Thai Food, Veggie sides

Yam Tua Plu wing bean salad

yam tua plu

This ‘Yam’, or Thai spicy salad, is very similar to the banana flower salad the eggs are optional and obviously not for vegans. I really enjoy these yams made with chilli paste and coconut milk as they are less Next make the dressing, for this in a saucepan mix together about 1tbsp of palm sugar, 1 -2 tbsp of vegetarian Thai chilli paste, 2-3tbsp of light soy sauce about 5-6 tbsp of coconut milk and warm these up until they all combine. than the standard yams that are made with fresh chillis.

So what do you need?

  • 200g wing beans
  • 1/2 cup grated carrot
  • 4 shallots
  • 2 -3 dried chillies
  • vegetable oil
  • 4-5 cherry tomatoes
  • a lime
  • 2-3 tbsp. peanuts
  • 75ml coconut milk
  • light soy sauce
  • 1 tbsp. palm sugar
  • 1-2 tbsp. veggie chilli paste
  • some lettuce leaves
  • some coriander

So what do you do?

First steam the wing beans for a few minutes and then put them in a bowl of iced water. While they are steaming dry roast the peanuts in a pan and then leave them to cool. Next peel and finely slice half of the shallots and heat some vegetable oil in a wok and fry them until brown and crisp and put to one side, quickly fry the chillis too.

To make the dressing heat up the coconut milk in a saucepan and then mix in about 1tbsp of palm sugar, 1 -2 tbsp of vegetarian Thai chilli paste, 1-2 tbsp of light soy mix until they all combine and turn of the heat and squeeze in a coupe of tbsp. of lime juice. Taste the sauce it should be a balance between sweet, spicy and sour. You can adjust it to your taste. Crush the peanuts in a pestle and mortar and add them to the sauce.

Then drain the wing beans and slice them into  slices about 3-5 mm thick, they will resemble stars, and put them in a bowl, add the carrot and slice the remaining shallots and cut the tomatoes into quarters and add them. Pour the dressing over the vegetables and mix everything together. To get any remaining dressing out of the saucepan add a little water and then pour this into the bowl too, you want to make sure you have enough sauce / dressing on the salad.

To assemble the salad put some lettuce leaves on a plate and then spoon the salad over them pouring on any extra dressing. You can add the hard boiled eggs to the plate if you are using them. Then sprinkle over the fried shallots and garnish with some coriander leaves and the fried chillis.  Anyone who likes extra spice can crumble some of the chilli over their salad.

 

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Thai Food, Veggie sides

Stir-fried celery

celery.jpg

Yesterday at a local organic farmers’ market they were selling beautiful bunches of celery an I couldn’t resist buying some. Normally in Thailand we can only find tiny bunches of Chinese celery so it was irresistible. Celery is something my family are very fond of and as well as eating raw celery in the past, my grandparents had it fresh and crunchy just dipped in a bit of salt, I can remember having braised celery sometimes, although I wasn’t that fond of it cooked this way as it lost it’s crunch. Today I wanted to let the celery take centre stage in a cooked dish but I also wanted it to keep it’s crunch so I decided to stir fry it and resisted adding too much else to it. This is probably more Chinese than Thai in it’s style, whatever it’s great if you like celery!

Start by cutting the base of the bunch of celery and then wash the stalks and leaves. Remove the leaves, keeping all the fresh green ones. My bunch had lots of leaves so I kept half of them for making celery salt. Then chop the stalks into bite-sized pieces. Heat up about 2 tbps. of sesame oil, or other vegetable oil, in a wok. While the oil is heating finely slice two large cloves of garlic. Fry a couple of dried chillies and the garlic in the oil, these will flavor the oil, The chilles will cook very quickly so as soon as the puff up and start to change colour, brown, remove them and keep frying the garlic for a minute of so, turning occasionally, until golden brown and then remove these too.

Put the chopped celery stalks, not the leaves, into the wok and stir-fry for about a minute. Then add a couple of tbps. of water and about 1/2 – 1 tbsp. of light soy sauce and continue frying. The celery will let out some liquid too and will steam / fry and this will bring out it’s colour and stop it burning. Fry for a few minutes until it looks just cooked through, the colour will change as it cooks so check that it’s cooked almost through and most of the liquid has evaporated. This will take 4-5 mins. depending on the heat of your wok etc. Then add the leaves, 2 tsp. sesame seeds, I used a mix of black and white, a tbsp. of veggie (mushroom) oyster sauce and some white ground pepper. The oyster sauce can be left out if you don’t have it but it makes the dish nice and glossy and thickens the sauce up.  Stir-fry so the leave wilt and everything if coated in the sauce. Then add the garlic back in and break the chillies into the wok and give it a last stir. Serve with rice and any other dishes you like, I had it with a Massaman curry. Enjoy!

 

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Thai Food, Veggie mains

Spaghetti pad kaprao

spaghetti

This makes a quick and easy lunch or supper made from store cupboard staples. It’s an adaption of spaghetti aglio olio to include Thai holy basil. The breadcrumbs pangrattato give extra texture to the dish and are used instead of cheese making it a great vegan option. The recipe here serves 2.

