Thai Green Curry - My souvenir from Phuket

For me, experiencing another culture through its food is a big part of travelling. Being able to taste the local foods provides great insights to each regions way of life. 

I love sight seeing and buying trinkets when I go overseas, but there is something incredibly special about buying local culinary specialties. In my pantry we have truffle oil from Rome, squid ink from Venice, chocolate from Osnabrück and noodles from Fuzhou. They remind me of the great adventures Jason and I had along our travels.

The best souvenir I've ever brought back, however, is some recipes from a cooking class Jason and I attended in Phuket. We were taken to a local market to taste the local food before being whisked away to the kitchens to try our hand at Chicken Green Curry, Basil Chicken and Tom Yum Goong.

Our favourite was the green curry, which I have since adapted to suit my tastes and what is available at the supermarket. I am lucky enough that my local Asian grocery stocks most of the essential Thai ingredients - there is sometimes even fresh lemongrass, kaffir lime leaves and Thai eggplant! 

The hardest thing about this recipe is collecting the ingredients which most good Asian groceries should be able to help you out with. The next step after that is to grind all the ingredients into a paste (which I find quite therapeutic actually). 

So, lovely readers, what do you like to take back from an overseas trip? Do you make your own curry paste or do you prefer the store bought variety?

Thai Green Curry with Chicken (Serves 4 to 6)
Inspired by recipe at Phuket Thai Cooking School

Ingredients:

Curry Paste*:
2 stalks lemongrass, chopped
8 kaffir lime leaves, roughly torn
3-6 birds eye chilies
2 shallots, chopped
5cm x 2cm x 2cm ginger, chopped
1 small bunch of fresh coriander (stalk and roots too!) 
1 lime -zested and juiced
1 Tbs coriander seeds
1 tsp ground cumin
1 tsp black peppercorns
2 tsp Thai fish sauce
2 Tbs olive oil
1 1/2 tsp brown sugar

Curry:
2 to 4 Tbs green curry paste (depending on how strong you like it. I like my VERY intense)
400ml can of coconut milk
300g boneless chicken thigh, cut into bite sized pieces

200g broccoli, cut into small florets
200g can of sliced bamboo shoots, drained
optional: 4 Thai eggplants, cut into bite sized pieces

Method:
1. Blitz all the curry paste ingredients in a food processor** until it forms a paste. Taste to see if it needs more heat (chili), sour (lime juice), sweet (sugar) or salt (fish sauce). Adjust as required and set aside.
2. Heat up a wok (or deep frying pan) and 1 cup of the coconut milk. Wait until it boils and the milk starts to separate.
3. Once the coconut milk begins to separate, stir through all of the curry paste. Fry until fragrant and when all the milk has been soaked up.
4. Stir in the remaining coconut milk.
5. Add the chicken, broccoli and bamboo shoots. Turn the heat down to a simmer and cook for about 7 minutes or until the chicken is cooked through.
6. Serve hot with fluffy rice.

* This paste can be stored in a jar for up to 3 weeks in the fridge.
** If, you don't own a food processor, the curry paste can be made in a pestle and mortar. It takes a little longer, and you will probably need to process it in batches, but it makes the end result a lot more satisfying. Start by grinding down the lemongrass and lime leaves before adding the rest of the ingredients. 

Here's a sneaky photo of us standing in the sweltering heat, proudly displaying our dishes

Two Recipes for Pancake Day

Throughout high school, I had a friend who wasn't particularly religious except when it came to Lent. During this period, I would hear nothing but how lucky the rest of us were to have access to any food we want to eat and how utterly deprived she would be for the next 40 days.

While I wasn't envious of her position, the idea of Shrove Tuesday was quite appealing. Shrove Tuesday is the day before Lent, where those participating indulge in the food they will be sacrificing during the fast. Pancakes are traditionally eaten as a way to use up rich expensive foods such as eggs, milk and sugar that would have to be given up. 

This year, Pancake Day takes place on February 17th so I have two recipes for you to try out - one is a subtle Chai Tea Pancake and the other is a very easy and gluten free Banana Pancake.

