Advertisements

Blog Archives

Thai Basil Beef Bowls

Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

  • 1 1/2 cups jasmine rice or long-grain white rice for serving
  • 1 lb. flank steak, sliced against the grain into thin strips
  • 1 tsp cornstarch
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 red bell pepper, cored and seeded, diced into 2-inch strips
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 1 cup matchstick carrots
  • 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
  • Sesame seeds (optional)

Sauce

  • 3 Tbsp low-sodium soy sauce
  • 1 1/2 tsp cornstarch
  • 1/3 cup water
  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp packed brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

  • Cook rice according to directions listed on package.
  • For the sauce:
  • In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
  • For the beef and veggies:
  • Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
  • Recipe source: Cooking Classy
Advertisements

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

dsc_0001.jpg

Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.

 

Mediterranean Caesar Salad

Thanks to all of you who follow and view my blog. As of today I have reached 13000 VIEWS and over 5400 Visitors!!!  Hope you will continue to spread the word…hope you still have time to try this wonderful salad…

Today’s Caesar salad is tomorrows Mediterranean Caesar Salad if you have left over homemade dressing…which I always do. I just substituted the Parmesan and sliced mushrooms for feta cheese and black olives. You could even add a few garbanzo beans for added protein and texture. We actually liked it better tha the original Caesar!

Mediterranean Caesar Salad

The Dressing –

  • 1 ½ teaspoons fish sauce or use the traditional anchovy paste (TIP)
  • 3 or 4 crushed garlic cloves
  • 1 T. Dijon mustard
  • 1 T. lemon or lime juice
  • 1 T. red wine vinegar
  • 1 egg yolk
  • ¾ cup oil (NOT olive oil) vegetable oil

Blend all ingredients in a shaker,. Shake and refrigerate until needed…

The Salad –

  •  Romaine lettuce torn in pieces
  • 2 or 3 sliced green onions
  • 3 or 4 strips crisp bacon crumbled
  • Black olives halved (to taste)
  • Feta cheese (to taste…I like lots)
  • Caesar bread crouton
  • mushrooms sliced

*For more protein throw in a few canned garbanzo beans

Thai Salmon in Foil

Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!

Thai Salmon in Foil

Prep Time: 10 minutes            Cook Time: 20 minutes           Total Time: 30 minutes

The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!

Ingredients:

  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, optional if you want more heat
  • 2 pounds salmon
  • 1/4 cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.
  5. Serve immediately, garnished with peanuts and cilantro, if desired.

*Baking time may need to be adjusted depending on the thickness of the salmon.

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/

Thai Coconut Curry Soup

Thai is undoubtedly one of my favourite foods and this soup is no exception. Hope you will try it and let me know what you think. And..its from Michael Smith, one of my heroes…LOL. (My apologies to Michael for altering the original as shown)

Thai Coconut Curry Soup from Michael Smith
Meat
• 2 Chicken breasts (Good old Costco – I used their chicken strips in a bag – two handfuls partially thawed)
Produce
• 1 handful Bean sprouts (I substituted frozen broccoli pieces)
• 1 Carrot, shredded
• 1 bunch Cilantro, roots
• 1 bunch Cilantro, leaves
• 1 small knob Ginger, frozen
• 2 Green onions
• 2 stalks Lemon grass or 1 Tablespoon lemongrass paste
• 4 Lime, leaves
• 2 Limes, zest and juice
Canned Goods
• 2 cups Chicken broth
• 2 14 ounce cans Premium coconut milk
• 1 heaping tbsp Thai curry paste
Condiments
• 2 tbsp Fish sauce or less as you prefer
• 1 Sprinkle or two salt or soy sauce
Pasta & Grains
• 1 8 ounce package Rice noodles (Or skip either of these if you don’t want the starch)

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

OPTIONAL – Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Thai Jicama Salad

Pachyrhizus erosus, commonly known as jicama or Mexican yam, Mexican turnip, or Mexican water chestnut is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term “yam bean” can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.

imagesChopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice.

Our friend Lynda is a great Thai cook, having lived there for many years. This salad is awesome. FYI…yes jicama is available in Canada and the United States.

Thai Jicama Salad
Ingredients
2 green onions finely sliced
1 jicama sliced match sticks (2 to 3 cups)
1 cucumber chunk or match sticks
1 red pepper sliced
1/2 cup cilantro
1/4 cup Thai basil (or any basil)

Salad Dressing
1/4 cup lime juice
2 tbsp. fish sauce
2 tbsp. soya sauce
2 cloves of garlic minced
2 tsp sugar
1 minced red chili or 1/2 tsp crushed chili flakes

Combine all dressing ingredients and stir to dissolve sugar.
Place all salad ingredients in a bowl. Pour dressing over & toss well.

Great for a potluck…

Stefanos Ultimate Pad Thai

Stefano Faita is one of my favourite TV chefs. Thai food is also a favourite of mine. This recipe seems a little complicated, but if you prepare everything in advance it is quite fast to cook for your guests.

