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.
1 cup of yellow split peas (soak in water several hours)
2 or 3 chicken thighs with skin and bone
1 celery stalk finely chopped
½ onion finely chopped
2 carrots (1 thin carrot cut into ¼” pieces, the other grated)
2 small potatoes (skinned) cut in ¼ pieces
1 clove garlic minced
1 small bay leaf
½ cup cilantro leaves
~4 cups water
~1 chicken broth
1 TBSP vegetable oil
1 tsp curry blend (either use curry or an equal blend of curry, turmeric, garam masala and cardamom.
In a large sauce pot put the chicken in with 2 cups of water and slowly boil the chicken on medium heat for 20 minutes. Remove thighs and strain the chicken stock and set aside. When cool, remove the skin and cut the meat from the bone and into pieces.
In a large sauce pot boil the split peas in 2 cups of water until the split peas start getting mushy, ~30 minutes. Remove and drain.
In a small sauce pot boil the potatoes and the carrots until al dente. Strain and set aside.
In a separate soup pot add the oil and the grated carrots, onion, celery, and 1 potato and sauté. Add the split peas and the 2 cups of chicken broth. Salt and pepper and mix. Add ½ tsp. of curry. Bring to a slight boil. Either mash the soup with a potato masher, or I use a hand blender to get the peas smoother. Add more stock as needed. Reduce heat to low and cook 15 minutes.
Add the chicken, add the bay leaf, carrot pieces and the last potato cut into small squares. Add ½ tsp. of curry blend. The idea is to get a thick soup. Cook another 15 minutes.
Serve in a bowl and put cilantro on top.
The purpose of boiling separately is to 1) cook the chicken until just tender and make a soup stock from the chicken, 2) drain the split pea juice because that juice can get a little too acidic and overpowering and 3) precook carrots and potatoes to add to the completed soup so it doesn’t need much remaining cooking time. You want to blend everything together and cook a shorter time to maintain a balance in the rich flavors.
As of 5/25/20
Preheat oven to 400°
Slice 1 large or 2 medium size russet potatoes cleaned with skin on. (Like thick French fries)
In a large bowl, mix the potatoes, oil and salt with your hands
In the large rimmed baking pan, I used a large Pyrex, spread the potatoes and cook in oven 20 minutes.
1 Lb. of fish, (usually frozen) any kind.
Salt and Pepper
1 bunch to serve two people
3. Move the potatoes to one side of the pan
Lay the fish in the center of the pan skin side down. (Easier to remove after cooking)
Add the asparagus to the other open side of the pan
2 TBSP lemon juice
2 TBSP dry white wine
½ tsp chopped garlic
½ tsp chopped shallot
5 TBSP very cold butter
Dash of parsley
4 lemon slices
Add lemon juice, then garlic and shallots to small fry pan and sauté.
Add the butter 1 TBSP at a time a swirl into the lemon juice until it melts. Swirl pan to keep from sticking
Once the butter is melted add a dash of parsley to it and pour some of it over the fish and asparagus.
Place the lemon slices on top of the fish.
Add white wine to the remainder of the butter sauce, heat into the butter and pour the remainder over the fish.
Add little more parsley on top and salt and pepper to taste
Add the pan w/the fish back into the oven and cook until the fish is firmly cooked. (~15 minutes)
1 carrot – cut into matchsticks
½ red bell pepper – cut into match sticks
½ red onion – chopped
2 green onions (scallions) – chopped thin
½ inch fresh ginger – run through a small shredder
2 to 3 cloves garlic – run through a small shredder
1 TBSP vegetable oil
2 TBSP butter
Salt and pepper
3 chicken thighs
Water, strain and retain ½ cup chicken broth
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Cut leaves from stem)
Might even add Sriracha at the end
Start the rice to cook, should be 30 minutes in a rice cooker.
In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep ½ cup of natural broth.
In a large Dutch oven add vegetable oil and butter and sauté the chicken until coated. Add the red onion, green onions, garlic and ginger and sauté. Add the carrots and red bell. Cook on medium several minutes. Add the chicken broth. Cook several minutes.
Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.
Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.
No pics, just totally awesome.
2 TBSP mayo
1 TBSP red wine vinegar
1 carrot cut to the opening of processor
(Optional 1 TBSP+ Golden Raisins)
With the cutting blade in the food processor add the onion and chop, then add the mayo, vinegar and S&P. Chop/blend.
Remove the cutting blade and install the shredding disk, shred the carrots
Change to the slicing disk and slice the cabbage
Transfer all to a mixing bowl and mix
At this point other stuff can be added. I like to add golden raisins
Refrigerate several hours before serving
As of 8/29/20