Category Archives: Thai

Teriyaki Pork Rolls with Thai Basil and Gochujang

porkbasilrollspEven though my “garden” means only a couple of boxes on a small balcony, I regularly find myself suddenly overwhelmed with huge crops of certain plants. This is a great occasion to learn new recipes and an excellent creativity booster. This summer Thai basil has been particularly prolific, so after several Thai or Thai-inspired meals in one week, I desperately needed fresh ideas because the basil would still grow like crazy until it even developped flowers (see above).

I started to look for inspiration out of the Thai cuisine. Since, just like shiso (aka perilla), Thai basil supports well heat and cooking process, I tested it in Teriyaki Pork Rolls I always prepare with shiso. The result of this triple fusion (Korean gochujang, Japanese teriyaki and Thai basil) was highly satisfying and all the ingredients seemed to go extremely well together. After this experiment, I’m planning to use Thai basil more boldly and strongly encourage all those who cannot get shiso leaves to substitute them with Thai basil in other dishes too. The taste will be completely different, but the result at least equally good.

If you feel like playing with pork and shaping it into rolls, you might also like some of these:

Pork Rolls and Shiso in Tempura

Pork Rolls and Shiso in Tempura

Okra Teriyaki Pork Rolls

Okra Teriyaki Pork Rolls

Potato Teriyaki Pork Rolls

Potato Teriyaki Pork Rolls

Asparagus Teriyaki Pork Rolls

Asparagus Teriyaki Pork Rolls

 

TIPS: Gochujang is not necessary here. If you don’t have it or don’t like very hot dishes, simply skip it.

If you don’t have a butcher nearby (sadly less and less people do), who can slice the pork very thinly (with the slicing machine), you can cut the thin pork slices on your own. I have one knife which is wide, long and sharp enough, but if you find it difficult,  try slightly freezing the meat before cutting it. It should be easier. I also sometimes pound the slices before rolling if I find them too thick.

Pork rolls (raw) can be prepared the day before, stored in the fridge and fried just before serving.

There are several basil varieties used in Thai cuisine. My basil is called also “sweet basil”; bai horapha/horapha in Thai and has an anise aroma and flavour.

Preparation : 40 – 45 minutes

Ingredients (serves 2 – 3):

12 -15 thin pork slices (max. 3 mm thick)

1 big bell pepper (or another variety of sweet pepper)

about 20 medium sweet Thai basil (horapha) leaves (or more if they are small)

flour

salt, pepper

oil

Teriyaki glaze with gochujang:

3 tablespoons mirin

2 tablespoons soy sauce (or 4 if you have low sodium soy sauce)

3 tablespoons sake

1 heaped tablespoon gochujang (or less if you gochujang is particularly hot – mine is medium hot – or if you don’t like very hot dishes)

Cut the bell pepper into thin strips (cut them in two horizontally if they are very long; their length should be adapted to the size of pork slices, so that they do not stick out too much).

Season slightly the pork slices with salt and pepper.

Prepare the Thai basil leaves.

Place the pork slice on a cutting board, seasoned side up. Put two or more Thai basil leaves to cover most of the surface.

Put 3 pepper strips at one end of the pork roll.

Roll it tightly and put aside.

Do the same with all the pork strips.

Heat some oil in a pan.

Dust the pork rolls with flour and fry (sealed side down), covered on a medium heat until they are well browned (it will take about 15 minutes).

Combine the teriyaki sauce ingredients and heat them in a small pan or in a microwave.

Pour the teriyaki sauce over the rolls and make sure they are well coated.

Let the sauce thicken for about one minute.

Transfer the rolls to a plate and garnish with the remaining sauce.

Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

sshrimpsoupp

As promised, here is the shrimp soup I mentioned in my last post where I wrote about Roast Chili Paste, its key ingredient. Tom Yum Goong is apparently very popular, but even though I have heard about it and probably saw it on some restaurants’ menus, I had never tasted it because until recently I was convinced all the Asian dishes labelled as “sour” were also horribly sweet at the same time. I didn’t really know what to expect and was relieved the result was excellent and not sweetish at all. I was enchanted by the sharpness and complexity of the flavours, much more distinct than in the Thai dishes containing curry pastes or/and coconut milk. The elegance,  pureness and freshness of this soup reminded me a bit of the recently discovered Burmese-Style Pork Curry with Ginger, which also doesn’t contain coconut milk, but which is richer and slightly sweet. I also found it surprisingly quick and easy to prepare, the only difficulty lying in the correct balance between the sour and hot flavours.

