Archive for Food

How to make up for a mediocre meal.

Want to make a romantic, smooth, velvety, decadent and elegant dessert to impress someone? This is surely going to win ANYONE’s heart. Anyday. Chocolate mousse is the answer. 😀 Mousse with double “s”, that is.

INGREDIENTS:

Dark chocolate 1 bar (I used 60% Ghirardelli dark chocolate)

Butter 1 Tbsp.

Heavy cream 1/2 cup

Vanilla 1/4 Tsp.

Egg yolks 2 large

Sugar 1 Tbsp.

Water 1/4 cup

Salt 1 small pinch

DIRECTIONS:

1. Break chocolate into little pieces and put in a bowl with the butter and half of the water, and melt over a hot water in a saucepan over the stove.

2. Set aside and let cool to room temperature.

3. Whip egg yolks with sugar and water on top of hot water on a stove until pale in color and foamy. Egg mixture should be hot to the touch.

4. Whip cream until soft peak form. Be careful to not overwhip, because we want the cream to be on the soft side so that the final product is smooth and shiny.

5.  Add the egg mixture to the chocolate mixture and mix well.

6. Add the whipped cream and fold gently until incorporated.

7. Pour into 4 small size ramekins or 2 martini glasses and chill for at least 4 hours. (This is a little rich, so 4 little ones should be more than enough. Don’t worry.)

8. Be ready for all the praises that will be sing on the chocolate mousse and you! 🙂

Have fun! Make a mess on purpose, so you benefit from “cleaning” the chocolate off of the bowls. 😉

 

 

 

 

Comments (1)

Let’s cook up a rainbow!!

🙂 I guess I got your attention. Today, I wanted to share a recipe with you that is super super delicious and the bonus is that it is very wholesome! Dr. Oz would be so proud of me, if he sees this! 🙂 This is a dish that I created by using leftover vegetables, beans and roots I can find in my kitchen. These are the things I kept in mind…

A. Lots of fiber

B. Variety in color (rainbow), hence the nutrients & anti-oxidants

C. Low fat

Sound good yet? I also generously added some Garam Masala (Blend of North Indian Spices), Cumin and SUPERFOOD- turmeric. Let’s get this going!

Purple yam, regular yam, chopped ginger and onion.

Bay leaves, cumin, garam masala, and turmeric. Yes, I buy 1 pounders! 🙂

During the creation. Wish you could smell this!

Final product! See wasn't it easy?? 🙂

Things I found in my pantry and fridge today:

Roots: Purple yam and regular yam.

Veggies: Mushrooms and onions.

Pantry goodies: Garbanzo beans, black beans, sweet peas ( I rinsed them in water 2-3 times and drained), diced canned tomatoes.

Spices: Ginger, garam masala, cumin, turmeric and bay leaves.

Protein: 1 chicken breast.

DIRECTIONS:

1. Chop ginger and cut onions. Cut the roots in small pieces. Cut chicken in to little pieces. (That is very little).

2. Place a large skillet on medium heat. Add canola oil. Once hot, add bay leaves.

3. Add onion and ginger. Cook until onion is translucent.

4. Add chicken. Cook through.

5. Add mushrooms. Stir.

6. Add garam masala, cumin, turmeric and stir well.

7. Add tomatoes. Stir.

8. Add roots, beans and peas. Stir.

9. Season with salt, mix it all well and simmer for about 30 minutes covered on low heat.

10. Serve on top of brown rice. I like to cook my brown rice with 1 part quinoa and 3 parts rice.

Hope you will try this recipe. I hate to sound boring and tell you all the nutrients in this dish. It has the colors that each represent their own goodness. There is purple, orange, green, red, brown, yellow, and all the spices. 🙂 This is also one of those dishes that get better the next day. So I always make big batches. This batch will serve about 8-10 portions.

Hope you will give it a try and let me know if you have any questions. 🙂

Even if this dish is leaning more towards my Indian side… I still say Thai it, you’ll like it!

Enjoy!

Comments (2)

Move over, butter.. Thai seafood dip is here!

