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
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 From Farm to Table, Khmer Cooking, Phuket Cuisine, Stir-fry, Thai Chinese Cuisine, Thai Cooking in Seattle, Thai Foods, Thai Side Dishes, Traditional Thai Cooking, wok | 4 Comments »
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
Posted in Recipes, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Salad Recipe, Thai Side Dish Recipe, Thai Vegetarian Recipe | Tagged Cambodian Cuisine, Phuket Cuisine, Thai Cooking in Seattle, Thai Cooking with Children, Thai Foods, Thai Side Dishes, Traditional Thai Cooking | 1 Comment »
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
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 Smoothie, Thai Cooking in Seattle, Thai cooking with Mango, Thai Foods, Thai Salad, Tropical fruit drink | 5 Comments »
Chef Olaiya Land
Culinary Instructor & Chef Owner of OlaiyalandCatering.com
Chef Olaiya and I have been teaching at many schools together but only in the summer 2009 at the Dog Mountain Farm did I have a chance to knew her and her food. Her cooking presentation was a feast of the edible arts but yet were simple and real with what was taken fresh from the farm. She had presented all of her food-related philosophy with her specialty is local, seasonal and organic ingredient. I have seen all in action happen at the Dog Mountain Farm Chef dinner program, where the locals of Washington state and guests from as far as Europe have attended this event to surrounded by orchards, and the vegetable garden with a view of Cascade Mountain. They have chosen the perfect activity with which to enjoy the Pacific Northwest had to offer: with local food, outdoor style of experience.
http://www.dogmtnfarm.com/
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This Summer Chef Olaiya Land returns to teach her cooking class at the Dog Mountain Farm with a three-course lunch. Students will have a chance to harvest some ingredients, cook and enjoy the foods; and the farm lifestyle. Please see her schedule below. Please learn more about Chef Olaiya Land on her website to get up closed and personal with her cooking.
About Chef Olaiya Land: http://www.olaiyalandcatering.com/about_olaiya.html
Heirloom Tomato Salad with Sherry Vinaigrette
Heirloom Tomato Salad with Sherry Vinaigrette
Recipe by Chef Olaiya Land
Serves: 4-6
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 1/2 pounds (about 6 medium) heirloom tomatoes, cored and cut into 1/3-inch-thick slices
1/2 cup very thinly sliced red or sweet onion, cut into rings
2 shallots, very thinly sliced
1/4 cup basil and/or mint, cut into chiffonade (thin strips)
In a small bowl whisk together the lemon juice, vinegar, mustard, garlic and sugar. Season to taste with salt and pepper. Add the oil in a slow stream while whisking. Continue to whisk until the vinaigrette has emulsified. Arrange the tomato slices on a serving dish, scatter the onion and the shallots over them, and pour 2/3 of the vinaigrette over the salad. Rest the salad for 20 minutes to allow flavors to come together, then taste and add more vinaigrette if you like. Sprinkle the tomatoes with the basil and/or mint and serve immediately.
http://www.olaiyalandcatering.com/
Posted in Recipes | Tagged Chef Olaiya Land, Culinary Adventure in Pacific Northwest, Dog Mountain F, Dog Mountain Farm, Eat locally, From Farm to Table, Olive oil, WA | Leave a Comment »
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
Posted in Pranee's Culinary Tales, Recipes, Thai Gluten Free Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe | Tagged Asparagus, Burmese Cooking, Eat locally, Eat Seasonally, From Farm to Table, Go Wild with Lemongrass, grilled asparagus recipe, How to prepare lemongrass for Thai cooking, lemongrass vinegar recipe, t, Thai Cooking with Children, Thai Grills, Thai Side Dishes | 4 Comments »
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
Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Stir-fry Recipe | Tagged Eat locally, From Farm to Table, Stir-fry, Thai Cooking in Seattle, Thai Cooking with Children, Thai Egg Recipe, Thai Foods, Thai Side Dishes, wok | Leave a Comment »
Thai Mixed Vegetable Stir-fry Recipe
Phad Pak Ruam Mit
ผัดผักรวมมิตร
Inspired recipe from June 24th cooking demo at Snohomish Farmer Market
There were many good reasons for me to cook Thai Mixed Vegetable Stir-fry at a cooking demo at the Snohomish Farmer Market. It is a simple dish to learn and an inspiring way to use fresh ingredients that are available right away. Most of the pantry items are available at any grocery store. It is the best and easiest way to learn cooking Thai dishes in 5 minutes. Both the shoppers and the farmers were happy and I was too, as a teacher. The shoppers walked pass my demo stand and showed me a bag of vegetable that they planned to stir-fry that evening. Mission accomplished.
