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~Coconut Lavender Ice Cream Recipe~

Posted in Recipes, Thai Dessert Recipe, Thai Gluten Free Recipe, Thai Recipe for Kid, tagged Culinary Lavender, Dairy-Free Recipe, Lavender Ice cream, Thai Coconut Ice cream, Thai Cooking Blog Recipe, Thai Dessert, Thai Food Blog on July 10, 2012| 2 Comments »

Romancing with Lavender

Can you smell that? This time it is something familiar to us all: lavender. It is not an indigenous Thai ingredient, but it is one that is easily adapted to Thai kitchens, just like any fragrant flower. So here is my contemporary Thai dessert, Coconut-Lavender Ice Cream. It was born last week from romancing with lavender in my kitchen. It has been three years since I met my friend Kathy Gehrt, cookbook author and the founder of the website Discover Lavender. She opened my world. Like most of us, I wondered how could one eat perfume flowers? The more I learn about how to cook with lavender, the wilder I get. It is an amazing discovery. For a change this post is not directly related to Thai cuisine, but a study of taste as a food lover. One should never stop exploring.

Culinary Lavender

Two years ago my friend purchased a few varieties of culinary lavender plants from the Lavender Wind Farm. This summer the plants took off. They have yielded many flowers, so last Tuesday Barbara and I got together and celebrated our first harvest day. We prepared lunch together and added a lavender accent to everything we had for lunch. We got creative. First I made an avocado and nectarine salad with lavender as a fragrant herb and garnish. Then we added a sweet bread spread with lavender butter, followed by baked salmon with lavender salt, and a lovage and lavender earl grey tea. After lunch we made lavender sugar, lavender infused honey and lavender salt. How lucky am I to have then also returned home with two large bunches of fresh lavender? Please feel free to check out my photos on I Love Thai Cooking flicker.

Coconut-Lavender Ice Cream with mixed melon

Coconut-Lavender Ice Cream is ideal to serve in a summer month with a chilled mixture of water melon, honey dew melon and cantaloupe.

For a summery dessert in July there is nothing better than coconut ice cream with a scent of lavender. I have made a few versions and love to keep the coconut with a custard texture as the main flavor followed by a hint of lavender. It is a simple, easy recipe but the trick is to heat the cream mixture above 175 degrees, then after tempering it with the egg, bring it back to the stove top again but do not let it get higher than 160 degrees. When churning the ice cream, I recommend starting with a cold batter then do not churn it more than needed—about 25 minutes or until it starts to form a solid ice cream consistency. Finish the process in the freezer. Follow these tips to get a custard-style ice cream with a soft silky texture. I hope you have a chance to share this coconut-lavender ice cream with your families and friends this summer. Let’s create a romantic flavor and the fragrance of lavender in the air.

coconut cream, half and half and lavender

Heavy whipping cream, coconut milk and lavender.

Coconut-Lavender Ice cream

Coconut Lavender Ice Cream

ไอศครีมมะพร้าวลาเวนเดอร์

Anyone can make ice cream today. All you need is a simple machine and a good recipe to follow. For a lactose-free recipe, simply replace the heavy whipping cream with the same amount of coconut milk.

2 cups heavy whipping cream

2 cups coconut milk

3 tablespoons culinary lavender

8 egg yolks

1 ¼ cup lavender sugar (please click to see recipe)

First you will need to freeze your ice cream churning bowl at least 24 hours beforehand.

Prepare an ice water bath in a container that is larger than the pot.

Bring heavy whipping cream, coconut milk and lavender to a gentle boil and cook on medium-low with a gentle boil for 5 minutes or until it reaches 175 degrees.

Whisk yolks and lavender sugar in a large bowl until they are creamy, light and puffy like ribbon, about 10 to 12 minutes.

While slowly pouring the cream mixture into the yolks and lavender sugar mixture, stir constantly with the other hand to prevent the egg from curdling. Strain the mixture to remove the lavender as you pour it back into the same pot; whisk constantly while cooking on medium-low heat. The setting should keep the temperature below 160 degrees and the mixture should be steaming but never boiling. Observe the texture; watch for it to begin to thicken, changing from creamy and beginning to take on the appearance of a soft custard. When it is thick enough to coat the back of the spoon, remove the pot from the heat and place it in the prepared ice water bath.

Cool it in the ice bath and and then pour it into the prepared ice cream machine. Turn on the machine and continue according to the machine instructions, usually about 20 to 25 minutes. It should have a texture of soft ice cream. Put it in the freezer for 4 hours before serving.

Pranee’s Note

For further study on making ice cream, please check out the science related to making ice cream by Harold McGee.

Where can you find culinary Lavender in Seattle?

I found culinary lavender at Pacific Food Importers, Inc. By chance you can sometime fine them at some Seattle Farmers Markets. But best of all is if you have sunny spot in your garden, plant your own culinary lavender. Kathy Gehrt recommends the Royal Velvet variety. Next I recommend that you immerse yourself in a lavender world by visiting the Sequim Lavender Festival in Sequim, Washington.

Lavender at a Hmong farmer’s stand at the Columbia City Farmer Market

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Sequim Lavender Farm Fair (sequimlavenderfarmfaire.com)
Lavender Sugar Recipe ( how to make lavender sugar from Kathy Gehrt website)
Pranee’s Nectarine-Coconut Ice Cream (ilovethaicooking.wordpress.com)
On Food and Cooking, Chapter one: Milk and Dairy Products (npr.org)
Ice Cream Social Countdown: Mango and Coconut Ice Cream (thefearlesscookingclub.com)
http://homeandhearthmagazine.com/2012/07/09/july-is-national-ice-cream-month/
Lime in the Coconut Ice Cream with Molasses Ginger Cookies (bangordailynews.com)
Toasted Coconut Ice Cream (afreckleintime.wordpress.com)

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~Stir-fried Spicy Stink Beans with Prawns Phuket Style Recipe~

Posted in Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Stir-fry Recipe, tagged Thai Cooking Blog Recipe on June 27, 2012| 8 Comments »

Stink Bean: Top Ten Facebook Photo

Can you smell that? Stink bean, called sator in Thai – สะตอ – is also known as Parkia or Petai. It is a flat edible bean that is large, but dense in texture. Whether fresh or cooked, it has a taste and aroma similar to asparagus, but 3 to 5 times more powerful. You may never have heard of it or seen it before. Sator looks a like a large fava bean but is found on a large tree that only grows in southern Thailand, the neighboring countries south of Thailand, and near the equator. At home in Thailand, I have 55 Sator trees in various stages of development. It happens to be a native plant that survives on hilly mountains and thrives side by side with my durian tree. A perfect pair, stinky fruits and stink bean.

The scientific term for sator is Parkia speciosa. One cluster has from 3 to 15 pods and each pod can have 6 to 16 beans. Sator, like asparagus, has an amino acid that is responsible for the noticeable smell. Southerners, like my family and friends, are delighted when the short sator season finally arrives and they prepare and share sator dishes and photos. Below is a picture my niece posted on Facebook on May 30th; many of my friends and other chefs from Thailand did the same. Perhaps the famous smell of this rare edible bean is precious for those who value its deliciousness and take culinary pride in this special bean.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

One of many food photos of a stink bean dish. This is one my niece posted on Facebook. The dish was prepared by my sister Rudee. It is a one dish meal of Stir-fried Spicy Stink Beans with Prawns served over steamed jasmine rice.

The middle of May is the beginning of sator season in southern Thailand. As the bean starts to make its appearance, sator fans get so excited. The most famous stink bean dish of all is Phad Phed Sator Goong – Stir-fried Sator with Prawns.

Sator and durian grow side by side in Phuket

Sator, สะตอ, grows wild in Phuket, a twisted cluster bean that grows on a tall tree, often side by side with durian.

What is Sator, Parkia or Petai?

It is an honor to once again present you with a local dish cooked by a local home cook, my friend Varunee who also teaches southern cooking on my culinary tour. Varunee will present you with Phad Phed Sator Phuket – Stir-fried Spicy Stink Bean with Prawns, Phuket Style. This is the way my mom and her mom and the local people in Phuket would cook it in their kitchens for family and friends. Please feel free to modify the recipe to suit your liking. There is no substitute for sator, however you can enjoy this recipe with any seafood or with other vegetables such as asparagus, fava beans or edamame for a similar texture.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir-fried Spicy Stink Beans with Prawns, Phuket Style

Phad Phed Sator Goong Phuket

ผัดเผ็ดสะตอกุ้งภูเก็ต

Serves: 4

3 tablespoons vegetable oil

3 cloves garlic, peeled and chopped

2 tablespoons Phuket red curry paste, or any brand from Thailand

1 teaspoon shrimp paste, optional (omit it if you use Mae Ploy Brand red curry paste)

8 prawns, shelled and deveined

1/4 cup water

1 tablespoon soy sauce

1 teaspoon palm sugar or brown sugar

1/2 cup Sator or Parkia beans, fresh or frozen

3 Kaffir lime leaves, center vein removed

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste. Stir well until fragrant, about 1 minute. Stir in prawns and stir for 30 seconds. Pour in water. Stir well until curry paste and oil are well-combined and prawns are cooked well in the sauce. Stir in soy sauce. Stir in palm sugar until well-combined.

Fold the Kaffir lime leaves lengthwise, remove the vein, then add the leaves to the wok. Stir in sator. Stir back and forth until the sator is partially cooked. Be careful not to overcook the prawns or the sator, which doesn’t need to be cooked very long. A shorter time is better for sator to keep its crunchy texture. Remove Kaffir leaves. Serve hot with steamed jasmine rice.

Please see instructions and photos below for cooking step by step.

Varunee shows you how to prepare her Phad Phet Sator Goong Phuket Style

My friend Varunee will show you how to prepare a famous Phuket dish Phad Phed Sator Goong, Stir-fried Spicy Stink Beans and Prawns, Phuket Style. Please enjoy her cooking.

Red curry paste and shrimp paste

In Phuket there are two kinds of red curry paste. One is for coconut-based curry and one is for stir-fries without coconut milk or with very little—just about 2 to 4 tablespoons coconut milk to make the sauce or to tone down the spicy level of the dish. Please do not be overly concerned with this level of complication, use Mae Ploy or Thai kitchen brands as you wish. For the best results, I recommend my Phuket Red Curry Paste Recipe.

Cooking oil and curry paste

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in prawns and stir for 30 seconds.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Then pour in water and stir well until curry paste and oil are well-combined, making a good sauce, and the prawns are cooked well.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in soy sauce.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in palm sugar until well-combined.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Fold the Kaffir lime leaves, remove the veins, then add the leaves to the wok.

