Haw Mok Pla comes from the central plains of Thailand. This dish has a unique taste because it is cooked in banana leaves. Haw Mok Pla is cooked in a steamer or it can be baked in an oven.

Thai cooking has changed quite a bit over the centuries and dishes vary from place to place but certain ingredients are employed widely and are considered essential. Fish sauce is used for saltiness. Palm sugar is used as a sweetener. Tamarind or lime is used to add sourness. It is highly desirable to use these ingredients rather than using salt, sugar or vinegar. Many Thai dishes use a variety of curry pastes (green, red, yellow, sour, Panang). These pastes can be made at home but some of the commercial versions are quite tasty. Similar dishes can be found in Cambodia and Laos. Some recipes call for the fish to be pureed with all the other ingredients, other recipes use small chunks for added texture. A very wide variety of fish can be used, this recipe uses Red Snapper fillets. Haw Mok can be eaten as an appetizer, as a meal (with rice) or at a food stall in Bangkok. In northern Thailand, the mouse is wrapped in the banana leaves like an eggroll and then grilled. Haw Mok Pla (ห่อหมก) is traditionally made in banana leaf cups that are held together by tooth-pick sized pieces or wood or bamboo; however, it is much easier (particularly with previously frozen leaves that are rather more brittle than fresh ones) and less messy to line a ramekin with the banana leaf. Ingredients that you might not find in a regular grocery store (like the fish sauce, red curry paste, banana leaves, palm sugar and Kaffir lime leaves) can be purchased at an Asian supermarket like 99 Ranch Market. If they don't have the Kaffir lime leaves, these can be obtained at Specialty Produce.

Haw Mok Pla is a layered dish. In cups made from banana leaves, herbs (or Napa cabbage) are placed at the bottom, the mousse mixture is spooned onto the herbs and then garnished with a bit more coconut cream, thinly sliced Thai chilies and very thinly sliced (chiffronaded) Kaffir lime leaves.

Ingredients:

• 1 1/2 pounds of snapper fillet, diced
• 2 cups of coconut cream
• 3 tablespoons of Thai red curry paste
• 1 tablespoon Nam Pla fish sauce
• 2 teaspoons of powdered palm sugar (dark brown sugar may be substituted)
• 2 eggs
• 2 teaspoons of cornstarch
• 8 large Thai basil leaves
• several Thai chilies sliced lengthwise very thinly (see photo)
• several Kaffir lime leaves sliced very thinly

For Salad:

• 1 large cucumber
• 2 shallots
• 1 dozen cherry tomatoes
• 2 tablespoons of lime juice
• 1 tablespoon of Nam Pla fish sauce
• 1 teaspoon of sugar

Preparation:

1. Cut four 8" rounds from a banana leaf and rinse them in tap water.
2. Line the interior of the 4 ramekins with the banana leaf rounds, pleating the edges.
3. Reserve a quarter cup of the coconut cream in a small bowl.
4. Add the remainder of the two cups of coconut cream to a mixing bowl.
5. Add the curry paste, fish sauce, palm sugar, 2 eggs (without their shells!) and cornstarch to the coconut cream and mix until all of the curry paste is completely dissolved.
6. Add the fish to the bowl and mix gently.
7. Place 2 Thai basil leaves into the banana leaf lined ramekins.
8. With a slotted spoon, add the fish, in equal amounts, to the four ramekins.
9. Fill the ramekins with the remaining liquid from the mixing bowl.
10. Place a dollop of coconut cream on top of the filled ramekins.
11. Artistically arrange the chiffronded lime leaves and chilies on top.
12. Fill a large pot (large enough to fit the 4 ramekin) 1 1/2" deep with water.
13. Place the pot on the stove and arrange the ramekins in the pot.
14. Bring the water to a boil, cover the pot and reduce the heat.
15. Steam the Haw Mok Pla for 20 minutes
16. Remove the ramekins from the pot with tongs, dry the outside of the ramekins with a towel and serve with Jasmine rice.

Thai Salad:
Slice a cucumber lengthwise in quarters. Cut out the seed-filled center and then slice the remaining cucumber thinly. Slice the shallots thinly. Slice a dozen cherry tomatoes in half. Place all ingredients in a serving bowl. Make a dressing with fish sauce, lime juice and sugar. Pour dressing over salad and toss.

