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!

Friday, 5 February 2016

Thai Pork Cakes.



Thai Pork Cakes.

Makes 28-30.

        In a large bowl, put in,
-800g mince pork,
-2tbsp Thai red curry paste,
-1tbsp soy sauce,
-1tbsp fish sauce,
-1tsp bicarbonate of soda,
-50g finely chopped fine beans,
-2tbsp chopped coriander.
Use your hand to bring the ingredients together.
Refrigerate for 20 minutes.

       Vegetable relish.

In a small saucepan, put in
-3tbsp vinegar,
-80ml water,
-2tbsp palm or brown sugar,
-pinch of salt.
Cook, stirring, until the sugar has dissolved, turn off the heat, add
-1 shallot, finely chopped,
-170g cucumber, cut into 1/2cm chunks,
-80g carrot, cut into 1/2cm chunks,
-chopped fresh chillies (adjust according to your taste),
-1tbsp chopped coriander.


Roll tablespoonfuls of mixture, flatten each to 1cm thick.

Deep fry until golden brown. Drain well.

Serve with the vegetable relish.
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