'Tom yum/kha' like Thai soup

Winter is here and so are the winter blues. Along with that came the colds and coughs and sneezes. What will make you feel better than a warm bowl of steaming hot soup? I love Thai food and the flavors that go in there.However I do not carry all the thai specific ingredients in the pantry at all times. I had the coconut milk...but not the galangal, thai basil, kafir lime etc that belong in the soup. This is my version...with common items in the refrigerator.

Ingredients:
1 can coconut milk
1/4 cup thinly sliced carrots
few broccoli florets
1tbsp green onion leaves
2-3 mushrooms thinly sliced
2-3 ginger slices (about 1 inch long)
1-2 green chilies sliced
2-3 tsp Maggie Hot and sweet sauce
1/2tsp Sambal Olek chili paste
1/2tsp sugar
salt
1/2tsp oil
Cilantro to garnish

Method:
1) Heat 1/2 tsp oil in a pan, add the carrots, mushrooms and broccoli.Saute for 1 min. Add the ginger slices and green chilies.
2) Add the coconut milk, rest of the spices and warm on low flame till warmed through.
3) Serve hot and garnish with green onions and cilantro

"Sweet Treats"- Easy Mango and Coconut Milk Sorbet

It was yet another send off ....for our friends P and G this time....
I had planned a thai menu from start to finish.I made Green Curry(http://my-kitchens-aroma.blogspot.com/2011/10/everyday-cooking-thai-green-curry.html), Pad Thai, Tofu Stir fry(http://my-kitchens-aroma.blogspot.com/2009/12/appetizers-thai-stir-fried-tofu.html), Thai iced tea(http://my-kitchens-aroma.blogspot.com/2011/09/sweet-treats-thai-iced-tea.html) and to end the meal.....Cool, Sweet, luscious.....Mango and Coconut milk Sorbet.

When I was looking for thai dessert recipes....this one came up.It was similar to the Mango ice cream I had made before.(http://my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-quick-easy-delicious.html) It was pretty easy to make and was sure it would not disappoint on the taste front!

 

Ingredients:

2 and 1/2 cups Alphonso Mango Pulp
1 cup Coconut milk
1/2cup sugar
1 -8oz can of whipped topping

Method:
1) Mix the mango pulp, whipped topping, sugar and coconut milk together till well blended
2) Pour the mixture in small cups for individual serving or a big container for freezing.

3) Freeze for 6 to 8 hrs
4) Serve with a drizzle of Mango pulp or fresh cut Mango.

You will love the sweet coconuttty mangoey dessert to end the perfect Thai meal!

"Everyday Cooking"- Thai Green Curry

Thai food can be easy to prepare and tasty if you take some help from the 'store'. For last weeks party, I did just that...... and the Green curry came out to be perfect and so much easier!!! I bought the canned 'coconut milk' and the 'Green curry paste'. While it would be good to know and learn, what all spices go in the green curry paste, I decided to keep the 'learning session' for the next time and go ahead and use the canned green curry paste!

Ingredients:
2-3  cups canned coconut milk
1-2 tbsp canned Green curry paste (First taste it! If it's too spicy add less or if you like spicier, add more)
1/4 cup each-square cut pieces of  red pepper, green pepper, yellow pepper, onions, bamboo shoots, baby corn, Tofu, green beans,mushrooms etc
1tbsp black Raisins
chopped cilantro for garnishing
oil
salt

Method:

1) Heat 1 tbsp oil, Stir fry the veggies and tofu on high heat.
2) Add the coconut milk, green curry paste and mix. DONE!! That's it!

3) Add salt as per taste and let it simmer for few minutes.Add the raisins and chopped cilantro.
4) Serve hot with Jasmine thai rice

"Sweet Treats" - Thai Iced Tea

This weekend had invited 'A' and 'G''s family over for dinner. On menu was Thai food from start to finish!
Appetizers- Thai chicken satay and Tofu fry
Entree- Veg Rice Noodles with peanut sauce and Green Curry and Rice
Dessert- Thai iced tea and Thai coconut custard
It was the first time I made such an elaborate thai menu all at once!
It was fun to cook and more fun to enjoy the food with friends......

 I love the thai iced tea and every time we go to the thai restaurant I order one. 'R' had gifted me these gorgeous glasses on my birthday and I thought....these would be perfect for Thai icea tea!!!
Now, I did not have 'thai' tea so I used some regular black Indian tea along with a 'Fruit Tea' packet and it worked out PUURRRRRFECTTTT!!!

