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With so many prepared meats in Thailand, it's worth just preparing a simple Thai pickle and meat platter. There's almost no work involved yet the result is every bit as good as a cooked dish, there are sweet meats, savory meats, crunchy meats, spicy meat. If you want to expand the textures, don't forget the hairy meats too. For more unusual pickles, well you could add sweet pickled turnip.
This rolled, boiled, belly pork forms the centerpiece of noodle dishes, the pork is fatty, but the fat has been cooked down to a delicious melt-in-the-mouth texture. Once it's cooked, it is left cold and sliced as thinly as you can make it, then use it to garnish noodle dishes like the one shown below. Start with three layer pork (pork belly with the fat still attached), the fat is essential, it is what binds the roll together and brings the flavour. Make the roll a day ahead, it needs a long time to boil and to be completely cold before slicing.
Be sure to tie this with proper cord string, and not the plastic kind. The meat roll is browned on the outside in a frying pan, plastic string would melt at this stage if you used it.
The warm sweet sticky rice & coconut adds creaminess, the strawberries add sourness, and in the center, chopped strawberries in syrup add the sweetness. This makes a very delicious dessert.
Continue reading "Strawberry & Sticky Rice Swirl (Kao Niew Moon Storberry)" »
It's the holiday season and as you can imagine I'm busy. The big thing for Thailand is really the New Year rather than Christmas, and I spend a lot of my time making snacks to serve with drinks over the New Years eve. This one is about the simplest one you can make, yet incredibly tasty. They are wontons skins, (the Chinese pastry used to make dim-sum and similar snacks) dusted with pork seasoning powder and fried. What you get is a salty, savoury, crunchy snack that is absolutely perfect to eat with drinks, and absolutely perfect too because it takes only a few minutes to prepare! Happy New Year.
Gyoza may be Japanese (or rather the Japanese version of Chinese dumplings), but that doesn't mean they can't benefit from some Thai spices. Here I've made a Lap-Mu filling (a spicy pork dish common to Thailand), the side vegetables served with Lap Mu are cabbage, coriander leaves and spring onions, and these have also been incorporated into these gyoza, and give it a lighter filling than you'd have with meat alone. The pastry part is the same as other gyoza recipes, I've included it below for convenience.
For Lap Mu you need to make toasted sticky rice, it's such a common ingredient that you can buy it in Thailand in packets, or simply toast your own stick rice in a frying pan.
Gyoza are the Japanese version of the Chinese pot sticker dumplings which are very very popular in Thailand. You can see from that sentence just how far good food travels. The Japanese version has soy or seasoning sauce in the filling and tends to have more expensive ingredients like shrimp. I make a lot of these and so have a gyoza crimper to get them all even and well made (you can see it in the photo below - the white plastic thing), but most people crimp them by hand using a pleating action.
Be sure to follow the pastry recipe carefully, if you don't rest the pastry long enough it shrinks back and becomes too thick, likewise if you overwork the dough it becomes too chewy.
