Home' Greymouth Star : June 7th 2017 Contents Greymouth Star
love Thai fish cakes but
often those ser ved in New
Zealand are nothing like
those that can be enjoyed
I am sure many
travellers would agree
with me. Thai fish cakes are so
quick and easy to prepare and cook,
yet most of the local offerings are
tasteless and more like rubber.
Another quick dish not done
justice here is Tom Yaam Goong —
a traditional soup with prawns, chilli
and fresh herbs. So I am providing
my favourite recipes for both and
hopefully next time I go out to a
New Zealand restaurant to enjoy
Thai I will be served ‘my ’ recipes.
I acquired my love for Thai food
at the Mandarin Oriental Hotel
Cooking School in Bangkok — one
of the better cooking schools in the
Instruction includes a good
introduction to Thai ingredients,
preparation techniques, the making
of traditional pastes, and cooking
styles. Dishes are demonstrated then
students given the opportunity to
cook their own.
The basis of Thai food is ‘paste.’
Chillies, fish paste, shallots,
coriander root, garlic and other
ingredients are pounded to a paste
in a stone mortar using a heavy
pestle. Generally the paste is fried
in oil then other ingredients added
to make up the dish. However,
there are some excellent spice pastes
conveniently packaged for you and
available at most supermarkets and
Asian food stores.
I used Asian Home Gourmet spice
paste for Thai Green Curry. These
fish cakes can be ser ved as a starter
or a main.
500g skinned and boned white
fish fillets eg tarakihi, gurnard or a
1 egg, lightly beaten
1 cup bean sprouts
2-4 tablespoons Thai green curry
paste or to taste
2 teaspoons Thai fish sauce
1 cup coriander leaves and stalks,
freshly ground black pepper to
1-2 tablespoons rice bran oil
Cut the fish fillets into chunks.
Place all the ingredients except the
oil in a food processor.
Whizz, until well mixed. Place in
a bowl, cover, and refrigerate for
Shape the mixture into 10 patties
about 5cm in diameter.
Heat the oil in a non-stick
frying pan and saute the patties on
medium-low, turning once, until
golden and cooked about 4 minutes.
Serves 4 as a main.
Tom Yaam Goong
Spiced soup of prawns. Have
everything prepared then combine
and cook just before serving. Green
peppercorns are available in jars
from Asian food stores or some
5 cups fish stock
7 green peppercorns
2 cloves garlic, crushed
1 tablespoon each: diced coriander
root, grated root ginger, chopped
1 cup sliced button mushrooms
2 cups raw, shelled, deveined
3-4 tablespoons each: lime juice,
Thai fish sauce
1 teaspoon diced red chilli or
1⁄4 cup coriander leaves
6 small red chillies
8 basil leaves, sliced
Place the stock in a deep saucepan
and bring to the boil.
Meanwhile, pound the
peppercorns, garlic and coriander
root to a paste. Add to the stock,
ginger and lemon grass and simmer
for 5 minutes. Add the mushrooms
Season to taste with lime juice,
fish sauce and diced chilli. Just
before ser ving add the remaining
ingredients. Adjust seasonings to
taste, adding more chillies or lime
juice if required. Serves about 6 as
part of the main course.
Red pork curr y
Red curries are generally milder
2 tablespoons rice bran oil
3-4 tablespoons Thai red curry
500g pork fillet, thinly sliced
400ml coconut milk
1 tablespoon each: fish sauce, palm
or brown sugar
1 large kaffir line leaf, deveined and
1 red chilli, sliced
2 limes, quartered
Heat the oil and red curry paste
in a frying pan or wok on low heat,
until fragrant. Add the pork and
stir-fry for 1 minute. Scoop out the
pork to one side.
Slowly add the coconut milk, fish
sauce, palm or brown sugar and
kaffir lime leaf to the pan. Stir well
then simmer for 2 minutes. Return
the pork to the pan and simmer
until tender, 2-3 minutes.
