Feeds:
Posts
Comments

Archive for May, 2010

~Banana Blossom, how to prepare for Thai & Vietnamese Recipe~

Posted in Recipes, Thai Cooking School: How to series on May 30, 2010| 4 Comments »

Banana Blossom  Hue Plee

How to prepare Banana BlossomMost of my students have no idea of  how to prepare banana blossom. Then even after knowing how, they still need to acquire a taste for it. It is a little bitter by itself. I would recommend anyone to try it with Phad Thai for the first time just like you would  fresh bean sprout; the contrast in the texture and flavor that makes the whole experience very exciting.

The steps to prepare banana blossom are very simple. You will need to learn how to do it once. Then cooking with Southeast Asian recipes will be easy. My favorite way to cook banana blossom is in banana blossom salad and lightly salt coconut milk broth (Tom Kati). Thais love to eat it fresh as prepared below and serve as- is as alongside with Phad Thai and Chili dip.   

 Now that you have an idea of how to use the prepared shredded banana blossom, let the lesson begin…

Banana tree with banana and blossom

 First, the farmer will remove the flower about about 6 to 10 inches long) from the tree. 

 

In your kitchen, remove and discard all pink pedal until it comes to a white or ivory color part. 

  

Discard the stem. 

 

Fold a few petals together and slice 

 

Soak in salt water or lime water immediately and keep in a bowl until ready to use. Use about 1 cup water with 1/2 teaspoon salt or 1 tablespoon lime juice. Drain.

Those are all the steps to it. But there will be another blog entry on where and how to buy banana blossoms.

Read Full Post »

~Phuket Stir-fried Blue Crab with Black Pepper Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, tagged , , , , , , , , on May 29, 2010| 1 Comment »

Phuket Stir-fried Blue Crab with Black Pepper Recipe

Phoo Phad Prik Thai Dam

The world is just a finger tip away.

I would like to share with you my family cooking and recipes from Phuket, Thailand. These photos were taken by cell phone and then downloaded onto facebook. I called my niece Darunee Khruasanit in Phuket after seeing her food photography and asked for permission to show her photos and recipes on my blog. I would like to share this delicious dish from my home town Phuket where blue crab is very fresh and equally delicious. You can find blue crab in Seattle at Asian Markets such as Viet Wah and Uwajimaya.

Ingredients for Stir-fried Blue Crab with Black Pepper

You will need all the ingredients from the above picture.

4 blue crabs, 2 cloves garlic, 1 Anaheim chili pepper, 5 green onions and 1/2 onion

3 tablespoons canola oil

2 cloves garlic, peeled and minced

4 blue crabs, cleaned and cut in half

1 teaspoon ground black pepper

2 tablespoons light soy sauce

1 teaspoon brown sugar

1 Anaheim, cut into large dices

1/2 onion, sliced

5 green onions, cut into 1 inch length

Here is the final delicious result.

I am planning to cook up this same dish with some local Dungeness crab next week. I can’t wait to savor this dish again. It is the contrast of flavors that excited me. I remember the flavor so well, the spicy black pepper flavor that contrasts with sweet crab and green onion. I am so close to my home land, and can imagine eating this  black pepper blue crab on the beach~ I can feel the sea breeze right now; the one that would make a sweat on my forehead feel cool like air conditioning.

© 2010  Pranee Khruasanit Halvorsen   
 Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com

Read Full Post »

~Asparagus & Lovage Soup Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Soup Recipe, Thai Vegetarian Recipe, tagged on May 26, 2010| 3 Comments »

I fell in love with Lovage at the first taste twenty four years ago in a herb garden in Zurich, Switzerland. First I saw some tall herbs and plants; my friend asked me to smell and taste some. I was excited by the aroma, and learned the story of Maggi soup and the use of Maggi seasoning sauce in Switzerland. Thais love maggi seasoning sauce from Maggi of Switzerland. Thais use it interchangeably with soy sauce or Golden Mountain sauce. 

Lovage (Levisticum officinale) is a large herb that can grow to 6 feet tall in my garden but I always remove the tall stems. It is used in south European Cuisine. Lovage grows well in Pacific Northwest.

