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You & I Thai Cuisine - Yahoo Recipe Search
Food52I was about to tell you that this Thai Chicken Stew from Cavegirl Cuisine is one of my favorite dishes. Then I realized that I call many dishes my favorite, same as my oils. You’re probably not going to believe me much longer. The truth is that when I think of a meal that I love with my entire being, I assume it’s my favorite. Then I find something else that I love just as much. My taste buds rule my life. Seriously though, that Thai Chicken Stew tastes like it’s made with peanut sauce. It does not contain nuts. That is incredible to me.Food.comCoriander and ginger are two of my favourite flavours, and so Thai food is one of my favourite cuisines. This curry is one of my own making, so true Thai food masters will frown on it, but I love it. It's sweet, spicy, salty and sour, and warms you up after a long, cold day. I love cooking with fish, too, because it is so quick to cook and so this recipe is perfect when you want something packed full of flavour but quick and easy to make. This curry will serve 4 (we're having the leftovers for lunch tomorrow), but if you're cooking for 4 you'll need to double the amount of rice. This takes 20 minutes to cook. Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99Food.comThis is a delicious recipe, closest type of cuisine I can classify it as is Thai. Regardless, it's a great recipe, of course you have to really like peanuts. It is also good with tofu instead of chicken, just cube the tofu, and add to the peanut sauce directly. Enjoy!Food52While I love being here in Mazatlán, one of the things I really miss about New York is the access to global cuisines, and especially East Asian foods, like Thai, Chinese, and Vietnamese cuisines. I love those flavors so much, not least because they usually involve sweet-heat combinations, with an incredible brightness that often comes from lime juice, orange juice, or another kind of citrus. Particularly, I'm longing for a dish from this restaurant in Hell's Kitchen called Wondee Siam. They make this crispy duck salad that I've been eating for probably about 15 years. It's this duck that's been fried—almost like chicharrón—paired with pineapple, onions, Thai chiles, lime juice, and fish sauce. I've been missing the dish so much that I've recreated it here. The sweet and heat come from a few elements of this dish: While the pineapple adds quite a bit of sweetness, if your pineapples aren't quite as sweet as the kind I find here in Mexico, some added palm sugar will help dial up that flavor. As for the heat, I use green chiles de árbol here, which have a very spicy and almost grassy flavor. We also get some heat from red onion (soaked in salted water to pull out some of the raw, harsh flavor), and a bit of tartness from Granny Smith apple. As for the protein itself, though the original dish from Wondee Siam calls for duck, I wasn't able to find that in Mazatlán and used a rotisserie chicken instead. (I grilled myself, but you can buy a prepared rotisserie chicken from the store.) We'll shred the tender meat and toss it with our bright and fresh salad dressing. And to get that crispiness that I love so much about Wondee Siam's version, we'll pan-fry the chicken skin to sprinkle over the top of everything.Food52If you’ve already taken a quick glance at the list of ingredients, you will have noticed that it does in fact use 10 dried red chiles -- it is a hot, fiery soup, but one that is tempered down delicately by coconut milk. Even though laksa is technically more Malay/Singaporean, rather than Thai, it takes me right back to the amazing street food stalls of Bangkok -- maybe because the ingredients of these cuisines lie in a pretty similar ballpark. Laksa is usually served with some variation of seafood added to it. Prawn and mussels are my favorite and I would’ve gladly used them here if it wasn’t for the fact that my husband is allergic to any and all types of crustaceans. So I improvised with chicken (merely pointing out that you could consider that option as well). If you have some extra time to spare and are in need of an upper-body workout, it really helps to use a mortar and pestle to pound the spice paste. I’ve tried it in an electric grinder, too, and it really does make a difference to do it by hand -- you get to control the exact texture of the mixture and what you end up with is an aromatic, full-bodied paste that beats the blender method hands down. I hope you enjoy this bowl of goodness as much as my family and I did!Food52Chicken and rice is a soulful combination, with rich traditions all over the world. I love a one-pot meal, and there are lots of good ways to cook chicken and rice together. Me being a Cajun, jambalaya comes to mind. But something that’s always nagged at me when doing a chicken and rice dish is the shame it is to not end up with crispy skin on the chicken. Often you spend time browning the skin and getting it crispy at the outset, only to lose that effect by finishing the chicken either covered with a lid or submerged in liquid (or both) with the rice. So. I’ve been tinkering with a technique that does a pretty good job of solving this problem. The trick is to bake the chicken, on top of the rice, in the oven. That way, both the chicken and rice are cooked through in the same pot, thus still allowing the chicken to flavor the rice, as it also develops and keeps that crispy skin, because the skin is exposed to the hot oven, not covered with a lid or submerged in liquid. You get the added bonus of the roasted flavor and crispy bits on the edge of the rice that only an oven can produce. Important to note: I use chicken thighs in this recipe, because they have a lot more flavor than white meat, and they’re much more forgiving – you have to try pretty hard to overcook chicken thighs, unlike breasts. And with this recipe, you do need some time in the oven for the rice to cook. As always, bone-in will give the dish more flavor, but boneless thighs