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Archive for the ‘Pranee’s Tips & Techniques’ Category

What is a Fruit, Eaten as a Vegetable, and Used as a Sponge?

Wait—you are eating luffa? Yes, in Thailand luffa fruit is eaten at a young stage as a vegetable. It is soft, sweet and aromatic after cooking, either in a stir-fry or a soup dish. We eat the whole fruit except for the skin.

When I have a craving for luffa as a vegetable, I only choose the youngest luffa available. As the fruit gets older, the fibrous veins becomes more visible and tough and the flesh gets more airy and dries out to become a sponge. Farmers leave many healthy-looking luffa fruit longer on the trellis in order to harvest seeds and sponges as the annual vine grows old, dies, and dries up. The last harvest for the plant is healthy seeds and luffa sponges for bathing or cleaning pots and pans.

บวบหอม

บวบหอม – Smooth Luffa – Luffa aegistiaca

We enjoy two species of luffa as a vegetable in tropical and subtropical countries. The above luffa is บวบหอม – buap homSponge Luffa or Smooth Luffa. Below is the บวบเหลี่ยม – bump liam –  Ridged Luffa or Angled Luffa.

Growing up in Thailand I felt that what makes a Thai village scene beautiful is walking around and seeing both kinds of luffa growing in and around granny’s home, either on the fences or the chicken penthouse or on a tree. And one doesn’t need a fancy vegetable garden to grow them, just two square feet of fertile ground, routine watering, then a bit of training to get the vine to climb up a twig or fence as it grows. After that it can take care of itself and all you have to do is admire the yellow flowers, harvest the luffa, collect seeds for the next season and enjoy a supply of sponges.

Angled Luffa on the arbor - Angled luffa - Luffa acutangula

บวบเหลี่ยม – Angled Luffa on the trellis – Luffa acutangula

This picture was taken a few years back when I visited my mom and uncle and we walked around my village in a circle. The angled luffa is young, long, and round with ridges. This one is a perfect size for harvesting. It could be from 1 to 1 and 1/2 inches in diameter and 8 to 12 inches long. The yellow flowers were bright against the dark green guard hanging on the chicken coop to provide shade for chickens. I trust that the yield of luffas from this single plant provided many meals, stir-fried, in a country-style soup, or served with Nam Prik – Thai Chili Dip

Step-by-Step: How to Peel and Cut Luffa 

One year when I visited mom I found her in the kitchen just about to prepare stir-fried luffa with egg for lunch. Because I wanted to share the technique and recipe with you and all my blog followers, I asked her if she could do this in slow motion and let me interrupt her so I could take photos of her peeling and cutting luffa the way everyone from our Thai village always did. I want to share with you this treasured culinary moment in my mom’s kitchen.

how to peel angled luffa

How to peel angled luffa

The luffa is actually related to the cucumber family. They are alike in many ways but the luffa is softer. We use a cucumber peeler to peel the ridged skin.

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Angled luffa looks like a soft cucumber

After peeling and rinsing, we do the oblique cutting or roll-cutting.

oblige cut is a cutting style for stir-fried luffa

The oblique cutting style is used for stir-fried luffa

Please click here to see a video and the explanation from Simply Ming about how and why oblique and roll cutting is used in Asian Cuisine.

The reason we love luffa so much is that it is succulent, moist, sweet and tender. Therefore we don’t need many ingredients in this stir-fried dish. We often enhance the flavor with some protein like egg, prawn or pork, then a little fish sauce or soy sauce for salt. The taste has a hint of zucchini and cucumber. It has a delightful silky smooth texture that is soft, but firmer than a marshmallow.

Mom's style stir-fried angled luffa with egg served with steamed jasmine rice

Mom’s style stir-fried angled luffa with egg, served with steamed jasmine rice

Both species of luffa can be cooked in the same way. There is not a big difference between the two, but I prefer angled luffa over smooth luffa as it is more succulent and sweet. This recipe, and the photographs were recorded many years ago in my mom’s kitchen in Phuket. It captured our fine day visiting and savoring real Thai home cooking.

Stir-fried Angle Luffa with Egg

Buab Phad Khai
บวบผัดไข่
Serves: 4

Like any Thai stir-frying dish, cooking on high heat is the key. Shrimp or pork are popular proteins used in stir-fried angled luffa, and almost always with egg, some soy and fish sauces and a pinch of sugar. It can be served as a side dish or a main dish with steamed jasmine rice.