I could not help but to share this recipe with you. It is very easy to apply Thai mixed vegetable stir-fry to your repertoire this summer. My secret ingredients in this dish are flavored cooking oil with crushed garlic, and a little bit of ginger and green onion. The main ingredients are mushroom and tomato and season with soy, and oyster mushroom with a dash of white pepper powder to finish.
Thai Mixed Vegetable Stir-fry Recipe
Phad Pak Ruam Mit
ผัดผักรวมมิตร
Serves: 2-4
2 tablespoons canola oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon green onion, chopped
4 shiitake mushrooms stem removed and sliced
1 large tomato, cut into wedge
2 cups mixed vegetables (garlic scape, Anaheim pepper and sweet peas)
1 1/2 tablespoons oyster sauce
1/2 tablespoon soy sauce
A pinch of brown sugar
A pinch of white pepper powder
2 tablespoons water or more as needed
Heat canola oil in a wok on high heat and stir in garlic, ginger and green onion. When garlic is light yellow, stir in shiitake mushroom and cook for 15 seconds. Then stir in all vegetables and stir for 30 seconds, then add oyster sauce, soy sauce, sugar and water. The vegetable should have a slight crunchy texture. Season with white pepper powder. Serve hot as a side dish or a main dish with steamed jasmine rice.
Vegetarian option: use vegetarian oyster sauce
Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce
© 2010 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas
Her website is: I Love Thai cooking.com
Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe | Tagged ผัดผักรวมมิตร, Culinary Adventure in Pacific Northwest, Eat locally, From Farm to Table, Stir-fry, Thai Cooking in Seattle, Thai Cooking with Children, Thai Foods, Thai Side Dishes, Thai Stir-fried Mixed Vegetable, Traditional Thai Cooking, wok | Leave a Comment »
Phnompenh Noddle House
Rediscovering my favorite restaurant
When I walked in the restaurant yesterday, and despite everything it looks the same 5 years ago… but I felt different. I felt like I was being in Cambodia and was connected like when visiting home: the pungent smell in the air, the picture of the
Apsara Dancers and Angkor Wat on the wall. And the most important thing is the body language of the people who were there, related to the food while they were eating. Their expression told me that they had a food moment.
Only a few tables were available at 11:30am and most guests are interesting crowd of mixed Southeast Asian ethnic groups and ages and I know it is going to be good again. The restaurant is famous for noodle dishes, the menu has 11 dishes list for appetizer, 12 for the noodles, 16 for the entrée, 9 vegetable and 3 for salad. It must be related to the sunshine, my mind was already set for salad, and after a friendly chat with the server, she reassured me that the shredded green mango with pork and shrimp with a three star level would suit my mood for the day.
Nhoam Swai, Shredded Green Mango Salad with Shrimp
And When I finally tasted shredded green mango salad and steamed jasmine rice and I felt totally transported my whole experience being in Cambodia.
I tasted the two countries: Vietnam and Cambodia with reminisce of rustic Thai cooking. My taste buds started to scan all layer of flavors and record in my taste memory hard drive. I have learned how to re engineer our favorite dishes at the restaurant from my mom and cooked ourselves at home. And this was how it went.
Layer of flavors: I detected palm sugar, shrimp powder, a hint of shrimp paste, lime juice, fish sauce and spicy is ground fresh Thai chili. For the layer of texture: the crunchy shredded green mango and carrot (garnish) dried shrimp chunk and powder that garnish on top, cooked prawn and pork, and fresh herbs are Vienamese mint (rau ram) and a fresh Thai chili.
Durian Custard with Sticky Rice
When I searched for a dessert on the menu, my eyes stopped moving for a while when saw Durian Custard with Sweet Rice. When did I have durian with sticky rice the last time? 15 years? Not only that, it is Durian Custard? Never tried this combination together! New interesting concept way of introducing a famous the King of the fruit. When the dessert came, it was fancy and when I tasted it, it is a taste of home: it was a satisfying moment with custard, durian and sticky rice melt in one bit.
