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Thai-cookery-blog-2013-02-21
pageid = 651 parentid = 7646
2013-02-21
Flour mix sifted into mixing bowl
Flour mix - dry ingredients sifted together
4 egg yolks separated from the whites
Egg yolks
4 egg whites whipped until stiff
The sugar can be added to the white
Egg yolk, olive oil, coconut milk mixed together
Egg yolk, olive oil, coconut milk mixed together
Flour being slowly added to the batter
Flour being slowly added to the batter, mixing well all the time
Flour being slowly added to the batter
Flour being slowly added to the batter, mixing well all the time
The flour mix plus cocoa mixed well
The flour mix plus cocoa mixed well
The batter mixed until smooth
The batter mixed until smooth
Now start to gently fold in the whipped egg white
This process must be gentle, mixing in a little at a time
White of egg beaten until stiff ready to be added to the batter
White of egg beaten until stiff ready to be added to the batter
Preparing the white coconut jelly topping
The agar being dissolved in the coconut milk over gentle heat
The cooked chocolate cake- gluten-free and dairy-free
This 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 topping
The 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 peppers
Dried mild peppers, soaked in cold water until soft and seeds removed
Shallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese Ginger
Ingredients 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 Ginger
Sliced Chinese Ginger
Chocolate cake with white coconut jelly topping
Chocolate cake with white coconut jelly topping
Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping
Chocolate cake with white coconut jelly topping
Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping
Chocolate cake with white coconut jelly topping
Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping
Chocolate cake with white coconut jelly topping
Gluten-free and dairy-free
Chocolate cake with white coconut jelly topping
Chocolate cake with white coconut jelly topping
Gluten-free and dairy-free
Simmer the peppers and shallots, garlic and ginger etc
Simmer for about 7 minutes just to soften them all, then drain - but keep the liquid
Coconut cream on top, coconut water underneath
Coconut cream on top, coconut water underneath
Drained peppers and vegetables
Drain 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 top
Simmer coconut cream from the top gently to reduce it, Stir it regularly to stop it burning.
Just a gentle heat
Coconut cream now becomes oily
Coconut cream now becomes oily
This is ready for the next stage
Add the paste mixture to the reduced coconut cream
Continue to cook over a gentle heat and stir regularly for about 10 minutes
Add the paste mixture to the reduced coconut cream
Continue to cook over a gentle heat and stir regularly fo about 10 minutes
This is the cooked paste after 10 minutes
You can add fish, or chicken pieces into this sauce.Â
I used a small tin of tuna in brine today
I 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 ginger
Add 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.
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Serving tuna curry sauce with rice noodles
Serving 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 noodles
Serving tuna curry sauce with rice noodles
Chopped grean beans (uncooked or cooked quickly)
Sliced cucumber
Sliced Chinese leaf
Garnished with basil and hot pepers
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Coconut milk cream being simmered in the pan to reduce
Cook over a gentle heat and stir to prevent burning, until it becomes oily
Ingredients for a Thai fish sauce
Sliced camphor leaf
Basil for garnish
Chilli paste (prepared from a packed of dried chilli)
Coconut milk cream being simmered in the pan
This is now ready to add the chilli paste
Mix the chilli paste with the reduced coconut cream
Mix 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
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Now add the coconut milk liquid to the cooked paste
Now 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.
Thai-cookery-blog-2013-02-21
Thai-cookery-blog-2013-02-21
Thin salmon steaks
Thin 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 sauce
Place 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