This recipe was a huge success! I got my parents over for dinner and they loved it too. Here’s the amazing recipe from the woks of life.
This was a surprisingly good recipe! I was looking for a simple recipe for a side dish to go with steaks and found this from thekitchn. Here’s the recipe.
1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed
Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.
While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.
When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.
- Fingerling or another type of small, creamy potato can be substituted for new potatoes.
Tried this recipe last week. It’s a simple recipe. It works. But I’m sure it can be improved. Here it is:
I have been searching for a good beef stock recipe for the longest time and found this to be really good. It is from food network. Here it goes!
Aftermath of digging in before I remembered to take a picture..
Another recipe that I’ve tried and loved from eatingthaifood.com. I’ve actually tasted this on one of those random shopping trips in Bangkok, and I never thought I’d be able to recreate it at home. But I did! I think the real star of the flavours are the lime, chilli and the broth. When I cooked this dish, I did not notice that I was out of coriander and omitted it. It still tasted fantastic. Here’s the recipe.
Author: Mark Wiens
For the fish:
- 1 whole barramundi, about 1 – 2 kilos (or whatever size you can get), guts and gills already removed
- 5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce / soup:
- 1 cup good chicken stock or fish stock (fresh or canned)
- 2 Tbsp finely chopped palm sugar
- 8 Tbsp lime juice
- 6 Tbsp fish sauce
- 2 heads of garlic, chopped
- Thai chilies to taste, finely chopped
- 20 – 25 sprigs cilantro, chopped
- 1- 2 stalks Chinese celery, cut into 1-inch pieces
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
I tried this recipe and added in chicken too, as I was in need of a meat dish last night. It turned out really nicely and I’m definitely using this recipe again. The original recipe is here.
|1/2 oz||14g||Dried white fungus (snow fungus)|
|1/2 oz||14g||Dried black fungus (cloud ear)|
|12||Dried black mushrooms|
|1/2 cup||118ml||Chicken broth|
|2 tablespoons||30ml||Oyster sauce|
|1 tablespoon||15ml||Dry sherry or Chinese rice wine|
|1 teaspoon||5ml||Soy sauce|
|8||Chinese (napa) cabbage leaves – for garnish|
|1 tablespoon||15ml||Vegetable oil|
|1 teaspoon||5ml||Minced ginger|
|1/2 cup||118ml||Canned gingko nuts – drained|
|2 teaspoons||10ml||Cornstarch – dissolved in|
Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small bowl.
Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Serve over cabbage leaves.