Stir in Sator – Stink bean

Stir in sator.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

Stir back and forth until the prawns are cooked and sator is partially cooked. Be careful not to overcook the prawns or sator. A shorter time allows sator to keep its crunchy texture.

Credit: Khun Varunee

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Pranee’s Phuket Red Curry Paste Recipe (ilovethaicooking.wordpress.com)
Pranee’s Stinky Leaf Omelete Recipe (ilovethaicooking.wordpress.com)
How to Open Stinky Fruit, Durian (ilovethaicooking.wordpress.com)

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~Lemongrass Paste and Lemongrass Tartar Sauce Recipes~

Posted in Pranee's Thai Cooking Videos, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, Thai Sauce & Condiment Recipe, Thai Vegetarian Recipe, tagged lemongrass aoili, Lemongrass Paste, Lemongrass Tartar Sauce with Dill, Recipes, Thai sauces and condiments on May 24, 2012| 4 Comments »

From a Thai Village to the Big City

I grew up in a world full of lemongrass and could tell you thousands of stories that evolve around this fragrant herb, from planting and cooking it, to all things related. But I will keep this short and sweet so that you can go straight to my recipes and prepare them.

Lemongrass Paste & Lemongrass Tartar Sauce

Here in Seattle, I always have many lemongrass stalks in my refrigerator—not in the backyard like in Thailand, but both methods work for the Thai cook who wants to be able to add lemongrass to a recipe at a moment’s notice. When I do a hands-on class I make sure students learn how to prepare lemongrass three ways (please watch the video). This lesson results in a lot of leftover lemongrass, which I cook, freeze, or make into a powder. A few days ago my friend was visiting me and our discussion of this and that led us to the kitchen. I wanted to make a pesto-like paste for her to add to her marinade sauce. I decided to stop short of making the lemongrass paste and we wandered off to another topic. The idea for us today is to use up the lemongrass in my fridge and turn it into a versatile form ready to be incorporated into many dishes such as a wet rub for a marinade or a lemongrass tartar sauce to go with fried rock fish for a family dinner.

I wish you fun cooking this summer with the lemongrass paste recipe from my kitchen. First you have to start your lesson at home by learning how to prepare lemongrass for Thai cooking.

Lemongrass Cutting 101 – slicing it right

Click picture to view video on slicing lemongrass by Pranee

Slicing lemongrass properly is an important part of Thai cooking. I hope you spend some time learning the right way to do this and get enough experience to develop a solid technique. Don’t try to save time by slicing lemongrass into bigger pieces because you are using a food processor. The grain of this fibrous plant runs lengthwise of the stalk, so slicing it thinly against the grain is essential. Besides, it provides aroma therapy and a mindful moment in the kitchen!

Lemongrass Paste, Lemongrass Tartar Sauce

Lemongrass Paste

Lemongrass has a citrus aroma that can blend into any dish. I make a lemongrass paste using extra light olive oil that you can use well beyond Thai cuisine. Like lime and lemon, it blends itself into any cuisine. I spread it out on toast like pesto, or add it to rice, curries, marinades, or just about anything. All become so delightfully fresh. Also, to my amazement, the fragrance of lemongrass and olive oil are divine together.

yield: 1/2 cup

5 lemongrass stalks, trimmed and sliced (please watch Pranee’s Demonstration on YouTube)

1/4 cup extra light olive oil

1/2 to 1 teaspoon salt

Place lemongrass, olive oil and salt in the blender or mini food processor and blend. Use spatula to clean the side to make sure it well mixed. Repeat the process repeat the process several times until getting a smooth texture. Store in a jar, keep in the fridge for a week or up to three months in the freezer.

Lemongrass Tartar Sauce with Dill

The idea of creating a lemongrass tartar sauce came to me randomly. My son loves fish with tartar sauce and I have made tartar sauce for him many times. Many western chefs, such as Christine Keff from the Flying Fish in Seattle, have created an awesome lemongrass aoli, so I thought why not a tartar sauce? I use serrano peppers and dill as they go really well with fish and keep the color palate to just green. I love the results and would use this sauce in many ways, not just for fried fish.

Yield: 1/2 cup

1/4 cup mayonnaise (I used Best Foods mayonnaise with olive oil)

2 tablespoons lemongrass paste, from recipe above

1/2 -1 whole serrano pepper, grated with a microplane

1 clove garlic, grated with a microplane

1 tablespoon small diced pickled cucumber

3 tablespoons lemon juice (I used calamansi juice)

1 tablespoon dill, chopped

In a one-cup bowl, stir together mayonnaise, lemongrass paste, serrano pepper, pickled cucumber and lemon juice until well-mixed. Stir in dill until it is well-combined. For the best results, prepare the night before or at least 30 minutes before serving.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Lemongrass Pork on Lemongrass Skewer – Moo Yang Takrai (pccnaturalmarkets.com)
Lemongrass Wet Rub (foodandwine.com)
Prawn and Salmon Stir Fry with Lemon Grass and Mint (yummy.com)
Lao Marinated Barbecued Chicken (devonium.wordpress.com)
Coconut Curry Flounder (aggiegrltravels.wordpress.com)
Hearts of Lemongrass (ideasinfood.com)

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~Lychee Black Tea Mango Smoothie Recipe~

Posted in Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Vegetarian Recipe, tagged antioxidant drink, Smoothie on May 14, 2012| 6 Comments »

Discontinued Mango Black Tea Smoothie

Late in the spring last year I went to my regular smoothie place. I stood in line and when it was my turn to order I found out that my favorite mango black tea smoothie was no longer on their menu. It had been discontinued! Disappointed, a few day later I made my own version in my kitchen, just like my mom would do. There is something about food cravings and fulfillment. For food lovers, satisfying a craving is taking care of our soul.

The mango smoothie I made last year was a good one. It was right at the peak of mango season and it tasted great. I call it a Lychee Black Tea Mango Smoothie. I was ready to share the recipe with you then, but the mango season was gone before I could capture a picture of my new drink. Since the recipe depends on just three ingredients—mango, lychee black tea and honey—you’ll want to pick the freshest, best quality mangoes for your smoothie. The other key to this recipe is balancing the deep flavor of the tea with the fruity and sweet flavors of the mango and honey.

I love lychee black tea. It is fun to drink this black tea with its alluring aroma and note of sweet floral lychee. However, this tea may be difficult to find if you do not have an Asian market nearby. There are a few online sources for lychee black tea. The alternative is to use any fruity black tea that you think would work well with mango and honey. Just give it a try!

Honey, lychee black tea, and mango

A fresh honey mango or a Manila mango is ideal for this drink, though any mango will work. Let it sit in a brown paper bag until it fully ripens. (I tested this recipe late last summer with a fully ripened peach and it was amazingly good as well.) Mangoes and peaches are available frozen all year round, so you can enjoy this lychee black tea mango smoothie as often as you wish. All you have to do now is find the perfect lychee tea to add to your tea collection.

Lychee black tea, mango, and honey smoothie

Lychee Black Tea Mango Smoothie

Nahm Lynjee Chadum Mamuang Pun

น้ำลิ้นจี่ชาดำมะม่วงปั่น

I love this smoothie recipe, which came to me effortlessly. I always have lychee tea at home and a supply of honey from my friend’s garden. When mangoes are plenty and I have one that is fully ripe, I simply place all of the ingredients in a blender, blend and pour into two glasses. Cheers to double antioxidants!

Serves: 2

Yield: 3 cups

2 to 3 tablespoons lychee black tea or 2 bags black tea

1 cup boiling water

Steep for 5 to 10 minutes

2 large mangoes, peeled and sliced, about 2 cups

1 tablespoon honey

2 pinches salt

1 cup crushed ice

Steep lychee black tea in 1 cup boiling water, letting it sit for at least 5 minutes, or steep for 8 to 10 minutes to make a deep colored tea. Set tea aside to cool while peeling and cutting the mangoes.

Place cooled tea, mango, honey, salt and crushed ice in the blender. Blend until smooth. Serve right away!

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

You’re Invited to the Tea Party! (toxicfoodie.org)

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~Grilled Bok Choy Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged Bok Choy, Grilled Vegetable, Thai Cooking Blog Recipe, Thai Side Dishes on April 28, 2012| 3 Comments »

Grilled Bok Choy for Minimalist Cooking

Bok Choy – ผักกาดใบ

I want to share with you my tips and techniques for making quick and easy grilled bok choy, something I did last weekend to celebrate the first warm sunny day when I spent a lot of time outdoors gardening. Cooking in the summer is about minimalism, and I like the idea of a few ingredients on the grill at one time.

Bok choy, also known as Chinese cabbage, is my favorite Asian vegetable. To me it is like vegetable-candy. I love its crunchy texture and light mustard flavor and the fact that I don’t need to be concerned about calories when I eat it. Even in large portions, I can just enjoy its delightful nutritional benefits. There are many ways to stir-fry bok choy with seasonings in a wok, but my favorite way to cook it is on the grill. This is in part because I don’t like to cut up a beautiful bok choy before I cook it; I would rather do that with a knife as I eat it. With baby bok choy, however, I can avoid cutting it all together and there are many other delicious Asian vegetables that I can cut up and stir-fry—such as choy sum, morning glory, and dozens of other greens. So when summer comes along, bok choy becomes a regular on my grill. It goes with any main dish.

This recipe is a great way to enjoy beautiful, low-fat, crispy, grilled bok choy. I typically cut regular bok choy in half lengthwise. This makes for easy grilling and a very appealing natural pattern. To quote Georgia O’Keeffe: “Colors and line and shape seem for me a more definite statement than words.” Sliced bok choy makes a beautiful pattern indeed. You can appreciate the look while grilling and eating them, and it only takes a little effort. You can dress the bok choy up to accompany any type of cuisine by adding a vinaigrette or sauce after grilling.

Grilled bok choy as a side dish

A perforated grill pan is ideal for grilling vegetables or seafood

Technique

First cut the bok choy in half lengthwise, then soak it under ice cold water for 15 minutes or longer for a crispy texture. Drain well, but do not spin. Drizzle a tablespoon or more of grape seed oil (or any vegetable oil) over the bok choy then sprinkle with 1/2 teaspoon sea salt; using tongs, mix well. (This technique is easier and uses less cooking oil than brushing it with oil.) The water bath, cooking oil and salt will keep the vegetable green, shiny and tasting good. Crushed fresh white or black pepper adds a great accent.

Grilled bok choy, grilled beef and steamed jasmine rice

This is a perfect dinner for a minimalist. Except for the rice cooked in a rice cooker, each dish is cooked with just three ingredients out on the grill. I rub fish sauce over my steak and pierce it with rosemary from my garden. The steaks are 1/2 inch thick, so both the steak and the bok choy cook in less than 15 minutes. The total time to prepare and to cook is about 30 minutes. Minimalist cooking is a perfect approach for summer to come!

