Thai Food at home

Lemongrass and Ginger Seafood with Noodles

I’ve been MIA for almost a month. It’s been a crazy four weeks and things haven’t even begun to settle down yet.

Yes, I have been cooking and Yes, I have been taking photos and I will get around to posting as soon as I get a chance. Lots to sort through.

To kick things off tonight I made this wonderful Thai style seafood stir fry and it was simply delish! Probably one of the tastiest dishes I’ve made in quite a while!

No story behind this one. I just wanted seafood and didn’t want to spend too much time in the kitchen. My throat is sore and I think I’m coming down with a cold. Surely the ginger and garlic in this recipe will help with that.

Ingredients

Prawns

Scallops

Calamari

Rice Noodles

2 onions, sliced

Bok Choy, thinly sliced (green leaves only)

Bean Sprouts (as much or as little as you like)

Lemongrass (Bash/bruise the bulb part and finely slice)

Ginger (as much or as little as you like)

4 cloves Crushed Garlic

4 Spring onions, cut on the diagonal 

Coriander

Crushed Peanuts (for the top)

Sesame Oil and Peanut Oil

1/4 cupLight Soy Sauce and 2tbspn Fish Sauce 

Method

Heat peanut oil and sesame oil in a wok and add onions.

Combine soy sauce, fish sauce, ginger, lemongrass, crushed garlic in a bowl and set aside.

Add prawns, scallops and calamari to the wok and stir fry quickly. The seafood takes very little time to cook.

Add bok choy, bean sprouts and spring onions and continue to stir fry quickly over high heat.

Add the sauce and thin or thick rice noodles. (To make the noodles, place noodles in a large bowl and pour over hot water and soak for 3 – 5 mins then drain…or follow the directions on the packet).

Pile onto a plate and top with more sliced spring onions, coriander and bean sprouts. Sprinkle crushed peanuts over the whole thing and just wolf down…This is awesome!!!!

Not your Ordinary Pizza

Satay Chicken Pizza

I’ve said it before, I’m not a fan of store bought pizza (except for the ones I got in Naples).

I do however, love making my own at home. I made 3 pizzas the other night. One for each of us. I’m posting my pizza today. The other two I have posted before.

I love pizza with satay sauce, chicken, just a little cheese, red onion and coriander…so very delicious.

The recipe for the dough I have published in a previous post titled Home made Pizza.

You could buy a really good ready made satay sauce or you could make your own. It’s up to you. This is a great recipe for a home made satay sauce that makes a large quantity and you can freeze what you don’t use for later use.

I sliced chicken thigh fillets and onions thinly and quickly fried them until they just began to colour. Then I spooned satay sauce over the pizza base (I put lots) topped with chicken and onions then added just a little cheese and topped with coriander. This only took 10 mins in a really hot oven. I added more coriander to the cooked pizza.

I really do love this pizza!

  • Homemade Satay Sauce
  • 15 shallots or 2 medium spanish onions, chopped
  • 20 dried red chillies, stalks discarded, deseeded, soaked in boiling water until soft and drained
  • 8 cloves garlic
  • 2 cm galangal, chopped
  • 2 stalks lemongrass (pale part only and remove any dry outer layers)
  • 1 – 2 tbs tamarind paste
  • 2/3 cup brown sugar
  • 2 tsp salt
  • 200ml vegetable oil
  • 1 litre water
  • 2 tbs lime juice
  • 500g salted, roasted, crushed peanuts

Homemade Satay Sauce

Using a mini food processor, blitz shallots, garlic, galangal, rehydrated chillies and lemongrass in small batches to achieve a fine paste. Please be patient and don’t be tempted to add water as this will make the paste difficult to caramelise. You can instead use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside.

Heat oil in a heavy based saucepan or wok till medium heat and pour paste in. Stir fry, continuing to make sure bottom isn’t catching till there is very little steam rising from the sauce and you can definitely see it caramelising and smell it getting fragrant.

Add water and bring to boil. Add tamarind, lime, sugar, only one teaspoon of salt. Add half the amount of peanuts after adding water to the sauce. The other half added just before serving, for crunch.

Bring to boil again, remove from heat and set aside till required. You can make this a couple days ahead of time and keep in a glass jar in the fridge and then re-heat to serve.