Mackerel Spicy Salad

Image via Wikipedia

This quick,cheap easy to prepare salad is nutritious and healthy ideal with rice or on its own.

1 or 2 tin Mackerel in tomato sauce.

2 limes.

4 or 5 chilli to taste.

3 stalks finely cut lemon grass.

1 lg red onion sliced.

fish sauce to taste.

Basil leaves.

Recipe.

place the tinned fish in a bowl, add sliced red onion, sliced lemon grass, mix, season with fish sauce add chilli and basil leaves, mix again, refrigerate and serve.

Vegetable Thai Ratatouille

I have adapted this recipe to suit the vegetable I can purchase in my local market. you could add chilli if you liked.

[ra-tuh-TOO-ee; ra-tuh-TWEE] A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs-all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.

Ingredients.

mix of any root vegetables,

1 carrot,
2 red onion,
1 red bell pepper,
6 small purple aubergine,
6 small apple aubergine,
4 cloves garlic,
2 tablespoon olive oil,
3 large red tomato.
cup of water,
salt to taste.
2 tablespoons tomato paste.
1 bunch fresh basil,
1 bunch celery leaves,

Recipe,
wash, peel and cut into large pieces all vegetables, add oil and garlic, onion to pan, fry till brown, add red pepper and aubergines,fry for 2 minutes, add tomatoes, carrot, water, paste, simmer till vegetables soft, add herbs, stir and serve.

Eggs with Tamarind sauce

Ingredients

3 -6 hard boiled eggs.
2 tablespoons palm sugar.
5 dried and fried red chilli.
1 stick or half cup tamarind juice.
handful coriander leaves.
1 lg red onion.
fish sauce to taste.
oil for frying.

Recipe.

hard boil the eggs and leave to cool, add small amount of oil to frying pan, fry chilli till crisp. finely slice the onions and add to very hot oil, remove when golden brown, save oil and add dry hard boiled eggs, fry till golden and crispy. with the oil add palm sugar and fry, add tamarind juice and fish sauce, let it boil and thicken , taste should be sour, sweet & salty. arrange eggs on plate, cover with sauce and top with onion, chilli and coriander leaf.

Makhuea Pra (Thai Aubergine Recipe’s)

The Thai eggplant, locally called ma keua is a variety of eggplant which is used in the Thai traditional cuisine. The Thai eggplants are characterized mostly by a white or apple green color and a medium round size. This kind of eggplants is among the most popular ones, as they are easy to recognize and easy to prepare as boiled, baked, fried or roasted. In the various cuisines of the world, the eggplant is also called melongene or aubergine. The Thai eggplant is rich in carbohydrates and vitamin, as it includes A and B vitamins and C-complex. Besides these, the Thai eggplant is low in calories, so it helps in low calorie diets and healthy culinary habits. The most popular eggplant dishes in Thai are the ones that include curry, which used a lot in the local cuisine of Thailand. Among these, there is the red curry, which defines a recipe that includes eggplant cut in quarters in a spicy and flavored curry sauce, lime leaves, coconut milk and fish sauce.

Aubergine with green curry paste

8 green thai aubergine, quartered.
2 teaspoon green curry paste.
bunch basil leaves.
spoon of oil.
fish sauce to taste.
1/2 teaspoon palm sugar.

Recipe

Add oil to wok, add curry paste and fry till dissolved, add aubergine fry couple of minutes, add fish sauce and palm sugar, stir in basil leaves and serve,

Pad Pak Rua Mit (fry mix vegetables)

Ideal side dish, can use any combination of vegetables, omit oyster sauce or use vegetarian sauce for a true vegetarian dish.

Ingredients

2 clove garlic.
2 tablespoons oil.
1 carrot sliced.
1 onion sliced.
8 snow peas.
1/4 cabbage sliced.
baby sweet corn.
water.
cornflour to thicken sauce.
soy sauce light
oyster sauce. palm sugar, to taste.

Add oil and chopped garlic to wok, and fry, add carrots, onion hard vegetables first, fry for 2 minutes, if start to stick add few spoons of water, once all the vegetables become al dente but not soft add palm sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce and mix, thicken with cornflour to get a thick dark sauce. serve.

Thai Tomato spicy Eggs

Great for a quick breakfast, fast and easy to make.

2 eggs
1 tomato.
1 clove garlic.
6 -8 sweet green chilli.
fish sauce.
1/2 teaspoon sugar.
oil.

add oil to non stick frying pan, fry garlic, add sliced de seeded chilli, slice tomato length ways add, mix eggs and add and stir, add sugar and fish sauce once eggs have set , serve with steamed rice.

