The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.
- 2 TBSP oil
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1/4 cup broccoli, chopped
- 1/4 cup jalapeno slices
- 1/2 cup grape tomatoes, quartered
- 1 cup heavy cream
- salt and pepper
- 1/4 cup grated cheese
1) Heat the oil in a large pan to medium-low heat.
2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.
3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.
4) Add the broccoli and jalapenos and cook for 1 minute.
5) Add the tomato and cook for 2 minutes.
6) Add the heavy cream and increase the heat to high.
7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)
8) Serve on the pasta, covered in cheese and with more jalapenos on top.
Really simple recipe:
- 1 TBSP red curry paste
- 1 tsp Indian curry powder (Garam Massala)
(I’ll give you the red curry paste directions below)
The head chef (mom) at Classic Home Cooking in Chang Mai said this was more Indian than Thai, but Thai people love it.
- 6 dried chopped red chilies, soaked in cold water for 5 minutes
- 1 chopped shallot
- 2 cloves of garlic
- 1/4 tsp Chinese ginger
- 1/4 tsp kaffir lime rind, chopped
- 1 TBSP lemon grass
- 10 black pepper corns
- 1/4 tsp dry coriander seeds, roasted
- 1/4 tsp dry cumin seeds, roasted
- 1/4 tsp shrimp paste
1) Put everything into a mortar and pound.
To make the curry:
- 100g tofu, chopped
- 1/2 cup coconut cream
- 1 1/2 cup coconut milk
- 1 TBSP yellow curry paste
- 2 tsp fish sauce
- 1 tsp palm sugar
- 1 boiled potato, chopped bite sized
- 1 onion, chopped bite sized
- 2 TBSP cooking oil
1) Fry the curry paste with oil in a wok on low heat.
2) Add the coconut cream and keep stirring until the oil becomes separated.
3) Add the tofu, fish sauce, palm sugar and coconut milk.
4) Up the heat to medium.
5) Add the potatoes, onions, and bring to a boil.
6) Cook until the potatoes can be pricked easily with a fork.
‘This delicious dish is definitely best eaten with fingers. Cutlery just won’t let you enjoy the juicy lemongrass flavor which permeates the filling. Try using different meats, and consider using the filling for stuffing zucchini/courgettes and their flowers, eggplants, bamboo shoots or any other vegetable you fancy. Experiment with the balance of flavors to suit the availability of ingredients and your palate. Mashed potato and tofu are possible vegetarian options, with some roasted rice powder for texture.’–From Tamarino in Luang Prabang
- 5 cloves of garlic, chopped
- 4-5 medium spring onions, roughly chopped
- 1/2 – 3/4 cup coriander, roughly chopped
- 1 kaffir lime leaf, finely sliced (be sure to take out the stem)
- 1 heaped spoonful of salt
- 200 grams of potatoes
- a bit of rice powder
- 10-12 stalks of lemongrass, leaves removed so it is just one circle at the bottom.
- 2 eggs, beaten with salt
- 1 cup oil for frying
1) Pound garlic, spring onions, coriander, kaffir lime leaf and salt in a mortar.
2) Add the potato and rice powder and mix.
3) Starting about 1 cm from the base of the lemongrass, cut all the way though the stalk for 4-5 cm. Do this again 1/4 to the right/left.
4) Make many thin cuts all around (these do not need to go all the way though, just to the cut in the middle).
5) Use your thumbs to open the lemongrass ‘cage’ and make a basket.
6) Add the filling with your hands or spoon.
7) Dip the lemongrass stuffed part in egg.
8) Heat oil in the wok to medium heat and fry the stalks until it is brown on the outside.
9) Drain on absorbent paper and serve.
Me and the lemongrass ‘cage’
The frying process
After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant.
- 1/4 liter vegetable oil for frying
- 10 pieces of rice paper softened by brushing lemon juice or egg on them
- 3 green beans finely chopped
- 1/4 onion finely chopped
- a bit of dry rice noodles
- 1/2 medium potato
- 1/4 medium carrot
- 1/2 medium choko (sweet potato, toro, brown tuber, yam)
- 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
- 1 egg
- 1 tsp pepper
- 1/2 TBSP fish sauce
- the juice of 1/2 a lemon
- 1 tsp sugar
- 3 cloves of garlic, crushed
- chili to taste
- 1/2 tsp of water
1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).
