THAI VERMICELLI SALAD WITH PRAWN (ยำวุ้นเส้น )

The last time I promised you a "Yum" recipe" so I found this recipe from a wonderful website: http://www.ezythaicooking.com.  Basically it compilation of Thai recipes in both in English and Thai.  And there is a lot of recipes on the website.

 

* 10 medium size shrimps

* 100 grams ground pork

* 40 grams mushroom

* 20 grams chinese celery, cut into 1" long

* 1 onion, sliced

* 2 tomatoes, sliced

* 20 grams shallot, sliced

* 6 chilies, coarsely chopped

* 40 grams glass noodle

* 4 tablespoons fish sauce

* 1 tablespoon sugar

* 5 tablespoons lime juice 

1. Blanch pork and shrimp in boiling water, drain.  You can add or substitute ground chicken 

    for the pork.  You can add squid or even bite-size fish but white fish only.  You can skip the animal parts

    altogether for vegetarian spin but add peanuts for texture and crunch.

2. Blanch mushroom and glass noodle until soft, set aside.

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . 

    Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, 

    cucumber, string bean, etc.For vegetarian skip, substitute fish sauce for light soy sauce.

Serve 2

This dish is so good and filling that you may not need anything for the meal.

Enjoy!

Whatever to the Rain

Can't believe that September is almost over and its still raining everyday.  At least it's been raining everyday for about a week already.

The rain is so good for the plants but not good for my shoes.  I probably ruined my flats last night since I have to work in the rain.  Also, I believe that the rain caused my conjunctivitis (red eye) and gave me an excuse for a day off.  And since its been raining for a while now, I have been carrying my umbrella which adds to my tote.  The heavy tote is probably making my shoulders hurt so bad.  Not to mention the gym and shoulder presses is not help the situation.  Need to see a doctor about this.

Larb and Yum - Thai Salads

What is the difference between Larb and Yum?  There are subtle difference but for a seasoned foodie, you can tell the difference.

Larb is basically shallots, fish sauce, lime juice, and ground rice.  Mix it up with your favorite grilled meats - chicken, pork and beef.  Serve with a side of cabbage, long beans, mint, basil and other raw vegetables.

While "Yum" is basically is shallots, fish sauce, lime juice and then lemon grass (white part only), cilantro and mint mainly for garnish. Again, serve with a side of cabbage, long beans, mint, basil and other raw vegetables.  However, most of "Yum" recipes would call for 'woonsen' or glass noodle or vermicelli.

Larb Moo - Thai Pork Salad

1	tablespoon	toasted rice
1/4		shallot, thinly sliced
1-2		limes
1/2	lbs	ground Pork
1/4	tablespoon	ground dried chili pepper
3	tablespoons	fish sauce
5	sprigs	cilantro, sliced
3	sprigs	mint
1		green onion, sliced

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.

For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly.

Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

Serve 3-4.

Next Lesson - Yum Woonsen

Enjoy!

The newest addition to the family

Yesterday, I surprised my cousin and went to visit the newest additional to the family.  Little Pom Pom, no official name yet, was born last week September 16th.  Both Mother and son are home now and doing very well.




















The baby slept most of the time that I was there so I enjoyed myself to the company of my relatives.  We had a lovely spread for dinner - som tom, fried chicken , Thai beef salad, sticky rice - the normal spread from a local shop, Jae Kee Soi Polo.  This a well-known shop for Fried Chicken(with garlic topping) and Som Tom.

Som Tum, Larb Neua, Larb kai, Fried Chicken and Som Tum Pu Maa (with Crab Ceviche-style)

And the prix de resistance: Grilled King Prawn

The prawn was a little dry and there was no seafood dipping sauce so I ate with the Som Tum. Yum!!!!

It was a late evening because when the family gets together- we talk and talk and talk.  We talked into the night in between cigarettes (his cigarettes) and bits of food.  Our favorite subject - family gossips - catching up with contemporary gossips as whiles as the skeletons in the closets.  And well into the night and the gossips get more and more scandalous until we both heard a rustling noise.  A noise that wasn't suppose to happen or be heard in the corner.  we both turned white and both knew that my auntie (his mother) is in the room.  Her spirit was in the room and she wanted to be known that she was not pleased.  And that was it - the night ended.

Fish and Som Tum

In the regular hawker center next to the office building, there is stall that offers steak and salad stuff.  They also offer fish steak and som tum - Thai papaya salad.  A very good combination.

