I like hot stuff and I like mangos, soooooo…..
Ingredients:
1 shredded or finely chopped green mango
2 shallots or 1/4 regular onion
chili peppers (as many as needed for desired hotness)
1/2 tbsp sugar
1/2 tsp salt
Mix everything together and enjoy with chips or Thai grilled beef or pork.
Cakes:
Grind white fish with red curry paste, some fish sauce and 1 egg. Once the fish is finely ground change the food processor blade to a kneading tool and continue working the mixture until it’s a sticky paste. Now add some finely chopped kaffir lime leaves. Heat up some oil for deep frying the cakes. Just form the cakes by hand and fry them until they are golden brown.
Dipping Sauce:
Mix 2 tbsp sugar, 1 tsp salt and 1 tbsp vinegar with 1/2 cup of hot water until sugar is dissolved. Then add 1 cup of sliced cucumber, 3 shallots and 1 red hot chili.
Serve the sauce in a small bowl with the fish cakes.
There still plenty of apples on our little tree, so I’m looking for new apple recipes. This one is quite simple, but very tasty!
Cut the apples into small wedges and peel. Squeeze some lemon juice on top and pan fry the apples in a little butter until they are caramelized. To finish this dessert pour some Amaretto syrup over the apples while the pan is still on the stove and let the syrup reduce a little. Before serving poor a little bit of cream over the apples.
Serve by itself or on sponge or pound cake.
We had something similar to this on a trip to Thailand and liked it so much, that I wanted to try to recreate it at home.
The dish has since become a favorite with us and our friends.
Ingredients:
1) 1 whole, young coconut
2) Thai basil
3) Chinese cabbage
4) any white fish fillet
5) red curry paste
6) 1 egg
7) coconut milk
8) fish sauce
Mix #4 to #8 together. Next cut the top of the coconut, drain the juice and put some cut cabbage in the coconut. Now add the mixture and place the basil on top.
Close the lid and steam the whole coconut for about 45 minutes.
Serve with rice.