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Posts Tagged ‘Thai Foods’

Curry Without the Hurry

Sometimes we can add a little creativity and time to an ordinary Thai curry dish and a magic spell happens. When you bring the food to the table it produces a touch to the heart as well as a gastronomic experience. When I returned home for a visit, my mom’s kitchen invoked a fond memory of her preparing stuffed southern style eggplant in Phuket red curry sauce — her specialty. The Thai people often speak the language of the heart with food, and I remembered well those days of a warm welcome home. My version of stuffed sweet peppers in green curry sauce was prepared and served at my family table here in Seattle. I took a few photos, knowing that one day I would share this curry recipe so that you could try this curry without the hurry: Braised Stuffed Sweet Peppers in Thai Green Curry.

Stuffed Sweet Pepper Thai Green Curry with Thai Eggplant

Braised Stuffed Sweet Peppers and Thai Eggplant in Green Curry

With only a little effort you can surprise someone with a memorable result when you prepare Braised Stuffed Sweet Peppers in Green Curry Sauce. I chose to make this dish with the mini bell peppers that are available in the market all year round so you can enjoy this recipe at any time. My favorite times for preparing this dish is in the fall when local varieties of sweet peppers are available, or in the winter when the weather is cold, but the kitchen is cozy and warm. You can cook without the hurry—just let the peppers simmer away without the worry and enjoy the fragrance throughout your kitchen.

Stuffed Sweet Pepper

Stuffed Sweet Peppers

Use a paring knife, slit the peppers on one side and open them with one straight line the length of pepper. Using your thumb, press at the bottom and with your index finger press at the top, squeezing the pepper to make it open up. Remove the seeds then stuff in the meat mixture. If desired, you can complete this step ahead of time and keep the stuffed peppers in the fridge until you are ready to cook them.

Thai Eggplant

Thai Eggplant

Thai eggplant is a typical vegetable to add to green or red curries. You can make this recipe with or without them. Simply remove the stems and cut each of them into 6 wedges. Soak the wedges in salted cold water to prevent the eggplant from turning brown. Drain them just before adding to the curry.

Gaeng Keow Wan Prik Yad Sai  

Stuffed Sweet Pepper Green Curry

แกงเขียวหวานพริกยัดไส้

I love to prepare this dish and once taught it to my Seattle area students during the winter months. The best part is letting the stuffed sweet peppers braise away in the green curry sauce. Don’t worry about the time, the curry has a way of telling you when it is ready when the fragrance of the sweet coconut milk, spices and herbs reach their highest level.

Serves: 4 to 8

8 small, whole mini sweet peppers, or Anaheim peppers

1 clove garlic, peeled

1 tablespoon chopped cilantro stems

5 black peppercorns

1 pinch of salt

½ pound coarse-ground chicken

1½ cups coconut milk

2 to 3 tablespoons green or red curry paste

4 kaffir lime leaves or lime peel

4 Thai eggplants, please see the preparation above

½ to 1 tablespoon sugar

1 teaspoon fish sauce, as needed

¼ cup basil leaves

Use a paring knife to slit open peppers on one side with one straight line the length of pepper. Then use your thumb at the bottom of the pepper, and your index finger at the top to squeeze them open; remove the seeds.

Place garlic, cilantro stems, black peppercorns and salt in a mortar. Pound with a pestle until they become a paste. Place into a medium-size bowl with the ground chicken and mix well. Stuff the meat mixture into the peppers and set aside. (This step can be done ahead of time and the stuffed peppers kept in the fridge until ready to cook.)

In a saucepan on medium-high heat, bring ½ cup of coconut milk and green or red curry paste to boil; stir well. Let the mixture cook until the oil separates and curry is fragrant, about 5 minutes.

Add kaffir lime leaves or lime peel and stuffed peppers to the mixture. Add the remaining 1 cup coconut milk to cover all ingredients; bring to a boil. Let cook on medium-low heat for 8 minutes, then stir in Thai eggplant and keep cooking until the chicken filling is cooked and the peppers are soft, about 7 minutes. Check the center of the stuffed pepper to make sure chicken is done, then stir in sugar, fish sauce and basil leaves. Bring mixture to a boil and remove from heat.  Serve 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 
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

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Almost, My Thai Herb Garden

Harvesting Lemongrass

Harvesting Lemongrass

Lemongrass – Takrai – ตะไคร้

I always try to enjoy my hometown of Phuket as a tourist would do, but my favorite part is visiting, catching up and dining with my family and relatives in the village. One of my fun days at home in Phuket was following my brother-in-law and admiring his Thai herb garden. We harvested some herbs for my sister Rudee and some for me. The Thai herb garden, with its scents of fresh citrus, wild lemongrass leaves, pungent cumin leaves, and the so-sweet anise aroma of Thai basil, is close to heaven. It has a timeless quality like that of a dream of a childhood day of wonder.

I took many pictures of the herbs from his garden; please check them out. The herbs that we cut with a knife are cumin leaves (Bai Yeerah – Tree Basil plants – Ocimum gratissimum), Thai Basil (Bai Horapa – Ocimum basilicum) and holy basil (Bai Kraprow – Ocimum tenuiflorum).

Thai Ginger, Lesser Ginger and White Turmeric

Thai Ginger, Lesser Ginger and White Turmeric

The Thai herbs that we dug up for the rhizomes were galangal (also known as Thai ginger), lesser ginger and white turmeric.

The lemongrass stalks can be easily removed at ground level, just above the root, with a sharp knife, but my brother-in-law removed the whole cluster and gave me all the trimmed lemongrass stalks.

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

As I headed back to my apartment kitchen in Phuket, accompanied by the scent of lemongrass from 30 lemongrass stalks, I knew what would I do with them: make Lemongrass Tea – Nam Takrai – ชาตะไคร้

Lemongrass - Takrai - ตะไคร้

Lemongrass – Takrai – ตะไคร้

You can use any part of the lemongrass plant to make lemongrass tea, from roots to leaves. I often save the leftovers pieces of lemongrass trimmed from my cooking and freeze them until I have a enough to make a tea. In Thailand lemongrass is inexpensive and freshly available everyday. Use the cleanest and freshest lemongrass you can get.

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea - Nam Takrai - ชาตะไคร้

Lemongrass Tea – Cha Takrai – ชาตะไคร้

Lemongrass Tea – ชาตะไคร้ – Cha Takrai 

Yield 12 cups

Whenever I give students a demonstration on how to prepare lemongrass for Thai cooking, I always recommend that they save the trimmings and freeze them for making fresh lemongrass tea or a lemongrass simple syrup. Today, my lemongrass tea recipe is made in a large quantity, but you can scale it down to make smaller amount or to adjust the concentration to your desired taste.

12 lemongrass stalks, trimmed and smashed 

1/2 cup sugar, optional

Wash and prepare lemongrass stalk as shown on Pranee’s video

Bring 13 cups of water to a boil in a large pot on high heat. Add lemongrass and let boil for 10 minutes. Strain. If sugar is to be added, bring the tea back to a boil and stir in the sugar until it is dissolved.

Serve hot as a tea, or chill in the fridge and serve as cold drink.