I definitely recommend this restaurant to everyone, please visit the website to learn more about their unique story, but one thing that I can tell you now is, vice-president El Gore was one of his fan.
Phnompenh Noodle House is located on South King Street and a few steps from 6th Ave, it founded and run by family members. Every visit, you always see the chef and owner around. Perfect location in the heart of the International District, also known as China Town.
Phnom Penh Noodle House
(206) 748-9825
660 S King St Seattle, WA 98104
http://www.phnompenhnoodles.com/index.html
© 2010 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas
Her website is: I Love Thai cooking.com
Posted in Pranee's Restaurant Reviews | Tagged Cambodian Cuisine, Khmer Food, Restaurant Review, Seattle Thai Restaurant Review, Thai cooking with Mango | 7 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
Posted in Pranee's Culinary Tales, Recipes, Thai Dessert Recipe, Thai Recipe for Kid | Tagged Foods & The Heart of Travel, Thai Cooking with Children, Thai Egg Recipe | 14 Comments »
A Spicy Thai Cocktail
I hope you will enjoy this recipe. Without vodka this drink is simply a spicy limeade. At private Thai cooking parties or large fundraising events, I always serve this with Miang Kam. It is a good way to welcome everyone to classes or events followed by the introduction of Thai foods and cooking. It has all the primary flavors—sweet, sour, salty and spicy—and they combine to make a wonderful taste that dances on the palate. Students and donors are happy throughout the class or event.
Tom Yum Martini, A Spicy Thai Cocktail
This picture was taken on February 2006, which was when I created this recipe. While traveling throughout Thailand for 14 days with my tour members, our group loved to check out Thai herb-infused cocktails. We had a routine of checking out the cocktail menu from every hotel where we stayed. I thought, “if we were in Phuket, I could do my Tom Yum version.” I wanted to create a more assertive flavor that was fun and bold. We went to Phuket and everyone was pleased when I made it. It was a good way to say farewell to my tour members, with an experience and a flavor to remember.
Pranee’s Tom Yum Martini Recipe
2/3 cup ice cubes
1 ½ ounces lime vodka
1 ounce simple syrup
1 ounce lime juice
½ ounce frozen limeade concentrate
1 Thai chili, smashed lightly, plus 1 whole chili for garnish
1 (2-inch) piece lemongrass, smashed
3 whole kaffir lime leaves
Fill cocktail shaker with ice, lime vodka, simple syrup, lime juice, limeade concentrate, one Thai chili, lemongrass and kaffir lime leaves. Shake for one minute. Strain into a martini glass, and garnish with one whole Thai chili.
Vodka and lime peel
To make your own lime vodka, simply soak peels from one lime in 4 ounces of vodka for at least 2 hours or overnight.
Thai chilies for garnish
© 2010 Pranee Khruasanit Halvorsen
Posted in Recipes, Thai Cocktail Recipes | Tagged How to prepare lemongrass for Thai cooking, Thai Chilies, Thai Cocktails, Thai Cooking in Seattle, Thai Martini, Tom Yum Flavors | 3 Comments »
Thai Pumping Custard
Tomorrow, I will visit a friend on Vashon Island, and I want to surprise her with some Thai pumpkin custard for dessert. Yesterday I found the right size of Kabocha pumpkin and some fresh pandanus leaves (also known as pandan), two crucial ingredients for making this dish. Now it has been cooked and is sitting in my refrigerator. All I have to do is to take it with me before catching the ferry.
Thai pumpkin custard is every Thai’s favorite dessert. We seldom make them at home but we always purchase from the artisans when available. Most of the time it is hard to find small-sized Kabocha pumpkins. I use duck egg but chicken eggs also work, so I would suggest that the freshness and availability should be considered key in making a decision. Pandanus leaf is an important part of making traditional Thai custard, you can find it fresh or frozen in various Asian markets. At home I always have a dozen in the freezer. If I don’t have the right size pumpkin and pandanus leaf, I prefer to prepare other custard dishes instead of using a substitution.
Below is a slide show of pictures taken in Khmer Cooking Class which is located in Siem Reap. To my surprise, the teacher didn’t use the pandanus leaf but instead used a whisk to mix the custard mixture instead. This could be another way for you to try at home when pandanus leaf is not available. The rest of the steps are very much the same.
