Chiang Mai Curried Noodles and Chicken

Chiang Mai Curried Noodles and Chicken (Khao Soi Gai) traveled to Northern Thailand from South China via Muslim traders. Chicken and noodle soup is a comfort food throughout the world in many forms. Layered with textures, this one is sweet, salty, and spicy. The spices keep it lively, contrasting with the creamy coconut milk.

I’ve had to make a few changes to work with available ingredients. I substituted star anise for the black or brown cardamon, and a bay leaf for the pandanus leaves. Fresh egg noodles are preferable, but I made do with dried. Whichever you use, be sure to fry some for your topping.

Serve with thinly sliced shallots, limes, pickled greens, and chilies in oil.

We have a video of this recipe on our YouTube channel.

Adapted from Thai Street Food by David Thompson

Makes 4 servings

For the paste:
5 bamboo skewers
1 ½ teaspoon coriander seeds
4 red chilies
4 red shallots, unpeeled
4 garlic cloves, unpeeled
2 tablespoons peeled ginger
1 tablespoon peeled fresh turmeric

For the chicken:
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Wild Mushroom Stroganoff

Wild mushrooms are a delicious vegetarian substitution for the typical beef stroganoff. This recipe is based on the Brazilian version of stroganoff with the addition of ketchup and Worcestershire sauce. There is vegan Worcestershire sauce if you want to avoid the anchovies. This can be made with dried noodles too; just parboil the noodles until they are a couple of minutes from being done before adding them to finish in the sauce. If you want to serve this with rice instead, boil down the sauce a few minutes to thicken it. I used white wine because it was handy, but if you prefer you can use the more traditional brandy. Making a slurry with the stock and flour keeps it from lumping.

4 Tbsp butter
½ onion, chopped
454 g/ 1 lb assorted mushrooms
5 Tbsp white wine
1 cup beef stock or vegetable stock
2 Tbsp flour
½ cup crushed tomatoes
2 Tbsp ketchup
1 Tbsp paprika
½ Tbsp dijon mustard
½ Tbsp Worcestershire sauce
sprinkle of cayenne (optional)
½ cup creme fraiche
250 g/ 8 oz fresh egg noodles
1 Tbsp chopped fresh parsley
salt and freshly ground pepper

Melt butter in skillet over medium high heat. Add onions. Cook until softened. Add mushrooms. Cook until just softened. Push mushrooms to side and add white wine. Boil until syrupy. Mix stock and flour and add slurry to pan. Add crushed tomatoes, ketchup, paprika, mustard, Worcestershire,and cayenne. Salt and pepper to taste. Cook until thickened. Add creme fraiche and stir. Add noodles and stir. Add more liquid if necessary. Reduce to a simmer, cover, and cook 3 minutes. Serve with fresh parsley sprinkled on top.

There’s also a video of this recipe.

Zucchini and Rice Filo Pie

Zucchini, rice, and a mixture of herbs encased in filo pastry makes a light summer pie. This recipe is inspired by Nigel Slater’s River Cottage Veg. It is a great book of vegetable dishes that you really should have. Add a salad for a great summer meal.

1 lb/ 500 g zucchini, grated
⅓ cup/ 75 g long grain rice
½ red onion, chopped
2 ½ oz/ 75 g hard cheese
2 large eggs, beaten
2 Tbsp olive oil
6 Tbsp finely chopped mixed herbs (thyme, parsley, dill, basil)
Salt and freshly ground pepper
8 oz/ 250 g filo pastry
6 Tbsp/ 100 g butter, melted

Preheat oven to 375F/ 190C.
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Squid and Rice Noodle Salad

This light salad is just what’s called for on hot days. Fish sauce adds depth while limes add an acidic kick. The herbs are refreshing. The peanuts and samphire add textural contrast. Samphire, also known as sea asparagus, grows along the rocky coastline. When it is young and delicate it can be eaten raw. It has a satisfying crunchy texture and nice salt bite.

Serves two hungry people

For the sauce:
3 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar or Light Brown Sugar
4-5 limes, juiced
1 minced hot red pepper (I used piri piri)
1 garlic clove, minced

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Quick Sauerkraut, White Beans, and Chouriço

A combination of sour cabbage, creamy beans, and spicy chorizo makes a yummy dish.

1 whole cabbage, thinly sliced

340g/ 12 oz cooked white beans

180g/ 6oz chouriço (about 1 link)

6 tablespoons white vinegar

3 tablespoons olive oil

3 tablespoons salt

1 teaspoon mustard

5 grinds white pepper

sprinkle of cayenne pepper (optional)

In a large pot add enough water to cover the bottom.  Add cabbage, vinegar, salt, mustard, pepper, and cayenne (optional).

Cover pot. Cook cabbage over low heat until it has softened, but is still crunchy (about 30 to 40 minutes).

In the meantime remove skin from the chouriço, if necessary. Slice into 2.5 cm/ 1 in pieces. Fry in oil until outside is crispy.

Add chouriço and white beans to cabbage and warm throughly. Serve.