Welshman Posted May 5, 2005 Share Posted May 5, 2005 While I was on Koh Tao island, I had some tasty titbits called No Names. These were great either as a snack or with a main meal. They looked a bit like the Indian Bhajis. Alas, when I got back to Bkk no-one had heard of them. My son, who lives in Bkk, said that they were exclusively a southern dish and unavailable anywhere else in Thailand. I'm currently in UK but moving out to Thailand in August. In the meantime, if some one knows how to make these things, I would be very grateful. Link to comment Share on other sites More sharing options...
Ajarn Posted May 5, 2005 Share Posted May 5, 2005 Farang to Thai friend: "Ask her what these are called." Thai friend: "Nong, an ni riak waaa aray?" ( What are these things called?) Nong: " My mii cheu." (It has no name.) Thai friend to Farang: "No Name" Just a thought ... Link to comment Share on other sites More sharing options...
lampard10 Posted May 5, 2005 Share Posted May 5, 2005 While I was on Koh Tao island, I had some tasty titbits called No Names. These were great either as a snack or with a main meal.They looked a bit like the Indian Bhajis. Alas, when I got back to Bkk no-one had heard of them. My son, who lives in Bkk, said that they were exclusively a southern dish and unavailable anywhere else in Thailand. I'm currently in UK but moving out to Thailand in August. In the meantime, if some one knows how to make these things, I would be very grateful. <{POST_SNAPBACK}> It's broccolli,carrots,cauliflower,onions .etc dipped in Tempura batter and deep fried. The only place I have seen it is in a Thai restaurant in Broadstairs as a starter. Link to comment Share on other sites More sharing options...
Welshman Posted May 5, 2005 Author Share Posted May 5, 2005 (edited) While I was on Koh Tao island, I had some tasty titbits called No Names. These were great either as a snack or with a main meal.They looked a bit like the Indian Bhajis. Alas, when I got back to Bkk no-one had heard of them. My son, who lives in Bkk, said that they were exclusively a southern dish and unavailable anywhere else in Thailand. I'm currently in UK but moving out to Thailand in August. In the meantime, if some one knows how to make these things, I would be very grateful. <{POST_SNAPBACK}> It's broccolli,carrots,cauliflower,onions .etc dipped in Tempura batter and deep fried. The only place I have seen it is in a Thai restaurant in Broadstairs as a starter. <{POST_SNAPBACK}> Thanks for that - now all I need to know is what is Tempura batter, and how do I make it ??? Edited May 5, 2005 by Welshman Link to comment Share on other sites More sharing options...
Rinrada Posted May 5, 2005 Share Posted May 5, 2005 tempura flour and...err......water Link to comment Share on other sites More sharing options...
Thetyim Posted May 5, 2005 Share Posted May 5, 2005 There is a thing which looks identical to an onion bhaji. It is made from banana flowers and called "Blee Tort" Not easy to find, I have never seen it in my home town, I get some when I pass through Uttaradit. Link to comment Share on other sites More sharing options...
Dara Posted May 5, 2005 Share Posted May 5, 2005 Thanks for that - now all I need to know is what is Tempura batter, and how do I make it ??? <{POST_SNAPBACK}> Tempura batter can be made easily - flour, pinch of baking powder (or baking soda - but it tends to give a funny odor), and water. For vegetables, make the mixture thin enough just to coat lightly, for seafood or chicken, thicker mixture. Use clean cooking oil. I got the recipe from a Japanese friend long ago - works great every time. I know that I'm not addressing the amount of the ingredients here. Just guage the amount of food to be fried, add water slowly and see - the day temperature and humidity can make a difference in the ratio between flour, soda, and water. Cooking for two, I generally start with a cup of flour and go from there. You can add as you go along..... Link to comment Share on other sites More sharing options...
lampard10 Posted May 6, 2005 Share Posted May 6, 2005 While I was on Koh Tao island, I had some tasty titbits called No Names. These were great either as a snack or with a main meal.They looked a bit like the Indian Bhajis. Alas, when I got back to Bkk no-one had heard of them. My son, who lives in Bkk, said that they were exclusively a southern dish and unavailable anywhere else in Thailand. I'm currently in UK but moving out to Thailand in August. In the meantime, if some one knows how to make these things, I would be very grateful. <{POST_SNAPBACK}> It's broccolli,carrots,cauliflower,onions .etc dipped in Tempura batter and deep fried. The only place I have seen it is in a Thai restaurant in Broadstairs as a starter. <{POST_SNAPBACK}> Thanks for that - now all I need to know is what is Tempura batter, and how do I make it ??? <{POST_SNAPBACK}> Just ask for GOGI in any Thai shop Link to comment Share on other sites More sharing options...