Lovage from Pranee's herb garden

In Seattle, I had a chance to savor the lovage soup twice, once at the herb farm (Lovage &  Stining Nettle Soup) and and another one at the Crush restaurant (Lovage & Leek Soup) in Seattle. With that taste memories that I have, I have prepared this soup for my family one day from the left over grilled asparagus and fresh lovage from my garden.

I hope you see a Thai connection for this recipe and I want to encourage gluten-free cooks to use more lovage in Thai cooking to gain unique flavor that is similar to soy sauce or Maggi sauce.

Serves: 4 

3 tablespoons canola oil or extra light olive oil
½ cup diced onion
2 cloves garlic, minced
2 cups lovage leave, chopped plus 2 tablespoons for garnish
2 cups grilled or fresh asparagus, chopped
1 teaspoon sea salt
3 cups chicken broth or vegetable broth
½ teaspoon paprika

Heat a frying pan on medium heat and add canola oil when hot. Stir onion and garlic until fragrant and onion become translucent. Stir in lovage for 30 seconds before adding grilled asparagus and sea salt. Pour into a large pot and add chicken broth and bring to a boil. Lets it cook on medium heat until asparagus is soft. About 15 minutes. Stir in paprika. Serve as is or use a blend in the blender. Garnish with chopped lovage.

Vegetarian option: substitute chicken broth with vegetable or mushroom broth.

© 2010  Pranee Khruasanit Halvorsen  
I Love Thai cooking

Read Full Post »

~The Best Chinese at Home, Grace Young’s Velvet Chicken with Asparagus Recipe~

Posted in Thai Cooking School: How to series, Thai Stir-fry Recipe, tagged , , , , on May 24, 2010| 2 Comments »

local fresh asparagus, from the farm to the wok

I was glad to stay home and cook for my family tonight. But it is not just any cooking; I was wokking up Grace Young’s recipe: Velvet Chicken with Asparagus. It was the recipe from the cooking class and the cookbook “Stir-frying to the Sky’s Edge’. This recipe was appealed to me during the class last week of how the chicken was cooked by her technique (velveting) was so succulent. She mentioned that it is also the same technique that is used by Chinese chef to prepare chicken for Kung Pao Chicken and other classic dishes. At home today I followed Grace’s advice. I purchased the best and freshest ingredients. I purchased local organic chicken and local Washington asparagus. I dropped water in a wok to test and it did evaporate in two seconds. Like I always tell my students, please try to cook the recipe from the class within a week. And I did follow my advice. While cooking, I remember every step that Grace showed us during the class. With prepping before hand, the cooking went really fast. I was glad that my husband and son were already at the table with steamed jasmine rice waiting for the dish and we enjoyed while the wok hay was still in our dining atmosphere. 

It was quietness and the way we ate, I knew my family was happy with warm jasmine rice and velvet chicken and asparagus. And I was too that the cooking was easy, quick and fun altogether. The most important thing is I don’t need to search for a good Chinese restaurant any more. All I have to do now is trying new recipes from Grace Young’s cookbook. She is amazing teacher and cookbook author. Let’s Stir-fry to the Sky’s Edge.

Read Full Post »

~Cilantro roots, Truely Authentic Thai~

Posted in Recipes, Thai Gluten Free Recipe, Thai Stir-fry Recipe, tagged , , , , , , on May 23, 2010| 2 Comments »

 

Cilantro roots, authentic Thai Cooking

 

 After taking cooking class “Stir-Frying to the Sky’s Edge taught by Grace Young at the Sizzle Works, I was inspired to do more reading. There were three books on the subject by Grace Yong: The Breath of a Wok and Stir-frying to the Sky’s Edge and Martin Yan: Everybody’s Wokking. I came across the comment made by Martin Yan on the cilantro root and I am very happy to share this with you.

“I can’t understand why the Thais are the only ones who cook with cilantro roots. The roots have a deep, rich flavor, less spicy than the feathery leaves. My produce man is so fastidious he trims off the roots, so I save a spot in my garden to grow my own supply. You can omit the roots from this recipe; …..will still taste great, just not quite as authentic Thai.”

