I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 24 January 2016

Thai Fish Cakes.



Tod Man Pla ( fish cakes) with Spicy Cucumber Relish.

Makes 18-22.

Thailand's favourite appetisers and they're EASY to make.

Preparation:
-50g fine beans, finely sliced. 
-1tbsp chopped coriander.
Leave aside until needed.

In a food processor, put in
-175g raw prawns.
-500g raw Cod Loins (any white fish will do)
Process well to combine, add
-2tbsp red curry paste.
-1 tbsp fish sauce.
-1tsp sugar.
-1 egg.
-1/2 bicarbonate of soda.
Process until smooth. Spoon into a large bowl, add
-sliced beans, 
-chopped coriander,
Use your hand to gently incorporate the vegetables into the mixture. Refrigerate for 20 minutes. 
While you wait, make the relish.

In a bowl, put in
-1tbsp sugar,
-1tsp sugar,
-2tbsp white vinegar,
-4tbsp hot water, stir to combine. Leave aside for the sugar to dissolve. Get on with the next bit.

-150g cucumber, cut into 1/2cm chunks.
-60g chopped shallots,
-1tbsp chopped coriander,
-chillies (adjust according to your taste)
Add the vegetables to the vinegar mixture, stir to combine and leave side.

When ready, shape tablespoonfuls of the fish cake mixture into 
-roughly  1/2cm discs.
Deep fry for around 3-5 minutes until cooked through and golden brown.

Serve with the relish.





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