Try These Spicy, Delicious Chicken Wings!

I’ve really been having a tough time writing anything lately. There are a ton of things I want to share, but when I sit down to write, I can’t focus. Too much on my mind. The only thing I can think to say is, Try this dish! It’s delicious!


Can I get away with that just this once?




But really, try this dish! It is delicious! It’s chicken wings, for goodness sakes! Who wouldn’t like that?

I guess I should also mention the main flavor component, ground chilli with fried garlic paste. It has a bit of lemongrass, which gives it a nice herbal-ness, if you know what I mean. You can find it at your local Asian market or online. Or if you prefer to make something similar yourself, Wandering Chopsticks has a recipe for Vietnamese Lemongrass Chili Sauce that I highly recommend. Either one will do the job nicely here.


Chilli Garlic Chicken Wings

• 12-15 chicken wings, separated at the joint
  
• 1 bunch green onions, cut into 2-inch segments, white and greens separated
• 2 tbs ground chilli with fried garlic paste
• 2 tbs brown sugar
• 2 tbs lime juice
  
• fish sauce to taste

To make this dish, I first cook the chicken wings in my oven then toss them in a wok with the sauce. This caramelizes the sauce and coats the wings nicely.

Start by seasoning the wings well with salt and pepper. Put them into a pre-heated 350° for about 20 minutes. I have a convection oven, but if you have a conventional oven maybe 375° is better for browning.

While the wings are cooking, prepare the sauce by mixing the chilli paste, sugar and lime juice. Feel free to change the proportions to your preference. Add fish sauce to taste. Set aside until needed.

When the wings are done, remove them from the oven and let them cool a little while you’re heating your wok over high heat. Once it’s hot, add a little oil and add the chicken wings with the whites of the onions. Stir-fry until the onions soften and brown a little, about 2-3 minutes. Add about 2/3 of the sauce mix to start then the greens of the onions. Toss vigorously, otherwise the sauce may burn due to the high sugar content. Turn down the heat a bit if you need to. Add more sauce if necessary to get a nice coating. Use any leftover sauce for dipping.

Weekend Wokking with Eggplant

Eggplant is one of those vegetables that I’m very particular about. I’m not a big fan of those oversized specimens often found in the grocery store. There are two reasons. First, they are usually tasteless. Second, the proportion of skin to pulp is wrong—there just isn’t enough skin. The pulp just cooks up to a pile of mush. That may be okay if I’m making a dip or baby food but completely useless when I’m trying to stir-fry. That’s why I stick to the small Thai or long Chinese varieties for Asian cooking.


This eggplant stir-fry is a very popular dish found in Thai restaurants across the US, but I don't remember mom ever making it at home. I'll have to ask her why that is because it turns out to be quite easy to throw together and packs a flavorful punch. And my version is far less oily than what's found in most restaurants.

The key to this dish is the Thai black soy sauce. And just to confuse you, it may also be called "dark soy sauce" or "dark thick soy sauce" or "dark sweet soy sauce". This "dark sweet soy sauce" should not be confused with the "real" sweet soy sauce, which is also dark. LOL

Anyhow, there are two popular brands, Healthy Boy or Dragonfly. I like the Healthy Boy brand. I was only familiar with their mushroom soy sauce, but I've recently discovered they have a whole line of soy sauces available and the ones I've tried are all good. Mom uses the Dragonfly brand. To me it tastes a little too strongly of molasses.

Note: In Martin Yan’s Chinatown Cooking (see right sidebar), he explains that the best way to prepare Chinese eggplant is to first oil blanch it, which results in an intense and concentrated eggplant flavor. This is a very common practice in Asian restaurants (and is often used with green beans), but I can’t be bothered to do it at home. I find briefly steaming the vegetable to be a little more manageable. Steaming will soften the vegetable a little and cuts back on the stir-frying time. You can decide which you prefer.

Thai Eggplant Stir-fry with Chicken
Serves 3-4

• 2 long Chinese eggplants, cut lengthwise into quarters and then into 2 to 3 inch segments
• 3 chicken thighs, roughly hand minced
• 3 large cloves garlic, minced
• ½ bunch Thai sweet basil, leaves only
• chillies to taste, cut in half lengthwise (optional)
• 1 ½ tbs Thai black soy sauce
• 2 tbs thin soy sauce (or 1 tbs regular soy sauce, such as Kikkoman)
• ½ tsp brown sugar
• ½ tsp fish sauce + more to adjust flavor to taste

Start by preparing the eggplants. Prepare a steamer and steam the eggplants for about 5 minutes. They should begin to soften but still feel spongy. Remove them from the steamer to cool a bit. You could even steam them the day before and store them in the fridge until ready to use.

Alternatively, the eggplant can be oil blanched. Heat enough oil to deep fry the eggplant. The oil should be hot enough for deep frying, about 350º. Make sure the eggplant is completely dry before introducing them to the oil and do not crowd them. Fry until they get a bit soft (not mushy!), about 1 ½ to 2 minutes. Drain them well.

Mix the minced garlic and minced chicken in a small bowl and set aside. Make the sauce by combining the black soy sauce, thin soy sauce, fish sauce and brown sugar. Stir to dissolve.

Heat a wok over high heat. When it’s hot, add about 2 tbs oil (peanut, grapeseed, or vegetable). When the oil begins to smoke, add the chicken and chillies, if using, and stir-fry until almost done, about 2 minutes. Do not over stir the meat; give it about 20 to 30 seconds between each stir to get a proper sear. Add the eggplant and basil. Again, don’t over stir. Let the eggplant sear a little as well. Add the sauce mix and stir to coat the meat and vegetables. When it’s all heated through, it’s done. Transfer immediately to a serving bowl or plate and serve with steamed jasmine rice.

This is my submission for this month's Weekend Wokking hosted by Palachinka. If you're interested in hosting or want to see who's hosting in the future, check out this page.

SE Asian Pilaf

Hey, guess what?! I like delicious food and I bet you do too, right? I don’t care if it’s *authentic* or not. I’ll be the first to admit, I don't cook authentic food. It's not that I can't, I just like experimenting (I'm a woman of science, didn't you know?). As long as it tastes good, I’m happy. I guess this must really drive the purists out there crazy (hi, mom!).

This picture really doesn't do this rice justice. The herbs make it so fragrant and the shrimp paste gives it so much flavor. You'll just have to try it for yourself to see.

Since I’m in a bit of a mood, I’m going to make those purists really nuts with this recipe for SE Asian rice pilaf. It’s not really a classic Thai dish, but has classic Thai flavors. I could have called it fried rice, but when I think of fried rice, I think one-wok meal, complete with protein and vegetables. This is more of a side dish— a pilaf to accompany grilled fish or chicken. It’s also good for breakfast served with a fried egg on top and a couple squirts of fish sauce. And yes, I’m completely serious about the breakfast thing. So there you go, something that’s not authentic but totally delicious anyways.

