Tod Man Plaa (Thai Fried Fish Cake)

I eat out at a Thai restaurant pretty often and 99% of the time, I would order the fried fish cake as the appetizer. With the leftover fish paste I had from making otak-otak, I decided to try making this dish. I've been a fan of ImportFood.com, an online grocery store specializing in Thai spices, produce, and cookware for a few years now. Even though I've never had the need to purchase the spices since I live in Southern California and don't really have any problems getting them, I love browsing the extensive amount of Thai recipes available on their website. They're easy to follow and most have step-by-step pictures, and even videos of actual Thai street vendors cooking the dish. I've tried a couple of recipes in the past and they came out very good. This was no different...they came out so good and taste just like at the restaurant.

Recipe Source: Import Food (I did add the tapioca starch and flour to the recipe since I used fish paste and the mixture was too soft)

Makes about 20 fish cakes

Ingredients
1 lb. fresh white fish like cod or halibut (or fish paste)
1 egg
3/4 C. finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 t. sugar
1 t. salt
1.5 T. red curry paste
2 T. tapioca starch
1 T. flour
3 C. vegetable oil for frying

Cooking instruction:
1. Cut the fish into small pieces, then grind it up in a food processor until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For spicier taste, add a bit more red curry paste.

2. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high heat.

3. Add fish cakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with a dish of cucumber relish which is to be spooned over the fish cakes at the table.

Cucumber Relish
1/2 C. white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chili, sliced
1 T. crushed roasted peanuts

Cooking instruction:
1. Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool.

2. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

Ahi Poke

Aloha! Ahi poke is a popular Hawaiian dish that can be found almost anywhere on the Hawaiian islands--from the home to the finest restaurants. Poke (pronounced poh-kay) means "to slice or cut" in Hawaiian. It can be served as an appetizer, salad, or main course.

I love Ahi poke but never realized they were so easy to make at home until last year, when hubby and I were invited to a friend's house for dinner. He made Ahi poke and served them with Wasabi seaweed tempura (from Trader Joe's) and they were amazing! While I was browsing for recipes online, I noticed that while most recipes contain common ingredients, there are so many variations. Then I learned that this dish dates back to fishermen bringing in their catch and seasoning it with whatever ingredients they had on hand -- that explains it! No matter what version, they're `Ono - delicious! Here is my version. Mahalo!

Makes 8 servings

Ingredients

1-1/4 lb. ahi tuna steaks, sashimi-grade (cubed into bite-size pieces)
1/2 C. soy sauce
2 T. sesame oil
2 kukui nuts/candlenuts (coarsely ground)
1 T. toasted sesame seeds
1 T. Furikake (original blend)
2 t. crushed red pepper
1/4 C. sliced green onions
1/4 C. minced Maui or yellow onions
1 pkg. Wasabi seaweed tempura (optional)

Cooking instruction:

1. Mix all ingredients and chill at least 1 hour. Serve with Wasabi seaweed tempura (optional).

Hot Sausage Couscous Croquettes

During my freezer raid, I discovered a package of Jimmy Dean Premium Hot Sausage. I went to Jimmy Dean's website to see if they have any recipes online and I was surprised to find they have tons of them! So I browsed through the sausage recipes and Jimmy Dean Sausage Couscous Croquettes caught my eye. I've made croquettes in the past and I'm familiar with making them with potatoes. This recipe gives a Mediterranean twist by using couscous instead of potatoes and cumin as the main spice. They make great appetizers and actually take less time to make since you don't have to boil and mash potatoes. If you don't feel like frying, just stop at cooking instruction #3 (minus the eggs) and you'll have yourself a delicious couscous side dish.

Makes about 20 croquettes

1 pkg. Jimmy Dean sausage (regular flavor or hot)
2 t. ground cumin
1 1/2 C. chicken broth or water
1 C. couscous (uncooked)
1/2 C. onion (finely chopped)
1/4 C. parsley (finely chopped)
2 eggs (lightly beaten) - I used 3 eggs because the mixture was too try
1/8 - 1/4 t. cayenne pepper (optional)
3/4 C. dry breadcrumbs - I used panko
Vegetable oil for frying

Cooking instruction:

1. In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink.

2. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.

3. Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well.

4. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.

5. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.