T … Thailand

    Thailand

Thai temple

With a cuisine influenced by its various regions, its neighbours and international contacts, Thai cuisine is intricate, detailed in taste, texture and appearance; a careful balance to create a harmonious finish.

Nadine hosted our Thailand day and most of our group attended.  An attractive table setting with personalised, elephant-shaped place markers made the day special.

 

 

 

 

 

 

Chris made Thai Basil Stir-fried Chicken. She used white sugar instead of palm sugar and did not use jasmine rice.

Basil Chicken Stir-Fry

 

 

 

 

They were served in lettuce wraps along with Marie’s  Maing Kum (Mini Shrimp Lettuce Wraps).

Mini Shrimp Lettuce Wrap

 

 

 

 

 

 

 

 

We then had a choice of two soups.  New member Sue made Red Curry Pumpkin Soup.

Red Curry Pumpkin Soup

 

 

 

 

 

 

Pauline prepared Tom Yum Kung and added Thai Chicken Cakes for variety.

Tom Yum Kung

 

 

 

 

 

Julie made Baked Fish with Sticky Sauce.

Baked Fish with Sticky Sauce

 

 

 

 

 

Kathy made Som Tum Thai (Thai Green Papaya Salad).  She used long fruit that was completely green and included pea sprouts.

Green Papaya Salad

 

 

 

 

 

Anne made Green Curry Chicken (Gaeng Khiawanggai) .  She recommended a green curry recipe from an online cookbook – see our credits below.

Gaeng Khiawanggai

 

 

 

 

 

 

Wendy prepared Thai Ribs – sticky and tasty.

Thai Ribs

 

 

 

 

 

Jeanne made Sago Pudding.  She chose Raspberries and Blueberries as the fruit topping.

Sago Pudding

 

 

 

 

 

 

Nadine  prepared Sankhaya (Steamed custard in a Pumpkin Shell).

Sankhaya

 

 

 

 

 

 

 

Credits:

Chris’s Thai Basil Stir-Fried Chicken was from taste.com.au

Marie’s Maing Kum was from thespruce.com

Kathy’s Thai Green Papaya Salad was from bonappetit.com

Pauline’s Tom Yum Kung was from thespruce.com and the chicken cakes were from taste.com.au

For her Green Curry with Chicken Anne recommends preparing the  green curry paste  from thebestthaicookeryschool.com, where you can download the whole cookery book by Permpoon Nabnian as a .pdf.  See P8 for the recipe.

Wendy’s Thai Ribs were from thespruce.com

See our Recipes page for more recipes.

K … Kenya

  Kenya

A-weema-weh, a-weema-weh  …  no sleeping lions for us as we were wide awake and ready for our Kenya day.

Kenya’s cuisine is as varied as its multi-racial nature of various native ethnic groups (Maasai, Kikuyu, Gikyu) as well as Asian, Arab and European influences.  Staples are domesticated animal meats of the Maasai, corn, beans and vegetables of the Kikuyu and fish stews and rice of the Lake Victoria District.

Marie prepared a pumpkin soup called Supa ya Malenge

Supa ya Malenge

 

 

 

 

 

 

Githeri

Kathy made Githeri – a Kikuyu dish of beans and maize.

 

 

 

 

 

Nadine’s Mtuzi wa Samaki  was a dish of Fish in Coconut Curry.

Mtuzi wa Samaki

 

 

 

 

Chris prepared a Potato Mash

Potato mash

 

 

 

 

 

 

Wendy used a Nyama Choma recipe substituting chicken for goat. and served it with Kachambari. a tomato and onion salad.

Nyama Choma with Kachambari

 

 

 

 

 

 

Joan made a Kenyan beef stew with Wali.

Beef Stew with Wali

 

 

 

 

 

Laura made African Pepper Sauce as an accompaniment and for a sweet treat she prepared Koeksisters, sticky plaited doughnuts.

Koeksisters

 

 

 

 

 

 

Chris supplied Pastries for dessert.

Pastries

 

 

 

 

 

 

 

Credits:

Marie’s Supa ya Malenge  was from allkenyanrecipes.com

Kathy’s Githeri was from jikonimagic.com

Nadine’s Mtuzi-Wa-Samaki was from whats4eats.com

Wendy’s Nyama Choma was adapted from – www.whats4eats.com (using chicken instead of goat) and her Kachumbari was from www.africanbites.com

Laura’s Koeksisters were from africanbites.com and African Pepper Sauce was also from africanbites.com

See our Recipes page for more recipes.