Martin Yan: Everybody’s Wokking

In Seattle you can find cilantro that come with root at farmer’s market and occasionally at PCC Natural Markets. To learn more about about Thai cooking with cilantro roots and cook up an easy recipe Garlic Prawn (Kratiem Prik Thai Prawn)  please click here.

Cilantro roots is an essential part of Thai curry paste along with galangal, lemongrass, garlic and shallot

 

 

 

A Mountain of cilantro roots at Flower Market, Bangkok

Read Full Post »

~Grilled Fish Sauce Chicken Wing Recipe~

Posted in Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Snack & Street Food Recipe, tagged , , , , , , on May 20, 2010| 1 Comment »

   

Fish Sauce Chicken Wing

My son loves Teriyaki Chicken and also chicken wing. After eating and inhaling fish sauce chicken wing with sticky rice at the Pok Pok Thai Restaurant in Portland , I decided to create a recipe that is close to my tasting memories. I substituted fish sauce for soy sauce in my own teriyaki sauce recipe created way back. And it works, now everyone loves the fish sauce chicken wings as well. To get a nice even brown, you have to be patient and keep turning the chicken every 5 minutes. Please remember that the high heat can burn the skin quickly due to the brown sugar used in the marinade.   After a few tries, I am happy with the result. Time to get your fingers dirty by eating this dish and  might as well with Thai sticky rice, because that is the best way to eat it.  

Grilled Fish Sauce Chicken Wing  

Gai Nampla Yang  

Yield: 10 wings
4 tablespoons brown sugar
4 tablespoons fish sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 pounds chicken wings, about 10 wings

To make a marinade, stir sugar, fish sauce, dry sherry and rice vinegar in a large bowl until sugar is dissolved. Place chicken wings in a zip-lock bag and pour in marinade. Remove the air from the bag and seal. Let’s it marinated in refrigerator for at least three hours and flip the bag every half hour. Drain well before grilling.Pre-heat the gas grill, then set at medium heat. Grill both side until nicely brown but not burnt and it will take about 20 to 30 minutes.  

Serve with jasmine rice or sticky rice and  Somtum: Thai Green Papaya Salad. Sriracha hot sauce and sweet chili sauce also are ideal dipping sauces for chicken wings.  

© 2010  Pranee Khruasanit Halvorsen  

Read Full Post »

~Thai Crab Salad with Mango Recipe~

Posted in Pranee's Culinary Tales, Pranee's Thai Cooking Videos, Thai Gluten Free Recipe, Thai Salad Recipe, tagged , , , , , , , on May 15, 2010| 4 Comments »

Eating in Southeast Asia

Traveling through Vietnam in 2009 as a culinary tour leader was an interesting and heartwarming experience. The local people are so eager to share their country’s wonderful cuisine and culture and spend time with you. You’re treated more like a welcome guest than a tourist.

Back home in Phuket with my traveling companion, we rested and strolled on the beach and enjoyed the best food in Phuket: local seafood.

We were lucky to become friends with Chef Tony of the popular Rockfish Restaurant after savoring our first plate of his Thai crab salad. He generously agreed to share his recipe and do a cooking video for my newsletter to welcome our mango season here in America.

Chef Tony Wringley has been working at Rockfish Restaurant as executive chef for the past 6 months. His recipe was inspired by local and seasonal ingredients from Phuket Island such as local crab, fresh mango and coconut. Chef Tony has captured the flavors of the tropical island of Phuket with this Thai crab salad.