Grilled Bok Choy

ผักกาดใบย่าง

Pak Gard Bai Yang

Serves: 4

1 pound bok choy, cut in half lengthwise

1 tablespoons grape seed oil, canola oil or any vegetable oil

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black or white pepper

1/4 cup Thai Chili-lime vinaigrette, optional

Pre-heat the grill to high heat. Place perforated grill pan on top of the grill.

Soak bok choy under cold water for at least 15 minutes, or longer for a crispy texture. Drain well but do not spin. Drizzle on a teaspoon or more of the oil and sprinkle 1/2 teaspoon sea salt over the top. Use tongs to mix well.

Place bok choy on perforated grill pan in a single layer and let it grill for 3 to 5 minutes on each side until it is translucent but still firm. Serve as is, or use tongs to mix well with Thai Chili-lime vinaigrette. Serve warm or cold as a side dish.

Pranee’s Note: Measure the first seven ingredients from the Thai Chili-Lime Vinaigrette recipe into an 8-ounce mason jar, close the lid tight and shake well. Pour over grilled bok choy.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Weekly Seasonal Recipes: Baby Bok Choy (slowfooduo.wordpress.com)
Bok Choy with Shiitake Mushrooms (collinesblog.wordpress.com)
Sesame Stir Fried Baby Bok Choy with Sunflower Sprouts (kathskitchensync.wordpress.com)
Pranee’s Thai Chili-Lime Vinaigrette (ilovethaicooking.wordpress.com)

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~Fried Egg Thai Style Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Cooking School: How to series, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Stir-fry Recipe, tagged Thai Cooking Blog Recipe, Thai Fried Egg on April 23, 2012| 5 Comments »

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.

My every week purchase – Swiss chard from the farmers market

I love fresh vegetables from the farmers market. I love to stir-fry them with garlic and fine sea salt.

Please see my Stir-fried Choy Sum Recipe

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.

Fried egg Thai style

Thai Fried Egg

Kai Dao

ไข่ดาว

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 1

1 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.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Pranee’s Sister Omelette Recipe and Video (ilovethaicooking.wordpress.com)
Sweet Pickled Omelete (ilovethaicooking.wordpress.com)
Acacia Omelete (ilovethaicooking.wordpress.com)
That Marvelous Spinach (mamapaleo.wordpress.com)
Stir-fried Choy Sum Recipe (ilovethaicooking.wordpress.com)
Wallet Eggs (荷包蛋). The best & simple way to enjoy fried eggs (annieliciousfood.wordpress.com)

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~Spicy Thai Coconut Chips Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, Thai Snack & Street Food Recipe, Thai Vegetarian Recipe, tagged Coconut & Lime, Coconut Chip Snacks, Spicy Thai flavor, Thai Coconut Snack, Thai Recipes, Turmeric on March 22, 2012| 8 Comments »

The Old Day & The New Way

When I was in Thailand exactly a year ago, I created this recipe – Spicy Thai Coconut Chips. I wanted to create delicious snacks for upcoming cooking demo. At the same time I wanted the flavor to reflect my Southern Thai cuisine, specifically my grandmother cooking. After receiving a reminder to send in recipe from Seattle office, I went to my mom kitchen and cook with my family. This was a same day I wrote and recorded a mystery dish from Southern Thailand – Stir-fried Fresh Grated Coconut with Phuket Curry Paste.

Stir-fried fresh grated coconut with Phuket red curry paste

It was a perfect day. I was lucky that my sister in-law – Tim was there. After she prepared the old forgotten dish of stir-fried fresh greated coconut with Phuket curry paste, I created new modern dish to reflect this flavor for the new generation. It is not often that I cooked for my family in Thailand. They were impressed seeing a recipe developer at work. I used my grandmother’s favorite spice, turmeric. I added more spice and other ingredients to create the balance of flavor of sweet, sour, salty and spicy. And my whole Thai family was excited with familiar texture and flavor from the coconut chip that was bake in my sister small oven.

Pranee’s Spicy Thai Coconut Chips

I hope you enjoy the step-by-sttep photos and recipes below taken and created in my mom’s kitchen in Phuket, Thailand. Have a great spicy Thai crunches!

Spicy Thai Coconut Chip

Maprow Krop Rod Ped

มะพร้าวกรอบรสเผ็ดเปรี้ยวสไตล์ไทย

slice fresh coconut with peeler

First sliced fresh coconut with peeler, you may use dried coconut chips in a package. The cooking time may vary. Dried coconut chip is accessible and easy to prepare and it has longer shelve life.

fresh coconut chips

Place coconut chips in a baking sheet.

mix with spicy, salty, sour and sweet

Combine chili powder, turmeric, salt and lime juice in a large bowl or right on a baking sheet.

Spicy Thai Coconut Chips

The clue is crisp and dry and the coconut is almost brown.

1 to 2 teaspoons chili powder

2 teaspoons turmeric

1 teaspoon sea salt

2 tablespoons lime juice

3 cups dried large coconut chips or sliced fresh coconut chips

Preheat oven to 350º F. Line a baking sheet with parchment paper.

Combine chili powder, turmeric, salt and lime juice in a large bowl. Mix in coconut chips and combine well.

Spread coconut flakes in a thin layer on the baking sheet. Place in the center of the oven rack and stir every 4 minutes for 8 to 12 minutes, or until crisp and toasted.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Recipe by Pranee Halvorsen, PCC Cooks instructor. Demonstrated on the PCC Cooks stage at Vegfest 2011. You also can see this recipe from PCC Natural Markets website.

Stir-Fried-Fresh Grated Coconut with Phuket Curry Paste (ilovethaicooking.wordpress.com)
Making Fresh Coconut Milk (southpacificengagement.com)
~Dreamy Coconut Frosting Recipe~ (ilovethaicooking.wordpress.com)
~Kaffir Limes and Kaffir Leaves~ (ilovethaicooking.wordpress.com)
A Beautiful Thai-Inspired Mango Coconut Fruit Tart (blogher.com)

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~Lavender-Turmeric Scented Jasmine Rice Recipe for 30 people~

Posted in Pranee's Tips & Techniques, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged Cooking with lavender, Culinary Adventure in Pacific Northwest, Eat locally, how to cook jasmine rice in the oven on March 16, 2012| 5 Comments »

Without a Rice Cooker

You can cook rice for 30 people, anytime, without a rice cooker! Since last November, my son and I have been preparing one meal a month for 60 homeless youth at Seattle’s [James W. Ray] Orion Center. The organization helps homeless youth get off the street and provides them with meals, education and shelter. The meal-calendar is posted and updated to allow members of the public to sign up to prepare a meal for these hungry youth. It has been a rewarding experience to take part in helping to build community. Thank you to a friend who also signed up to help prepare a meal with me. Together—without a rice cooker—we cooked lavender-turmeric scented jasmine rice for 30–6o hungry young people.

Rice can be cooked in a rice cooker, on the stove top, or in the oven. My recipe below is for rice cooked in the oven. I wanted to share the recipe so you would know that you do not need to buy a rice cooker in order to cook large quantities of rice. Instead you can purchase a large hotel pan and cook up to 30 servings of rice in about an hour.

Before putting rice and water in the hotel pan, it is best if all ingredients are hot before they are sealed up and placed in a preheated oven. (Here’s a link for an explanation as to how this method works: “Once water is heated past the 212°F mark, it stops being water and turns into steam. Steaming has an advantage over methods such as boiling or even simmering …..”. Moist Heat Cooking Method by About.com.)

About the recipe

Culinary Lavender

Today, the recipe I want to share with you is Kao Oop Kamin and Dok Lavender, lavender-turmeric scented jasmine rice. It works well served with Thai main dishes such as Thai curry dishes. I came up with the concept of adding lavender to turmeric scented jasmine rice about two years ago after I visited the Lavender Wind Farm on Whidbey Island and purchased a bag full of culinary lavender. After that visit I began adding lavender to everything. My friend, Kathy Gehrt, a local expert on cooking with lavender, says ” you can infuse anything with lavender” just be careful not to over use the lavender. You can learn more about cooking with lavender from Kathy’s book as well as her blog “Discovering Lavender.”

One day I simply played with turmeric powder and lavender in a rice cooker. I found it had an alluring and somehow surprising fragrance. After making this dish I forgot about this new flavor and scent combination until sometime later when I heated up the leftovers and experienced the same unexpected delight. The next time I cooked this recipe was at the first dinner I prepared at the Orion Center. My friend was puzzled by the rice’s flavor and fragrance—”What is it in this steamed rice?

Thai jasmine rice, culinary lavender and turmeric

The sweet perfume of lavender complements the pungent turmeric, which is also known as Indian saffron. This amazing blend gives off an alluring aroma and gives the rice a subtle flavor that allows you to serve it with any cuisine. You can find culinary lavender in jars or in the bulk herbs section in a natural food store.

Playing with lavender and turmeric in a rice cooker

Lavender-Turmeric Scented Jasmine Rice

Kao Op Khamin Dok Lavender

ข้าวอบขมิ้นลาเวนเดอร์

Lavender-Turmeric Scented Jasmine Rice

Yield: 30 cups cooked rice

When I cook this at a large event, I measure up the jasmine rice, turmeric, lavender and salt beforehand and store them in a large ziplock bag. Each bag will provide a main course or side dish for 30 servings. You can bake enough in your oven to serve 30 people. In a commercial kitchen, where the ovens are larger, you could double the recipe and bake each in a separate hotel pan—one on the top shelf and another one on the bottom shelf. For smaller portions at home, set the oven temperature at 350°F and bake for 30 minutes, then let rest for 10 minutes. The rice to water ratio is 1 to 1 ½.

1/4 cup canola oil

10 cups jasmine rice

1 tablespoon turmeric powder

3 tablespoons culinary lavender

2 teaspoons salt

16 cups boiling water

2 sheets 2 ½-foot-long aluminum foil

Preheat oven to 425°F. Place large pan on high heat on the top of your stove and add canola oil. When the oil is hot, add rice, turmeric, lavender and salt and stir for 1 minute. Pour the rice mixture into a hotel pan and then pour in boiling water. Stir well and cover tightly with foil. Put pan in the preheated oven and let it cook undisturbed (no peeking) for at least 40 minutes. Remove the pan from the oven and let it sit for 10 to 20 minutes before removing the foil. Stir and serve.