SE Asian Rice Pilaf
Serves 4

• 1 stalk lemongrass, white part only, finely sliced
• 2-3 cloves garlic, smashed
• 3 kaffir lime leaves, finely sliced
• 1 to 2 tbs shrimp paste in soy bean oil
• 1 shallot, thinly sliced
• ½ tsp brown sugar
• 24 oz cooked, cold rice (about 5 cups)
• fish sauce, to taste

Note: Shrimp paste in soy bean oil can be found at any Asian market that has SE Asian items. Or you can order it online. It's not fermented, which means it's not stinky, but the oil has a way of leaking out and staining stuff red-orange, so be sure to store it in a plastic Ziploc bag or similar. Don't let the fact that it contains the "buttery substance in shrimp heads" turn you off. You wouldn't have known if no one had mentioned it. :-)

In a mortar, combine the lemongrass, garlic and kaffir lime leaves and pound until you get a uniform paste. Put some elbow grease into it, otherwise the lemongrass won't break down enough and it'll be unpleasant to chew and swallow. Transfer the paste to a bowl and mix in the shrimp paste.

Heat a wok on medium-high heat. Add about 2 tbs oil for stir-frying. When hot, but not smoking, add the seasoning paste and the shallots. Stir-fry for about 30 seconds to release the flavor of the herbs. Be careful not to let the paste burn. Add the brown sugar and incorporate. Add the rice and stir-fry until well coated with the seasoning paste and heated through. Add fish sauce to taste. Serve as a side dish with simple grilled fish or chicken.

Daddy's Got Skilz

My in-laws are visiting for a few days. They wanted an extended summer, but what they are getting is hell. Literally. It's been 90+ degrees inside the house for the last two days and even I, the one who grew up in Las Vegas, am feeling uncomfortable. Just imagine how miserable the Vikings are feeling. Oh well, nothing to do but drink more beer!

Danes have a collective skill. They can open beer bottles with just about any object. Normally they just use lighters, but a fork, blunt knife, rock and as you can see, a hammer works well too.

Obviously, we haven't been cooking food inside. Tonight we grilled up chicken that was so delicious, it was snapped up before I could pull some aside to snap a proper picture. I marinated the chicken in a paste made by combining naam phrik phao with some garlic and Thai sweet basil. Can't go wrong with that combination, can you? So here you go!

Watch the master at work! And if you're following the gas vs coal saga, we still haven't done it.

Grilled Chicken Marinated in Naam Phrik Phao and Thai Sweet Basil

• 5 boneless, skinless chicken thighs (breasts will work okay too)
• 2 cloves garlic
• 2 tbs naam phrik phao
• 2 handfuls Thai sweet basil (use the stem and flowers too!)
• 4 tbs thin soy sauce or about 2-3 tbs regular soy sauce

When I grill thighs, I like to pound them to get them to a uniform thickness. Breaking down the meat fibers a little also allows the marinade to penetrate better, which means less marinating time. I definitely recommend doing this.

Make the marinating paste by pounding the garlic and Thai sweet basil. Transfer to a bowl and add the naam phrik phao and soy sauce. Mix well.

Add the paste to the chicken and rub it around to coat the chicken. Marinate for at least 3 hours in the fridge. Pounded chicken breasts need less time. One to 2 hours is probably sufficient for them. Take the chicken out of the fridge about 30 to 45 minutes before grilling to take the chill off. Grill over direct heat.

I served the chicken with Thai sticky rice. I also put out some sambal oelek, naam phrik phao and soy sauce for dipping.

Here are some other recipes using naam phrik phao that you may enjoy: Beef and asparagus stir-fry, stir-fry with naam phrik phao, Thai basil and coconut milk, shrimp and pomelo salad, and Thai hot and sour soup.

Weekend Wokking with Tomatoes!

And I thought the potato was hard to deal with, but in a way, the tomato is even harder!

As of this post, this lone tomato is the only one I've been able to harvest from my garden. Soon enough, I'll be rolling in tomatoes.

Oh, I could think of a million things to do with it, but most of them don’t involve cooking, at least not this time of year. Right now, the most appealing thing I can think of is to pick a sweet little sungold off the vine and pop it in my mouth. However, that wouldn’t make a very interesting post and since I’m hosting Weekend Wokking this month, I thought it’d look better if I actually made something. As luck would have it, I found a recipe in my Food of Thailand book (see right side bar) that looked interesting and for which I had all the ingredients. I love when that happens.

I’m no history expert, but I’m pretty sure the tomato is not native to Thailand and is not widely used in Thai cooking. However, it makes an appearance in a few dishes, such as som tom, hot and sour soup, and Thai-style sweet and sour pork. It seems to be more widely used in Thai restaurants here in the States, where I’ve seen it served in fried rice and even pad kee mao. I’m not a purist, so I don’t mind at all.

The one thing to consider about stir-frying tomatoes is the ripeness of the tomato. I prefer to use harder tomatoes. In fact, those picked-before-their-peak, store-bought tomatoes usually work well because they have firm flesh. They will soften without dissolving, if you know what I mean. Using riper tomatoes will give the stir-fry a little more of a tomato-y sauce. It’s all a matter of preference, really.

I should also talk a little about the other ingredients in this dish because they are special as well. The first is Thai eggplant. Most of you have probably encountered these before. For those who haven’t, it’s a small round fruit (vegetable??) with an eggplant flavor. Usually the green and white ones are available, but there are some that are completely white and even some purple ones. These varieties have a lot of little seeds, but they are completely edible. I think they give a pleasant crunch to the dish, kind of like fish eggs on the outside of a sushi roll. Unlike it’s bigger, more familiar relative the purple eggplant, it is less spongy. Some people may find that steaming Thai eggplants for 5 to 10 minutes (depending on size) gives a nice soft texture. Usually I’m too impatient to do this. I just cut them into quarters and add them to the food, allowing an additional 5 to 10 minutes to cook. If you can’t find Thai eggplants, you could certainly use the more familiar purple kind or the Chinese purple eggplants. The only difference to the dish would be the texture.



The other ingredient is Chinese black vinegar. Often I see recipes say that balsamic vinegar can be used as a substitution. I would be hesitant to use balsamic though. The Chinese vinegar is a lot sweeter and much less acidic than balsamic. It’s also made of rice and not grapes. I suppose in a pinch you could use balsamic, but use less to account for the acidity.

Now for the dish…it’s tasty! I’m not saying that to be snobby. I was actually quite surprised. It was the first time I’d made it, and I was a little nervous scanning over the list of ingredients. I mean, two tablespoons each of palm sugar and Chinese black vinegar??!! I figured it would be way too sweet, but it turned out wonderfully balanced, both in flavor and texture. The flavor of the ginger comes through nicely too. For this particular dish I used firm cherry tomatoes, which I left whole. They held up to the stir-frying quite well, not tearing and releasing their juices. The result was an explosion of sweet tomato flavor with each bite. Just be sure to let the stir-fry cool slightly otherwise you’ll get a very hot explosion of flavor! If you want a saucier stir-fry, try cutting up the tomatoes.

