Thai Fish Cakes : ทอดมันปลา

This recipe is super easy and doesn't take long to make (If you have a food processor) but the outcome is delicious. I often make a lot of fish paste and put it in a fridge then pull it out and fry it anytime I want (It will last for a couple of days in the fridge). These fish cakes tasted exactly the same as what I used to have in Thailand so if you make sure you have all the ingredients right such as Thai red curry paste, Thai fish sauce, you can't go wrong.

Note: 
The best way to get a nice spongy texture for fish cakes is to use frozen fish rather than blending the fish with ice in a food processor. 

Make sure you don't over process the fish paste because it will become rubbery

Make 20-25 pieces

Ingredients:

500g   Frozen fish fillets of your choice (I used Basa fillets).

60g    Thai red curry paste (Mae Ploy Brand preferable).

1 ½     table spoons of fish sauce (Tiparos or Squid brand).

2      teaspoons of raw or brown sugar.

1      egg.

60g    Snake beans thinly sliced at an angle.    

5g     Very finely shredded Kaffir lime leaves.

Directions:

Prepare all the vegetables. Slice the snake beans at an angle. Stack Kaffir lime leaves together and roll them tightly then slice them very very finely.

Pull out the fish from the freezer and put it in warm to hot water for 2-3 minutes to partly defrost. Cut it into big chunks (about 5-7cm wide) then put in the food processor for 1-2 minutes. Add the Thai red curry paste and the egg and continue processing the fish for a further 30 seconds. Add the fish sauce and sugar then process the fish paste for another 30 seconds.

Scoop the fish paste into a big bowl using a spatula. Stir in the snake beans and Kaffir lime leaves. Mix it well. If you're not going to fry all the fish paste then remove it into a smaller bowl and cover it with cling wrap.

To fry:

Choose a big, shallow pan as you're going to fry about 4-5 pieces at a time. Fill a pan with 1½ cups of vegetable oil on low to medium heat.

Fill half of a bowl with luke-warm water. Wet your hands to prevent the fish paste from sticking to your hands. Scoop about 2 table spoons of the fish paste into your palm then start shaping it into a pattie.

Put 4-5 patties into a pan making sure they are not too close together. Fry for 1 minute per side or until they look orange (make sure they don't burn or become too brown). Taste and make sure there isn’t any uncooked fish paste in the middle. Repeat this process until all the fish paste has been used up or else cover what’s left and store it in the fridge.

Enjoy!!!!

Thai Chicken Panang Curry

One of my friends said that he loves Thai cooking so much but  one of his favourite dishes that he can't master is "Panang curry". He would love to know how to make it and asked me what did he do wrong?. The answer can be many reasons. It could be ingredients (curry paste, fish sauce or even coconut milk) as I have always had my favourite cooking products that I thought they are good :) The other reason could be because you did not put the ingredients in the right order. Could be anything!

First of all you need to know that Panang curry MUST have shredded Kafir lime leaves otherwise it won't smell right. Secondly you need to ensure that the coconut oil is done correctly. You need to make sure the coconut oil is separated from the milk and that you have an oily surface. And lastly, Panang curry always tastes better if left overnight (optional).

The recipe below may not be the best Panang curry recipe in the world but this is how I have been taught by my mother. But I guarantee it is authentic and it tastes the way Panang curry should taste.

Ingredients for 2 serves

1. Meat of your choice (Chicken, pork or beef) 400g
2. Panang curry paste ( I used Mae Ploy brand) 2-3 table spoon or to taste
3.  Coconut milk (Chao koa brand) 500ml
4. Fish sauce (to taste)
5. Sugar (to taste)
6. Shredded Kafir lime leaves (2-3 big leaves)
7. Peanut oil 2-3 table spoons

Directions
1. Put 2-3 tablespoons of peanut oil in a pan, add 2-3 tablespoons of Panang curry paste and fry on low heat for 2-3 minutes. Make sure that it is LOW heat otherwise you might burn the curry paste and it will taste bitter. When it starts smelling nice and fragrant, the paste is ready.

2. To separate the coconut oil. Add about 200 ml coconut milk to the curry paste and let it simmer for another 3-4 minutes. Stir occasionally and when you see a lot of little bubbles it means the coconut oil is separated from the milk.

3. Add meat of your choice. Mix well with coconut milk and curry paste in the pan for a couple minutes then add the rest of the coconut milk and stir well.

4. Have a taste. Normally pre-made curry paste has quite a lot of salt, so you have to taste it to ensure that your Panang curry wont taste too salty. Add a little bit of fish sauce if need be, followed with about 1 1/2 tablespoons of sugar.

5. Have another taste, why not?? I think if you talk to 95 Thai persons out of 100 they will have a similar way of cooking. We love tasting our food. Don't be shy to have a taste until you get it right: if it is too salty add a little bit more sugar. And if it is too sweet, add a little bit more fish sauce.

6. When it tastes right to you, the last step is to add shredded Kafir lime leaves and a slice of red chilli to garnish.

Keep in mind that Panang Curry tastes absolutely delicious if left overnight.

Enjoy!!!