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Sangaya Namtao
Thai pumpkin Custard
Serves: 6
Preparing time: 15 minutes
Steaming time: 45 minutes
1 small Kabocha pumpkin, about 5 inches across and 4 inches tall
4 duck eggs, about 1 cup eggs or chicken eggs
½ cup evaporated cane sugar or palm sugar
½ cup coconut milk
½ teaspoon salt
2 pandanus leave, torn into 4 pieces lengthwise from each leaf
Clean outside of the pumpkin well and dry with towel. Insert the knife on the top pumpkin to make a lid of about 2 inches wide (please see photo from a slide show). Remove all seeds from the inside the pumpkin until completely clean.
Add water to a steamer to 1 ½ inches tall and bring to a boil while preparing the custard.
To make custard, place egg, sugar, coconut milk into a medium-size bowl. Use torn pandanus leaves to massage and mix the custard mixture by hand constantly for 8 minutes. This is a Thai tradition way to make a custard instead of whisking. Pandanus leaves helps the mixing process, at the same time pandanus flavor is infused into the custard mixture.
Strain and fill the custard into the pumpkin, make sure to leave a 2/3 inch free space from the top.
Steam the pumpkin custard in the steamer, also the lid but separately. Do not cover pumpkin with the lid. It should be done between 40 to 45 minutes. To tell the custard is cooked when shake the custard is not moving except 1 inch in the center. And that is when to turn off the steamer and remove the lid and let the pumpkin custard sit until cool down.
Cut into wedge and serve cold or at room temperature.
© 2010 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
Posted in Recipes, Thai Cooking School: How to series, Thai Dessert Recipe, Thai Gluten Free Recipe | Tagged Kabocha Pumpkin, Khmer Cooking, Thai Egg Recipe, Traditional Thai Cooking | 3 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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Posted in Thai Main Dish Recipe, Thai Recipe for Kid, Thai Stir-fry Recipe | Tagged Cambodian Cuisine, Culinary Adventure in Pacific Northwest, Eat locally, From Farm to Table, Stir-fry, Thai Chinese Cuisine, Thai Cooking in Seattle, Thai Cooking with Children, Thai Foods, Traditional Thai Cooking, wok | 6 Comments »
Ten years ago, I developed the best (my students say so) recipe for Phad Thai to teach and share with my students in the cooking class. Because it is a trade secret, I can not share that version with you. However, for my Thai food blog I am in search of Phad Thai recipes from the vendors and restaurant chefs in Thailand. The fascinating thing about Phad Thai is the ingredients. They are different from town to town and region to region. For example, in Korat one of the ingredients is salted soy beans, and in Phuket we use fresh rice noodles, “chow fun”. I hope you enjoy the discovery of Phad Thai with me.
My first step, I called my sister last week for her contribution to my blog; Phuket Phad Thai. From her e-mail, I copied her Thai barebone recipe down–this is how one Thai gives recipes to another Thai. To make a recipe work, you need to decode, experience, and record the version that you have come up with. Simply follow the principle of balancing sweet, sour, salty, and spicy. When I am done with decoding my sister’s recipe in my kitchen into an American-standard recipe, then I will share it with you in another blog entree. Please don’t wait for me, but try it on your own. I have included a slide show from a street vendor in Phuket taken a few years ago near Chalong Temple in Chalong District, Phuket, Thailand.
ผัดไทย
พริกใหญ่ แห้ง 1 ขีด แช่น้ำ
พริกเล็ก 1 กำ แช่น้ำ
กรเทียม 1 หัว
มะขามเปียก 1 กำ( แช่น้ำ ไม่เอาเม็ด)
เกลือ 1 ช้อนชา
น้ำตาล 3 ช้อนโต๊
นำทุกอย่างมาปันรวมกัน แล้วตั้งไฟเปาไฟ
แล้วตั้งให้เย็น เก็บในต้เย็น
วิธีทำ
เต๋ากั๋ว หั่นเป็นสีเหลียมลูกเต๋า แล้ว
ตั้งไฟ ใส่กุ้ง เต๋ากั่ว แล้ว ตีไข่ผัดกับเส้น จนเส้นนุ่ม ใส่น้ำผัดไทยวีอิ๋วดำ นิด น้ำปลา น้ำตาล ออกหลายแล้วตามด้วยถ้วงอก
กุ๋ยฉ่าย
Translation
Phad Thai
Sauce
Large dried chili, 1/10 kg, soaked in water
Small dried chili, 1 handful
Garlic, 1 bulb
Tamarind paste, 1 handful, soaked in water
Salt, 1 teaspoon
Sugar, 3 tablespoons
Place everything in a blender and blend until smooth. Bring to boil in a pot. When it has cooled down, keep in the fridge.
