Chinese new year has come and gone. Now, we are left with added pounds in the gut and leftover food. We just had a huge hot pot at home and, yes, there were loads left from the spread.
So what I did, two days after the lunar new year, was make a fish cake (Tod Mun Pla) from the left overs that we have. And since I’ve made another kitchen gadget purchase (a spiralizer!), I made a side salad as well.
1 can Tuna Flakes in Olive Oil
150 g Fish Balls, chopped (This is the leftover from the hotpot, if not using, double the amount of Tuna Flakes instead)
2 Tbsp Thai Red Curry
1 egg, beaten
4 Tbsp corn starch
Zest of 1 Lemon (or use Kaffir lime, I used lemon because I didn’t find any lime or Kaffir lime leaves in the shop)
20 pcs French Beans, cut in small pieces
1 Thumb ginger, grated
bunch of fresh coriander (cilantro)
This is another experiment of mine using my newly bought (second hand) spiralizer. This tool is so cool and perfect for those who are doing paleo diet who looking for healthy alternatives to pasta such as zucchini noodles, etc. That or I’m following too much paleo / healthy instagram accounts.
3 large zucchinis, cut into long thin strips or use spiralizer 😉
1/2 of a large red onion
1 chili padi
1 tbsp toasted sesame seeds
1/4 cup chopped toasted almonds
1/2 cup chopped cilantro
1 chili padi
2 garlic cloves, chopped finely
2 tbsp ginger, minced
1/4 cup green onion
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp peanut butter
1 tbsp sesame oil
1/4 cup coconut milk
Hope you enjoy these quick and fresh lovely Thai treats. If you’re really not into spicy food, limit red curry paste (in fish cake) and chili (in zucchini salad). These recipes do not promise to take you to the Land of Smiles, but, hopefully, it reminds you of that sidewalk treat you had while there.
I am an impulsive buyer. As soon as I saw these medium-sized tart bases during one of my bake shop visits, I immediately bought three without thinking twice. I don’t even know how to make a tart or a tart shell!