Thai Green Curry
It’s a beautiful Saturday morning as I blog this – the kids are still in bed and my hubby just made me a winner cuppa coffee and the sun is just beginning to rise dispersing an array of beautiful red and pink light … Got to think of the Maker, at this point, y’all, with the white out blizzard of yesterday morning and the spectacular dawn of this morn…Getting back to job at hand, I find that other than some of the spices that is used in Thai food, they do bear a strong resemblance to Indian food, in that lots of veggies can be used to make a stew type preparation. My understanding of Thai curry is like our Indian avial, without the onions and other strong spices, or even like kuruma. We wanted to go to our fav restaurant “BANG” last night, but it was cold and the kids had their strings classes and it was too late and did I mention too cold to go downtown! But I made the dish that we normally order there…and I want to blog it before I forget the littler additions I made to it. Here goes: Ingredients: 1 cup of grated coconutA medley of veggies – I used1/2 each of Red and yellow peppers (bell or capsicum)1/2 cup mushrooms1 yellow squash1 Zucchini1 cup of extra firm tofu (or half a block)2 stems of spring onions1/2 red onion3 -4 green chillies1/2 cup of crushed cilantro1 tsp of tamarind pulp1 tablespoon of crushed peanuts! tsp each ofGalangal powderAsian spice mix2 tsp of sesame oil Preparation: Grind the coconut, cilantro, green chillies, tamarind...
Pad Thai
This is a dish we initially liked a lot when we went to our local restaurants. But sadly for us, the whole restaurant smelled kinda fishy and for those who love those smells, that would be heaven. But like I do mostly, I checked out the flavors of the dish and carried the memory of it on my tongue.Usually when we buy cabbage we are thinking Chinese/Thai foodThis again is an “oh so simple” recipe which from start to finish takes 45 minutes Ingredients:1 cup shredded cabbage1 cup carrots – diced thin French-fry style1 handful of peanuts2-3 green chillies cut longcilantro for garnish1 tablespoon spicy Schezwan stir-fry sauce1 Tbs Penang peanut sauce1 teaspoon of white sesame seeds2 cloved of crushed garlic(Other options: mushrooms and tofu, spring onions) which i did not have handy that night 1 pack of no yolk eggnoodles / you can use egg-less or rice noodles PreparationCook noodles in boiling water, strain and set asideIn a wok stir in the veggies and spices and cook in high heat.In about a minute or 2, add the sauces and keep stirringAdd the noodles to the stir fry and let them soak up the sauce.Garnish with peanut crumbles and cilantro – Enjoy Veggies waiting to be cooked the noodles cooking in the...