3 tablespoons high heat cooking oil such as canola, peanut or soy bean oil

3 cloves garlic, chopped

2 eggs

3 large or 4 medium-size angled luffa, peeled and oblique-cut, about 1 and 1/2 pounds

1 tablespoon fish sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 cup water or chicken broth

Heat a wok on high heat until it is hot. Pour in cooking oil and stir in garlic. When garlic is golden, stir in eggs and stir a few times. When the egg is cooked, stir in luffa. Stir for 1 minute and add fish and soy sauces and sugar. Add water or chicken broth and let cook for 1 to 2 minutes with the lid on. It should have a soft texture and some sauce like the recipe above. Serve warm.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen
 

Related Links

http://www.kitazawaseed.com/seeds_luffa_angled.html

How to Grow Your Luffa Sponge

http://www.luffa.info/luffagrowing.htm

Roll-Cutting Video

http://www.howtocookmeat.com/techniques/howtorollcut.htm

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The Best is on the Top and in the Middle

Like custard, caramel grated coconut has a goodness that has many uses and places in dessert creations. I have a place in my heart for this sweet coconut delight. I chose an English name for this coconut dessert topping and filling – Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว. Its caramel taste, either as a topping or as a filling, heightens other desserts. I hope you enjoy reading on to discover the uses of this delightful sweet caramel grated coconut in many Thai and Southeast Asian desserts. The recipe follows. It has carefree steps and just two ingredients: grated coconut and sugar (plus a little salt).

Stella's Caramel Coconut - Sri Lanka

Stella’s Caramel Grated Coconut – Sri Lanka

Last week I set aside a day to create just one dessert dish – Khanom Sod Sai – ขนมสอดไส้ – Steamed Coconut Cream Pudding with Caramel Grated Coconut Filling. This dessert involved many steps. The preparation, note taking, photographing, and final cleaning took over 6 hours. I love special days like this when recreating a dish reconnects me with my early learning experiences in my family’s kitchen.

มะพร้าว

In the middle. Sai Maprow -ไส้มะพร้าว Caramel Coconut ball is placed inside a sticky rice dough for Khanom Sod Sai and Khanom Tom

However, today I will share with you just one part of the recipe for Khanom Sod Sai, that is the Thai caramel grated coconut. It is a quintessential part of Thai desserts and for other Southeast Asian cuisines as well. There are many intriguing steps, but demystifying them will help you find ways to incorporate this treat in your cooking. Please share your experiences in the comment box below.

Caramel Coconut – Sai Maprow (filling) -ไส้มะพร้าว – Nah Maprow (topping) – หน้ามะพร้าว

Caramel Coconut Stuffing

In the middle. Caramel coconut ball with a purple sticky rice dough and coconut cream in Khanom Sod Sai

The above picture is of Khanom Sod Sai. The caramel coconut ball is placed in the middle of a sticky rice dough, which is then wrapped around it before being steamed with coconut cream pudding in a banana leaf. This is similar to Khanom Tom Khao, where the caramel coconut ball is placed in the middle of the dough, which is then boiled and rolled in coconut flakes.

Caramel Coconut is ready for spreading before rolling together with sticky rice before enjoying

On the top. Nah Maprow – หน้ามะพร้าว The caramel coconut is placed on top of sticky rice.

In Nah Maprow, the caramel coconut is placed on top of a small piece of banana leaf, which is then lifted up and used to spread the caramel coconut on top of sticky rice before savoring the combination. In Phuket, this dessert is called Khao Neow Nah Cheek – ข้าวเหนียวหน้าฉีก. I typically enjoy this for breakfast when visiting home.

Caramel Coconut as a filling for Sri Lanka Pancake

Caramel Coconut as a filling for Sri Lanka Pancake

In 2014, I visited the cities of Colombo and Galle in Sri Lanka and traveled to many beautiful places with a friend. Near Ratnapura we learned about Sri Lanka cuisine from Stella, our personal tour guide’s sister. We spent a half day with her family in their kitchen. For dessert, Stella showed us how to make caramel coconut to use as a filling for Sri Lanka crepe. I would like to express my gratitude to Stella for teaching and inspiring me and for sharing her techniques for creating this recipe again with ease.