I found this recipe in “Real Thai. The Best of Thailand’s Regional Cooking” by Nancie Mc Dermott and have only slightly modified it, mainly leaving out canned straw mushrooms which I don’t like (I have increased the amount of shrimps instead) and scaling it down to two servings.

TIPS: Lemongrass and lime (kafir) leaves freeze very well, so it’s easy to have them all year round. As for the Roast Chili Paste, it’s done in twenty minutes (see the recipe here) and keeps for ages, but you can also buy it in most Asian shops.

The author advises shrimps with tails on, but they make the eating process difficult and not very elegant, so I have removed all the tails, apart for two or three, for decoration.

Preparation: about 15 minutes

Ingredients (serves 2 – 3):

750 ml (about 3 cups) chicken stock

300 g (about 10 oz) shrimp, peeled, with or without tails

2 lemongrass stalks

8 fresh or frozen lime (kafir) leaves

2 – 4 fresh small chilies

juice of 1/2 lime

2 Asian green onions or 1 Western green onion (here the green part only), cut diagonally into 2 – 2,5 cm pieces

1/2 – 1 tablespoon roasted chili paste (see the recipe here)

fish sauce to taste

Heat the stock and in the meantime cut off the leafy part of lemongrass stalks and remove the dry outer leaves.

Crush the lemongrass stalks with a wide blade of knife or a handle (I always use a knife handle), so that they release the aroma.

Put 4 lime leaves and lemongrass stalks (you might need to cut them in two if your pan is small) to the stock and let it simmer for about five minutes.

Put the shrimps into the stock, add the Roasted Chili Paste, two tablespoons fish sauce and cook on medium heat until the shrimps are all pink.

Remove the fresh chili stems and crush them slightly.

Put the chilies, the remaining lime leaves, juice from 1/2 lime and green onions into a big serving bowl (I have divided them into individual bowls). Cover with the soup, give it a stir and adjust the taste adding more lime juice, more roasted chili paste or more fish sauce.

This soup can be made in advance and reheated.

Thai Roasted Chili Paste (Nham Prik Pao)

roastedpastep

For those addicted to fiery flavours, experimenting with a new chili variety or a new hot seasoning is always an exciting adventure. This simple chili paste, completely different from anything I have ever tasted, has proven an extraordinary discovery. Obligatory ingredient of the famous Thai hot and sour shrimp soup (Tom Yum Goong), roasted chili paste (Nham Prik Pao/Nam Prik Pao) is widely available in Asian grocery shops, but it’s so easy and quick to prepare, I strongly discourage you from the shopping trip.

All you need are shallots, garlic, dried chilies, oil and, after about twenty minutes, you obtain a surprisingly complex, aromatic, smoky seasoning that can enrich many – not only Thai – dishes. Even a tiny amount of this paste will transform any boring stir-fried meat, seafood or soup into a fragrant, well-seasoned meal.

I have found this recipe in “Real Thai. The Best of Thailand’s Regional Cooking” by Nancie Mc Dermott, the book I mentioned last week when I presented you the fantastic Pork Curry without coconut milk. Apparently, this paste is traditionally roasted over charcoals, but the author’s dry-frying method can be made in every kitchen. I have followed the author’s instructions, but using a food processor instead of a mortar and slightly changing the ingredients’ amounts.

Obviously, the dish I prepared shortly after I made this paste was the above-mentioned Hot and Sour Shrimp soup (I will write about it soon) and it was just perfect. Then, the following day I simply added this paste to stir-fried shrimp and obtained once more a delicious result. According to the author, the paste will keep at room temperature for at least a month, so I hope to experiment with it in many more meals.

If you like the idea of making your own oily chili seasoning, you might be interested in the moderately hot and completely different Japanese thick sesame and chili oil condiment called Taberu Rayu:

tabrayu3p

TIP: Unless you are a crazy hot food addict, make sure you remove all the chili seeds. As you see above, I didn’t and I think me and my husband are the only people I know who can enjoy food seasoned with this explosive paste.

