Friday, 1 March 2013

The perfect hangover cure

It is with great appreciation that I write this blog post... On my latest trip to Thailand with my friend Thomo, we decided to go and watch a ping pong show (for those of you who don't know what a ping pong show is I'll let you google it) and proceeded to get horribly drunk last night. It wasn't intended but I guess some places just have a knack of pushing your fun buttons - Patong Beach is just one of those places. It's not the most glamorous tropical island in the world but when the sun sets there is just one thing to do, and that is have fun.

The downside to all this "fun" that's had in Patong is that every day and every night eventually comes to an end and the next day inevitably hurts a little more than you want it to. This morning (or should I say this afternoon when I finally woke up) was no different. You'd think a person would learn but like I said, spontaneous fun has a way of convincing you that everything will be alright.

Now back to the appreciation I spoke of earlier... everyone has their own hangover cures and remedies, except for me! I don't know how to rid myself of a hangover except to wait it out and hope it goes away before too long. But today I found what I think could just be my perfect hangover cure! Now I know not everyone reacts the same to hangovers and these so-called cures but this one worked amazingly well for me. It's called Hoy Tod.

Hoy Tod is greasy, it's salty, with just the right amount of sweet, it's not healthy but who the hell cares!

This recipe will serve 2 people, make the batter at once and then the omelette one at a time using half the remaining ingredients in each omelette.

  • 100 ml all purpose flour
  • 200 ml tapioca/corn flour
  • 2 tsp baking powder
  • 2 clove garlic, minced
  • salt
  • 150 - 300 ml water, as needed to make a smooth batter
  • 2 eggs
  • 5-10 tbsp vegetable / sunflower oil
  • 1 cup fresh raw mussels
  • 2 spring onions, cut at an angle in 1 inch lengths
  • 2 cups bean sprouts
  • black pepper
  • Siraracha sauce

The key to a good Hoy Tod is in the crispiness of the omelette. This is achieved with two main ingredients, fine flour like tapioca or corn flour and oil, lots and lots of it. You're essentially frying an omelette.

Here's how:

  1. In a mixing bowl mix together tapioca / corn flour, all purpose flour, baking powder and garlic with a pinch of salt. Add enough water to make a batter slightly runnier that pancake batter.
  2. Let this batter stand for about an hour. It'll thicken up a little so add some more water if necessary and you're ready to go.
  3. To a cup add about 1/3 batter and crack an egg into to the cup. Mix well with a fork or chop sticks until well combined.
  4. in a heavy based pan heat 3 tablespoons of oil until smoking hot. Add the batter from the cup and pour half a cup of mussels on top of the batter in the pan.
  5. Add another 1 tablespoon of oil over the omelette and swirl it around in the pan. 
  6. When the edges of the omelette start to go dark brown then start cutting it up with a spatula and mixing it around the pan flipping it over to crisp up both sides. The omelette should break up a little with different size chunks making up your end result.
  7. If the pan becomes a little dry add more oil.
  8. When the omelette is crispy add half the spring onions to it and give it a few more swirls around the pan before removing it to a plate off the heat.
  9. Very quickly in the same pan add half the bean sprouts and fry in the left over oil for 1 minute, constantly tossing. Flavour the sprouts with fish sauce and white sugar.
  10. Add the crispy omelette back to the bean sprouts and mix through. Season with pepper.
  11. Make your second omelette for someone else, unless you want it all to yourself.
  12. Serve straight away with Siraracha sauce (which you should be able to get at most Asian supermarkets)

This is by no means a meal you want to have when you're dieting. It's drenched in oil but as a snack while lazing about watching something good on TV I struggle to have anything better. Make it a Sunday meal you can spoil yourself with for being so good during the week...


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