So what do you need?

  • 1 or 2 slices of bread
  • 5-6 tbsp. extra virgin olive oil
  • 150g mushrooms
  • 4-5 colves of garlic
  • 3-4 birds-eye chillies
  • 250g spaghetti
  • a small bunch of holy basil

So what do you do?

Start by putting your salted pasta water on to boil. Then make your breadcrumbs by putting the bread in a food processor and chopping them until you have relatively coarse breadcrumbs. Pour a little olive oil in a frying pan and over a medium heat toast the breadcrumbs with a pinch of salt until crisp and golden brown. Then put them to one side in a bowl. Slice up your mushrooms and peal and chop the garlic, give the chillies a bash and then heat up about 4 – 5 tbsp. of oil in the frying pan and add the mushrooms, garlic, chilli a good pinch or two of salt and a grind of black pepper. Cook on a medium heat until the garlic starts to go golden brown and the mushrooms are cooked.

Meanwhile cook your spaghetti according to instructions. While it’s cooking pluck the leaves off the holy basil so you have a good handful. Once the spaghetti is cooked drain it reserving some of the pasta water. Add the spaghetti to the frying pan with about 1/3 up of pasta water and throw in the holy basil leaves cook until the leaves wilt and the pasta is covered in the oild mixture. Divide the spaghetti into two bowls and sprinkle over the breadcrumbs.

 

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Salads, Thai Food

Tao Jiao Lon – fermented soy bean dip

lon

This is an old school Thai dish that isn’t easy to find in restaurants, particularly as a veggie option. It’s really tasty and health, especially as it’s eaten with a lot of fresh vegetables. It can be eaten alone or as part of a Thai meal. It’s made with fermented / salted soy beans and coconut milk. It has a delicate flavor compared to some spicier Thai dishes.

So what do you need?

  • 250ml coconut milk
  • 50ml veggie stock / water
  • 100g mushrooms (I used fresh shitake mushrooms)
  • 100g firm tofu
  • 2 or 3 small red shallots
  • 2 sticks of lemon grass
  • 3 – 4 kaffir lime leaves
  • 3 – 4 large red / yellow / green chillies (prik chii far)
  • 4 tablespoons salted / fermented soy beans
  • 2 tbsp. roasted, unsalted peanuts
  • 1-2 tbsp. palm sugar
  • 1-2 tbsp. tamarind paste
  • 2 tsp. light soy sauce
  • 1tbsp. vegetable oil
  • Fresh vegetables and coriander leaves to eat with it

So what do you do

Start by prepping the ingredients.  Finely chop the  mushrooms shallots and finely slice the lemon grass and chillies and tear the kaffir lime leaves in half. Rinse the soy beans so they are not too salty and pound 3 tbsp. of them with the peanuts in a mortar to make a thick paste.  Then fry the mushrooms in the oil with a tsp. of soy sauce as they cook crumble in the tofu and cook for about a minute. Set this aside in a bowl.  Put the coconut milk in the frying pan with the stock / water, 1 tbsp. of palm sugar and 1 tbsp. tamarind paste, add the diced shallots, lemon grass, the kaffir lime leaves, most of the chillies and a tsp. of soy sauce and then stir in about 2/3 of the soy bean paste and stir until everything dissolves. It’s a good idea not to put all of the flavourings in at once as you may need to readjust the balance of flavours. You can taste the sauce and see is you think it is well balanced. It shouldn’t be too salty, too sweet, too sour or too spicy so adjust the flavourings as you see fit. Add the remaing tbsp. of rinsed soy beans and as long as it’s not too salty add the rest of the soy bean and peanut paste as this helps thicken up the dip. Simmer until it starts to thicken up but is not too dry and then put it in a bowl and garnish with some sliced chillies and some coriander leaves. The dip should be room temperature or slightly warm when served but so while it cools down prepare your veggies for serving it with. White / Chinese cabbage is good as are cucumber and yard beans and a bunch of coriander leaves is a must. If you can find it, I couldn’t today, then fresh white turmeric root finely sliced is a traditional accompaniment. To serve just spoon the dip onto the vegetables or make little parcels with the cabbage leaves and some coriander leaves. Yum!

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Something fruity, Something sweet, Thai Food

Mango & sticky rice ice-cream lollipops with Sang Som

lollies2

Probably the most popular Thai dessert is mango and sticky rice which is delicious but can be a bit heavy in the hot Thai summer. This ice-cream take the essence of mango and sticky rice and make them into cool lollies, with the added twist of some Sang Som, Thai rum. This will make about 15 lollipops.

So what do you need?

  • 500mls whipping cream
  • 2 tbsp. Icing sugar
  • 300mls coconut milk (I used the scented dessert variety available in Thailand)
  • 400g sweet, coconut milk, sticky rice
  • 100mls Sang Som (optional)
  • the flesh of  2 medium sized mangoes (about 400g) chopped into small cubes
  • small (4oz / 5cms x 5cms) paper cups
  • lollipop sticks

So what do you do?