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
 
Related Links from Pranee’s Thai Kitchen
 
Lemongrass Paste and Lemongrass Tartar Sauce Recipe
 
Grandma’s Steamed Fish with Lemongrass Recipe
 
Lemongrass Vinaigrette Recipe
 
Thai Steamed Clams with Lemongrass Recipe
 
And much more by using key word “lemongrass” on this blog
 
How to Prepare Lemongrass for Thai Cooking
 
https://youtu.be/58rSRxb_BMU 
 
 

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Thai Twist

As we approach the end of the year, I would like to take this occasion to wish you all a very happy holiday season with joy and cheers. I very much appreciate your support in following Pranee’s Thai Kitchen blog and attending my Thai cooking classes. A heartfelt thank you! I hope I can welcome you all one day to cook together at Pranee’s Thai Cooking Studio. In the meantime, I would like to give you a special list of recipes that will hopefully give you some insight and inspiration on how to cook your old and new holiday recipes with Thai ingredients to add a new twist to them. Please follow along to see how some Thai dishes or Thai ingredients can delight your family and friends—and most importantly, you the cook, who will have a fun time in the kitchen giving your holiday meal a Thai twist.

Thai Herbs: Lemongrass, Kaffir Lime Leaves, Galangal and Turmeric

Thai Herbs: Lemongrass, Kaffir Lime Leaves, Galangal and Turmeric

Tom Yum Flavor, Zesty and Spicy

First, I would like to inspire you to think “Thai” and make it part of your cooking by using zesty Thai herbs and tropical flavors either instead of or in addition to your traditional herbs. Western cooking has so many uses for lemon zest; Thai cooking uses Kaffir lime leaf, lemongrass and lime zest in similar ways. When shredded fine, you can add them to practically everything, including stuffing, soup, or cranberry sauce. And when you want to infuse them in a sweet syrup or soup, their essential oils are water-soluble, making it is easy to impart their flavors in boiling liquid. It takes only about 5 minutes for them to achieve their maximum flavor.

Cranberry Sauce with a Touch of Thai Herbs

Thai Herbs: Lemongrass, Kaffir Lime Leaves, Galangal and Turmeric

A few years back I created two recipes that I prepared and gave to friends as a holiday gifts: Pranee’s Cranberry Sauce with Spiced Rum and Thai Herbs and Pranee’s Thai Lime Green Chili Jam (which is especially tasty served alongside an appetizer such as Pranee’s Crab Wonton). It was fun for me and my friends still remember the unique tastes of these two dishes and mention them often.

Crunch with Spring Roll Wrapper

You should also think Thai when you want to ease your cooking. Asian spring roll sheets or lumpia sheets make it easy to prepare large quantities of appetizers. You can wrap just about anything up in them for a quick appetizer or dessert where texture is needed. I often have spring roll sheets in the freezer as part of my emergency ingredients at home. Last week, while I still had some jet lag after returning from Thailand and had little time to cook, I wrapped cooked chicken curry filling in the sheets, deep-fried them (they can also be baked), then served them with cucumber salad and Thai sweet chili sauce. It was a satisfying quick fix.

IMG_9587

Curried Chicken Spring Roll, Cucumber Salad and Sweet Chili Sauce

Sweet and Spicy with Sweet and Hot Chili Sauce

Today, Thai Sweet Chili Sauce and Thai Sriracha sauce have become staple Thai ingredients in American kitchens. Adding Thai  Sweet Chili Sauce to sauces in place of sugar or honey adds more complex flavors. And if you want to spice anything up, Sriracha sauce can do the magic by just adding a drop or two to your holiday sauce or dressing. Having these two sauces at home can also provide a nice taste balance in an instant.The Thai flavor profile is sweet, sour, salt, salty and spicy. I often balance the Chili Sauce (sweet) and Sriracha (hot) sauces together with a dash of fish sauce, a splash of lime juice and a touch of cilantro. Soon all of the flavors are harmonized, and provide a perfect dipping sauce for everything—including leftover turkey. Sweet Chile Sauce also makes a great base for a salad dressing. I hope you will enjoy my recipe with a modern twist: Sweet Chili Vinaigrette.

Thai Sweet Chili Vinaigrete

Thai Sweet Chili Vinaigrette

Coconut Love

Finally, try giving some Thai flavor to your desserts. A few years ago I was inspired by Russian Tea Cakes to develop a recipe for Coconut Tea Cakes. The Thai version made a nice surprise for a friend who discovered the coconut texture and flavor after assuming from their looks that she was going to bite into a traditional Russian tea cake cookie. Another dessert to try if you have a surplus of mashed potatoes or sweet potatoes is to substitute them for mung beans to make a delectable Thai Coconut Custard.

coconut tea cake

Coconut Tea Cakes and Other Treats

I hope you have a great time preparing meals with a little Thai twist during the holiday season. Warmest wishes from my Thai kitchen.

Pranee

Gift Certificate is Available
Gift Certificate for Thai Cooking Lesson

Gift Certificate for Thai Cooking Lesson

 

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
 

Related Link:

What’s for breakfast?

Banana Pancake Recipe : praneesthaikitchen.com

Vietnamese Coffee Recipe : praneesthaikitchen.com

Rice Soup : praneesthaikitchen.com

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Eat Like a Local

Everyone in my Thai family was born and lives in Phuket, as we have for many generations. This is also true for many of Phuket’s over 200,000 natives, though there are about one million people living on Phuket Island today. Despite all of the changes, one place remains almost timeless. This is Rawai Beach, where the pace of change is slow compared to other parts of Phuket. So where do Phuket natives escape to on the weekend? Rawai Beach – หาดราไวย์.

Rawai Beach – Thailand

There we dine on seafood as we did for many generations before there were so many foreign influences, enjoying a typical menu of grill seafood or blanched cockers with Phuket seafood dipping sauce. In my next post I will show you exactly what we ordered the last time I was at Rawai Beach with my family, and how we ate it. This may help you understand our cuisine and culture. I hope you will enjoy my personal story of how my family eats and travels. When you get a chance to visit Phuket, I hope that you, too, will have a chance to eat like a local.

Talay-Zep Seafood & Wine Restaurant

ร้านอาหารทะเลแซ่บ ชายหาดราไวย์

Rawai Beach Phuket Thailand

Each visit I make to Phuket provides fun reunion time with my family. Almost every weekend during my short visits we bond over food, whether it is fresh home cooking, or take-out from Talad nad – ตลาดนัด  or nearby restaurants. Sometimes my family and I will take a little adventure travel to another end of the island or to the nearby province of Phang Nga. This trip my sister-in-law and I had a desire for seafood Phuket style. As always, we visited Talay-Zep restaurant, the scene of countless of our reunion dinners.

Talay-Zep Seafood Restaurant in Rawai, Phuket Island

ร้านอาหารทะเลแซ่บ ชายหาดราไวย์

My friend Kularb -กุหลาบ – and her husband Pho – โปั – own Talay-Zep Seafood and Wine Restaurant, which is on Rawai Beach Road among 15 other Phuket seafood restaurants. We enjoyed a big seafood feast, which I will share with you in my next post. Today, however, I will share just my family’s favorite dish: Horseshoe Crab Salad with Mango. Just like Anthony Bourdain, most of my family consider this a delicacy dish—though I myself was not convinced to eat these eggs, which are the only edible part of the crab. In fact, the horseshoe crab is not a crab at all, and it does not have edible flesh like other crabs. It is more closely related to spiders and scorpions, a living fossil that has remained virtually unchanged for millions of years. But now, after doing some research, I have learned more about the risks involved in eating horseshoe crab eggs, and how to avoid them, so I may take one bite the next time around.

Talay-Zep Seafood and Wine on Rawai Beach

Talay-Zep Seafood and Wine on Rawai Beach

Kularb, Pranee and Pho

Nevertheless, I asked Kularb to share her knowledge of horseshoe crab eggs and her verbal recipe with you. Today I am not encouraging you to cook, but to read and learn about something you may never have heard of before: Horseshoe Crab Egg Salad – Yum Khai Mengda Talay – ไข่แมงดาทะเล.

