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Nom Su Hao- Vietnamese Kohlrabi Salad

Once again I checked out Madhur Jaffrey’s Step by Step Cooking from the library. Kohlrabi is available in the mercado and the supermarkets, the Spanish name is colinabo (kohl een na boh). The clerk asked me what it was when he rang me up at Mega. It took me a moment to remember. I tried “Kohlrabi?” which gained me time to have the word filter up from my subconscious. That and the unripe tomatoes that I bought probably guarantee the lad will remember me next time. After I made this I realized that I could have used my Bron professional mandoline to make the julienne strips! Next time that is what I will do. serves 4. 14 oz kohlrabi with leaves (mine didn’t have any leaves, I bought them anyway) yield is 8 oz peeled.  1 medium-small carrot ( I used two small) salt 4 teaspoons distilled white vinegar (I used lime juice, the vinegar here is strong!) 1 teaspoon ...

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son in law eggs

Yesterday, we has vegetarian pad Thai for lunch. Not that we needed the carbs or anything. It is quick however and has the virtue of calling for bean sprouts as an ingredient. There were a whole lot of bean sprouts in the refrigerator so I have been finding recipes to use them up. Later that evening, I prepared son-in-law eggs. The recipe is pretty simple. Take hard cooked eggs, cut them in half. Deep fry them face down until golden and bubbly. Drain face up while you make a sauce from 2 tablespoons oil, 1/4 cup brown sugar and 1/4 cup fish sauce. I used grated piñoncillo, you heat the oil, melt the sugar in the oil (stir it so it doesn’t burn) and then add the fish sauce. Simmer until thick and smooth. Cover the eggs with the sauce, garnish with crisp fried onion flakes, chile slivers and cilantro. Husband liked them, me not so much, but they do ...

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Green papayas and flip flops

Finding a greenish papaya at Chedraui, I made this version of Som Tam, shredded green papaya salad. Since the papaya was not really unripe the salad missed the true tartness of Som Tam, it was still very good. The only substitute I made was using a smashed anchovy fillet instead of shrimp paste.The times that we’ve had this salad in Thai restaurants it’s been a much simpler salad, a mound of pale green shreds, this is more robust, I loved the crunch of the cucumber and bean sprouts, the bursts of peanut flavor and the mint really added to the Thai flavours. Husband had seconds. Our weekly craft group meets today, for my project I am going to  customize a pair of flip flops using these directions from Craft Stylish because I also found some jelly flipflops at Chedraui while I was there. All the supplies aren’t available here,  I am going to use a different glue but otherwise it ...

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Albóndigas de Tailandia

Husband’s birthday is in May. I have been racking my brain for gift ideas. Today, I hit on one. I am cooking Thai food every day for him this month.It’s his favorite cuisine. Starting today, I am making at least one Thai dish every day this month. I did warn Husband that I wasn’t promising a full Thai meal every day but I would do my best.  Which is why I made Panaeng Neua for lunch today. The recipe name translates into beef balls but it’s really meatballs in a peanut sauce not anything really exotic.I am calling them Albóndigas estilo Tailandia because it still sounds exotic but I know how to pronounce it.It was really tasty, easy to make (I already had coconut milk in the refrigerator) and quick to cook, what more can you ask for. Husband felt that they would be great appetizers if made a bit smaller, I agree.Lunch today was quinoa pilaf, steamed oriental vegetables ...

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Panaeng Neua (Thai Beef Balls in Peanut Sauce)

This recipe is from The Original Thai Coobook by Jennifer Brennan. 1 pound medium lean ground beef I just used carne molida de res 1/2 cup all purpose flour 2 tablespoons vegetable oil  I used coconut oil 4 cloves garlic, coarsely chopped 2 tablespoons red curry paste (Krung Gaeng Ped)  I bought it at Pacsadeli but I have a recipe if you need one 1 cup thick coconut milk coconut milk made from the first press NOT coconut cream 2 tablespoons chunky peanut butter or ground peanuts I used ground peanuts  1 1/2 tablespoons granulated sugar I used one pack of granulated Stevia 2 tablespoons fish sauce I bought it at Pacsadeli  1 teaspoon fresh mint or sweet basil leaves chopped I used fresh mint, I recommend it. Unless you have Thai basil.  Shape the beef into small firm balls about 1″ in diameter. Press and roll the balls in the flour, dusting off the excess. Heat the oil in ...