First put the whipping cream in a large bowl and whip it until it fluffs up a little then mix in the icing sugar, coconut milk and rum. Next crumble in the sticky rice and add the mango and stir them in so they are evenly distributed through the cream. Place the paper cups on a try and spoon in the mixture. Put in the freezer and after an hour or two when the ice-cream begins to freeze but is still slightly soft put a lollipop stick in each. Leave for another hour or two until frozen completely. Peel of the paper and enjoy a taste of Thailand!

lollies

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Brunch, Soups, Thai Food

Veggie Khao Tom

 

Kao tom

This makes a good brunch, or a meal if you are feeling under the weather and want something quite plain and comforting to eat. It’s normally made with pork or seafood but here I’ve made a veggie version the flavor will depend on the stock you use so I would recommend using a good / homemade stock. This will make 4 bowls of Khao Tom.

So what do you need?

  • 1 cup of jasmine rice / brown rice (I used a white jasmine rice which had some other rices mixed through it)
  • 6 cups vegetable stock
  • 1 tbsp. light soy sauce
  • a small bunch Chines celery
  • 1 cup of chopped mushrooms
  • 3/4 cup of other veggies (I used diced carrot and some chopped broccoli)

Condiments

 

  • 4 or 5 cloves of garlic
  • 2 tbsp. oil (I used sesame)
  • 1 inch of ginger peeled and very finely sliced
  • a couple of chopped spring onions and a handful of coriander leaves
  • a sliced red chilli
  • Chilli powder
  • Soy sauce
  • Pepper

So what do you do?

Start by putting the rice in a saucepan with the stock and soy sauce and bring it to the boil. Meanwhile chop the mushroom and the Chinese celery and add them to the saucepan and boil for about 10 minutes then add the other vegetables and boil for 15 – 20 more minutes until the rice is soft. The cooking time will depend on the rice you use but it should be well cooked and soft. The rice will absorb most of the stock and swell up, if necessary add more stock and stir occasionally as the Khao Tom thickens up to stop it sticking to the saucepan. Taste and if necessary add some more soy sauce.

While the rice is cooking prepare your condiments. Finely chop the garlic and fry it in the oil until golden brown and put in a small bowl. Serve the Khao Tom in bowls and allow people to flavour it themselves adding the condiments they like.

 

 

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Thai Food, Veggie mains

Pad Thai

pad thai

I’m not sure why it’s taken me so long to get round to posting a recipe for Pad Thai, maybe as more often than not it’s a dish I eat at our local noodle shop and enjoy their version. There are probably as many versions of Pad Thai as people who make it, but I find many too sweet or too oily so making it at home allows you to control the flavours. If you don’t live in Thailand, surrounded by Pad Thai options, then it’s easy enough to make at home. This will make 2 servings which is about as much as you can make at a time in a domestic wok.

So what do you need?

  • 100g firm tofu
  • 120g flat rice noodles (I used brown ones)
  • 200g bean sprouts
  • a small bunch of garlic chives / spring onions
  • 4tbs vegetable oil
  • a handful of roasted peanuts
  • 3 tbsp. dried pickled Chinese radish
  • 3 tbsp. tamarind paste
  • 3 tbsp. light soy sauce
  • 1 tbsp. palm sugar
  • 1 tsp. chilli powder
  • 2 free-range eggs
  • 1 lime

So what do you do?

Start by soaking your rice noodles in water, brown ones will take about 20 minutes, white ones about 10 minutes. Then cut the tofu into small pieces and marinate with a tbsp. light soy sauce. If using unroasted peanuts then dry roast them in a wok for a few minutes, stirring, until they are golden brown and put them in a mortar ready to crush.

Next make the Pad Thai sauce, in a small pan warm together the tamarind paste, palm sugar and 2 tbsp. of soy sauce with a splash of water, the amount of water will depend on how thick your tamarind paste is. This should make a runny sauce that is sour with a hint of sweetness and saltiness. Then rinse and strain the beansprouts and garlic chives, reserve a handful of beansprouts and a few of the chives to use as a garnish. Cut the remaining chives into 4cms lengths. Crush the peanuts once they have cooled.

Next put the oil in the wok and fry the tofu until golden brown and pour out most of the remaining oil into a dish. Then add most of the tamarind sauce and fry the tofu in it for about 30 second. Drain the noodles and add them to the wok and stir fry them for a minute or two then add the Chinese radish, most of the crushed peanuts, the chili powder and the bean sprouts and chopped garlic chives. Fry until the bean sprouts soften and if it seems dry add the remaining tamarind sauce. Then push the noodles to the edge of the wok and add the reserved oil into the wok and crack in the eggs and break them up with the spatula and fry them when they are almost done mix the noodles back in and fry everything together.

Divide into two portions on plates and garnish with the remaining garlic chives, bean sprouts, peanuts, a wedge of lime and a sprinkle of chilli powder (optional).

 

 

 

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