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Archive for June, 2010

~Chef Olaiya Land, Featured Chef & Culinary Instructor~

Posted in Recipes, tagged , , , , , , , on June 29, 2010| Leave a Comment »

Chef Olaiya Land

Culinary Instructor &  Chef Owner of OlaiyalandCatering.com

Chef Olaiya and I have been teaching at many schools together but only in the summer 2009 at the Dog Mountain Farm did I have a chance to knew her and her food. Her cooking presentation was a feast of the edible arts but yet were simple and real with what was taken fresh from the farm.  She had presented all of her food-related philosophy with her specialty is local, seasonal and organic ingredient. I have seen all in action happen at the Dog Mountain Farm Chef dinner program, where the locals of Washington state and guests from as far as Europe have attended this event to surrounded by orchards, and the vegetable garden with a view of Cascade Mountain. They have chosen the perfect activity with which to enjoy the Pacific Northwest had to offer: with local food, outdoor style of experience.

http://www.dogmtnfarm.com/

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This Summer Chef Olaiya Land returns to teach her cooking class at the Dog Mountain Farm with a three-course lunch. Students will have a chance to harvest some ingredients, cook and enjoy the foods; and the farm lifestyle. Please see her schedule below. Please learn more about Chef Olaiya Land on her website to get up closed and personal with her cooking.

About Chef Olaiya Land: http://www.olaiyalandcatering.com/about_olaiya.html

 

 

Heirloom Tomato Salad with Sherry Vinaigrette

 

Heirloom Tomato Salad with Sherry Vinaigrette

Recipe by Chef Olaiya Land

Serves: 4-6

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 1/2 pounds (about 6 medium) heirloom tomatoes, cored and cut into 1/3-inch-thick slices
1/2 cup very thinly sliced red or sweet onion, cut into rings
2 shallots, very thinly sliced
1/4 cup basil and/or mint, cut into chiffonade (thin strips)

In a small bowl whisk together the lemon juice, vinegar, mustard, garlic and sugar.  Season to taste with salt and pepper.  Add the oil in a slow stream while whisking.  Continue to whisk until the vinaigrette has emulsified.  Arrange the tomato slices on a serving dish, scatter the onion and the shallots over them, and pour 2/3 of the vinaigrette over the salad. Rest the salad for 20 minutes to allow flavors to come together, then taste and add more vinaigrette if you like.  Sprinkle the tomatoes with the basil and/or mint and serve immediately.

http://www.olaiyalandcatering.com/

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~Grilled Asparagus with Lemongrass Viniagrette Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , , , on June 26, 2010| 4 Comments »

Asparagus Everyday!

Summer is just beginning in Seattle and you will find many uses for my lemongrass vinaigrette recipe all this summer. I adore asparagus, and every chance I can I cook local asparagus. When I use a grill to cook meat or seafood for a main dish, I like to use grilled asparagus with lemongrass vinaigrette as a side dish.

One tip is to prepare the lemongrass infused vinegar a day before making the Lemongrass Vinaigrette. The vinaigrette itself is then simple to make. Brush the asparagus with the vinaigrette before grilling and add some more of the dressing after the grilling. Garnish with any fresh herbs and edible flowers from your garden.

I learned how to make lemongrass vinaigrette from The View Point Cooking School, Inle Lake Myanmar. Thank you to Mae Mae, my sweet and talented teacher.

Lemongrass Vinegar Recipe

Nam Som Takrai

Yield: 1/2 cup

 1 lemongrass, trimmed and minced
¼ cup vinegar
1 tablespoon sugar

 Place minced lemongrass, vinegar, and sugar in a bowl and stir. Let it sit for at least 4 hours or refrigerate for a few days.

Pour vinegar over minced lemongrass

Add some sugar

Grilled Asparagus with Lemongrass Viniagrette 

Nor Mai Farang Pao

Serves: 4

 3 tablespoons minced shallot or red onion
1/4 cup fried garlic oil or shallot oil
1/4 cup lemongrass vinegar, see recipe above
3 teaspoons sesame oil
1 teaspoon salt
1 teaspoon sugar
1 pound asparagus, trim the end then keep whole
2 tablespoons chopped chives and dill or cilantro 

Pre-heat the grill.

