Thai-cookery-blog-2013-02-21

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Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

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Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

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Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-10-14-43_p1100107_thai-cookery-blog.jpg  Flour mix - dry ingredients sifted together

Flour mix sifted into mixing bowl

Flour mix - dry ingredients sifted together


2013-02-21-10-14-51_p1100108_thai-cookery-blog.jpg  Egg yolks

4 egg yolks separated from the whites

Egg yolks


2013-02-21-10-15-48_p1100109_thai-cookery-blog.jpg  The sugar can be added to the white

4 egg whites whipped until stiff

The sugar can be added to the white


2013-02-21-10-22-18_p1100110_thai-cookery-blog.jpg  Egg yolk, olive oil, coconut milk mixed together

Egg yolk, olive oil, coconut milk mixed together

Egg yolk, olive oil, coconut milk mixed together


2013-02-21-10-23-33_p1100111_thai-cookery-blog.jpg  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


2013-02-21-10-23-39_p1100112_thai-cookery-blog.jpg  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


2013-02-21-10-29-54_p1100113_thai-cookery-blog.jpg  The flour mix plus cocoa mixed well

The flour mix plus cocoa mixed well

The flour mix plus cocoa mixed well


2013-02-21-10-30-07_p1100114_thai-cookery-blog.jpg  The batter mixed until smooth

The batter mixed until smooth

The batter mixed until smooth


2013-02-21-10-34-46_p1100115_thai-cookery-blog.jpg  This process must be gentle, mixing in a little at a time

Now start to gently fold in the whipped egg white

This process must be gentle, mixing in a little at a time


2013-02-21-10-35-03_p1100116_thai-cookery-blog.jpg  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

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


2013-02-21-11-06-09_p1100117_thai-cookery-blog.jpg  The agar being dissolved in the coconut milk over gentle heat

Preparing the white coconut jelly topping

The agar being dissolved in the coconut milk over gentle heat


2013-02-21-11-26-58_p1100118_thai-cookery-blog.jpg  This is a soft and moist chocolate cake with excellent flavour.It also cuts extremely well and doesn't break up.

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.


2013-02-21-11-30-09_p1100119_thai-cookery-blog.jpg  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.

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.


2013-02-21-11-49-01_p1100120_thai-cookery-blog.jpg  Dried mild peppers, soaked in cold water until soft and seeds removedShallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese Ginger

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

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


2013-02-21-11-49-12_p1100121_thai-cookery-blog.jpg  Dried mild peppers, soaked in cold water until soft and seeds removed

Dried mild peppers

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


2013-02-21-11-49-23_p1100122_thai-cookery-blog.jpg  Ingredients for a tasty sauce.Just a few slices of galangal. not the whole root stem shown hereShred the camphor leaf and discard the stems

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


2013-02-21-11-55-15_p1100123_thai-cookery-blog.jpg  Sliced Chinese Ginger

Sliced Chinese Ginger

Sliced Chinese Ginger


2013-02-21-12-04-00_p1100124_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-04-14_p1100125_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-04-30_p1100126_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-05-11_p1100127_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-05-38_p1100128_thai-cookery-blog.jpg  Chocolate cake with white coconut jelly toppingGluten-free and dairy-free

Chocolate cake with white coconut jelly topping

Chocolate cake with white coconut jelly topping

Gluten-free and dairy-free


2013-02-21-12-06-04_p1100129_thai-cookery-blog.jpg  Simmer for about 7 minutes just to soften them all, then drain - but keep the liquid

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


2013-02-21-12-12-24_p1100130_thai-cookery-blog.jpg  Coconut cream on top, coconut water underneath

Coconut cream on top, coconut water underneath

Coconut cream on top, coconut water underneath


2013-02-21-12-13-53_p1100131_thai-cookery-blog.jpg  Drain but keep the liquid

Drained peppers and vegetables

Drain but keep the liquid


2013-02-21-12-21-29_p1100132_thai-cookery-blog.jpg  Place the peppers and ginger etc in the blender and blend into a paste

Blended peppers ready for use.