Summer 2010 at Lavender Wind Farm, Whidbey Island

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Jasmine Rice Cooking Tips (skillsinlife.wordpress.com)
Lemon Rice (huffingtonpost.com)
How to Cook Rice in Three Easy Steps (answers.com)
Coconut Thumbprint Cookies with Lavender & Fleur de Sel (http://discoverlavender.wordpress.com/)

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~Pickled Sweet Radish Omelet Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, tagged Grandma Cooking, Phuket Cuisine, Pickled Sweet Radish Recipe, Recipes, Thai Foods, Thai Omelete, Traditional Thai Cooking on March 7, 2012| 2 Comments »

Do Nothing Day

Honey-Lime Tea, Cough Remedy

I got bit by a winter bug and have been resting for the past two days. What do I eat on such a do nothing day? I prepared Honey-Lime Tea to sooth my coughing and sore throat. For dinner I prepared myself a rice porridge. While the rice porridge was on the burner, I whisked up an omelet from an old family recipe – a classic Thai omelet with pickled sweet radish – Kai Jeow Chaipor Wan. I took some pictures to share with you so you could enjoy eating this omelet along with rice porridge – Kao Tom from a recent post. This good gentle food doesn’t take long to cook, another reason why it is good for a day when you are not feeling well.

The four ingredients are eggs, shallot, Thai chilies and pickled radish. The pickled sweet radish is the same one that Thais use in phad thai, so it is easy to find. You may use dried daikon radish from PCC Natural Markets, but add a squeeze of lime juice and a teaspoon of fish sauce or soy to the recipe. You may also try it with Kimchi and pickled mustard greens; since both are pickled, you do not need to add fish sauce or soy sauce.

I hope you enjoy this simple recipe with four ingredients and three cooking steps. Twenty minutes after starting, I had both rice porridge and omelet on the dining table. I enjoyed this warm, down-to-earth comfort food and once again felt like I was at home with my mom and family in Phuket.

Pickled Sweet Radish Omelet

Kai Jeow Chaipor Wan

ไข่เจียวไชโป้วหวาน

Serves: 2

1 small shallot, peeled and sliced

2 eggs

2 fresh Thai chilies or serrano chilies, sliced

1/4 cup pickled sweet radish

3 tablespoons canola oil

Place shallot, eggs, chilies and pickled sweet radish in a medium size bowl, then beat with fork to mix, about 1 minute.

Heat 6-inch cast iron pan or frying pan on medium-high heat. Pour in canola oil and tilt to coat the bottom of the pan. Pour omelet batter in the hot pan, stir quickly 5 times and then let it spread out to cover the bottom of the pan. Turn the burner to medium heat, cover with a lid and let it cook until the bottom of the omelet is dry. Flip the omelet and cook for 30 seconds more. Serve with rice porridge or steamed jasmine rice.

Sliced shallot, eggs, sliced chilies and pickled sweet radish

First you place shallots, eggs, chilies and pickled sweet radish in a medium size bowl.

Stir with fork until it well-mixed

Then beat it with a fork to mix, about 1 minute.

Phuket Pickled Sweet Radish Omelet

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

~Rice Porridge Recipe~ (ilovethaicooking.wordpress.com)
Vegetarian delights: A savoury fried (white) carrot cake from South-east Asia (chai tow kway) (thebigfatnoodle.com)

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~Steamed Golden Trout with Lime-Chili-Garlic-Dill Sauce Recipe~

Posted in Pranee's Tips & Techniques, Thai Cooking School: How to series, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Sauce & Condiment Recipe, tagged Culinary Adventure in Pacific Northwest, Eat locally, Golden Trout, Idaho, Phuket Cuisine, Pike Place Market, Recipes, Salmon, Thai Cooking in Seattle, Thai Foods, Thailand on February 29, 2012| Leave a Comment »

Not Just for Fine Dining, Golden Trout

Last Saturday I went to the Pike Place Market to get the fresh fish of the day for my family dinner. Golden trout caught my eye. When I visited the market last summer, only City Fish carried it. This time around it seemed that every fish stall had a pile of golden trout, so I thought this would be a perfect time to share my recipe with you for Steamed Golden Trout in Lime-Chili-Garlic-Dill Sauce. The pictures were taken a while ago, but the recipe is timeless. It is based on Phuket Pla Nueng Manao—steamed fish in lime juice—but the way I prepared it reflects my new home in the Pacific Northwest.

Golden trout is a sub-species of rainbow trout, both of which are related to salmon. The pale pink color of the flesh and its texture are a really amazing mixture of both trout and salmon. There are many ways to prepare golden trout, but today my favorite is to steam them. I love cooking fish whole, so using the oven is a quick way to go.

The golden trout I bought was from a farm in Idaho. Golden trout’s natural habitat is the “clear, cold headwaters of creeks and lakes at elevations above 6,890 feet,” but most golden trout come from fish farms. This is because you may fish for them for your personal consumption but not to sell them commercially. Most golden trout in the markets are from the Idaho Trout Company. From my research I learned that fly fishing for rainbow trout and golden trout is a very popular activity.

Fresh Rainbow Trout from Pike Place Market

When it comes to steaming fish, I am my grandma’s grandaughter. I ate many meals of steamed fish with my grandmother, like Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din). I hope you will have a chance to cook a few of her recipes. Several of them are featured in the Asian Grandmothers Cookbook by Pat Tanumihardja. At home here in Seattle, I have adapted my grandmother’s recipe into an easy and fun way to prepare fish for my friends and family. My recipe below reflects my quick and easy method for doing this at home. I will let you decide which way you prefer.

Steamed Rainbow Trout with Purple Chili-Lime Sauce5

Garlic, Lime, Dill and Purple Chili

PLA NUENG MANAO

ปลานึ่งมะนาว

Steamed Golden Trout with Lime-Chili-Garlic-Dill Sauce

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

If you love fish, this recipe works for all occasions! It is light, fresh and delightful — yet easy to prepare. While steaming the fish, prepare the sauce. When the fish is cooked, just pour the sauce over it and serve with hot, fragrant jasmine rice.

1 whole golden trout, or any fileted fish (cooking time may vary)

4 lemongrass stalks, trimmed and smashed

large sheet of parchment paper and foil

10 cloves garlic, peeled

5 Thai red chilis, purple chilis, jalapeno or Serrano peppers

1 cilantro root

1 teaspoon salt

2 tablespoons sugar

2 tablespoons fish sauce

3 tablespoons lime juice

1/4 cup chopped dill or cilantro

4 lime slices for garnish

Using a mortar and pestle, pound garlic, peppers, cilantro root and salt until smooth. With pestle, blend in sugar, fish sauce and lime juice until sugar dissolves. Stir in dill. Set aside.

Preheat oven to 375°F. Place 1/4 cup water in a 9” x 13” baking pan, then spread the lemongrass out. Place the trout on the bed of lemongrass and sprinkle salt on top of the fish. Cover the dish with parchment paper and then the foil, wrapping it around the edges to form a seal. Bake until the fish is cooked, about 10 to 15 minutes. (The good thing about steaming is you never overcook the fish). To check if the fish is done, insert a knife into the thickest part of the fish and lift the flesh away from the backbone. If it is easy to separate the flesh from the backbone, then it is done. If not, steam a little bit longer.

Place trout on a serving dish along with all of the steaming water. Pour the lime sauce over the top, then garnish with sliced limes and serve with jasmine rice.

Cook’s Note:

~Thai chilies are recommended for this recipe because they have a lingering flavor; you may remove seeds if needed. To control the spiciness of your finished dish, use 2 chilies for mild, 3 or 4 for medium, and 5 or 6 for a full spicy flavor.

~Always add the fish sauce before the lime juice to keep the sauce vibrant and fresh tasting.

~Best of all is to prepare the sauce while the fish is cooking. If you have a steamer, you can steam the fish in a serving size bowl and pour the sauce on top just before serving.

~The sauce can be used as a dipping sauce for any seafood, including mussels, clams and crab meat.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Pla Nuang Manao – Steamed Fish in Lime Juice (pccnaturalmarkets.com)
RECIPE: Steamed Chili Fish (theeaglesroost.wordpress.com)
Pistachio Encrusted Rainbow Trout (foodsinthefastlane.com)

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~Rice Porridge Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Cooking School: How to series, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Sauce & Condiment Recipe, Thai Side Dish Recipe, Thai Soup Recipe, Thai Vegetarian Recipe, tagged Cambodian Cuisine, Phuket Cuisine, Rice Porridge Recipe, Thai Chinese Cuisine, Thai Foods on February 22, 2012| 1 Comment »

The Hungry Planet

I attended the Hungry Planet: What the World Eats grand opening at the Burke Museum. I was totally awestruck by the large photographic exhibit and printed information from Peter Menzel and Faith D’Aluisio who show us how the rest of the world eats and feeds their families with one week of purchased food supplies. “A picture said a thousand words” and I hope that you will have a chance to view the exhibition which will be at the museum through June 10.

On Saturdays, PCC Cooks also participates in the exhibition by providing a cooking demonstration of one of eight different cuisines from around the world. I had the honor of representing PCC Cooks one Saturday by preparing Kao Tom Gai, Rice Soup with Chicken. I demonstrated how to prepare this Thai dish and provided samples. When I was growing up in Thailand this particular dish meant so much to me and the rest of the country. It was a time when families had to nourish their families with simple, healthy foods.

I was lucky to grow up in the land of plenty in Phuket, Thailand. My village has a mountain on one side and a rice field on the other. The Srisunthorn Road was on the edge of the mountain and our home was just off this main road. We spent our weekends gathering foods from the forest such as bamboo shoots, mushrooms and other edible plants. Our family also owned a plantation which provided an abundance of fruits such as rambotant, durian, jackfruit and coconut. At the end of each month, or after each sale of a crop from the plantation, my grandmother made sure to purchase a month’s supply of rice and to stock up on all stable dry ingredients. Mobile markets would came every morning with meats, seafood and fresh vegetables and herbs. The open air market was full of venders of all sorts and once a week villagers could fill up their kitchen cabinets with food. In our family, when my grandmother was the treasurer of the household, she decided what was on the table on a daily basis, through times of abundance and scarcity.

Phuket Open Air Market

My grandma shared many bedtime stories with us about the lives of others or her experiences during economic down times. She taught us that every grain of rice should be eaten. Phuket is rich in tin, rubber and other natural resources, but when it came to rice production, we depended on supplies from the central part of Thailand–a supply that was affected by the economy, politics, and climate. When the price of rice increased, our regular steamed rice would change to rice porridge to make our supply last as long as possible.

One cup of rice grains yields about 3 cups of steamed rice or 4 cups of thick rice porridge which can be thinned down to make 6 cups of rice soup. Instead of making 3 servings, 1 cup of rice can be stretched to provide 6 servings.

The Hungry Planet exhibit is eye opening. It shows how the rest of the world eats, what is available to them, what they can afford, what they choose, and the limitations. I love the picture from Mali, Africa, which shows the ritual of a family sharing a rice porridge that is cooked with sour milk.