2) Mix all of the mix ingredients together with chopsticks.
3) Place the mixture on the rice paper in a long thin line (like a cigar).
4) Roll it twice.
5) Fold in both ends.
6) Continue to roll until it looks like a piece of mail.
7) Add the rolls to the oil and turn often until light brown.
8) Lift them out one at a time and cut in half with scissors.
9) Add the rolls back into the oil.
10) Cook until the inside is brown and drain in a colander.
11) Mix all the sauce ingredients together and serve.
At Siolm Cooking School we made masaman curry paste and then turned it into the curry you can eat 🙂
- Curry paste (makes 2 cups, can be refridgerated)
- 5 dried red spur chilies seedless and soaked in water for 10 minutes
- 3 TBSP garlic, sliced and roasted
- 2 TBSP shallot, sliced and roasted
- 2 TBSP lemon grass, thick bottom third only, outer layers removed, inner part finely sliced and roasted
- 1 tsp galangal ginger, sliced finely and roasted
- 1 tsp kaffir lime rind, finely sliced and roasted
- 1 coriander root, finely sliced and roasted
- 1 tsp salt
- 1 tsp roasted coriander seeds
- 1/2 tsp roasted cumin seeds
- 1 tsp roasted black peppercorn
- 2 roasted cloves
- 1 tsp shrimp paste (optional)
- 1 pound vegetables/prawns/tofu
- 1/2 cup potatoes cut into squares
- 2 TBSP masaman curry paste
- 2 cups coconut milk
- 1/2 cup roasted peanuts
- 2 dried bay leaves
- 3 cardamoms
- 2 TBSP vegetable oil
- 1/4 cup palm sugar
- 3-4 TBSP fish sauce
- 1 1/2 tsp tamarind paste
- 1 inch cinnamon stick
0) Yes, 0. To roast the curry paste ingredients, just put a bit of oil in a pan and put EVERYTHING that needs to be roasted in together and cook until fragrant.
1) Bash the dried red spur chilies with the rest of the ingredients in a mortar. You can use a food processor–but where’s the love?
2) In a saucepan, heat the oil and paste until aromatic.
3) Add everything else (except prawns if using) and cook until heated though and the potatoes can be stabbed by a fork. Add the prawns in the last 45 seconds until they are pink.
Ever seen Golden Curry at the grocery store? Don’t know what to do with it? Well, here you go. I’m told its Japanese, but I can’t find anything about it online.
- 2 potatoes, pealed and chopped small-medium
- 1 carrot, pealed and chopped small-medium
- 1 onion, sliced to medium thinness
- 2 green peppers, chopped small-medium
- Golden Curry paste (1 block, which has 4 squares, 2 blocks per box)
1) Add the water to a large pot and heat, not to a boil.
2) Add the potatoes and carrot and cook for 5 minutes or so.
3) Add the onion, and cook until the potatoes and carrots can be pierced with a fork.
4) Add the green peppers and cook for 5 minutes.
5) Add the Golden Curry paste, and add more water if necessary to make the curry smooth.
6) Add the rice.
Recipe taken from here, made into two servings.
- 3 potatoes, cleaned, pealed, chopped into cubes
- salt and pepper
- olive oil
- red pepper powder/flakes
- 4 eggs
1) Heat the toaster oven to 400F/200C.
2) Mix the potatoes with salt and pepper and olive oil.
3) Place the potatoes on tin foil and in the toaster oven for 40 minutes, until cooked though.
4) Remove and let cool while you cook the eggs. Place into baking tin(s).
5) Melt the butter in a pan.
6) Scramble the eggs in a bowl or cup with salt and pepper and add to the butter.
7) Cook until almost done.
8) Add salsa on top of the potatoes, then eggs then cheese.
9) Bake for 5 minutes or until the cheese is melted.