Home Sweet Home Cooking
I am happy to be home again. I have been away for two weeks, first to New York City to attend the International Association of Culinary Professionals 34th annual conference. The theme this year was The Fashion of Foods. After the conference, I took a train ride down to Washington DC. It was an incredible trip. I learned so much from the many workshops I attended related to foods, cocktails and writing, and had a chance to reconnect with many colleagues in the culinary world. And, most importantly, I had a chance to check out the local food scenes, including five Thai restaurants in the New York area. I plan to share my restaurant reviews and photos with you soon.
Beautiful spring is finally here
As much as I enjoyed eating out and tasting foods while on my trip, I am so ready for home cooking and something healthier. So I have set aside my fine dining experiences in favor of my down-to-earth, easy, and healthy, with a clean and refreshing flavor, steamed rice, fried organic egg, and stir-fried local vegetable. I am happy and content to just eat these for now.
I love fresh vegetables from the farmers market. I love to stir-fry them with garlic and fine sea salt.
My first Saturday back home I visited the University District Farmers Market and stocked up with the freshest vegetables and salad greens. I routinely purchase at least three kinds of vegetables at the market. They are so fresh that they keep well in the fridge and often farmers will give a discount for buying two bunches of vegetables that cost the same price.
I cook my eggs the way many Thai like their eggs cooked – a crispy egg white with the egg yolk just set, as in the photo below. We say it is like “Yang Matoom” – cooked just enough so that the yolk is “sticky” like the sap from the bael fruit tree. I hope you can enjoy this quick, easy and low-fat fried egg recipe! This is a typical fried egg that I have for lunch almost everyday. With a few drop of fish sauce from prik nam pla and warm steamed jasmine rice, I feel so at home now.
Thai Fried Egg
My Thai family never worries about the amount of oil used to prepare fried eggs – Kai Dao. We pour just enough oil into the pan to fry the egg, about 3 tablespoons. Some of the oil will be left in the pan after the egg is cooked. But for myself and my health conscious fans, a tradeoff for this recipe is to use a well-seasoned wok or cast iron pan to get a very crispy texture to the egg. I am happy to have just one side crispy instead of both.
This Kai Dao can be served with steamed jasmine rice, or any Thai fried rice dishes, with just a few drops of fish sauce or soy sauce on the egg, and served along with a stir-fried vegetable.
Serves 11 tablespoon canola oil 1 egg Heat a well-seasoned wok or cast iron skillet on high heat. Pour in the oil and tilt the pan to cover the whole surface with oil. Then crack one egg and place it in the center. Fry on high heat until the bottom is crispy and golden brown to your liking, about 30 to 40 seconds. Then reduce the heat to medium and cover with a glass lid; cook until the egg white is cooked and the egg yolk is done to your liking, about 30 to 40 seconds. Remove and serve.
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