2 lb (1 kg) mussels in the shell, bearded and scrubbed 4-6 small red chilies 1 small clove garlic (optional) 2 tablespoons fresh lime juice 1½ tablespoons fish sauce 4 shallots, finely sliced or 1 small Spanish onion, chopped 2 stalks lemongrass, finely sliced Small handful of mint leaves Pinch of sugar (optional) Asian or [...]
This is an ancient Thai/Khmer dish that reaches a pinnacle of refinement in Thai cuisine through the use of egg and coconut milk. Compare this version with the steamed fish and chicken in packets of Laos and the Steamed Spiced Chicken of Cambodia. Banana leaves or small ramekins 3-4 kaffir lime leaves 1½ cups (375 [...]
4lb (2 kg) mussels 2 cloves garlic, chopped 5 shallots. Finely sliced or 1 medium-sized onion, chopped 2-in (5-cm) piece fresh ginger root, peeled and finely shredded 2-3 medium-length chilies, finely sliced 3 stalks lemongrass, bruised and cut into bite-sized pieces 6 kaffir lime leaves, torn ½ cup (125 ml) water 1 tablespoon fish sauce [...]
Kaeng khua is a bit more sophisticated than the common Kaeng Som-it often features sour vegetables and the more accessible rural meats such as chicken, fresh-water, fish, shellfish and snails. The following recipe is an example of a sour variety. Other common versions include fish and sour bamboo shoots (no tamarind water) or dried salt [...]
The technique in this recipe is also a popular way of cooking mussels in their shells. Add the slices chili and the mussels to the pan and stir-fry until they open, then add sugar and soy sauce to taste, stir and serve. 1 lb (500 g) fish (bream, snapper, dart, morwong), for frying 1 tablespoon [...]
Ingredients Serves: 6 40 Mussels 600 ml Cold water (1 pint) 25 Gram Toasted oatmeal (1 oz) 600 ml Warm milk (1 pint) Seasoning Method 1. Wash and scrub the mussels thoroughly, and discard any that are open. 2. Put into a large saucepan with the water, cover and heat until they open. 3. Strain [...]
Whitstable in Essex was once renowned for its oysters, although the beds are no longer farmed extensively. This recipe dates back to when oysters were very cheap. For a budget version, substitute mussels or lightly cooked baby scallops or clams, with a drop of fish stock in place of the oyster juices. Ingredients Serves: 4 [...]
