Indian - Cabbage & Mashed Potato Curry

Ingredients:

1 lb. cabbage, shredded

1/2 lb. potatoes, boiled and mashed

1 tsp. cumin seeds

1 tsp. ginger

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. salt or to taste

2 tbsp. oil

Method:

Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with turmeric and chilli powders, salt, and cook for another 15 minutes.

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.

Thai-Raw Pork Parcels

Thai-Raw Pork Parcels

These should be eaten with care, it's common in Europe to eat raw beef, but it's considered unsafe to eat raw pork except in a very few cases. These parcels should be prepared only using very fresh farm grown pork that has been treated. If you are uncertain about the quality of the meat you can always cook it, or alternatively you can buy branded parcels from Asian supermarkets.

Ingredients
500 gms Pork Red Meat
10 Garlic Cloves
5 Bird Chillies
2 Tablespoons Salt
5 Tablespoons Lemon Juice
Tinfoil plastic bags or Banana Leaf

Preparation
1. Clean the pork and put into a blender/food processor.
2. Peel the garlic and add to the blender.
3. Add the chillies and salt. Blend until it completely mixed.
4. Add lemon juice and mix.
5. Make into parcels, and wrap in the banana leaves or tin foil
6. Chill in the fridge for 5-8 hours if you like more sour leave it for 2-3 day in wram place.

Tips
1. You can eat these raw, or if you prefer you can also cook this dish in the oven or by frying them. If you like spicy food you can cut up red chillies and push a piece into the centre of each parcel.
2. You can add sticky rice or fragrant rice too if you wish, but I prefer not to. Simply precook or pre steam the rice and use 50 gms sticky rice to each 1kg pork.

Serve With
Mint
Coriander
Chilli
Peanut
Lettuce

Thai-Steamed Pork Sausage

Thai-Steamed Pork Sausage

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

Ingredients
500 gms Pork Mince
2 Tablespoon Pork Fat
1/2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Level Tablespoon Black Pepper
100 gms Crushed Ice
25 gms Garlic
A Food Processor/Blender

Preparation
1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth.
2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up.
3. Add the crushed ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
5. Steam in a Chinese steamer for 20 minutes.

Serve With
Fragrant Rice
Chillies
Green Vegetables

Thai-Pork Mince Omelette

Thai-Pork Mince Omelette

If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish.

Ingredients for 2 People
3 Large Eggs
75 gms Pork Mince
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
10 gms Coriander Leaves
10 gms Spring Onion (approx 1)
2 Big Red Chillies
100 ml Oil
1/2 Teaspoon White Pepper

Preparation
1. Chop the coriander, spring onion and chillies.
2. Whip the eggs in a mixing bowl.
3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
4. Put oil into frying pan and preheat the oil.
5. Fry the eggs mix for 1 minute.
6. Turn the omelette over and fry the other side for a minute.
7. The omelette should be cooked and golden brown. To make sure its cooked squeeze it, and no liquid should come out.

Serve With
Salad Vegetable
Hot Rice
Sweet Chilli Sauce

Thai-Corn Fritters

Thai-Corn Fritters

We eat corn in everything! You will find it in desserts for it sweetness, in soups and like here, in snacks. In Bangkok, in front of the university, there are many little food stalls to feed the hungry students, including corn fritter stalls. This is one of the few Thai dishes that isn't spicy.

Ingredient For 2 People
100 gms Corn Kernels (Maize)
1 Tablespoon Corn Flour
1 Tablespoon Wheat Flour
1 Tablespoon Cassava Starch
120 ml Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
200 ml Oil
Flat Frying Pan

Preparation
1. Mix all the corn flour, wheat flour and cassava starch together with the water in a mixing bowl. You can use a ready mix batter if you prefer.
2. Add the salt, pepper and corn kernels and mix.
3. Put the oil into the frying pan and preheat the pan over a medium heat.
4. When the oil is hot take a tablespoon of the mixture and drop it into the pan to make a circular fritter.
5. Fry it for a minute on each side until it is golden brown.

Serve With
Sweet Chicken Sauce
Cucumber

Thai-Hot Dog & Spring Onion Chilli Salad

Thai-Hot Dog & Spring Onion Chilly Salad

This is a side dish that's cheap and simple, it uses hot dog sausages together with green spring onions and chilly to spice it up. In Thailand dishes like this are called "gop-gam", snacks served with beer at night, but it can also be served with rice to make a full meal.

Ingredients for 2 People
160 gms Hot Dog (1 packet)
1 Onion
20 gms Spring Onion
10 gms Coriander Leaves
10 gms Mint
4 Bird Chillies
1 Red Chilly
1 Tablespoon Lime or Lemon Juice
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
200 ml Water

Preparation
1. Heat 200 ml water to the pan until it boils.
2. Slice the hot dogs into bite sized pieces, put in the boiling water and heat through for 2 minutes.
3. Remove the hot dogs and put in a mixing bowl.
3. Chop the bird chillies & red chilly, the onions , the spring onions ,and the coriander, and add to the mixing bowl.
4. Add the fish sauce, sugar, and lemon juice, into the bowl and mix all the ingredients together.
5. Serve it on a plate with a little mint garnish.

