Thai Omelette.

Thai Omelette.

This is a miracle side dish to balance other spicy dishes. I can't tell you how delicious this simple omelette is. The crispy omelette surpasses all expectations and is ready in 5 minutes. 

In a large frying pan, on high heat, put in 

-5tbsp vegetable oil, leave until searing hot.

While you wait.

In a bowl, put in

-3 eggs, 

-1 chopped garlic,

-1/2tbsp fish sauce.

Whisk well to combine.

Add to the searing hot pan. The omelette will puff up instantly, roll the egg mixture around the pan. Leave to cook until the underside turns golden brown. Turning once.

This omelette is also delicious on its own with steaming hot rice, one of my older daughter and father in law's favourite quick dinners.

Mince Pork Larb.

 

Mince Pork Larb.

Larb is the national dish of Laos but is widely popular in neighbouring Northeastern Thailand or Esarn. This is because most Esarn people are of Lao descent and were once the same people under the Kingdom of Lan Xang. Thailand, then Siam, occupied a large part of Laos but in1893 surrendered territories on the east side of the Mekong River to France in order to keep Siam from becoming a French colony. The natural border formally placed the Lan Xang people under 2 different rulers, France and Siam. It's amazing how over 100 years of separation has done little in terms of cultural, language and food similarities. Lao is the spoken language of Esarn, it's not taught in schools but passed down orally through generations.

In a frying pan, dry roast

-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

Put the pan back on heat, dry roast

-6-8 dry chillies.

Cook, stirring until lightly charred.

Leave aside.

      The vegetables.

-2 shallots, thinly sliced,

-2 spring onions, thinly sliced,

-2tbsp coriander, stalk chopped, leaves picked,

-1tbsp mint

-3 sliced chillies.

-juice of 1 lime.

Leave aside.

In a large saucepan, put in

-500g mince pork,

-1/2cup chicken stock,

-pinch of salt,

-1tbsp fish sauce.

Cook, stirring on high heat until the pork is cooked through, turn the heat off, add

-the vegetables,

-roasted rice,

-whole roasted chillies,

-1tbsp chilli flakes.

Stir well to combine. Taste and adjust the seasoning. You may need more fish sauce or lime juice.

Spoon into a serving dish.

This dish is normally served with sticky rice and fresh vegetables and is served as part of a large meal with a milder dish.

Pepper and Garlic Beef เนื้อผักกระเทียมพริกไทย.

Pepper and Garlic Beef เนื้อผัดกระเทียมพริกไทย.

This will certainly keep the vampires away.

In a frying pan, put in 

-3tbsp vegetable oil, with

-2tbsp crushed garlic.

Cook, stirring on medium heat until the garlic has turned golden brown.

Use a slotted spoon to fish out the garlic, leave to drain on kitchen paper.

Keep 1tbsp of the garlicky oil.

In a large bowl, put in

-450g thinly sliced rump steak, with

-1/2tsp sea salt,

-3tbsp cornflour.

Mix well to combine.

Divide into 4 equal portions 

Deep fry in 4 batches in 300ml vegetable oil. This should only take a minute.

Drain well on kitchen paper.

Put the garlicky oil on medium heat, add

-1 sliced spring onions,

-1 sliced chilli,

-1/2 sliced onion,

Cook, stirring until the vegetables have softened, add

-1tbsp oyster sauce, 

-1tbsp soy sauce,

Add,

-crispy fried beef, add

-1tsp black pepper.

Stir well to combine.

Spoon into a serving dish.

Top with crispy fried garlic.

Serve with rice and another spicy dish.

Roasted Mushroom and Mackerel Dip ซุปเห็ด.

Roasted Mushroom and Mackerel Dip.

Continuing with Northeastern Thai food, Northeastern Thailand or Esarn is the least explored region of Thailand, only hard-core tourists seem to venture there. This region offers a slower pace of life and the people are friendly and smiley. Esarn food has more in common with our neighbour, Laos, than Thailand's central region (where Bangkok is). This is because Esarn and Laos were once part of the Kingdom of Lan Xang. In the 18th century Thailand (then known as Siam) occupied a large part of Laos, which consisted of the Kingdoms of Vientiane, Luang Prabang and Lan Xang. In 1893 Siam surrendered all territories east of the Mekong River to France, hence formally separating the Lan Xang people. The people of Lan Xang, east of the Mekong became Lao under the French. The Lan Xang people on the west of the river became Siamese. Esarn people still speak Lao to each other but will have to use the Thai language for all legal and official purposes. Lao is not taught in Esarn schools but we all speak and understand it.

Equipment:

2 large oven trays lined with foil.

On the 1st tray, put in

-3 sliced shallots,

-4 cloves crushed garlic,

-6-8 fresh red chillies,

-a small bunch coriander,

-300g sliced mushrooms,

-5 anchovy fillets,

-1tsp salt.