Step-by-Step: How to Make Thai Caramel Coconut

There are two ways to make caramel grated coconut for Thai desserts. The first way is to mix—either by hand or with a utensil—brown sugar, fresh grated coconut and a touch of salt until they are well incorporated, then pan fry them until the sugar is caramelized and absorbed into the coconut. A second method is to add a little water to the sugar and heat it until it melts. Continue cooking until the sugar burns slightly and has a hint of caramel color, then add fresh or frozen grated coconut. Stir well until the sugar and coconut are well combined and the coconut is coated with the brown caramelized sugar.

My family and most home cooks in Thailand use the first method, whereas culinary professionals and merchant use the second one. The latter has a more intense caramel flavor, depending on how much you let the sugar burn, and it also has more affect on the color of the coconut. Personally I love the second version, show below, which is also the fastest and easiest.

หน้ามะพร้าว or

The final result of Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว~

What kind of sugar should you use? Both recipes work with all sugars. In many countries, cooks use white or brown jaggery, which is a more complex type of sugar. In Thailand, some prefer palm sugar, however, in Southern Thailand we are more flexible. My family uses brown sugar, whereas the rest of the Thai community uses palm sugar. Stella preferred white sugar. Combining two kinds of sugar should work as well.

photo 2-7

Stir brown sugar, water and salt together in a large pan. Bring to a boil, then reduce to medium heat. Allow mixture to cook without stirring until it is foamy, thick, and almost burnt, about 5 minutes.

Stella's Technique of making a caramel from the sugar first before adding coconut

Stella’s Ttechnique of making a caramel from the sugar first before adding coconut

The sugar should take on a thin caramel-like texture like the picture above, with a hint of caramel taste or more if desired, before stirring in the grated coconut.

มะพร้าว

มะพร้าว – Thawed Frozen Coconut

Young coconut – Marrow Num – มะพร้าวหนุ่ม (coconuts that are six to nine months old and lack the husk of the more well-known mature coconut) is preferred in Thailand, but in America my first choice would be frozen grated coconut, followed by shredded coconut from the bakery section.

หน้ามะพร้าว

Caramel Grated Coconut – Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว

Let it cook on medium-high heat, stirring often until the liquid is almost evaporated, about 4 minutes. Then reduce the heat to low.

หน้ามะพร้าว

Caramel Grated Coconut for Sai Maprow -ไส้มะพร้าว – Nah Maprow – หน้ามะพร้าว

Continue cooking until you can pull the caramel coconut to the side of the pan and no liquid remains, about 3 minutes.

Caramel Grated Coconut Filling – ขนมสอดไส้

Caramel Grated Coconut

Sai Maprow-ไส้มะพร้าว

Nah Maprow – หน้ามะพร้าว

Cooking Time: 30 minutes

Yield: 50 fillings or topping balls

3 cups brown sugar

1/3 cup water

½ teaspoon salt

3 cups frozen grated coconut, thawed (see note below)

Stir brown sugar, water and salt together in a large pan. Bring to a boil, then reduce heat to medium. Allow sugar mixture to cook without stirring until it is foamy, thick, and almost burnt, about 5 minutes. The sugar should turn into a thin caramel like the picture above with a hint of caramel taste. Now stir in grated fresh or frozen (thawed) coconut.

Let the coconut mixture cook on medium-high heat, stirring often, until the liquid is almost evaporated, about 4 minutes. Adjust the heat to low and continue cooking until you can pull the caramel coconut to the side of the pan and there is no liquid left, about 3 minutes.

Remove from heat and let the mixture set until it is cool enough to handle. With cold water by your side, moisten both of your hands. Drop one tablespoon of the caramel coconut into one hand, press it into a dense ball with your other hand, then place it on a plate. If the mixture is too hot, moisten your hands again with cold water to prevent burning. Repeat the process until all of the coconut has been rolled into balls. Makes 50 balls.

