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Archive for the ‘Thai Recipe for Kid’ Category

~Thai Rice Salad with Nasturtiums Recipe, Kao Yum Pak Tai~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Salad Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , on July 13, 2010| 2 Comments »

Thai Rice Salad with Nasturtiums & Sardines Recipe

Kao Yum Pak Tai, Southern Thai rice salad with edible flower and sardine

Thai rice Salad with Nasturtiums

Photograph by Pranee

I grew up in the Southern region of Thailand, the origin of the Thai rice salad Kao Yum and my grandmother was a pro.  I have several versions for my classes. I am a gardener and I planted some nasturtium for Kao Yum. That was when I planned to write this recipe, and today is a perfect time. I have cooked rice, fried sardines, dill and cilantro in my fridge and the nasturtiums are at their peak in my garden. Quick and easy Thai dish I put together in the summer day. It is a cool dish, so there is no cooking require. This is a versatile recipe that you can adjust to your needs as there is no wrong way of making it. If the sardines are omitted, then I serve grilled salmon on top. There are so many creative ways to use this recipe.

First, the fish is very important part of this recipe, but you may use smoked salmon instead. In my grandmas kitchen we used anything from grilled fish, fried fish, dry anchovies and dried shrimp powder. Just use enough to give a mouthful of flavor to the dish. The second, an important element is fresh herbs, and you may use any herbs that pair well with the fish you choose. Last, for edible flowers, I chose nasturtium because it has a nice pungent and peppery flavor. It is easy to grow them here in Seattle.  Choose one edible flower that pair well with your fish.

Serves: 2

1 1/2 cup cooked rice, at room temperature
1/4 cup fried sardine or smoked salmon, bone removed and cut into chunk
8 nasturtiums, removed petals by hand into small pieces
6 nasturtiums leaves, thinly sliced
1/4 cup chiffonade fresh and tender Kaffir lime leaves or chopped cilantro
1/4 cup chopped dill
2 tablespoons sliced shallot
1 teaspoon chili powder
1 tablespoon fish sauce, or more as needed
1 tablespoon lime juice
2 lime wedges, for garnish

Place rice in the center of salad bowl. Place sardine, nasturtiums petals and leaves, cilantro, dill, shallot and chili powder along the side of salad bowl. When ready to serve, stir in fish sauce, lime juice and mix gently and serve right away with lime wedge on the side.

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Thai Vegetarian Option: Saute shiitake mushroom with sea salt to substitute sardine, and sea salt instead of fish sauce.

Thai Cooking Recipe for Kids: add chili powder toward the end after kid serving portion is served.

Gluten-Free Recipe

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

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~Thai Stir-fried Watermelon Rind with Salted Pork Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , , , , , on July 7, 2010| 4 Comments »

Thai Grandmother Cooking is a sustainable cooking

Pranee’s Grandmother Recipe

Watermelon rinds

My mom taught me many culinary skills but it was my grandmother who deepened my sense of sustainable cooking. We cooked virtually everything sustainably, just like the French. I have a habit of saving the rinds in a zip lock bag and cooking for myself because I am not sure if anyone else care for it. I would not miss this opportunity that only come once a year. I either incorporate them into a hearty soup or stir-fry. For stir-frying, I stir-fry it with either salted pork or dried anchovies. There is nothing more or less, just two ingredients. If you haven’t try to cook with watermelon rinds, you will love the flavor. I like it more than stir-fried cucumber, as it has light flavors of watermelon and cucumber.

how to remove the green skin from the water melon

A little light green on the rind has a nice little sour to it, where as the pink has sweet melon flavor. After stir-frying the fragrance and flavor are more like cucumber.  As my grandma always said, “sour, sweet, fat and salt” are neccessary in any main dish.  I tasted a similar combination once at the IACP international event  in New Orleans by renowned chefs combining fresh frozen cubed melon garnish with fried crunchy pork rind. (I will get the name and post it later)  

It takes 10 minutes to prep and 3 minutes to stir-fried and next it became my lunch. I enjoyed it on my patio in the sun recently. The aroma took me back to my grandma’s kitchen and a warm of sunshine of Thailand.