To make vinaigrette, place shallot, garlic oil, lemongrass vinegar, sesame oil, salt and sugar in a small jar. Close the lid tight and shake well. Keep in refrigerator until needed. It will keep in the refrigerator for a week.

Place asparagus in a good sized bowl that will fit the whole asparagus and soak in ¼ cup of the vinaigrette. Pre-heat a vegetable grill pan on top of a hot grill then add the asparagus. Grill over medium high heat, turning the asparagus to grill all sides. Grill until cooked to a nice green and still crisp. Remove from the grill and place on a plate. Sizzle more vinaigrette as needed and garnish with chives and dill.

Asparagus dressed with lemongrass vinaigrette ready to grill

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

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~Fried Rice with Chorizo, Egg, Garlic Scape and Tomato Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Stir-fry Recipe, tagged , , , , , , , , on June 25, 2010| Leave a Comment »

Garlic Scape & Tomato, fresh from Snohomish Farmer Market

Fried Rice with Chorizo, Egg and Garlic Scape and Tomato

Kao Phad Piset

I didn’t really plan to write this recipe. Last night I put together a quick meal for myself after returning from the Snohomish Farmer Market Cooking Demo. In my refrigerator I had left-over rice, lovage, chorizo and egg. From the market I had fresh garlic, garlic scapes and tomatoes. So I put together some fried rice. Then I sat down and started eating. It was so good and special that I had to write down the recipe and post it. It was a beautiful summer day. Then at the cooking demo, everyone loved the simple stir-fried vegetables. At home I ate this fried rice with a special feeling, and it was very clear that using the freshest ingredients was key. I would like to take a good minute to thank the farmers who deserve all the credit.

3 tablespoons canola oil
2 cloves garlic, peeled and crushed
1 teaspoon minced ginger, optional
4 garlic scapes, cut into 1/2 inch length
1/4 cup lovage, chopped, optional
1/2 tomato, diced
1/4 cup chorizo
1 egg
1 cup jasmine rice
1/2 teaspoon fish sauce
1 lime wedge

Heat a wok or fry pan on high heat and stir in canola oil, garlic and ginger and cook until garlic is yellow. Stir in garlic scape, lovage  and tomato and cook for 30 seconds and then stir in chorizo for 30 seconds more. Push aside all ingredient, add 1 tablespoon canola oil and egg, scramble the egg 5 times until just half-cooked, stir in jasmine rice. Add fish sauce and stir for 30 seconds. When the rice heat up really well, it is done. Serve with lime wedge.

My day at the Snohomish Farmer Market.

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Thai Cooking for Kids  

Gluten-Free Recipe  

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

 

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~Thai Mixed Vegetable Stir-fry Recipe, ผัดผักรวมมิตร~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , , , on June 24, 2010| Leave a Comment »

Thai Mixed Vegetable Stir-fry Recipe   

Phad Pak Ruam Mit   

ผัดผักรวมมิตร

Inspired recipe from June 24th cooking demo at Snohomish Farmer Market

There were many good reasons for me to cook Thai Mixed Vegetable Stir-fry at a cooking demo at the Snohomish Farmer Market. It is a simple dish to learn and an inspiring way to use fresh ingredients that are available right away. Most of the pantry items are available at any grocery store. It is the best and easiest way to learn cooking Thai dishes in 5 minutes. Both the shoppers and the farmers were happy and I was too, as a teacher. The shoppers walked pass my demo stand and showed me a bag of vegetable that they planned to stir-fry that evening. Mission accomplished.

I could not help but to share this recipe with you. It is very easy to apply Thai mixed vegetable stir-fry to your repertoire this summer. My secret ingredients in this dish are  flavored cooking oil with crushed garlic, and a little bit of ginger and green onion. The main  ingredients are mushroom and tomato and season with soy, and oyster mushroom with a dash of white pepper powder to finish.

