1 can unsweetened coconut milk
I 8 oz. bottle claim juice
1 medium jalapeño sliced
½ carrot cut into sticks. (Boil 10 minutes then cut into match sticks)
1 TBSP fish sauce ( I made my own vegan sauce https://ducksmahal.com/2020/06/15/vegan-fish-sauce/)
1 tsp curry spice mix (I made my own Curry Blend, 1 TBSP Coriander Powder, 1 TBSP Curry Powder, 1 TBSP Garam Masala, ½ tsp. Cardamon)
Pinch of sugar
1 TBSP fresh mint from my garden
1 TBSP fresh thai basil from my garden
1 TBSP fresh cilantro
8 oz. frozen cod thawed
8 oz. frozen shrimp thawed, deveined and shelled
Served on rice topped with Sriracha and a wedge of lime.
Add the coconut milk, claim juice, jalapeño and fish sauce to a soup pot and bring to a boil, reduce heat and simmer 20 minutes.
Add the remaining ingredients and simmer another 15 minutes and serve.
As of 8/2/20
2 cups King Arthur bread flour (measure out exactly 250 grams)
¾ cup hot tap water
2 tsp. sugar
2 tsp. yeast
1 tsp. salt
1 tsp. vinegar
2 tsp. Olive oil
In a bowl mix flour, sugar, yeast and salt with a whisk.
Pour vinegar and olive oil in a measuring cup and water until it reaches the ¾ cup water mark together. Add the flour mixture and water together and mix together with a baking spatula.
Place the mixture in a food processor with use of the cutting blade. Run the food processer until the dough comes out firm (~4 minutes). Remove the dough and shape it into a ball and place in a slightly oiled bowl. Cover and let rise 1 ½ hours. Until it doubles in size. (Place in a spot void of a draft)
Smash the dough down with your fist and cut the dough into two equal parts. Cover with plastic wrap and let rest for 15 minutes. Reshape the dough on a slightly greased surface into roll each piece about a foot or so. Place on a flat pan with parchment paper. Flatten the dough like a French bread roll.
Place in a room temp oven to avoid any drafts and let rise 2 hours (until double in size).
Paint mixed egg on top of the rolls for that really nice brown looking crust.
Preheat oven to 475°. Bake 30 minutes Place bread on rack to cool.
As of 7/22/20
3 cans of 6 oz. crab meat (thoroughly drain all the liquid = 12.7 oz. of crab meat)
1/2 cup of Saltine Cracker crumbs (break up crackers and place in a small food processor)
1.5 TSBP mayonnaise
1.5 tsp. Old Bay
1.5 tsp. dried parsley
½ tsp. Dijon mustard
1 egg – beaten
Salt and pepper
½ cup oil
In a small food processor add mayo, Old Bay, parsley, mustard and egg and blend.
In a large bowl, mix everything except oil and make patties. In order to get the perfect form I got I cut the bottom out of a crab can and used the can as a form.
In a cast iron skillet, add the oil and brown the cakes.
I served them with a squeeze of lemon and tartar sauce.
As of 8/2/20
4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 thinly sliced ham steaks ( ¼” thick)
¼ red bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup rehydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.
3 TBSP Vegan fish sauce
1 TBSP soy sauce
3 TBSP light brown sugar
1 TBSP Sriracha
2 TBSP creamy peanut butter
Mix all the sauce ingredients in a bowl with a small whisk.
In an iron Dutch oven add the oil and brown the ham, remove. Cut into thin slices.
Throw in all the veggies and stir fry 10 minutes on medium.
Add the sauce and mix. Heat until everything is hot.
Serve over hot noodles, add more Sriracha and cilantro
The Little Woman doesn’t like a real fishy flavored fish sauce. That kinda sounds like a paradox. So, I learnt to make a Vegan Fish Sauce, and it was good. I used it in a Thai recipe.
2 cups water
3 TBSP soy sauce
½ cup dried shiitake mushrooms
2”x4” piece of Kombu (Sea Kelp)
2 cloves of whole garlic
Place all in a small sauce pot and reduce on medium heat until you’re are left with 1 cup of sauce. Strain the liquid and put in a jar and place in the frig. Use the mushrooms and garlic in your Thai dish.