Chai Tea Pancakes

The Chai Tea Pancake provides a subtle spice to the usual pancake recipe -it's my favourite tea in pancake form! You can use a store bought chai tea, syrup or even make your own with this recipe. 

Banana and Eggs

If you're short of time, the Two Ingredient Banana Pancake may suit you better. The only ingredients required are eggs and bananas. I like to fry these pancakes in salted butter as it contrasts with the sweetness from the banana. The eggs bind everything together so no flour is required -perfect for those who are gluten intolerant. I also find that the sweetness of the banana is enough so that sweet toppings are not required.

Two Ingredient Banana Pancake

Luckily, we are not limited to one day a year for eating pancakes. They can be had every single day -even for dinner if you are that way inclined! Pancakes are a treat in my house because it's Jason's job to fry them so I feel super spoilt!

Two Pancake Recipes

Chai Tea Pancakes (Serves 2)

Ingredients:

1 cup strong chai tea, freshly brewed (use a store bought mix or make your own)
1 cup plain flour

1 tsp baking powder
1/4 tsp salt

1 tsp vanilla essence

1 egg

1/4 cup milk

Method:

1. Sift flour, salt and baking powder into a bowl
2. Add egg, mixing to combine
3. Add milk and gradually stir in the chai tea, mixing until you get a smooth batter. Chill for 1 hour
4. Add a enough chai tea to bring the batter up to a pour-able consistency.
5. Add a little butter to a heated pan and pour in just enough batter to cover the bottom of the pan
6. When bubbles start to form on the surface, flip the pancake and cook on the other side
7. Repeat with the rest of the batter. Stack the pancakes as you cook and enjoy with a topping of honey

Two Ingredient Banana Pancakes (Serves 2)

Ingredients:

1 ripe banana
2 eggs

salted butter for frying

Method:

1. Break up the banana and add the eggs to a bowl
2. Mash the two ingredients together with a potato masher or a fork to remove all the lumps
3. Add a little butter to a heated pan and pour in just enough batter to cover the bottom of the pan
4. When bubbles start to form on the surface, flip the pancake and cook on the other side
5. Repeat with the rest of the batter and serve when done

Vietnamese Noodle Salad

With the temperature picking up and the sun coming out, it's finally started feeling like summer -well.. whenever I'm at work, it seems. It must be some weird, unwritten law that it is always too wet to hang my clothes out to dry in the weekend but blindingly sunny when I go out to site..

..So now here I am, typing away while my wet clothes are hanging off the clothes horse next to my dehumidifier while I dream about the past two long weekends that us Aucklanders have just enjoyed -at the least the weather was good then!

The thing that amazes me about long weekends is how much more productive one can be with that one extra day -I would gladly work a few extra hours in the day just to have three day weekends! I would spend all of them cooking up beautiful salads for sunny days like the recent Auckland Anniversary Weekend.

Toss everything together!

I really enjoy the clean, fresh flavours of Vietnamese food and there's nothing better than sitting down to a nice serving of a cold noodle salad with refreshing cucumber and herbs and the slight kick of a chili pepper.

Gluten free too!

This one's a real goody -vegetarian and can be gluten free as well! 

Sorry about the short post, sweeties, I have a work report to write (so I can graduate!) and will be a tad scarce in the next 2 to 3 weeks. But I will be back in full form very very soon!

Vietnamese Noodle Salad (Serves 4)

Ingredients:


200g packet of dried thin rice noodles
1/2 cucumber, roughly chopped
100g snow peas, roughly sliced
1 long red chili, sliced into strips
1 cup mint leaves
1 cup coriander leaves
1/4 cup peanuts, roughly chopped
Fried onion bits as garnish


For the Dressing:


Juice of 2 limes and the zest of 1
1/4 cup fish sauce
2 Tablespoons grated palm sugar
1 Tablespoon olive oil
1 Tablespoon sesame oil


Method:


1. Cook the noodles according to the packet, plunge into cold water and drain.
2. Toss the noodles with the cucumber, peas, chili and herbs in a large bowl.
3. In a separate bowl, mix together the fish sauce, sugar, oil, lime juice and zest.
4. Pour over the salad and toss to combine.
5. Garnish with chopped peanuts and fried onion bits before serving.

