Thai Corn Cakes & Sweet-Hot Garlic Sauce

Spring Rolls & Corn Cakes (see tomorrow's post for the spring roll recipe)

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.

Khao Pod Tod

Here is the recipe for Khao Pod Tod:
1 cup sweet corn kernels
1/4 cup flour
1 egg
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.

This recipe made approximately 5 cakes. I used frozen yellow corn, but you could also use fresh corn right off the cob (and that would be delicious). These turned out really well and were super easy to make! The next time I make these, I will double the amount of corn, flour, salt and pepper, but keep the single egg - the idea would be to make them less "eggy". If I made the original recipe, I would remove the yolk and just use the egg white.

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.

Nahm Jeem Gratiem

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.

Makes about 1 1 /2 cups.

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!