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Green Mango Pickles

Green Mango Pickles(Mavinkai Uppinkai)from Laxmi’s Vegetarian Kitchen by Lami Hiremath 1/2 teaspoon fenugreek seeds1 1/2 tablespoons mild vegetable oil2 teaspoons mustard seed crushed1/8 teaspoon asafedtida1 medium sized (1/2 pound) green mango1/4 cup brown sugar (I use grated piñoncillo)1 teaspoon cayenne1 teaspoon salt toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder. Heat the oil in a small saucepan over medium heat until it ripples when the pan is tilted. Add the mustard seeds, when the seeds sizzle, stir in the asafetida. Remove from heat. Peel and dice the mangoes (discard seed!), Combine in a glass bowl with sugar, cayenne, salt and fenugreek. Mix well. Drizzle with the oil. Mix gently. Cover and set aside in a cool dry place. Let the pickles ripen for a day or until the sugar is melted and syrupy. Refrierate for longer storage, but use within 5 days. NOTE: Adjust the seasonings ...

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Sweet and Sour Carrots

This is my new favorite way to cook carrots.serves 4 combine in a small bowl:1/4 cup vegetable (or chicken) broth 2 tablespoons rice wine vinegar2 tablespoons sugar1 tablespoon cornstarch Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.

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Spicy Cabbage

Serves 4 In a small bowl combine 2 tablespoons rice wine vinegar 2 tablespoons sugar 1 tablespoon soy sauce 1 teaspoon red pepper flakes Heat a wok over high heat;when wok is hot, add 3 tablespoons vegetable oil. When the oil is hot, add 1 pound cabbage cut into 2 inch pieces and stir-fry for 2 to 3 minutes until the cabbage begins to wilt. Add the seasoned vinegar and mix well. Serve at room temperature or warm.

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Five Spice Pork and Potatoes Stir-fry

This recipe came from Sunset Magazine’s Stir fry Cookbook that I bought in Thrifttown for 99c, yup not even a dollar! Makes 4 servings. 2 tablespoons salad oil1 pound lean boneless pork, cut into thin strips2 cloves garlic1 1/2 cups water3 large russet potatoes (I used 1 1/2 lbs of papas chambray instead) The recipe calls for peeling the potatoes and cutting crosswise into 1/2 inch slices. Instead I just scrubbed and washed the small potatoes and sliced them into 1/2 inch slices. 3 tablespoons soy sauce2 teaspoons sugar1 1/4 teaspoons Chinese 5-spice powder*1/3 cup thinly sliced green onions (including the tops) for garnish. Place a wok over high heat;then the wok is hot, add oil. When the oil is hot, add the pork and garlic. Stir-fry until the pork is browned.Add the remaining ingredients (except green onions). Bring to a boil; then reduce heat,cover and simmer.Garnish with green onions. *or make your own 5-spice powder 1/2 teaspoon of ground ...

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Cauliflower steamed with whole spices

Cauliflower Steamed with Whole Spices 3 pounds cauliflower (1 medium head) broken into small flowerettes 4 to 5 tablespoons vegetable oil 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1 teaspoon nigella seeds 1 teaspoon mustard seeds 1 dried red pepper 1 medium onion diced 8 cloves of garlic diced 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground turmeric (cucurcima) 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup water Heat a 12 inch skillet or saute pan over a medium high flame. When hot add enough oil to coat the bottom. Add the whole spices (cumin,coriander,nigela and mustard) when the mustard seeds begin to pop add the dried chili. It will brown immediately, turn over quickly so it browns on the other side.Lower the heat, add the onions and garlic. Stir and fry until the onions are brown but not burnt. Add the cauliflower, ground coriander,ground cumin, turmeric,salt and the cayenne (if you ...

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