Thai-Sticky Rice Egg Cakes

Thai-Sticky Rice Egg Cakes

These look like pancakes, but are sticky rice patties with egg soaked in them. They can be fried or barbecued and make a delicious and very easy to make snack.

Ingredients
300 gms Steamed Sticky Rice
2 Eggs
1 Tablespoons Fish Sauce
1/3 Teaspoon Black Pepper
1/3 Teaspoon Salt
2 Teablespoons Oil

Preparation
1. Whip the eggs with the salt, pepper, and fish sauce.
2. Put oil into a frying pan over a high heat.
3. Take a handful of sticky rice and flatten it out to a circle. For frying they should be about 2cms thick.
4. Dip the rice into the whipped egg, and fry in the hot pan, turning every 30 seconds until cooked.

Thai-Salted Chicken Parcels

Thai-Salted Chicken Parcels

For this dish the chicken is prepared with lots of salt and left for several days, after enough time the salt reacts with the chicken to part salt the meat.

Ingredients
200 gms Chicken Mince
3 Garlic Cloves
2 Tablespoons Salt
1 Tablespoon Chopped Bird Chillies
Aluminium Foil

Preparation
1. Mix the chicken mince with salt and chopped chillies.
2. Form a sausage shape with the mince, and double wrap the small sausages in foil.
3. Leave in the fridge for 3 days.
4. Either barbecue the foil packets on a stove, or in a dry frying pan (still in the foil), for 10 minutes to cook them.

Serve With
Coriander Leaves
Bird Chillies
Sticky Rice
Mint Leaves

Thai-Sticky Rice Balls with Fish Stuffing

Thai-Sticky Rice Balls with Fish Stuffing

This is perfect picnic food, the sticky rice forms good easy to eat balls, and the fried fish filling adds the flavor. These are very easy to eat, leaving no mess. In the photograph above, you can see where I've broken open one of the balls, so you can see the flaked fish inside.

Ingredients
150 gms Cooked Sticky Rice
80 gms White Fish, (Cod Haddock Hake etc.)
2 Teaspoons Salt
1 Tablespoons Light Soya Sauce
2 Tablespoons Oil
1/2 Teaspoon Black Pepper

Preparation
1. Put the oil into the pan over a medium heat.
2. Clean and chop the fish into steaks, fry until any water has been cooked off and the fish is dry. Remove the bones and flake the fish while it's still in the pan.
3. Add salt to the pan, add light soy sauce and black pepper
and fry continue to fry the fish until it is brown.
4. Take 30 gms sticky rice in your hand, flatten it to a disc, put a spoonful of the fish meat into the centre and fold the sticky rice over it to form a ball.

Serve With
Sweet Chilli Sauce
Coriander Leaves
Spicy Thai Salads

Thai-Fried Sesame Balls

Thai-Fried Sesame Balls

These balls are a doughy fried snack with a slightly sweet taste. It's quite tricky to get the deep fat frying oil the right temperature to match the size of the ball you're making. Too hot and the outside will burn before the inside gets cooked. Too cold and they soak up oil. The best way to strike a balance is to heat the oil to 170 degrees Celsius, try frying a practice ball until it's brown, then cut it open to see if it's cooked!

Ingredients
150 gms Wheat Flour
1 Egg White
50 gms Sugar
1/2 Teaspoon Salt
1 Teapsoon Baking Soda (Raising agent Soda + Citric Acid)
1 Tablespoon Water
1 Tablespoon Pork Oil (Pork Lard)

Preparation
1. Sift the flour, with the baking soda (use a packet raising agent, it normally also has citric acid in it) and salt.
2. Mix in the pork lard.
3. Whisk the egg white until frothy then mix with the sugar.
4. Add the egg white & sugar mix, together with the water to the flour.
5. Mix it to a soft dough which will froth due to the baking soda.
6. Heat the oil to 170 degrees Celsius.
7. Leave the dough for 5 minutes till expand.
8. Oil your fingers with a little cold vegetable oil, take a little of the dough in your hand and roll into a ball and sprinkle with sesame seeds.
9. Drop it into the oil, you will find it easier to do that without getting burned if you use a spoon to lower it into the oil.