Looking East, for a change!

It seems as though I have become completely Oriental all of a sudden. Gone are the days of French language classes and Italian cooking, Spanish vacations and Swiss sojourns, for here are the days that Anka enjoys a ton of sushi anywhere and everywhere, elegantly picks up chopsticks AND uses them, enrolls herself for Kickboxing *feels uber cool B-)* and even attends Thai cooking classes! Oh, and the brother gets packed off to Singapore, so that adds to some more Oriental effect on the family...

Image Courtesy: www.jupiterimages.com

Oriental but M.I.A, I have been kept on my toes thanks to work, for obvious, delightful reasons (yes people, the Roberto Cavalli store at Emporio is finally open, so DO VISIT if you haven't already!!!), which is why aeons have elapsed since my last post. But I'm back on the planet, and this post has come together, to FINALLY celebrate, belatedly, the one year birth anniversary of my loooove - Orange Zest :D

And what better way to celebrate than of course to cook for the beloved -- Mommy and Daddy!?! A three course East Asian meal at that...

But before I hop on to the recipes, I must thank my sous-chef, the Mother, who supervised as well as ensured all the fresh ingredients were prepped as per my instructions, in time for the meal that was to be...Oh! And also a special mention to -- no, no not Star Bazaar, although it still remains my favorite, but to INA Market, where I spent hours as a glassy eyed child looking at and purchasing all my fancy ingredients!!! WHAT A MARKET! And a final acknowledgement to the nu.Delhi Q'ba at Chanakyapuri, where I not just attended the Thai cooking class but pigged out on all of that delish food too... *love struck smiley*

Watching. Learning.

Recipes below:

#1 Som Tam Salad

Ingredients:

Raw/ Green Papaya - about half, julienned
Carrots - 2 to 3 medium ones, julienned
Tomato - 1 to 2 finely cubed
Peanuts - a fistful, roasted

For the Dressing:

Sugar Syrup - 4 tbsp
Palm sugar - 1 tbsp
Lemon juice - 2 tbsp
Thai Soy Sauce - 1 tsp
Salt - 1 tsp

Method:

• Mix all the ingredients for the dressing
• Toss the salad ingredients with the dressing in a bowl
• Garnish with peanuts
• DIG INNNN!!!

How simple is that! And imagine, a papaya hater such as I, fell in LOVE! Quick, easy to make and healthy -- this salad is the perfect mid-week evening snack!


#2 Corn Cakes

Ingredients:

Tempura Flour - 1/2 cup
Corn Flour - 1/4 cup or about 2 heaped tbsp
Sugar - 1/2 tsp
Salt & Pepper - To taste
Water - To mix
Sweet Corn - 1/2 a can
Oil - To deep fry
Sweet Chilli Sauce - To serve

Method:

• Mix the tempura flour (preferably Gogi Brand) and Corn Flour in the ratio of 2:1 with water and make a batter that has lotion-like consistency
• Add sugar, salt and pepper to this batter
• Now add the sweet corn kernels to this
• Heat oil in a wok and use a spoon to scoop the sweet corn batter
• Fry until golden brown and then drain on paper towel
• Serve the crisps piping hot with the Sweet Chilli Sauce... :D

Well, it really cannot get any simpler or quicker than this!? Or wait, can it?

Read on, to find out:

#3 Khao Suey/ Khao Soi

I have loved the Khao Suey ever since I first had it at The Kitchen in Khan Market 6 years ago. It was love at first taste and I took it as my personal mission to make anyone I knew who had never had the dish to get to try it. Although considered a traditional Burmese dish, this fantastic meal in a bowl/ soup is consumed in various parts of South-East Asia, including Thailand, with its various permutations and combinations. Below is my attempt to get as close to "The Kitchen" khao suey as I possibly can...

Ingredients:

Noodles - Half a packet of the regular kind, boiled
Crispy noodles - A handful, uncooked and deep fried

Sauce:

Red Curry Paste - 2 tsp
Yellow Curry Paste - 1 tsp
Coconut Cream - 100 mls
Coconut Milk - 100 mls
Fish Sauce - 1 tsp
Salt - To taste
Sugar - 1 tsp
Chicken Broth Powder (optional for vegetarians) - 1 tsp
Vegetable Oil - 2 tbsp

Toppings:

Spring Onion - 1, finely sliced
Onions - About half, caramelised
Garlic - Few flakes, roasted
Coriander
Peanuts - roasted
Bean Sprouts
Mushrooms - Lightly cooked
Chicken - Boiled and shredded
Lemon Slices

Method:

• Prepare the sauce by combining the red and yellow curry paste (Note: purchase Namjai brand, available at most supermarkets as well as at INA, of course!) with the vegetable oil
• Cook for about 2 minutes, and add the coconut milk and cream. If you do not find coconut milk tins, which are quite easily available actually, you can purchase the Maggi Coconut Powder and follow instructions to make a perfectly natural portion of Coconut Milk :)
• Now add the salt, sugar, chicken broth powder and fish sauce, or if you are vegetarian, substitute the fish sauce with Thai Soy Sauce.
• Voila! The Sauce is ready!!!

To serve the khao suey, combine the boiled and crispy noodles in a bowl and top it up with the sauce and other toppings according to your taste and preferences.

I suggest add a little bit of everything and generously squeeze some lime juice, as well as add the roasted peanuts -- the zing and the crunch make the dish literally next level gourmet!

So come on peeps, time to become a little Thai-fi :p and give these fancy sounding, delicious yet simple dishes a try!

While I? I shall sit and bask in the glory of how wonderfully well these turned out to be --- ah, with all my oriental-ness complete with a sudden, coco"nutty" change and how!

Go Dig INNNNNN!!!!