Stir-fry
Heat a wok, add cooking oil, shrimp, tofu, beat the egg to stir-fried noodles until the noodle is soft. Stir in Phad Thai sauce, a little bit of dark soy sauce, a little bit of fish sauce, sugar. Finish the stir-fry with bean sprout and garlic chives.
Phad Thai - Phuket, mobile vendor
Phad Thai Phuket at Chalong Temple
Final touch with bean spout and garlic chive
Note: Rudee Piboon is my sister who owns a wok-fast food restaurant in Thalang Phuket. She is a regular contributor, you will find her recipes and cooking demo at this food blog and the I Love Thai Cooking youtube channel. .
Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Noodle Recipe, Thai Snack & Street Food Recipe, Thai Stir-fry Recipe | Tagged Phuket Cuisine, Stir-fry, Thai Egg Recipe, Thai Foods, Thai Noodles, wok | 6 Comments »
Vietnamese Coffee, Ca Phe Sua
Vietnamese Hot Coffee with Sweet Condensed Milk, Ca Phe Sua
I love Thai hot coffee with sweetened condensed milk and I also love Vietnamese coffee. Honestly I drink Vietnamese hot coffee every morning and sometimes once more before noon. I love the contrast between the bitter and the sweet of the coffee and the sweetened condensed milk. Thai coffee’s flavor is closer to Cafe Dumonde, which is made of coffee and chicory. As for Thai coffee, I don’t have it t in the morning, but I save it for special occasions such as with Thai dessert.
To make Vietnamese coffee one must have a special coffee filter like those shown in the photos whereas for Thai style you will need fine cotton over your strainer- or you can buy one ready-made specifically for Thai coffee or Thai Tea filter.
I have tried a few kinds of coffee from Vietnam and personally I like Trung Nguyen. It is easy to find, reasonably priced, and I like the buttery-rich flavor. Sometimes I use espresso blend that is a dark roast, rich intense, and caramelly sweet as an alternative or substitute.
Life is short, so have coffee and dessert (sweet condensed milk) first thing in the morning.
Serves: 1
1/2 to 1 tablespoon sweet condensed milk
2 tablespoons Vietnamese coffee or espresso blend dark roast coffee
2/3 cup boiling water
Pour sweet condensed milk to a coffee cup. Place Vietnamese coffee filter on top and add coffee. Place coffee insert part on top and secure before pouring boiling water on top. Cover with the lid and wait until all the water drips through.
Before you drink the coffee, stir it lightly if you don’t like it too sweet, or strongly if you want all the sweetness.
© 2010 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
Posted in Recipes, Thai Beverage Recipe, Thai Gluten Free Recipe, Thai Vegetarian Recipe | Tagged Culinary Adventure in Vietnam, Thai Cooking in Seattle | 5 Comments »
Asparagus is at its peak season, I would like to post this recipe again. Enjoy local asparagus with this easy Thai stir-fry recipe.
The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Th … Read More
via Pranee’s Thai Kitchen
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Oodles of fun with Shianghai Noodles
Shanghai Noodles - Phad Mee Shanghai
Phad Mee Shanghai
Stir-fried Shanghai Noodles with Beef
Servings: 2
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine or sake
1 teaspoon sesame oil
½ pound flank steak, thinly sliced diagonally across the grain
3 tablespoons canola oil, divided
3 cloves garlic, minced
1 cup snow peas or choy sum
1 pound Shanghai noodles or Udon noodles, about 2 cups
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons water, or chicken broth or more as needed
Stir cornstarch, soy sauce, rice wine and sesame oil in a medium size bowl. Stir in beef and let marinated for 30 minutes.
Heat a wok over high heat and add 1 tablespoon canola oil and fry beef until cook, about 2 minutes, set aside on a plate. Rinse the wok with hot water.