For me, rice porridge is a soul food, comfort food and a health food. It has a healing and nourishing element and it is suitable for everyone and every occasion.

Now that you have heard my stories, what is yours?

Rice Porridge Three Ways

I know three ways to enjoy rice porridge. The first one is as a rice soup base which can then be made into Kao Tom Gai

Kao Tom ~ ข้าวต้ม

(Click photo above for Pranee’s Kao Tom Gai recipe)

A second way to enjoy rice porridge is to make a rice soup buffet for a big crowd or special event. To do this, take a rice porridge and add a little bit of ground meat. Cook it without adding flavoring, but serve it with condiments as shown in the photo below. The condiments typically consist of ginger, white pepper powder, sugar, soy sauce, chili powder, fried garlic, vinegar with jalapeno peppers and green onions.

Thai rice soup condiments

A third way to eat rice porridge is to serve it the same way as steamed jasmine rice but ideally with Chinese-Thai style main dishes such as stir-fried vegetables with salted soy bean or oyster sauce, salted egg, salted peanut, pickled mustard green, or braised pork in five spices.

Either for stretching a dollar or caring for yourself and your family, rice porridge is my comfort food for every occasion.

Kao Tom (Rice Porridge)

ข้าวต้ม

PREP TIME: 20 minutes

Yield: 4 cups

1 cup jasmine rice

6 cups water

Bring jasmine rice and 2 cups of the water to a boil on high heat. Stir often while cooking for 5 minutes.

Add the remaining 4 cups of water and bring to a boil. Let cook on medium heat for 15 minutes more, until it yields 4 cups.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Congee (speckless.wordpress.com)
How to Cook Rice in Three Easy Steps (answers.com)
Chicken Arroz Caldo or Chicken Rice Porridge (luckymom2009.wordpress.com)
Burke Museum spotlights Coast Salish artists and the world’s food (seattletimes.nwsource.com)
imabonehead: How to Cook Congee with Salted Pork & Century Egg, a Classic Hong Kong Rice Porridge | Hong Kong Food Blog with Recipes, Cooking Tips mostly on Chinese and Asian styles | Taste Hong Kong (tastehongkong.com)

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~Phuket Jungle Curry with Green Papaya Recipe, Gaeng Pah Malakaw~

Posted in Pranee's Tips & Techniques, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Vegetarian Recipe, tagged Green Papaya, Jungle curry, Recipes, Thai Cuisine, Thai Foods, Traditional Thai Cooking on February 8, 2012| 5 Comments »

Eat the Jungle

Papaya, Carica papaya Linn., is a native to South American and Mexico. From there it spread throughout tropical countries like the Hawaiian islands, Sri Lanka, India and Southeast Asia. In Thailand, we regard papaya as a herbaceous plant. The fruit shape is elongated and has a pointy tip. The green fruit is used in savory dishes such as green papaya salad, Gaeng Som (sour curry), Gaeng Kati (red curry), Gaeng Ohm (pork stew), or it is pickled or candied, stir-fried with egg, or used as a vegetable condiment. In our garden, when we want to have a ripe papaya we allow the green papaya to mature on the tree until a good portion of yellow and orange appears on part of its green skin. Then we pick the papayas and keep them covered with a rice sack until they fully ripen. Because the papain protein enzyme helps the digestive system, green papaya salad is an ideal side dish to accompany the grilled meat dishes common to Thai and Vietnamese cuisines—think of green papaya salad instead of coleslaw.

It is best to buy papaya with a great hint of yellow or orange color. When soft to the touch, peeled and seeded, ripe papaya is great eating fresh or in a smoothie.

Papaya is a great source for Vitamin A, C, folate and potassium. For an in-depth nutrient analysis please visit whfoods.com.

Thais eat fresh ripe papaya with a squeeze of lime and some sea salt. The seeds have a peppery flavor, but I haven’t come across Thais cooking with the seeds. We discard them, but Hawaiian cuisineuses the seeds in salad dressing.

Green Papaya

Papayas at the young and green stage are ideal for Thai, Laotian and Vietnamese cuisines. A few examples include the Thai green papaya salad Som tam which also know as Papaya Pok Pok–a fun name that comes from the sound that is made during preparation when the ingredients are pounded with a mortar and pestle. The Vietnamese movie The Scent of Green Papayaoffers an insight into the relationship of green papaya to Vietnamese cuisine and people. I personally have many stories to share about papayas.

Yield: ½ cup

1 shallot, halved and peeled

6 garlic cloves, peeled

¼ cup minced lemongrass, about 1 stalk

1 teaspoon salt

1 teaspoon dry turmeric

½ to 1 tablespoon chili pepper flakes, or 10 to 15 dry Thai red chilies

1 teaspoon shrimp paste or 1 tablespoon miso paste or anchovy paste

1 tablespoon black peppercorns

¼ cup cooking oil

Place everything except the oil in the food processor. While the processor is running, pour in cooking oil as needed. Blend until smooth.

Phuket Jungle Curry with Green Papaya

Gaeng Pa Malakaw Moo

แกงป่ามะละกอกับหมู

The exotic blend of peppery non-coconut curry with wild vegetables creates the flavor profile inspiration for this dish. I am glad most Thai restaurants carry it on their menus. You may be wary of any spicy Thai curry without coconut milk, but you will be amazed how each vegetable in this curry has it own sweetness when it’s cooked. Individual flavors from each vegetable stand out better than in a coconut curry dish.

Ingredients for Phuket Jungle Curry

Serves 4 to 6 Preparation time: 20 minutes Cooking time: 10 minutes

3 tablespoons red curry paste or fresh Jungle Curry paste from recipe above

2 tablespoons canola oil

½ cup water

1 cup diced green papaya, peeled and seeded, about ¼ of a whole small green papaya

1 cup wedged Thai eggplants, about 5 whole Thai eggplants

1 cup yardlong beans or green beans, cut into 1 inch-lengths

1/4 cup sliced pork tenderloin, optional for vegetarian

¼ cup Thai basil or any basil, or 3 nasturtium flowers (optional)

4 Kaffir lime leaves, optional if not available

1 tablespoon palm sugar or brown sugar

2 dashes fish sauce, or more to taste

Blend red curry paste and canola oil in a saucepan and cook over medium heat until fragrant, about 3 minutes. Add water and green papaya chunks, stir, then cover with a lid and let it cook for 3 minutes or until green papaya starts to look half-cooked. Add eggplant, yardlong beans and pork and stir, cover and cook for 3 more minutes until eggplant is soft but not mushy.

Stir in basil, Kaffir lime leaves, and sugar and cook for 30 seconds more; add fish sauce to taste. Remove from heat and serve with Jasmine rice.

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I Love Thai cooking

Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com

Definition: Papaya (bellasugar.com)
Pranee’s Green Papaya Salad with Smoked Salmon (ilovethaicooking.wordpress.com)

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~Dreamy Coconut Frosting Recipe~

Posted in Recipes, Thai Dessert Recipe, Thai Gluten Free Recipe, Thai Recipe for Kid on January 12, 2012| 8 Comments »

Dreamy Coconut Frosting

I have been home from Maui for over a week now and I still dream of the luscious tropical deserts from my recent trip. I am totally inspired and determined to create an easy version of a coconut dessert that will reflect my trip. For a dinner party last Sunday I baked a coconut cake the day before by following a layer cake recipe from a box of cake flour and using coconut milk in place of milk and substituting coconut flavoring for vanilla. (You can do the same or try the links to the many wonderful coconut cake recipes that I have added at the bottom of this page.)

Last Sunday was perfect. I brought the coconut cake to a Thai friend’s dinner party to complement their Thai dinner. I was glad they liked the cake. They loved the light texture of the frosting and the generous amount of sweetened shredded coconut. I hope you will enjoy this recipe and add a dream-like tropical dessert to your Thai dinner at home.

A Creation of Tropical Flavors

Primroses greeted me in January; I used them to decorate the cake.

Coconut Cake with Coconut Frosting was the answer to my longing to create a dish to duplicate the flavors of a tropical land in a western kitchen. I personally have never tasted coconut cake in Thailand but came to love the cake in America and most recently on my visit to Maui. I can’t live without coconut and was excited about adding coconut cake to my repertoire.

The body of the cake that I envisioned can be any white, spongy cake that gets its coconut flavor from coconut milk and natural coconut flavoring. Its frosting should be light and fluffy with pure coconut flavor and a mouthful of shredded coconut.

Butter, Coconut Cream and Powder Sugar = Coconut Frosting

First step: Cream butter, then add powdered sugar and coconut cream.

Step 2: Coconut Frosting

Step 2: Stir in coconut flavor, jasmine flavoring essence and sweetened shredded coconut.

Step 3: More Coconut on Coconut Frosting

Step 3: Spread frosting between the layers and on the top and sides of the cake; add sweetened shredded coconut on the top and along the sides.

Dreamy Coconut Frosting

Pranee’s Coconut Cake with Coconut Frosting

When it comes to making coconut frosting for coconut cake, I keep it simple, low fat and fast. The whole process should be easy and carefree. The frosting needs to be creamy, but thick enough to stick to the surface of the cake and to allow the shredded coconut to stick to it. We need either cream cheese or butter to begin with, then I use coconut cream to lighten it up and add powdered sugar until the mixture gets to the desired texture. For coconut, you can use dry coconut chips/flakes, freshly grated coconut or simply sweetened, shredded coconut. I baked the cake the day before and made the frosting the next day—it doesn’t take long to whip up and spread—then the cake is ready to serve. The secret to making this frosting dreamy is to have a real coconut flavor heightened with either vanilla, rose, lavender or jasmine.

Yield: 2 cups

1 stick unsalted butter, at room temperature

2 cups powdered sugar

1/3 cup coconut cream (the thick top layer from a can or carton of Thai coconut milk)

1 pinch of salt

1 teaspoon coconut flavoring (I like Frontier Natural Flavors)

1 teaspoon flavoring essence Jasmine (Mali)

2½ cups sweetened shredded coconut, divided

With an electric mixer, beat butter on medium speed until creamy. With a spatula, fold in sugar and coconut cream; beat until creamy, about 3 minutes. Fold in coconut flavoring, jasmine flavoring essence and 1½ cups sweetened shredded coconut. You may use ½ cup of the finished mixture as a filling and the rest, about 1½ cups, as frosting.

