Author Archives: Sarah Harris
Author Archives: Sarah Harris
Making pasta is a precise art. Well, it’s one of those culinary skills that many people want to practice from the comfort of their home kitchens or wish they could; but never really get the opportunity to because:
(1) they might not know how to go about it,
(2) they may not have the right tools for it…. in this case, a pasta maker, and lastly,
(3) they may not have the time. Continue reading
When preparing pasta, it is only ideal that you maintain the Italian style. In this article, we have compiled 10 of the best and complete Italian pasta recipes, from, of course, Italy. Included as well are major techniques you should know in order to prepare a delicious meal. In case you aren’t privy with the trick to preparing authentic spaghetti carbonara, read on and you might become an expert today! Continue reading
Laab moo, or spicy pork salad, is a spicy issan favourite. Popular all over Thailand, it is usually eaten with sticky rice or other issan favourites such as som tam.
Although called a salad, there isn’t much “green” stuff in it. In this recipe I have used minced pork, but you could use minced chicken or beef.
This recipe is supposed to be spicy, so don’t be shy with the chillies!
Step 1: Heat a pan, and pour in the rice. Keep stirring the rice around the pan until it takes on a light brown colour
Step 2: Slice the spring onion and red onion
Step 3: Remove the chilli storks, and make a vertical incision in each chilli
Step 4: Crush the roasted rice – if you have a mortar and pestle, perfect! If not, a hammer will do the job
Step 5: Sieve the rice so that only the finest granules make it into the dish
Step 6: Heat a pan, and pour in the minced pork. Stir thoroughly until the pork has cooked, but be sure not to over cook it. It should have a white-grey colour. When it’s nearly cooked, add the stock granules.
Step 7: Pour the cooked pork into a bowel, and add the chillies, red onions, spring onions, mint, and parsley. Mix Throroughly
Step 8: Now add the crushed roasted rice, crushed chillies, lime juice, and fish sauce, and mix together. It’s ready to serve
Som Tam is a spicy Thai salad made from papaya. The papaya should be unripened and white inside. The dish combines 4 tastes – spice from the chillie, sweetness from the sugar, salt from the fish sauce, and sour from the lime.
This spicy papaya salad is a great snack, or side dish. Again its very healthy and meat free. Its usual in thailand for the customer to choose and add the ingredients themselves to suit their tastes, so why not play around the type and quantity of ingredients listed below until you find your ideal combination.
This dish is very quick to prepare, although it can be tricky finding the raw papaya.
Step 1: Peel the skin off the papaya, then wash thoroughly. Now grate the papaya
Step 2: Chop the tomatoes and garlic, and add to a large bowl (or mortar and pestle if you have one) Then slice the chillies length ways to open them up. Add to the bowl
Step 3: Slice and crush the green beans and add to the bowl
Step 4: Now add the shredded papaya, fish sauce, crushed peanuts, lemon juice and sugar. Mix everything together thoroughly
Step 5: If you dont have a mortar and pestle, use a spoon to mix everything, and make sure you crush the chillis to get the spice released. Do the same with all the ingredients.
Step 6: Once everything has been thoroughly mixed, you can serve and eat.
Thai chilli paste stir fry with seafood mix is a very hot and spicy dish. The lime leaves and lemon juice work together to give it a distinctly sour tang. In this recipe we have used a seafood mix, but you can also use pork, chicken, beef, or tofu.
Best served with Thai jasmine rice, this is a great recipe for those who like spicy stir fries with sharp flavours.
As with most Thai recipes, the ingredients below can be adjusted depending on your tastes – particularly when it comes to the amount of chillies added.
Step 1: Cut the green string beans. Tear the storks off the baby egg plant and young egg plant, and was them thoroughly.
Step 2: Chop the young egg plant into quarters. Slice the peppers.
Step 3: Remove the chilli storks, and cut them open as shown in video. Wash the peppers.
Step 4: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put in 2 tablespoons of chilli paste. Mix the vegetable oil and chilli paste together. When the paste is sizzling, put in the seafood mix and stir contents together.
Step 5: Once the seafood mix has been coated with the chilli paste, pour in the chopped peppers, chopped young egg plant, chopped green string beans, baby eggplant, whole chillies, and lime leaves. Mix everything in the pan together, keep stirring thoroughly. Once mixed, lower the heat.
Step 6: Use a fish slice to squash the chillies in the pan to really release their spicy flavour into the pan.
Step 7: Now add 1 tablespoon of fish sauce, and 1/2 tablespoon of lemon juice. Keep stirring. By now the ingredients should have been cooking for about 5 – 10 minutes on a high heat, and a further 5 minutes on a lower heat. Once everything is cooked, serve, ideally with Thai jasmine rice.
Thai Chilli Stir Fry With Seafood Chopped Ingredients
Thai Chilli Stir Fry With Seafood In Pan