Note: I decided to add chive from my garden to make this Thai rustic cooking more appealing and also for photography purpose. However, the favor of chive does go well with the stir-fried watermelon rind and salted pork.

Pranee’s Grandma Cooking–Stir-fried Melon Rind with Salted Pork

Thai Stir-fried Watermelon Rind with Salted Pork

Phad  Puak Tang Mo Moo Kem

Serves: 1

2 tablespoons cured salted pork or sliced becon
1 teaspoon canola oil, optional
1 clove garlic, crushed and coarsely minced
1 cup melon rind, skin removed and sliced into 1/3 inch width and 2 inch length–please see slide show
2 tablespoons chives, for garnish
 

Heat a wok on medium-high heat, and stir in salted pork or bacon. Saute them until crisp and fat is rendered. Remove excess fat to allow only 1 teaspoon on the bottom of the wok. If no fat can be rendered, then add 1 teaspoon canola oil. Saute in garlic until yellow. Stir in sliced watermelon rind and cook for 1 minute, the aroma of garlic, bacon and melon like should  develop before adding 1 tablespoon water. Cook for one more minute and make sure to have about 1 or 2 tablespoon sauce, otherwise add more water. Stir in chives and serve right away. Or use chive for garnish. Serve with warm jasmine rice.

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Thai Vegetarian Option: Saute shiitake mushroom with sea salt to substitute salted pork.   

Thai Cooking Recipe for Kids, Gluten-Free Recipe  

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

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~Cucumber-Pineapple-Tomato Salad Recipe, Yum Sam Kler~

Posted in Recipes, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Salad Recipe, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged , , , , , , on July 5, 2010| 1 Comment »

The high point of my Forth of July celebration was having my friend and her family over for Thai Grilling. Our last Fourth of July celebration together was in 2008 on Phuket Island during the monsoon season.

Before noon, I marinated some Cinnamon Pork Tenderloin and Lemon-Lemongrass Chicken. Then I prepped for Cucumber-Pineapple-Tomato Salad. I made some “Coconut Water Vinegar Dressing” ahead of time and kept it pickled  in the fridge. Everything was done in about an hour.

For lunch before the party, my family and I went to Sunfish on Alki Avenue in Seattle and got Fish and Chips. I had my seafood combo as usual and enjoyed it with some chili flavored vinegar. I complimented their homemade vinegar and they shared a secret with me: they make the chili-infused vinegar with 6% Malt Vinegar.

I enjoyed organizing the house before the party but had to make sure I had one hour free before the party time. Half an hour later, I knew the rain would not stop, so I wore a rain jacket and did all the grilling on my patio.

 

 

Coconut Water Vinegar

Coconut Water Vinegar

Before sharing my recipe calling for coconut water vinegar in a salad dressing, I want to give you a quick lesson on coconut cream, coconut milk and coconut water.

When you remove the coconut husk (mesocarp) from a whole coconut, you can see the coconut shell (endocarp). After cracking the coconut shell, you get to the natural water inside the nut and this is called coconut water. The white meaty part inside the shell is the coconut meat (endosperm). Grating a chunk of white of coconut meat with a coconut grater gives you fresh wet grated coconut. To extract coconut milk, add a cup of water to 2 cups fresh grated coconut, then squeeze out the white milky liquid; this is concentrated coconut milk. (Thai call this the “head” of coconut milk). Add 1/2 cup water to the used grated coconut to extract  a thin coconut milk (Thai call this the “tail” of coconut milk). Let the coconut milk sit, and a fat creamy layer will form on the top; this is the coconut cream.

Back to the coconut water. Coconut water occurs naturally and has nothing to do with the process of making coconut milk. Nature provides the coconut meat and water as nutrients for shoots to grow near the three germination pores, or “eyes,” on the coconut. This coconut water inside the coconut shell is very good for the coconut plant, but it is also very good for you. It is full of vitamins and minerals. It is especially high in potassium and electrolytes, and has a neutral ph level. I strongly recommend that tourists traveling to paradise island drink this natural drink to help with rehydration, and it has the added benefit of being a sterile juice inside the shell.