alex100 Posted May 6, 2005 Share Posted May 6, 2005 While I was on Koh Tao island, I had some tasty titbits called No Names. These were great either as a snack or with a main meal.They looked a bit like the Indian Bhajis. Alas, when I got back to Bkk no-one had heard of them. My son, who lives in Bkk, said that they were exclusively a southern dish and unavailable anywhere else in Thailand. I'm currently in UK but moving out to Thailand in August. In the meantime, if some one knows how to make these things, I would be very grateful. <{POST_SNAPBACK}> Its called a Clint Eastwood - the food with no name Link to comment Share on other sites More sharing options...
Welshman Posted May 6, 2005 Author Share Posted May 6, 2005 Thanks for that - now all I need to know is what is Tempura batter, and how do I make it ??? <{POST_SNAPBACK}> Tempura batter can be made easily - flour, pinch of baking powder (or baking soda - but it tends to give a funny odor), and water. For vegetables, make the mixture thin enough just to coat lightly, for seafood or chicken, thicker mixture. Use clean cooking oil. I got the recipe from a Japanese friend long ago - works great every time. I know that I'm not addressing the amount of the ingredients here. Just guage the amount of food to be fried, add water slowly and see - the day temperature and humidity can make a difference in the ratio between flour, soda, and water. Cooking for two, I generally start with a cup of flour and go from there. You can add as you go along..... <{POST_SNAPBACK}> Many thanks, I'll give it a try ! Link to comment Share on other sites More sharing options...
bina Posted May 8, 2005 Share Posted May 8, 2005 Farang to Thai friend: "Ask her what these are called."Thai friend: "Nong, an ni riak waaa aray?" ( What are these things called?) Nong: " My mii cheu." (It has no name.) Thai friend to Farang: "No Name" Just a thought ... whistling.gif ajarn: Link to comment Share on other sites More sharing options...
p_brownstone Posted May 8, 2005 Share Posted May 8, 2005 tempura flour and...err......water Cold Soda Water (Club Soda in the U.S. I believe) is actually better than plain water. Patrick Link to comment Share on other sites More sharing options...
Ajarn Posted May 8, 2005 Share Posted May 8, 2005 Thanks for that - now all I need to know is what is Tempura batter, and how do I make it ??? <{POST_SNAPBACK}> Tempura batter can be made easily - flour, pinch of baking powder (or baking soda - but it tends to give a funny odor), and water. For vegetables, make the mixture thin enough just to coat lightly, for seafood or chicken, thicker mixture. Use clean cooking oil. I got the recipe from a Japanese friend long ago - works great every time. I know that I'm not addressing the amount of the ingredients here. Just guage the amount of food to be fried, add water slowly and see - the day temperature and humidity can make a difference in the ratio between flour, soda, and water. Cooking for two, I generally start with a cup of flour and go from there. You can add as you go along..... <{POST_SNAPBACK}> Many thanks, I'll give it a try ! <{POST_SNAPBACK}> I use a bit of baking soda because it seems to give the outer coating a bit more 'crunch'. Never noticed a taste, but maybe I tuned it out 'Gogi' is also around, and just needs added water.. Link to comment Share on other sites More sharing options...
jayenram Posted May 17, 2005 Share Posted May 17, 2005 the Indians call them "pakoras". Use any cookable vegetable that can be cut into smallish pieces and battered, e.g. potato, carrot, swede, cauliflower, broccoli, aubergine. The batter has a slightly different recipe though. 2 oz gram flour 1 tbsp ground rice 1/2 tsp salt 1 1/2 tsp ground coriander seed 1 tsp ground cumin 1/2 tsp chili powder Mix it all up then add water to make the batter. Deep fry. You can use the same batter for onion baji but mix the half sliced onion rings with the dry ingredients prior to adding the water. Link to comment Share on other sites More sharing options...
cmsally Posted May 20, 2005 Share Posted May 20, 2005 If you find batter doesn't stick to vegetable dip in flour before and then in batter. Cooking oil has to be very hot when you put them in, otherwise blobs of batter come as a side dish to the vegetables! Link to comment Share on other sites More sharing options...
Nickerelastic Posted May 25, 2005 Share Posted May 25, 2005 Gram flour is also known as Besan flour. It's made from chickpeas Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now