Monthly Archives: August 2010
Sometime it’s hard to find Phak Boong, “Morning Glory” in the Asian groceries in South Florida. But Phak Boong (Morning glory) is so easy to grow, and it quickly spreads it long creepy stems. It’s a common local vegetable in many parts of Thailand.
Today I want to introduce an easy Thai stir-fry morning glory dish called “Phak Boong Fai Daeng”. Morning glory is often used in Thai cooking, and commonly used as a steamed vegetable to dip with chili paste, an ingredient in red curry, or roughly chopped and served with curry noodles (Khanom Chin)
Prep time: 10 mins | 3 servings
- 1 bunch Morning Glory
- 2 cloves Garlic
- 3 Thai Chilsi
- 1 tsp Miso/Bean curd
- 1.5 tbsp Olive oil
1. Heat up frying pan and add olive oil
2. When the frying pan is really hot, add garlic and chili, then quickly follow with morning glory
3. Season with miso and water.
4. Stir-fry for a couple minutes on high heat and then remove from the heat.
It’s now ready to serve!
I’d like to suggest an easy, light meal that I just tried today, “Thai Tropical Summer Sandwich” with mango, salmon and shrimp. You can put whatever ingredients you like in this sandwich. This is just simple and delicious even without sauce. You can use hoisin sauce, or spring roll sauce if you like.
Prep time: 15 mins | 10 servings
- 2 pcs Seasoned grilled salmon
- 10 Cooked shrimps
- 2 Ripe mangoes
- Thai basil leaves
- Rice paper wraps
1. Season salmon/wild alaskan salmon and grill on the pan.
2. Wash other ingredients and set side on separate dish.
3. Put water in the deep bowl for dipping rice paper wrap
4. Start dipping the rice paper wrap quickly, then remove from water and and place on a clean cutting board
5. Put a little bit of each ingredient you like toward at the end of wrapper that is closest to you.
6. Begin to roll the wrapper over ingredients, then fold in both left and right sides
7. Finish rolling all the way. Ready to serve!
We heard there was a hot new place to eat in Fort Lauderdale called Tokyo Blue, and this week we got a chance to try it out. Their menu contains a large variety of Thai dishes including soups, entrees, and desserts. We tried a bunch!
Executive Chef Mai runs the kitchen here, and oversees everything in the back of the house. Chef Mai hails from Thailand, but he spent the last several years sharpening his culinary skills working at Nobu. Now he is running the Asian kitchen in this terrific oceanside restaurant.
Of course we tried the Pad Thaihere, it has a good taste. The flavor of the sauce perfectly matches the American palette.
Our Tom Ka Kaisoup was fiercely authentic in composition, yet this Thai classic is served with enoki mushrooms, a Japanese variety, as a garnish. We’ve not seen a restaurant outside Thailand serve Tom Ka Kai with lemongrass, kaffir lime leaves and galangal as the dish warrants.
I thought it was just a bit too thick, and personally I liked to prepare it a bit more sour, but it had a wonderful depth of flavors. Few patrons will appreciate the mastery Chef Mai exhibits by preparing this dish with a purely classical approach. But take it from me, he pulls it off brilliantly!
Their Bali Lobsteris also an interesting dish. It’s basically Poo Pad Pong Garee, a Thai yellow curried crab dish, but done up with lobster and squid and other seafood and served in a lobster shell. It’s a crowd pleaser, and the quantity of food piled into that shell meant there was plenty to go around. The perfect one-word summary for this dish is simply “wow.”
We enjoyed Whole Fried Snapper with a ginger sauce. There was not enough sauce on ours, but the fish was cooked to perfection and was topped with shredded scallion and thin sliced red onion. It is also available in a Thai basil sauce that is probably the way to go here. We’ll let you know about the basil sauce next time!
The most impressive item is Green Curry. He makes a huge effort to get it right, even using Thai eggplants and bamboo shoots. Few dishes here make no attempt to add a twist or two to classic recipes but this dish is unsullied by western influence.
Thai people take this cuisine seriously, and Chef Mai apparently respects that time honored food too much to improvise. It is served in a coconut highlighting that rich favor profile. That even makes the food seems more authentic and fun. Chef Mai told me that he gets most of these Thai ingredients from New York.
Their Sweet Sticky Rice and Mango is an authentic classic, found everywhere in Thailand. They use the real Thai mango varieties too; pictures we’ve seen show this dessert served with Okrung mangoes, but when we tried this, it came with Nam doc mai, a heavenly mango that’s more tangy.
Tokyo Blue doesn’t sound like a Thai restaurant from the name, but the food says otherwise. Overall Tokyo Blue has to get a standing ovation for it’s great food. Chef Mai has the kitchen putting out some of the most delectable Thai cuisine this side of Bangkok. Aroi Maak Maak!
Wild alaskan salmon in Thai red curry sauce with thai eggplants, bell peppers, kaffir lime leaves, thai fresh basil leaves and krachai (fingerroots) . Not only food was delicious, but all these thai herbs are good for your health. I used soy milk to make curry sauce, but you can use You can use coconut milk .
Prep time: 30 mins | 4 servings
- 2 pcs Wild Salmon Alaskan
- 2 tbsp Red Curry Paste
- 1 cup Soymilk/Coconut milk
- 2 tbsp Olive Oil
- 4 Thai eggplants
- 1/2 cup fresh/frozen krachai
- 6-8 Kaffir lime leaves
- 1/2 cup Red peppers
- 1/2 Orange peppers
- 2 tbsp fish sauce
- 1 tbsp brown sugar
1. Heat non-stick fry pan over medium-high heat. Saute red curry paste, then add soy milk or coconut milk and saute together until smell is fragrant.
2.Add krachai, kaffir lime leaves, bell pepers and saute together.
3. Reduce heat to medium, then add salmon in to the pan then close the lid to poach until it cooks.
4. Season with fish sauce, brown sugar. Served over rice.