Horseshoe Crab – แมงดาทะเล

Kularb’s notes on how to prepare horseshoe crab for its eggs

Horseshoe crab is not difficult to cook, but  the person who removes the eggs—or roe—from the horseshoe crab must know the correct procedures to do this to prevent the other inedible parts of the crab from contaminating the eggs. If the eggs get contaminated, you can fall sick with dizziness or the symptoms of food poisoning and complications of the digestive system. Kularb suggests that you only harvest the eggs from cooked horseshoe crabs. The eggs, which are found in the belly area, can be green or orange-colored, about the same size as salmon roe but with a firmer, crunchy texture and an interesting flavor.

There are two ways to prepare horseshoe crabs before removing the eggs. One way is to place the whole horseshoe crab in boiling water and cook it until the eggs are just cooked. Another way is to place the horseshoe crab on the grill until the eggs have cooked, about 5 minutes. Kularb notes that it is a very difficult task to remove the eggs from the shell and that it requires a skilled cook to prepare the eggs. She or her husband prepares the horseshoe crab eggs for her restaurant.

Horseshoe Crab Egg Salad

Yum Kai Meng Da

ยำไข่แมงดาทะเล

Yum Kai Meng Da is the only way that Thais usually prepare horseshoe crab eggs. Kularb’s verbal recipe is the same as my green mango salad recipe so I hope you enjoy this recipe even beyond the horseshoe crab egg salad. For everyone to enjoy this salad without the risk, I have created a Mock Horseshoe Crab Egg Salad, which can be prepared substituting Israeli couscous cooked al dente with a touch of fish sauce in place of the crab eggs. With the mock salad recipe there is nothing to worry about—just enjoy the delicious salad! You may use horseshoe crab eggs if desired, but do so at your own risk and with an awareness of the risks involved.

Horseshoe Crab Eggs Salad

Serves: 4

 1/2 cup cooked horseshoe crab eggs (see Kularb’s note), or Isreali couscous cooked al dente
2 tablespoons fish sauce
3 tablespoons lime juice, about 1 large lime
1 1/2 tablespoons palm sugar
2  fresh Thai chillies, chopped, or 1 teaspoon chili powder
2 tablespoons sliced shallot
1 cup shredded green mango, from about 1/2 green mango (or substitute a granny smith apple for the green mango)
1/4 cup Chinese celery, cut into 1 inch lengths
1/4 cup cashew nuts, chopped
2 lettuce leaves

Cook horseshoe crab eggs according to Kularb’s instruction and set aside.

To make the salad dressing, stir fish sauce, lime juice, palm sugar and chili powder together in a large bowl. Stir well until the palm sugar is dissolved. Then stir in Israel couscous or horseshoe crab eggs, shallot, green mango, Chinese celery, and cashew nuts until well combined.

Place lettuce leaves on the serving plate and top with salad mixture. Serve right away.

© 2013  Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
 

Should You Eat Horseshoe Crab Egg? 

“Although many experts and doctors would suggest staying clear of consuming horseshoe crab it is quite possible to eat them on a regular basis. It is important to ensure that the person preparing the delicacy is familiar with the correct procedure as otherwise it is possible to fall sick if you were to consume the wrong parts or organs. Today it is a species that is becoming more common in seafood restaurants tanks not just in south Asia but around the world.” from Crableghowtocook.com

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Three Best Friends

สามสหาย – Saam Saahai

To consider oneself a Thai cook, one should understand the fundamentals of  Kratiem Prik Thai—garlic-black pepper-cilantro root seasoning paste. Like Nam Prik or chili dip, it is a truly Thai invention without any influences from neighboring countries. Like the classic pesto sauce that originated in Genoa in the Liguria region of northern Italy, Kratiem Prik Thai is a classic Thai culinary seasoning that has been around for as long as the existence of Siam.

Garlic, black pepper and cilantro roots

Pounding a mortar and pestle to make a Kratiem Prik Thai paste is a classic Thai culinary technique, and this paste is prepared practically everyday in every Thai kitchen where it serves as a seasoning for any meat or seafood. There is no need for more herbs than just this awesome three: garlic, black pepper and cilantro root. I like to call them the “three best friends” or, in Thai, สามสหาย – Saam Saahai. They often appear together in Thai recipes. Like The Three Musketeers, they are”All for one, one for all.”

Garlic – Black Pepper – Cilantro Root

Kratiem – Prik Thai- Rark Puk Chee

กระเทียม – พริกไทยดำ – รากผักชี

The Kratiem Prik Thai paste is simply made with just the three main ingredients of garlic, black pepper and cilantro. When balanced with salty and sweet from soy sauce and brown sugar, they deepen the flavor of grilled meat, appetizers, meat patties for soup, or marinades for meat before deep-frying. Then sweet chili sauce and Sriracha hot sauce may be served alongside the meat with a vegetable condiment. I hope you have a chance to learn how to make the Kratiem Prik Thai paste below and experiment with it in your cooking at home, from marinating your steak to adding it into a meat patty or simply sauteing it with seafood for a quick and easy main dish.

Garlic – Black Pepper – Cilantro Root Kratiem – Prik Thai – กระเทียม – พริกไทยดำ – รากผักชี

Place garlic, black pepper and cilantro roots in a mortar.

Garlic – Black Pepper – Cilantro Root, the three ingredients in  Kratiem – Prik Thai – กระเทียม – พริกไทยดำ – รากผักชี

With pestle, pound garlic, black pepper and cilantro root in a medium-size mortar

Garlic – black pepper – cilantro root Kratiem – Prik Thai – กระเทียม – พริกไทยดำ – รากผักชี

until it forms a fine paste, about 2 to 3 minutes.

Garlic, black pepper and cilantro roots with brown sugar and soy sauce: Kratiem – Prik Thai – กระเทียม – พริกไทยดำ – รากผักชี

Add brown sugar and soy sauce and stir in circular motion with pestle until it is well-blended and smooth.

Thai Basic Seasoning Paste

กระเทียม – พริกไทยดำ – รากผักชี

This recipe makes a large quantity. You can store it in the refrigerator and use it as needed, or freeze it in convenient quantities in an ice cube tray. Use 2 tablespoons of the finished paste per pound of meat or seafood as a marinade before grilling or frying. You can also use it as a basic seasoning paste in ground meats cooked for Thai appetizers. Please click on the photo for a link to a recipe for using the paste with seafood or shrimp.

 
Yield: 1/2 cup
 
1 tablespoon black pepper corns, or more
10 cloves garlic, peeled and minced
8 cilantro roots or 4 tablespoons chopped cilantro stems
6 tablespoons soy sauce
1 to 2 tablespoons brown sugar
 
Place garlic, black pepper and cilantro roots in a medium size mortar. With pestle, pound the ingredients until they form a fine paste, about 2 to 3 minutes. Add brown sugar and soy sauce and stir in circular motion with the pestle until it well-blended and smooth. Store in a mason jar in the refrigerator for a week, or freeze for up to 6 months. Please see suggestion above on how to incorporate this seasoning paste in your cooking.
 
Alternative preparation method: Place garlic, black pepper, cilantro roots, soy sauce and sugar in a blender and blend until it reaches the desired texture. I like the consistency shown above which still maintains a little texture.
 
Note: Please wait to see my next post when I will discuss in depth how to incorporate Kratiem Prik Thai Rark Puk Chee seasoning in your daily cooking.
 
