Tag Archives: vegetarian

Hummus

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Here’s the recipe I use for hummus — I’ve made it a few times now and it’s pretty good. And really easy. I can’t find the original site where I got the recipe from, otherwise I’d credit it.

Hummus
Makes 4 cups

  • 1 1/2 cups dried chickpeas, soaked overnight
  • 1 teaspoon sea salt, divided
  • 2 teaspoons garlic cloves, peeled
  • 3/4 cup tahini (roasted sesame seed paste)
  • 1/2 cup fresh lemon juice, and more to taste (I used lime because I’m in the land of lime)
  • paprika (garnish)
  • olive oil (garnish)
  • some leftover boiled chickpeas (garnish – optional)

hummus-steps.jpg

  1. Soak the chickpeas overnight in water. Make sure you cover them with a lot of water because they’ll triple in size.
  2. Rinse the soaked chickpeas well and drain. Put them in a saucepan and cover with plenty of fresh water and 1/2 teaspoon salt. Bring to a boil. Skim off the scum that forms at the beginning, then cover and cook over medium heat for about 1 1/2-2 hours until the chickpeas are very soft. You’ll probably need to keep adding water and skimming the scum off the surface. Allow to cool.
  3. When the chickpeas are done, puree the garlic and the rest of the salt in a food processor. Add the tahini and lemon juice and puree until blended. Add 1/2 cup of the chickpea water and process until completely smooth.
  4. Fish out the chickpeas and add them to the food processor, but keep the chickpea water. You may want to keep a few aside as garnish for after. Process until well-blended. Thin to desired consistency with the chickpea water. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge, and it’ll last a few days up to a week.
  5. Serve sprinkled with paprika and extra virgin olive oil.

Goes great with homemade pita.

1/2 & 1/2 Bread

I’m sick of Thai bread. It’s white, weightless and they cut the crusts off. I’m not kidding. It just like the bread that Americans give little children. And it’s so full of preservatives that you can eat it 2 weeks later. Yuck. So, I decided to make my own. And no, I don’t have a bread machine.

I went out and bought a book called “The Bread Book” by Sara Lewis. It’s published in the UK where they use all these cute terms like “strong flour” (bread flour) , “treacle” (molasses) and “molasses sugar” (dark brown sugar). The problem is, it calls for all these great flours like “granery flour” and “malthouse flour” which are absolutely impossible to get here in Thailand.

So I’m improvising. I went over to Villa (the expensive farang grocery store) and bought stone ground whole wheat flour, bread flour, flax seeds, oats, dried milk powder, sunflower seeds and black sesame seeds. And I followed the recipe for “Farmhouse White Loaf” but made it a bit more… wholesome. Here’s my adapted recipe. I call it 1/2 and 1/2 bread.

Ingredients

  • 1 1/2 cup stone-ground wheat flour
  • 1 1/3 cups bread flour (don’t use all-purpose)
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon fast-action dried yeast
  • 2 teaspoons dried milk powder (makes the crust nicer)
  • 2 tablespoons black sesame seeds
  • 3 tablespoons roasted sunflower seeds
  • 1 tablespoon flax seeds
  • 3/4 cup warm water (you may need to add more here)

Method

  1. Put the flours in a large bowl. Cut the butter up into pieces and add to the flour. With your hands, mix the butter and flours until there are no more chunks of butter, and the mixture resembles breadcrumbs. Add the salt, sugar, yeast, milk powder and nuts. Add the water and mix until you have a dough (you may need to add a bit more than 3/4 cup, I add up to 1 cup if it’s dry)
  2. Flip the contents out onto your (clean I hope) table. Make sure it’s dusted with flour too so it doesn’t stick. Kneed for about 5-10 minutes, until the dough is springy and elastic. You want to do a lot of pulling to stretch out the gluten.
  3. Ball it up and throw it back in the bowl. Cover with oiled plastic wrap (that’s cling film for you weird Brits) or a damp towel and let it rise until doubled in size. This took me about 45 minutes, but it depends on how warm your kitchen is.
  4. Toss the dough back on your table again and kneed it once more, about 5 minuts or so. Roll it into a tube-shape and place inside a buttered bread pan (1lb/500g pan – like the ones used for making banana bread). Cover with your plastic wrap again (or towel) and let rise until it reaches over the top of the pan, about 30 min.
  5. Remove the plastic wrap, sprinkle the top with flour and bake in a pre-heated oven at 200°C (400°F) for 25 minutes.
  6. Remove from the tin and let cool on a wire rack.

Since this bread has no preservatives (yay) it’ll go hard in a day. So, slice it up once it’s cooled and throw it in a freezer bag in the freezer. What? You didn’t know you can freeze bread? Well, you can. Take it out and let it thaw and it’s as good as fresh. Great for toast too.

Vietnamese/Khmer Sour Soup

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Ingredients

  • 1 table chopped garlic
  • 4 cups water
  • 1/4 cube knorr mushroom soup base
  • 4 lime leaves
  • 2 slices galangal
  • 5 small thai green chilis (prik kee nuu)
  • 1 tea thin tamarind paste
  • 1/3 winter melon, skinned, and cut into bite sized cubes
  • bite sized pineapple chunks — about 1/2 of the amount of melon used
  • 10 cherry tomatoes
  • 1 tea sugar
  • 1/4 tea salt
  • 1 tea light soy sauce (healthy boy)
  • dash of white pepper
  • 1 egg (optional)
  • small handful (10 leaves?) of horapa basil
  • 2 springs of cilantro

Method

  1. pan fry the garlic in a little oil until light brown and fragrant. Add the water directly on top, and bring to a boil. add the knorr soup base, lime leaves, chilis, tamarind paste and galangal. boil for a few minutes for the flavors to come out.
  2. add the winter melon, and boil for a few more minutes. Then add the pineapple, tomatoes, sugar, salt, pepper, soy sauce. Boil until the winter melon is soft.
  3. while stirring, slowly pour 1 beaten egg into the soup.
  4. turn of the heat and add the basil & cilantro. When wilted, serve in a boil, and garnish with cilantro.

makes two large bowls.

Spinach Gomae

Ingredients

  • 1lb spinach leaves (discard the stems)
  • 6 tablespoons white sesame seeds
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 4 tablespoons water

Method

  1. toast the sesame seeds in a dry wok until they are medium to dark brown.
  2. smash the toasted seeds in a mortar until they are mostly smashed.
  3. Add sugar, soy sauce and water and mix.
  4. peel off the stems of the spinach and cook the leaves quickly in water until soft. take the cooked spinach and smash it in with the sesame paste, you may have to do it in batches. smash the leaves so they absorb the flavour. this dish is best served cold with a sprinkle of fresh sesame seeds on top.

makes enough for about 2 or 3 small dishes.