Massaman Curry

Post Soundtrack: Carmencita by Devandra Banhart

My boyfriend just came back from a one month stay in Europe, a little bit tubbier due to the heavy European food he has been eating.  He has asked to only eat Thai and Asian food for a while.

Yesterday I made one of my favorite curries, the massaman curry.  It’s a great “introduction” curry if you are serving people who might not be brave with spices and Asian food.  It has very earthy flavour to it as well as potatoes which really sweetens up the curry.

Some of the ingredients here like palm sugar and the tamarin sauce you probably have to get in your local Asian food store, but you can skip it and use sugar instead.

Like all curries, this really taste best the day after or made several hours ahead. I give it 2 hours to simmer on low heat.  Also you need to make sure you break down the coconut milk so it creates that oily surface in the curry.

  • 2 tablespoons curry paste (depending how spicy you want it)
  • 1 1/2 cup coconut milk
  • 500 gram of knuckle steak diced into cubes (can also use chicken or pork)
  • 1 cup white potatoes diced
  • 1 cup diced onions (not too small)
  • 4 cardamom pods
  • 1/4 cup roasted peanuts
  • 1 tablespoon palm sugar (or sugar)
  • 2 anise star seed
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tablespoons fish sauce (taste for more)
  • 3 tablespoons tamarind sauce (taste for more or less)

1. Heat up the half of the coconut milk, bring to a boil. Let it simmer for 3 minutes, you want to see the surface change into a bit more oily.

2. Add the curry paste, stir and let it simmer together for 3 minutes.

3. Add the beef and marinade well together. Add onions and potatoes, stir for about a minute.

4. Add all the cardamom pods, bay leaves, cinnamon stick and anise star then pour in the remaining of the coconut milk.

5.Bring to a simmer and add the fish sauce and palm sugar.

6. Let it simmer for about 15-20 minutes on higher heat then bring the heat down to lowest heat. put on a lid and now let it really simmer for 1 hour preferably up to 2 hours.

Serve with rice or roti.

Posted in Dinner, Meat, Thai | Tagged , , , | 2 Comments

Pineapple mango trifle cake

Food soundtrack: Cream by Prince

Happy 2011

I havent been to consistent with the recipes lately, but being the holidays and all I really focused more on eating good than making it.

I was invited to a New Years dinner party and asked to bring a dessert.  I find when you have to make dessert or any food for a unspecified amount of people I tend to make it easy.  Trifle cake is my favorite, especially strawberry trifle, so simple and fun to eat. For this party I decided to stick to tropical fruits and add white chocolate in the whipped cream for some decadence. I found a great recipe at this site HERE that I used for the cream and fruit filling.

I made the pound cake quickly in a rectangle making dish, I guess you can use whatever, I later diced them into cubes.

Pound cake

  • 1oog melted butter
  • 200 ml sugar
  • 300 ml flour
  • 2 eggs
  • 2 tsp baking powder
  • 150 ml milk

Mix together then bake in oven at 175 C for 20-30 minutes. Let it cool, remove from dish and cool completely.

For the trifle

  • 1 large, ripe mango, peeled and diced
  • 15-oz can pineapple tidbits, packed in juice
  • 1/4 cup granulated sugar
  • 2 tsp cornstarch

1. Drain the pineapple tidbits, adding the pineapple and half of the juice to a small saucepan. Add the mango and sugar to the saucepan as well.
2. Heat the fruit over medium heat until the juice gently boils. Meanwhile, blend the cornstarch with the remaining pineapple juice.
3. Add the cornstarch-juice mixture to the saucepan and stir. Cook the fruit until the sauce thickens, the sugar dissolves, and the mango becomes a little soft. Cool completely before assembling the trifle.

For the White Chocolate-Macadamia Mousse:

  • 1 1/2 cups heavy whipping cream
  • 5 oz good-quality white chocolate, either chopped or chips (plus a little more for garnish)
  • 1/2 cup toasted macadamia nuts

1. Heat 1/3 cup of the cream in a microwave-safe measuring cup or bowl for about 45 seconds, or until it is very warm but not boiling.
2. Add the chocolate to a small bowl and pour the hot cream over. Stir to melt the chocolate, then set aside to cool to room temperature.
3. While the chocolate cools, beat the remaining cream until it forms stiff peaks. Fold the cooled melted chocolate into the whipped cream. If the cream deflates a little bit, whip it for a few seconds more. Fold in the macadamia nuts.