Cook’s Note: Fresh, frozen, or dried grated coconut can be used in this recipe but the cooking time may vary depending on the moisture in the coconut. Pay attention to following the steps after adding the grated coconut.

photo 3-7

Khanom Sod Sai – ขนมสอดไส้ – Steamed Coconut Cream Pudding with Caramel Coconut Filling

© 2015  Pranee Khruasanit Halvorsen

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

Related Link: Cooking with Grated Coconut Recipes

~ Stir-fried Grated Coconut with Phuket Red Curry Paste (praneesthaikitchen.com)

~ Spicy Thai Coconut Chip (praneesthaikitchen.com)

~ Pinterest: Pranee’s Coconut Love Pin (Lovethaicooking)

~ Khanom Tom Khao (http://tankitchen-dessert.blogspot.com/)

Talking of coconut, Thai love all forms, all types. I put all my favorite links on my LoveThaiCooking Pinterest under Coconut Love.

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Summery Curry 

For Thai curry lovers like myself, I cannot think of any Thai curry better on a hot summer day than Phuket Red Curry Shrimp with Pineapple – Gang Kue Sapparod – แกงคั่วสับปะรด. Your Seattle summer will become a tropical paradise escape when you savor this summery curry.

Phuket Pineapple

Phuket Pineapple

Pineapple has a nickname: “A Thousand Eyes Fruit”

Pineapple is native to South America, but it finds itself at home throughout tropical climates such as Hawaii and the countries of Southeast Asia. Growing up in a village in Phuket, Thailand, I believed that it was native to Phuket because I saw it everyday on the plantation, on the mountain side, at the roadside stand, and at the market. My family served a few kinds of pineapple dishes every week. In a later post I will share with you more stories and pictures of Phuket pineapple.

Ripe Phuket Pineapple

Ripe Phuket Pineapple

A juicy fresh pineapple is ideal, but when fresh ones cannot be found, canned pineapple is a good substitute. If you use fresh pineapple and want to learn how to peel it, here are a few pictures from my past travels. Please give it a try. Many countries in Southeast Asia such as Vietnam, the Philippines and Thailand, practice this same preparation technique. We leave the stem to hold onto, remove the peel and the eyes, then remove the stems. The photo below is from my trip to Vietnam.

Remove Pineapple Eyes in Diagonal Lines

After peeling, remove the eyes using diagonal cuts, and then cut off the stem. Next cut the fruit into wedges, removing the core, and cut them into chunks the preferred size. The photo below was taken in my village during the preparations for my uncle’s birthday party.

Cutting a half of Pineapple into wedges

Cutting a Half of Pineapple into Wedges

I recommend you visit Simply Recipes for more pictures of the cutting technique

Summery Thai Curry

What makes this curry summery is the addition of the pineapple. It adds a fruity flavor that is both sweet and sour, which cools down the spiciness without cutting out the delicious spices and herbs. This recipe is for my childhood dish—my hometown Phuket Shrimp Curry with Pineapple.

Gaeng Klue Sapparod

Red Curry Shrimp with Pineapple and Cilantro

GEANG KUE SAPPAROD

แกงคั่วสับปะรด

Red Curry Shrimp with Pineapple and Cilantro

Pineapple—fresh or canned—adds a delicious fruity sweet and sour balance to this dish. The marriage of the fresh Kaffir lime and cilantro leaves make the dish so perfect on its own. Coconut milk is there to add flavor and balance and a hint of spice. If you have time, I recommend you use my aunt’s Phuket Red Curry Paste Recipe for the best results. For a local or seasonal touch, local mussels would do really well instead of shrimp. And if you want to give it a try, a firm ripe peach at the end of the season creates a nice farewell to the summer as well.

Serves 4

Preparation time: 20 minutes

Cooking Time: 10 minutes

3 tablespoons canola oil

3 tablespoons red curry paste

1 cup coconut milk, divided

½ cup water

½ cup fresh or canned crushed pineapple with juice

1/3 cup fresh or canned pineapple chunks

1 tablespoon sugar

3 Kaffir lime leaves

16 shrimp, peeled and deveined

¼ cup cilantro leaves, for garnish

In a medium size pot, on medium-high heat, stir canola oil and red curry paste together until fragrant. Stir in ½ cup coconut milk and cook until oil separates from the curry paste. The color of the oil should be red. Stir in the remaining ½ cup coconut milk and the water and bring to a boil. Add crushed pineapple with juice, pineapple chunks, sugar and Kaffir lime leaves and let cook for 2 minutes on high heat. Then stir in shrimp and let cook until the shrimp are pink, curled, and opaque in color. Garnish with cilantro. Serve right away with steamed jasmine rice.