In the Philippines, this natural water is used to make coconut water vinegar, but I don’t see it being made in Thailand where we use 5% distilled vinegar. I love the flavor of coconut water vinegar and felt inspired to use it in the cucumber-pineapple-tomato salad that I served with my grilled cinnamon pork tenderloin. Distilled vinegar will work for a substitution, but for this recipe, I strongly recommend that you try it at least once with coconut water vinegar.

I love the blend of cucumber, pineapple and tomato with a hint of coconut flavor. Brown sugar adds a nice touch to it. One of my students told me that the leftover dressing had such a great flavor that she ended up using it in a martini. In this case, I would recommend using mint instead of cilantro for the herb option.

Learn more about: Vinegar

Thai Cucumber-Pineapple-Tomato Salad

Cucumber–Pineapple–Tomato Salad

Yum Sam Khler

4 tablespoons coconut water vinegar or distilled vinegar
4 tablespoons brown sugar
1 teaspoon salt
1 cup sliced cucumber, about 1/2 English cucumber
1 cup sliced pineapple, about 1/3 whole pineapple, or from a can
1 cup sliced tomatoes, about 2 medium size
1 shallot, peeled and sliced
1/4 cup snipped cilantro leaves

Heat vinegar, sugar and salt in a small pot over  low heat and stir until sugar and salt are dissolved. Set aside.

Place cucumber, pineapple, tomato, shallot, and cilantro in a medium-size salad bowl; when the dressing is cool, pour it over and stir. This recipe works best when the salad and dressing are mixed together from 1 to 8 hours before serving.

Thai Vegetarian Cooking

Thai Cooking for Kids

Gluten-Free Recipe

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

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~Thai Green Mango Salad Recipe, Yum Mamuang Goong~

Posted in Recipes, Thai Beverage Recipe, Thai Cocktail Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Salad Recipe, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged , , , , , on July 1, 2010| 5 Comments »

It’s a mango day!      

A perfect crisp green mango is hard to come by in Seattle, just like getting a crisp and sunny day in the month of June. I grabbed this unique food opportunity and heightened the day by having two friends over for lunch so that we could celebrate both the sunsine and the mango. It was a beautiful day.         

Fifteen minutes before the door bell rung, I turned on the rice cooker and prepped for green mango salad. Then, I had some mangos, bananas and pineapples ready in the blender for a smoothie.  My menu was very simple, it consisted of a Thai Green Mango Salad served with Prawn and Mango Smoothie with an optional cocktail.         

When my girlfriends arrived, the conversation started flowing and I was enjoying it. After all this is the first summer that I am spending in Seattle in fifteen years without having an intensive travel plan. I asked if anyone was interested in adding Triple Sec and Tequila  for their smoothie/cocktail, and yes was the majority answer. Three minutes later, we clinked to salute our kids moving up celebration. Then I took another three minutes to prepare Thai Green Mango Salad, next we sat and ate in the warm-cold-warm sunshine.        

Summer is the ideal time for having friends over for casual lunches and catching up. I am happy to stay in town this summer regardless of the weather in Seattle.      

Thai Green Mango Salad

 

 I teach this recipe with granny smith apples, something that you can count on, so use green tart apples to substitute for green mangos when it not available. It is a great alternative. For dry shrimp, use any dry shrimp from the AsianMarket and pulse in food processor until it becomes a fine powder.     

Thai Green Mango Salad with Prawn         

Yum Mamuang Goong         

Serves: 4        

16 medium size prawns, peeled and deveined
2 tablespoons fish sauce
3 tablespoons lime juice, about 1 large lime
1 1/2 tablespoons sugar
1 teaspoon chili powder, or one fresh Thai chili, minced
2 tablespoons chopped shalot
2 cups shredded green mango, from about 1 green mango
3 tablespoons shrimp powder
1/4 cup chopped dill, mint and cilantro
2 tablespoons chopped Vietnamese mint, aka Rau Ram , optional plus one sprig for garnish
1 tomato, sliced for garnish

To cook prawn, add 3 tablespoons water with prawn in a frying pan and bring to a boil on high heat. Stir on high heat until the prawns are pink and opaque. Strain and let it cool.       

