Since I started this blog and my sister in law saw my dinner dates section, she asked me when it was their turn to be spoiled by us. So recently it was d day. I thought pretty hard what to cook, so after doing some inspirational research, the verdict was, we were going to spoil them with some comforting Thai food. With a little bit of help from Oriental (the biggest Toko in NL) and David Thompson, we came up with cooking Thot Man Pla (fish cakes), Gaeng Kiaw Wan Gai (green curry chicken with basil), Pla sam rod (Fried fish in a sweet, salt, sour sauce) and Kangkung for greens. We  were going to finish of with pandanus coconut agar agar, but that one failed on us. So we settled for a store made Mango Sticky rice dessert. It did not let us down. The brother and sister in law had seconds and thirds..Mission accomplished..Happy tummies, Happy family!

Thot man pla – Thai fish cakes
Gaeng Kiaw Wan Gai – Green curry chicken with basil
Pla sam rod – Fried fish in a sweet, sour and salty sauce
Kangkung – Water spinach


IMG_20131130_113530 IMG_20131130_105612 kangkung culinessa

I never make the pla sam rod with a recipe, but I will try to reproduce with exact measurements very soon. For now, please enjoy the following recipes

Thot man pla by David Thompson

2 Tbsp of Green beens finely cut
1,5 Tbsp Red curry paste
1 egg, lightly beaten
300 grams of fish fillets, like cod
5 kaffir lime leaves, shredded
3 Tbsp of fish sauce
1 tsp of caster sugar

Wash fish in cold water.
Combine fish, curry paste and egg in a food processor, blend well and season with fish sauce and sugar.
In a large bowl, gather the fish puree up into a ball and throw back in to the bowl; continue slapping until the mixture becomes firmer and stickier.
Mix in lime leaves and beans. Mould into small discs, then deep fry in a wok with plenty of oil over medium heat.
Serve immediately with e.g. cucumber relish.

Cucumber Relish


1/4 Cumcumber, finely chopped
1 Tbsp of peanuts, crushed
2 sprigs of Koriander, finely chopped
8 Tbsp of vietnamese chili sauce (the kind you serve with a spring roll)

Combine the cucumber with the chili sauce and layer the koriander and peanuts on top.


250 gr Kangkung (remove about 6 cm from the end and throw away)
1,5 tsp of Shrimp paste
1 clove of garlic
5 Tbsp of  stock or hot water
1/2  tsp of sambal oelek
1 teaspoon of sugar

Wash the Kangkung and drain it to get rid of most of the water.
Cut the stalks of the Kankung in about 5 cm long lengths. Cut the leaves also in 5 cm long parts.
In a wok, add some oil for stir frying and make sure it is nice and hot.
When your oil is nice and hot, add in the shrimp paste until it becomes very fragrant then add in your garlic.
Make sure the garlic doesn’t become golden brown and add in the sambal oelek.
Now add the stalks of kangkung and stir fry until they become soft.
Add the leaves of the kangkung and stir fry a little more.
To give it that extra juicy flavor add in the stock and bring to taste with the sugar.
It is now ready to be served and eaten with nice steamy rice.

Gaeng Kiaw Wan Gai
Already on my blog, so read about the recipe here.

Thaan hoi aroy!