2.Thai-cookery-blog-2013-02-21

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. 
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