Thai Mixed Vegetable Stir-fry Recipe   

Phad Pak Ruam Mit  

ผัดผักรวมมิตร

 Serves: 2-4

2 tablespoons canola oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon green onion, chopped
4 shiitake mushrooms stem removed and sliced
1 large tomato, cut into wedge
2 cups mixed vegetables (garlic scape, Anaheim pepper and sweet peas)
1 1/2 tablespoons oyster sauce
1/2 tablespoon soy sauce
A pinch of brown sugar
A pinch of white pepper powder
2 tablespoons water or more as needed

Heat canola oil in a wok on high heat and stir in garlic, ginger and green onion. When garlic is light yellow, stir in shiitake mushroom and cook for 15 seconds. Then stir in all vegetables and stir for 30 seconds, then add oyster sauce, soy sauce, sugar and water. The vegetable should have a slight crunchy texture. Season with white pepper powder.  Serve hot as a side dish or a main dish with steamed jasmine rice.

Vegetarian option: use vegetarian oyster sauce
Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce
  
© 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas
Her website is:  I Love Thai cooking.com
 
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~Phnompenh Noodle House, Restaurant Review~

Posted in Pranee's Restaurant Reviews, tagged , , , , on June 23, 2010| 7 Comments »

Phnompenh Noddle House

Rediscovering my favorite restaurant

When I walked in the restaurant yesterday, and despite everything it looks the same 5 years ago… but I felt different.  I felt like I was being in Cambodia and was connected like when visiting home: the pungent smell in the air, the picture of the Apsara Dancers and Angkor Wat on the wall. And the most important thing is  the body language of the people who were there, related to the food while they were eating. Their expression told me that they had a food moment.

Only a few tables were available at 11:30am and most guests are interesting crowd of mixed Southeast Asian ethnic groups and ages and I know it is going to be good again. The restaurant is famous for noodle dishes, the menu has 11 dishes list for appetizer, 12 for the noodles, 16 for the entrée, 9 vegetable and 3 for salad. It must be related to the sunshine, my mind was already set for salad, and after a friendly  chat with the server, she reassured me that the shredded green mango with pork and shrimp with a three star level would suit my mood for the day.

 

 

Nhoam Swai, Shredded Green Mango Salad with Shrimp

And When I finally tasted shredded green mango salad and steamed jasmine rice and I felt totally transported my whole experience being in Cambodia.

I tasted the two countries: Vietnam  and Cambodia with reminisce of rustic Thai cooking. My taste buds started to scan all layer of flavors and record in my taste memory hard drive. I have learned how to re engineer our favorite dishes at the restaurant from my mom and cooked ourselves at home. And this was how it went.

Layer of flavors: I detected palm sugar, shrimp powder, a hint of shrimp paste, lime juice, fish sauce and spicy is ground fresh Thai chili. For the layer of texture: the crunchy shredded green mango and carrot (garnish) dried shrimp chunk and powder that garnish on top, cooked prawn and pork, and fresh herbs are Vienamese mint (rau ram) and a  fresh Thai chili.

Durian Custard with Sticky Rice

When I searched for a dessert on the menu, my eyes stopped moving for a while when saw Durian Custard with Sweet Rice. When did I have durian with sticky rice the last time?  15 years? Not only that, it is Durian Custard? Never tried this combination together! New interesting concept way of introducing a famous the King of the fruit. When the dessert came, it was fancy and when I tasted it, it is a taste of home: it was a satisfying moment with custard, durian and sticky rice melt in one bit.

I definitely recommend this restaurant to everyone, please visit the website to learn more about their unique story, but one thing that I can tell you now is, vice-president El Gore was one of his fan.

Phnompenh Noodle House is located on South King Street and a few steps from 6th Ave, it founded and run by family members. Every visit, you always see the chef and owner around.  Perfect location in the heart of the International District, also known as China Town.

Phnom Penh Noodle House

(206) 748-9825
660 S King St Seattle, WA 98104
http://www.phnompenhnoodles.com/index.html

 

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

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~Banana Pancake Recipe, Phuket Islander Style~

Posted in Pranee's Culinary Tales, Recipes, Thai Dessert Recipe, Thai Recipe for Kid, tagged , , on June 21, 2010| 14 Comments »

I have a few bananas that are at their peak and have been thinking for several days about writing down my Banana Pancake recipe. This morning was perfect for it. While waiting for my Vienamese coffee to finish dripping, I finished making the banana pancake batter. I drank a few sips of coffee and started preparing my pancakes; three minutes later I sat down and enjoyed my breakfast in peace. Looking out the window, I saw that it was another rainy day in June in Seattle.