BTW, the chicken is totally optional in this dish. I added simply because I had some to use.



Spicy Thai Eggplant and Cherry Tomato Stir-fry
adapted from The Food of Thailand
serves 3 to 4 adults

• ¾ pound Thai eggplant, cut into halves
• roughly ½ pound cherry tomatoes
• 2 tbs fish sauce, plus a couple of splashes to prepare the eggplant
• 2 tbs Chinese black vinegar
• 2 tbs palm sugar (or 1 tbs brown sugar)
• 1 tsp to 1 tbs sambal oelek (this completely depends on your tolerance for heat)
• 1 tbs minced ginger
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 chicken breast or two thighs, thinly sliced for stir-frying (optional)

I normally don’t pre-cook my Thai eggplants, but I did this time, so I recommend you doing it. Toss the eggplant halves with a couple splashes of fish sauce and steam them for 5 minutes or so, until they soften a bit. You don’t want them to be mush. When done, remove them to the side until needed.

While the eggplant is steaming, make the sauce by combining the fish sauce, vinegar and sugar in a small bowl. Stir to dissolve the sugar.

In another small bowl, combine the sambal, ginger, shallot and garlic. These will go in the wok at the same time, so it’s just as easy to put them together ahead of time.

Heat your wok over high heat until very hot. Add about 2 tbs oil and when that begins to smoke, add the chicken. Stir-fry it for about a minute or two, just until it’s almost done. Remove to a bowl.

Add more oil to your wok if necessary. Throw in the sambal mix and stir-fry until fragrant, about 20 seconds or so. Make sure it doesn’t burn. You’ll know your doing it right if you start to cough on account of the chili hitting the wok. ☺

Throw in the eggplants and tomatoes. Combine with the sambal mix, but don’t over stir or you’ll break the tomatoes. Once the vegetables appear to soften slightly (about 2 minutes), add the chicken back in. Toss a little, then add the sauce mix by drizzling it down the sides of your wok. It should caramelize fairly quickly due to the sugar content. Coat the chicken and vegetables with the sauce and once the chicken is cooked through, you’re done! Remove to a plate, immediately, but allow it to cool for about 5 minutes before digging in.

Serve with steamed jasmine rice.

If you’re interested in participating in Weekend Wokking, there’s still time! Send me your entries before midnight on the last day of the month. If you can’t make this round, check out whose hosting in the future. And check out Wandering Chopsticks; she’s the one that started it all.

Added: Check out the round-up!

The Secret Ingredient

When most people think of Thai flavors, the first thing that comes to mind is probably fish sauce. Or maybe lemongrass, kaffir lime leaves and galangal. Rarely do people think cilantro roots. They're under-recognized by many, probably because they are rarely ever listed as an ingredient on menus in Thai restaurants. Funny because they're used in just about every Thai curry paste as well as in stir-fries and soups.

The best cilantro roots to use for a stir-fry are the thinner ones. They break down easiest. The fatter roots are good for soups, where they can be used mostly whole and easily fished out (like lemongrass).

I can't accurately describe the taste of cilantro roots. They're not as peppery as a parsnip or turnip. They've got a bit of the cilantro taste, but not the same level of freshness you'd get from the leaves or even stem. Maybe they taste a little like celeriac, but not quite. For sure the flavor they contribute is subtle- most people would be hard-pressed to identify it- but they add an extra level of complexity to the end result. The only way to appreciate the flavor is to use them!




Stir-fried Shrimp with Garlic and Cilantro Roots
Adapted from The Food of Thailand (see right side bar)
Feeds 3 to 4

• 1 pound medium to large shrimp, peeled, deveined and blotted with paper towels to remove excess moisture
• 6 to 8 cilantro roots (attached to about 1 inch of stem)
• 5 large cloves garlic
• 20 black peppercorns
• 2 red Thai chillies, dried or fresh is fine
• 2 tbs oyster sauce
• 2 tbs low sodium soy sauce (or 1 1/2 tbs regular soy sauce)
• 1/2 tsp sugar
• cilantro leaves, for garnish

Start by making the sauce. Combine the oyster sauce, soy sauce, sugar and 1 tbs water. Stir well to dissolve the sugar. Set aside until needed.

There are two ways to go about preparing the flavor base. My favorite is to make a paste, but this will require a little more elbow grease and patience (but it's not as bad as making curry paste). If you go this route, you must slice the cilantro roots as finely as possible. They are quite fibrous and if not sliced in advance, will take forever to pound down. Pound/grind the sliced cilantro roots, garlic, peppercorns and chillies in a mortar until you get a smooth paste.

Alternatively, you could make a rough paste if you aren't inclined to do all that pounding. The one advantage of a rough paste is being able to pick out the fibrous roots when you're eating. Start by splitting the roots in half lengthwise. Pound them in a mortar just to crush the fibers. Remove them from the mortar and add the peppercorns, garlic and chillies and pound them to a paste. Mix the garlic paste with the crushed roots.

Gather all your ingredients so that they are close by, because this stir-fry goes pretty quick.

Heat your wok over high heat until very (very) hot. Add about 2 to 3 tbs oil and when it's hot, add the flavor paste. Stir-fry for about 20 to 30 seconds, making sure not to let it burn. You'll start to smell the garlic and cilantro roots. Add the shrimp. Stir them around frequently (not constantly) until they are almost done. Add the soy sauce mixture, drizzling down the hottest side of your wok to get the sauce to caramelize a little. Toss the shrimp around to coat with the sauce. Taste and adjust flavor as needed with more soy (or water if it's too salty for you). Remove immediately from the wok and garnish with cilantro leaves. Serve immediately with steamed jasmine rice.

I'm submitting this recipe to Weekend Herb Blogging created by Kalyn from Kalyn's Kitchen. The host this week is Simona from Briciole. If you can't participate this time around but want to, click here to see who's hosting in the future.

Weekend Wokking with Asparagus

If there’s one possession I’d want to take with me to the Afterlife, it would be my wok. It’s my pride and joy and has immense sentimental value. Weighing in at a whopping 10½ pounds, it’s a real cast iron monster. Countless stir-fries and deep-fries have left it beautifully seasoned. I could probably go on and on about how wonderful it is, but I'm afraid you'll think I'm a weirdo.

That wooden spoon is my second most prized possession. It's 19.5" long and perfect for stir-frying. I scored it on our trip to Italy.

