A HAPPY CONCLUSION TO A POSSIBLE TRAGEDY

Showing the Cave Where the Boys Were Trapped

Since the 23rd June, twelve Thai boys and their football coach were trapped in a flooded cave in northern Thailand, due to torrential rains.  A drama that terrified the country and the entire world. 

  

Nine days later, they were found, by rescue divers, on a ledge surrounded by water.  Oxygen tanks, food and medicaments were provided, immediately.   But, as over 3 km (2 miles) of flooded passages separated them from the main entrance, a Herculean task of pumping out the water began instantly. 

Fortunately, as constant and intense pumping made certain parts of the cave accessible, each boy, accompanied by two divers, left the cave in safety and was taken to a hospital to recuperate.

After a numerous, multinational, 3-day rescue operation, the 12 boys and their coach were saved, so Thailand and the whole world felt reassured and jubilant!!

Here are a few Thai recipes.

                                       CHICKEN NOODLE SOUP

½ Chinese cabbage, trimmed and finely shredded

300 g (10 oz) egg noodles, boiled and strained

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp grated fresh ginger

1 tbsp sugar

500 g (1 lb) chicken breasts, skinned and finely sliced
250 g (8 oz) mushrooms,  trimmed and finely sliced

2 tbsp corn oil or mild-tasting olive oil

4-5 spring onions, trimmed and finely sliced

1-2 medium-sized red chilli peppers, stemmed, seeded and finely sliced or according to taste

Pour 1 ½  litres (6 cups) of water into a large saucepan with the oyster and soy sauces, the grated ginger and sugar and boil for five minutes.   Add the chicken and sliced mushrooms and cook for 10-12 minutes or until tender.  

Stir in the shredded Chinese cabbage and the noodles and simmer for 2-3 minutes more until the tastes and aromas mingle.   Pour in the oil, stir and remove from the heat.  Sprinkle with spring onions and red chilli peppers to taste and serve.

                     SHRIMP WITH A LIME JUICE AND GARLIC MARINADE

A delightful Thai fish dish.

Marinade:

1 ½ tbsp. oyster sauce

2 tbsp soy sauce
2 tbsp sweet white wine or sherry

1 tbsp brown sugar

6 cloves garlic, peeled and minced or according to taste

1 – 2 tbsp lime juice

1 red chilli pepper, seeded and minced

(Mix everything well together until the sugar dissolves)

12 – 15 large shrimps, shelled. tails left on, deveined, washed and patted dry

2 tbsp corn oil or mild-tasting olive oil

Garnish: Lime slices and chopped fresh coriander

Marinade the shrimps for ½ an hour and pat dry.  Heat a wok and cook the shrimps with the marinade for 2 – 3 minutes or until the shrimps turn plump and pink and remove from the heat to prevent them from hardening.

Serve over steamed rice, garnished with lime slices and chopped fresh coriander.

  

                                    STIR FRY BEEF WITH OYSTER SAUCE

Over Fried Rice

1 kg (2 lbs) fillet of beef, finely sliced

3 tbsp sweet white wine or sherry

2 onions, peeled and finely chopped
2 carrots, trimmed and cut into julienne strips
A handful of French beans, trimmed, optional

1 tbsp grated fresh ginger root

2-3 cloves garlic, peeled and minced

1/3 cup corn oil or mild-tasting olive oil

1 tbsp oyster sauce

2 tbsp soy sauce
2 tbsp sugar

2 tbsp vinegar

3 tender spring onions, trimmed and finely sliced

Salt and freshly ground black pepper

In a large bowl, mix the fillet with half the wine or sherry and very little salt. Cover and marinate for half an hour.

Sauté the marinated fillet in oil, over high heat, for 1-2 minutes until golden on both sides, and transfer to a plate with a slotted spoon.  

Add the remaining oil and cook the onions, carrots, French beans, if using, and the ginger for 2 minutes, stirring constantly.   Then add the sautéed fillet, garlic, the remaining wine, the oyster and soy sauces, the sugar and vinegar, and stir-fry for ½-1 minute more.  Then, transfer the carrots and French beans to a plate and reserve.

Stir in the chopped spring onions and 125 ml (½ cup) hot water and continue cooking for 4-5 minutes more or until the meat is tender.  Return the reserved vegetables to the meat and mix until well combined.   Serve sprinkled with freshly ground black pepper.