I HEART butter. I do.. with all my heart. And it kind of shows, too. 😉 However, there is time and place for it. Many of them, too. However, not with seafood, in my opinion anyways. I grew up eating a lot of fish and seafood. Mostly fresh water fish though. Bangkok – where I grew up- is by the river. As a result, we get lots of fresh water prawns and all kinds of fish. Hmm.. good old days! 🙂

I have a recipe for you today, for a choice for your seafood dip, apart from butter. Let me tempt you by telling you the best part about it, (apart from being ridiculously delish) it has NO FAT. Nada. It is made of lime juice, garlic, Thai chili peppers and salt. Oh, a little bit of sugar to bring out all the flavors.

Recipe:

1 lime

1 clove of garlic

Thai chili pepper (or jalapeno) or not… It’s optional

2 tsp. sugar ( I used my mango jam to add mango flavor, color and sweetness to it this time)

1 tsp. salt 

2 tbsp. lukewarm water.

Directions:

 -Finely chop chili pepper and garlic.

– Put in a little ramekin.

– Add lime juice, sugar, salt and mix well.

– Add the water and stir until nicely blended.

– Dip your fave grilled or steamed seafood in it.

Wasn’t that easy? Here is how mine looked. I had it with grilled shrimp and brown rice with a generous size green salad to start with.

Thai Seafood Dip

Thai Seafood Dip. Yummalicious!

Remember, my friends, Thai it, you’ll like it!

Ciaociao!

Comments (1)

Home-Made Mango Jam

So with the weather getting nicer and nicer these days- especially when this comes from a Southern Californian, it means REALLY nice weather. Like, totally! 😉 There are lots of fresh ripe fruits to enjoy. With eyes bigger than the belly, sometimes, you might end up with lots of mangos like I did.  I love eating them on their own. If I have leftovers, poof! they become mango lassi. It is the best breakfast ever. Super yummy and rich in nutrients. The other best thing to do with extra mangos is making home-made mango jam. I have the recipe for you below, as well ideas on how to enjoy this lovely jam.

Here are a some ideas how to enjoy mango jam.

1. Straight on a piece of toast.

2. Brie en croute.

3. Bruscetta with goat cheese and mango jam. (This is particularly yum for h’ors d’oeuvres!!)

Ingredients:

6 cups of ripe mango, peeled, stoned, cut and mashed (I love the Kent variety.)

1.5 cups of sugar (or 1 cup agave nectar, or 1 cup honey)

1 pouch powder pectin (gives it the spreadable consistency)

1/2 Tsp. lime zest

3 limes, juiced

Directions:

1. Prepare the mango as mentioned above, peel, stone, cut and mashed. Use caution- it can be slippery.

2. Mix pectin with 1/2 cup of sugar to help prevent from clumping once in the fruit mixture. If you are not using sugar, you just have to make sure to stir really well, so the pectin doesn’t clump up.

3. In a large pot, add the prepared mango, lime juice and zest, and cook on medium heat. Add the sugar and pectin mixture. Stir well.

4. Bring to a rolling boil. Then, add the rest of the sugar and stir well. Cook for 8-10 more minutes. Stirring consistantly.

5. Ladel into pasteurized jars. Let sit and cool at room temperature for 24 hours. Once opened, stays refrigerated for upto 3 weeks.

This recipe tastes very tropical with the addition of lime juice and zest. I am going to try and add some Thai chili peppers to it next time, so it can be used on savory foods as well.  

Yummmm!

Mango and Lime.

LOVE the color!!

Comments (5)

Little Saigon – Foodie’s Paradise

Where do I buy all of my intimidating/exotic/God-knows-what-it-is ingredients for the classes and recipes I share with you?? I go to a few places- 99 Ranch Market off of Jeffrey (5 freeway), Little Saigon in Westminster, and Laguna Niguel Farmer’s market which I posted a blog about earlier this month. Although, it might seem daunting to take on this challenge and go shopping for Thai ingredients in the beginning, you will slooooowly start to recongize things and become more open to the adventure of what you might find each time. Come on, give it a Thai! 🙂 (I’m just enjoying the Thai-try play on words too too much!!)