Spread the frosting to cover all of the cake surface, then cover the frosting with the rest of the sweetened shredded coconut.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

~Coconut Tea Cakes Recipe~ (ilovethaicooking.wordpress.com)
Four Layer Coconut Cake (themagnoliacafe.wordpress.com)
RECIPE: Oh Baby, Coconut Cupcakes with Rum & Raspberry Frosting (thesethingsaliceloves.wordpress.com)
More link to coconut cake

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~Thai Yellow Curry Rice Pilaf Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged Kao Mok Gai, Kao Phad Sapparos, Leftover Turkey, Recipes, Thai Cooking in Seattle, Thai Cooking with Children, Thai Cuisine, Thai Foods, Thai One Pot Meal, Thai Yellow Curry on November 25, 2011| 5 Comments »

A Gift from My Thai Kitchen

Creating a homemade gift is a wonderful way to express your heartfelt thanks and appreciation for your friends, families or associates. Every year I like to come up with something from my kitchen that will interest the recipients and be easy for them to love, such as curry paste, chutney, chili jam or seasoning salt—there are plenty of ideas.

Thai Yellow Rice Pilaf – A Gift from My Thai Kitchen

This year it works out well for me to choose an old project—making a rice pilaf mix. This is something that I did with my son’s fourth grade classmates as a parent volunteer project, though this time my rice mix recipe is reconstructed from two favorite Thai rice dishes. You may recognize Thai Yellow Curry Fried Rice with Pineapple (Kao Phad Sapparos) and my favorite Southern dish, Phuket Chicken Baryani Rice (Kao Mok Gai). I trust that you will enjoy this versatile recipe often. My plan is to give the rice mix as a gift to friends and family, but it also makes a good side dish combined with leftover turkey. Right after Thanksgiving will be a great time for you to try out the recipe before making up the mix to give as a gift.

Thai Yellow Curry Rice Pilaf Mix

The rice dish made from the mix can also be called a rice pilaf, a traditional Persian dish, as I applied the science of baking rice in the oven instead of using the traditional Thai method of preparing it in a rice cooker or steamer. The recipe below has so much potential that you can add any vegetable you desire, just like in a rice pilaf. Following an American Holiday theme I use craisins instead of pineapple or raisins, which will be fun cooked with leftover turkey or served as a side dish with turkey. So make it fun and be creative with your own accent. I hope you have a chance to create a rice mix for a friend or simply pack a few boxes to take with you to your cabin. Let’s celebrate with a gift from our kitchens!

Jasmine Rice

First start with the uncooked rice, then add the spices, dried fruits and nuts. Keep it simple and creative.

Thai Yellow Curry Rice Pilaf Mix

How to Make Thai Yellow Curry Rice Pilaf Mix

I purchased large quantities of all of the ingredients below and containers from the packaging specialty store. This recipe makes one gift package which will serve four as a main dish or eight as a side dish.

1 two-cup container or a one-quart ziplock bag

1 cup plus 2 tablespoons jasmine, long grain or basmati rice

2 tablespoons dried chopped onions

1 to 2 tablespoons madras curry powder

½ cup chopped or 20 whole raw cashew nuts or almonds

1 teaspoon salt

3 bay leaves

¼ cup each craisins, cranberries and dried pineapple

Place all ingredients in the container or ziplock bag in this order: jasmine rice, dried chopped onion, curry powder, cashew nuts, salt and bay leaves. Cover the container or ziplock bag and seal well, then add printing cooking directions (see below). Add some gift wrap or a bow and your gift is ready.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Thai Yellow Curry Rice Pilaf with Tomato and Onion

(Cut the instruction-recipe below and insert in the rice pilaf box)

Thai Yellow Curry Rice Pilaf

Cooking Instructions

Serves: 4 as a main dish or 8 as a side dish

2 tablespoons canola oil

1 package Thai Yellow Curry Rice Pilaf Mix

1 2/3 cup water or chicken stock

4 cooked chicken thighs with bone in and skin on, or 4 pieces leftover turkey with bone in and skin on

¼ cup sweet chili sauce, as accompaniment

1 English cucumber, sliced for accompaniment

2 tomatoes, sliced for accompaniment

1 cup cilantro leaves for accompaniment

Preheat oven to 350°F.

Heat a Dutch oven or an oven-proof pan that comes with a tight lid on the stove top over medium-high heat. When the pan is hot, add canola oil and the Thai Yellow Curry Rice Pilaf Mix. Stir the mixture until it becomes fragrant and the rice grains turn opaque, about 30 seconds, being careful not to let it burn. Stir in water or chicken broth. Place chicken or leftover turkey in with the rice and the broth. Bring the mixture to a boil, then cover the pan and place it in the center of the oven. Bake for 30 minutes without opening the lid.

Remove from oven and let sit for 15 minutes without opening the lid at all. Then stir it once to mix cooked rice together and put the lid back on. You can keep it warm in the oven at 100°F until it is ready to serve, but not longer than 30 minutes. Serve with accompaniment on the side.

Leftover turkey makes an excellent Kao Mok Gai or twice-cooked chicken in rich spices rice pilaf.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

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~Pear Salad with Calamansi Salad Dressing and Palm Sugar Candied Walnuts Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, Thai Salad Recipe, Thai Vegetarian Recipe on November 18, 2011| 5 Comments »

Living the Fantasy

Northwest Comice Pear

I love pear salad and lately I have been seeing local pears everywhere! After enjoying pears prepared many different ways in restaurants and at a potluck dinner, I began fantasizing about creating a Thai pear salad. Then I had dinner two months ago at the Typhoon Thai Restaurant in Redmond and ordered their sumptuous pear salad—a well-balanced combination of palm sugar, lime juice and fish sauce dressing with fried dry shrimp and cashew nuts for texture. I loved the crisper textured pear that was used. After seeing the creation designed by Chef Bo, the executive chef and owner of Typhoon, I was determined to come up with my own.

I started with the theme of a pear and walnut salad, but added some interesting flavors. First I decided to use a Comice pear. It is buttery-sweet and has a soft texture that allows the pear juice to mix in well with the salad dressing. Then I thought about the nut part of the salad. Walnuts are a traditional addition to American pear salads, and what came to my mind was coconut milk-palm sugar candied walnuts with a hint of Asian spice. They turned out great, with even greater potential for future cooking. I added these ingredients to my shopping list, but it was only when I was at the market that my salad really took shape. I picked up a 5-ounce box of herb salad mix and one bunch of fresh cilantro to provide the base for a mixed salad with a nice Asian touch. Then I chose an orange bell pepper for color. I would julienne it so thin that it would lace around the pear and no longer taste like bell pepper, but when mixed in with the salad dressing it would provide contrasting color as well as a gentle crunch. Finally I chose some shallots, something which my Thai family and I always put in salads.

Pear Preparation

Palm Sugar Candied Walnuts

Palm Sugar Candied Walnuts

2 tablespoons coconut nut milk

2 tablespoons palm sugar

2 pinches cardamom powder

1 cup walnuts

Preheat oven to 350F. Lay parchment paper over baking sheet.

To make quick and easy caramel, combine coconut milk, palm sugar and cardamom powder in a small saucepan and stir well. Place on a burner over high heat. When the mixture has thickened, about 3 minutes, remove from the heat and stir in walnuts until they are well covered with caramel. Pour the walnuts onto the parchment paper and spread them out. Put in the oven and bake until golden, about 8 minutes. Remove and let cool.

Calamansi – ส้มจี๊ด

In the U.S. you can grow calamansi, a citrus fruit, as an ornamental house plant. In Seattle, I purchased frozen Golden Calamansi juice from the Philippines in a package of twelve .5-ounce packets. I was so delighted to learn that calamasi is related to both of my favorite citrus families: kumquats and mandarins, and I thought it would make an excellent emergency substitute for lime juice. And then I discovered by chance that the calamansi juice in my freezer provided the perfect zing for my pear salad. The aromatic, gentle, sweet and sour calamansi citrus juice was my choice for the sour agent for this salad. I don’t want to disappoint anyone, however, so on my second attempt at this pear salad I created a substitute for calamansi juice that will turn out quite divine, though not so heavenly as with calamansi juice. I used 1½ tablespoons lemon juice and 1½ tablespoons of freshly squeezed orange juice, then I decided to zest the orange peel to get ¼ teaspoon orange zest to add citrus aromatics to the juice.

Now that my fantasy of a pear salad is laid out with all its mouth-watering components, let’s get cooking and living the fantasy! Happy Thanksgiving to you all!

Pear Salad with Calamansi Salad Dressing and Palm Sugar Candied Walnut

Thai Pear Salad with Goodies

I love pear salad. It is the sweet and fragrance of the pear that makes it so appealing and it is easy to blend in any citrus sour-sweet dressing. I love to add a little bit of fish sauce in my Thai salad dressing for the depth of the flavor. Combining lemon and orange juice makes a good substitute for calamasi juice and brown sugar is a good substitute for palm sugar in this recipe. Therefore, I hope you can make this recipe work without an extra trip to an Asian market. I hope you have a chance to create this dish anytime and especially to share with family and friends as a Thanksgiving salad. Cheers!

Serves: 6

1 (5-ounce) package fresh herb salad mix

½ cup cilantro leaves

4 tablespoons extra virgin olive oil, divided

¼ teaspoon sea salt

¼ teaspoon freshly crushed black pepper

½ teaspoon red pepper flakes

1 teaspoon brown or palm sugar

1 tablespoon fish sauce

3 tablespoons calamansi juice (or 1½ tablespoons lemon juice plus 1½ tablespoons orange juice and ¼ teaspoon orange zest)

1 orange bell pepper, thinly sliced

1 large shallot, peeled and thinly sliced

3 comice pears, peeled, halved, cored and sliced

1 cup palm sugar candied walnuts, from recipe above

Combine fresh herb salad mix and cilantro leaves together in a salad bowl, then pour 1 tablespoon olive oil over the greens, gently combining them by hand until they are well-coasted with olive oil. Place on 6 salad plates.

To make Calamansi salad dressing, whisk together remaining olive oil, sea salt, black pepper, red pepper flakes, brown sugar, fish sauce and calamansi juice in a large bowl until well-blended. Gently fold in bell pepper, shallots and pears, then place pear salad equally over the greens. Garnish with the candied walnuts.

Pear Salad Ingredients

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

Apple, Walnut Salad with Cranberry Vinaigrette (savoringeverybite.wordpress.com)
Cherry, Apple, Walnut and Fennel Salad (nourishingresults.com)
Pear and Kale Salad with Blue Cheese and Walnuts (foodytwoshoes.com)

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~Thai Vegetarian Green Curry with Chanterelle Mushrooms Recipe~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Vegetarian Recipe, tagged Eat locally, From Farm to Table, Recipes, Thai Foods, The best vegetarian green curry, Vegan Thai Curry on November 9, 2011| 4 Comments »

Fall Wishes

Fall Color in Seattle

Seattle is a beautiful city. When we get some of its rare sunshine, the season becomes memorable. This past week I wished for at least a good week of sunshine and beautiful fall colors and a chance to enjoy the beauty of the Pacific Northwest scenery. I got my wish. But there is another wish I make each fall as well: I wish for a good price for chanterelle mushrooms. This year I got both my wishes.