Stefano’s Ultimate Pad Thai 4 servings

INGREDIENTS
3/4(14-ounce) package flat rice noodles (1/4-inch thick)
4 tbsp. ketchup
3 tbsp. sugar
3 tbsp. lime juice
3 tbsp. fish sauce
1/2 cup vegetable oil
1/2 block extra firm, pressed tofu, diced or about 1 cup diced tofu
20 small to medium shrimp, peeled, deveined and tails removed
2 small chicken breasts, thinly sliced
Salt, to taste
3 eggs
2 shallots
1 heaping tbsp. ginger
1 heaping tbsp. garlic
2 Thai chilies, or to taste, chopped
3/4 cup peanuts, coarsely chopped
3 green onions, sliced on the diagonal
2 handfuls bean sprouts
3 limes, cut into wedges
Large handful cilantro, chopped

PREPARATION
Add boiling water to rice noodles. Let soak for about 1 minute. Drain and set aside. Alternatively, let soak in room temperature water until pliable, about 1 hour. (You can soak noodles in cold water and store in fridge 1 day in advance.)
To make sauce: add ketchup, lime juice, sugar, and fish sauce to small bowl. Whisk to combine. Set aside.
Add vegetable oil to wok and heat over medium heat. Fry tofu, until golden, about 1 to 2 minutes. Drain on paper towel. (Note this step can be done 1 day in advance).
Remove 3 tbsp. oil from the wok. Increase heat to high. Add chicken and season with salt. Stir-fry for 1 to 2 minutes. Add shrimp and stir-fry until both chicken and shrimp are just cooked, about 2 minutes. Transfer to plate.
Add shallots, chilies, garlic and ginger and stir-fry until lightly golden, about 30 seconds. Add eggs. Let fry for 1 minute.
Add noodles then sauce. Stir-fry for 1 to 2 minutes.
Add chicken and shrimp back to the wok. Cook until heated through, about 1 to 2 minutes.
Garnish pad Thai with peanuts, green onion, bean sprouts, cilantro and lime wedges.
Yield: 4 servings.

Thai Pumpkin Soup

Must be the cold weather here (a chilly 23 degrees C) that makes me crave soup…LOL. Was looking for a quick lunch the other day and noticed we had canned pumpkin. Since I love almost all things Thai I thought I would try this one. I loved it but Larry thought it was a little sweet with the brown sugar and coconut milk. Guess next time I’ll cut down on the sugar…and maybe add pieces of real Thai chili…FYI – I skipped the peanut butter option!

Thai Pumpkin Soup
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4
A tasty Thai inspired pumpkin and coconut soup that that takes less than 15 minutes to make!

ingredients
• 2 tablespoons red curry paste
• 2 cups chicken broth or vegetable broth
• 1 (14 ounce) can coconut milk
• 2 (15 ounce) cans pumpkin puree or 4 cups homemade pumpkin puree
• 2 tablespoons fish sauce or soy sauce
• 2 tablespoons palm sugar or brown sugar (okay Larry I will cut this back!)
• 2 tablespoons lime juice (~1 lime)
directions
1. Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
2. Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.

Note: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before pureeing.
Option: Use another sweet winter squash like butternut squash  instead of pumpkin.
Option: Add 1/4 cup peanut butter! Try it, you’ll love it!

Green Papaya Salad

Our friend Lynda spent several years in Thailand with her husband. When she cooks Thai food it is incredible! She has introduced this salad not only to us, but also to many Mexicans who never realized you could use green papayas. Of course, Lynda grows them in her yard…. Might be a little hard to find for our Northern friends…

This is great when served with chicken satay….

photo

Green Papaya Salad

½ pound green papaya shredded in food processor

1 clove garlic

2 to 3 red Chile peppers seeded

1 tomato sliced

1 to 2 tablespoons fish sauce (yeah it smells bad but you don’t notice it when it is used in this recipe)

3 tablespoons lime juice

Lettuce leaves or cabbage squares (optional)

1 lime cut into wedges

Peel and seed the papaya. Grind together garlic and red Chile peppers in a food processor or mortar. Mix together the papaya, tomato, fish sauce and lime juice; add in garlic mixture and toss lightly. Serve with lime wedges and garnish with Chile peppers.

NOTES :  Shredded carrots or cucumber can be substituted for the papaya. Thais like theirs with ground peanuts! I agree…

Makes four servings.

Coconut Chicken Stew – Thai Style

Coconut Chicken Stew – Food and Drink Magazine
AUTUMN 2007
BY EMILY RICHARDS
1 lb (500 g) boneless skinless chicken breasts or thighs
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces*
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmine rice*
Lime wedgesShredded coconut

*If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour.

1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes.

2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.

3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.

4. Serve each bowl with basmati rice and lime wedge and some shredded coconut.

Serves 4