Preparation: about 20 minutes

Ingredients (yields about 125 – 150 ml/ 1/2 cup or a bit more):

6 big garlic cloves, unpeeled and halved lengthwise

8 small shallots, unpeeled and halved lengthwise

15 small dried chilies 

250 ml / 1/2 cup oil (I have used peanut oil) (+ a small amount for dry-frying, if necessary)

Warm a pan or a wok, pour a tiny amount of oil (or not, if you have a pan which allows the absence of fat). Dry-fry the chilies at low heat, constantly stirring for about 5 minutes until they become darker but make sure they are not burnt.

Remove the chilies.

Dry-fry the garlic and shallots (you can fry them together or separately depending on the size of your pan or wok) until they have charred black spots, but, once more, do not let them burn completely.

Put the garlic and shallots aside and when they are cool enough to be handled, remove the peel.

Remove the seeds from the chilies (or, if you are very bold, leave them) and the stems.

Put the three ingredients in a food processor and mix until a thick, relatively smooth paste is formed (mine was slightly chunky).

Heat the 250 ml oil in a pan and, constantly stirring, fry the paste for about 5 minutes until it darkens.

The oil will be almost totally absorbed by the paste, so you will end up with a rather small batch.

Put the paste into a jar, wait until it cools down, close well the jar and keep at room temperature for at least one month.

Burmese-Style Pork Curry with Ginger (Gaeng Hang Ley/Kaeng Hang Ley)

 

porkginger_pp

Doesn’t Thai cuisine bring spring to your mind? Kafir lime leaves, lemongrass, galanga, tamarind… there is always something tangy, zesty or simply refreshing even in the heartiest meal and this Northern pork curry is no exception. I found it in a very humble-looking book entitled “Real Thai. The Best of Thailand’s Regional Cooking” by Nancie Mc Dermott, bought for a bargain at a charity sale. The book looks modest, contains no photos, but it was worth buying even only for this one sensational recipe.

As someone whose vision of Thai cuisine is limited to several coconut-milk based curries, two soups and spicy meat skewers, I was stunned and at the same time delighted by this discovery. The most astonishing detail in Gaeng Hahng Ley (or Kaeng hang laywas probably the lack of coconut milk, apparently typical of Northern Thailand. The substantial amount of fresh ginger and the presence of turmeric were intriguing too, but the biggest surprise was of course the taste. The complex, explosive flavours balancing between sour, sweet and hot have instantly won my heart and palate. In spite of several modifications and mistakes I have made, I am wondering if it’s not the best Thai dish I have ever had in my life…

This being said, I would be dishonest if I said this curry is a crowd pleaser. If you don’t like tangy and/or hot food, you might find it impossible to enjoy (not to mention the fact that here the sharp flavours are not tamed down by coconut milk). On the other hand, those who like taste bud-stimulating, explosive combination of tangy, hot and sweet flavours, have a big chance to fall in love, just like I did.

As for the modifications, I have scaled down the amounts to a portion for two and cooked the sauce until it was very thick and clang to the meat. Accidentally, I have put too much soy sauce, which darkened the dish, but I don’t regret it and think it hasn’t destroyed the balance. The only thing I will change next time is the meat cut. Traditionally, this curry is made with fatty pork cuts, but since I had only pork loin, I tested it instead. The meat ended up too dry (it didn’t however spoil my meal!), so next time I will try it with tenderloin, shoulder or other fatter cuts.

TIPS: If you cannot get tamarind juice, I have seen once someone advising prune juice instead. It seems an excellent idea, but I would use at least twice as much.

Unfortunately, I don’t see any substitution for fermented shrimp paste. I used it here for the first time in my life and was amazed at how it changed the taste and aroma. It’s available in many Asian shops, so you should find it quite easily.

As I have mentioned above, pork loin can become too dry, so use shoulder or other fatty cuts instead. I think you might try also tenderloin if you want a leaner cut. I am sure that the same dish can be successfully made with chicken.