Banana Pancake with Sweetened Condensed Milk

In Hawaii I love to eat macadamia nut pancakes for breakfast. In Phuket I prefer a banana pancake served with sweetened condensed milk. It is not a traditional dish, but originated from the tourist industry, though it is reminiscent of Phuket Roti — a Southeast Asian thin pancake filled with banana and eggs and garnished with sweetened condensed milk.

But my fondest memory of all came when I tried to duplicate the recipe that my friends and I cooked a few years ago for over 50 students at the Kamala School in Phuket.

Banana Pancake 

Pancake Kleuy Horm 

Yield: 6 pieces

1 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 ½ – 2 cups whole milk
1 tablespoon sugar
6 tablespoons butter
3 to 6 bananas, peeled and sliced to ¼-inch thick
3 to 6 tablespoons sweetened condensed milk
 
 

Place flour, baking powder and salt in a large bowl and sift a few times.

Beat eggs for 1 minute and then whisk in milk and sugar for 1 minute. With one hand, pour over flour mixture slowly in a stream while gently folding egg mixture into flour mixture–just enough to mix.

Heat an 8-inch cast iron pan or crepe pan on medium heat. When the pan is hot, melt 1 tablespoon butter in the pan then pour in ½ cup batter. Place desired amount of banana on the top of the pancake batter. Cook until the batter bubbles up and is cooked about 2/3 up from the bottom, about a minute and a half. Flip to cook the other side and cook until the bottom is nice and brown, about 30 to 40 seconds. Place the pancake on a serving plate and swirl sweetened condensed milk on the top as desired.

Repeat the process to make 5 more pancakes.

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

Banana Pancake for Kamala School

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~Tom Yum Martini Recipe, A Thai Cocktail to Remember~

Posted in Recipes, Thai Cocktail Recipes, tagged , , , , , on June 20, 2010| 3 Comments »

A Spicy Thai Cocktail

I hope you will enjoy this recipe. Without vodka this drink is simply a spicy limeade. At private Thai cooking parties or large fundraising events, I always serve this with Miang Kam. It is a good way to welcome everyone to classes or events followed by the introduction of Thai foods and cooking. It has all the primary flavors—sweet, sour, salty and spicy—and they combine to make a wonderful taste that dances on the palate. Students and donors are happy throughout the class or event.

Tom Yum Martini, A Spicy Thai Cocktail

This picture was taken on February 2006, which was when I created this recipe. While traveling throughout Thailand for 14 days with my tour members, our group loved to check out Thai herb-infused cocktails. We had a routine of checking out the cocktail menu from every hotel where we stayed. I thought, “if we were in Phuket, I could do my Tom Yum version.” I wanted to create a more assertive flavor that was fun and bold. We went to Phuket and everyone was pleased when I made it. It was a good way to say farewell to my tour members, with an experience and a flavor to remember.

Pranee’s Tom Yum Martini Recipe

2/3 cup ice cubes
1 ½ ounces lime vodka
1 ounce simple syrup
1 ounce lime juice
½ ounce frozen limeade concentrate
1 Thai chili, smashed lightly, plus 1 whole chili for garnish
1 (2-inch) piece lemongrass, smashed
3 whole kaffir lime leaves   
 
Fill cocktail shaker with ice, lime vodka, simple syrup, lime juice, limeade concentrate, one Thai chili, lemongrass and kaffir lime leaves. Shake for one minute. Strain into a martini glass, and garnish with one whole Thai chili.

Vodka and lime peel

To make your own lime vodka, simply soak peels from one lime in 4 ounces of vodka for at least 2 hours or overnight.

Thai chilies for garnish

 

© 2010  Pranee Khruasanit Halvorsen  
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com
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~Thai Pumpkin Custard Recipe, Sangkaya Namtao~

Posted in Recipes, Thai Cooking School: How to series, Thai Dessert Recipe, Thai Gluten Free Recipe, tagged , , , on June 15, 2010| 3 Comments »

Thai Pumping Custard

Tomorrow, I will visit a friend on Vashon Island, and I want to surprise her with some Thai pumpkin custard for dessert. Yesterday I found the right size of Kabocha pumpkin and some fresh pandanus leaves (also known as pandan), two crucial ingredients for making this dish. Now it has been cooked and is sitting in my refrigerator.  All I have to do is to take it with me before catching the ferry.

