So first up was to make Thai corn cakes. We originally had these at Pen Thai in Bothell, WA as an appetizer - these are not on the menu, but be sure to ask for them if you go! I couldn't find a recipe in my cookbook, so I searched the web and found a really good website: www.realthairecipes.com.
1 cup sweet corn kernels
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2" vegetable oil for frying
- In a medium sized bowl, add the corn, flour, egg, salt and pepper; mix well.
- In a non-stick skillet, heat the oil. Add a drop a water to the oil and when it pops the oils is ready.
- Drop the batter by rounded spoonfuls into the hot oil; press down slightly with the spoon to make a rounded, flat shape.
- Cook on medium-high until golden brown, flip once.
- Remove from the oil to a plate with a paper towel (to absorb some of the excess grease).
- Serve while they are hot and crisp.
To go with the corn cakes and the spring rolls, I made a Sweet-Hot Garlic Sauce. This was taken from the cookbook by Nancie McDermott, Real Thai - The Best of Thailand's Regional Cooking.
Here is the recipe for Nahm Jeem Gratiem:
1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon chili-garlic sauce (tuong or toi sauce) or coarsely ground dried red chili
- In a small, heavy saucepan, combine the sugar, water, vinegar, garlic, and salt.
- Bring to a rolling boil over medium heat.
- Stir to dissolve the sugar and salt and reduce the heat to low.
- Simmer until the liquid reduces slightly and thickens to a light syrup, about 20 minutes.
- Remove from heat and stir in the chili-garlic sauce; cool to room temperature.
- Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.
I love this sauce and used it on everything! I used dried red chili peppers, as I have quite a few on hand from all of my Indian cooking. Right after I made this sauce, I had my Mom taste it. She liked the flavor but found it a bit too hot for her liking. In an effort to please everyone, I made a second sauce with everything, minus the chili peppers. Instead, I added about a 1/2 cup of orange marmalade and 1 tablespoon of fresh, minced ginger. She loved it!
Tomorrow I am going to blog my attempt at fried spring rolls!