Monthly Archives: June 2011
I tried to clean out my freezer and found my favorite sweet Chinese pork sausage “Gun Chiang” (กุนเชียง). It is different from regular Chinese pork sausage because it’s sweeter, leaner and less salty.
You can use Gun Chiang in all sorts of Thai-Chinese fusion dishes. I like to use these pork sausages in fried rice. I used brown and red rice in this dish. These kinds of rice are naturally rich in in flavor and really stand up to the strong sausage taste.
I do not need to add much in the way of seasonings to make this dish work. All I put in this fried rice dish are egg, cherry tomato, onion, scallion and serve with lime wedges.
Today when I woke up my head felt foggy. I didn’t feel refreshed from my sleep at all. I need time to get myself ready for my Thai cooking class tomorrow. Suddenly a great idea came up when I saw my lemongrass plants. I started growing them this Spring and now there is so much lemongrass!
Lemongrass grows very well during summer here in South Florida because they love lots of sunlight and water. I got these plants from a wonderful friend here in South Florida.
☆ น้ำตะไคร้สด (fresh lemongrass drink) ☆
Prep time: 15 mins | 4 servings
- 4 stalks lemongrass
- 2 tbsp honey
- 5 cups water
1. Wash lemongrass and thinly sliced stalks
2. Add 2 cups of water and all sliced lemongrass mixed well in the mixer
3. Squeeze lemongrass juice and boil in the pot, then add the rest of water until boiled
4. Season with honey. You add more honey if you want to.
5. Served with crushed ice.
I’m so happy today because I’m going to eat this Thai dessert called grass jelly/herbal jelly “Chao Guay” (เฉาก๊วย) Just the thing after a long, busy day today in South Florida. Chao Guay is a jelly-like dessert and popular in South East Asia especially in Thailand. Jackfruit ขนุน (pronounced as “Ka Noon” in Thai) is a popular fruit in South East Asia also.
I was so lucky to get this jackfruit variety from a friend in Miami this week. She told me that she smuggled this variety from Thailand years ago – ha ha ha… And now her tree is loaded with giant jackfruits the size of soccer balls.
My mom and I have the same habit – we like to put our own twist on traditional foods. Like today, I added jackfruit “Jampa” (ขนุนจําปา) in there. It’s very hard to find this Jampa variety even in Thailand! We call it “Jack Fruit Jampa” because it has yellow-orange color just like Jampa flower’s color. It tastes sweeter than regular Jackfruit variety.
I heard it is easy to grow Jackfruit trees here in South FL, so I kept the seeds to give my friends to grow this Summer. Hope we can eat this jackfruit more and more in the coming years ^^