On the 2nd tray, place

-300g smoked mackerel.

Bake in 200c fan forced for 25 minutes.

In a frying pan, dry roast

-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

Once cooked and cooled enough to handle.

In a pestle and mortar, pound 

-chillies, with 

-garlic,

-shallots,

-coriander,

-anchovy.

Pound well to combine, add

-mackerel fillets.

Pound to combine, add

-mushrooms.

Continue to pound until the ingredients are combined.

Add,

-1 finely sliced spring onion, 

-1tbsp chopped fresh coriander, 

-roasted rice,

-1tsp chilli flakes, add

-1/2 cup hot chicken stock.

Mix well to combine.

Taste and adjust the seasoning. You may need fish sauce.

This dish is normally served with grilled chicken or fish, plenty of fresh vegetables and sticky rice.

Spicy Crispy Cod Salad นำ้ตกปลากรอบ.

Spicy Crispy Cod Salad นำ้ตกปลากรอบ.

This salad is normally made with grilled beef or pork (I've made both), this is my take on the classic. This is a Northeastern Thai dish, where food is traditionally grilled or boiled. Northeastern Thai food is known for its strong flavours and its health benefits. This dish is eaten with sticky rice and plenty of fresh vegetables. This is a spicy salad and its name reflects that. It's called 'waterfall' in Thai as it's so spicy it'll make your eyes water (there are, of course, other versions of why this dish is so named)

In a frying pan, dry roast

-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

Put the pan back on heat, dry roast

-6-8 whole dry chillies.

Cook, stirring until lightly charred.

Leave aside.

      The sauce.

In a small saucepan, put in

-1/2 cup chicken stock, with

-3 chopped anchovy fillets,

-1tbsp fish sauce.

Leave to simmer until the anchovy fillets have dissolved.

Taste and adjust the seasoning.

Leave aside.

      The vegetables.

-2 kaffir lime leaves, thinly sliced,

-2 shallots, thinly sliced,

-2 spring onions, thinly sliced,

-coriander, stalk chopped, leaves picked,

-mint

-3 sliced chillies.

-juice of 1 lime.

Leave aside.

     The fish.

In a bowl, put in

-500g cod, cut into 2cm chunks, with

-1tsp sea salt, 

-3tbsp cornflour.

Mix well to combine.

Deep fry in batches in 300ml vegetable oil.

Drain well.

     To assemble.

(This is a warm salad so you may need to warm your sauce).

Place the fish pieces on a serving dish.

Add the vegetables.

Pour on the sauce.

Add the roasted rice.

Add 1tsp chilli flakes.

Add whole roasted chillies.

Gently mix together. 

Serve with rice.

Garlic and Lemongrass Chicken Wings.

Garlic and Lemongrass Chicken Wings.

The girls love chicken wings and l love cooking them as they're quick and easy.

In a large deep oven dish, put in

-1kg chicken wings, with

-4 cloves crushed garlic, 

-2 bruised lemongrass stalks,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp fish sauce,

-2tsp sesame oil.

Mix well to combine.

Leave to marinate for an hour or so.

Oven 200c fan forced.

Bake 45 minutes or until golden brown.

Serve with rice or chips.

Northeastern Curry แกงบวบ.

Northeastern Curry.

Northeastern Thailand or known locally as Esarn. Esarn is Thailand's largest and poorest region. The food reflects the region's way of life. Traditional Esarn food is healthy and punchy and is generally what you can gather from nature. Traditionally food would be grilled or boiled and never fried (anything that couldn't be gathered was a luxury). It's true that almost anything and everything is eaten from lizards to frogs but definitely not dogs or cats. Esarn now is very different to the one I spent my first 12 years in. There's a Tesco with a KFC 12 miles from the family farm, next door is a huge Toyota car dealership, as well as Ford and countless hotels and restaurants. Esarn is definitely not as it used to be.

This curry is my western version of what it'll back in Esarn. The protein will certainly not be scallops but chicken, frog or fresh water fish. I cook with ingredients available to me that share taste similarities with the authentic versions. I am ashamed to say I no longer eat a lot of proteins that seemed so normal growing up. I get teased quite a lot about being too Westernised.

In a large saucepan, put in

-800ml chicken stock,

-1 bruised lemongrass stalk,

-3 sliced shallots,

-3 sliced spring onions,

-3 sliced chillies.

Bring up to the boil, add

-600g marrow, peeled and cut into chunks,

-a small bunch of dill,

-a small bunch of coriander.

Leave to simmer until marrow chunks are cooked through.

Check for seasoning, you may need

-fish sauce, add

-250g scallops.

Cook for a minute. Turn the heat off.

Serve with rice.