Thai Fishcakes with Cucumber and Carrot Salad

You know that thing where you cook something with the intention of blogging it, forget about it, go back to it and than can’t remember what the ingredients were? No? Well you’re a better blogger than I.

I’ve got a big backlog of recipes stored up on the my old laptop. Some good, some not so good and some disasters. This one was good. I just can’t remember the exact ingredients.

I’ve made fishcakes before, ages ago. That time I tested homemade against shop-bought from the local Wing Yip. The Wing Yip version won hands down; the homemade ones were too dry; they were deep fried and I cooked them too long.

These ones are much better – shallow fried just long enough to brown them up a bit and then ten mins in the oven.

This creation began when the wife presented me with three items for a side dish she wanted me to make to go with the fishcakes, and I had to guess what she wanted me to make….

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Thai Noodles

Here we go again. Another dish from the Orient (I am reliably informed)…with wine. This dish is light, tangy, and will not blow your brains through to next week like the last Far Eastern effort. It’s noodles, coriander, lime and prawns:

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