Recipe and photo by: T. Johnston-O'Neill

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Last Updated: 04 February 2021

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Yayla Çorbası is a savory yogurt and rice soup that is eaten throughout Turkey. It is very easy to prepare and the dried mint imparts a unique taste.

Soups are very popular in Turkey and come in many different varieties. This yogurt based soup, Yayla Çorbasi, which translates as "Meadow Soup", has its origins in the mountains in Turkey. It was mainly "drunk" (as you would say in Turkish) by the shepherds and their families. It is now regularly enjoyed throughout Turkey, both in small villages and large cities and is consumed for breakfast or as a complete meal. Although it is a winter favorite, it is offered throughout the year in homes and restaurants and is also a very popular street food. Like chicken soup in other cultures, Turkish folk beliefs contend that it has curative powers. Although it is often referred to as a soup because of the rice, it is more akin to a porridge.

The type of rice used in Yayla Çorbasi varies from recipe to recipe, with some calling for long-grain Basmati rice and others suggesting shorter grain rice. Whole grain rice will impart a slight nutty taste to the soup. Most recipes use rice, but barley, chickpeas or bulgur can also be used. When boiled, yogurt will separate and curdle and the soup will become thin. Therefore, you should add the yoghurt at the very end, heating it, but not to the point of a boil. The recipe below uses flour and egg which prevent the yogurt from curdling. Some versions use paprika while others use chili flakes for an extra kick. Turkish yogurt and dried mint can be purchased at the Balboa International Market.

Ingredients:

• 5 cups water, or vegetable or chicken/beef stock
• 1 cup rice
• 1 cup plain yogurt
• 1 tablespoon all-purpose flour
• 2 egg yolks
• 2 tablespoons olive oil
• 1/4 cup dried mint
• 2 teaspoons of paprika
• 1/3 teaspoon chili flakes

Preparation:

1. Bring the water or stock to boil in saucepan.
2. Add rice, turn down to simmer and cook for 20 minutes.
3. Combine the yogurt, flour, egg yolk in a bowl and beat until smooth (the flour and egg yolks stabilize the yogurt and keep it from curdling).
4. In a separate pan, saute the dried mint and paprika in the olive oil.
5. Gently sauté the dried mint and paprika for a minute or so, but don't let the butter burn!
6. Adding a quarter of a cup at a time, mix the remaining hot stock to the yoghurt.
7. Mix the mixture into the rice and heat for another 5 minutes (avoid boiling!).
8. Serve in bowls. Sprinkle top with chili flakes

Afiyet olsun!

Photo and recipe by T. Johnston-0'Neill
Recipe suggested by Henriette Ruhrmann

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Last Updated: 04 February 2021

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Bacalhau Que Nunca Chega is a cod, potato, and egg dish originates in Portugal but is very popular in Brazil as well. The literal English translation of this dish's name is, "Never enough cod". Popular in Brazil, the dish is of Portuguese origin. Legend has it that Portuguese King Carlos I unexpectedly returned from a battle and demanded to be fed. Surprised by the arrival of the king, the royal chef had scarce provisions in the castle. He did, however, have some salted cod (cod preserved in salt), some ham, a few onions and some potatoes. The King and the Royal Court were so impressed with the dish that, much to the chagrin of the cook, they demanded it again and again. Exasperated, the cook cried, "There is never enough cod!".

Cod dishes like Bacalhau Que Nunca Chega are particularly popular during Good Friday and Easter celebrations when eating fish is a religious tradition amongst Catholics. It is also a common dish in many of the more upscale restaurants in São Paulo.

For centuries cod and other fish have been preserved in salt, as this was the only way for it to survive the long boat journey back to shore. With modern refrigeration and quicker modes of transportation, this is no longer necessary. However, in Portugal and Brazil, salted cod is still the norm. In both countries, shredded cod comes in packs that don't need refrigeration or can be bought in large strips from supermarkets and delis. To make it palatable, salted cod needs to be soaked in several changes of water for one or two days. However, due to the unavailability of salt cod here in the US, this recipe uses fresh or thawed cod available everywhere.

The recipe also calls for deep fried shoestring potatoes. You can either cut the potatoes with a knife, use a mandolin grater with a julienne feature or shred the potato. As the photo shows, the potatoes are cut rather thinly. They resemble riced potatoes, but they are cut raw and then fried before being added to the dish.