© 2012 Pranee Khruasanit Halvorsen
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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Do Nothing Day

Honey-lime Tea

Honey-Lime Tea, Cough Remedy

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

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

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

Pickled Sweet Radish Omelet

Kai Jeow Chaipor Wan 

ไข่เจียวไชโป้วหวาน

Serves: 2

1 small shallot, peeled and sliced
2 eggs
2 fresh Thai chilies or serrano chilies, sliced
1/4 cup pickled sweet radish
3 tablespoons canola oil

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

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

Sliced shallot, eggs, sliced chilies and pickled sweet radish

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

Stir with fork until it well-mixed

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

Phuket Pickled Sweet Radish Omelet

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

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Not Just for Fine Dining, Golden Trout

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

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

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

Fresh Rainbow Trout from Pike Place Market

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

Garlic, Lime, Dill and Purple Chili

PLA NUENG MANAO

ปลานึ่งมะนาว

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

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

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

1 whole golden trout, or any fileted fish (cooking time may vary)
4 lemongrass stalks, trimmed and smashed
large sheet of parchment paper and foil
10 cloves garlic, peeled
5 Thai red chilis, purple chilis, jalapeno or Serrano peppers
1 cilantro root
1 teaspoon salt
2 tablespoons sugar
2 tablespoons fish sauce
3 tablespoons lime juice
1/4 cup chopped dill or cilantro
4 lime slices for garnish

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

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

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


Cook’s Note:

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

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

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

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

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

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The Hungry Planet

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

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

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

Phuket Open Air Market

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

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

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

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

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

Rice Porridge Three Ways

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

Kao Tom ~ ข้าวต้ม

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

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

Thai rice soup condiments

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

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

Kao Tom (Rice Porridge)

ข้าวต้ม

PREP TIME: 20 minutes

Yield: 4 cups

1 cup jasmine rice
6 cups water

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

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

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

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Eat the Jungle

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

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

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

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

Green Papaya

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

Yield: ½ cup

1 shallot, halved and peeled 
6 garlic cloves, peeled
¼ cup minced lemongrass, about 1 stalk
1 teaspoon salt
1 teaspoon dry turmeric
½ to 1 tablespoon chili pepper flakes, or 10 to 15 dry Thai red chilies
1 teaspoon shrimp paste or 1 tablespoon miso paste or anchovy paste
1 tablespoon black peppercorns
¼ cup cooking oil

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

Phuket Jungle Curry with Green Papaya


Phuket Jungle Curry with Green Papaya

Gaeng Pa Malakaw Moo

แกงป่ามะละกอกับหมู

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

Ingredients for Phuket Jungle Curry

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

3 tablespoons red curry paste or fresh Jungle Curry paste from recipe above
2 tablespoons canola oil
½ cup water
1 cup diced green papaya, peeled and seeded, about ¼ of a whole small green papaya
1 cup wedged Thai eggplants, about 5 whole Thai eggplants
1 cup yardlong beans or green beans, cut into 1 inch-lengths
1/4 cup sliced pork tenderloin, optional for vegetarian
¼ cup Thai basil or any basil, or 3 nasturtium flowers (optional)
4 Kaffir lime leaves, optional if not available
1 tablespoon palm sugar or brown sugar
2 dashes fish sauce, or more to taste

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

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

 

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

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A Divine Fruit, Persimmon ลูกพลับ 

Here in Seattle, I have been savoring persimmons during all of November and now into December. Persimmons reached their peak this last week. The abundance of this fruit at peak season provides a low price and high quality sweet fruits and this is when I am inspired to cook with persimmons. This year in my kitchen I found two delicious new ways to cook with them: persimmon-orange butter and persimmon upside-down cake. Today I will share with you my discoveries of this divine fruit which only appears once a year.

Fuyu Persimmon fruit – ลูกพลับ

The yellow-orange color of persimmon and its aromatic sweetness make this fruit special. In the U.S., the season for persimmons is in November and December, and they give us  a special way to celebrate the holiday seasons. Persimmons arrived in the U.S. and Europe over 200 years ago. There are two varieties in Seattle market: Hachiya and Fuyu. The former is recommended to eat when it is fully ripe. The latter, Fuyu, is my favorite and it is the variety most commonly available, so my focus today will be on the Fuyu persimmon.

Fuyu persimmons (Diospyros Kaki L) are native to Northern China. It is an ancient fruit—a fossilized persimmon was found in the tomb of the emperor of the Han Dynasty. Fuyu persimmons first traveled from China to Thailand in 1937, but they did not become widespread until the Royal Project Foundation under Kasetsart University  conducted a study in 1969 that grew various varieties of persimmons in Thailand and led to the successful establishment of persimmon farming in Chiang Mai, Chiang Rai and Phetchabun. These are three persimmon varieties in Thailand: Xichu, Fuyu and Hyakume. (Source: 111 Thai Fruits by Nidda and Thaweethong Hongvivat published by Sangdad). The season for harvesting them is from July till September each year.  The nutritional benefits from persimmons are priceless. It is high in potassium, vitamin C, and much more.

Unripe Fuyu persimmon early in the season

When the hint of green disappears from the skin and is replaced by a yellow-orange color, one can snack on unripe Fuyu persimmon, though the ripe ones are the best. Persimmons can accompany an assorted cheese platter, much like pears or grapes, or combining green salad with bacon. For dessert, last year I found my pleasure by adding persimmons in coconut milk to my pearl tapioca pudding just before serving. This year, in the process of creating a dessert for 70 people, I found myself preparing persimmon-orange butter to serve over sweet sticky rice. Then came persimmon upside-down cake; this was magically created right after baking cranberry upside-down cake for my family. For an impromptu inspiration, all we need is to have plenty of persimmons around while they are in season.

Fuyu Persimmon

Persimmon-Orange Butter

Yield: 2 cups

You can use persimmon-orange butter on just about everything, or you can eat it plain like apple sauce. This is my favorite way:  served with sticky rice, on top of peanut butter and fruit butter for the sandwich.

6 fully ripened Fuyu persimmons, peeled and chopped
Zest of one orange
6 oranges, peeled and chopped
1/4 teaspoon salt
1/2 cup sugar
1 cinnamon stick
3 tablespoons triple sec
3 tablespoons butter

Place persimmons, orange zest, orange, salt, sugar, cinnamon stick, triple sec and butter in a large saucepan. Let it cook on medium heat until softened and all juices from the fruit have evaporated, about 30 minutes. Stir often during the cooking. Remove cinnamon stick. Pour the mixture into a blender or food processor and blend until smooth. Store in the refrigerator for up to two weeks.

The Making of Persimmon Upside-Down Cake

Sliced persimmon, brown sugar, star anise and triple sac

When I was looking for a spice to compliment the flavor of persimmon, I picked up my cinnamon powder from Vietnam and star anise powder from Thailand. After smelling the star anise, I decided it was a sure thing. At that moment my eye glanced over at the star-shaped center of the persimmon and I decided to place a star anise in between the slices of persimmon. The star anise mirrors the pattern of the star-shaped center of the persimmon. Perfect.

Right Side Up

I was also happy that I had some persimmon-orange butter that I had created on another day. This allowed me to add some persimmon flavor in the body of the cake.

Persimmon Upside-Down Cake

I used organic brown sugar, but any brown sugar would do the work.

A Perfect Persimmon-Star Anise Upside-Down Cake

The pretty star-shaped centers creates a perfect look for this upside-down cake.

Persimmon Upside-Down Cake

Burnt brown sugar with creamy  soft persimmons melt in your mouth, almost like a crème caramel.

Persimmon Upside-Down Cake

เค้กลูกพลับ

I baked Yankee Cranberry Upside-Down Cake many times last week, which is what led me to this project.  I played around with persimmons and spices I had in the kitchen, and by the time the cranberry upside-down cake was finished, my persimmon-star anise upside-down cake was ready to go in. It became totally a different cake with its own flavor profiles, but it was the Yankee Cranberry Upside-Down Cake that inspired me with confidence.