Heat the wok over high heat; add 2 tablespoons canola oil and garlic. Stir in a snow peas, stir for 15 seconds then stir in noodles for another 15 seconds. Stir in oyster sauce, dark soy sauce, sugar and water, mix well and cook until the water is all evaporated. Stir in beef and serve right away.
Cook note: Linguini and udon are noodle choices that work great when Shanghai noodles are not available.
Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom
Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of Udon noodles (enrich wheat flour).
© 2010 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Noodle Recipe, Thai Stir-fry Recipe | Tagged Stir-fry, Thai Chinese Cuisine, Thai Cooking in Seattle, Thai Cooking with Children, Thai Foods, Thai Noodles, wok | 6 Comments »
How to make a banana leaf-cup for Amok, Kratong
Banana leaf-cup should hold about 1 cup of serving
It is hard to believe that it has been almost three months now after I returned home from Southeast Asia trip. I have been eating and traveling through all the big cities: Hanoi, Hoi An, Saigon, Siem Reap and Bangkok. This week, I am working on the photos and recipes from our trip. As I work on this project, I would like to share with you stories, recipes, food photos. Working on these photos and writing a food blog has helped me with “flavor-memories”. It is easy for me to recall Southeast Asian flavors because I am familiar with all the ingredients and the techniques used in these cuisines. I treasured my time with tour members in Siem Reap, savoring Khmer foods as much as we could in three days. Last month I posted Kroeung, Khmer Curry Paste Recipe and Amok, Khmer Curry Fish Stew Recipe and now it is time for me to share photos and steps of making banana leaf-cups. After trying a few times, it should be easy. Banana leaves are available in Asian Markets. In Seattle, if you have fig leaf in your garden, I would recommend you to try that first. Have fun!
How to make a banana leaf-cup for Amok, Kratong
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Thai & Khmer Banana leaf-cup for Amok or Hua Mok in Thai cuisine
Remove frozen banana-leaf package from the freezer over night or leave at room temperature for 2 hours before making.
Tear banana leaf into 6 inch width and clean with damp paper towel. Need 12 pieces to make 6 leaf-cups.
To make a cup, lay 2 banana leaves on top of each other with the beautiful green side facing outward. Trim with scissors to make a 6″ by 6″ square. Fold in the center of each side to make 1 1/2 inch deep and 1 inch over lappin., Secure with staple. Repeat the same process three more times on three sides of the square.
It is done and ready for using to serve Amok, steamed jasmine rice, or any Asian dishes.
Banana Leaf Package
Posted in Pranee's Culinary Tales, Thai Cooking School: How to series | Tagged Amok, Cambodian Cuisine, Curry Paste, Khmer Cooking, Phuket Cuisine, Thai Cooking in Seattle | 2 Comments »
Eat Like a Local in Phuket, Thailand
Kan Eang @ Pier
Each visit to my home town, Phuket, I make sure to visit Kan Eang @ Chalong Pier and eat my favorite dishes. I would recommend this restaurant to any visitors (Thai or foreigner alike) that love local Thai foods and plan on taking a tasteful trip there. All the dishes are delicious and tested and tasted by my family over the years, and all these are dishes that I have always a longing for in each visit.
Pranee at Kan Eang 1 ~ Grilled Jack Fish with Phuket Tamarind Sauce
First make a reservation for the table next to the beach, perhaps before a sunset which is around 6pm. I always make sure to order grilled jack fish right way, because it grills over coconut husks charcoal 3 feet above the flame. It takes at least 30 minutes or longer depending how busy they are. The flavor of the grill fish is uniquely Phuket Islander flavor–aroma of coconut husk and banana leaf combined. It is served with Phuket style tangy sweet tamarind-soy sauce.
Phuket Prawn Tempura Bua Tod
Enjoy Phuket Prawn Tempura (Bua Tod) with Phuket spicy chili dipping sauce (Nam Chau) for a starter. Enjoy it while you browse through 10 pages menu. This will allow you to leisurely read through the menu without a hurry and a chance to enjoy the scenery around you.
Sour Curry Prawn with Cha-Om Omelette
Sour Curry with Prawn with a chunk of Cha-Om (type of herb) omelet. This is a Southern Thai cuisine, a curry without coconut milk with a sour flavor from tamarind paste.
