.com,1999:blog-4663880510044743711.post-64211914262567658772009-10-31T09:39:00.000+00:002009-11-01T10:57:15.173+00:00Hanoi Food Market<div align="center"><span style="font-family:trebuchet ms;">I have been around a couple of food markets in Hanoi, but none were as extensive as the one we were taken to during my cooking course courtesy of </span><a href="http://www.oldhanoi.com/index.asp"><span style="font-family:trebuchet ms;">Old Hanoi</span></a><span style="font-family:trebuchet ms;"> restaurant. There was definitely an ‘eclectic’ mix of spices, meats, vegetables and a few things in between…<br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5398757009035811554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuUl9RgYqijSm3ovNF70usoyOtTZQIKpYr5LmSR6vSb-nyp0O31vQxspeaievcYoi0FIcs228acIrcyBhjQ_RTrOYZ1-_izLGdQ-fQpn8A9JH5I39yMsbecRyqXB94Vwxw0_pC68ZFMU/s400/IMG_2900.JPG" border="0" /><br /><p align="center">Chicken plucked and ready to go. Vietnamese eat all parts of the bird, including the head and feet.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398756012852999970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnUP6QV5wL6ytIfH3bhCpF77_ydNDp90HcqeF0ifkl9rZi-2gsUMuMJ4GZMUoaZ2zyJD4IsuF5PsiqarKP6sfNEaz9A3ZVPRpKnUNomI1015HWBZck9_1ePl6sOfDzdF1jQhKJmKYWCg/s400/IMG_2901.JPG" border="0" /><br /><br /><p align="center">Vietnamese and Western bananas – slight size difference!<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398754814320108898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkSP2d98omLEpcZtAu4VJv5bzxdlvW-vFLiEDa3m5yxD1B28w4uKQfD79y6F6ocUiDsx-HzUa6x0U6ZWFiLZiSZ8XD_UIqsKIRl-MLbIO53ezrQn4XWQFDEP4ba4NHrkR-UKXN7YPpDo/s400/IMG_2902.JPG" border="0" /><br /><br /><p align="center">Pig trotters; a staple of any Vietnamese pregnant woman – apparently they help to produce good quality breast milk.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398754257337763874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdphv79_e0-hY9wwRx1Y93orE-el-FxdEgb2HqZJQSXWdwtue0jC9rogHv6hDD2D4AstiCQ2dlrsLPXFHnLpC2IaGULlVFHxD_xlPXu5Qa6knjr4uk_32HWno30aXANSnNoETsTyqsOE/s400/IMG_2903.JPG" border="0" /><br /><p align="center">A bit of beef filleting going on – it is very common to see meat left out in the open air throughout the markets. I asked Anh, our chef, why it wasn’t refridgerated and she told me that every morning it was brought from locals who had dissected the meat earlier that morning, and therefore it didn’t need to be put on ice or refridgerated.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398753717631006098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 301px; CURSOR: hand; HEIGHT: 328px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOHxcNW7PY-zYiTH2HGeJmzO9KnHItDMpUVCE_x-lo_0m2gtF5NTsnw6ZAt477WRng1j32yCDfbxMJChOZLgt5GlT7usHUCZ9OzbSzbmLMP7MeELe7uJ2UIFXdPyQ36IrKJ7QaxTvTR8/s400/IMG_2905.JPG" border="0" /><br /><p align="center">Huge beef loin!<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398753216270350562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpjFEPrRqhcNek4IZ0hnVFN5MEtmIwFHoqvBCWgu4dGIHy9PXZFhLxIKBUGjztKGdrDyk1tjvjJ0yAc0Ion2wyIhXqhn_LC21Q4FbdkUdn7ljW7YRB9EOPNAc68UV9JjDREjRm6zdSRE/s400/IMG_2906.JPG" border="0" /><br /><p align="center">Pig intestines.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398752325098799794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GYdrud1RTROfMXaCig5jOmiHAz9b-Q9q2exPAsnkRbwBlC0qJHIBDCoAbNtGvpPuFQLMq_IWllpYFdurhz3JMauOTDYNw3qzW-bWsT-hEsOsAZfMpPd5ZJrhRBGHORa8mcMIcmKWuWQ/s400/IMG_2907.JPG" border="0" /><br /><p align="center">Pig hearts and a few livers in the top left corner.