Baking time: 35 to 40 minutes

Serves: 8 to 12

6 tablespoons butter, melted
¼ cup brown sugar
1 ¼ teaspoons star anise powder, divided
1 tablespoon triple sec, divided
3 persimmons, peeled and sliced lengthwise into 6 pieces, each about 1/3 inch thick
5 star anises, whole
3/4 cup sugar
2 eggs, at room temperature
1 ¼ cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
3 tablespoons persimmon-orange butter, persimmon pulps or orange marmalade
 

Preheat oven to 350°F.

Cover a 9-inch spring form pan with 2 tablespoons melted butter, then sprinkle with brown sugar, triple sec and ½ teaspoon star anise powder to cover entire surface. Arrange persimmon slices and star anise as shown in the photo above.

Combine flour, baking powder, remaining star anise powder and salt.

Beat the remaining 4 tablespoons butter and the sugar very hard by hand until they are well mixed. Then beat in eggs, one at a time, very hard by hand until the mixture is custardy. Whisk in ½ cup of the flour mixture, mix well, then whisk in ¼ cup buttermilk; continue this method of adding the flour and buttermilk until you finish with ¼ cup flour.  Pour the batter into the center of the springform pan, smoothing it with a spatula to make it evenly cover the persimmon.

Bake on a rack in the center of the oven until a wooden toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let it cool for 5 to 10 minutes. While the cake is still warm, invert the cake onto a serving platter.

credit: http://familyfun.go.com/recipes/yankee-cranberry-upside-down-cake-687053/

Photos: © 2011 Pranee Khruasanit Halvorsen

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

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A Gift from My Thai Kitchen

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

Thai Yellow Rice Pilaf – A Gift from My Thai Kitchen

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

Thai Yellow Curry Rice Pilaf Mix

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

Jasmine Rice

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

Thai Yellow Curry Rice Pilaf Mix

 

How to Make Thai Yellow Curry Rice Pilaf Mix

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

1 two-cup container or a one-quart ziplock bag
1 cup plus 2 tablespoons jasmine, long grain or basmati rice
2 tablespoons dried chopped onions
1 to 2 tablespoons madras curry powder
½ cup chopped or 20 whole raw cashew nuts or almonds
1 teaspoon salt
3 bay leaves
¼ cup each craisins, cranberries and dried pineapple

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

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

Thai Yellow Curry Rice Pilaf with Tomato and Onion

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

Thai Yellow Curry Rice Pilaf

Cooking Instructions

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

2 tablespoons canola oil
1 package Thai Yellow Curry Rice Pilaf Mix
1 2/3 cup water or chicken stock
4 cooked chicken thighs with bone in and skin on, or 4 pieces leftover turkey with bone in and skin on
¼ cup sweet chili sauce, as accompaniment
1 English cucumber, sliced  for accompaniment
2 tomatoes, sliced for accompaniment
1 cup cilantro leaves for accompaniment
 

Preheat oven to 350°F.

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

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

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

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

© 2011 Pranee Khruasanit Halvorsen
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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Fall Wishes

Fall Color in Seattle

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

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

Chanterelle Mushrooms

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

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

Thai Green Curry with Chanterelle Mushrooms and Kaffir Lime Leaves

Gaeng Keow Wan Ja

Thai Green curry with chanterelle mushrooms and Kaffir lime leaves

แกงเขียวหวานกับเห็ดมังสวิรัติ

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

Servings: 8

2 tablespoons canola oil
1 jar Thai Kitchen green curry paste, about 5 tablespoons
2 teaspoons coriander powder
1 teaspoon cumin powder
1 tablespoon green or black peppercorns, whole
1½ – 2 cups coconut milk
1/2 cup water
2 cups chanterelle mushrooms, brushed to remove the dirt and torn into small pieces
2 Portobello mushrooms, cleaned, stems removed, and diced (1/2 inch by 1/2 inch)
½ cup baby corn, washed and drained
 ½ cup sliced bamboo shoots
1 cup water chestnuts
1 Italian eggplant, diced or 2 zucchini, diced
½ teaspoon salt, or more as needed
½ to 1 tablespoon sugar, or as needed
4 Kaffir lime leaves, optional
¼ cup basil leaves

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

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

© 2011 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai coPranee Khruasanit Halvorsenoking.com .

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Drink Me

It has been exactly a week since I returned from Thailand and I am still trying to catch up with our Seattle summer. My friends have all assured me that I didn’t miss much during the past month as we are still having the same cold weather we had in June. This July, Seattle hit the record lowest temperature for summer, so all I really need to catch up on is eating the plentiful seasonal fruits and vegetables from the local farmers markets and nearby towns.  

Hami Melon

During my first grocery shopping back here in Seattle, my cart was full with all sorts of berries. And then my eye caught on a good-looking melon that I haven’t tried: Hami melon. It is grown in California and available from mid-May to July and from September to December. I let it ripen at home for a few days and its sweet aroma was inviting me to taste it. The sweet scent reminds me of the Thai long muskmelon that I used to grow a long time ago in my organic garden in Phuket—it grew abundantly despite my lack of knowledge and farming experience.

Hami Melon

Hami melon is a type of muskmelon, a Chinese melon variety. A good one can taste sweeter and have a higher sugar content than most other varieties of melon. I decided to make a smoothie with coconut milk to duplicate Taeng Thai Kati, a famous Thai muskmelon dessert made with coconut milk, but we will drink ours instead of eating it. I kept the flavor profile and the amounts of ingredients the same as in Taeng Thai Kati, but added a generous amount of crushed ice and simple syrup to turn it into a nice cold smoothie. I used only one-third cup coconut milk in my recipe, a perfect amount to make a smoothie, a healthy summer drink. But if you are looking for a nice milkshake-like drink and dessert combo, add a scoop or two of coconut ice cream; it would taste heavenly. When a sweet flavor is needed, honey or palm sugar simple syrup are good choices to add a dimension of sweetness and aroma.

Coconut Melon Smoothie

Stock up on a few cans of coconut milk, then anytime the sweet floral scents of melon invite you, all you have to do is prepare this recipe. Hami melon is hard to resist, especially when it is combined with alluring fresh coconut milk. Drink me.

Coconut Melon Smoothie

Nam Kati Taeng Thai Smoothie

น้ำกะทิแตงไทยสมูทตี้

Serves: 2 to 4

Yield: 3 cups

16 ounces (see note) diced Hami melon, seeded, peeled and diced, or substitute honey-dew melon
⅓ cup coconut milk or coconut ice cream, more as desired
1½ cups crushed ice
2 tablespoons palm sugar simple syrup, optional (see note)
pinch of salt

Place melon, coconut milk, ice, sugar and salt in the blender and blend until smooth. Pour into a tall glass and serve right away with a straw.

Pranee’s Note

A 4-pound Hami melon (medium size), seeded, peeled and diced will yield about 2 pounds of diced melon.
 
To make palm sugar simple syrup, place a disc of palm sugar (about 4 tablespoons) and about ¼ cup water in a saucepan.
Bring to a boil and cook on medium heat for 5 minutes. Cool and chill. Keeps in the refrigerator for up to a week.   Yield: ¼ cup.
 
© 2011 Pranee Khruasanit Halvorsen  
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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Your Bilimbi, My Taling Pling

My favorite plant and fruit to watch as it grows is Taling Pling. It is also known as bilimbi and other countries have their own names for it as well. Its flowers and fruits grow in a cluster from the trunk and the main branches of the tree. First the cluster of maroon flowers comes out, then within a few days a cluster of cucumber-like fruits appears. The mature fruit can grow to 2.5 inches long. Because of its greenish color and the shape of the fruits, this tree has been nicknamed the Cucumber Tree. Its young leaves can be cooked and eaten or it can be used as an herb. The leaves have a sour flavor similar to sorrel and they are also know as Tree Sorrel.