Serve With
Hot Rice
Salad

Thai-Steamed Cassava Sweets

Thai-Steamed Cassava Sweets

Ingredients for Family
500 gms Cassava Root
300 gms Sugar
100 ml Rose Water
100 gms Desiccated Coconut.

Preparation
1. Peel the cassava leaving only the white flesh.
2. Grate the cassava flesh until finely shredded.
3. Mix the water with the sugar and cassava then blend it in a food processor.
4. Divide into portions for steaming, wrap each portion in aluminium foil to form parcels. You will cut these portions into smaller cubes later.
5. Steam the parcels for 25 minutes.
6. Leave to cool in the fridge.
7. Remove the foil, cut the cassava sweets into bite sized pieces.
8. Dust with the shredded coconut.

Thai-Pork and Spring Onion Dumplings

Thai-Pork and Spring Onion Dumplings

Ingredients:
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

Preparation:
1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.foodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Thai-Rice Flour Muffins

Thai-Rice Flour Muffins

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)

Preparation
1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.

French-Queue en Hochepot

French-Queue en Hochepot

Ingredients:
1 oxtail in 4cm (11/2 inch) segments
2 pig trotters
1 pig’s ear
1 small cabbage
6 carrots 6 turnips salt

How to cook:
1. Place the oxtail, trotters and pig’s ear in a large pan. Cover with water and bring to the boil over a moderate heat, removing the scum as it appears. Once it has boiled, lower the heat and leave to simmer for 2 hours.
2. Peel the vegetables; quarter the cabbage, removing the hard centre. Leave them to stand in a basin of cold water.
3. After 2 hours, salt the stockpot and add the vegetables to it. If there is not enough liquid, add some hot water but make sure you do not cover the vegetables. Bring back to the boil on a higher heat, then lower again and simmer for a further 2 hours until the meat and vegetables are tender.
4. When all is ready remove from the heat. Slice the ear thinly, bone the trotters and cut into small pieces. Arrange the meat and vegetables on a serving dish. The stock can be kept to be used for another dish, or it can be poured into a gravyboat and served, but be sure you skim off the fat first.
5. Accompany this springtime dish with new potatoes and grilled chipolata sausages.

Afghan-Potato Kebabs

Afghan-Potato Kebabs

Ingredients:
5 lbs Potatoes Red medium
8 oz Green Chilies
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 cups vegetable oil

How to cook:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'

Makes 50 Kebabs

Indian-Coconut Fish Fry

Indian-Coconut Fish Fry

Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Coconut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

How to cook:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Indian-Karhi Pakora

Indian-Karhi Pakora

Ingredients:
For pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
coriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste

For curry:
baisin 6 tbsp
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked /var/www/hmin pwder 1 tsp
/var/www/hmin 1tsp (for garnish)
oil 1/2 cup (for garnish)

How to cook:
1-Mix all ingredients well with enough amount of water to make a semi thick paste.
2-Heat oil enough for deep frying in a deep frying pan.
3-Put the paste in little amounts in the well heated oil with the help of a tbsp.Fry pakoras on medium heat.
4-Mix baisin,water,curd,6 curry pattas,spring onions,green chillies,garlic,ginger,/var/www/hmin powder and red chillies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.
5-The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
6-For Tempering ( Bhagar)
Heat oil in a frying pan. Put /var/www/hmins, red chilly pods and curry patta. Fry well and put in the prepared curry. Your curry is ready to serve. Eat with boiled rice or as it is. You will love the delicious taste.

Afghan-Kishmish Panir (Cheese with Raisins)

Afghan-Kishmish Panir (Cheese with Raisins)

Ingredients:
1 gallon of milk
White vinegar
Cheesecloth
1 box black seedless raisinsa

How to cook:
In a large stockpot, add a small amount of water to barely cover the bottom of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER LEAVE UNATTENDED. As the milk begins to steam, take about 1/4 cup of white vinegar and put it next to the stove. When the milk starts to rise in the pan, add the vinegar in a circular pattern. Take the pan off of the heat. Take a slotted spoon and start helping the curds and whey separate (some people like to lightly salt the cheese, if you would like to, add two good pinches of salt at this point). After about 5 minutes you should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and press into the shape of the colander. Using thick, new kitchen gloves (the kind used for washing dishes), slowly pour the contents of the pot into the cheese cloth, when all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The VERY hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press two or three times only and the place the cheesecloth on a plate in the refrigerator. You do not want to twist too much or else the cheese will be crumbly. When the ball has cooled, take it out of the cheese cloth and wrap it in foil until you are ready to cut. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days, slightly longer if salt was added.

Afghan-Ice Cream (Sheer Yakh)

Afghan-Ice Cream (Sheer Yakh)

Ingredients:
* Vanilla Ice Cream
* Rose Water
* Pistachios (unsalted)

Directions:
Pour 1/2 tsp of Rosewater over 1-2 scoops of Ice Cream and then sprinkle finely chopped pistachios (unsalted) on the top of the Ice Cream. Enjoy!