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

~ Phuket Red Curry Paste, My Aunt’s Recipe (Pranee’s Thai Kitchen)

Social History of the Pineapple: (http://levins.com/pineapple.html) Super food: (http://greatist.com/health/superfood-pineapple) How to Cut a Pineapple (http://www.simplyrecipes.com/recipes/how_to_cut_a_pineapple/) Pineapple: (http://www.food.com/library/pineapple-278)

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From Pod to Paste

Tamarind Fruit – Makham มะขาม

When I visited my village last year, I took my usual leisurely walk around Dern Len. As I walked past my relative’s home, I saw the large tamarind tree that I played underneath with friends when we were young and used as shelter from the hot sun. The four-stories-high tamarind tree still stands, timeless in their yard. I was lucky to see my relatives as well—we haven’t seen each other for many years. I greeted them and we sat down to catch up, and observed once again the yearly family ritual of preparing tamarind chunks under the tree. With everyone’s permission and kindness, I am able to share stories and photos with you today. This is a real snapshot of the Thai-food-ways that are at the heart of my Thai village where Thai culinary tradition is still practiced sustainably.

IMG_0214

Tamarind Tree More Than 50 Years Old

Tamarind pods dry and mature on the tree, then are removed or shaken to fall on the ground. After collecting many baskets of the dried pods, we gather around the table and with many hands we get enough tamarind chunks to last until the next harvest a year away. Often the surplus is bagged and sold, or given to close family members.

Step-by-Step: How to Prepare Tamarind Pod

Tamarind pods dry and mature on the tree until the owner of the tree can find an expert tree climber. Typically the climber will stand on the branches or hold them and shake them until the pods fall onto the ground which is lined with nets or fabric.

removing tamarind pod, vein and seed

Removing Tamarind Pod, Veins and Seeds

After the tamarind pods are collected, people get together to remove the pods, veins, and seeds and pack the tamarind chunks into a package, ready to use in the kitchen. My cousin will show you step-by-step how to open a tamarind pod.

IMG_0217

First Press with Thumbs to Break the Pod

First she holds it with two hands, then uses both thumbs to press the pod until it cracks.

Then remove the pod

Then Remove the Outer Shell of the Pod…

Second, she removes the outer shell of the pod.

IMG_0228

and the Fibrous Veins

Third, she remove the veins that cover the tamarind flesh.

IMG_0240

Next, Insert a Narrow, Small, Sharp Knife into the Flesh

Fourth, holding the tamarind with one hand, use the other hand poke a paring knife with a sharp point into the bean section.

IMG_0241

Push the Hole Open Wide Enough to Get the Seed Out

Finally, use the knife to widen the hole and squeeze out the seed. Repeat until all the seeds are removed.

Seedless Tamarind Chunk is sundry in the bamboo tray

Sun-dry Seedless Tamarind Chunks on a Bamboo Tray

Seedless tamarind chunks sun-dry on bamboo trays for a few days. This gives them a longer shelf life.

IMG_0252

Tamarind in a 1/2 Kilogram Package

Then it is packed into a half-kilogram bag.

The moisture content in tamarind paste is different from tree to tree, and from season to season. The tamarind above is dryer than most you will find in the grocery store.

Now that you understand step-by-step how tamarind chunks are removed from the pods, read my previous post on how to make ready-to-use tamarind concentrate. It explains and illustrates how to intuitively use tamarind as a sour agent in various dishes.

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

Tamarind Pod, Tamarind Paste and a Jar of Tamarind Concentrate

How to Make Ready-to Use Tamarind Concentrate (praneesthaikitchen.com)

Tamarind Soda

Pranee’s Tamarind Syrup, Tamarind-Honey Tea, Tamarind Soda Recipes (praneesthaikitchen.com)

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Happy Holidays with Aloha

Though I am Thai, and live mostly in Seattle with frequent visits to Thailand, I enjoy visiting Hawaii during the holiday seasons for an escape to warmer weather. In Hawaii, “aloha” is as commonly heard as Sawatdeeสวัสดี is in Thailand. Aloha, however, has many more meanings and today it is appropriate to choose this one: “affection, peace, compassion and mercy.” I would like to take this opportunity to wish you the best of the Holiday Season with Aloha. Happy Holidays to you all. 

