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!

Thursday, 25 February 2016

Spicy Canned Fish Salad ยำปลากระป๋อง.



Spicy Canned Fish Salad.

Thai version of egg and chips. It's a money saving menu among students and low paid labourers.
One of my husband's colleagues, at Deloitte in Melbourne, was Thai and came to dinner. I had made this salad along with other dishes. He'd asked what it was. I was a little embarrassed, thinking I must have made it so badly that he didn't recognise it. It turned out he had never heard of, let alone tasted it. We must have grown up in a very different Thailand from each other. 

In a bowl, put in
-400g tinned Pilchards, with
-1-2tbsp fish sauce,
-juice of 1/2 lime,
-1 sliced shallots,
-1 sliced spring onion,
-10-12 sprigs coriander 
-1tbsp mint leaves,
-1/2 a cucumber sliced,
-4-5 cherry tomatoes, quartered,
-10-12 deep fried dried chillies,
-2-3 fresh chillies.

Serve with steaming hot rice. Delicious.

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