Posts Tagged Thai food

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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The chicken wings I’ve been telling you about.

In the post about my Thai Grilled Chicken Wings, I never took or posted the final pictures of the wings, because my hands were occupied grilling them and serving afterwards. This time, I had to make sure to bust out my phone to snap a quick shot for you! Hope you will try the recipe this summer!  

Better late than never, ha? 😀 Remember to make a refreshing salad to go with it, too.

Thai it, you’ll love it!!

Til then..

Chicken wings.

Garlic, black pepper corn, cilantro roots and fish sauce marinated chicken wings

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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!

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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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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.

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Hidden Gem- Laguna Niguel Farmers Market

If you know me, you have heard me talk about this market tons of times. 😀 Instead of rambling, I will tell you my top 2 favorite shops I love at this market and I will just post some pictures for you. They will say a thousand words- each.

Asian vegetable stand: You don’t know this, but this stand is very very dear to my heart. They have 6-8 kinds of basil ALONE. They have the freshest herbs, vegetables, and lots and lots of dark leafy greens; bok choy, kale, arugula, Chinese broccoli, mustard greens, and so much more. So super good for you, at pretty inexpensive prices, too. I recommend getting here early-9 am- to get the first dibs of all the goodies. They run out of certain popular herbs if you get there late- say noon. The owners are very friendly. They are originally Hmong, which is North of Thailand. So some of them actually speak Thai!!! 😀 Sweet! 

This week, I bought Thai sweet basil (for green curry & chicken and basil leaves), pepper basil (stir fry dishes), dill (potato and dill), cilantro, mint (for mojitos!), and red lettuce leaves. Yumm!

Another one is Mangi Con Amore: Mamma Stella sells Italian home-made pasta, sauces, spreads, cookies and oh, fresh home-made cannolis!! They are sooooo soooooo good!!! Everything is home-made. You can visit her website and see for yourself at www.magiconamore.com. Stella is so lively and charming, you will be greeted with her fully Italiano Buongiorno and a big smile. Her warmth makes you feel like you are not buying food from a shop, but imagine your loving aunt giving you food to take home with you. This week, I bought Spinach ravioli and Salamoia (herbed salt.) She tells you how to cook the pasta and what sauces go well on each of them. Gulp!!! You’ll love Mangi Con Amore. So totally bellissima, my friends. 😉

As promised, I will stop right here and share the pictures of this wonderful market I highly recommend for you to visit. It is at the corner of La Paz and Pacific Park Drive in Laguna Niguel- near Henry’s Market. Sundays 9 am – 1 pm.  

Perfect tomatoes.

Perfect tomatoes.

Rainier cherries.

Rainier cherries.

Strongly onionated!

Strongly onionated!

Lemongrass

Lemongrass. They grow the best I have ever come across.

More fresh stuff!

Stella, the brightest star in the farmers market 🙂 I heart her.

Pluot, blueberries and cherry monster! Is this killer cute or what?!

Flowers selection is huge here.

Pomegranate and apple jelly. Been eyeing this for a while!

Pomegranate and apple jelly. Been eyeing this for a while!

I opened the jar so you can smell the herbs. 🙂

Yummy herb and lemon salt.

So, that is it, my friends. Take advantage of the beautiful weather with fresh fruits and vegetables. You will love it, I promise. 😀

See you there next Sunday!

Ciao bellissima! 😀

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Meet my other friend – Tom– Tom Yum

You must think I’m joking and playing around with this name after I pulled the Clawed-ine joke. 😀  Tom Yum is actually a name of a soup that is one of the most famous soups in the world. It is the Thai spicy and sour soup. Usually with shrimp or chicken in it. The soup is chicken broth or vegetable broth-based soup, so it is quite light. A good friend of mine went on a diet of this soup for two months along with eating sufficient servings of fresh whole fruits and vegetables and lost a significant amount of weight. Of course, this is not meant to starve you into being thin, because it is unhealhty. If 5-6 small light meals are the ticket to great health, Tom Yum totally fits the bill. The soup is very satifying, because of all the flavors you get and it is not over powered by fatty creams and too much protein. And you serve it with rice, so it is plenty filling.

Here is how you make it.

Ingredients:

3 cups chicken broth

1 stalk lemongrass, mashed and cut at an angle

3 slices of galangal (it’s ok to use fresh ginger root for substitute, but galangal is better, if you can find it.)

4 leaves of kaffir lime leaves, torn to release the heavenly aroma (or lime zest)

1 Thai chili pepper (or jalapeno)

1/4 cup sliced shallots or red onion

1 lime

3 tbsp. fish sauce or 1 teaspoon salt   – Make me proud and don’t use soy sauce in this dish. 😉

6-10 shrimp ( I like to buy whole and I de-vein and peel them and leave the head and tail on. Don’t freak out. It adds such great flavors to the soup. But you can totaly use whatever shrimp you like. :))

4 mushrooms quartered

1/4 cup chopped cilantro

Serves 2, but you might not want to share!

Here’s how:

– Bring the broth to a boil.

– Add lemongrass, kaffir lime leaves, galangal, shallots, and the chili in the boiling broth.

– Season with fish sauce and add mushrooms.

– Once the broth comes to a boil, add the shrimp and cook until they turn pink. Remove from heat.

– Squeeze in the lime and garnish with cilantro.

– Serve fresh and hot on jasmine rice.

– Mmmm.. Yummmmm… 😀

Tom Yum Soup with Shrimp

Best soup in the world! 😀

I hope you will give it a try and let me know how your soup turns out. Feel free to post questions. I will get back to you as soon as I can.

Thai it, you’ll like it! 😉

Well, the weekend starts in about 4 hours. Make sure to enjoy every minute of it!

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