Posts Tagged ‘noodles’

Thai style Suki Yaki

suki3This is  a very special Thai style Suki Yaki feast. It was in a restaurant on our second date that myself and my lovely wife first tried this, and we’ve been wanting to recreate it at home since. A recent purchase has made this possible, a large cast iron fondue that sits on a hot plate, but I think it would be possible with a large pan of stock over a heat source such as a candle.

You will need to warm a couple of litres of good quality clear stock, here I used fish stock, but chicken or vegetable would work well. Add a stem of lemongrass, a couple of whole garlic cloves, 2 kaffir lime leaves, a thumbnail sized piece of ginger, a good dash each of light soy sauce, fish sauce, and lime juice. Allow the flavours to infuse in the warm stock for an hour prior to the meal and remove from the stock just before your guests arrive.

While the stock is infusing, you will need to prepare your cooking ingredients. I went for a seafood selection, scallops, tiger prawns, squid rings and monkfish. A selection of sliced vegetables, shredded chinese leaf, shitake mushrooms, beansprouts, peppers, chillies, mange tout peas and baby corn. You will also need some rice vermicelli noodles, and a selection of condiments sweet chilli sauces, finely chopped garlic, coriander, soy sauce and sesame oil.

suki1

Then you make the guests cook for a change. Load up the stock bowl with whatever you choose and cook for a couple of minutes maximum, and transfer with a ladle into your waiting bowl with some of the stock, pile on the condiments of your choice and tuck in. It’s kind of like an oriental fondue with everyone helping themselves and constructing their own noodle bowl. If the stock starts to get low, top up with some boiling water.

It makes for a relaxing fun evening, and takes the stress out of cooking for friends.

suki2

 

 

 

Leftover Pork Char Sui

charsui

It’s great to use leftovers as much as we can to avoid waste, but mostly because you can make really fantastic meals out of them. The pork was wonderful and crisp but still juicy, reminiscent of crispy duck.

Using a handful of the leftover Porchetta fried until crisp in a teaspoon of rapeseed oil in a hot wok, I added 2 tbsps of char sui sauce and cooked for 30 secs until the meat was coated and crisp. A handful of  stir fry greens and chopped chillies and cooked for another 30 secs, followed by enough noodles for each person. I splashed in a little fish sauce and soy sauce, a squeeze of lime juice and a dash of Sriracha chilli sauce, and cooked for a minute more.

I finished off with a little coriander leaf, a drizzle of sesame oil and Sriracha.

 

 

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Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

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CountryWoodSmoke UK BBQ

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Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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