Mapo Doufu (Spicy tofu)

The quantities may seem small but this recipe 
serves 4 people – a little goes a long way.

300g silken tofu
100g minced beef
1 tbls yellow bean sauce
1 tbls dark soy sauce
1 tsp hot chilli powder
1/2 cup chicken stock
3 cloves garlic, finely chopped
1.5 tsp cornflour, blended with a small amount water
1-2 spring onions, sliced
1/2 tbls Sichuan peppercorns, roasted and ground

Heat 1 tbls oil and fry beef 2 minutes, breaking into tiny pieces.
Add bean sauce and soy sauce – stir 1 minute.
Add chilli powder – stir 30 seconds.
Add stock and tofu – cook 3 minutes, breaking tofu into chunks.
Add garlic and spring onion, thicken with cornflour and cook 1 minute.
Remove from heat and stir through peppercorns before serving.

Inspired by Zhongfang at Puzhou Changuan eatery in Songpan, Sichuan.

Rajmah (Kidney bean curry)

1 cup dried kidney beans, soaked in water
2 black cardamon pods, bruised
3-4 onions, chopped
6 cloves garlic, crushed
2cm ginger, crushed
1 tsp chilli powder
1.5 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
3 tomatoes, chopped
1 tbls tomato paste
2 green chillies, sliced
3 tbls coriander leaves
1/2 tsp garam masala

Boil beans in fresh water until tender.
Heat 3 tbls oil and saute cardamom and onion until golden.
Add garlic and ginger – saute 5 minutes.
Add ground spices – saute 2 minutes.
Add tomato paste and tomatoes – cook 2 minutes.
Add kidney beans, 1 cup of their cooking liquid,
green chillies and salt – simmer until well combined.
Add coriander leaves and garam masala to serve.

Inspired by Beas Punjabi Dhaba, Manali – Himachal Pradesh

Bpree-o Wan Mangsawirat (Sweet and sour tofu)

200g tofu, cubed
3 cloves garlic, crushed
1 onion, thickly sliced
1 cup pineapple, sliced
2 cucumbers, cut in long wedges
2 tomatoes, cut in wedges
1-2 long red chillies, thickly sliced
2 tbls sugar
2 tbls soy sauce
2 tbls rice vinegar
1 tbls fish sauce

Dust tofu with cornflour and fry until golden – set aside.
Fry garlic in 2 tbls oil until fragrant.
Add onion and pineapple, stir then add cucumber, tomato and chilli.
Add sugar, soy sauce, vinegar and fish sauce – stir well.
Add tofu, mix well and serve.

Inspired by vegetarian eatery near Thanon Phra Sumen, Bangkok

 

Foshougua Chao Rou Pian (Sichuan pork with choko)

225g pork, thinly sliced
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp rice wine
1 tsp sesame oil
1/2 tsp cornflour
Combine all above ingredients – set aside.

450g choko, finely shredded
1 tbls chilli bean sauce
2 tsp garlic, chopped
1 tsp ground Sichuan peppercorns
1 red chilli, shredded
2 tsp soy sauce
2 tsp rice wine
2 tsp rice vinegar
1 tsp sugar

Heat 2 tbls oil and fry garlic, bean sauce, pepper and chilli 10 seconds.
Add pork and stir 1 minute.
Add soy sauce, rice wine, vinegar and sugar – stir 2 minutes
until most of liquid has evaporated.

Recipe from Zhong Fang, Puzhou Changuan eatery – Songpan, Sichuan

Johk (Rice porridge)

1/2 cup jasmine rice
50g liver, thinly sliced
90g pork mince
2 eggs
2 tbls ginger, slivered
1 spring onion, chopped
1 red chilli, sliced
rice vinegar
fish sauce
soy sauce
ground white pepper

Cook rice in 3.5 cups water 30 minutes until thick and smooth.
Soak chilli in vinegar to cover. Blanch liver. Poach eggs.
Form pork into small balls and blanch.
Serve porridge topped with pork, liver and egg.
Serve with ginger, spring onion, chilli vinegar,
fish sauce, soy sauce and white pepper.

Recipe from street vendor in morning market – Phetburi.

Gaeng Ka-ree Plah (Fish curry)

300g mackerel chunks
1/2 onion, chopped
1cm ginger, chopped
2 cloves garlic, chopped
1/2 tsp gapi
1 stalk lemongrass, bruised
1 tbls Thai curry powder
1/2 tbls palm sugar
1/4 cup coconut milk
1 tbls fish sauce
1/2 tbls tamarind liquid

Heat 1 tbls coconut oil and saute onion 5 minutes.
Add ginger, garlic, gapi and lemongrass – stir 2 minutes.
Add curry powder and sugar – stir.
Add coconut milk, fish sauce and 1/4 – 1/2 cup water – simmer.
Add fish and tamarind – simmer 5-10 minutes.
Serve with rice, boiled egg and cucumber slices.

Inspired by nameless coffee shop near pier – Ko Muk

Gaeng Kee-o Wan Gai (Green chicken curry)

250g skinless chicken pieces on bone
2 tbls green curry paste (see recipe OR use bought paste)
1/2 cup coconut milk
2 tbls fish sauce
1 tbls palm sugar
6 kaffir lime leaves
150g Thai green eggplants, halved
120g winter melon, peeled and sliced
handful Thai basil leaves

Heat 1 tbls coconut oil and saute curry paste until aromatic.
Add coconut milk and chicken – stir 2 minutes.
Add  fish sauce, palm sugar,
lime leaves and 1/2 cup water – bring to simmer.
Add eggplants – bring to simmer.
Add winter melon – simmer 5 minutes, add more water if needed.
Add basil and remove from heat.
Serve with kanom jiin rice noodles and salad vegetables OR rice.

Inspired by vendor at Central night market, Trang.

 

Iran Trip 2018

We’re just back from a two month trip 
to Iran, Thailand and Malaysia.
And the travel journal has now been posted.
Find it under the ‘TRIPS’ menu.

Gaeng Kee-o Wan (Green curry paste)

2 long green chillies
10 green birds eye chillies
1/2 tsp salt
3 coriander roots
1 tbls lemongrass, chopped
3 shallots
6 cloves garlic
2 tsp galangal powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp ground white pepper
2 tsp gapi (shrimp paste)
rind of 1 kaffir lime

Puree or pound all ingredients
together until they form a smooth paste.
Makes about 5 tbls. Keep for one week in fridge
or one year in freezer.

Inspired by curry vendor Central night market – Trang.

Put Thua Ngok (Stir-fried bean sprouts)

2 cloves garlic, chopped
3 cups bean sprouts
2 dried shitake mushrooms, soaked and sliced
1 bunch garlic chives, cut 4cm
1/2 tsp sugar
1/2 tbls oyster sauce
1/2 tbls soy sauce

Heat 1-2 tbls oil and fry garlic until golden.
Add bean sprouts and mushrooms – stir 30 seconds.
Add chives – stir 30 seconds.
Add sugar and sauces – stir and serve immediately.

Inspired by Kit Pung Restaurant, Thanon Phetkasem – Trang