Home / Tag Archives: Thai cuisiine

Tag Archives: Thai cuisiine

Feed Subscription

May and Southeast Asian Food

Duke’s birthday is in May. His absolutely favorite cuisine is  was Thai, so May got designated the Month of Thai. Eventually, it morphed into the Month of Southeast Asian Food. Now I didn’t do a whole Thai spread every day, I did make something most days. I have quite a few Thai and Vietnamese recipes on my blog. Interestingly enough, while we ate well, we both used to lose weight during May. They say the “firsts” are the hardest, for better or worse, I am experiencing them all within the first 6 months. Anniversary, check. Christmas, check. New Year’s Eve, check. Valentine’s Day, check. My birthday, check. Now his birthday. I’ve been adjusting well, according to my friends. However, this has hit me hard. I’ve gone from not crying to crying every morning. The big question for me has been, should I continue to make May, Month of Southeast Asian Food or not? I’m leaning toward keeping the tradition, what better way to ...

Read More »

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 ...

Read More »

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 ...

Read More »

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 ...

Read More »

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 ...

Read More »

Gaen Ped Moo- Pork and Vegetable Curry

1/4 cup vegetable oil (preferably peanut oil)3 tablespoon red curry paste1 cup lean pork, loin or butt, cut into thin slices 1/2″ by 2 “2 tablespoons fish sauce or Worcestershire sauce (salsa inglesa)1 stalk lemon grass (te de limon), chopped1/2 cup cabbage,chopped and soaked in cold water1/2 cup green beans, cut into 1 1/2″ lengths,soaked in cold water*1 cup dried Chinese mushrooms, soaked in hot water, stemmed and cut into strips**5 fresh,red Serrano chillies, seeded and cut into strips***2 teaspoons granulated sugar12 mint leaves, chopped Heat the oil in a wok and fry the red curry paste for 3 minutes, stirring until the colour and odor change. Add the pork, fish sauce,and lemon grass. Stir fry for 5 minutes. Drain the cabbage, beans and mushrooms and add them to the wok. Fry another 3 minutes. Sprinkle with chili strips. Stir fry for an additional minute. Sprinkle with sugar. Mix well. Remove to a serving bowl and garnish with the mint ...

Read More »

Kao Pad Tamada- Red Fried Rice

3 tablespoons vegetable oil (preferably peanut oil)3 cloves garlic, finely chopped1 onion,finely chopped1 cup cooked shrimp2 tablespoons fish sauce (Nam Pla) or Worcestershire Sauce (Salsa Inglesa)3 cups cooked rice, chilled3 tablespoons tomato ketchup Garnish6 green onions cut into tassels1 small cucumber,peeled and sliced3 tablespoons coriander leaves, chopped Heat the oil in a wok. Lightly brown the garlic. Add the onions and stir-fry until golden. Add the shrimp and the fish sauce and heat through. Stir in the rice and toss until everything is well mixed. Pour in the ketchup and stir well.Remove to a platter, garnish with the green onion tassels (sometimes the green onions here aren’t very pretty so I just garnish with either green onion slices or chives), ring with cucumber slices and sprinkle the coriander leaves over the top. The recipe says it makes 3 servings, I have halved this recipe and still had left overs when serving 3 people!

Read More »

Thai food extravaganza

La maestra had mentioned that she loved Thai food and missed eating it. Lindi had mentioned that she loves Thai food and missed it too. Thai is Husband’s favorite food.What does that mean? We had Thai food today. It was a lovely group, La Maestra, her lovely granddaughter Gita and our neighbors and friends Lindi, Pablo and of course Husband and I. Mr. Dog was very interested too, but he only got a tiny taste of the satay. We had starting with the bowl in the upper right (one o’clock) pickled cucumber salad, chicken satay, peanut sauce for the satay, green banana curry,pork and vegetable curry, a small bowl of chopped peanuts to add as needed, pad thai, and red fried rice.Here is a closer look at the table.Here is a close up of the pad thai.This is the red fried rice. Ketchup is what makes it red.This is the pork and vegetable curry. Those red strips are serrano peppers ...

Read More »

Green Curry Paste

8 fresh green chiles (serranos, jalapeños etc)2 tablespoons minced lemongrass bulb2 tablespoons chopped fresh cilantro leaves1 large shallot, minced1 teaspoon fresh shredded ginger root2 medium cloves garlica few slivers lime zest1 teaspoon coriander seed1/2 teaspoon caraway seed10 peppercorns1 teaspoon salt In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.Using a blender or food processor grind to a thick paste.Stays fresh for one month if kept covered in the refridgerator

Read More »

Pad Thai

2 quarts water8 to 10 ounces dried flat-sided rice noodles or fresh noodles PAD THAI SAUCE1 1/4 cup white vinegar3 tablespoons tomato paste3 tablespoons water2 tablespoons sugar1 to 2 tablespoons vegetable oil2 cloves garlic, minced1 fresh green chile, seeded and minced GARNISHES2 eggs scrambled (optional)1 cup mung bean sprouts1/3 cup chopped unsalted peanuts (optional)lime wedgessliced scallions Bring 2 quarts water to a boil, remove from the heat. Soak the noodles in the hot water for 20 minutes. Drain and set aside or make fresh rice noodles. In a bowl, blend the vinegar, tomato paste, water and sugar Heat the oil in a frying pan, fry the garlic and chili on medium heat for 3 minutes. Stir in the tomato-vinegar mix continue to simmer the sauce until very thick 4 to 5 minutes. Add the noodles to the sauce, mix well. Place the noodles and sauce in large serving plate Serve with garnishes

Read More »
Scroll To Top