Here’s a tip for you. If you are afraid of spicy food, order a glass of milk on the side to help you, when you experience the heat but never discuss the heat level with a local. In Thailand the food never too hot, they cook and use chili appropriate to the dish. If you start to discuss the spiciness, they will cook you a tourist food which means either too sweet or too much coconut milk depending on the dish.
Kan Eang’s specialties are sea food and local dishes. A few more dishes to consider: Hua Mok (steamed fish curry wrapped in banana leaf), Yum Talah (seafood salad), Gai Tom Prade (devil sweet and sour chicken soup), Pak Bung Fai Daeng (stir-fried morning glory with salted soy bean) and more.
Kin Hai Aroy! (Bon apetit!)
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Kan Eang @ Pier
http://www.kaneang-pier.com/
Chalong
Phuket
Thailand
Posted in Pranee's Culinary Tales, Pranee's Restaurant Reviews | Tagged Phuket Cuisine, Thai Foods | 1 Comment »
Banana Blossom Hue Plee
How to prepare Banana BlossomMost of my students have no idea of how to prepare banana blossom. Then even after knowing how, they still need to acquire a taste for it. It is a little bitter by itself. I would recommend anyone to try it with Phad Thai for the first time just like you would fresh bean sprout; the contrast in the texture and flavor that makes the whole experience very exciting.
The steps to prepare banana blossom are very simple. You will need to learn how to do it once. Then cooking with Southeast Asian recipes will be easy. My favorite way to cook banana blossom is in banana blossom salad and lightly salt coconut milk broth (Tom Kati). Thais love to eat it fresh as prepared below and serve as- is as alongside with Phad Thai and Chili dip.
Now that you have an idea of how to use the prepared shredded banana blossom, let the lesson begin…
Banana tree with banana and blossom
First, the farmer will remove the flower about about 6 to 10 inches long) from the tree.
In your kitchen, remove and discard all pink pedal until it comes to a white or ivory color part.
Discard the stem.
Fold a few petals together and slice
Soak in salt water or lime water immediately and keep in a bowl until ready to use. Use about 1 cup water with 1/2 teaspoon salt or 1 tablespoon lime juice. Drain.
Those are all the steps to it. But there will be another blog entry on where and how to buy banana blossoms.
Posted in Recipes, Thai Cooking School: How to series | 4 Comments »
Phuket Stir-fried Blue Crab with Black Pepper Recipe
Phoo Phad Prik Thai Dam
The world is just a finger tip away.
I would like to share with you my family cooking and recipes from Phuket, Thailand. These photos were taken by cell phone and then downloaded onto facebook. I called my niece Darunee Khruasanit in Phuket after seeing her food photography and asked for permission to show her photos and recipes on my blog. I would like to share this delicious dish from my home town Phuket where blue crab is very fresh and equally delicious. You can find blue crab in Seattle at Asian Markets such as Viet Wah and Uwajimaya.
Ingredients for Stir-fried Blue Crab with Black Pepper
You will need all the ingredients from the above picture.
4 blue crabs, 2 cloves garlic, 1 Anaheim chili pepper, 5 green onions and 1/2 onion
3 tablespoons canola oil
2 cloves garlic, peeled and minced
4 blue crabs, cleaned and cut in half
1 teaspoon ground black pepper
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 Anaheim, cut into large dices
1/2 onion, sliced
5 green onions, cut into 1 inch length
Here is the final delicious result.
I am planning to cook up this same dish with some local Dungeness crab next week. I can’t wait to savor this dish again. It is the contrast of flavors that excited me. I remember the flavor so well, the spicy black pepper flavor that contrasts with sweet crab and green onion. I am so close to my home land, and can imagine eating this black pepper blue crab on the beach~ I can feel the sea breeze right now; the one that would make a sweat on my forehead feel cool like air conditioning.
© 2010 Pranee Khruasanit Halvorsen
Love Thai cooking
Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
Posted in Recipes, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Stir-fry Recipe | Tagged Phuket Cuisine, Stir-fry, Thai Chinese Cuisine, Thai Cooking in Seattle, Thai Cooking with Children, Thai Crab Recipe, Thai Foods, Traditional Thai Cooking, wok | 1 Comment »
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iLoveThaiCooking & Pranee's Thai Kitchen
Pranee's Thai Kitchen 