Thai Cooks! All about Thai cuisine and the art of cooking Thai food. - Part 3

Lemongrass Drink II

This is how you make this delicious and nutritious beverage. Just put finely chopped lemongrass leaves and stalks put into the mixer to make concentrated juice.

Strain it through cheesecloth into a pot. Then after you’ve squeezed as much of the juice out as you can, tie shut into a ball, like this:

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Then put into the pot that already has the squeezed lemongrass juice and water brought to a boil. This will make the flavor even more wonderful. Your juice will become delicious and fragrant – the ultimate fresh lemongrass drink!!

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Patti’s Satay Mini-Burgers

My satay pork mini-burgers are a terrific way to enjoy some Thai flavor in an American food form perfect for summertime grilling! These sweet little satay burgers pack a lot of flavor. You’ll probably want to eat more than one, that’s why we make them appetizer sized — to avoid filling up on them.
Patti's Satay pork mini-burger

Patti's Satay Pork Mini-Burger


Prep time: 30 mins  |  6 servings

Ingredients:

Satay Peanut Sauce:

  • 5 tbsp coconut cream
  • 1 tbsp panang curry paste
  • 2 tbsp palm sugar
  • 1 tbsp tamarind juice
  • 1 tbsp creamy peanut butter
  • 2 tsp cooking oil

Toppings:

  • 1 medium tomato, sliced
  • 6 small eggs (optional)
  • A few large pieces of lettuce
  • 6 dinner rolls
  • 1 tbsp butter spread / margarine

Satay Pork Burgers:

  • 200 g ground pork
  • 1/8 tsp ground cumin
  • 1 tsp curry powder
  • 1/8 tsp ground coriander seed
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 2 tbsp coconut cream
  • 1 tbsp cooking oil


Directions:

Steps 1 and 2: Satay Mini-Burgers

1. Put all satay pork burger ingredients into a large bowl

2. Mix all burger ingredients well and marinade in the fridge for 10-15 minutes so the meat will get soft and juicy.

Steps 3 and 4: Patti's Pork Satay Burgers

3. Add 1 tsp cooking oil to the frying pan then add Panang Curry paste. Fry over low-medium heat until fragrant.

4. Add coconut cream little by little, allowing it blend well with curry paste. Keep adding the paste and stirring.

Steps 5 & 6: Thai Pork Satay Burgers

5. Season the satay sauce with palm sugar and tamarind juice. Add peanut butter at the end to give it a super peanutty flavor.

6. Heat another frying pan, add 1/2 tbsp cooking oil and make sunny side up eggs.
Cut dinner rolls in half and spread butter on them, then brown them in the pan.

Steps 7 & 8: Thai Cooks Pork Satay Burgers

7. Take the burger meat out of the fridge, make six perfectly sized mini burgers. Roll into balls about 2″ diameter each, then press with your palms to flatten.

8. Add 1/2 tbsp cooking oil to the pan and grill all mini pork burgers until brown. When you turn them, brush with a little coconut cream to keep them juicy. You can cook them on the grill or broiler if you like.

Step 9 & 10: Finishing Patti's Pork Satay mini-Burgers

9. Place cooked mini pork burgers on buns, add Satay Sauce.

10. Top with sunny side up egg, a slice of tomato and a bit of lettuce. Ready to serve! Perfect on a hot summer grilling day with some ice cold Singha beer!


4th of July Thai style BBQ Cookout

So glad that there was no rain for the 4th of July celebrations today. This year we did Thai barbecue style. I marinated pork ribs, chicken wings and drumsticks with thai herbs & spices rubs.