Place the peppers and ginger etc in the blender and blend into a paste


2013-02-21-12-21-53_p1100133_thai-cookery-blog.jpg  Simmer coconut cream from the top gently to reduce it, Stir it regularly to stop it burning.Just a gentle heat

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


2013-02-21-12-31-48_p1100134_thai-cookery-blog.jpg  Coconut cream now becomes oilyThis is ready for the next stage

Coconut cream now becomes oily

Coconut cream now becomes oily

This is ready for the next stage


2013-02-21-12-33-01_p1100135_thai-cookery-blog.jpg  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 for about 10 minutes


2013-02-21-12-33-09_p1100136_thai-cookery-blog.jpg  Continue to cook over a gentle heat and stir regularly fo 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


2013-02-21-12-46-44_p1100137_thai-cookery-blog.jpg  You can add fish, or chicken pieces into this sauce. 

This is the cooked paste after 10 minutes

You can add fish, or chicken pieces into this sauce. 


2013-02-21-12-51-54_p1100138_thai-cookery-blog.jpg  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

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


2013-02-21-13-02-23_p1100139_thai-cookery-blog.jpg  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.

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.


2013-02-21-13-02-38_p1100140_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-13-02-56_p1100141_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-13-13-49_p1100142_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-13-15-05_p1100144_thai-cookery-blog.jpg  Serving tuna pepper sauce with rice noodlesChopped grean beans (uncooked or cooked quickly)Sliced cucumberSliced Chinese leafGarnished with basil and hot pepers

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


2013-02-21-13-15-38_p1100145_thai-cookery-blog.jpg  Serving tuna curry sauce with rice noodlesChopped grean beans (uncooked or cooked quickly)Sliced cucumberSliced Chinese leafGarnished 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


2013-02-21-13-16-05_p1100146_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-16-35-32_p1100147_thai-cookery-blog.jpg  Cook over a gentle heat and stir to prevent burning, until it becomes oily

Coconut milk cream being simmered in the pan to reduce

Cook over a gentle heat and stir to prevent burning, until it becomes oily


2013-02-21-16-36-06_p1100148_thai-cookery-blog.jpg  Sliced camphor leafBasil for garnishChilli paste (prepared from a packed of dried chilli)

Ingredients for a Thai fish sauce

Sliced camphor leaf

Basil for garnish

Chilli paste (prepared from a packed of dried chilli)


2013-02-21-16-41-54_p1100149_thai-cookery-blog.jpg  This is now ready to add the chilli paste

Coconut milk cream being simmered in the pan

This is now ready to add the chilli paste


2013-02-21-16-46-17_p1100150_thai-cookery-blog.jpg  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

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


2013-02-21-16-46-29_p1100151_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-16-48-44_p1100152_thai-cookery-blog.jpg  Now add the coconut milk liquid to the cooked pasteAbout 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.

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.


2013-02-21-16-48-56_p1100153_thai-cookery-blog.jpg  Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21

Thai-cookery-blog-2013-02-21


2013-02-21-16-51-59_p1100154_thai-cookery-blog.jpg  Thin salmon steaks - enough for two people( always descale the skin before cutting into steaks)

Thin salmon steaks

Thin salmon steaks - enough for two people

( always descale the skin before cutting into steaks)


2013-02-21-16-52-08_p1100155_thai-cookery-blog.jpg  ( always descale the skin before cutting into steaks)

Thin salmon steaks - enough for two people

( always descale the skin before cutting into steaks)


2013-02-21-17-01-29_p1100156_thai-cookery-blog.jpg  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

Place the fish in the simmering sauce over gentle heat.

Cover with a lid.

After 5 minutes turn the fish over.

 


2013-02-21-17-01-43_p1100157_thai-cookery-blog.jpg

Cooking the salmon steak in the sauce