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398751257646890866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 301px; CURSOR: hand; HEIGHT: 389px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaELBxMli-vONlMhGfgx6jyBcb5vN5WJ20WIdr7m04RO5lZBadIP6L6N3a44cqgpLvqC5_g6RUO6b1UxNG8xoE88pU0mQpIfrPLIqRcPVsW43Ax-g4AMK7kRpxptTj7AicfrJ9HwAAjg/s400/IMG_2908.JPG" border="0" /><br /><p align="center">Caged birds, not sure what sort, but I got the impression it wasn't for pets.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398749883346603842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISsASkffsHrzfX4pXjqTD9Qv-_wcH1565s1HxYbA8KQnuu6TcOJ0zw-jETUfEfRvh56YjBye8SnKOX2uOUQXBx_oHOTuAru93HXKW7RlhUjhN7H2YwQWBfRhgzWL_luavyinhN_1zXfA/s400/IMG_2910.JPG" border="0" /><br /><p align="center">A huge selection of different types of rice, beans and lentils.<br /><br /><br /></p></span><img id="BLOGGER_PHOTO_ID_5398749249798120738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA54lw87p0Gknazb4QjHOLJbH7RKLdXRz6-TtSkO9kmC5EaCULXECwu8rtzA8YuN8vAmTQgxgtAFTgU4GlsRyqJJ2pgxalyKXmP8nrGtRlnK4NlqXRACvo7OfKHm3K9ECpxX48Y2K0fMg/s400/IMG_2911.JPG" border="0" /><br /><p align="center"><span style="font-family:trebuchet ms;">Massive bucket of snails, not something I'll be dipping into!<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398748346310038066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgk9QlBv3BXZyS_n8VpmOnadt3I9USC-PTLqpDH0wywPPWPmOYb9wuVPHqQGQmoCKDDjfZ7yM74xLbJXv4yIiV6VZmNs6DsWdGH8nuYC5xeUjOzyJUWfZ0MAqmdkm2isFQ7g_YJg8PNw/s400/IMG_2912.JPG" border="0" /><br /><p align="center">Close up.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398736088631120802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 289px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZZM2YddBb5cA6uyVrp7FIUybZwvVsan0bq7OS8qWI2Wkv5Phnh6ZXyFra3m3Eov5Klsh1IBv5Q829zymdaPGwCcb6XSosaKsc1iNoOeITcuPtRfuaClI5VZ_grxUBLZe9vYyyT9K6Ak/s400/IMG_2914.JPG" border="0" /><br /><p align="center">Selection of fresh fish Catfish – this is the same fish we used for our <a href="http://thenibblingtoad.blogspot.com/2009/10/steamed-catfish-in-lotus-leaf-with.html">Steamed Catfish in Lotus Leaf and Tamarind Sauce</a> recipe.<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398734856083930962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jqBunsE7VJprw0dKjilj4N1hNxDjbNqyZfqLgOP9_Dh4oXJHt44Euago4sXEp3Fjm5uGInPj0-Uhpm9qMlrGl5KsQ8BmaXHNQUtFasMaK330W6qHLibRLBF68OcbSNfofvsTAX7qYc4/s400/IMG_2916.JPG" border="0" /><br /><p align="center">Not sure of name of these fish, however I thought it was a shame they did not have room to swim about, even if they weren’t going to be around much longer!<br /><br /><br /></p><img id="BLOGGER_PHOTO_ID_5398733715976450866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 401px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3P8v1Nan4X1adNZuaAZvn0KrWVEbpnbetqY4m5a6cJtvm3D4MeL-R-8RpkKwLMcj9MYX-vjNHVh_odz92xKDJQlZCyxf4dvIj2RllwlcdJdkGCgUUE2cFMmx1HTMnWT2EXy32M7l1IUI/s400/IMG_2917.JPG" border="0" /><br /><p align="center">Chickens to be sold as pets for laying eggs.<br /><br /><br />So as you can see, the food of Hanoi reaches far and wide, and these were just a few selection shots from our tour. I noticed that duck eggs were as common as chicken eggs, and also bird eggs (quite small) were available easily. If only I had a kitchen and a Vietnamese translator!