CARNIVAL IN A POT #QUARANTINE #FOOD #DAIRIES

CARNIVAL 🎡 IN A POT 🥘 

Whenever it’s Holiday time the place🗺 we like to Unwind, Relax and Enjoy, Thailand🏝🏖 has been the place.

Amazing 'SABAI RESORT'....... SERENITY IS WHAT WE GET...

This is our Second Home....🏡

King of STREET FOOD 🛣🛵🍏🍉🍞🍳🍗🌭🥘& it’s Laced Natural flow of EVERYDAY like a CARNIVAL, 🤹‍♀️🎪🎭Lights lit up, Parades🤹‍♀️🎭, Music Everywhere🎸🎻, Everyone’s always out 🏄‍♀️🤸🏼‍♂️, Walking,🏃‍♀️🚶🏻‍♀️ Smiling.... SO MUCH TO DO.....

  Let’s not forget they’re famous for Massages 💆🏻‍♀️💆🏽‍♂️& Food🥙🌮🥘🍟🍱🥟🍜🍝🍲, at every shop .....

Oh yeah!!!!  Did anyone say '🤱👶👧🏼🚫KIDS ARE NOT ALLOWED???? 

 I do take AARIA there and that’s one of her personal favorite places to travel, 🌍 ✈️ 

Where she feels so COMFORTABLE AND SAFE 
Guess what?? She has more 👫 FRIENDS  than even I do...

More than traveling to Thailand, This is that food that gives a SMILEY 😊 IN my tummy.

Flavours that are rich in UMAMI

A savory Dense fish sauce, blend with sweetness of Jaggery  Or palm sugar, robust rich molasses palate, with fresh zesty 🌿 herbs, and spiciest chilies soothed with cold thick coconut 🥥  cream, earthy roasted 🥜 nuts , all cooked in Smoked silky Pork fat. 🐖 .... 

A CARNIVAL IN MY POT 

THAI GREEN CURRY:

Ingredients:

Galangal (Thai ginger) two shoots..

Lemon grass.  5 stalks 

Kafir lime leaves

Tie in a Muslin cloth (only add basil leaves and green chilies for green Thai curry paste)

 Grind 

Garlic one pod 

Green chillies ( Thai, 8 to 10) 

Coriander leaves hand full

Basil leaves a big bunch:

Roasted coriander and cumin seeds ( 3 tablespoons each) 

Dry shrimp paste or fish sauce

Peanut roasted (half an hand full) or peanut butter

Vegetables

Button bringal 

Mushrooms 

Firm tofu

Baby corn 

Pumpkin

String long beans 

Carrots 

Green peppercorns 

Shiitake mushrooms (other vegs)

Snow pea pod

Sprouted beans as garnish just before serving 

Crushed peanuts 

Meats are ur options 

Seafood 

Chicken 

Pork  

Thinly sliced chicken or beef or pork, squid

In a deep dish fry paste, then add 1/4 lliter water

Let it simmer till paste leaves oil  and becomes dry

Add 1/2 liter water   And. Cute corse Thai spices in muslin cloth 

and bring to a boil over slow heat, 

 season with Maggie cubes 2 or fishsauce for savory flavor or salt 

Add sugar/ jag wry/ palm sugar/brown sugar  

 1tspoon tamarind paste

vegetables and meat 

Allow it to simmer for 15 to 20mins if fish or chicken 

30 35mins pork or beef 

Remove muslin cloth

Squeeze the juice with running water 100ml through it ...

Add tin and a half of coconut cream 

Add thin slices of fine red chillies

Kafir leaves 10pieces 

And boil another 5mins 

Have sticky rice or over cooked short grain rice...

I had a side of SHRIMP AND CRAB CAKES 🤪....

Ingredients

450 g Crab 🦀 meat and 🦐 shrimps 
1 Lime
1 tbsp Thai Red Curry Paste or green curry paste
25 g Fresh Coriander
3 cloves Garlic crushed
1/2 Chilli
1 Egg
6 tbsp Cornflour
Vegetable Oil for frying
85 ml Coconut Milk
120 g Chunky Peanut Butter
2 tsp Soy Sauce
2 tsp Fish Sauce
1 Chilli finely chopped
5 tsp Light Brown Sugar
1 Spring Onion thinly sliced, to serve

Put the seafood, zest of the lime, curry paste, coriander, garlic, chilli, egg and cornflour in a food processor and pulse until minced but not paste.

Scoop 3 tablespoons of mixture into your hand and form into a flattened cake shape. 

Repeat with the rest of the mixture.

Heat a tablespoon of oil over a medium high heat. Fry the batter cakes for 2-3 minutes on each side in batches.

Mix peanut butter, coconut milk, juice of the lime, soy sauce, fish sauce, chilli and brown sugar in a saucepan and melt over a medium heat. Set aside to cool. Serve the fish cakes with the sauce and sprinkled with sliced spring onion.

Enjoy 😉 

FOOD PSYCHIC

Natasha.Nair