I enjoy cooking with chanterelle mushrooms from the local market and I love to add northwest flavors to my Thai dishes. This year I discovered a sensational new way to achieve both of these ends by adding chanterelle mushrooms to my vegan Thai green curry.

Chanterelle Mushrooms

The flavor of chanterelle mushrooms reminds me of Hed Kone – a wild mushroom in my village. It has an interesting spicy flavor that goes well with coconut milk or fat. When cooked, the mushroom’s nutty and sweet-fruity flavors combine with its meaty flavor to enrich this meatless green curry dish. This meaty flavor was an added bonus that I didn’t expect but discovered while experimenting last year. I prepared this dish in my series of seven Thai Quick & Easy cooking classes at PCC Cooks. Although I shared the recipe below with more than 14o students, I can still capture the moment when I savored the dish with them during the classes. The chanterelle mushrooms make for a unique combination. This dish is a great reflection of true Thai flavors achieved by using local ingredients such as chanterelle mushroom and Italian eggplant with Thai ingredients such as bamboo shoots, young corn and water chestnuts.

I love this recipe the way it is and would not want to change anything. I want to share this recipe with you so that you can enjoy it as much as I do when fresh chanterelle mushrooms are abundant in the fall. My wishes have been fulfilled and I am content.

Thai Green Curry with Chanterelle Mushrooms and Kaffir Lime Leaves

Gaeng Keow Wan Ja

Thai Green curry with chanterelle mushrooms and Kaffir lime leaves

แกงเขียวหวานกับเห็ดมังสวิรัติ

Green curry is delicious. It is distinguished from other curries by its flavor and color which are derived from fresh Thai green chiles. Green curry is as versatile as red curry; it can incorporate many kinds of vegetables and mushrooms. Some vegetables that work well in green curries are zucchini, eggplant, green beans, bamboo shoots, young corn and water chestnuts. Serve with jasmine rice or somen noodles.

Servings: 8

2 tablespoons canola oil

1 jar Thai Kitchen green curry paste, about 5 tablespoons

2 teaspoons coriander powder

1 teaspoon cumin powder

1 tablespoon green or black peppercorns, whole

1½ – 2 cups coconut milk

1/2 cup water

2 cups chanterelle mushrooms, brushed to remove the dirt and torn into small pieces

2 Portobello mushrooms, cleaned, stems removed, and diced (1/2 inch by 1/2 inch)

½ cup baby corn, washed and drained

½ cup sliced bamboo shoots

1 cup water chestnuts

1 Italian eggplant, diced or 2 zucchini, diced

½ teaspoon salt, or more as needed

½ to 1 tablespoon sugar, or as needed

4 Kaffir lime leaves, optional

¼ cup basil leaves

In a saucepan on medium-high heat, combine canola oil, green curry paste, coriander, cumin powder and green or black peppercorns, stirring constantly until fragrant. Stir in ½ cup coconut milk and let the mixture cook until the oil is separated and curry is fragrant.

Stir in chanterelle and portobello mushrooms, baby corn, bamboo shoots, water chestnuts and water; let cook for 2 minutes. Stir in eggplant and the remaining coconut milk, salt, sugar and lime leaves. Let the mixture cook until the eggplant just softens but still holds its shape well. Stir in basil. When it comes to a boil, remove from heat and serve with jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai coPranee Khruasanit Halvorsenoking.com .

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~Honey-Lime Tea Recipe, a Cough Remedy~

Posted in Pranee's Culinary Tales, Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Recipe for Kid, tagged Honey Home Cough Remedy, Thai Cooking with Children, Thai Cuisine, Traditional Thai Cooking on October 31, 2011| 6 Comments »

A Cough Remedy

Honey-Lime Tea, a cough remedy

I have had this Honey-Lime Tea recipe written since last year when my son was sick and missed a week of school with a fever and annoying cough. When it comes to home remedies for coughing, my grandma’s honey-lime tea, which I have had countless times for coughs, that stands out in my memory. It was my son’s tired face on a rainy day in September 2011 that took me to the kitchen here in Seattle to prepare some. It had been a long while since I had made it, but there is nothing difficult at all about this simple three-ingredient recipe made from lime, honey and salt. All that’s needed is the right balance of salty, sweet and sour to sooth the aching and irritated throat.

Honey image via Wikipedia

Lime is a great source of Vitamin C and “Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs” (from Wikipedia). The risk for honey is only in children under a year of age because of a rare occurrence of infantile botulism, otherwise it is a well-established natural cough remedy in many cultures.

Lime มะนาว - plenty of lime in Thailand

In my kitchen, with the honey, limes and salt in front of me, I recalled standing side by side with my grandma in her kitchen, watching her stirring, tasting and adjusting the sour, sweet and salty. The sour from lime would make my eyes squint, but adding enough honey to cut the sharp edge of the lime would allow my eyes to open once again with sweet delight and the mixture to comfort my sore throat. Then she would add enough salt to pronounce its existence and make the honey and lime dance together in harmony. The warmth of the tea also soothed the sore throat. I would sip this tea slowly as if to allow each sip of honey-lime tea to absorb and sooth and melt away all the discomfort. It is not often I get a credit for my home remedies, but my son did find a tremendous comfort from this tea last year. As I tested this recipe one more time, he took part and enjoyed this tea once again, as both of us had mild colds this week. As we sipped, we both agreed that we appreciated this recipe before and now.

: Honey-Lime Tea

Honey-Lime Tea

Cha Nam Pung Manao

ชามะนาวน้ำผึ้ง

Don’t judge this recipe by the amount of lime and honey. It is not a tea for daily drinking, but more of a cough remedy for those times that we need all that vitamin C from the lime and the medicinal qualities of the honey. I would recommend that you prepare it according to the recipe and taste it before making any changes or adjustments. Take a good sip and swallow it slowly to allow the warm, well-balanced tea to linger in your throat.

This tea also good for drinking warm just for pleasure, in which case I would reduce the lime juice to 4 tablespoons. I recommend using the full 6 tablespoons of lime juice for use as a cough remedy.

Serves: 1

¼ teaspoon salt plus 2 pinches

2 tablespoons honey

6 tablespoons hot water

4 to 6 tablespoons lime juice

Put the water on to heat then prepare the ingredients as follows.

Place salt and honey into a tea-cup and pour boiling water or warm water over it, stirring until the salt and honey dissolve. Add lime juice, stir one more time and serve. For use as a cough remedy, use the whole 6 tablespoons of lime juice and sip it slowly. For tea, use just 4 tablespoons lime juice. This is also an ideal summer drink poured over ice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

Honey Lime Vinaigrette (mstanton822.wordpress.com)
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~Amok Curry Powder Recipe, a Flavor Memory from Siem Reap~

Posted in Pranee's Culinary Tales, Pranee's Tips & Techniques, Pranee's Travel Thailand & Beyond, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, tagged Amok Curry Powder, Khmer Cuisine, Khmer Curry Paste, Khmer Curry Powder, Prahok on October 27, 2011| 1 Comment »

Early Bird

: A Magical Sunrise Over Angkor Wat

In 2010, I took a short but memorable expedition into Siem Reap, a city and province in northwestern Cambodia. The night before it began I arranged for a motor-tricycle to take two friends and me to Angkor Wat, the temple complex built for King Suryavarman II in the early 12th century. We left our hotel around 5am while it was still pitch black. We arrived at Angkor Wat and with a flashlight found a perfect spot, facing east, with the giant shadow of Angkor Wat in front of us. Hundreds of tourists were there to witness the magical sunrise that arises from behind the complex. All eyes were focused on the silhouette of Angkor Wat where the warm, changing shades of sunrise were at play until the sun was completely up.

Early morning scene around Angkor Wat

Early morning life in the countryside around Angkor Wat and the town of Siem Reap is beautiful and serene. For visitors there is no better way to learn about the country than to watch the locals go about their day. A herd of birds flew out from their nests and the locals accomplished a great deal between dawn and noon. The woman in the picture above had bundled dried branches into brushes which she carried by bicycle to sell at the local market.

A friendly local sells mudfish for Amok Curry and Prahok, both national dishes

A lively place to visit early in the morning is the local market. The Psah Chas (Old Market) is not to be missed by visitors to Siem Reap. I found a place in the market that served coffee and joined the locals for the Khmer national breakfast—a fish curry with fresh herbs and rice noodles. I used sign language and a smile to order the dish. This curried noodle dish is identical to a Thai dish called Khanom Jean, though milder. Giant mudfish are a popular fish for all fish dishes including Amok, Khmer fish curry stew, and prahok, a fermented fish paste. The Psah Chas Old Market is a great place to learn Khmer Cuisine Ingredients 101.

Psah Chas Old Market, Siem Reap

After admiring all the fresh vegetables, fruits and staple ingredients, I purchased many packages of Amok Curry Powder to take home for myself and my foodie friends. The powder is made for tourists, and can be bought at the Psah Chas Old Market or at the Siem Reap Airport. Most of the produce I found at the market was the same as in Thailand.

Pan-fried Sea-bass with Amok Curry Powder

At home in Seattle lately I have been pan-frying all kinds of fish, from salmon to catfish, and they’ve all turned out delicious. Above is the pan-fried sea bass with Amok Curry Powder that I prepared for my family the other day. They loved its instant flavor of Southeast Asia, so I felt it was time to share this recipe and story with you. No matter how much time passes, the flavor of Amok curry and my memories of Siem Reap will always be with me.

Kroeung, Khmer Curry Paste Ingredients

From 12 noon clockwise: lemongrass, garlic, turmeric, shallot, Kaffir lime leaf and galangal. Center: red spur and Thai chilies

Amok Curry Powder

This creation was inspired by my March 2010 trip to Cambodia when I purchased many bottles of Amok Curry Powder. I used the powder on salmon and sea bass and really loved the citrus and lemongrass flavors and the combustion caused by the combination of flavors. I spent over a year trying to come up with my own combination by simply following the structure of Khmer curry paste ingredients shown in the photo above. Now I would say that my Amok Curry Powder is quite good. It can be enjoyed as a spice rub over any fish or seafood for a quick and easy dish. Above is a photograph of my Amok Curry Powder sprinkled over sea bass, which was then pan-fried and served with stir-fried peas. The simplicity of this dish and the good fresh fish let the Siem Reap Amok flavor stand out. Together they go a long way in anyone’s kitchen.