I really don’t need a reason to bust out the wok. As it is, I use it easily 3 times a week. But when it’s for a special event, like dinner guests, a potluck or Weekend Wokking, I get particularly excited. What’s Weekend Wokking, you ask? It’s a blogging event created by Wandering Chopsticks. The idea is to come up with a dish around a (seasonal) theme ingredient. This month’s ingredient is asparagus, so if you’ve got an asparagus recipe you know we’ll love, then do share! Wandering Chopsticks is the host this month, so shoot her an email with your entry and she’ll include you in the round-up. But you better hurry, deadline’s this Sunday! If you can't make the deadline but want to participate in the future, check out the host list. And don’t let the fact that you don’t have a wok stop you. It’s not a requirement. You just have to feature the theme ingredient in your dish.



Asparagus...such a versatile vegetable. When it’s in season, like now, I actually like to eat it raw, but it’s also great used in stir-frys. I love the way it stays crisp-tender. It’s also on the approved vegetables list, which is another way of saying Sonny will eat it.

This stir-fry uses one of my favorite flavor bases, a seasoning paste called naam prik phao. It’s a chilli paste made using chillies, shallots, tamarind juice, dried shrimp, fermented shrimp paste and sugar. As you can judge from the ingredients, it a little sweet, a little spicy and has a nice dose of umami. I use it in hot and sour soup, atop sunny side up eggs, in stir-fries and as a general dipping sauce. Naam prik phao can be found at any Thai-Viet grocer and maybe other Asian grocers with SE Asian sections. Alternatively, you can make it yourself. There are numerous recipes on the web, however I can not endorse these, as I've not tried them. I have recently made some based on a recipe from The Food of Thailand (see right side bar), and it was good. Next time I do it, I'll post about it with pictures.


Thai-style Beef and Asparagus Stir-fry
Feeds 4

• 1 pound beef chuck steak, sliced for stir-frying
• 1 tbs Chinese cooking wine or dry sherry
• 1 tsp cornstarch
• 3 or 4 cloves garlic, roughly minced
• 1 bunch asparagus, cut into 2-inch segments
• 2 tbs naam prik phao
• 2 tbs thin soy sauce (regular soy sauce is fine)
• 2 tbs oyster sauce, preferably Thai

In a small bowl, combine the beef, cornstarch and Chinese cooking wine. Combine well and set aside until needed.

In another small bowl, make the sauce by combining the naam prik pao, soy sauce and oyster sauce. Stir well to combine the ingredients. Set aside until needed.

Make sure you have all your ingredients very close by because this stir-fry goes lightning fast. Have a small cup of water handy as well just in case you need to thin the sauce a little. I bet it won’t take you more than 4 minutes to cook this dish!

Heat your wok over high heat until very hot. Add about 2 or 3 tbs oil (no olive! not appropriate for stir-fry; grape seed is best!) then add the beef followed by the garlic. If your wok is hot enough, your beef will cook very quickly. When the beef is seared, but not cooked through (about 30 sec to 1 minute, max) add the asparagus. Cook for another minute. Add about 2/3 of the sauce mix. It should caramelize pretty quickly because of the high sugar content. If it gets too thick add a little water to thin it out. Quickly taste it and add the rest of the sauce if you think it’s required. Give everything a quick stir, then you're done. Serve with steamed jasmine rice.

Added: Check out the round-up here!

Pork Shank Noodle Soup

If you need some comic relief, go see a T-ball game. We signed Sonny up for our local little league and had no idea what to expect. Let’s just say, I’ll be happy if Sonny isn’t scared of the ball by the end of the season. None of the kids can catch. Only one kid can actually throw hard enough to reach base to base. Since everyone is still learning the game at this point, the entire team is out on the field at the same time. Imagine ten 5-year-olds running for every single ball that comes out. Talk about pile-ups; it looked more like rugby than baseball. Then once they’ve wrestled the ball from their teammates, they’re usually confused about what to do with it. Once during the first game, Sonny was supposed to be running from first to second base but decided instead to chase the ball hit by his own teammate. That wasn’t as bad as the kid who hit the ball (pretty hard too) then proceeded to run to 3rd base. I don’t think I’ve ever laughed so hard in my life.

Sonny taking a practice lap. Isn't he cute with the little fists? Doesn't the weather look lovely?

Sonny running for home plate.

The downside to playing sports in the spring in Portland is having to deal with unpredictable weather. Last weekend was so warm and beautiful. People were wearing shorts and flip-flops to the game. This weekend it hailed and didn’t even break 50 F. People were dressed like they were going skiing. I made the mistake of wearing my Chuck Taylors and by the time I got home, my feet were so wet and cold, I couldn’t feel my toes.

While other people in warmer climes are pulling out their grills, I fired up my oven to braise pork shank for noodle soup. It’s a variation of a pork shank stew I ate growing up. Usually it's served with hard-boiled eggs over rice. This time I decided to nix the eggs and do it with noodles. The broth is savory-sweet with hints of anise, fennel, cinnamon and ginger. The pork shank is so tender because it’s braised with the skin on. This keeps the meat moist and when the collagen breaks down, it adds richness to the broth, much like what happens when you braise lamb shank.

Braised Pork Shank Noodle Soup
Serves 4 to 5 adults

• 2 to 3 pork shanks, with skin (about 3 pounds)
• 2 star anise
• 1 3-inch stick cinnamon
• ½ tbs toasted fennel seeds
• ½ tbs toasted coriander seeds
• 1 thumb-sized piece of ginger, sliced
• 3-4 cloves garlic, crushed
• 2 tbs sugar
• 2 tbs fish sauce
• 2 tbs thick soy sauce (see note)
• 6 cups water
• 1 pack chow mein noodles, usually sold in 16 oz packs (see note)
• 4 or 5 green onions, thinly sliced for garnish
• ½ bunch cilantro, chopped for garnish
• ¼ pound Chinese BBQ pork, thinly sliced (optional)
• ¼ pound fish cake, thinly sliced (optional)
• bean sprouts or sliced bok choy, blanched (optional)
• Condiments: chili garlic sauce or sambal, lime wedges, fish sauce

Note: The flavor base for the broth is thick soy sauce. As its name implies, it is thick with the consistency of molasses. It is also sweetened with molasses. Regular old Kikkoman cannot be substituted. I believe thick soy sauce also goes by the name ketchap manis.

For this dish, I recommend using the chow mein noodles. They have a better texture than ramen noodles or even rice noodles. However, if you can’t find them substitute any noodle you like. Or you could even use rice.

I've only recently discovered these noodles. I like them because they have a nice al dente texture, whereas ramen or rice noodles can get soggy. They are also great for stir-frying.

In a stockpot or large Dutch oven, warm a little oil over medium-high heat. When hot, add the pork shanks and brown them well on all sides. Add the spices, ginger, and garlic and fry until fragrant. Add the water, sugar, thick soy sauce and fish sauce. Allow to come to a boil. When it comes to a boil, cover and braise either on the stovetop over low heat or in a 300 degree oven (my preferred method). Either way, it will take about 2 to 3 hours. It’s done when the meat on the shanks is fork tender and the collagen has broken down.