Bilimbi or Taling Pling (Averrhoa bilimbi) is a relative of carambola or star fruit (Averrhoa carambola); it belongs to the genus Averrhoa and family Oxalidaceae. Bilimbi is native to Indonesia and the Malayan Peninsula and known throughout Southeast Asia, though it was not introduced to other parts of the world until the late 17th century. It is easy to grow and I grew up with a Taling Pling tree in my backyard. Most of the children growing up in my village had the experience of getting the fruit from the tree with a stick. We used to snack on it with sugar, salt and chili powder, just like we often did with green mango.

The Taling Pling that grows in Thailand is a sour variety. I cut it into small cubes to substitute for lime wedges in Miang Kam, a Thai snack dish. My family often adds it to sour curry as an alternative to tamarind chunks. The fruits are usually plentiful all year round, but we often neglect them.

Bilimbi Fruits

Bilimbi serves as an inspiration when the fruits are available and plenty. We use Taling Pling creatively in place of other sour fruits such as tamarind, lime and mango, depending on the dish. As I mentioned above, I also use it in place of star fruit. But there is no other fruit around quite like it, so it is hard to find a substitute for its distinctive sour flavor. The two ways that I can think of to cook this dish outside of Thailand would be to substitute two star fruits plus one to two tablespoons lime juice to whatever you are cooking, or you could substitute 1 cup sorrel leaves in the recipe below. Star fruit will give you the flavor and aroma of Taling Pling, but you will need to add lime juice to get the sour that the star fruit is lacking. Sorrel leaves, on the other hand, provide the same nice sour taste, but not bilimbi’s distinct aroma and texture.

Fish Head Sour Curry with Bilimbi – Southern Thai Cuisine

Fish Head Sour Curry with Bilimbi

Fish Head Sour Curry with Bilimbi

Gaeng Som Hue Pla Taling Pling

แก้งส้มหัวปลากับตะลิงปลิง

Serves: 4

2 cups water
3 tablespoons sour curry red curry paste aka Gaeng Som Curry Paste
2 fish heads, cut in half, or 1 pound black cod or halibut, cut into large pieces with the skin on
8 Taling Pling, cut in half lengthwise, or 2 star fruits, sliced, plus 2-4 tablespoons lime juice
1 ½ to 2 tablespoons brown sugar

Add water and curry paste to a large pot and bring to a boil on high heat. Stir well before adding fish head or fish chunks and let it cook on medium heat for 2 minutes. Add Taling Pling or star fruit with lime juice and let it cook on medium heat until the fish heads are cooked and the Taling Pling is soft and juicy but still firm enough to hold it shape, about 5 minutes. Gently stir in sugar. Taste to find the balance of spicy, sour and sweet and adjust the flavor to your liking before serving. Serve warm with steamed jasmine rice.

Pranee’s Note:

There are many kinds of Fish head curry in Southeast Asia. I have more stories and tips to share in the future.

© 2011 Pranee Khruasanit Halvorsen  
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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From Las Delicias with Love

It was Mother’s Day, May 8, 2011, when I arrived as part of a team of eight gracious women in the Nicaraguan village of Las Delicias. The village is situated in the hilly northern area in the Matagalpa region and is surrounded by coffee plantations. We were there with the organization BuildOn to present  the community with a new school on behalf of many generous donors from the United States.

May 8, 2011, Las Delicias

The welcoming and celebrating event was an indescribably heart-warming experience. It took place right on the grounds of the future school. For the next four days, our host families shared their food, their houses and their children with us and our lives were enriched by their culture, foods and hospitality.

Dinner with Rice, banana and bean

Jacqualee, one of my group members, and I were fortunate to have Thelma and Ricardo and their daughter Helene as our host family. A typical day began around 5:30am with the sound of Thelma’s tortilla-making or the rooster’s cock-a-doodle-doo. Then we would have breakfast at 7am before going to work on the building project with local volunteers. A typical meal for breakfast, lunch or dinner was corn tortillas, rice, bananas, and beans, accompanied by either eggs or chicken.

Jacqualee and I were very excited when Thelma and Ricardo asked if we could teach them the cuisine we ate back home. We happily agreed and I cooked up the menu with Jacqualee. I wanted something practical that Thelma would enjoy cooking for her family and that would use ingredients that were available in her backyard or the local market—forget about Tom Yum Goong and fancy Thai dishes. We decided on Son-In-Law Eggs, Mango Salad and Sweet Rice, Bananas & Beans Wrapped in Banana Leaf.

Banana leaf just right outside

We started with Kao Tom Mud. First Ricardo helped with cutting the banana leaf from the tree which was right outside in their yard. I removed the stems and tore the leaves into pieces 8 inches wide, then cleaned them well with a damp cloth to remove dirt. I only had to show Thelma once how to use the banana leaf for wrapping, then she took over the task with confidence. We made enough of them to give some to her neighbor.

While it was in the steamer, we prepared mango salad and son-in-law eggs. While we were cooking, Danilo, our translator, translated our cooking lesson from English into Spanish. Danilo helped me explain the most important part of Thai cooking was the harmonious blend of the four essential flavors of Thai cooking: sweet, sour, salty and spicy. The sweet was the sugar, the sour available to us was mango and two citrus juices, the spicy was Nicaraguan chili and, the salty was salt and the salty peanut that Jacqualee brought from home. I loved listening to Danilo speaking in Spanish explaining to Thelma about sweet, sour, salty and spicy. It was one of the highlights for me personally and professionally, and cooking for Thelma and Ricardo gave us a chance to thank them for their warm welcome to their home.

Thelma wrapped rice, banana and bean with banana leaf

I have used my recipe below countless times in cooking classes. It is basically a two-stage process. In the first stage, the sticky rice cooks until it has a sticky texture but it is still grainy and raw and is ideal for wrapping around a banana. It is pliable like playdough to form or shape and then it gets wrapped by the banana leaf. The second stage is the actual cooking of Kao Tom Mud, which is generally done by steaming. We steamed the rice and banana all the way through, which can take from 30 to 50 minutes. After 30 minutes of steaming, open one up to check if more steaming time is needed.

Kao Tom Mud

In my Seattle kitchen, I love to put the wrap on the grill or in the oven for the second stage, which is how I teach it in my classes. Now that summer is finally here, I hope that you will enjoy preparing this recipe either in a steamer or on your grill. Banana leaves are easy to find in local Asian markets in the freezer section.

I hope that you will enjoy cooking rice, banana, and beans wrapped with banana leaves. You will feel like you are in the tropical countries of Thailand or Nicaragua.

Kao Tom Mud, Steamed Sweet Rice and Banana Wrapped in Banana Leaf

Sweet Rice and Banana Wrapped in Banana Leaf

Kao Tom Mud 

ข้าวต้มมัด

Servings: 8

2 cups Thai sticky rice, soaked for 3 hours or overnight, and drained
¾ cup coconut milk
¼ cup water
2 tablespoons granulated sugar, optional
1 cup canned black beans, drained, optional
1 teaspoon salt
2 bananas, peeled, cut in half lengthwise and also crosswise to get 4 pieces from each banana
8 (8 X 8-inch) banana leaves or pieces of parchment paper
 
Stir sticky rice, coconut milk, sugar and salt together in a large pan over medium heat. Stir until all the coconut milk is absorbed. Stir in black beans and fold gently to mix.

Divide sticky rice mixture into 8 equal portions. Spread each portion onto a banana leaf, spreading to cover an area 6 by 4 inches, then place a section of the banana in the center. Fold the banana leaf to wrap the sticky rice around the banana.

