I was reading Appon’s Thai Food recipes today and Appon presented a fabulous dish of Boiled Chicken In A Spicy Sauce (Guy Op Sea Eaiw). I thought Appon’s recipe was fantastic and decided I would cook this for dinner tonight. I’m afraid I had to adapt it slightly only because I didn’t have all of the ingredients in the fridge. I also toned down the number of chillies, I love chillies but 3 was my maximum.
Enjoy!
As I said earlier I’ve been thinking about this recipe all week, a real fusion dish of East meets West. I have been musing about which curry paste would suit cod and what other ingredients to add.
At lunchtime today I went into the city to get lunch and I stopped by the little Asian store at Claraplatz since they sell a whole host of freshly made curry pastes. I bought three different pastes, normal red curry paste, country style curry paste and chu-chi curry paste. I have no idea what to do with the country style and chu-chi curry pastes but I thought the red curry would be perfect for my reworked Thai influenced fishcakes.
This is a work in progress so it may take a few attempts before I get it exactly right.
My contribution for Monthly Mingle #2 is Teriyaki Salmon. As you may know I’m not the world’s biggest fish fan but the last time we were back in Glasgow we had dinner at Ichiban and Stewart ordered Teriyaki Salmon as a starter and it was absolutely delicious!! With that in mind I searched through my cookbooks for a reliable Teriyaki recipe… who could be more reliable than Delia Smith??
Delia Smith is the matriarch of British cookery, in fact the phrase “doing a Delia” actually appears in the Oxford Engish dictionary as both a noun and a verb! If there was ever a Teriyaki recipe which would be sucessful then surely it would be hers??
Judge for yourself.. Here is Delia’s recipe for Teriyaki Grilled Marinated Salmon, taken from How to Cook Book 3.
At last the weather has broken and we had glorious sunshine!! I wasn’t in the mood for messing around in the kitchen for any length of time so fancied a quick stir-fry. This is based upon a dish I made a few weeks ago, which was in turn based on a recipe from Appon’s Thai Recipes. Appon’s recipe was for chicken but I had some rump steak in the fridge which I bought at the supermarket yesterday.
It finally stopped raining today! All this rain and poor weather is really unusual for Basel, our weather here is usually pretty good.
Today is a peanut day, I had toast with peanut butter for breakfast today and I decided to make a curry for dinner tonight. When going through the cupboard looking for curry paste I found a packet of Thai Kitchen Panang curry paste. Panang is supposed to be a nutty curry so again this hit the spot with my peanutty day!
I’ve never tried this before and so I hope it is good.
I finished work early today and spent this afternoon running about crazy. I ended up knackered and wasn’t really in the mood for cooking something from scratch and so I decided to make the sesame prawns which I bought from Co-Op yesterday. I served them with lemon, aioli and some tomato, chilli and red pepper salsa. They were really juicy!
I’ve been trawling through the blogosphere this afternoon trying to find a chicken recipe for this evening’s dinner. I found a really great recipe for Grilled Chicken in a Dark sauce on Appon’s Thai Food site (one among many, her site is absolutely fantastic!). At last a recipe which allows me to use the dark soy which Sue brought me back from Singapore!
This week we’re off to Scotland again, this time for a wedding. Our friends Kate (Scottish) and Sacha (Swiss) are getting married in the Highlands (Pitlochry). We fly out on Wednesday morning so things here will be on the quiet side until we get back on Sunday afternoon.
With this in mind I thought that before we go I would try out another recipe from my favourite cookbook of the moment, yeah you’ve guessed it, more treats from Wagamama – Ways With Noodles by Hugo Arnold.
I really fancied one of the mussel recipes but they’re not in season at the moment so I thought I’d stick with seafood.
PRAWN AND CHICKEN NOODLES
I was reading through this recipe and saw that it called for somen noodles, I must admit I’d never heard of or tried somen noodles. Intrigued I decided to do some investigation.. It turns out that somen noodles are very fine, white, Japanese wheat noodles (the next thickness grade up are known as Hiyamugi with the thickest version being known as udon). This is another recipe from Wagamama – Ways with Noodles by Hugo Arnold.
STIR-FRIED CHICKEN AND MUSHROOMS WITH SOMEN NOODLES
Went along to our local Asian supermarket today to invest in some essential staples to allow me to test drive my new cookbook, Wagamama: Ways with Noodles by Hugo Arnold. I love our local Asian market and could spend all day browsing the exotic ingredients and trying to figure out how I would use them. I ended up buying all manner of sauces, different kinds of noodles, some new crockery and a couple of mini ladle-like soup spoons. I was in heaven.
I couldn’t make up my mind which recipe to choose, so many of them looked irresistible. Finally I passed the buck and got Stewart to choose and he opted for the Hot and Sour Beef Ramen. I modified the recipe slightly but that was just the quantities not the ingredients and I have noted all of my changes below.
Here is the recipe…