Normally I make this stew a day or two in advance and allow it to sit in my fridge to let the flavors meld. And it makes it so much easier to remove the fat, which will rise to the top and solidify. However, this isn’t necessary. If you plan to eat them the same day, just remove the shanks and allow them to cool slightly before removing the skin and bones and collecting the meat. If you allow the broth to sit for 15 to 30 minutes, the fat will rise to the top and you can skim some of it off. I recommend straining the broth to remove the spices.

Cook the noodles according to package instructions. For the chow mein noodles, I just boil them for 2 minutes and drain. Easy.

To plate, I put a bundle of noodles in the bowl, pile it with the garnishes then ladle the broth on top. I like just a couple of ladles of broth, while Sonny and Hubby like a lot of broth. The condiments go out on the table so everyone can season their soup the way they like.

Doing it Asian-style

When I found out the theme for Sugar High Friday this month is classic desserts with an Asian twist, I was on it like white on rice. I've already made 3 or 4 desserts that fit this theme. Check out the DESSERTS link in the right side bar. My favorite is the Thai tea crème brulee.

One of my favorite sweet combinations is coconut milk and bananas. This can be found in many guises, such as coconut, sticky rice and banana steamed in banana leaf (or bamboo) or deep-fried bananas drizzled with coconut sauce, or bananas Foster with a dollop of coconut ice cream. I’m a simple girl and don't need anything nearly so fancy. Give me a bowl of slightly sweetened coconut milk seasoned with a pinch of salt, throw in a cut up banana and I’m happy. But wouldn't I be happier eating it as ice cream? Or how about banana split-style??



Coconut milk and Banana Chunk Ice Cream
makes a generous quart

• 2 cups heavy cream
• 1.5 cups coconut milk (lite is fine)
• 7 egg yolks
• 6 oz sugar/ 3/4 cup (see note)
• ½ tsp kosher salt (see note)
• 2 tsp vanilla
• 1 firm banana, well chilled
  

Note: Salt in ice cream? Absolutely!! Salt is commonly used in Thai desserts that contain coconut. I think it works beautifully to enhance the flavor of the coconut milk. Also, I'm going to try to remember to use weights for things like sugar, salt and flour because it makes everything more consistent.

In a medium saucepan over medium heat, bring the cream and ½ cup of coconut milk just to the boiling point (but don't let it boil).

In the meantime, whisk the eggs with an electric mixer until they are pale and thick. Gradually add in the sugar and whisk well. Make sure to scrape down the sides occasionally.

Slowly add the scalded cream to the egg mixture while whisking vigorously. When it’s all incorporated, pour the custard back into the saucepan, add the salt and heat over medium heat to 175º. Strain the custard into a large bowl but do not push the debris through the strainer. Add the remaining coconut milk and vanilla. Give it a good stir, then cover and place in the fridge to chill.

Once it’s completely chilled, churn in an ice cream machine according to the manufacturer’s instructions. Before you start churning, put the whole, un-peeled banana in the freezer to chill. About 2 minutes before the ice cream is done, cut it into small dice and add it to the ice cream.

There was a lot of spoon fighting going on here.

Here are some other Asian-fied desserts that may pique your interest: Ube and Blueberry Swirl Ice Cream, Chocolate Matcha Marble Cupcakes, Matcha Cocoa Brownies, Lychee Mousse Cake, Tamarind Caramels. These are a few on the long, long list I'm waiting to try. It would go so much faster if other people made them and I just ate them.

Three-Flavors Fish

Here in the Portland area, we have a huge Asian supermarket called Uwajimaya. They offer an incredible variety of Japanese goods, as well as a decent selection of goods from other Asian countries. I’ve only been twice because it’s located in a suburb and I don’t get out that way very often. The times I did visit were quick trips to pick up specialty produce. They had a large enough selection, but half of their stock was wilted and just didn’t look that good.

Since I was in the neighborhood, I thought I’d just pop in to see if they had any good looking fish. This time I was pleasantly surprised. The produce still didn’t look spectacular, but the fish, meat and deli departments were very impressive. How I didn’t notice the live fish tanks before is baffling because they take up a large portion of the back wall. They had 4 or 5 different whole fish to choose from as well as filets of sushi-grade fish. In their tanks, there were mussels, clams, oysters, crab and lobster. I’ve yet to see a live crab at any other supermarket in Portland. Their meat department was very well stocked: pork belly, pork shank (with skin!), and kalbi cut beef short ribs. I noticed most of the meat was NW raised and natural, meaning no hormones or antibiotics. The deli department was my favorite part. No potato wedges or chicken strips to be found, thank goodness! There was roasted whole duck, dim sum, several different pickled vegetables and several different fish cakes. I was in paradise.

Many of you are probably rolling your eyes at my enthusiasm. The thing is, Portland really doesn’t have a big Asian population, so we don’t have an overabundance of retailers that cater to our preferences. I have a market for my everyday foods, but to have a place where I can go to get fresh, whole fish or kalbi-cut beef without having to special order is awesome. I left Uwajimaya with a whole tilapia, pork shank, a couple of different pickled vegetables, fresh turmeric, and fresh BBQ pork buns.

I was particularly excited about the fish because I’ve been wanting to make 3-flavors fish. You’re probably more familiar with it being called fried fish in chili-garlic sauce or something like that. The three flavor components are sweet, sour and salty, which are the result of (palm) sugar, tamarind or lime juice and fish sauce. Chilies are the bonus. This is one of my favorite “special occasions” dishes. Mom never made it, but her friend was a master at it and always brought it to special gatherings at their temple. I always thought it would be hard to make, but turns out it’s as easy as pie, and I mean that literally.

Now, I’m not one of those crazy purists that will berate someone if they deviate from the traditional. For this dish, that would mean deep-frying the entire fish then ladling the sauce over. If you can’t find a whole fish, use filets, preferably with skin. I’m not shy about deep-frying, but if you prefer, you can pan-fry the fish or even steam it (gasp!). Of course, steaming is the healthiest, but there’s going to be a little compromise in flavor and a lot in texture. However, the sauce is so flavorful, the end result will still turn out tasty. I promise.

3-Flavors Fish
serves 3 to 4

• 1 large whole white fish (pompano, red snapper, sea perch, tilapia, etc), cleaned and de-scaled
• flour for dusting
• salt and white pepper for seasoning
• 5 cloves garlic, minced
• chilies, to taste, split lengthwise
• 1 shallot, minced
• 1 bunch cilantro, including stems, finely chopped
• 5 tbs tamarind puree (see note)
• 3 tbs fish sauce
• 2-3 tbs sugar, to taste
• oil for deep-frying or pan-frying

Note: Tamarind puree can be bought ready made but I prefer to make it myself from the big, condensed blocks. The blocks keep in the fridge in a Ziploc bag for months. To make the puree, add 4 oz of the tamarind block to 1 cup boiling water and let it sit for about 10 minutes to loosen the tamarind. Use a fork to help loosen it and stir it around. You’ll get a thick mixture with tamarind membrane and pits. Strain the mixture, pushing down on the pulp to push as much of the liquid and pulp through the strainer. Discard the solids. The puree can be stored in an airtight container for a couple of days. It’s also good for use in cocktails in place of sweet and sour mix (add simple syrup to taste). Try it and you’ll see!