Thai Crab Salad with Mango and Shaved Coconut

Thai Crab Salad with Mango and Shaved Fresh Coconut Recipe

Yum Pu Mamuang Maprow

Recipe by Chef Tony Wrigley
Executive Chef, Rockfish Restaurant
Kamala Beach, Phuket, Thailand
Rockfish Restaurant

Serves: 1

½ cup cooked crab meat
½ cup diced mango, about half mango
¼ cup sliced red spur chili or Anaheim pepper
2 green onions, chopped into 1-inch long pieces
3 sprigs cilantro, torn into large pieces
10 Thai basil leaves or sweet basil, torn in half
¼ cup chili peanuts or dry roasted peanuts
2 teaspoons fish sauce
1 teaspoon sugar
1 teaspoon olive oil
2 tablespoons lime juice, about 1 lime
¼ cup fresh shaved coconut or dry coconut chips
1 teaspoon chili oil for presentation

Gently combine crab, mango, red spur chili, green onions, cilantro, Thai basil and chili peanuts. Add fish sauce, sugar, olive oil and lime juice, and fold just to mix. Place crab salad on the plate, garnish with shaved fresh coconut on top and decorate the plate with chili oil. Makes one serving.

How to shave fresh coconut with a peeler

© 2011 Pranee Khruasanit Halvorsen

I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .

Read Full Post »

~Amok, the Khmer Fish Stew Recipe from the Wall of Angkor Thom~

Posted in Pranee's Culinary Tales, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, tagged , , , , , , , , on May 3, 2010| 3 Comments »

The Making of Amok, Angkor Thom in 1300

Amok
Khmer Fish Stew

Servings: 4
3 tablespoons canola oil
8 tablespoons Khmer curry paste (please see Khroeung, Khmer Curry Paste Recipe)
3 cups spinach, amaranth, la lot (wild pepper leaf) or pea vine
1 pound catfish filets or any white fish cut into a bite size
6 tablespoons coconut milk
1 egg
2 teaspoons fish sauce
½ cup Thai basil

Heat canola oil and curry paste in a frying pan until fragrant. Stir in spinach until wilted and then stir in fish. Add coconut milk and egg and fold in until the fish is cooked. Then stir in fish sauce and Thai basil until Thai basil is just wilted.  Serve with jasmine rice.

© 2009  Pranee Khruasanit Halvorsen

I Love Thai cooking

Amok, Khmer fish curry in banana leaf-cup

Read Full Post »

~Kroeung, Khmer Curry Paste Recipe~

Posted in Pranee's Travel Thailand & Beyond, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Sauce & Condiment Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , on May 3, 2010| 4 Comments »

Kroeung, Khmer Curry Paste

Kroeung is Khmer curry paste that is versatile for many curry dishes in Khmer cuisine such as famous national dish, Amok (fish cake), chicken curry with sorrel leaves or fish stew with seasonal vegetable. Like Thai curry paste, Khmer curry paste consists of fresh herbs which will give pungent flavor and aroma. This curry paste is easy to prepare with a food processor and keeps well in the freezer for up to 6 months. This recipe is inspired by Le Tigre De Papier cooking class, my recent trip to Siem Reap March 2010.

 

Kroeung

Khmer Curry Paste

น้ำพริกแกงแดงเขมร

Yield: 1 cup curry paste for making two to three curry dishes

 
10 fresh or dried Thai chilies
2 large fresh Thai spur chilies or dried New Mexico Chili pods or guajllo chile pods
2-inch galangal root, trimmed and sliced to about 1/4 cup
4-inch fresh turmeric, sliced to about ¼ cup or 2 teaspoons turmeric powder
6 cloves garlic, peeled and sliced
2 lemongrass stalks, trimmed and finely sliced
2 shallots, peeled and sliced to about ¼ cup
10 Kaffir lime leaves, finely shredded
1 teaspoon black peppercorns
1 teaspoon salt
1 teaspoon shrimp paste
¼ cup canola oil

Cut and soak dried New Mexico chili pods in hot water water for one hour; then drain. Place New Mexico chili pods,  fresh or dried Thai chilies, galangal, turmeric, garlic, lemongrass, shallots, Kaffir lime leaves, black peppercorns, salt and shrimp paste  in food processor and blend until it forms a smooth paste, about 15 minutes. Use spatula to clean the edge a few times. It is ready to use for cooking.

Thai Vegetarian option: omit shrimp paste and replace with 2 teaspoons mushroom powder

Gluten-Free Recipe

 

© 2012  Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
 
Related articles

Read Full Post »