Posts Tagged recipe

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!

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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!!

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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.

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