Tag Archives: spicy recipe

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

Thai Tom Yum Noodles (Dry)

You would have no doubt heard of the famous Thai Tom Yum soup. Tom Yum are normally in a clear soup form, with a layer of orange-red oil on top. They’re normally sour, spicy, and delicious.

However, in Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it (despite the relatively well known alpha toxin risk).

If you order a dry version the noodles are normally mixed with plenty of garlic oil to prevent them from clumping (not good if you’re watching your waistline). The soup version supposedly doesn’t need so much oil because the soup would keep the noodles loosened. Regardless of which version you go for, the flavours are out of this world.

We have a local noodle joint which is 5 minute walk from our house in Bangkok, and when we go home I would go here for 2 bowls of dry tom yum noodles daily for breakfast. Yup, we eat rice & noodles for breakfast in Asia.

Also check out this recipe for the equally-delicious soupy version.

Adjust the quantity according to how many bowls you’re making. We normally plan for 2 bowls per person.
 
What you need:
  • Chicken thighs, chunky minced (2 thighs for 3 bowls)
  • Coriander roots (2 for 3 bowls)
  • Rice noodles
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls (2-3 per bowl)
  • Fish balls in slab shape (6 thin slices per bowls)
  • Roasted peanuts, finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves, chopped
  • Spring onions, chopped
  • Lime (1/2 lime per bowl)
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar
To prepare:
  1. Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  2. In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  3. Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  4. In the fish balls pot, blanch beansprouts for 15 seconds in boiling water
To assemble:
  1. Put beansprouts at bottom of the bowl. Top with noodles.
  2. Arrange fish balls and sliced fish slab on top. Add some chicken mince
  3. Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  4. Top with coriander leaves & spring onions
  5. Add a few Tbsp of soup
  6. Top with lime wedge
  7. Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)
To eat:
Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.
Print

Thai Tom Yum Noodles (Dry)

In Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • Chicken thighs chunky minced (2 thighs for 3 bowls)
  • Coriander roots 2 for 3 bowls
  • Dried Rice noodles 60g per person
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls 2-3 per bowl
  • Fish balls in slab shape 6 thin slices per bowls
  • Roasted peanuts finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves chopped
  • Spring onions chopped
  • Lime 1/2 lime per bowl
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar

Instructions

To prepare:

  • Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  • In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  • Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  • In the fish balls pot, blanch beansprouts for 15 seconds in boiling water

To assemble:

  • Put beansprouts at bottom of the bowl. Top with noodles.
  • Arrange fish balls and sliced fish slab on top. Add some chicken mince
  • Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  • Top with coriander leaves & spring onions
  • Add a few Tbsp of soup
  • Top with lime wedge
  • Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)

To eat:

  • Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.