Aloha for this Holiday Seasons

Aloha for this Holiday Season

When it comes to Hawaiian fruit, I have a deep love for passion fruit- Saowarod – เสาวรส – or as it is known in the Hawaiian language, Lilikoi. Hopefully this blog will help you learn about passion fruit and how I enjoy them, and give you a chance to share the ways you enjoy passion fruit.

Passion fruit is available in tropical areas such as Hawaii, South America and Southeast Asia. It has a perfect sour and sweet lemony taste similar to the citrus fragrance, and there are seeds and juice in the yellow or purple shell. Its taste and aroma will brighten your day. It brightens every day for me in this land that is abundant with passion fruit.

Kona Farmer Market

Kona Farmers Market, Near Ali’i Road

My first day in Hawaii I always go to the farmers market or fruit stands for fresh local fruits. This time I bought enough fruit to last the entire trip. Fortunately, as a tourist staying in a hotel room with a small refrigerator, I came up with a simple breakfast idea that allowed me to enjoy passion fruit every day. The method is very easy, with no cooking required. 

Passion Fruit at Kona Farmer Market

Passion Fruit at Kona Farmer Market

There are are two types of passion fruit: purple and yellow. The Thai yellow variety is more common here, and you can purchase as many as you would like as it travels well and makes a good instant juice. All you need to eat it is a pocket knife, a plastic spoon, and a napkin.

Step-by-Step How to Open Passion Fruit

IMG_0400

Cutting into the Passion Fruit

Before cutting the top as show above, you can cut off a small part of the bottom to make a platform for the fruit to stand on like shown in the third picture below. Then holding the fruit tight with one hand, cut around the stem end to create an opening large enough for the spoon. I came up with this method for eating fresh passion fruit because it is not as messy as cutting one in half.

IMG_0403

Insert the Spoon and Loosen All Around the Cell Wall a Few Times

Insert the spoon close to the inner shell and loosen the cell wall as you turn the fruit in a circular motion a few times. This technique will break up the fiber, and the inside becomes nice saucy seeds and juice.

IMG_0406

Passion Fruit Waiting for you to Enjoy the Seeds and Juice

Now the fruit can sit waiting for you at the breakfast table. You can enjoy it like a fruit juice, and the seeds are delicious and a great source of fiber and vitamin C.

IMG_0697

Passion Fruit and Greek Yogurt

My favorite way to enjoy passion fruit is to pour it on my Greek yogurt. This make a perfect breakfast or a snack during the day.

I hope you will enjoy passion fruit as much as I do and find different ways to enjoy it. Please share your experiences.

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

Related Photos from Pranee’s Photo Stock

 More photos of passion fruit

Passion Fruit Flower

Passion Fruit Flower in Nicaragua

Passion Fruit and Flowers at different stages

Passion Fruit and Flowers at Different Stages – Nicaragua

Related Link How to Eat Passion Fruit (www.ehow.com)

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A Journey of a Thousand Miles

Gelle, Sri Lanka

Gelle, Sri Lanka

The time machine has been playing tricks on me and preventing me from keeping you posted on where I have been and what I have been cooking since January. During part of that time I was traveling across the South China Sea and Andaman Sea on the MS Amsterdam, a Holland America Line cruise ship  (the 2014 Grand World Voyage), as a guest chef teaching Thai culinary classes. The ship traveled around the world and I joined the ship from Manila to Hong Kong, Singapore, Phuket and Sri Lanka. My full-month culinary experience on board the ship, plus my travels around Southeast and Central Asia, and the opportunity to explore the cuisine and culture of Sri Lanka were wonderful adventures which I will share with you at a later time.

The rest of the time here in Seattle I have been teaching, tasting delicious Thai foods around Seattle,  and keeping busy with my family and Seattle’s Thai community. Please visit my I Love Thai Cooking Facebook page, which I update often with photos and news. For the remainder of this year, I hope to share short recipes and techniques on my Pranee’s Thai Kitchen blog until I finally catch up with everything.

I hope you enjoy my recipe for Thai Egg Salad- ยำไข่ต้ม

Unpretentious

Summer in Seattle for me is about living a carefree life style, exploring nature and enjoying outdoor activities. Dining and entertaining are still important to me, but I try to stick with a nutritious and delicious cooking style that fits my summer style. The recipe I am sharing today reflects my cooking style at this time a year.