Then fold the banana leaf into tamale-like envelope and secure both ends with a toothpick that pokes down and then up through the banana leaf. Grill for 5 minutes on each side, or until the sticky rice is translucent and cooked.

Pranee’s note:

If banana leaf is not available, you can use parchment paper. See Pranee’s Grill Sticky Rice in Bamboo Tube Recipe for details.

Pulut Lapa

Image by chooyutshing via Flickr

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My Everyday  Asian Vegetable

Choy Sum - Flowering Cabbage

Choy Sum (also known as flowering cabbage) is a most popular vegetable in Southeast Asia. It belongs to the Brassica family along with Bok Choy and Gai Lan (Chinese kale or broccoli). The most common uses are in stir-fries and soups. My favorite way of preparing this is to stir-fry it as a side dish with salt and pepper or stir-fry with any rice noodles or egg noodles. It takes a short time to cook and is easy to pair with other ingredients. 

Stir-fried Choy Sum as a Side dish

Stir-fried Choy Sum

Phad Pak Gwang Tung

ผัดผักกวางตุ้ง

Servings: 4

Preparation: 5 minutes

Cooking time: 5 minutes

3 tablespoons canola oil
3 garlic cloves, peeled and minced
12 choy sum 0r about 12 ounces, cleaned and cut into 2 inch-lengths
Salt and pepper to taste

Heat canola oil in a wok on high heat and stir in garlic. When garlic is golden, stir in choy sum. Stir in a few drops of water and season with salt and pepper to taste, stirring well. Serve hot as a side dish with steamed jasmine rice.

© 2011 Pranee Khruasanit Halvorsen 
I Love Thai cooking
 Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com .
 

Stir-fried Phuket Hokkien Mee with Choy Sum

 
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A Stir-Fry from the Palm of My Hand

When I was growing up, in the mornings my grandma would often drop a few coins in the palm of my hand and tell me to go purchase Tao Gua (Tofu), Tao Nge (Mung Bean Sprout), and Guiy Chai (garlic chives) from a mobile market—a pick up truck filled with ingredients. I would return with a bag full of three pieces of tofu cake, mung bean sprouts, and a bunch of garlic chives. Together they made the cheapest and best stir-fry and we ate it about once a week. We would usually stir-fry them later for lunch; if it were for dinner, my grandma would soak the bean sprouts in cold water to keep them fresh in the tropical climate. This was back before we had a refrigerator. When I was at the Asian Market yesterday, I purchased these three ingredients in almost the same quantities as I did then and it came up to $ 2.75, only a few dollars and some coins.

Thais call bean sprouts Thua Ngok (ถั่วงอก), but in my hometown of Phuket we call them Tau Nge, a  Phuket Hokkien word. Hokkien is a Chinese dialect spoken by many Chinese throughout Southeast Asia. Tauge, is the word for mung bean sprouts in Chinese Hokkien and in Indonesian and Malaysian languages as well. Perhaps not surprisingly, the Dutch also use taugé for bean sprouts, probably a holdover from the time when they occupied Indonesia.

Mung bean sprouts, tofu and garlic chives are long-time favorite vegetables of Chinese Hokkien cuisine and culture, even though bean sprouts are actually native to Bangladesh.

Firm Tofu, Mung Bean Sprouts and Garlic Chives

Green onions or regular chives are usually a good substitute for garlic chives, but in this case I strongly recommend that you use garlic chives in order to maintain the flavors and authenticity of this dish. Garlic chives are available all year round at the Asian Market and it is a perennial herb in the Northwest. You may find other recipes where you will want to use them as well.

The other day when I was dining with a friend, I was so impressed to find a similar dish served at the Tamarind Tree Restaurant in Seattle. Their dish was almost identical in flavor, but instead of tofu, it used shitake mushrooms. I hope when you are at the Tamarind Tree Restaurant, you will please try Nấm xào giá ~ Bean sprout mushroom.

Phuket Stir-fried Mung Bean Sprouts and Tofu with Garlic Chives

Stir-fried Mung Bean Sprouts and Tofu with Garlic Chives

Phad Tao Gua Tao Nge Phuket

ผัดถั่วงอกกับเต้าหู้ภูเก็ต

5 minutes total preparation and cooking time, 3 ingredients and less than $3. It is my all time favorite stir-fry.

Serves: 4
 
3 tablespoons canola oil, divided
1 (16 ounce) package  firm tofu, cut into large pieces about 1/4-inch thick
1 cup garlic chives cut into 1-inch lengths (about 15 garlic chives),
6 cups mung bean sproutss, washed with cold water and strained
2 tablespoons soy sauce, or 1 tablespoon soy sauce plus one tablespoon oyster sauce
1 teaspoon sugar

Heat the wok on high heat, then test it with a few drops of water. If the water evaporates in two seconds, pour in 1 tablespoon canola oil. Cover the surface with oil by using a spatula or other utensil, then spread out tofu in the wok and fry on medium heat until they firm up and turn a golden color. This will take 1 to 2 minutes. Transfer to a plate.

Heat the same wok on high heat and add the remaining canola oil and the garlic; stir until golden, about 10 seconds. Stir in bean sprouts and cook on high heat for 45 seconds to 1 minute, stirring constantly. It will sound really interesting and steaming. It is the moisture from the bean sprouts creating the sounds against the hot wok. You will see steam, but not smoke. Then stir in garlic chives to cook lightly, about 45 seconds. Stir in tofu, soy sauce and sugar. Mix together, then serve promptly with hot steamed jasmine rice.

Pranee’s note:

The bean sprouts should not cook longer than 2 minutes, or they will lost their crunch. This dish is very simple and the flavors depend on having the freshest bean sprouts, tofu and chives—and that is enough! I love this dish because it has a clean and simple flavor and texture. The moisture released from the bean sprouts makes a sauce. If that doesn’t happen, add one or two tablespoons of water.

Another variation of this dish that you might see in Thailand substitutes calamari, prawns or pig blood cake for the tofu.

© 2011 Pranee Khruasanit Halvorsen 
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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泼水节

Image via Wikipedia

Sanuk Mai? This is a question Thais ask each other when they share experiences of any activities you do in life.

สนุก-Sanuk means to have a good time, to enjoy or to get pleasure and joy from anything we do. Tiew hai sanuk means travel and have a good time. Tum Ngan hai snuk, is to work and to enjoy working. When making choices in our life,“Sanuk” is a factor in our decision making: some pleasure has to be combined with whatever we do.  And when life is lacking Sanuk, then let’s plan it. This week in Seattle, I am going to do something I actually planned a month ahead to “Sanuk” with friends and that is to celebrate Thai New Year’s Day, or Songkran, with friends at the Washington Buddhavanaram.

Songkran is Thai New Year’s Day. It is is a national holiday in Thailand celebrated on April 13th. It is also a New Year’s Day for Lao, Burma and Cambodia. The Thai New Year is a solar new year, and not to be confused with the Chinese New Year, which is a lunar new year. In Seattle, the Thai community celebrates the holiday on Sundays so that locals can take time off on the weekend to celebrate. Please click here to see how these countries celebrate: Cambodia, Laos, Mon-Burmese and Thai. Many westerners know this celebration in Southeast Asia as the Water Festival.

Songkran is such a special day that we can’t complete our Sanuk without sharing food. Everyone brings food to share, which is set out on the table, then a bell is rung to signal lunch time. Sticky rice is well-loved, and the most popular dish to share.

