Thai Cuisine Archives | Happy Bellyfish

Recipe Categories: Thai Cuisine

Easy Sesame Spinach Recipe (Video Recipe)

Spinach needs no introduction – it is an officially acknowledged super food: rich in protein, fiber, plenty of vitamins, iron and calcium. When the season comes we cook it non-stop and we are always on a hunt for new spinach recipes, that can add a special twist to already familiar ingredient! This vegetable tastes fantastic in pies in quiches, can be added to pastas and soups, or even be a delicious starter on its own.

Our today’s special sesame recipe is inspired by Asian cuisine, but it features ingredients from all over the world: sesame seeds, white poppy seeds and  even balsamic vinegar. It presents a unique combination of strong flavours, that can be achieved without any unnecessary additives to the dish. It also combines qualities of comfort food and an “addictive” crunchy note, that go so well together, that it is impossible to stop eating it!

Ingredients

– 1 cup fresh spinach

– 2 cloves garlic

– 2 tsp white poppy seeds

– 2 tsp sesame seeds

– 1 tsp balsamic vinegar

– olive or mustard oil for frying

–  salt to taste

Method

  1. Peel garlic and shop it into small chunks. Don’t chop it to small, it shouldn’t burn or disappear on the pan.
  2. Heat the oil and add garlic. Fry for about one minute, be careful, the garlic shouldn’t burn.
  3. Add entire spinach to the pan and cook for about 5 minutes. Stir occasionally and make sure that it doesn’t overcook. If spinach is cooked for too long it looses its taste and a pleasant texture.
  4. When spinach is ready, transfer it to a plate and mix with 1 tsp of balsamic vinegar. If you prefer, you can also use a regular vinegar.
  5.  Roast the seeds: heat the pan over medium pan and roast sesame and poppy seeds. Stir continuously, so that the seeds do not burn.  In this recipe we are using white poppy seeds, that is also called Asian poppy seeds. If it is difficult to fin you can also opt for black poppy seeds, but it will look and taste different.
  6. Add seeds on the top of the spinach.

Your delicious and easy sesame spinach is ready!

 

 

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Glass Noodles With Asparagus and Pea Pesto

Asparagus is a fantastic vegetable – it is crunchy and tender at the same time, it has a unique taste and best of all asparagus is incredibly rich in nutrients. It is also surprisingly easy to cook it and mix with other ingredients – you can always mix asparagus with vegetables and noodles, just like in this recipe! To make it more interesting we added our favourite green pea-sunflower pesto, that will suit any diet: there is no oil, no sugar and no dairy in this super easy noodle recipe.

  • glass noodles (mung dal noodles) – 200 gram
  • asparagus – 200 grams
  • cherry tomatoes – 150 gr
  • red bell pepper – 1 piece
  • frozen green peas – 100 grams
  • sunflower seeds – 50 grams
  • lemon juice – from 1/2 lemon
  • garlic – 2 small cloves
  • water – 50 ml
  • salt – to taste 

Step 1. Cut asparagus, cherry tomatoes and bell pepper and roast them together in the oven for 15-20 minutes at 200 celsius.

Step 2. Cover glass noodles with boiling hot water and set it aside, until other ingredients are ready.

Step 3. Wash peas in hot water or thaw them in advance. Add peas to a blender together with sunflower seeds, water, lemon juice, garlic and salt. Process together until the mixture becomes smooth, just like pesto.

Step 4. Drain the noodles and mix them thoroughly with the pesto.

Step 5. Add your roasted vegetables on top.

Your glass noodles with asparagus and pea pesto are ready – enjoy it in a good company!

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Thai Glass Noodle Salad (variation)

  • mung bean thread noodle – x200 grams
  • carrot – x2 medium-sized
  • cucumber – x1 medium-sized
  • paprika – x1 medium-sized
  • tomato – x1 medium-sized
  • coriander – x1 cup
  • galangal or ginger – x1 thumb-sized piece
  • lemon grass – x2 stalks
  • lime leaves – x5 leaves
  • red chilli – x1 small-sized
  • lemon juice – x1 full lemon squeezed
  • white balsamic vinegar – x5 tbsp
  • vegetable oil of your choice (optional) – x1 tbsp
  • salt to taste 

Step 1. Soak noodles in hot water for 10 minutes  or until it becomes soft, but not too mashy. Cool it down (you can rinse noodles in cold water) and put into a bowl

Step 2. Chop carrots, cucumber, paprika, tomato and coriander, add to the bowl and mix with the noodles

Step 3. Make a paste from galangal, lemon grass, lime leaves and chilli by mixing them with a small quantity of water in a blender

Step 4. Add the freshly prepared paste together with lemon juice, vinegar, oil and salt to the bowl and mix your salad nicely. Let it sit in the bowl for 10-15 minutes, so that it “marinates” a little and obsorbs the taste of spices

Step 5. Generously sprinkle your salad with crushed peanuts on top – your salad is ready to be served.

Enjoy your spicy salad as a starter or as a main dish!

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