20110704-063422.jpg☆ไก่ย่าง & หมูย่าง (Thai style grilled chicken, pork ribs) ☆

Prep time: 2 hours | 4 servings

Rub ingredients:

  • 4 chicken wings
  • 4 drumstick
  • 2 pork ribs
  • 15 peppercorn seed
  • 8 garlic cloves
  • 12 cilantro roots
  • 4 lemongrass stalks
  • 2 Thai seasoning sauce, Golden Mountain
  • 1 tbsp tbsp fish sauce
  • 1 tbsp mushroom soy sauce, Healthy Boy
  • 2 tbsp thick sweet soy sauce, Healthy Boy
  • 1 tbsp honey

Directions:
1. Put all herbs & spices in the mortar and crush into paste.
2. Mix with seasoning sauce, fish sauce, mushroom soy sauce, thick sweet soy sauce, honey and chili flakes just for a kick.
3. Then marinate the meat for at least 2 hours until over night and grill over medium heat the next day.

 

Thai fried rice w/chinese sweet pork sausage ข้าวผัดกุนเชียง

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.

Thai fried rice with sweet pork sausage

Thai fried rice with sweet pork sausage

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.

Detox with Fresh lemongrass drink!!

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!

Fresh lemongrass drink

Fresh lemongrass drink

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

Ingredients:

  • 4 stalks  lemongrass
  • 2 tbsp honey
  • 5 cups water

Directions:
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.

Making of freshly squeezed lemongrass drink

Making of freshly squeezed lemongrass drink

Grass Jelly with JackFruit

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.

Grass Jelly w/ Jackfruit Jampa variety

Grass Jelly w/ Jackfruit Jampa variety

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 ^^

Jackfruit tree with fruits

Jackfruit tree with fruits

Summer salad

Today I made summer salad with ingredients in the house.

I used arugula leaves, grape tomatoes, mangoes, walnut, pumpkin seeds, cheese and Thai sweet basil freshly picked from my garden.

Drizzled salad with olive oil, balsamic glaze, crushed black peppercorns.

Summer Salad

Summer Salad

Thai Meetup @Hamachi, Coral Springs

We just had a Thai Meetup at Hamachi, a newly opened Thai-Sushi restaurant in Coral Springs. I am very impressed with their Thai food especially Lad Nar noodles (ก๋วยเตี๋ยวราดหน้า) and Drunken noodles (ผัดขี้เมา), both made with fresh noodles. The Lad Nar had the taste just like I used to eat in Thailand. Kudos to Tony who hosted this event last week.

Hamachi gets the Thai Cooks seal of approval for good taste! Here are some pictures from that Thai Meetup.

We suggest Singha beer with Thai spicy food^^

We suggest Singha beer with Thai spicy food^^



Drunken noodles ผัดขี้เมา (pad-kee-mao)



Thai Spicy Seafood Salad

Thai Spicy Seafood Salad ยำทะเล



Panang Curry

Panang Curry พะแนงไก่



Pad Thai Noodles

Pad Thai Noodles ผัดไทย



Tweeting after delicious meal

Tweeting after delicious meal



Thai food lovers

Thai food lovers

Thai Fried Rice ข้าวผัด

Thai Fried Rice

Thai Fried Rice

I made Thai fried rice couple days ago from a bunch of leftover stuff in the fridge. I used white rice, chicken, egg, tomatoes, onion, lime and scallion.

This is one of my husband’s favorite menus. Thai Traditional fried rice is simple and delicious just the way it is.

Tip: the perfect rice to cook fried rice is leftover rice from the day before. Refrigerate and you can use it the next day for wonderful fried rice. I’ll update the recipe later, but let’s just say for now that you can substitute the main ingredient to be pork or crab and it’ll be an easy-to-make and tasty treat 🙂

Thai Tea ชาเย็น

I like to start my afternoon with this refreshing Thai Tea (Cha-Yen) ชาเย็น with condense milk or fresh milk. For today’s version, I made bubble tea drinks out of it…yummy!

Thai Tea with bubbles

Thai Tea with bubbles

 

Next time, I think I will make Thai iced coffee with milk and bubbles. It’s easy to make. Just buy Thai Tea leaves from Asian grocery and let them steep in boiling water, then add sugar to taste.

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