Ingredients:

1. Wash and peel the potatoes.
2. Cut the potato using a method of your choice.
3. Deep fat fry the potatoes until lightly brown and crispy.
4. Drain the potatoes on a paper towel.
5. Boil the cod for five minutes and then remove the cod and set it aside to cool.
6. Shred the cod with your fingers or a fork.
7. Heat the olive oil in a saute or frying pan.
8. Brown the onions and 4 cloves of garlic.
9. Nix in the cod an paprika to pan.
10. Cover the pan and simmer on low heat for 20 minutes.
11. In another frying pan, fry the prosciutto in a little oil until crisp.
12. Add the remaining 2 garlic cloves and cook until brown.
13. Slightly beat the eggs.
14. In the pan with the cod, mix all the ingredients (except the parsley) and cook until the eggs are lightly cooked. Do not overcook; you want the potato sticks to remain crisp.
15. Add salt and pepper to taste and garnish with chopped parsley and serve

Recipe and photo by Flavia Ferraretto
Her blog (in Portuguese) can be found here: www.eventos-inventos.blogspot.com

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Last Updated: 04 February 2021

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Quiche Lorraine is a quintessential French dish... or is it?

Quiche is a savory open pie with a filling that consists of cream, eggs, and traditionally bacon. Today you can enjoy quiches with a variety of fillings such as leeks, spinach, arugula, mushrooms, seafood, salmon and cheeses like Parmesan, Gruyere, Emmenthal Camembert, Roquefort or even Brie.

The word "quiche" comes from the German Kuchen meaning "cake." Quiche is thought to have originated from Alsace Lorraine, now part of northeastern France and bordering Germany. Historically the region has changed hands many times between France and Germany, and it is believed that quiche was first made when the area was a German province, Lothringen, which is "Lorraine" in French. When France regained Alsace Lorraine in 1945, the French declared the name of the dish to be "Quiche Lorraine."

After World War II, quiche gained admirers in England and then became popular in the United States. It is now known and appreciated throughout the world as a light and tasty dish to serve at any time of the year

The dough used to make a quiche is pâte brisée, a rich pastry based on butter and flour. While the quiche is a kind of pie, it differs from others in that it is open and includes whipping cream, eggs, nutmeg, and bacon, which are traditional ingredients found in the cuisine of Lorraine. More recently cheese has become a very popular ingredient as well. Reflecting its rustic roots, the dish traditionally cooking in cast iron pans, but now is typically cooked in special quiche or pie pans. Quiche can be served for lunch, dinner, afternoon coffee, or as a side or main dish. The recipe below uses traditional ingredients, but cooks can be as creative as they want with the filling.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons white sugar
• 4 ounces butter at room temperature or butter in pommade
• 1 egg
• 2 tablespoon cold water
• salt

Filling:

• 3 slices bacon, crisply cooked, crumbled
• 1 cup or 4 ounces shredded Emmental cheese
• 2 eggs
• 2 egg yolks
• 1 cup of milk
• 1 cup of heavy cream
• salt
• pepper
• nutmeg

Preparation:

Pastry

1. In a medium bowl, mix the flour, sugar, salt and the butter. Incorporate the butter with your fingertips
2. Add the eggs and the water.
3. Knead gently until a dough forms.
4. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
5. Heat oven in 350F.
6. Roll dough onto a floured surface with the help of a rolling pin.
7. Roll pastry into a round 2 inches larger than upside-down 9-inch quiche pan.
8. Fold pastry into fourths; place in quiche pan.
9. Unfold and ease into dish, pressing firmly against bottom and side.
10. Trim overhanging edge of pastry 1 inch from rim of pie plate.
11. Fold and roll pastry under, even with plate.
12. Make small holes in the dough with knife.
13. Bake quiche for 15 minutes.

Filling:

1. Sprinkle bacon and cheese in pie crust.
2. In a small bowl, combine all other ingredients.
3. Pour mixture into quiche dish.
4. Bake for 20 minutes.
5. Let stand 10 minutes before serving.
6. You can serve the quiche with a salad or with french fries.

Tips:
It is possible to freeze quiche for up to a month.
If you don't have a quiche pan, you can use a standard pie plate.

Bon Bon Appétit or, perhaps, Guten Appetit!

Recipe by Flavia Ferraretto

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Last Updated: 04 February 2021

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