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, 17 June 2016

Scallop and Nectarine Salad ตำผลไม้หอยเชลล์



Scallop and Nectarine Salad ตำผลไม้หอยเชลล์

A fresh, healthy and scrumptious salad, my take on the more popular Thai papaya salad. Papayas are expensive and hard to come by but crunchy unripe fruits are a miracle and a life saver. With added pan seared scallops and my friend's hen's egg, there are not many other dishes I would swap it for.

In a large frying pan, with a tablespoon of vegetable oil, sear
-200g scallops, seasoned with salt.
Cook to your liking and leave aside.

In a large pestle and mortar, put in
-5 red chillies,
-3 cloves garlic,
-6 anchovy fillets.
Pound to combine, add
-2 tomatoes, thickly sliced,
-juice of 1 lime,
-1tbsp fish sauce,
-300g shredded unripe nectarines.
Pound gently to mix the the ingredients.
Taste and adjust the seasoning.

Spoon into a serving dish.
Top with the scallops and a boiled egg.
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