About six months ago I bought the book Pok Pok which contains a number of ambitious Thai recipes. This recipe is one that is one of the lowest effort in the book. I have adapted this slightly to what I had on hand and I am putting it on this blog for my reference.
This sauce makes the noodles taste great. To make the tamarind water, take some tamarind pulp, chop it and add hot water. Mix well then strain out the pulp. The rest is your water. Use a 2:1 ratio of water to pulp, you may need to add water if it remains too pulpy.
- 3 tbs of tamarind water
- 1.5 tbs of fish sauce
- 1.5tsp of shrimp paste
- 1tbs of sugar
Mix everything together, taste and adjust. It has a lot of umami and salt so it isn’t the most pleasant flavor, but you will be adding it to a lot of noodles and this is the main flavouring agent.
- 2 cloves of garlic minced
- 4 eggs
- 1/2 lbs of rice noodles cooked
- 2 carrots grated
- 1/4 bunch of cilantro
- A couple handfuls of roasted peanuts
Beat the eggs, reduce the eggs and add cooked shrimp or chicken if you would like. Cook in small batches, this is enough for two meals, so divide everything in half.
- Heat the wok on high
- Heat oil in a wok, add the garlic.
- Add the eggs and cook, stirring so they don’t burn to the bottom, remove and set aside
- Add the drained cooked noodles, carrots and the sauce
- Stir until warm and mixed
- Add the cooked eggs and cilantro
- Plat the noodles, top with roasted peanuts and sprots
- Server with Lime
It is nearly the end of the year and two things happened
- I got a futsu squash in our vegie box
- Tanya gave me the Flavor Bible for Christmas.
I looked up winter squash in the book and got inspired for a recipe to make and I thought I would share it.
- 2 small winter squash (futsu in this case, but also used something else, like kobucha)
- a batch of rice (1 cup dried)
- 1 Onion
- 2 Apples chopped, peeled if you have the time
- 1 tbs Ginger
- 1/2 tsp Nutmeg
- A handful Toasted hazelnuts
- A few splashes Apple cider vinegar
- 3/8 tsp cayenne
Methodology and process
The Flavor Bible guided me towards an apple, nutmeg, ginger, winter squash mix. I thought of serving it with rice to make it kind of like a pilaf. I was a little worried about the sweetness of the squash and apples, hence the cayenne and vinegar.
- Roast the squash
- Cook a batch of rice
- Fry the onion, add the nutmeg, ginger and cayenne (to release the aromatic goodness)
- when the time is right (you will know), add the apples and cook together
- Add cider vinegar, salt and pepper and taste it, adjust as needed
- Add 1/2 the hazelnuts to the mix, then mix in the rice and squash
- Top with a few hazelnuts and eat dinner
I used apple cider vinegar and cayenne to cut the sweetness, and it seemed to work. It had a nice taste, there was a decent kick of spice followed by a slight nutmeg flavour. It worked, and I was happy, Tanya said it was good just the way it was, but I would have added more squash and vinegar.
I also added some leftover chicken and that made this side dish a full meal.
What the heck are you supposed to do with radishes? I only really know about placing it in a salad of some sort. Now I am not a huge fan of radish, I don’t like that spiciness that it has (although, I do like spicy foods, radish spice is different).
Part of my Saanich Organics veggie box I was lucky enough to receive a bunch of radishes. I went onto food gawker for some inspiration. It looks like you are supposed to roast them (unless you want to eat them in a salad, then you can eat them raw). So I roasted them, for about 15 minutes at 325. I also covered them in olive oil and thyme.
Not enough Time
I pulled them out of the oven, and they looked tasty, so I took a photo. They probably could have been in there for another 10 minutes, but they were still tasty. So now I know what to do when I get some radishes in my veggie box.