Spicy Thai Tuna Noodle Salad

This is really a variation on the tuna salad but can be made with any quick cook noodle, ideally with glass noodle. ideal with prawn, tuna, seafood or vegetables. You are looking for that spicy ,sour, salty taste.

1 Pkt glass noodles. (any thin noodles)
2 small red sliced onion.
1 bunch Chinese celery leaf (cut 1 inch)
1 tin tuna drained.
3 stalk lemon grass finely sliced.
2 lime juiced.
fish sauce to taste.
3-8 red chilli. ( up to you)

Recipe.

boil noodles as required, let them cool down, normally 3 minutes. add tuna to mixing bowl, add sliced lemon grass, fish sauce and chilli and lime mix and taste. adjust to personal taste. once you get the required taste add celery leaf. onion and noodles, serve and enjoy.

laab / larb nua (lao spicy minced beef)

Larb (Lao: ລາບ, Isan: ลาบ, IPA: [lâːb]; also spelled laap, larp, laab) is a type of Lao meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice. A common variation is neu-ah nam tok (“waterfall beef” but it could mean the dripping of meat juice during the grilling as well), in which beef is cut into thin strips instead of using ground beef.
Larb is the unofficial national dish of Laos and it is also popular in Northeastern Thailand, where the cuisine is heavily influenced by Laos. It is quite common to see this popular Lao meat salad served at Thai restaurants.
There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. “Larb pla” (Thai: ลาบปลา)[1] is one kind of larb which made of minced fish mixed with spices.

I find the best variation is with grilled steak (waterfall laab) careful when adding the chilli, not to hot, but the dish should bring a tear to your eye or it’s not hot enough. no oil is added so this dish is quite healthy & low fat, especially if served with raw cabbage and vegetables. the only cooking is the meat then all the other ingredients are added.

Ingredients

250g minced lean beef.
2 small red onion.
1/2 clove garlic.
bunch fresh mint leaves.
bunch coriander leaves.
fish sauce.
water.
1 1/2 tablespoons ground roast rice.
4 limes.
1/2 or 2 teaspoon ground red chilli.
basil leaves and spring onions can be added to make more flavours.

Recipe

chop all ingredients up, add 1 teaspoon of the lime juice to meat and stir. place 1/2 cup of water in pan and add the meat, stir till the meat is cooked and place in a bowl, add 2 teaspoon of fish sauce, juice from 2 or 3 limes and 1 or 2 tablespoons of ground chilli, taste and adjust to get a salty, sour spicy taste, add the ground rice, coriander and mint leaves and finely chopped garlic, finely sliced red onions and stir. serve room temperature on top of lettuce or cabbage. serve with sticky rice.

Thai Spicy Tuna salad

This spicy fresh salad ideal for lunch or picnic, taste should be spicy and sour, little salty.

Ingredients

1 tin tuna.
2 small red onion. sliced. (1 for salad)
1 small cucumber. sliced.
2 Tomato. quartered.
lettuce leaves.
bunch celery leaf.
pepper.
2 teaspoon fish sauce.
2 limes, juiced.
3 red chilli. sliced.
2 stalk lemon grass, finely sliced.

Recipe

arrange the salad on a dish, lettuce, tomato, onion, cucumber & add chopped celery leaf. prepare above ingredients. empty tuna into a mixing bowl, with little of juice, add chopped chilli, fish sauce, lemon grass, onion, lime juice, pepper and mix. taste and add more fish sauce if required, good if you can leave it in fridge for about an hour to develop the flavours, not to long as it will get more spicy. top the salad with the tuna mix. some recipes omit the lemon grass and celery leaf, but these are 2 main flavours, otherwise you will have a normal tuna salad.

Palo nua (five spice beef)

This classic Muslim dish combines the flavours of beef, egg and five spice, cinnamon, coriander and dark soy sauce. ideal with jasmine rice. or for special occasion made with duck.

Ingredients

200g stewing beef. diced lag.
3 coriander roots. and leaves.
1 teaspoon peppercorns.
4 clove garlic.
1 pkt palo mix with herb bag.
tablespoon oil.
2 tablespoon dark soy sauce.
water.
4 – 6 eggs.
1 tablespoon palm sugar,.
dry tofu, 6 -8 pieces.

Recipe.

Hard boil the eggs, leave to 1 side. add peppercorns, garlic and coriander root to pestle and mortar, mix to paste, add the palo herbs and mix. add oil to pan and fry herbs till you get a nice aroma, add beef and fry till brown, add dark soy sauce and water to cover, add eggs & tofu, simmer for approx 1 hr or till beef tender, keep water topped up. season with salt, palm sugar and serve topped with coriander leaf.