                                       THAI CHICKEN FRIED RICE

4 eggs sprinkled with a pinch of salt and whipped until pale and fluffy

2 tbsp corn oil or mild-tasting olive oil

1 small onion, peeled and finely chopped

1 tbsp grated fresh ginger

500 g (1 lb) chicken legs, skinned, boned and finely sliced

2 tbsp sugar

2 tbsp sweet white wine or sherry

4 cups steamed rice* (please see recipe below)

120 g (7 oz) bean sprouts from a jar, patted dry

2 spring onions, trimmed and finely sliced

2 tbsp oyster sauce

1 tbsp soy sauce

3 tbsp  thickly chopped parsley
A few roasted cashew nuts, optional

Pour half the amount of oil in a wok, and place over high heat.  Add the whipped eggs, and cook for 2 minutes, until an omelette is formed.  Fold in half, continue sautéing until cooked and golden, then transfer to a plate and chop finely.

Pour the remaining oil into the wok and sauté the onion and ginger for 1 minute, stirring constantly until slightly coloured.   Add the chicken and sugar and cook for 3-4 minutes more, then stir in the steamed rice, and the oyster and soy sauces, stirring for 3-4 minutes until well combined and piping hot.   Serve in a large bowl sprinkled with the chopped omelette, parsley and cashew nuts if using.

*Here is the recipe for: 




                                                   STEAMED RICE

Steam Holes

Fluffing Out With a Fork

3 cups Thai jasmine rice

3 ¾ cups water

Rinse the rice in several changes of cold water, until the water runs clear, and drain in a fine sieve.

In a wide heavy saucepan, bring the rice and water to the boil, and boil for 5-7 minutes, without stirring, until steam holes appear and the grains on the surface seem dry.   Reduce the heat to very, very low, cover the saucepan and simmer gently for 15 minutes.  Fluff out the rice with the prongs of a fork before using or serving.

                                             GREEN PAPAYA SALAD 

 Finely Sliced  Green Papaya Salad

1 clove garlic, peeled 

6 French beans, trimmed

5 cherry tomatoes, cut in half

2 red chilli peppers, finely sliced

2 cups shredded green papaya

2 tbsp roasted peanuts

1 ½ tbsp. soy sauce

2 tsp lime juice

1 ½ tbsp. brown sugar

In Thailand, green papaya salad is prepared with a mortar and pestle.  Smash the garlic first, then add the French beans and the cherry tomatoes and pound a few times to bruise the vegetables.   Add the chilli peppers and crush them just enough to extract their spiciness.  Then add the green papaya, roasted peanuts, soy sauce, lime juice and brown sugar and pound and mix very well.   Serve with sticky rice and garnished with Thai basil.

One could, alternatively, finely slice the vegetables and toss all the ingredients, thoroughly, together,

                                             THAI MANGO PUDDING

Thai Mango Pudding 

2 large, ripe mangoes, flesh scooped out

3 tsp powdered gelatin

125 ml (½ cup) hot water

68 g (1/3 cup) sugar

250 ml (1 cup) coconut milk or evaporated milk

Bring the water to the boiling point, remove from the heat and sprinkle the powdered gelatin evenly over, whisking constantly until smooth.

Stir in the sugar until well dissolved.  Place the gelatin mixture and the mango in a food processor, add the coconut milk and blend until all the ingredients are very well combined.  

Pour into pudding bowls, cover with cling film and ice for three hours at least.  Reverse on individual plates and serve with whipped cream and mango slices. 

                                  THAI BANANA AND LYCHEE DESSERT

This is an exotic and healthy dessert which I am sure you will love. 

2 bananas, peeled and cut into small pieces

10 canned lychees, drained

One 460 g (12 oz) tin light coconut milk

¼ cup brown sugar or more

Pinch of salt

Place the coconut milk in a saucepan over medium heat, and stir in ¼ cup brown sugar and a pinch of salt until dissolved, adding more sugar until the preferred sweetness is reached.  Stir in the remaining ingredients and simmer until the bananas and lychees are warmed through.

Serve this delicious dessert either hot or cold. 

A Yellow Water Lily from Thailand