Gluten Free Luscious Lemon Syrup Cake

As a young child, I had always wanted to be a victim of some sort of dehabilitating disease so the other kids at school would think that I was cool and give me lots of attention. They would think that I was incredibly brave for living a normal life despite my condition and then I would achieve great things and there would be a book and perhaps a movie would follow. I was about 7. Then came the period where I remember really wanting to break some bones so I could get one of those cool plaster casts and an equally cool story about how I ended up in hospital -fighting invisible ninjas or something..

I really liked attention. Well.. I really liked the idea of getting attention.

Among these ridiculous day dreams, I even considered pretending to be allergic to certain foods because I thought being a picky person was pretty cool. Looking back, an older and more mature me is very thankful that I am able to eat anything I want and can down almost anything with my iron stomach. I love cake, chocolate milk and peanutty things and I cannot imagine ever having to go without! Along with this revelation, I also realised that being allergic to certain foods is not a choice people make to attract attention but a real hinderance to their lives..

..Which brings me to Coeliac Awareness Week..

My lovely friend brought to my attention that, although she loves reading my blog, the lack of gluten free baking prevents her from trying any of these delicious recipes. This one's for you, Anna =) I trolled through a whole stack of Healthy Food Guides to find the perfect cake for you.

Ingredients you will need. Not pictured: water, which I incidentally left out of my cake mix

I'll also take this moment to gush to you about how much I love reading Healthy Food Magazines. They have amazing recipes for everybody which are low cost and even some menu plans -not that I use them, but the idea is appealing..

The gluten free aisle at my local Countdown supermarket

So I started my day by dragging Jason to the local supermarket to explore the treats it had to offer the gluten free world and, to my surprise, there was actually quite a lot on offer -everything from gluten free baking mixes to gluten free pasta. This was pretty exciting and I found myself wanting to try all the products so I could see whether or not one was able to taste the difference between "normal" food. Jason only let me leave with the gluten free baking mix.

Step 3: Beating until thick. It's a pity I didn't bring my electric mixer. At least we'll get strong arm muscles!

 Let me take another moment to gush about one of my favourite bloggers -the InTolerant Chef. Gluten and Lactose are not her friends but she doesn't let that get her down! She is totally an inspiration and her blog has heaps and heaps of gluten (and lactose) free recipes for you.

Step 4: Add everything except the baking mix. Remember the water.

As with everything new, I somehow got it into my head that gluten free baking would be vastly different to everyday baking and had a hard time accepting that my cake would turn out "O.K." This thought had taken hold so much that I didn't even think twice when my cake mixture turned out quite stiff and doughy -"It's just that gluten free mix. Poor Coeliacs" I thought.

I even thought this would level off in the oven due to the heat

It never occured to me that I had left out the water.


Although I had made such a big mistake, the cake turned out fine. The only difference was that it was a bit dry and had a scone-like shape but other than that, IT WAS DELICIOUS! Especially with the lemon syrup.


The plus side is that now I have a bag of gluten free baking mix to experiment new recipes with (and not screw up) and another opportunity to make this cake look nice!

Maybe Anna will get a cake!

Luscious Lemon Syrup Cake (From the Healthy Food Guide)

Ingredients:

1/2 cup oil 
1/4 cup water
2 cups Healtheries Simple Baking Mix
1 tsp lemon zest (I always like to add more. I really like my lemon)
3 eggs
1/2 cup sugar
1/4 cup lemon juice
extra 1/4 cup sugar 

Method:

1. Preheat the oven to 180°C . 
2. Grease and line a 20cm round cake tin with baking paper.
3. Place the sugar and eggs in a bowl and beat until thick.
4. Gradually pour in oil, water, lemon zest and mix.
5. Pour the cake mixture into the cake tin and bake for 30 to 35 minutes.
6. Place lemon juice and extra sugar in a saucepan and simmer until the sugar has dissolved. (Make sure that you don't heat your mixture for too long or you'll end up with toffee that gets all stuck in your teeth!)
7. Pour the lemon syrup over your baked cake.