Start by heating the oil to fry the fish. Depending on whether you plan on deep-frying or pan-frying, it may take a few minutes.

In a bowl, mix the tamarind puree, fish sauce and sugar. Taste and adjust seasonings if necessary. Set aside until needed. Stir before use to make sure the sugar is dissolved.

Before cooking the fish, score it a couple of times on each side. Season it well with salt and white pepper and let it sit for a couple of minutes. Dredge the fish in flour and shake off the excess. Fry the fish for about 10 to 12 minutes, flipping halfway through if the fish isn’t submerged. I didn’t flip my fish, even though it wasn’t completely submerged. I just continually ladled the oil over the top, old school style. When it’s crispy and done, drain on a rack set over a sheet pan. I don’t recommend draining on paper towels because the underside of the fish will get soggy.

I must admit, that thing looks a little creepy with its eye staring off into space.

In a saucepan or small frying pan over medium-high heat, add about 2 to 3 tablespoons of the oil used to fry the fish. Add the shallot and chilies and fry for about 1 minute. Add the garlic and the cilantro and fry for about 20 to 30 seconds (but don’t let the garlic burn). Add the tamarind mixture and stir until it thickens, about 1 minute. Taste one last time and adjust seasonings if necessary. Plate the fish and ladle a little of the sauce over the fish and serve the remaining sauce on the side. Serve with steamed jasmine rice.

Isaan-style Sausages

It has come to my attention that I’m a dork. Apparently I can do things like determine protein kinetics on a nanosecond time scale, but I’m unable to tell my left from my right. In my previous post, I kept referring to my left side bar when everything is really in the right side bar. So for the person(s) who found it totally annoying that I kept saying left when I should have been saying right:

Check out Charcuterie in the right side bar! Check out the Foodie Blogroll in the right side bar!

Did that make ya’ll feel better? Now on to more important (and less embarrassing) matters...

I made another sausage! This time I made a fragrant, garlicky, spicy sausage using the “Thai trinity” (lemongrass, galangal and kaffir lime leaves) as the flavor base. The only thing that was missing was the sour component characteristic of this type of sausage. It is achieved by fermenting the sausage at room temperature for 1 to several days (see note). Wasn’t quite ready to go there, but soon, I promise! Even without the sourness, this fresh sausage turned out very tasty. Good thing too; I made 5 pounds of it!

Isaan-style Sausages

15 kaffir lime leaves, finely chopped
3 stalks lemon grass, finely minced
1 tbs minced galangal
2 heads garlic (about 20 or so cloves), minced
Fresh bird’s eye chillies, to taste (start with 5 then go up from there)
1 bunch cilantro, minced
4.5 pounds boneless pork shoulder, diced
1/2 pound pork (back) fat, diced
2 cups cooked, cold sticky rice, kernels separated (other long-grain rice will work)
1 ¼ oz kosher salt (more or less to taste)
1 cup very cold water

Note: If you have the nerve to try fermenting the sausage, you'll need to add 1/4 tsp of pink salt per kilogram (approx 2.2 lbs) of sausage. Hang the sausage for 1 to several days at room temperature (approx 70 degrees is optimal). Keep it out of direct sunlight. A cool basement is probably the best choice if you have one. Test the level of sourness by cooking a small piece bit every day. Once you determine the sausage is sour enough, freeze whatever you don't plan to eat right away.

Season the diced meat and fat with the lime leaves, lemongrass, galangal, garlic, chillies and cilantro. Stick the meat in the freezer for about an hour. The meat should be well chilled, just starting to freeze. Your grinding equipment should be well chilled as well. I like using the coarse die for sausage. It leaves the texture just course enough to know you're eating real meat. Grind the meat into a bowl set on ice. To the ground meat, add the salt and water. Mix well. Lastly add the rice and mix again. Take a small portion to cook to determine if it’s seasoned properly (put the rest in the fridge while doing this). If it’s all good, then stuff the sausage into hog casings and enjoy! It's great served as a snack with ginger matchsticks, fresh roasted peanuts, and chillies. Being the simple person I am, I like to eat mine with sticky rice. I bet it would be yummy as a base for fried rice or noodles too. Remember, freeze whatever you can’t eat within two or three days.

Here are some other sausage recipes on my list that you may like to try: Burnt Lumpia's Longanisa and Mrs. Marv's Thai-spiced chicken sausage.

Spicy Shrimp and Pomelo Salad

Could it be? Is Spring coming early this year? Today it was just above 60 F and I swear people were walking around in shorts. I spent the day working in my garden. The snow peas are planted. The cilantro is planted. I laid down landscaping tarp to control them pesky weeds. Here in Portland, they grow like nobody’s business and no matter how much elbow grease I put into it, after about a week of warm weather, my garden is overrun. I also started my indoor seeds. This year I’m growing my own Thai sweet basil and holy basil. I sure hope my kaffir lime tree comes back to life. I left it insulated outside because I didn’t have any place to put it inside. I guess I’ll know in a couple of months. I do know that my lemongrass is dead (sorry mom). They didn't make it despite the insulation.

While I was toiling away in my yard, I was daydreaming about the coming summer. I’m so looking forward to grilling and eating al fresco, my tomato harvest, and leaving my back door open to allow a gentle breeze to cool my house. And just because I'm tired of heavy winter food, I made a refreshing shrimp and pomelo salad for dinner today. I found the recipe in a Thai cookbook I got from Costco called The Food of Thailand (check out the thumbnail in the right sidebar). I bought it for the pictures, but wasn’t expecting too much from the recipes. However, I’ve been pleasantly surprised. I use it often for guidelines and inspiration.

You'll notice I listed a few things as optional because I didn't add them for one reason or another, but I still think the result was quite tasty. The sweet acidity of the pomelo goes so well with the spiciness of the dressing. And it takes no time to throw it all together. If you're a fan of Thai flavors, I think you'll enjoy this one.

Pomelo is the godfather of citrus fruits (as far as size goes). It's got a thick skin that's a bitch to peel, so I always cut it with a sharp knife. The taste is more mellow than a grapefruit. By that, I mean it's sweeter and less acidic. The difference between the two remind me of the difference between a lime and a regular lemon. If you like grapefruit, I'm positive you'll like pomelo. And if you're not a fan of grapefruit, give pomelo a try. You may be pleasantly surprised.