Som Tum is a very subjective food here in Thailand, everyone has there own recipes.  Like mac & cheese, you have the basic ingredients and then add in other stuff you may like.  So here is the basic recipe for Som Tum or Thai Papaya Salad:

      300 g. green papaya, shredded
      50 g. carrot, shredded
      50 g. yard long beans, cut into size 1" or smaller
      2 tomatoes, wedged (medium size or cherry tomatoes- the large ones does not work so good)
      1/4 cup of dried shrimps
      1/4 cup of peanuts
       2 tbsp fish sauce
      1 tbsp palm sugar
      2 tbsp lime juice or tamarind juice
      4 cloves garlic
      bird chillies (optional)


Directions
1. Pound the chillies, garlics and dried shrimps by mortar.
2. Add palm sugar, papaya, carrot, yard long bean, fish sauce, lime juice, tomato, and peanuts. Then pound until all ingredients mixed well.
3. Season with sugar, fish sauce, or lime. Serve with sticky rice and vegetables.

Number of Servings: 1







If you can't find green papaya in your Chinatown, then you can substitute it with shredded carrots, green apple slices, and even shredded  cabbage.  Instead of pounding the ingredients together, you make the som tum dressing and then toss in the vegetables.






You can put together a fruit salad som tum too - apples, pears, grape, jicama - cut up into bit-size pieces.  It's all very tasty.




Enjoy!

Journey to Whatever

This week had been a very busy week and also a very surprising week.

First of all, I have a new nephew via my cousin J. And this is fifth child and second son.   This came as a surprise to me because I didn't even know that P was pregnant.

That was the surprise close to home.  The other surprises were that my niece and nephew over the seas got married.  Little D, the one I meet like twenty years ago, got married.  Then MR, who I don't know but I know his father, also got married. 

I got off on a sick day this week - a real sick day.  I got conjunctivitis- how- I really don't know.  So I drove into the sideline but got deeper and deeper into nowhere, because I decide to delete something, two more nonsense and unnecessary pests pop up.  Now, I really have to be steadfast and buckle down to this journey on the sideline so I could get to my destination.

Work is good. Just like in Goldilocks and the baby's bear bed - I have to wake up before I get caught by the bears coming home.  I am okay just as long as I am careful and do all the tasks at hand.  I just have to start reaping the harvests that I'd sowed.

My foray to Indian (inspired) food

When my cousin came to town a few of weeks ago, I took her to Mrs. Balbir's, a long established Indian Restaurant.  This is one of the best Indian restaurant in town, situated in a cud-de-sac on Soi 11.  Also, its very popular with the expat community here in Bangkok.

I am not very fond of Indian food but I really like for Dahl, Naan and Bhindi Bhaji (Okra with Onions), especially the Okra.  So I googled my favorite and found a simple and easy recipe. 

Bhindi bhaji (Okra with Onions)  

• 
  
  2 tbsp sunflower or vegetable oil
• 
  
  1 onion, chopped
• 
  
  ½ tsp ground cumin
• 
  
  ½ tsp ground coriander
• 
  
  ½ tsp chilli powder
• 
  
  ¼ tsp ground turmeric
• 
  
  150g/5¼ oz tomatoes, chopped
• 
  
  450g/16oz okra, cut into 1in/3cm pieces
  
  
  Preparation:
  
  
  1. Heat the oil in a wok. Add the onions and spices and fry for 3-5 minutes until the onions are transparent. Tip in the tomatoes and cook for a minute or two.
  2. Throw in the okra and simmer for 8-10 minutes or until the okra is cooked through.
  3. Season well and serve.
  
  
  From BBC Food.
  
  My first time into the preparing for the food, I didn't have onions but I had carrots.  so I shredded carrots into thin stripes.  Hey, I am not cook.  But it worked with a little sugar to cut the bitterness.
  
  

  

  
  
  Then on my second try, I add in seafood and noodle.  This also worked.
  
  Enjoy!
  
  
  
  

You know when you're old when. . .

This is one of my favorite soup and its low cal too.  When I was a child, I didn't really like this soup because of the bitter melon.  As like its namesake, when bitter melon not done right, then it's bitter.  However, when don't correctly, then the melon contribute a sweetness to the soup.  It still have an after taste but it's not bitter anymore.

Because it's bitter, my mother always said that bitter melon is good for your health; "Bitter is medicine".  I don't know how true this is but there are studies that state bitter melon fruit and leaves have been used to cure cancer and diabetes.  Some studies state that it shrinks hemorrhoids.  All I know that I am considered old because I love this soup because when you're old you like the bitter melon.

Bitter Melon Soup with Sparerib Soup - Kaeng Chued Mara

3 cups of water
1/2 cup spareribs, small (preferably ribs with soft bone)
2 tbsp soy sauce
1 pinch ground pepper
1 clove of garlic
1 bitter melon, cut up into 2 x 2 pieces

Cut the bitter melon across to 2" pieces.  Cut those piece lengthwise and remove the white fluff  and seed.  Soak the beitter melon in salt water before adding to soup (about an hour).

Heat the water and spareribs on medium heat.  Add ground pepper, garlic and soy sauce and let simmer on low or medium heat.  Add the bitter melon pieces and let simmer until the bitter melon is soft, easy to cut the melon a spoon. You may need to add more water from time to time. Also add soy sauce if needed.