1. Cut the cake into 1-inch cubes. Arrange a single layer of cubes on the bottom of a trifle dish or clear bowl.
2. Pour 1/3 of the cooled fruit onto the cake, then 1/3 of the mousse. Add another layer of cake and repeat with the fruit and mousse. The trifle should have 3 layers by the time you are done.
3. Garnish with a few chocolate chips and allow to chill in the refrigerator at least an hour before serving.

Posted in Baked goods, sweet yum | Tagged , | 1 Comment

Gingerbread, Norwegian Pepperkaker

Food soundtrack: Jingle bell rock by Bobby Helms

Its December, the month of jolly.  The foods/desserts  I most associate with Christmas is without a doubt gingerbread, along side mulled wine or “gløgg” and Lucia buns.

I love gingerbread, in Norway I would buy these tin boxes filled with these delicious cookies with its wonderful Christmas aroma. This year is my first attempt to make my own batch of homemade gingerbread

Now I made mine with eggs so it was very soft.  If you want the classic crunchy gingerbread skip the eggs.

  • 150 g butter
  • 100 ml golden or dark syrup
  • 200 ml sugar
  • 100 ml cream
  • 1 egg (can be skipped if you want crunchy ones)
  • 1/2 tsp ground clove spice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground pepper
  • 1 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp baking soda
  • approx 450 g all-purpose flour

1. Mix butter, sugar and syrup in a heavy saucepan. Heat up till the butter melts, stir well. Set aside and let cool.

2. Transfer the syrup mix into a mixing bowl the fold in the cream and eggs and spices.

3. Start mixing in the flour but by bit til it become a nice smooth silky dough. Cover and let it refrigerate til next day.

4. When ready with a rolling-pin make the dough nice and thin about 3 mm thick.  Cut out desired shapes.

5. Preheat oven to 175 celsius. Bake the cookies for about 10 minutes untill golden brown. Cool down on rack.

6. Use icing sugar to decorate if desirable

Posted in Baked goods, Norwegian | Tagged , , , , | 5 Comments

Norwegian fish cakes (fiskekaker)

Food soundtrack: Down river by The Temper Trap

In Norway we got fish cakes, fish pudding and fish balls, it is one of my favorite comfort meals. Because it is very cheap in Norway, it is often looked at as a poor mans meal, but that doesn’t mean it doesn’t taste good. It is usually served with white gravy, boiled potatoes and boiled carrots, simple and tasty. I also love to heat them up and have on a slice of dark bread for breakfast or lunch.

I made these yesterday and because I do not have a kitchen aid mixer I used my blender (it got real messy to clean up).  When you do this it is important that the milk and fish is cold, this does tend to get a bit sticky.

  • 600 g of cod or haddock chopped into tiny bits
  • 100 ml cold milk
  • 100 ml cream
  • 1 1/2 tbsp potato starch
  • 2 1/2 tsp salt
  • 3 tbsp chopped chives

1. In a mixer,  blend together all the ingredients and let the machine work it till it becomes a fine paste.

2. Heat up a frying pan with butter and start scooping up little dollops and fry on each side for abt 4-5 minutes.

If you want to serve with white gravy

  • 4 tbsp. butter
  • 4 tbsp. flour
  • Salt
  • Pepper
  • curry powder ( I like lots, gives great flavor)
  • 2 1/2 c. milk

1. melt butter, stir in flour then add the rest. Keep stirring on medium heat til it becomes nice and thick

Posted in Dinner, Norwegian, Seafood | Tagged , , , | 3 Comments

Asian beef salad

Food soundtrack: You by Gold Panda

This recipe is fully inspired by Nigella Lawson, my food idol.  A woman who loves food, is not a chef, but still made a career making food to the people.    I believe we are long-lost sisters, here is a woman who loves butter, cream and all things “naughty” when it comes to food.  She doesn’t hold back and I love it.

