A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
Blog Archives
Thai Sweet and Sour Fish (2)
This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
Vietnamese Fish Cakes with Dipping Sauce (4)
Coconut Pork Belly and Eggs (4)
Lemon Grass Chicken (2)
Apple and Red Cabbage Salad (2-4)
Sichuan Pepper Chicken with Basil (4)
Stir Fried Shredded Greens (6)
Chicken and Ginger Claypot (6)
A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.
Chicken Pad Krapow (4)
Vietnamese Herby Pork Balls ( makes 32)
Mushroom Pho (1)
Prawns in Tomato Sauce (4)
A recipe from my local Vietnamese chef Trung. During Lockdown he started doing the most yummy Vietnamese food for collection from his home once a week . It was up there with the very best Vietnamese food I have eaten here or there , and the portions were so generous they lasted us two days. In a few days time he will be opening his own restaurant in Bristol- The Saigon Kitchen- and I cant wait to try even more of his cooking.