Live crab in a tank

Does it get fresher than this? 😉

Jasmine tea.

These, my friends, are banana blossoms… I know whatcha thinkin’. They are kind of exotic. 😀

An alternative for our same old latte. 😉

If you have taken my class, I don't want you anywhere near these! You know how to make them from scratch!

Some of my groceries. Fresh fruits and veggies are mmm mmm good!

Always remember, Thai it, you’ll like it! 😀

Ciaociao!

Comments (3)

Spicy Thai Glass Noodles

Have you ever been to a Thai restaurant? Have you had certain dishes that you can never figure out what’s in them. Your tastebuds go, “what just happened?!” The visual, aromas, flavors and colors are still lingering on in your mind for the next couple of days? Well, it is my job to demystify those secrets for you. Today, I am going to share with you a recipe that my students LOVE. It is yummy, easy to make, easy to find ingredients, very low in fat and best of all, it will turn you into the most desirable friend, spouse or anything in between. You will have that POWER! I will show you how to make Spicy Thai Glass Noodles.

I like to have my spicy glass noodles with lots of lettuce. It helps cool down the spiciness of the dish and also, adds fiber to your diet. You’ll love it.

Glass noodles

Glass noodles. They come in rolls like this.

Dressing in the making.

Dressing in the making.

Chinese celery is refreshingly pungent. Great for salads. Thai it! 😉

Voila! Spicy Glass Noodles!

Voila! Have this with lots of greens and with someone you love. 🙂

Ingredients:

1 roll of glass noodles (found in Asian stores) 

1 Lime

2 Tbsp. of fish sauce (Tiparos brand is the best!)

1 Tbsp of sugar

1 Thai chili, chopped (optional)

1/4 cup sliced onion (you can use red onion or shallots, too)

1/2 cup diced tomatoes

1/4 cup of roasted unsalted peanuts

1/2 cup of cooked shrimp (or any favorite meat, just cut in smaller pieces)

2 Tbsp. Chinese celery (or cilantro) for garnish

* Did you notice? Very low fat. 😀 As promised.

Here is how you do it:

1. In a bowl, make the dressing with lime juice, fish sauce, sugar and chili pepper. Mix well and let rest for a few minutes.

2. Cook the glass noodles in boiling water for about 3-4 minutes, until soft. You have to try it and make sure it is not to chewy. Watch out, it will be hot.

3. Rinse with cold water to stop cooking. Cut into 4 inch length.

4. Add onion, tomatoes, cooked shrimp and peanuts.

5. Toss in the noodles and mix well.

6. Garnish with Chinese celery and serve immediately.

7. Enjoy!

Remember, Thai it, you’ll like it! 🙂

Til next time, my friends.

Comments (3)

Step by step – how to clean cilantro roots for Thai cooking.

Cilantro is a fragrant herb that can light up a blah dish. The leaves are delicate and are usualy used for garnishing. Did you know that the roots have even stronger aroma but have the strength to withstand mashing and heat and deliver that aroma to many of your culinary creations? A good example, if you make your own chicken stock, try using the roots when you add the celery, onion and carrot for the mirepoix. The mashed roots will take the stock to another level. Cilantro root is good excellent for killing fishy smells. So next time you marinate fish, try a root in your marinate. Your fish will smell like roses.. Just kidding. They will smell noticably fresh.

In superstores, cilantro comes with their roots chopped off. If you buy it at your local farmers market, you will have better luck. See the following pictures on how to clean them up. The good news is that they freeze so well, that you can store them for months of usage.

As always, Thai it, you’ll like it!! 😉

Cut them about 4 inches from the base of the stems.

See the dirty roots? That's what we're cleaning.

Run a pairing knife up and down the surface of the roots. That is my attempt to make it look like I am moving. 😛

See the difference??

Repeat until finish and rinse well. Then, dry on a kitchen towel. Store in a zip top bag and freeze.

Comments (2)

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