are good too, if you can find them with skin on. One way to think about cooking is to cross reference flavor profiles with cooking concepts. For example, I mostly developed this “oven-baked chicken and rice” concept with a Cajun flavor profile, which for me entails some type of Cajun seasoning (like Tony Chachere’s), bay leaves, and maybe thyme; a veggie combo of onion, bell pepper, celery, and garlic; and garnishes of Louisiana-style hot sauce, green onions, and parsley. This recipe, on the other hand, is the same technique, but with a Thai-inspired taste. So the seasoning I use here is soy sauce, fish sauce, Sriracha, peanut butter, coconut milk, and lime zest; the veg is onion, red bell pepper, jalapeno, garlic, and ginger; and the garnishes are lime juice and cilantro. I’m sure there are other ingredients that would make this recipe more authentically Thai, but frankly, my closest grocery store doesn’t have a great Asian food section, and I’m always in favor of using what’s at hand, so I’m happy to keep this recipe more streamlined. The point is – feel free to cook with whatever flavors you want. I can imagine Mexican, Indian, Italian, French, and Spanish versions of this concept. P.S. Fish sauce is ubiquitous in southeast Asian cuisine – it gives dishes a funky, possibly umami(?) kick. But as Jacques Pepin would say, be parsimonious with it. A little bit goes a long way, and generosity here could leave your meal smelling like a dirty sock. P.P.S. My girlfriend just gave me a really nice 3.5 quart enameled cast iron braising pan, which I used for this dish. It’s twelve inches across, which turned out to be the perfect size - big enough to hold all the ingredients, but shallow enough so that the oven browns the chicken skin. Any heavy, oven-proof 12-inch pan should work fine.Food52I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are essential parts of Korean cuisine. But I think these kinds of food are just so comforting to anyone no matter where you are from. This curry is hearty, comforting, quick and easy 'one pot dish' with South East Asian and Korean flavor. It is mildly spicy but if you want to add some serious heat you could use hot Thai chili. This curry sauce will also work well with chicken or white fish.Food.comThis is another variation of my basic aioli recipe. While we enjoy this on just about everything, this aioli does well with kabobs and grilled foods... If you enjoy this, please also try my spicy chili and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another important note, this recipe is designed for asian-style madras curry powder. There are as many different types of curries as there are cuisines (maybe even more). My favorite is found at the asian market and is the staple ingredient for Vietnamese and some Thai yellow curries. Although Madras is a city in India and can lay claim to the name, even Indian Madras curry powder tastes very different than the one found in Viet/Thai markets. If you need a photo example of the madras curry powder (called Cari or Kari) that I use to assist you in your shopping adventures, z-mail me.Food52This recipe is inspired by my favorite hole-in-the wall Cambodian restaurant in San Francisco, whose menu curiously has an entire section (following poultry, seafood, and vegetables) devoted to asparagus. I guess the owners have a thing for asparagus. They're not alone in this obsession-- asparagus is one of those foods which inspires passion and mania among its fans. People start looking for it in farmers’ markets and produce stalls with the first signs of Spring, and snatch it up greedily in neat bundles. There’s obsession, and then there’s obsession. My husband's obsession involves gaining entree to a restaurant's "secret menu." He is determined to get "authentic" food, the “real” food in any ethnic restaurant we go to, and he’s convinced that every restaurant has this food on a secret menu. You just have to be worthy of it. A classic example is this story. It was a month after I had given birth to my first baby, and I wasn’t getting out much. Cambodian food has a special place in our hearts, as it was the cuisine my husband and I had adopted as our favorite when we were in college. So I was excited when my husband called me from work to tell me that he would be picking up some Cambodian food on his way home. (At that point, I would have been happy with anything edible that I didn’t have to prepare; that it was Cambodian food was a bonus.) He came home with a large brown paper bag emanating the seductive fragrances of lemongrass, turmeric and coconut milk. But he looked agitated. Before I was able to dig in, he said, “There’s something I need to tell you.” I paused for a second, wondering about the anxiety in his voice. But my postpartum mind was too muddled, and my stomach too hungry, to wonder too much. I just wanted to eat. ”What?” “Well, you know how when we go to Chinese restaurants, and there are two menus, with the better and more authentic food on the menu written in Chinese?” “Yeah.” I said, opening takeout cartons in a rush. “So, well, the nice lady at the Cambodian restaurant was so happy to hear that we had a baby, and um, she thinks you are Cambodian.” This got my attention enough that I looked up from the food. “She asked me if you were Cambodian,” he continued, “and I said you were half, because I didn’t want to hurt her feelings.” “You didn’t want to hurt her feelings so you made up my heritage?” “I was hoping there was a secret menu.” “Was there?” “No. But, um, next time we go there, you might want to speak Khmer.” * * * Despite my love for Cambodian flavors, and with all due respect to our favorite restaurant, I find that the delicate taste of asparagus is overshadowed by heavy sauces. To preserve the elegant beauty of asparagus, I prefer it grilled, with aioli on the side. As an ode to Cambodian cuisine, I’m spiking the aioli with the flavors of lime, lemongrass and curry. This aioli would also make a great spread for Vietnamese banh mi or other sandwiches.