</span></p>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com0tag:blogger.com,1999:blog-4663880510044743711.post-4755574144953363592009-10-31T09:32:00.000+00:002009-12-30T06:05:49.917+00:00Old Hanoi Cooking Class<span style="font-family:trebuchet ms;">I was lucky enough to be able to take part in a short cooking course not too far from the Old Quarter in Hanoi, where Anh, Head Chef <a href="http://www.oldhanoi.com/index.asp">Old Hanoi</a> restaurant, took three salivating tourists on a <a href="http://thenibblingtoad.blogspot.com/2009/10/hanoi-food-market.html">tour of the market</a>, before teaching us a thing or two in the outdoor kitchen.<br /><br /><img id="BLOGGER_PHOTO_ID_5398696501410435522" style="margin: 0px auto 10px; display: block; width: 301px; height: 358px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLdUEQm33bObzL1wTzD-Pgso6iX4PSczYyIba-_lUGSaqGlleHlrg4nAJCTCEjBLO4ReN5YZf4kW6ciwOtXe-9b0Z7FBuWus3ac4Un_pJXRNqqjfHiWfKSniSTVABAXExIxlNQ9Su5cM/s400/IMG_2942.JPG" border="0" /><br />It was a great experience, and Anh was very friendly and spoke good English, and it was easy to ask her questions about the food and the process of each of the four recipes we learnt. The </span><a href="http://www.oldhanoi.com/ourclass.asp"><span style="font-family:trebuchet ms;">class</span></a><span style="font-family:trebuchet ms;"> cost $30 (around £18); while I know there are classes available for a few dollars cheaper, I would definitely recommend Old Hanoi.<br /><br />You can choose from a </span><a href="http://www.oldhanoi.com/daily_cookingclass.asp"><span style="font-family:trebuchet ms;">daily cooking class</span></a><span style="font-family:trebuchet ms;">, or a </span><a href="http://www.oldhanoi.com/custumized_cookingclass.asp"><span style="font-family:trebuchet ms;">customised cooking class</span></a><span style="font-family:trebuchet ms;">. I took part in the first one, and was able to choose from a selection of two menu options, consisting of one starter, two main courses and a dessert. For those who are already competent in working with Asian food (Chinese/Vietnamese/Thai cooks for example), Anh said they were happy to work with customers to create more complex menus.<br /><br />These four recipes are all great dishes, and my favourites were the Fresh Spring Rolls and Chicken with Lemon Leaf Skewers. Find them all here:<br /><br />• <a href="http://thenibblingtoad.blogspot.com/2009/10/fresh-spring-rolls.html">Fresh Spring Rolls </a><br />• <a href="http://thenibblingtoad.blogspot.com/2009/10/chicken-and-lemon-leaf-skewers.html">Chicken with Lemon Leaf Skewers </a><br />• <a href="http://thenibblingtoad.blogspot.com/2009/10/steamed-catfish-in-lotus-leaf-with.html">Steamed Catfish in Lotus Leaf with Tamarind Sauce</a> (other fish options available)<br />• <a href="http://thenibblingtoad.blogspot.com/2009/10/sweet-potato-with-ginger-soup.html">Sweet Potato with Ginger Soup</a> (dessert)<br /><br /></span><a href="http://www.oldhanoi.com/index.asp"><span style="font-family:trebuchet ms;">Old Hanoi</span></a><span style="font-family:trebuchet ms;"> restaurant can be found at:<br /><br />#4 Ton That Thiep, Ba Dinh, Ha Noi<br />T: +84 (04) 3 747 8337<br />E: </span><a href="http://www.blogger.com/info@oldhanoi.com"><span style="font-family:trebuchet ms;">info@oldhanoi.com</span></a><span style="font-family:trebuchet ms;">, </span><a href="mailto:booking@oldhanoi.com"><span style="font-family:trebuchet ms;">booking@oldhanoi.com </span></a><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398729202057046562" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI32ebzcNOn9CaVXuQ6dZVoljqVB1uQsaTxFkmY22CmPwk4RfR2ugppw_nrxJJgs_pz56jtzEDjEz9kzjhHOGdKy1iEkHnIe9goTPnqdcqL9h-JRI5gajwC7zkSRxbXXhcPrcRsFq6jKk/s400/IMG_2945.JPG" border="0" /><br /><br /><span style="font-family:trebuchet ms;"></span>The Nibbling Toadhttp://www.blogger.com/profile/15272344415960078055noreply@blogger.com1