Welcome to Little Miss Cookalot

I love to cook and try new dishes, and more often than not I am asked for the recipe, so I decided to start Little Miss Cookalot as a way of sharing my successes, and failures in the kitchen. The recipes that you find on LMC are what you would find if you came to my house. As a mother of two, there is a focus on food for fussy eaters and you may also notice I like to bake... Most recipes here are amended from well known chefs/cookbook authors, and you will find the source at the bottom of each recipe unless its entirely my own creation. Check back regularly as I hope to add at least 2 new recipes every week.

Wednesday, December 1, 2010

Chilli and Lime Thai Broth

INGREDIENTS
3T Soy Sauce
2T Lime Juice
1T Sugar
2 stalks Fresh Coriander
2 cloves Garlic
2 pieces Birds Eye Chili  (for medium to spicy, for extra spice add 1 -2 more pieces)


METHOD
Chop the coriander, garlic, chili and set aside to make a dressing.  Place soy sauce, sugar and lime juice into a mixing bowl and mix, then add the coriander/garlic/chili and stir.  Set aside until ready to serve.
Originally served with steamed Sea Bass, but also works great on grilled chicken.  Its so delicious I'm sure you will find yourself thinking of things to serve it with (I've even put it on a jacket potato).


TIP
I usually make a double mix and keep leftovers in my fridge for up to a week. This sauce is perfect for the diet conscious.  My mouth is watering just thinking about it.


Source: Based on the Pla Nung Manao recipe in the  Ginja Cook School Thailand
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