¼ teaspoon black pepper flakes

½ teaspoon Thai chili powder

½ teaspoon garlic granules

1 teaspoon turmeric powder

1 teaspoon galangal powder

1 teaspoon sea salt

2 teaspoons lemongrass powder

1 teaspoon Kaffir lime leaf powder

Combine black pepper flakes, Thai Chili powder, garlic granules, turmeric powder, galangal powder, sea salt and lemongrass powder in a small bowl. Store in a spice jar for up to 2 weeks. For freshness, keep the mixture in the freezer, or mix just enough spices for a single use. Spices stay fresh longer if they are stored separately rather than combined.

Pranee’s note: To make galangal, Kaffir lime leaf and lemongrass powders, purchase these ingredients in the dry form—or make your own—and grind them n a spice grinder. Please look for Pranee’s future post on how to make dried lemongrass powder.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

How to Make Amok Banana Leaf Cup (ilovethaicooking.wordpress.com)
Amok, Khmer Fish Stew Recipe (ilovethaicooking.wordpress.com)
Kroeung Khmer Curry Paste Recipe (ilovethaicooking.wordpress.com)
Angkor Wat! – Siem Reap, Cambodia (travelpod.com)
Bangkok To Siem Reap: The Journey (carolinemajor.wordpress.com)
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~Dragon Fruit Salad with Papaya and Grapefruit Recipe~

Posted in Pranee's Culinary Tales, Pranee's Tips & Techniques, Pranee's Travel Thailand & Beyond, Recipes, Thai Cooking School: How to series, Thai Dessert Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, Thai Salad Recipe, Thai Vegetarian Recipe on October 20, 2011| 5 Comments »

Dragon Crystal Ball – แก้วมังกร

Last Tuesday a friend and I prepared a tropical fruit salad together in her kitchen to test a version of my versatile Thai mixed fruit salad recipe. It is a recipe that I have made countless times and the results are always good, though never the same due to seasonal inspirations. This time I focused on just three different kinds of fruit, each high in anti-oxidants and at their peak fresh in the market. Tropical fruits have so many potential healthy benefits, I loved creating a recipe of the moment for you to enjoy. This combination of dragon fruit, papaya and Thai grapefruit is unique; I hope that you enjoy the recipe. It works really well with all fruits, so let’s play with tropical fruits!

Dragon Fruit in a fruit tray at my family's Chinese New Year altar

Dragon Fruit (Hylocereus undatus) is also known as red Pitaya, or in Thailand we call it Kaeo Mangkon – แก้วมังกร. The most commonly-seen “dragon fruit” in the market is a red-skinned fruit with white flesh. There are two more varieties, one with red skin and red fruit and another with yellow skin and white fruit, but the red skin and white fruit with black seeds is the most common.

Dragon Fruit - Pitaya

Dragon Crystal Ball – แก้วมังกร

Dragon Fruit is native to Central American and its neighboring areas. It came to Southeast Asia about a century ago and is believed to have been brought to Vietnam by French missionaries. It is now very popular throughout Southeast Asia where there is an ideal tropical climate to grow this cactus-like green plant with its abundance of large flowers that become the red fruit. Because of its beautiful looks and auspicious name, dragon fruit is often seen in Thailand and Vietnam on ancestor altars or being presented to a friend as a gift. It is quite dramatic looking both inside and out.

Dicing Dragon Fruit Flesh

Dragon fruit is easy to prepare. After trimming off the top and bottom, cut the fruit in half then use your thumb and pointer finger to press the skin away from the fruit; it will peel off easily. From there cut the fruit into the desired shape. The flavor is not dramatic compared to its appearance. The fruit is similar in someways to a kiwi fruit, but the texture is denser. It has a gentle sweet-sour taste and the seeds, which look like black sesame seeds, provide a fun texture. Dragon fruit’s texture, unique look, and unassertive taste combine to make it a star in this mixed-fruit salad.

Dicing Papaya

This deep rich yellow-orange papaya is so delicious and creamy. I was careful to add it gently into the salad, mixing just enough so that the papaya flavors become well combined with the dragon fruit and Thai grapefruit.

Som Oh - Thai Grapefruit

Pomelo, the third ingredient in my salad, is also known as Asian or Thai grapefruit. It adds a citrusy sweet and sour flavor to the salad. In America, pomelo is available in the markets for many months beginning in September. Please check my blog post on Pomelo Salad with Crab to learn about Thai grapefruit and how to open them.

Dragon fruit, papaya and Thai grapefruit salad

Thai Mixed Fruit Salad with Dragon Fruit

Som Tum Pollamai Kao Mangkon

ส้มตำผลไม้แก้วมังกร

Servings: 6 Preparation: 15 minutes Cooking time: 5 minutes

Som Tum Pollamai has become a trendy dish in Thailand over the last few years, even though it has been known for centuries. It is simply a fruit salad with an accent of Thai herbal flavors and aromas. Dragon fruit, papaya and pomelo make a great combination because they give you a great anti-oxidant boost and much more. My friend commented that this would make a great fruit dish for a holiday brunch as well as being fun to serve at a poker party because the cubed dragon fruit look so much like dice.

6 cups mixed seasonal fruits, peeled and cut into small bite-size cubes

4 tablespoons brown sugar or palm sugar

2-3 tablespoons lime juice

¼ teaspoon salt

3 tablespoons lemongrass, thinly sliced (see Pranee’s Youtube video demonstration how to prepare lemongrass)

3 Kaffir lime leaves whole, or 1 tablespoon lime peel

1 cup mint leaves

Mix sugar, lime juice and salt together in a small bowl and stir well. Place the mixed fruits in a large salad bowl, then sprinkle the liquid mixture over the fruit; toss gently but thoroughly until the dressing and fruits are well combined. Chill in the refrigerator for at least a half-hour to let it sit and develop flavor. Before serving, add lemongrass, Kaffir lime or lime peels and mint and mix gently. Garnish with mint leaves or short stalks of lemongrass as desired.

Cook note: Other fruits that go well together include apple, pear, guava, cantaloupe, pineapple, Som Oh (Thai grapefruit) or any citrus fruits, grapes, melon, honeydew melon, banana, strawberry and half grated green mango.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

The exotic Dragon Fruit (starlight427.wordpress.com)
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~Acacia Omelet Recipe, Khai Jeow Cha-Om~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Side Dish Recipe, tagged acacia omelette, cha-om omelette, Omelette, Thai Cuisine on October 15, 2011| 13 Comments »

Stinky Leaf Omelet

Last week I found fresh acacia leaf, or cha-om, for the first time in Seattle at the Makong Raineir Market. Without hesitation, I grabbed this rare opportunity to purchase some. Two days later the cha-om was still fresh in my refrigerator. There are many ways to prepare cha-om in rustic Thai cooking (see pictures below), but my heart was set on my favorite cha-om omelet—Khai Jeow Cha-Om—which is dense with a layer of cha-om leaf. It can be cut into 1-inch squares and served as a side dish or as an accompaniment to Shrimp Paste Chili Dip – Nam Prik Kapi (see the video of my sister and I preparing Nam Prik Kapi). I prepared a cha-om omelet last Sunday and packed it in a tiffin (a stainless steel food carrier), along with warmed jasmine rice and shrimp paste chili dip. Then I took it to a Thai community potluck party and I am happy to tell you that it was gone in the blink of an eye. We all love these stinky leaf omelets—a taste of our Thai villages.

A Package of Cha-Om at an Asian Market in Seattle

Fresh cha-om has a very strong, almost sulphur-like aroma that mellows when it is cooked. A little research led me to a link which mentions that cha-om is rich in Niacin (B-complex), just like most deep green leaf vegetables such as wild pepper leaf (chapoo), spinach and coccinia (tum lueng). One hundred grams of these vegetables yields more than 1.9 mg. of B-complex vitamins. This reminded me of the old Thai saying about bitter vegetables that I mentioned in a previous blog: “The sweet is a faintness and the bitter is a medicine.”

Cha-Om Shrub Fence

Cha-Om (ชะอม ), or Acacia Pennata, is a shrub that is native to South and Southeast Asia. It can grow up to 5 meters tall, but in Thailand we usually let it grow to about 2 meters, then cut it down to promote young leaves. Most villagers love to grow a few cha-om plants in their backyard. I am glad to share with you photos of my friend Nongnut’s cha-om plants. I took them a few months ago while wandering in my village in Phuket.

Tender Shoots of Cha-Om

Every week Nongnut’s mom would cut off the young leaves and bundle them up to sell in the morning in front of their house. The bundles would lie alongside the many other edible vegetables from their plantation such as bamboo shoots and young banana trunk. This is a very common practice in Thai villages. It keeps her parents active, they share daily dialogs with friends in the village, and they earn some money selling these nutritious, organic vegetables to villagers.

Typically one bunch of cha-om leaves weighs about six ounces; after removing the hard stems, it will yield about two cups of leaves. Frozen cha-om leaf is available in Asian markets in the US all year round.

Sour Curry with Cha-Om Omelet and Prawns

Cha-Om omelet cut into square chunks adds a delicious layer of flavor to the traditional Thai sour curry Gaeng Som Goong Cha-Om. In Seattle, the only place I know that serves this dish is the Krua Thai Family Restaurant in University Village.

Tom Laos - Mixed Vegetable and Mushroom Soup with Cha-Om Leaf

In Northeastern Thailand, cha-om is used in the famous Tom Laos Soup.

Acacia Omelet

Khai Jeow Cha-Om

ไข่เจียวชะอม

Whisk Cha-Om and Egg Together

Simply whisk cha-om leaves, egg, salt and fish sauce together to create an egg mixture for Acacia Omelet, or Khai Jeow Cha-Om, a rustic dish of Thailand.

Cha-Om Omelet

There is no substitute for acacia or cha-om leaf, but this recipe can be adapted by using baby spinach for a quick, easy and healthy meal.

Serves: 2-4

2 cups (about 6 ounces ) chopped acacia leaves, stems removed

5 eggs

1/2 teaspoon salt

2 teaspoons fish sauce

6 tablespoons canola oil

Place acacia leaves, eggs, salt and fish sauce in a large bowl and whisk with folk until mixed, about 1 minute.

Heat a large pan on medium-high heat and cover the whole surface with half of the canola oil. Pour in half of the egg mixture and tilt the pan to make an even layer of omelet; let it cook until golden yellow on the bottom, about 3 minutes. Flip it and cook until the other side is also golden yellow, about 2 minutes. Remove with spatula to a serving plate. Repeat the same process with the remaining cooking oil and the rest of egg mixture. Cut the omelet into small squares about 1-inch by 1-inch and place in a serving plate to serve as a side dish with Thai chili dip or any curry.

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In the Seattle area you can find cha-om in the freezer section at the Mekong Rainier Market or the Vietwah Market. Please click here to find the addresses for these stores.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

~Stir-fried Bitter Melon with Egg Recipe~ (ilovethaicooking.wordpress.com)
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Spinach Omelet (oneandonlyspectrum.wordpress.com)

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