Preparation: about 1 hour

Ingredients (serves two):

300 g/about 10,5 oz pork with fat attached or a slightly fatty cut, such as shoulder (I think using tenderloin might work too)

30 g/about 1 oz pork belly (can be skipped and you can use a bit more of the above cut)

Paste:

6 dried small chilies, cut in two pieces

1 teaspoon galanga, finely shredded

1 stalk lemongrass, thinly sliced

1/2 tablespoon fermented shrimp paste

2 generously heaped tablespoons brown sugar (I have used demerara)

1 teaspoon dark soy sauce

1 teaspoon turmeric

3 tablespoons fresh ginger, cut into fine slivers

2 heaped tablespoons shallots, thinly sliced lengthwise

1 tablespoon chopped garlic

1 x 1 cm bit of tamarind paste

600 ml water

(1 tablespoon oil)

Put the tamarind paste in a small bowl.

Add four tablespoons boiling water and stir well.

Put the ginger in a bowl and cover with cold water.

Cut the meat into two-bite sized chunks and, if you use only lean cuts, add 1 tablespoon oil.

Mix the ingredients of the paste in a mortar or in a small food processor (baby food processor is perfect here).

Combine it with the meat.

Put the pork cuts in a heavy cooking pan and, stirring constantly, fry them for about five minutes.

After 5 minutes add the 600 ml water, the turmeric and the soy sauce.

Simmer the meat on low heat for about 40 minutes or more, depending on the sauce consistency you want to obtain (I prefer it very thick).

Add the garlic, the shallots, two tablespoons tamarind juice and the water  after strained from the ginger.

Place the ginger in a mortar and squash it delicately to soften it, but do not pound it.

Add the ginger and cook for a couple of minutes until all is well heated.

Adjust the taste (it shouldn’t be too tangy or too sweet, so add more sugar or more tamarind if required; you can also add some fish sauce if it’s not salty enough).

The author advises putting the pot aside and serving warm after 20 minutes, but I served it straight away.

Mango, Chicken and Cucumber Salad

mangosaladp

I have always considered the addition of fruits into savoury dishes a delicate matter and approached the new combinations very cautiously. The results can be extraordinary, but I have already had awful experience with certain fruits, such as the pineapple (pineapple on a pizza or in a mayonnaise salad is simply not my thing). As much as I love mango in hot sauces (I preserve dozens of jars of hot mango sauce every year), I had serious reservations to include them raw into savoury dishes. Finally, the numerous tempting mango salads I kept on seeing on my favourite blogs convinced me  (thank you my dear friends!) and last Saturday I prepared my very first savoury salad with mango. I shouldn’t boast, but this salad was sensational and, needless to say, has totally convinced me to keep on experimenting mango’s savoury potential.

I haven’t followed any recipe but simply my cravings. I wanted a refreshing, light salad with chicken (which frankly I crave quite often). I ended up with the ubiquitous cucumber of course, added some mango, stir-fried chicken breast, red onion to counterbalance the mango’s sweetness, some chili to give the salad a hot kick and coriander… because somehow it seemed right. I was surprised that the sweetness of mango wasn’t as overwhelming as I feared and its relative softness added an interesting combination of texture with the crunchy cucumber. I loved this salad so much, I prepared it twice in two days and I already feel it will be my summer staple. If you have never included mango in savoury salads, the summer heat is the best moment to experiment.

TIPS: I suppose this salad would be extraordinary if prepared with green tangy mango, but since I had only yellow sweet mangoes, I used these.

I stir-fried the chicken breasts, but leftover roast chicken would be perfect here too.

Preparation: 20 minutes

Ingredients (serves two):

2 small chicken breasts 

2/3 of a long cucumber

1 clove garlic, finely chopped

1 big firm mango (it shouldn’t be too ripe or soft)

1 medium red onion

juice from 1 lime

2 tablespoons olive oil

salt, chili in powder or fresh (I used medium hot Korean chili powder)

fresh coriander

Cut up the chicken breasts into small, bite-sized pieces.

Season them with salt and stir fry with garlic on medium heat.

Pour the lime juice and the olive oil into a big bowl.

Add the chili and the salt.

Cut up the mango and the cucumber and put into the bowl.

Add the chicken, the chopped coriander.

Mix everything, check the taste and rectify the seasoning if needed.

Serve with crunchy bread and butter.