To make salad dressing, whisk fish sauce, lime juice, sugar and chili powder until sugar is dissolved. Mix in shalot, green mango, shrimp powder,cooked prawns, mixed herbs and Vietnamese mint. Mix well and serve. Garnish with sliced tomato and Vietnamese mint sprig.       

Thai Vegetarian Option: Use sea salt instead of fish sauce and ground roasted peanut instead of dry shrimp powder    

Thai Cooking for Kids: Omit chili powder in the recipe instruction. After removing kid serving portions then may add chili powder as desire for adult.    

Gluten-Free Recipe    

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

 

 Mango  Smoothie     

Nam Mamuang Pan       

Serves: 2       

2 cups ripe mango, peeled diced – can be fresh or frozen
1 banana, peeled and diced
1/2 cup diced pineapple–can or fresh
A pinch of salt
1 tablespoon lemon juice
1 cup crushed ice
 
To make a smoothie, place mango, banana, pineapple, salt, lemon juice and crushed ice. Blend until  smooth. Serve Cold.
 
 Mango Margarita
 
 Serves: 4    

 

1/2 cup Gold Tequila
1/4 cup Tripple Sec
4 mint sprigs, for garnish

Add gold tequila and Triple sec to blender on top of the smoothie from recipe above and blend for 5 seconds, served in 4 chilled- margarita glasses and garnish with mint sprigs.       

Cheers,       

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

 

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~Grilled Asparagus with Lemongrass Viniagrette Recipe~

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

Asparagus Everyday!

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

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

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

Lemongrass Vinegar Recipe

Nam Som Takrai

Yield: 1/2 cup

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

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

Pour vinegar over minced lemongrass

Add some sugar

Grilled Asparagus with Lemongrass Viniagrette 

Nor Mai Farang Pao

Serves: 4

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

Pre-heat the grill.

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

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

Asparagus dressed with lemongrass vinaigrette ready to grill

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

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

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

Garlic Scape & Tomato, fresh from Snohomish Farmer Market

Fried Rice with Chorizo, Egg and Garlic Scape and Tomato

Kao Phad Piset

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

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

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

My day at the Snohomish Farmer Market.

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Thai Cooking for Kids  

Gluten-Free Recipe  

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

 

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~Banana Pancake Recipe, Phuket Islander Style~

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

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

Banana Pancake with Sweetened Condensed Milk

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

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

Banana Pancake 

Pancake Kleuy Horm 

Yield: 6 pieces

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

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

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

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

Repeat the process to make 5 more pancakes.

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

Banana Pancake for Kamala School

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~Chicken Liver Fried Rice with Garlic and Ginger Recipe~

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

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

Pranee's Chicken Live Fried Rice

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

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

 Kao Phad Tub Gai

Chicken Liver fried rice with garlic, ginger and red onion

Serves: 2

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

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

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

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~Grilled Fish Sauce Chicken Wing Recipe~

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

   

Fish Sauce Chicken Wing

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

Grilled Fish Sauce Chicken Wing  

Gai Nampla Yang  

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

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

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

© 2010  Pranee Khruasanit Halvorsen  

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~Lychee & Mint Smoothie Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Vegetarian Recipe, tagged , , on March 22, 2010| Leave a Comment »

Drink a memory of a tropical garden in Bangkok

Lychee & Mint Smoothie

น้ำลิ้นจี่กับใบสะระแหน่ปั่น

Lychee & Mint Smoothie

Just two weeks ago I was in Bangkok at the famous Jim Thompson’s house near the National Stadium. I always enjoy taking a break at the restaurant near the lily pound. I had Lychee & Mint smoothie, a very simple refreshing drink that was just perfect for a mid-day break in the month of March when the heat can climb up to 95 degrees during the day.