Pomelo and Shrimp Salad with Spicy Herb Dressing

• 2/3 to ¾ pounds medium shrimp, shelled and de-veined
• 1 pomelo
• ¼ large sweet onion, sliced into thin wedges
• ½ cup mint leaves, roughly chopped
• ¼ cup cilantro leaves, roughly chopped
• 1 tbs fish sauce
• 1 tbs naam prik phao
  
• 1 tbs fresh lime juice
• 1 tsp brown sugar
• Thai chilies split lengthwise, to taste (optional)
• 3 tbs unsweetened (!!) shredded coconut, toasted (optional)
• 1 tbs crispy fried shallots or onions (optional)

Set a medium pot of water on for the shrimp. When it comes to a rapid boil, add the shrimp and allow them to simmer for 2 to 3 minutes (adjust the heat if necessary to keep it at a simmer). Resist the urge to stir the shrimp. Just let them poach away gently. When they’re done, drain them and dunk them in cold water to stop the cooking. Drain them again and put them in the fridge until needed.

It’s easiest to peel the pomelo using a sharp knife. Try to remove as much of the pith as possible, since it can be quite bitter. Cut the segments free and reserve them in a bowl.

In another small bowl, combine the fish sauce, naam prik phao, lime juice and sugar. Stir to dissolve the sugar. You want a uniform mixture. Adjust the taste by adding more fish sauce, lime juice or sugar.

To assemble the salad, combine the onion, chili, mint, cilantro and toasted coconut in a large mixing bowl. Add the shrimp and pomelo (but not the accumulated juices). Spoon a couple of tablespoons of the dressing on top and stir gently. Taste and add more dressing if you like. Lastly, top with the fried onions, if using. Serve immediately, alone or with lettuce or cabbage leaves for wrapping.

Tom Kha Gai: Aromatic Hot and Sour Soup with Coconut Milk

I think the hardest thing about making Thai food at home may be finding the ingredients. You can find some things at your local grocery store. It’s a whole lot easier if you have a local Thai/Viet market, but even then, things may still be unavailable (like the time kaffir lime leaves were unavailable for months here in Portland).



When I visit my local Thai market, I like to purchase extra quantities of herbs and store them for future use. Here are some examples:

• Galangal looks kinda like ginger. Its fibers are denser, making it harder to grate. It’s usually found refrigerated in a large tub of water. Once I get home with it, I will slice it into semi-thick slices, wrap them in plastic wrap in usable portions, and then throw them into a Ziploc bag in the freezer. They keep almost forever that way.
• Lemon grass can usually be found in any well-stocked supermarket, making it easy enough to pick up any time I need it. However, if there is a particularly fresh looking batch, I’ll purchase a lot. They freeze beautifully. I recommend trimming before freezing.
• Kaffir lime leaves (aka makrut) also freeze beautifully. I bought my own tree, but it’s not mature enough to give many leaves. Luckily mom brought down a gallon-sized Ziploc bag this last summer. I just threw them all in my freezer.
• Chilies also freeze well. I just throw them in the freezer whole and grab as many as I need.
• Coriander roots are hard to find, even at my local Asian markets. I grew some last year just to harvest the roots, but that wasn’t enough for more than 2 or 3 dishes. When I find it at the Thai store, I will buy every last bunch. Amazingly they can be frozen! Cut them with about 2 inches of stem attached and clean them well. Dry them well before freezing, otherwise they will get freezer burn. I also like to press them into that special blue freezer wrap by GLAD to keep out extra air. A proper food sealer would be even better (Hubby, this is a hint to you, if you are reading).

One of the best and easiest examples of cooking with Thai herbs is hot and sour soup with coconut milk. It’s aromatic, spicy, and sour with just a hint of sweetness. Wonderful for these cold winter days here in Portland. Even though this soup is a cinch to make, I like to start it after lunch and let it simmer for about an hour. Then I’ll let it sit until dinnertime to allow the flavors to meld. I don’t add the chicken until I’m ready to serve.

Tom Kha Gai
Feeds 4

• 1 x 14 oz can regular or lite coconut milk
• 2 stalks lemon grass, whites only, slightly crushed
• 2 inch x 2-inch piece of galangal, cut into thick slices
• 4 or 5 Asian shallots, peeled and cut in half (or 1 large French shallot in wedges)
• 10 kaffir lime leaves, crushed between your fingers to release aroma
• Thai chilies to taste, cut lengthwise
• 3 ½ cups chicken stock (or two 14 oz canned broth, low sodium recommended)
• 2-3 tbs fish sauce, more taste
• 1 to 2 tbs brown sugar, to taste
  
• 3 to 4 tbs fresh lime juice, more to taste
• oyster mushrooms, shredded (about ½ cup to 1 cup)
• 2 roma tomatoes, seeded and cut into thin wedges (optional)
• meat from 3 or 4 chicken thighs (or two breasts), sliced
• cilantro for garnishing

Put the coconut milk, lemon grass, galangal, kaffir lime leaves and shallots in a large pot and bring to a boil over medium-high heat. Allow to boil for about 5 minutes. Add the chicken broth, fish sauce, brown sugar and lime juice. Once it comes to a boil again, turn down the heat to low and allow it to simmer uncovered for at least 30 minutes. Add the mushrooms and continue to simmer for another 10 minutes, or until the soup comes back up to a simmer. Adjust the seasonings by adding more lime juice, fish sauce or sugar to suit your taste. Lastly, add the chicken and tomatoes, give the soup a quick stir, and allow to simmer for a final 10 minutes. I really insist that you do not stir the soup during this time, otherwise, the meat will harden. Just let it poach undisturbed. Once the chicken is cooked through, you’re done! Allow it to cool a little before serving. I find it’s hard to enjoy the flavors when the soup is so hot, it burns my tongue. Serve garnished with cilantro leaves. If I serve this as a main meal, I usually put out steamed rice or sticky rice to make it heartier.

Thai-Style Sweet and Sour Pork

Who said Thai food is spicy?

Okay, a lot of it is, but there are plenty of dishes for those who can’t tolerate the heat. One thing that comes to mind is Thai-style sweet and sour. What? You’ve never heard of it? That’s probably because it’s not commonly found on the menu at most Thai restaurants, but it should be!

You’re probably wondering if it’s similar to the Chinese sweet and sour pork that we are used to here in the States. No, it’s not. Unlike the Chinese version, Thai sweet and sour is a stir-fry with pineapple, onion, tomato and cucumber (and any other embellishments you fancy). The sourness comes from pineapple juice with a little vinegar thrown in. There’s no cornstarch in the sauce; it’s thickened by being wok-caramelized. Oh, and it contains a healthy dose of fish sauce.



The version I use is a little different from traditional sweet and sour pork. Instead of the vinegar, I use plum sauce for tartness (an idea I ran across flipping through a Thai cookbook). I also don’t like stir-fried cucumbers, so I replace those with celery, which tastes wonderful when stir-fried.