 

Mango and Chili Sauce

I am impatiently waiting for the peak preserving season which starts some time next month. In the meantime, since mangoes seem to be already in season in many parts of the world, last weekend I was very glad to be able to fill this year’s first jars with my beloved hot mango sauce. I have posted this recipe a long time ago, when I didn’t know most of my present web friends and I thought it would be such a pity if one of my most often prepared and served sauces remained forgotten or unnoticed. For me it’s such an extraordinary preserve, I think it may even merit to be posted regularly once a year.

Why do I find this sauce so exceptional? First of all, because I love mango and chili combination. Secondly, because of its simplicity. In fact, I haven’t followed any precise instructions and the recipe is the result of my experiments with chili, mango and obligatory preserving agents (vinegar and sugar). Thanks to the short ingredients list, this sauce is an extremely versatile seasoning or dip. You can serve it with roasts, stir fries, sandwiches, noodles, rice bowls,snacks…. Apart from those who hate hot and sweet combination, everyone seems to enjoy this sauce (this is one of my biggest “jar as a present” hits). Last but not least, mango season is quite long and since they are imported from different parts of the world they are available (at least in Europe) all year round, so this sauce can be prepared at practically any time of the year.

If you still hesitate wondering how you will use this sauce, here are some suggestions:

-Stir-fried asparagus, chicken and cashew nuts

-Sesame Coated Tuna Nuggets

-Japanese Chicken and Leek Skewers (Negima)

-Asparagus Teriyaki Pork Rolls

-Okra Teriyaki Pork Rolls

-Sesame Coated Chicken Nuggets

-Chicken Karaage

TIPS: The vinegar and sugar amounts depend on the mango sweetness and the ones below are only an example. Some mangoes require more sugar and some more vinegar. Always put down the exact amounts so that you know what you should modify next time you preserve it.

The hotness of this sauce should be adapted to your own preferences and your resistance. The below chili amounts are only an example and depend also on the chili variety. Several tips for those who are not used to handle hot peppers:

1-Wear gloves while washing or cutting them !

2- Add your peppers gradually. They vary a lot in size, in hotness, and even the same variety can be completely different depending on the season and country of origin.  I always first mix peppers in a food processor and then add them gradually until the sauce acquires the desired taste.

3-Do not throw away the seeds if you want the sauce to be even hotter! (they are the hottest part of the peppers).

4- Keep in mind that the warm sauce is always hotter in taste than the cold one… (Wait for the sauce to cool down, taste it and you can reheat it once more adding more chilies if you want).

Preparation: around 30 minutes + a couple of hours for cooling + 20 minutes for processing

Ingredients: (2 mangoes will yield around 3-4 200ml jars, but it depends on the fruits’ juiciness and ripeness)

2 mangoes

1 T salt

200 g (1 cup) sugar

200 ml (6 3/4 oz) white wine or cider vinegar (mine was 4,5% acid)

preferably fresh, red or green hot peppers (I put 3 flat tablespoons of mixed tiny “bird’s eye” chili peppers and my sauce was really hot)

Cut off the peppers’ stems. Cut in half lengthwise and throw away the seeds (or not! if you want your sauce extra hot).

Mix the peppers in a food processor. Put aside.

Peel the mangoes, cut up the flesh. Mix the mangoes in a food processor.

Place the mixed mangoes, the sugar, the salt and the vinegar in a heavy bottom pan (shouldn’t be aluminium or copper, otherwise the vinegar will react with the metal).
Add the chilies gradually (for example starting with half of the amount). Cook for around 30 minutes. Taste and, optionally, add sugar /vinegar/peppers to adjust the taste.

/At this point you can (after the sauce has cooled down) either freeze it, or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!/

Pour the sauce, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.

Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
Stick on self-adhesive labels, write the name of the sauce and don’t forget to mark the date (do not forget to put down the exact amounts of every ingredient you used).

In a dry place, with a moderate temperature, the jars should keep for at least a year.

Thai Curry Soup with Tofu

I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use quite often, in very unorthodox ways. Most of the time one of them ends up in a quick, flavoursome, vaguely Thai soups or sauces, usually prepared with my beloved, versatile chicken breasts. This quick fiery soup is my first experiment in pairing tofu with Thai seasonings. It was inspired by Kelly’s Spicy Thai Coconut Soup (on Inspired Edibles blog) which, even though made without red curry, instantly reminded me of this wonderful paste. Her soup looked gorgeous, appetising and the idea of serving tofu Thai way simply wouldn’t get out of my mind.

