Thai-cookery-blog-2013-02-21

2013-02-21

Flour mix sifted into mixing bowlFlour mix - dry ingredients sifted together

4 egg yolks separated from the whitesEgg yolks

4 egg whites whipped until stiffThe sugar can be added to the white

Egg yolk, olive oil, coconut milk mixed togetherEgg yolk, olive oil, coconut milk mixed together

Flour being slowly added to the batterFlour being slowly added to the batter, mixing well all the time

Flour being slowly added to the batterFlour being slowly added to the batter, mixing well all the time

The flour mix plus cocoa mixed wellThe flour mix plus cocoa mixed well

The batter mixed until smoothThe batter mixed until smooth

Now start to gently fold in the whipped egg whiteThis process must be gentle, mixing in a little at a time

White of egg beaten until stiff ready to be added to the batterWhite of egg beaten until stiff ready to be added to the batter

Preparing the white coconut jelly toppingThe agar being dissolved in the coconut milk over gentle heat

The cooked chocolate cake- gluten-free and dairy-freeThis is a soft and moist chocolate cake with excellent flavour.

It also cuts extremely well and doesn't break up.

Preparing the white coconut jelly toppingThe agar being dissolved in the coconut milk over gentle heat - sitting in a bowl of hot water to keep it liquid until ready to pour over the cake.

Dried mild peppers, soaked in cold water until soft and seeds removed

Shallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese Ginger

Dried mild peppersDried mild peppers, soaked in cold water until soft and seeds removed

Shallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese GingerIngredients for a tasty sauce.

Just a few slices of galangal. not the whole root stem shown here

Shred the camphor leaf and discard the stems

Sliced Chinese GingerSliced Chinese Ginger

Chocolate cake with white coconut jelly toppingChocolate cake with white coconut jelly topping

Gluten-free and dairy-free

Chocolate cake with white coconut jelly toppingChocolate cake with white coconut jelly topping

Gluten-free and dairy-free

Chocolate cake with white coconut jelly toppingChocolate cake with white coconut jelly topping

Gluten-free and dairy-free

Chocolate cake with white coconut jelly toppingChocolate cake with white coconut jelly topping

Gluten-free and dairy-free

Chocolate cake with white coconut jelly toppingChocolate cake with white coconut jelly topping

Gluten-free and dairy-free

Simmer the peppers and shallots, garlic and ginger etcSimmer for about 7 minutes just to soften them all, then drain - but keep the liquid

Coconut cream on top, coconut water underneathCoconut cream on top, coconut water underneath

Drained peppers and vegetablesDrain but keep the liquid

Blended peppers ready for use.Place the peppers and ginger etc in the blender and blend into a paste

Coconut cream from the topSimmer coconut cream from the top gently to reduce it, Stir it regularly to stop it burning.

Just a gentle heat

Coconut cream now becomes oilyCoconut cream now becomes oily

This is ready for the next stage

Add the paste mixture to the reduced coconut creamContinue to cook over a gentle heat and stir regularly for about 10 minutes

Add the paste mixture to the reduced coconut creamContinue to cook over a gentle heat and stir regularly fo about 10 minutes

This is the cooked paste after 10 minutesYou can add fish, or chicken pieces into this sauce. 

I used a small tin of tuna in brine todayI used a small tin of tuna in brine today - drain the fish first.

Continue to simmer gently - and to stir, for 3 or 4 minutes

Add some of the liquid from the cooked peppers and gingerAdd some of the liquid from the cooked peppers and ginger, until you have the consistency of sauce that you want.

Add a drop of fish sauce and salt to taste.

Add a little sugar for a Thai taste, as you like.

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Serving tuna curry sauce with rice noodlesServing tuna pepper sauce with rice noodles

Chopped grean beans (uncooked or cooked quickly)

Sliced cucumber

Sliced Chinese leaf

Garnished with basil and hot pepers

Serving tuna curry sauce with rice noodlesServing tuna curry sauce with rice noodles

Chopped grean beans (uncooked or cooked quickly)

Sliced cucumber

Sliced Chinese leaf

Garnished with basil and hot pepers

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Coconut milk cream being simmered in the pan to reduceCook over a gentle heat and stir to prevent burning, until it becomes oily

Ingredients for a Thai fish sauceSliced camphor leaf

Basil for garnish

Chilli paste (prepared from a packed of dried chilli)

Coconut milk cream being simmered in the panThis is now ready to add the chilli paste

Mix the chilli paste with the reduced coconut creamMix the chilli paste with the reduced coconut cream and add the shreaded camphor leaf and shredded chinese ginger.

Continue to cook over a gentle heat for about 10 minutes

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Now add the coconut milk liquid to the cooked pasteNow add the coconut milk liquid to the cooked paste

About 50 ml from the can of coconut milk and 250ml of water.

Add salt or a drop of fish sauce to taste. (not both or it will be too salty)

Add a spoonful of sugar if you wish.

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Thin salmon steaksThin salmon steaks - enough for two people

( always descale the skin before cutting into steaks)

Thin salmon steaks - enough for two people( always descale the skin before cutting into steaks)

Cooking the salmon steak in the saucePlace the fish in the simmering sauce over gentle heat.

Cover with a lid.

After 5 minutes turn the fish over.

Cooking the salmon steak in the sauce