Thai pumpkin custard is every Thai’s favorite dessert. We seldom make them at home but we always purchase from the artisans when available. Most of the time it is hard to find small-sized Kabocha pumpkins. I use duck egg but chicken eggs also work, so I would suggest that the freshness and availability should be considered key in making a decision. Pandanus leaf is an important part of making traditional Thai custard, you can find it fresh or frozen in various Asian markets. At home I always have a dozen in the freezer. If I don’t have the right size pumpkin and pandanus leaf, I prefer to prepare other custard dishes instead of using a substitution.

Below is a slide show of pictures taken in Khmer Cooking Class which is located in Siem Reap. To my surprise, the teacher didn’t use the pandanus leaf but instead used a whisk to mix the custard mixture instead. This could be another way for you to try at home when pandanus leaf is not available. The rest of the steps are very much the same.

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Sangaya Namtao

Thai pumpkin Custard

Serves: 6

Preparing time: 15 minutes

Steaming time: 45 minutes

1 small Kabocha pumpkin, about 5  inches across and 4 inches tall
4 duck eggs, about 1 cup eggs or chicken eggs
½ cup evaporated cane sugar or palm sugar
½ cup coconut milk
½ teaspoon salt
2 pandanus leave, torn into 4 pieces lengthwise from each leaf

Clean outside of the pumpkin well and dry with towel. Insert the knife on the top pumpkin to make a lid of about 2 inches wide (please see photo from a slide show). Remove all seeds from the inside the pumpkin until completely clean.

Add water to a steamer to 1 ½ inches tall and bring to a boil while preparing the custard.

To make custard, place egg, sugar, coconut milk  into a medium-size bowl. Use torn pandanus leaves to massage and mix the custard mixture by hand constantly for 8 minutes. This is a Thai  tradition way to make a custard instead of whisking. Pandanus leaves helps the mixing process, at the same time pandanus flavor is infused into the custard mixture.

Strain and fill the custard into the pumpkin, make sure to leave a 2/3 inch free space from the top.

Steam the pumpkin custard in the steamer, also the lid but separately. Do not cover pumpkin with the lid. It should be done between 40 to 45 minutes. To tell the custard is cooked when shake the custard is not moving except 1 inch in the center. And that is when to turn off the steamer and remove the lid and let the pumpkin custard sit until cool down.

Cut into wedge and serve cold or at room temperature.

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

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~Chicken Liver Fried Rice with Garlic and Ginger Recipe~

Posted in Thai Main Dish Recipe, Thai Recipe for Kid, Thai Stir-fry Recipe, tagged , , , , , , , , , , on June 11, 2010| 6 Comments »

Last Wednesday I had a great dining experience at Sostanza Trattoria in Madison Park. What does Italian food has to do with Thai? Well, for me all foods are related somehow. When it comes to the way I cook, yes it does. I love risotto and chicken liver, and I was in luck. A special menu featured that night had a few choices but the risotto with White chicken liver appealed to me the most. It had an amazing flavor which was enhanced by a generous helping of chicken liver. I don’t have any photos to share, unfortunately.

Pranee's Chicken Live Fried Rice

At home I enjoy cooking fried rice, rice pilaf and risotto for my family. I love borrowing ingredient themes and cooking with any method that is suitable for the situation (including menus of all kinds, what ingredients are available, etc). When I have time in the kitchen, I cook risotto. And when I have a lot of left-over rice, I prefer to make fried rice.

This recipe for fried rice serves as main dish with fresh sliced cucumber and lime wedge as accompaniment.