I saw her recipe on Asian lamb salad.  As the name suggests it calls for lamb, but lamb fillets is a bit pricy here in Bangkok so I opted for a nice beef tenderloin and substituted red currant jelly with cranberry jelly.  Plus I added some honey to the dressing, because I will if possible find a way to put honey on everything.  This salad is refreshing, filling and perfect for lunch or dinner, pot luck or even a picnic.

you will need

  • Beef tenderloin
  • olive oil
  • salt/ pepper
  • mixed salad leaves
  • chopped mint


  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2-3 spoonful scoops of cranberry jelly (torn/chopped)
  • pepper
  • 1 tsp honey
  • 1 spring onion chopped
  • optional. dry chilli flakes for heat

1. Season the tenderloin with salt and pepper then let it sear approx 5 minutes on each side on medium heat.  Pack it up in aluminum foil while it cools

2. In a bowl whisk together all the dressing ingredients.

3. When meat has cooled down a bit, finely slice it and add to dressing mixture. Before mixing it with salad leaves and finally adding the chopped mint for garnish.

Posted in Dinner, greens, Lunch, Meat | Tagged , , | 9 Comments

Open seafood sandwich with dill mayonaise

Food soundtrack: Beyond the sea by Bobby Darrin

I continue to express how much I love and miss Norwegian food while I live in Bangkok.  There is such a long list of food I miss and most of them are the seafood dishes.  It’s not that you can’t get great seafood in Thailand, you can.  But there is something about the freshness of Norwegian seafood.  The quality is really like no other.  My favorite sea foods are the brown trout, cray fish, rakafisk (fermented fish) and the Norwegian shrimp.

Traditionally this is a dish everyone enjoys for dinner during a hot summers day.  All you need is shrimp, loaf, mayonnaise and lemon.  The Norwegian shrimp is cooked in salt water which gives this unique flavor you can’t find anywhere else.

Today I made my own little take on it.

I used the following

  • 6 peeled uncooked tiger shrimps
  • 4 scallops
  • some ebiko shrimp roe to sprinkle over
  • 1 1/” cup of water
  • 1/4 cup of salt
  • fresh dill
  • mayonnaise
  • french loaf
  • lemon
  • leaf lettuce

1. Mix water, dill (I use a good amount) and the salt in a sauce pan and bring to a boil. When reached boiling point poach the shrimp in and leave for about 5 minutes. I tend to leave the shrimp in the water ix and refrigerate it.

2. Sear the scallops.

3. Mix together some dill and mayo then assemble your sandwich with all the other ingredients.

Posted in brunch, Norwegian, Seafood | 2 Comments

Pad Krapow nua/ Stir fried beef with chilli and basil

Food soundtrack: Spice up your life by Spice Girls

Another Thai favorite

This dish is made everywhere, a go to favorite for everyone and you really do need a fried egg with a runny yolk.

Oh, the Thai style we fry the egg in loads of oil to get it real crispy on the edges.

Stir fried meat with basil and chilli is one of those super simple go-to dishes that people always order.  Its quick, simple and full of flavor.  This dish is a favorite for many of my friends who come and visit Thailand, but you will need to take a little bit of spice.

The great thing about this dish is that you can choose your meat; Be it ground, lean beef, pork or chicken, seafood even. My favorite is ground chicken or beef.  The only tricky part is that to get the right flavor you need Thai holy basil, in other parts of the world you might get this in your local Asian shop but normal basil works too.

for two

  • 250 g of ground or lean meat
  • 2 bird eye chilies very finely chopped
  • 3 garlic cloves very fine chopped. (mix garlic and chili together) (if you are training your palette to eat more spicy use large chili instead of birds eye)
  • 1 tbsp fish sauce
  • 1/2-1 tbsp Thai soy sauce
  • 1 tbsp oyster sauce
  • 1 cup of basil leaves
  • 1 large chilli sliced
  • 2 longs beans chopped into tiny bits.
  • oil for cooking

1. In a wok or frying pan heat up the oil til its sizzling hot then add the chilli garlic mix (if you don’t want too spicy, add less or use less chillies) you really want it to sizzle and you will be hit with this spicy aroma. Stir well for about a minute

2. Add the meat and mix well. Add all the sauces

3. Stir in the long beans and the sliced large chili. Finish off with adding all the holy basil. Stir well together.  If you want a little bit more runny sauce, add a bit of water.

Serve with rice and a fried egg on top.

Posted in Meat, Thai | 10 Comments