To make this smoothie is as simple as putting all these ingredients in a blender: 5 Lychee fruits and ½ cup juice from a can plus ½ cup  crushed ice and ¼ cup fresh mint leaves. Add sugar to taste before blending in a blender and serve. Garnish with a mint sprig. That’s all there is to it, but don’t forget to imagine that you are looking at a beautiful old Thai house surrounded by a  beautiful garden while sipping this refreshing smoothie.

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~Stir-fried Cabbage with Garlic and Ginger Recipe~

Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged , , , , , on December 8, 2009| 3 Comments »

 

Local Cabbage from Ballard Farmer Market

PHAD KALUMPEE

Stir-fried cabbage with garlic and ginger

Cabbage is the most popular vegetable in Southeast Asia. It belongs in the Brassica Oleracea family along with bok choy and gai larn (Chinese kale or broccoli). It’s commonly used in stir-frying, curry and soup dishes.

My favorite way of preparing cabbage at home is to stir-fry it with salt and pepper for a side dish. This month I enjoy stir-frying cabbage with leftover turkey and lots of ginger and garlic.

Nutritionally, cabbage is high in Vitamin C and fiber, and contains anti-inflammatory benefits. With the two additions of garlic and ginger (flu prevention aids), what a great recipe for healthy eating.

Servings: 4

Preparation: 5 minutes

Cooking time: 5 minutes

3 tablespoons canola oil

3 garlic cloves, peeled and minced

1 tablespoon shredded ginger

1 cup shredded cooked turkey, optional

3 cups shredded cabbage

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

Salt and pepper to taste

Heat canola oil in a wok on high heat and stir in garlic and ginger. When garlic is golden, stir in turkey and cabbage. Then add oyster sauce, soy sauce and 3 tablespoons of water. Cover and quickly braise until cabbage is cooked but still has a slight crunchy texture. Season with salt and pepper to taste.  Serve hot as a side dish with steamed jasmine rice.

Vegetarian option: omit turkey, use vegetarian oyster sauce

Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce

 

Thai Cooking Recipe for Kids

 

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

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~Grandma’s Steamed Fish with Lemongrass Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, tagged , , , , , on February 15, 2009| 2 Comments »

By now, you have a handle on how useful lemongrass is when you prepare Thai foods. This herb is easy to grow in Thailand and luckily it is now a staple in American supermarkets as well.

 

I hope you enjoy my grandmother’s recipe for steamed trout with lemongrass. I have a fond memory of her cooking this in a clay pot.

Rainbow trout steamed on the bed of lemongrass

Pla Nueng Takrai

Grandma’s Steamed Fish with Lemongrass Recipe

My grandmother, Kimsue, used lemongrass to line the clay pot before placing the fish on top. Lemongrass helps prevent the fish from sticking to the pot while it adds scent and flavor to the fish and a wonderful aroma to the kitchen. You will have fragrant steamed fish for a healthy dinner.

Servings: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

4 lemongrass stalks
2 whole trout, cleaned (see Village Note)
1-2 teaspoons salt
¼ cup water, or more as needed

To prepare lemongrass, remove about 1½ inches of the hard root end and enough of the leaf end to keep 6 inches of the center part. Save the leaf end for cleaning the trout (see Village Note). With a meat pounder, smash lemongrass to release its essential oil. Lay all 4 smashed lemongrass stalks on the bottom of large pan and lay trout on top. Sprinkle salt and water over the fish, cover and bring to a boil, then simmer over medium heat until the fish is cooked, about 10 to 15 minutes. Add more water if the pan is low on water and insert a knife in the thickest part of the fish to see if fish separates from the bone. If it does, the fish is cooked. If not, keep steaming just until fish can be removed easily from the bone.

Village Note: To clean trout, sprinkle 2 teaspoons salt on both sides of the fish and use discarded lemongrass to rub salt onto the surface of the fish; rinse off and pat dry. This cleaning technique is also used to prep casings for sausage. The salt helps to remove impurities and the lemongrass acts like a brush and eliminates fish odors.

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

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