 Kao Phad Tub Gai

Chicken Liver fried rice with garlic, ginger and red onion

Serves: 2

2 tablespoons canola oil
3 cloves garlic, minced
¼ cup finely shredded ginger
½ cup finely sliced red onion
6 ounce organic chicken liver cut each in half
1 tablespoons soy sauce
1½ cup cooked rice, room temperature
2 pinches salt
2 green onions, trimmed and chopped

Heat a wok on high heat, place hand 6 inches above the wok when hot adds canola oil. Add garlic and ginger, stir constantly to fry evenly until golden-yellow, about 30 seconds. Then stir in onion and cook until onion is translucent. Stir in chicken liver and ½ tablespoon soy sauce. When the liver is nice and brown on the outside, add water to cover, about 3 tablespoons water. Cover with lid and let it cook for 5 minutes or more until the liver is cooked. Stir in rice and the rest of soy sauce and salt. Stir until well mix and rice is heat up. Stir in green onion and mix well. Serve right away.

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

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~Phuket Phad Thai Recipe, how to decode a precious recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Noodle Recipe, Thai Snack & Street Food Recipe, Thai Stir-fry Recipe, tagged , , , , , on June 10, 2010| 6 Comments »

Ten years ago, I developed the best (my students say so) recipe for Phad Thai to teach and share with my students in the cooking class. Because it is a trade secret, I can not share that version with you. However, for my Thai food blog I am in search of Phad Thai recipes from the vendors and restaurant chefs in Thailand. The fascinating thing about Phad Thai is the ingredients. They are different from town to town and region to region. For example, in Korat one of the ingredients is salted soy beans, and in Phuket we use fresh rice noodles, “chow fun”.  I hope you enjoy the discovery of Phad Thai with me.

My first step, I called my sister last week for her contribution to my blog; Phuket Phad Thai. From her e-mail, I copied her Thai barebone recipe down–this is how one Thai gives recipes to another Thai. To make a recipe work, you need to decode, experience, and record the version that you have come up with. Simply follow the principle of balancing sweet, sour, salty, and spicy. When I am done with decoding my sister’s recipe in my kitchen into an American-standard recipe, then I will share it with you in another blog entree. Please don’t wait for me, but try it on your own. I have included a slide show from a street vendor in Phuket taken a few years ago near Chalong Temple in Chalong District, Phuket, Thailand.

ผัดไทย
พริกใหญ่   แห้ง   1         ขีด                  แช่น้ำ
พริกเล็ก           1          กำ          แช่น้ำ
กรเทียม            1          หัว
มะขามเปียก         1           กำ(  แช่น้ำ  ไม่เอาเม็ด)
เกลือ               1              ช้อนชา
น้ำตาล               3            ช้อนโต๊
นำทุกอย่างมาปันรวมกัน       แล้วตั้งไฟเปาไฟ
แล้วตั้งให้เย็น       เก็บในต้เย็น
วิธีทำ
เต๋ากั๋ว หั่นเป็นสีเหลียมลูกเต๋า      แล้ว
ตั้งไฟ   ใส่กุ้ง    เต๋ากั่ว   แล้ว    ตีไข่ผัดกับเส้น   จนเส้นนุ่ม ใส่น้ำผัดไทยวีอิ๋วดำ  นิด   น้ำปลา   น้ำตาล  ออกหลายแล้วตามด้วยถ้วงอก
กุ๋ยฉ่าย

Translation 

Phad Thai 

Sauce
Large dried chili, 1/10 kg, soaked in water
Small dried chili, 1 handful
Garlic, 1 bulb
Tamarind paste, 1 handful, soaked in water
Salt, 1 teaspoon
Sugar, 3 tablespoons
 
Place everything in a blender and blend until smooth. Bring to boil in a pot. When it has cooled down, keep in the fridge.
 

Stir-fry

Heat a wok, add cooking oil, shrimp, tofu, beat the egg to stir-fried noodles until the noodle is soft. Stir in Phad Thai sauce, a little bit of dark soy sauce, a little bit of fish sauce, sugar. Finish the stir-fry with bean sprout and garlic chives.

Phad Thai - Phuket, mobile vendor

Phad Thai Phuket at Chalong Temple

Final touch with bean spout and garlic chive

Note: Rudee Piboon is my sister who owns a wok-fast food restaurant in Thalang Phuket. She is a regular contributor, you will find her recipes and cooking demo at this food blog and the I Love Thai Cooking youtube channel. .