Ser ve garnished with the chilli and
lime wedges on the side. Serves 4.
Thai dipping sauce
An excellent sauce for dipping raw
or steamed vegetables.
3 loves garlic, crushed
1 shallot, diced
2 teaspoons palm or light brown
2 tablespoons fish sauce
1⁄4 cup lime or lemon juice
1-3 red chillies, seeded, if preferred
Place all the ingredients in a
blender and process until well
Pour into small bowls for dipping.
Makes 1⁄2 cup.
Another way to drink beer ...
6 - Wednesday, June 7, 2017
ou cannot drink beer
from a bottle if you
want to taste it fully
because you miss
out on the smell, the
aroma of the malt,
hops and the yeast.
Before you smell it you should look
at it in a clean glass after it has been
poured correctly to have a good sparkle
You see the colour, anything from a
pale amber to a dark brown or black.
You see the bubbles rising up in a stream
from low down in the glass.
If they come from the sides or the
bottom, the glass is dirty.
A few of the craft beers are ‘bottle
conditioned ’ — bottled before they
are finished — so they have a small
sediment which should be shaken up
Then you smell, two sniffs is enough,
and you detect the caramel malt, which
is usually dominant. You should get the
aroma of hops, depending on how much
has been used — floral, citrus, pine resin.
The third ingredient is yeast, which
converts the malt sugars to alcohol,
and you might detect hints of apples,
bananas or spice.
Then it is in your mouth and the cool
bubbles are refreshing but you do not
want it too cold or it will be down your
throat before it has warmed up enough
for you to taste.
Move it around your palate to get
maximum mouthfeel from the malt and
breathe in some air. You can now judge
how strong it is in flavour and alcohol.
Then, with the aftertaste, you will get
the bitterness and flavours of the hops
Beers have been getting hoppier, even
the mainstream session beers from DB,
Lion and Independent Breweries. Hops
are mildly addictive so they want you
The aftertaste will not last very long for
session beers because the brewers want
you to think ‘What did that taste like?
Can’t remember, I need another swig’.
Now you can get all those good things
out of that bottle of beer.
Paloma — Wet the rim of a cocktail
glass with a slice of lime and dip in
saucer of salt, then in a shaker put 30ml
tequila, 60ml grapefruit juice, 2tsp caster
sugar and ice, shake and strain into
the glass then top with soda water and
garnish with slice of lime.
Banana Smoothie — Blend one
chopped banana, half cup plain yoghurt,
half cup milk, 1tbsp honey till smooth
and pour into a tall glass.
The price of beer is going up around
the world around due to the increasing
popularity of craft beer. Craft beers use
much more hops and there is a shortage,
despite the USA boosting their hop
production, but it takes time to plant,
grow and dry. British brewers are paying
60% more this year. We also have a
shortage in New Zealand.
“Alcohol is a perfect solvent: it
dissolves marriages, families and careers.”
Thai-style fish cakes.
Red wine choice
Jacobs Creek Double Barrel Shiraz — An unusual
wine from an iconic Australian producer made from a
blend of vintages and a blend of barrel types — wine
and whisky. You can smell the whisky blending with
the fruit aromas of the Shiraz. Big tastes of ripe fruit
and lovely soft tannins in this powerful 15% wine.
Drink now till 2021. Dry. $18.
Teza Peach and Passionfruit Iced Tea — Delicious
refreshing drink that also might be good for you, and
you will feel better because it is all organic. 325ml. $3.
Speights Gold Rush
Honey Lager — Golden
amber colour, light
bubbles and little
head, sweet caramel
malt flavours that are
heightened by the soft
honey richness to give
you a long aftertaste with
very light hops. 4.2%.
Reser ve Sauvignon Blanc
2016 — This is a big savvy
and after the aromas of
tropical fruit you get a big
mouthful of Marlborough
sunshine like very ripe
nettle pungency and a dry
minerality. Smart stuff.
Drink now till 2018. Dry.
$16 to $22.
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