Thai Community Potluck in Washington

I decided to do Kao Mok Gai (Phuket Baryani Rice) as a main dish, and sticky rice in bamboo tubes (my version with parchment paper in the oven) for a dessert. I chose these recipes because I wanted to do something that was easy to cook in large quantities and also something that is a traditional dish and a crown pleasure. Kao Mok Gai is a special dish from Phuket for a special event. In Cambodia,sticky rice in a bamboo tube, known as Kralan, is a traditional dish to be eaten on New Year’s Day.  Here are links to recipes for these dishes that are already available on this blog: Kao Mok Gai and Kao Lam.

Phuket Chicken Baryani Rice--Kao Mok Gai Phuket

Thai Kao Lam, Sticky Rice in Bambo Tube

I hope to get some more recipe ideas at this event as well as some photos to share with you.

May I wish you a Happy Thai New Year and have a lot of Sanuk in the coming year.

สวัสดีปีใหม่ค่ะ

Pranee

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The Mystery Dish of Southern Thailand

Stir-fried Fresh Grated Coconut with Phuket Curry Paste and Chapoo Leaf

I uncovered a mystery about my grandmother’s cooking during my last trip to Phuket. I asked around about Phad Maprow Khub Kruang Gaeng, a stir-fried, fresh grated coconut with Phuket curry paste. During my childhood and adult life, I had never seen it cooked or eaten or even mentioned by anyone except members of my family. And it was only my grandmother who always asked me to assist her with it when I was young. I always wondered if it was served for health or economic reasons, or simply a food that the women of the house put on the table for their large extended family. It was never served alone, but with other main dishes and steamed jasmine rice.

I described the dish to my family to refresh their memories. My mom said that mostly we prepared it with a special kind of coconut (out of a thousand different kinds of coconuts, we used one that has an interesting texture with more like a virgin coconut oil). Then my sister-in-law, who was born in Phang Nga (80 kilometers away from Phuket), recalled eating the dish in her hometown. She said she had prepared it before, but not often. Luckily for me, she was very happy to prepare this for me while I took notes and photographs. She did it exactly the way I remember my grandmother preparing it. Thank you to my sister-in-law Tim, who helped me preserve the history of this lost recipe.

We shared the dish afterwards and more than anything else, more than its just being an interesting dish, it was a moment of rediscovery of the old time flavors of the south. We bonded again with foods. I hope that some of you will try this recipe so it won’t be lost forever.

Curry paste and fresh grated coconut in a mortar mix with pestle

First, Tim pounds the Phuket curry paste. When it became a fine paste she mixed in the freshly grated coconut and pounded to combine all of the ingredients. Then she stir-fried the mixture in a wok.

Coconut and turmeric—the colors and flavors of Southern Thailand

Stir-fried Fresh Grated Coconut Meat with Phuket Curry Paste

Phad Maprow Khub Kruang Gaeng Phuket

ผัดเนื้อมะพร้าวสดขูดกับเครื่องแกงภูเก็ต

Serves: 8 (as a side dish)

Yield: 2 cups

1/2 to 1 recipe Phuket Curry Paste (please click here for the recipe)
2 cups freshly grated coconut meat, or frozen (thaw before cooking)
1 tablespoon sugar, or to taste
Salt to taste
32 chapoo or wild pepper leaves

Combine curry paste and grated coconut by hand or with a mortar and pestle. Place in a wok (without cooking oil) over medium heat, and stir constantly to allow the coconut and curry mix to become one texture. Continue stirring until the moisture in the coconut dries up and the curry paste is well-incorporated, about 5 to 8 minutes. It should be flaky with a little bit of moisture left, neither too dry nor too oily. Serve at room temperature with wild pepper leaves on the side.

Enjoy this as a tidbit by placing about 1 tablespoon on a wild pepper leaf, then wrapping it up so you can eat it in a single bite. Or simply mix it with warm jasmine rice and enjoy it as an accompaniment to curry and vegetable dishes.

Pranee’s Note:

This recipe has not been tested yet in my kitchen, so pay attention to spicy, salty and sweet when trying this recipe.

Chapoo leaf or wild pepper leaf is also known as la lot leaf (please see Pranee’s Blog Entry on Chapoo leaf)

Pranee’s Video on Youtube: How to Open a Coconut Husk: Thai Style

More Recipes by Pranee on Phuket Curry Paste

© 2013  Pranee Khruasanit Halvorsen
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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Playing with Food: Cassava

Cassava-Sweet Potato Pancake, a delicious Thai Dessert

I noticed recently that I have told my students to play with food in almost every class. I hope they have. After learning all the essential tips and techniques, the way to become a good cook is by experiencing the ingredients and having fun.

On the weekends, I clean up the fridge and cook creatively.  This weekend I had fresh cassava and sweet potato leftover from my class. While I was holding them in my hand, I heard an echo of Rösti. Rösti is a fried, grated potato dish made in Switzerland. I made a quick decision and at almost the same time my hand reached to turn on the oven to 450°F. I will heat up my well-seasoned 8-inch cast iron pan and make this quick & easy Thai dessert, Rösti style.

Cooking with cassavas is not hard at all. After grating the cassava, Thai simply add enough sugar to sweeten to taste, and some salt to bridge the flavor; a bit of coconut milk can also be added to heighten the flavor. Then the mixture is steamed and grilled until it is cooked and translucent. But something new today that I haven’t tried before is adding grated sweet potato. Why not? It was perfect. I used about 2 parts cassava to 1 part sweet potato. The glutinous property of cassava helps the sweet potato hold up nicely, and the sweet potato gives a nice orange color and sweet compliment to the dish.

Learn something new while playing with food and discover a new excitement and a sweet reward to the lesson. Cassava-Sweet Potato Pancake makes a perfect snack or dessert with light herbal tea.

Cassava - Sweet Potato Pancake

Cassava – Sweet Potato Pancake

Khanom Man Sumpalang Oop

มันสำปะหลังมันเทศแพนเค้ก

Servings: 6-8

2 cups grated cassava, fresh or frozen (if fresh , use a 10-inch-long cassava and remove the skin before grating)
1 cup grated sweet potato, about 1 small or medium
1/2 cup palm sugar or brown sugar
1/2 teaspoon salt
6 tablespoons coconut milk
2 tablespoon rice flour, optional
1 tablespoon cooking oil
 
Preheat the oven to 450 F.
 
Combine grated cassava, sweet potato, sugar, salt, coconut milk and rice flour in a large bowl; stir until well mixed.
 
Heat 8-inch cast iron pan on medium heat and cover the entire surface with cooking oil. Pour cassava-sweet potato pancake mixture into the pan and spread out evenly. Place uncovered in the center of the oven and bake for 20 minutes, until the bottom is crusty brown. Then turn the oven to broil and place the pan right underneath. The top of the pancake should be 6 inches below the heat source. Remove when the top is brown, about 3 to 5 minutes. Keep an eye on it! A nice crusty brown is the most delicious part of the cake. Let the pancake rest for 5 to 10 minutes before serving. Serve warm or cold.
Cassava (yuca) roots, the Taínos' main crop

Image via Wikipedia

Pranee’s Thai Kitchen note:

Cassava is a root from the Cassava or Tapioca Plant (Manihot esculenta Crantz). It is a bushy plant that grows to about 3 meters tall. It is an annual plant with underground food-storing root-tubers. The tuber is large and long with a dark brown skin and pink underneath to protect and keep the white flesh moist. In Thailand, cassava is usually boiled or roasted and serve with sugar. It also is made into various sweets combined with grated coconut and/or coconut milk and sugar. Raw cassava is poisonous, but when cooked it became a delicious dessert.  Pearl tapioca and tapioca starch and flour are all products of cassava roots.

© 2011 Pranee Khruasanit Halvorsen

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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