Category Archives: Thai Food
Today I feel like eating whole snapper in basil sauce, like I ate with my family during our recent Thailand trip. This is one of my favorite dishes, but of course requires a trip to go buy a fresh fish.
I’m too lazy to go out for grocery shopping so I looked in the freezer. What I found is “salmon” so I thought, “why not?” I came up with my own twist “Patt’s crispy salmon in basil sauce” recipe and began to cook it.
I lightly floured the salmon and pan fried it until it was golden brown and crispy. While it was cooking I made spicy basil sauce, and added mushrooms and bell peppers to mix together with the sauce. Then, I added the salmon and stir fried with other ingredients briefly. Garnished with basil leaves and served with warm white rice!
My husband and I really enjoyed this, so I’m sharing it with you. I can’t wait to try this again soon it was so good!
This week I feel like eating sour spicy food so let’s make Papaya Salad! This classic Thai papaya salad has such a healthy, rich flavor and requires only few main ingredients:
– fish sauce
– Thai chilis
– dry shrimps
Papaya Salad called “Som Tam” in Thai language, is an iconic dish of Thai Cuisine. Its usually made with unripe papaya, but sometime I used green mango, or even granny smith apples instead. It’s just important to get that crunchy base for the dish.
Som tam is popular throughout the entire country of Thailand, although there are several variations that are typically found in certain areas. Usually it’s eaten with sticky rice and grilled chicken. And som tam is a perfect choice for a meal for person who wants diet like me 🙂
“ห่อหมก” or Hor Mok (steamed red curry cake with fish or mixed seafood in banana leaf bowl). These were made of red curry paste, Thai spices, a mixed of seabass & snake-head fishes, sweet basil leaves and kaffir lime leaves. Usually served with warm white rice. Aroi Maak ka <3
Since I came to Thailand last week I have been enjoying eating and cooking Thai food. I tried new recipes for appitizers. My husband also has a happy belly everyday ^-^
Yesterday I did “Por Piah” (spring roll) and shrimp wraps. Today I made “Sa Khoo Sai Moo” (tapioca balls w/chicken filling & “Kao Giab Pak Mor” (steamed rice-skin dumpling) . These are healthy appetizers. I used clear noodles, mushroom, carrot, cabbage, spice and chicken for stuff for spring roll. I also used ground pork, ground peanut, dice sweet daikon and spices for Sa Khoo Sai Moo & Kao giab Pak Mor. I put on a light coating of garlic oil on dumplilings to prevent them from sticking to each other.
If you’re vegetarian, you can use mushroom and fried tofu instead of using meat. Bon Appetite!
Yesterday I had little adventure in Bangkok downtown. I went to have lunch on Sukhumvit Rd and got “mom & me” time at MBK. We took the BTS skytrain at Stadium station to the MBK Center or Ma-Boon-Krong (มาบุญครอง) for a shopping spree, and to get internet service for my iPhone. I haven’t been to MBK for 10 years. Lots cool stores, electronics, affordable clothes, home deco stuff for sale there.
We also went to food court on 5th floor where I got sweet mango with sticky rice, “Name Nueng” vietnamese (rice paper w/ grilled pork balls, sliced raw banana, sour mango, dipping w/ sauce and fresh veggies) food and Lod chong for dessert.
After that we met my sisters for dinner at K-Village on Sukhumvit 26. We tried noodles at Nagasaki Champon – a new Japanese restaurant. The food is not as good as we expected, but yogurt w/mango at Red Mango was delicious.
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!
A. Marinate Ingredients:
5 Cilantro roots
10 cloves of Garlic
1/2 tbsp White pepper
1 1/2 tbsp White soy sauce
1 tbsp Oyster sauce
1/2 tbsp Brown sugar
2 lbs Pork neck
B. Dipping Sauce Ingredients:
2 tbsp Lime juice
1 tbsp Fish sauce
1/2 tbsp Sugar
1. Wash pork and cut into thick pieces
2. Marinate pork with A marinate ingredients for an hour or longer in refridge.
3. Grill the marinated pork until cooked to medium.
4. Cut into slices and served with B .dipping sauce.