Too lazy to check Kelly’s exact recipe, I simply proceeded like in my usual vaguely Thai soups. I have substituted meat with tofu and added the vegetables I found in my fridge. The result was light, but filling and smelled divine. Tofu was so flavoursome, I bet it tasted better than the cardboard-like battery chicken breasts so many people buy. It was certainly much healthier too. In short, a recipe I can sincerely recommend even to those who are not very fond of tofu. Thank you so much, Kelly, for this excellent idea!

TIPS : Both lemon grass and kaffir lime leaves freeze very well. Kaffir lime leaves can also be dried. They lose of bit of their aroma, so their amounts should be doubled in this case.

Preparation: 15 – 20 minutes

Ingredients (serves one):

200 ml chicken or vegetable stock

100 g firm tofu cut into cubes

1 tablespoon red curry paste (or less if you don’t like very hot dishes)

1 crushed lemon grass stem or 1 big kaffir lime leaf

50 ml coconut milk

1 tablespoon fish sauce

vegetables of your choice (I took sliced red pepper and snow peas)

Combine all the ingredients in a pan (except for coconut milk and the vegetables you would like to keep crunchy) and let them simmer for about 15 minutes.

Add the soft, quick to cook vegetables (such as peas, snow peas or courgette), the coconut milk and let the soup simmer for 5 more minutes.

Serve.

 

Scallops with Green Curry

scallopcurrypI always seem to have too much food stocked in my cupboards, in my fridge and, most of all, in my freezer. From time to time, when I feel my kitchen is overflowing, I make freezer/fridge/cupboards-emptying days, which allow me to make some free space and are ideal occasions to create new dishes playing with what is on hand.

Scallops with green curry are one of the results of my last week’s freezer-emptying action. First, I should emphasize this is not the famous Thai curry dish. Thai curry has several obligatory ingredients, such as galangal root, and I didn’t have them, so I won’t pretend it was a curry. However, I always have some curry paste in the fridge, coconut milk in the cupboard, lime leaves and lemongrass in the freezer, so such “vaguely Thai” sauces or soups appear quite often on my table.

This dish is particularly well adapted to frozen seafood. It can be cooked without being thawed beforehand, which makes the whole process quicker and easier. Some time ago I would never dare combining scallops with fiery spices, but since I started to grill them with gochujang (see the super-easy recipe here), I realised they can support even very hot seasonings without losing their delicate taste. Green peas also come from my freezer, but they can be substituted with any vegetable of your choice. I thought it was important to add some bright vegetables, since, contrary to its name, green curry is not really green, but has a dull greyish colour…

Before I pass to the recipe details I would like to thank Helen and Mai (who are not blogging as far as I know) for their kind messages concerning my Easiest Apple Cake baking results. I am very happy you have enjoyed this cake and am very grateful for your result “reports”. I am very surprised and proud to say that with Zsuzsa’s last week’s beautiful version, this is the most successful recipe I have ever posted!. I would also like to thank Kelly, from Inspired Edibles, who in the meantime has become the biggest specialist of the Shoyu Chicken and who leaves heartwarming messages whenever she prepares it. Having one’s recipe realised is the most rewarding part of food blogging, so thousand thanks to all those, who have ever prepared a recipe from my blog!

Preparation: 30 minutes

Ingredients (serves 2):

10 scallops (fresh or frozen, without the orange part)

100 g green peas (frozen, not canned)

1 red bell pepper, sliced

1 stalk lemongrass

3 lime (kafir) leaves

200 ml chicken or vegetable stock

a couple of tablespoons fish sauce

50-100 ml coconut milk

3 tablespoons green curry paste (or more/less depending on your curry hotness level and on your preferences)

Cut the lemon grass in two or three pieces and crash them with your knife’s handle.

Put them in a pan with the chicken stock, add the curry and the lime leaves.

Let the stock cook for about 10 minutes.

Add the coconut milk, the scallops, the bell pepper (or other harder vegetables) and let it simmer for about 15 minutes.

At the end add the fish sauce and the frozen peas and finish the cooking process simmering for 5 more minutes.

Serve with rice or with bread.