Hard-Boiled Eggs Salads - Yum Khai Tom

Hard-Boiled Egg Salad – Yum Khai Tom

When I had a potluck and Thai community gathering to attend one Sunday, I took the simple approach of deciding to prepare an impromptu dish using only those ingredients that I already had in my fridge or freezer, typically staple ingredients that one must have on daily basis. This hard-boiled egg recipe came naturally to mind. Eggs are a soul food for everyone, anywhere and anytime—breakfast, lunch or dinner. For me this week, I have eaten eggs at least one meal each day. I am proud to share this simple dish with friends and I hope you too will find this recipe suitable for your family, or to take to a party with ease. They are a food prepared with heart and nourishing value and the best fresh ingredients possible. Delicious, nutritious and unpretentious.

How to Prepare the Hard-Boiled Eggs – Kai Tom – ไข่ต้ม

Place 13 eggs (one more than you need in order to provide one for testing and tasting) in the bottom of a large pot; add enough water to cover them, plus two inches. Bring to a boil on high heat and then immediately lower heat to medium. Set a timer for 6 to 8 minutes depending how firm you want the egg. After 6 minutes, use one egg as a tester. Rinse the egg with cold water and peel to see how it looks inside. If the center is cooked enough for you, remove the pot from the heat, pour out the hot water, and rinse the eggs with cold water. Let them cool down completely—at least 30 minutes or longer. Once cooled, roll the eggs gently to crack and remove the shell. I learned over time that using older eggs or adding a splash of vinegar to the water makes the shells easier to peel.

The dressing below also works well with fried eggs. See Pranee’s favorite fried egg technique – Thai Fried Egg Kai Dao – ไข่ดาว

Thai Egg Salad

Yum Kai Tom

ยำไข่ต้ม

The hard-boiled eggs, dressing, and garnish can be made ahead of time and kept in separate containers until ready to use. It will only take about 15 minutes to cut the eggs and place them on the tray, randomly sprinkle sauce, and garnish the top. Then wait and see how many people say “Wow.”

12 eggs, hard-boiled, peeled and cut in half lengthwise
3 fresh Thai chilis–red or green, optional
2 large shallots, minced
3 tablespoons fish sauce
5 tablespoons lime juice
1 teaspoon roasted red chili paste, aka chili jam
1 teaspoon sugar
3 tablespoons cilantro leaves
 

Place cut, hard-boiled eggs on a deviled egg platter or a plate.

Make egg salad dressing by combining shallots, fish sauce, lime juice, roasted red chili paste and sugar.

Use a small spoon to spread sauce equally over each egg yolk. Garnish with cilantro.

Enjoy as an appetizer or side dish.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
 
Related Link
 
Thai Fried Egg (praneesthaikitchen.com)
 

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From Jade, to Mantis, to Celadon Green

Pandan Sweet Sticky Rice – ข้าวเหนียวแก้วใบเตย – Kao Neow Kaew Bai Toey

Kao Neow Kaew Bai Toey – Sweet sticky rice, coconut milk and sugar with pandan green color and flavor

Many Southeast Asian cultures have their own stories and culinary love affair with the liquid green of jade, the alluring fragrance of a wild flower, and the sweet, nutty and vanilla taste that comes from pandan leaf or Bai Toey, a member of the screwpine family of plants. I have stories of my own about helping my mom and three aunts prepare dessert each morning in order to supply the villagers’ demands for Thai desserts for breakfast at the local coffee shop. That was a long while ago, but today in Seattle I still practice my culinary heritage by adding this jade green water extract to many foods that I cook. No matter how far people are from their homeland, or how long they have been gone, the Thai culinary tradition of using Bai Toey – ใบเตย – is staying alive among those native to the cuisine. Pandan leaf, or Bai Toey, is known in Vietnam as La Due, and in Malaysia as Kaitha, to mention a few.

Pandan leaves give our kitchens a sweet, alluring fragrance, and the lingering of a sensational taste. Don’t be surprised by its deep green grass aroma when it is in its fresh state. When combined with palm sugar and coconut milk, or when cooked, it leaves behind an amazing taste that can surprise you with the excitement of a new culinary discovery. Fortunately, green pandan leaves are available at a reasonable price, either fresh or frozen, at Asian markets, so there is no need to miss out on this culinary tradition.

