Rice Noodles with Tuna and mild Pepper Sauce

1

Rice Noodles with Tuna and mild Pepper Sauce

kanom jin nam ya

Serve with a selection of vegetables

Chopped grean beans (uncooked or cooked quickly)

Sliced cucumber

Sliced Chinese leaf

Garnished with basil and hot pepers

2

Ingredients: Rice Noodles with Tuna and mild Pepper Sauce

Dried mild peppers 6 medium peppers

Shallots 8 bulbs

Lemon grass 3 stems

Chinese ginger 3 stems

Galangal 3 slices

Camphor leaf, 4 or 5 leaves

Water to cover cooking vegetables, no more.

Coconut milk cream 3 tablespoons

Tuna 1 small tin in brine for two people.

3

Instructions: Rice Noodles with Tuna and mild Pepper Sauce

Soak the dried peppers until soft and remove the seeds.

Simmer the dried peppers, Shallots, Lemon Grass, Garlic, Camphor leaf, Galangal, Chinese Ginger, just covering with water, until soft then drain but keep the liquid for later.

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

Simmer coconut cream from the top gently to reduce it, Stir it regularly to stop it burning.

Just a gentle heat, for about 20 minutes until it becomes oily, then mix in the pepper paste.

Continue to cook over a gentle heat and stir regularly for about 10 minutes

I used a small tin of tuna in brine today - drain the fish first then add to the sauce.

Continue to simmer gently - and to stir, for 3 or 4 minutes

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.

Simmer for five minutes and it is ready to serve


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


2013-02-21-12-06-04_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.


2013-02-21-13-15-05_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