Michelle's Thai Fish Cakes

I've always liked Thai Fish Cakes, but it was not until last week that I had actually made them for the first time myself. Well, I guess you can say that I was forced in a way to learn how to make them, as I ran a practical class for Year 10 Food Tech, and we were making Thai Fish Cakes. So, as usual, just as with everything else, I found myself in the kitchen in my house, adding a few different ingredients, and coming up with my own version. I replaced the fish fillets with salmon.

Michelle's Thai Salmon Cakes

1 piece Salmon fillet (about 200 grams - roughly chopped / shredded)
Fresh coriander (about 2 tablespoons) finely chopped
1 tablespoon grated ginger
1 carrot, grated
1/2 red onion, finely diced
3 spring onions, roughly chopped
3 eggs, lightly beaten
1 cup self-raising flour
Small amount of peanut oil to shallow fry salmon cakes.
Sweet Chili Sauce (to serve)

Put salmon in a large bowl. Add grated carrot, diced onion, spring onions, coriander and eggs. Mix through lightly. Add self-raising flour and fresh coriander and ginger and mix through lightly. Heat up oil in pan, spoon mixture into small patties and cook for 2 minutes on each side. Serve with sweet chili sauce.

Nasi Goreng

I'm feeling guilty - I have not added anything to my blog for a while now, although I have been experimenting heaps in the kitchen both at home and at work. Tonight for dinner I made Nasi Goreng, along with a garlic soy chicken bake - which was a little dry for my liking, I must remember to always use chicken thigh fillets rather than chicken breast when baking chicken in the oven. As for the Nasi Goreng, it came out nice, a smoked taste through the rice. Promise to add pics soon!


Nasi Goreng (Serves 4)
2 ½ cups short grain white rice
1/3 cup oil2 eggs, lightly beaten
1 small onion, finely chopped
2 cloves garlic finely chopped
1 teaspoon dried shrimp paste (blachan)
2 teaspoons sugar
300g rump steak, finely shredded
250g raw prawn meat or small green prawns
1 cup peas
3 shallots finely chopped
2 tablespoons Dark Soy Sauce
1 cucumber, peeled and thinly sliced

I cooked my rice in my rice cooker this morning and then placed the rice in a tray into my fridge for about 8 hours.

Heat the wok or large heavy based pan until very hot, add a little of the oil. Pour in a third of the beaten egg and turn the wok to spread the egg widely over the base of the wok. Cook until firm underneath, then carefully flip, cook for 30 seconds and remove. Repeat with remaining egg. When omelettes are cool, stack and roll, then cut into fine strips, set aside.
Reheat wok, add a little of the oil. Add the onion and garlic and stir-fry for 2 minutes or until onion is transparent, add shrimp paste and sugar cook 30 seconds. Add the steak stir-fry for 1 minute or until it just changes colour. Add the prawns and cook 30 seconds.
Add the rice and shallots to the wok and stir-fry for 2 minutes. Add the soy sauce. Toss the omelette strips through the rice. Serve topped with cucumber slices and Prawn crackers.