Food Minia

From Nola Cuisine I finished my Praline Bacon post at my main site Nola Cuisine last night. My version is along the lines of the original at Elizabeth's but leaves the pecan pieces a little more chunky than most other recipes. Cochon Butcher also has a wonderful Bacon Praline which is more of an actual Praline with chunks of their hose made Kurobuta Bacon inside of it. This makes a wonderful addition to any breakfast that will be sure to be a family favorite! Praline Bacon Recipe Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

From Nola Cuisine I'm making a great effort to do at least one post a week at Nola Cuisine , I kicked off my resolution with a homemade Creole Mustard Recipe last week. The other day I came across some beautiful Southern Peaches at the grocery store, so I picked them up along with some bone in pork chops. Here are some pics of the outcome, the full recipe is at Nola Cuisine! From Nola Cuisine From Nola Cuisine Grilled Pork Chops with Southern Peach Salsa Recipe at Nola Cuisine ! Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on Nola Cuisine !

From Nola Cuisine I just finished my homemade Creole Mustard Recipe at Nola Cuisine , I've been working on this recipe for a long time. I like the Zatarain's Creole Mustard , but I like my Creole Mustard with a bit more of a punch. Be sure and check out my Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine !

Thai Rice Flour Muffins (Kanom Tui Fu) This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins. Ingredients for 4 Muffins 125 gms Rice Flour 125 gms Sugar 125 ml Rose Water 1 Teaspoon Fresh Yeast 1 Teaspoon Baking Soda Food Colouring (Optional) Preparation 1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft. 2. Add sugar, and the remaining rose water and the baking soda. 3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sect...

Chicken Rice Curry With Coconut ( Koa Mook Gai ) This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish. Ingredients for 2 People 200 gms Chicken Legs 350 gms Thai Rice 1 Teaspoon Curry Powder 1 Teaspoon Salt 2 Tablespoons Coconut Milk 2 Tablespoons Oil 1 Teaspoon Cinnamon Powder 400 ml Chicken Stock Preparation 1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook. 2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned. 3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few secon...

Green Curry Chicken Mince ( Gang Khiewwan Kai ) This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don't worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves. Ingredients for 2 people (Medium Hot) 200 gms. Chicken Mince 50 gms. Green Curry Paste 400 ml Coconut Milk 2 Tablespoons Fish Sauce 1 Teaspoon Salt 2 Teaspoons Sugar 50 gms. Small Green Aubergine 5 gms Basil 2 Red Chilles 2 Kaffir (Citrus) Leaves Serve With Hot Rice or Rice Noodle Preparation 1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minut...

Thai Fish Cakes With Spicy Sauce ( Todman Bla ) Thai fish cakes are made from soft meat fish, green beans and starch and cooked by deep frying. They are served as a side dish with a spicy dipping or pouring sauce. Any soft meat fish will do and it's a great way to use often ignored smaller and cheaper fish. To remove the meat of the fish: remove the head, slice it down the belly, and remove any entrails. Pull out the backbone, in soft fish this will also remove the bones. Then remove the top and bottom fins. Finally hold the fish by the skin and scrape off the meat from the skin with a flat bladed knife. Ingredient for 2 People 150 gms Fish Meat 2-3 Tablespoons Thai Red Curry Paste 100 gms Long Green Bean 1 Tablespoon Cassava or Potato Starch Oil for frying Ingredient for Sauce 20 gms Cucumber 10 gms Peanut 2 Big Red Chillis 3 Tablespoons Sweet Chicken Sauce (A sweet sauce normally used for ch...