Adding green pandan extract to tapioca pearl – coconut pudding

Before you go any further, I hope you have a chance to first read my blog post on  Pandanus leaf – Bai Toey from years ago. It includes a Pandan-Jasmine Tea recipe and will give you an insight into Bai Toey and the ways it imparts its taste, aroma and color into Thai desserts and beyond. For my Thai Street Food series of classes, I prepared enough pandan custard with brioche for myself and the class, and indulged myself for breakfast. But it is not yet time for me to share the pandan custard recipe, nor other uses for the leaves. Today’s post will simply focus on the crucial step of making of green pandan water -น้ำใบเตย – Nam Bai Toey, an essential ingredient in many Thai desserts.

Exotic Green from Southeast Asia

The food photos above and below are from my own collection over the years, mostly from my visits to Thailand. The foods came from street foods venders, coffee shops, or my village market. The green color in all of them is from pandan water. When cooked, the jade green color can change to celadon or mantis green—how deep a green depends on the amount of leaves used.

IMG_0081

Steamed layer rice cake – ขนมชั้น – Khanom Chan

Khanom Chan – Layered steamed rice cake. Its ingredients are rice flour, coconut milk, sugar and green pandan water

pandan custard -สังขยาใบเตย- Sangkaya Bai Toey

Pandan custard -สังขยาใบเตย- Sangkaya Bai Toey

Pandan custard -สังขยาใบเตย- Sangkaya Bai Toey is a traditional custard that is used like a spread or dip.

ปาท่องโก๋ สังขยา

ปาท่องโก๋ สังขยาใบเตย – Chinese Doughnut with Pandan Custard

Pandan custard served for dipping with Chinese doughnuts – pla Tong go – ปาท่องโก๋ – or with cut soft white bread

Pandan Tapioca Pearl Cake - Khanom Saku

Pandan Tapioca Pearl Cake – Khanom Yok Manee – ขนมหยกมณี- Jade Gemstone

Another ancient Thai dessert, Pandan Tapioca Pearl Cake, it’s name is  Jade Gemstone – ขนมหยกมณี  – Khanom Yok Manee

Step by Step: How to Make Pandan Water, น้ำใบเตย – Pandan Extract Recipe

In Seattle, pandan leaf – bai toey – is available fresh or frozen at Asian Markets and comes in a package of six leaves. For green food coloring, I recommend that you use all six leaves and freeze any extra juice—the greener the better. I have been making many Thai desserts the last few months and have been using a lot of pandan leaves. For some desserts, the complete flavor profile is very dependent on the pandan flavor. One of these is sungkaya – Thai custard; I have added my favorite pandan custard – Sungkaya Bai Toey – to my Thai Street Food class.

Clean, dry and trim four pandan leaves. Cut each leaf into three pieces, then layer them in a pile.

pandan leaf

Layer all leaves together and cut into thin shreds

Then thinly slice pandan leaves.

IMG_1603

Place in mortar and pound with pestle

Place shredded pandan leaves into a mortar.

pound until it for a paste

Pound until it form a paste

Pound the pandan leaves for about two minutes, until they form a paste.

green pandan water

Stir in water

Stir in 5 tablespoons water.

pandan water

Green pandan water – น้ำใบเตย – Nam Bai Toey

Yields 1/4 cup green pandan water

The pandan water is ready for any recipe that calls for green pandan extract.

Alternative method: Place shredded pandan leaves and 1/4 cup water into a blender and blend for 30 seconds; strain, then discard the pulp.

Tips & Techniques. For a green pandan water concentrate, let the pandan water sit for 15 minutes. About two tablespoons of green concentrate will sit on the bottom. You may use just this portion.

The best way to make pandan water ahead of time or to preserve pandan leaves is to preserve the shredded pandan leaf in water and freeze the water and leaves together; the second best method is to make the green pandan extract and freeze it. When the whole leaves are frozen by themselves, it is easy for them to get a freezer burn or to dry out too quickly and lose their green color. When that happens I use the leaves for tea instead. Please see link below for my Pandan-Jasmine Tea Recipe.

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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