Thai food!!

malamala

vixtress wrote:

thats great, i was wondering where i could get them from, the seaweed is pretty expensive on the mail order sites, what do you put in the middle, do you marinate fish or just use it as it is?
think i might have a google, see if i can find some ideas!!

Usually put
1) crab sticks + cucumber sticks
2) smoked salmon
3) tinned tuna + sweetcorn + salad dressing

Don't forget wasabi! (available at Tesco too)

I would love to put sashimi (raw tuna or salmon) but I don't think the ones from supermarkets can be eater raw(?).

vixtress

malamala wrote:

Usually put
1) crab sticks + cucumber sticks
2) smoked salmon
3) tinned tuna + sweetcorn + salad dressing

Don't forget wasabi! (available at Tesco too)

I would love to put sashimi (raw tuna or salmon) but I don't think the ones from supermarkets can be eater raw(?).

i didnt know that,do you know why? where can you buy stuff that can be, i suppose i need to find a good fishmonger

Clive_Woody

Salmon and rice noodles in Thai broth:

A favourite dish of mine, very easy to make and nice and healthy too.

• Make up a pint of stock (fish preferably, but chicken would do).
• Pour into a pan and add coarsely chopped ginger, chilli, garlic, a couple of kaffir lime leaves (dried or frozen will do).
• Take a couple of lemon grass sticks give them a good bash with a rolling pin or something similar (help get the flavour out) then drop into the pan too.
• Simmer for about ten minutes to make a tasty broth.
• Next drop two salmon fillets (thick chunky ones are best into the broth), add a couple of tablespoons of Thai fish sauce (marrinated anchovies - don't add too much of this sauces as it is quite strong and salty) and simmer until the salmon is cooked through (8-10 mins).
• Remove the salmon from the pan and break in large chunks (keep warm)
• Drain the broth into a jug (discard the bits...chilli, lemon grass etc...)
• Return the broth to the pan and bring back to the boil.
• Add fine rice noodles to the broth and cook for about 3 minutes.
• Return the salmon chunks to the broth mix and heat simmer for a couple of minutes.
• Serve in deep soup bowls and sprinkle with chopped coriander leaf.

Tetsuko

If you want to make a very quick Thai curry without having to do lots of prep, you can buy pots of red and green thai curry pastes from ethnic/indian food stores. I think Tesco might do something similar though.

The one that I buy has all the spices you need ground into a paste for you and all you have to do is mix it with coconut milk and the meat/veg of your choice and cook.

It's called Mae Ploy and looks like this :http://importfood.com/cpmp1404.html

It keeps in the fridge for ages. At least I hope it does as I've been eating it :rotfl:

beemuzed

TKP that sounds like a great recipe - am going to try it asap!

NekoZombie

IMHO it's often more expensive to buy all the spices and ingredients needed to make a good curry paste. I would always buy, but of course, you have to make sure you get the right one. Sainsbury's sell a very good Thai paste (not own brand though - its covered with Thai writing and is in a plastic tub - about £4.50.) You can then add it to coconut milk and make a yummy curry. I've used a variety of pastes, and this the best by far. However, I would never buy a jar of thai curry - they're never very nice. Just buy the paste.

TKP_3

NekoZombie wrote:

IMHO it's often more expensive to buy all the spices and ingredients needed to make a good curry paste. I would always buy, but of course, you have to make sure you get the right one. Sainsbury's sell a very good Thai paste (not own brand though - its covered with Thai writing and is in a plastic tub - about £4.50.) You can then add it to coconut milk and make a yummy curry. I've used a variety of pastes, and this the best by far. However, I would never buy a jar of thai curry - they're never very nice. Just buy the paste.

Yes, I do the same - I buy the curry paste (NOT sauce) and use that, as I can't always find all the spices necessary (and of course it's quicker). I find the paste works well (as said with coconut cream/milk)

russetred

In markets in Aisia it's quite common for there to be several stalls that sell made up pastes for curries,marinades etc as most people don't have the time to grind everything for a quick curry.We brought some home and a loose rule of thumb, if they smell right they're usually not too bad which works okay here too.You can't beat doing it yourself but it is a weekend job and then store a big jar in the fridge for future use.

Anne_Marie_2

Following on from my above post about DH telling me my rendang was nothing like the real thing. Anyone out there who has first hand knowledge, please give me some tips.
Going against the grain, bought a packet of spice mixture for rendang in the Chinese supermarket. It has the ingredients in English, so if he likes the packet mix, can now make up my own mix...but goodness knows what quantities. I have never heard of galangga....could that be anything like galangal? Also lists zoeddery ginger....what is that? (I do buy fresh ginger & keep in freezer for grating when cooking, so just going to use that anyway, unless am told different.)
Hubby still at sea for another month or so, so will be a while before I can try this out. No point in making it for me, as never tasted the "real thing", and I don't eat meat either!

sooz

malamala wrote:

I have made sushi before. It is simple to prepare the ingredients but is very difficult to shape it look like the ones at Sushi restaurant. Tesco has a good range of sushi ingredients: Japanese rice, Japanese vinegar, Seaweed and a small bamboo mat for wrapping sushi, only about one quid each.

I made some the other week with my 4 year old's help. We used the tesco stuff too too "Yutaka" brand - and the sushi rice had instructions on the back of it. The small bag of rice goes a long way, and i made the mistake of using the whole bag, and rather than just starters, it made a whole meal, plus enough again for lunch for 4 (it really swells up).

The rolling took a little bit of practice, but we got there in the end, the last lot looked a lot neater than the first. it's a bit like rolling your own ciggies!
our favourite ones had slices of avocado in the middle and were delicious.