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~Vietnamese Coffee Recipe, Ca Phe Sua~

Posted in Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Vegetarian Recipe, tagged , on June 8, 2010| 5 Comments »

Vietnamese Coffee, Ca Phe Sua

Vietnamese Hot Coffee with Sweet Condensed Milk, Ca Phe Sua

I love Thai hot coffee with sweetened condensed milk and I also love Vietnamese coffee. Honestly I drink Vietnamese hot coffee every morning and sometimes once more before noon. I love the contrast between the bitter and the sweet of the coffee and the sweetened condensed milk. Thai coffee’s flavor is closer to Cafe Dumonde, which is made of coffee and chicory. As for Thai coffee, I don’t have it t in the morning, but I save it for special occasions such as with Thai dessert.

To make Vietnamese coffee one must have a special coffee filter like those shown in the photos whereas for Thai style you will need  fine cotton over your strainer- or you can buy one ready-made specifically for Thai coffee or Thai Tea filter.

I have  tried a few kinds of coffee from Vietnam and personally I like Trung Nguyen. It is easy to find, reasonably priced, and I like the buttery-rich flavor. Sometimes I use espresso blend that is a dark roast, rich intense, and caramelly sweet as an alternative or substitute.

Life is short, so have coffee and dessert (sweet condensed milk) first thing in the morning.

Serves: 1

1/2 to 1 tablespoon sweet condensed milk
2 tablespoons Vietnamese coffee or espresso blend dark roast coffee
2/3 cup boiling water

Pour sweet condensed milk to a coffee cup. Place Vietnamese coffee filter on top and add coffee. Place coffee insert part on top and secure before pouring boiling water on top. Cover with the lid and wait until all the water drips through.

Before you  drink the coffee, stir it lightly if you don’t like it too sweet, or strongly if you want all the sweetness.

© 2010  Pranee Khruasanit Halvorsen  
 I Love Thai cooking
 
Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com
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~Everyday Thai Stir-fry, asparagus and shiitake (via Pranee’s Thai Kitchen)

Posted in Recipes on June 7, 2010| Leave a Comment »

Asparagus is at its peak season, I would like to post this recipe again. Enjoy local asparagus with this easy Thai stir-fry recipe.

Everyday Thai Stir-fry, asparagus and shiitake The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Th … Read More

via Pranee’s Thai Kitchen

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~Stir-fried Shanghai Noodles with Beef Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Noodle Recipe, Thai Stir-fry Recipe, tagged , , , , , , on June 6, 2010| 6 Comments »

 

 Oodles of fun with Shianghai Noodles        

 

Shanghai Noodles - Phad Mee Shanghai

Phad Mee Shanghai

Stir-fried Shanghai Noodles with Beef 

Servings: 2 

1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine or sake
1 teaspoon sesame oil
½ pound  flank steak, thinly sliced diagonally across the grain
3 tablespoons canola oil, divided
3 cloves garlic, minced
1 cup snow peas or choy sum
1 pound Shanghai noodles or Udon noodles, about 2 cups
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons water, or chicken broth or more as needed

 Stir cornstarch, soy sauce, rice wine and sesame oil in a medium size bowl. Stir in beef and let marinated for 30 minutes. 

Heat a wok over high heat and add 1 tablespoon canola oil and fry beef until cook, about 2 minutes, set aside on a plate. Rinse the wok with hot water. 

Heat the wok over high heat; add 2 tablespoons canola oil and garlic. Stir in a snow peas, stir for 15 seconds then stir in noodles for another 15 seconds. Stir in oyster sauce, dark soy sauce, sugar and water, mix well and cook until the water is all evaporated. Stir in beef and serve right away.

Cook note: Linguini and udon are noodle choices that work great when Shanghai noodles are not available.

Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom

Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of Udon noodles (enrich wheat flour).