If want a vegetarian fare, skip the spareribs and use vegetable stock.  Add more vegetables like carrots, turnips and other tubular roots.

Enjoy!

Stir fried Chicken Noodles - not your Pad Thai

Kuay Tiew Kuo Kai  is not your "Pad Thai" and they are not related, but they are similar.  And very simple and very  quick to prepare too.

Recipe can be found at http://www.khiewchanta.com/archives/noodle-dishes/

40 gms Chicken Breast
50 gms Flat Rice Noodles
1 Egg
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
3 Garlic Cloves
1/2 Teaspoon Sugar
1/4 Teaspoon White Pepper
1 Tablespoon Chopped Spring Onions
1 Tablespoon Chopped Coriander Leaves
                                                                                    1 Tablespoon Oil


 Preparation:
1. Soak the rice noodle in warm water for 15 minutes to soften them.
2. Clean the chicken and chop into bite sized strips.
3. Peel and chop the garlic. Fry in the frying pan for a few seconds just to release the garlic smell.
4. Add the chicken and fry for 3 minutes until cooked.
5. Add the egg and the noodles and stir fry for 1 minute.
6. Add the fish sauce, light soy sauce, sugar, white pepper spring onions and coriander and stir fry for 1 minute more.

Instead of chicken, you can substitute with tentacles of octopus which will give it a crunchy feel to the dish.  If vegetarian, substitute chicken with firm tofu.

Enjoy

Yen Ta Fo - Red Noodle

Yen Ta Fo, to me is an enigma.  I suspected that the dish has it roots from the Chinese immigrants, just like most of the the noodle dishes in Thailand.  Yes, even our claim-to-fame "Pad Thai".  I suspect any thing that has to with noodles, whether its egg noodles or fettuccine, it has its roots from China-let the scholars debate about it- I stand firm.  But, yen-ta-fo is not your ordinary noodle dish because of its red sauce.

You can have this dish with egg noodle, ramen noodles, rice noodles and even vermicelli (glass noodles).  I like it with egg noodle and lots of veggies.

For a detailed information about yen-ta-fo: http://www.facebook.com/pages/Yen-ta-fo/

And here is a good recipe for the dish:

Ingredients: For 1 servings

1 lb. rice noodles
2 1/2 chicken stock
50g. (1 1/5 oz.) dried cuttlefish, boiled
5 pork, boiled and sliced
6 fishballs or porkballs, boiled
5 slices of fried tofu (optional)
1 tbs. morning glory, cut into 2 inch long pieces, boiled
50g. (1 1/5 oz.) jelly fish, boiled
2 tsp. salted soybean paste
2 tsp. fish sauce
2 tsp. sugar
1 tsp. chilli powder
2 tsp. vinegar or lime juice
2 tsp. vegetable oil


Preparation:


1. Soak the rice noodles in warm water until tender. Boil for 3-5 minutes. Then, remove. Put vegetable oil over the noodles, and quickly stir so that the noodles will not stick together.

2. In a pot, boil the fish balls*, jelly fish*, morning glory (kang kong), and tofu with the chicken stock. Then season with salted soybean paste and sugar.

*fish balls can be substituted with barbecued pork
*jelly fish can be substituted with squid or shrimp

3. When serving, place the noodles in a serving dish and pour the soup over it. Season with fish sauce, sugar, chilli powder, and vinegar as desired.

Note : If you prefer dried "Yen Ta Fo", just exclude the chicken stock from the dish.

Courtesy of Thailand.com

Try to remember

Can't believe its September already.  This always remind me of a few of my favorite songs

September from the play Fantasticks.  Never saw the play even though I lived down the street from the theather during my NYC days.  But I can imagine Robert Goulet belting it out on stage.

Then, Earth, Wind and Fire's September.  Great classic tune from a great band, and one of the best dance tunes for my generation.  Talking about dancing, the DoSe is tonight and I am going.

Gee. . .I am rambling.  Will take lots of pictures to share. . .stay tune.

Exercise in the Morning

I am not fitness expert but I agree that exercising in the morning is just great.  This is an article I found on the internet www.healthylivingwithellie.com/

Healthy Living with Ellie Krieger
Up With the Sun

There are plenty of reasons to exercise first thing in the morning. For one, you get it out of the way and don't have to worry about fitting it in as the day goes on. Exercise also kick-starts your morning, waking you up and boosting your energy level for the day's tasks. And it may help you sleep better. A recent study of postmenopausal women showed that those who exercised in the morning — but not at other times of the day — slept better at night. Researchers think that morning exercise may help get the body clock in alignment.

Well, I been doing the exercise in the morning for about 18 months now.  Not every morning, but at least 3 times a week, however, I go to the gym at least 5 times a week.  Yes, I am an exercise nut and I am glad because if not, I am your regular couch potato.