Spending many covid enforced lockdown at home has proved to watching too many Youtube videos. Had the urge to search – Egg Sandwiches at 2 am. You name it, fried, scrambled, boiled, LA’s finest, New York’s hottest egg sandwich or now as it seems to be trending Tamago Sando as it’s called in Japan. I would really love to give credit where it’s due but at 2 am I seemed to remember only the important part. Soaking the boiled eggs – not too over cooked mind u in a liquid of kombu and dashi.
Waking up at 9 and the insane urge to have not the usual Egg Sandwich but the Tamago Sando — Note: YAY to the Asian household in the 2020’s… I have both instant dashi and kombu so nothing to prepare really – I boiled the eggs slightly over the half boiled mark still having some liquidy yolks and threw them in the tupperware with the dashi and kombu broth. After 3 hours i seperated the yolks and the whites – Dunno why…. Mashed it up, mixed it up with a bit of korean mayo, mustard, salt and pepper.
Result – The underlining savory umami flavor of the kombu and dashi is like hidden at the back somewhere giving it a certain dimension of tastes. The slight undercooked yolks help make the filling light and creamy. Honestly next time more pictures but all in all soft – delicious yumminess.
Continuing with trying to go Vegan, one of the dishes I can’t live without is Nam Prik. Originally Thais eat alot of Nam Prik which literally translate to “Water of or from Chillies”. People would pound chillies, garlic, shallots, with either shrimp paste or Pla Rah – Thai anchovies to make a dip which is eaten with rice or sticky rice and an assortment of boiled and raw vegetables. I love Nam Phrik Pla Rah even more than cheese. I can almost give up cheese but i can’t give up my Nam Prik. On a Sunday with no one to feed but myself i went on an experiement of making a Vegan Nam Prik that i would be ok. First with no charcoal grill i used to oven to roast an assortment of Thai Long eggplant, chilies, garlic, shallots and tomatoes.
After peeling the veggies and shredding the eggplants and chilies i started to pound my dip.
I added some Pink Salt, white pepper and a tiny tiny amount of sugar and pounded.
I felt it lacked the umami taste of fish sauce and the fermented anchovy “Pla Rah”. Right now it tasted spicy, garlicky and sour with the limes. The eggplant has a nice mouth feel to it. But i felt it needed a savory aspect to it. So i added some vegan miso to it. It didn’t replace the Pla Rah but it gave i that savory kick i was looking for. Now what to eat it with as it was a hot day and i didn’t feel like rice. So i used a Konyakky seaweed noodle. Completely vegan as well. After poaching it briefly in hot water and rinsing it this is what it looked like.
It is a very strange noodle. It feels like an over set jelly with too much gelatin. But it has an interesting texture i felt will offset the soft Nam Prik Veggie Dip. So now let’s arrange our plate.
Now mix it all together and eat.
A great dish for a hot day. Simple to make and nothing complicated. A good solid Vegan dish 🙂 Maybe it’s easier to eat alot less meat with more weird experiments. Anyone with ideas please feel free to share them!
Everyone craves a good homemade sausage roll once in a while, yet no one who has a job, family and a bunch of dogs should even have to time to act Martha Steward and roll her own puff pastry. Guilt as charged. Buy a roll of ready made puff pastry from the freezer section, in Bangkok we have a great brand that made fresh with no preservatives – hence the short life span. Usually i made a mixture of pork, carrots, potatoes as the mince but after a hectic week i just grabbed a package of Cumberland sausage, a few carrots and potatoes. I thawed my pastry overnight in the fridge. Makes it easier to roll without breaking.
Dice the carrots a bit smaller than the potatoes so you have an equal cooking time, saute them in some olive oil and garlic. Season well with salt, pepper, paprika and a tiny hint of sugar. Just a small touch to offset the saltiness of the pork.
I unwrap the baking paper on the baking sheet and unroll the puff pastry directly on the baking sheet. I mix the sausage mixture into the cooled veggie mixture and mix well gently. I dont season anymore now as sausages tend to be quite salty. Shape into logs on the puff pastry and roll it over. Leave a bit of space before cutting it. No need to be neat. Roll it over again so the edges are on the bottle. Flatten slightly and cut into pieces with a wet knife wiping in between. As you see i cut into different sizes and they bake at the same time.
Rub a bit of beaten egg and throw in oven with fan at 125 degrees. Rotate tray after 15 mins and brush some more egg wash and they are ready to be eaten hot in 10 – 15 mins.
Life’s simple… Freshly steamed crab, dig out all the yummy brown meat, some chicken stock, garlic, carmelised onions, black pepper corns and some salt. Pour everything back in the shell, arrange artfully or in my case not so artfully on a white plate. Garnish with dill fronds and serve… Dig in….. YUM!!!