Thai-style Sweet and Sour Pork
Serves 3 adults

• 12oz pork sirloin or tenderloin, sliced for stir-fry
• ¼ cup unsweetened pineapple juice
• 1 tbs plum sauce
• 1 tbs sugar
• 1 tbs fish sauce, more to taste
• 1 tbs minced garlic
• ½ large onion, cut into wedges
• 3 stalks celery, thick- sliced on the diagonal
• 1 large tomato, cut into 8 wedges
• ½ to 2/3 cup 1-inch pineapple pieces (fresh is best but canned is fine)

To make the sauce, combine the pineapple juice, plum sauce, sugar and fish sauce in a small bowl. Mix to dissolve the sugar. Set aside until needed.

In a hot wok over medium-high heat, add about 2 tbs oil. Quickly stir-fry the pork with the garlic until almost done. Remove and keep warm.

Crank up the heat to high and add a little more oil if necessary. Stir-fry the onions and celery for a couple of minutes. Add the tomatoes and pineapple. Stir-fry for an additional minute or two. The celery should be crisp, but not raw. Add the pork back in. Drizzle the sauce down the sides of the wok and mix well. It's done when the pork is cooked through. Serve with steamed rice. I also like a large dollop of Vietnamese chili-garlic sauce or sambal oelek.

Drunken Noodles

Drunken noodles (aka pad kee mao) seemed like all the rage a few years back. Funny thing is the first time I can remember having this dish is at a Thai restaurant. Mom never made it at home. People never believe me when I tell them this. They think that just because I grew up in a Thai household, I’ve eaten every Thai dish ever invented. So not true. But just because I didn’t grow up eating pad kee mao doesn’t mean I don’t love it. It also happens to be Hubby’s favorite rice noodle preparation so I’ve learned to make it.


Normally, I encourage people to make substitutions or change a dish according to their taste, but for this dish, I feel there are a couple essentials that just should not be left out. The first is the Thai basil. Traditionally holy basil is used, but Thai sweet basil will work fine. Both have distinctive flavors that are sometimes interchanged but cannot be replicated with the basil you’d use to make pesto. The second is to use the proper type of soy sauce. Ya’ll know that all soy sauces are not created equal! I found the best combination is black soy sauce (preferably Thai, but Chinese will work okay) and mushroom soy sauce. Other than that, you can play around with the vegetables and meat. I’ve seen bell peppers, broccoli, mushrooms, baby corn and even tomatoes. For the meat, just about anything will do, but my favorites are chicken and pork.

I recommend using Thai black soy sauce but this Chinese version is similar enough. Both use molasses to give a slight sweetness.

Drunken Noodles
Feeds 4 to 6

• 2 tbs black soy sauce
• 4 tbs mushroom soy sauce or light soy sauce
• 1 tsp brown sugar
• 6 cloves garlic, minced
• fresh Thai chilies, to taste, cut lengthwise
• 1 cup packed Thai basil leaves (holy basil is best, but Thai sweet will work)
• 2 to 3 chicken breasts, roughly minced (pork, turkey or cubed tofu also okay to use)
• ½ large onion, sliced into wedges
• 1 to 2 cups Chinese long beans, sliced into 2” sticks
• fish sauce, to taste
• 1 package fresh rice noodles (sold in 2- pound packages), strands separated

Start by making the sauce. I always recommend making more than you’ll need. Try doing 1.5x to a double portion just in case you want more flavor. Mix the soy sauces and brown sugar in a bowl until the sugar is mostly dissolved. Set aside until needed.

Before you start stir-frying, make sure you’ve got everything prepared. The noodles may take the longest because separating the strands can be tedious and difficult to separate. It’s a little easier if they are not straight out of the fridge. Keep in mind that every single strand doesn’t have to be separated, but try to the have no more than two strands stuck together.

In a very hot wok over high heat, add about 2 tbs peanut oil or vegetable oil. Add the chilies, garlic and stir-fry for about 20 seconds. Add the onion wedges and long beans and continue to stir-fry for about 1 minute. Add the meat and cook until just done. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside until needed.

To the hot wok, add about 1 or 2 tbs more oil, and when it’s hot add most of the basil then the separated noodles on top. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color. Let’s hope your wok is well seasoned, otherwise you’ll have a big mess of rice noodle stuck and burnt at the bottom. Add back in the meat and veggies and give it a few good stirs to mix. Add in about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed. Throw in the remainder of the basil and give it a quick turn, then you’re done. Serve immediately with fish sauce on the side to allow diners to adjust the taste to their liking.

Thai Beef Salad

No, I haven’t been on vacation. Nor did I get lost in the woods for 10 days. I’ve just been busy with work. So busy, in fact, that I haven’t fried, roasted or even chopped a thing since my last post. I kept thinking I was going to make this or that, but by the end of the day, I had just enough energy left to pick up the phone to order out or stick a frozen entrée into the microwave. Luckily, things have settled down again, and I actually have the time and energy to step into my kitchen.



Today we had Thai beef salad. It’s super easy to make. In its simplest form, it’s grilled (or pan-seared) beef that is thinly sliced and tossed with sliced onions, herbs and a lime-chili dressing. Traditionally the herbs are mint and cilantro. Mom likes to add sliced cucumber and sometimes sour cherry tomatoes. Sometimes I add a couple stalks finely sliced lemongrass, finely sliced green onions and/or grated ginger. Sweet red, yellow or orange bell peppers are also a nice addition. Be as creative as you like!

Thai Beef Salad
feeds about 3 adults

• 1-pound steak (I used blade steak, but use whatever you like)
• ½ sweet onion, thinly sliced
• 1 bunch mint, roughly chopped (save a few leaves for garnish)
• 1 handful cilantro, roughly chopped
• 4 tbs lime juice
• 2 tbs fish sauce
• 2 tsp brown sugar
• sliced Thai chilies or sambal oelek, to taste
• romaine lettuce or green cabbage leaves, to serve

For the dressing: Mix the chilies or sambal with the lime juice, fish sauce and sugar in a small bowl until the sugar is dissolved. Taste the dressing and adjust the flavor to taste. Set aside until ready to use.

For the steak: I like to sprinkle the steak with a mixture of kosher salt, sugar and fresh cracked white or black pepper. The formulation is 1 tbs kosher salt + ¾ tsp brown sugar + pepper to taste. You won’t use all of it; save what’s left in an airtight container. Grilled steak tastes best, but that’s not happening when it’s 29°F outside. The second best option is to pan-sear the steak. Don’t cook the steak beyond medium because the lime in the dressing will “cook” the steak a bit further. Once the steak is cooked, set it aside to cool to room temperature before slicing. Be sure to slice against the grain.

In a large bowl, toss the onion, herbs and any other additions of your choice. Add the sliced steak. Just before plating, drizzle the dressing over the salad (start with about ½), toss and taste. Add more dressing to taste. Serve with (or atop) the lettuce or cabbage leaves. I also like to serve it with Thai sticky rice.