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

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~Amok Banana Leaf-Cup, how to make~

Posted in Pranee's Culinary Tales, Thai Cooking School: How to series, tagged , , , , , on June 5, 2010| 2 Comments »

How to make a banana leaf-cup for Amok, Kratong

Banana leaf-cup should hold about 1 cup of serving

It is hard to believe that it has been almost three months now after I returned home from Southeast Asia trip. I have been eating and traveling  through all the big cities: Hanoi, Hoi An, Saigon, Siem Reap and Bangkok. This week, I am working on the photos and recipes  from our trip. As I work on this project, I would like to share with you stories, recipes, food photos. Working on these photos and writing a food blog has helped me with “flavor-memories”. It is easy for me to recall Southeast Asian flavors because I am familiar with all the ingredients and the techniques used in these cuisines. I treasured my time with tour members in Siem Reap, savoring Khmer foods as much as we could in three days. Last month I posted Kroeung, Khmer Curry Paste Recipe and Amok, Khmer Curry Fish Stew Recipe and now it is time for me to share photos and steps of making banana leaf-cups. After trying a few times, it should be easy. Banana leaves are available in Asian Markets. In Seattle, if you have fig leaf in your garden, I would recommend you to try that first. Have fun!

How to make a banana leaf-cup for Amok, Kratong

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Thai & Khmer Banana leaf-cup for Amok or Hua Mok in Thai cuisine

Remove frozen banana-leaf package from the freezer over night or leave at room temperature for 2 hours before making.

Tear banana leaf into 6 inch width and clean with damp paper towel. Need 12 pieces to make 6 leaf-cups.

 
 
 

To make a cup, lay 2 banana leaves on top of each other with the  beautiful green side facing outward. Trim with scissors to make a 6″ by 6″ square. Fold in the center of each side to make 1 1/2 inch deep and 1 inch over lappin., Secure with staple. Repeat the same process three more times on three sides of the square.

 
 
 
 

It is done and ready for using to serve Amok, steamed jasmine rice, or any Asian dishes.

 

Banana Leaf Package

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~KanEang @ Chalong Pier, Thai Restaurant Review~

Posted in Pranee's Culinary Tales, Pranee's Restaurant Reviews, tagged , on June 1, 2010| 1 Comment »

Eat Like a Local in Phuket, Thailand

Kan Eang @ Pier

Each visit to my home town, Phuket, I make sure to visit Kan Eang @ Chalong Pier and eat my favorite dishes. I would recommend this restaurant to any visitors (Thai or foreigner alike) that love local Thai foods and plan on taking a tasteful trip there. All the dishes are delicious and tested and tasted by my family over the years, and all these are dishes that I have always a longing for in each visit.

Pranee at Kan Eang 1 ~ Grilled Jack Fish with Phuket Tamarind Sauce

First make a reservation for the table next to the beach, perhaps before a sunset which is around 6pm. I always make sure to order grilled jack fish right way, because it grills over coconut husks charcoal 3 feet above the flame. It takes at least 30 minutes or longer depending how busy they are. The flavor of the grill fish is uniquely Phuket Islander flavor–aroma of coconut husk and banana leaf combined. It is served with Phuket style tangy sweet tamarind-soy sauce.

Phuket Prawn Tempura Bua Tod

Enjoy Phuket Prawn Tempura (Bua Tod) with Phuket spicy chili dipping sauce  (Nam Chau) for a starter. Enjoy it while you browse through 10 pages menu. This will allow you to leisurely read through the menu without a hurry and a chance to enjoy the scenery around you.

Sour Curry Prawn with Cha-Om Omelette

Sour Curry with Prawn with a chunk of Cha-Om (type of herb) omelet. This is a Southern Thai cuisine, a curry without coconut milk with a sour flavor from tamarind paste.

Here’s a tip for you. If you are afraid of spicy food, order a glass of milk on the side to help you, when you experience the heat but never discuss the heat level with a local. In Thailand the food never too hot, they cook and use chili appropriate to the dish. If you start to discuss the spiciness, they will cook you a tourist food which means either too sweet or too much coconut milk depending on the dish.

Kan Eang’s specialties are sea food and local dishes. A few more dishes to consider: Hua Mok (steamed fish curry wrapped in banana leaf), Yum Talah (seafood salad), Gai Tom Prade (devil sweet and sour chicken soup), Pak Bung Fai Daeng (stir-fried morning glory with salted soy bean) and more.

Kin Hai Aroy!  (Bon apetit!)

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Kan Eang @ Pier
http://www.kaneang-pier.com/
Chalong
Phuket
Thailand

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