Ingredients:
2 tsp black tea
3 tsp sugar
2 packets/ tea bags of a fruit flavored tea( I used Black cherry tea)
4 tsp condensed milk
1/4 cup regular milk
4cups water
Ice cubes

Method:
1) Boil 4 cups water, add the sugar and tea, and fruit tea to it. Let it brew for few minutes.The thai tea will usually give 'orange' color.But because I used black tea, my tea was dark brown colored.
Let it cool.Chill in the refrigerator

2) While serving- Fill the glass 3/4th with tea, add a spoonful of condensed milk to it.It will sink to the bottom.Add the ice cubes

3) Add just a splash of regular milk. Serve cold. Mix it up as you drink it!

Sip the Sweet-fruity- cold iced tea along with your favorite dinner or just by itself!

"Everyday Cooking"- Thai Chicken Satay with Peanut Dipping Sauce

 

The other day I called 'P' to see what she was going to make for 'V's sendoff party. 'V' is moving to Florida!!! Is she lucky or what! 'P' said she is going to make 'Chicken Satay' with Peanut dipping sauce and many other items.'P' will always have a spread for a occasion.

Now I have always had 'Satay' at Thai restaurants in Ithaca.But since we moved here to Columbus, there is no Thai restaurant here and I haven't had 'Satay' for a long time now. Since Mummy is also here, I decided to give her a taste of 'Satay'...one of my favorite thai dishes...and try it at home.

'Satay' is a dish of marinated,skewered grilled meats served with a sauce.

Ingredients:

8 pieces of Boneless Chicken tenders/ strips of Chicken breast/thigh

Marinade:

1/4 cup Coconut milk

1/2 tsp Thai curry powder

1/4th tsp turmeric powder

1/4th tsp Red pepper flakes

1 tsp Soy sauce

1/4tsp Garlic

1/2tsp Ginger

1/2tsp Brown sugar

1/2tsp oil

1/2tsp chopped cilantro

salt

 (This marinate is 'Gingery', spicy and salty) It is supposed to be little more 'sweet' than in my recipe, but I like my chicken spicy.You can add more brown sugar.

8 Skewer sticks soaked in water for 30 mins

Lettuce leaves 

Peanut Dipping Sauce:

1/4th cups Peanuts

1-2 tbsp coconut milk

1tsp Sweet chili sauce

1/4th tsp chili powder

1/4th tsp ginger-garlic paste

1tsp soy sauce

1/4th tsp sugar

 salt

water to thin it out to desired consistency.

Add this after blending the sauce for some crunch-1/2tsp coarse ground peanuts

Method:

1) Mix all ingredients for the marinade.

2) Keep 1 piece of chicken at a time between plastic wrap and pound with a rolling pin to flatten it.This helps to 'sew' the skewers in the piece and also for quick cooking.

3) Marinate the chicken with the marinade and refrigerate for 2-3 hrs.

4) Sew the skewers into the marinated chicken and keep enough 'handle' on the skewers to hold while grilling.

5) Heat a 'grill' pan and spray with non stick cooking spray.Place the chicken skewers onto the pan and grill till chicken looks cooked.Then turn on the other side.

 6) Arrange lettuce leaves on the serving platter.

7)Place the grilled thai chicken satay onto the leaves and serve hot with Peanut dipping sauce.

8) Peanut dipping sauce:

Mix all the ingredients for the sauce and blend in the mixer till smooth.The sauce should taste 'Spicy+ Sweet'.Add the coarse ground peanuts for crunch in the sauce.

                       Enjoy the Thai Chicken Satay with sweet-spicy peanut sauce!

"Appetizers"- Thai Stir Fried Tofu

I am like the person who can eat 'Everything'...well almost! What I mean is...I like to try different foods and my palate is appreciative of various tastes. My little 'E' is learning to eat different foods and getting to know different tastes. I am surprised ( touchwood!) he even likes vegetables like cabbage, eggplant, cauliflower that I did not care for when I was a kid!!! I have seen, he likes well seasoned food......may that be Indian,Italian,Chinese or anything else. I was sure he wouldn't like plain Tofu or things like Tofu milkshake. So I made this tangy yummy appetizer and he loveeeeddd it! (Ofcourse without the peanuts...coz he gets a rash sometimes after eating peanuts)

Ingredients:
1 cup 'Extra firm' Tofu cut into bite size cubes
1/4 cup Onion cut into bite size chunks
1tsp Pad thai sauce
1tsp soy sauce
1/2tsp ginger garlic paste
1/2tsp ketchup
1/4tsp red chili paste/hot sauce/red pepper flakes
1 pinch black pepper
1tbsp coarsely crushed peanuts
cilantro for garnishing
salt
oil

Method:
1) Dab the cut tofu on paper towel to remove extra moisture
2) Heat little oil in non stick flat skillet. Lay the tofu on the heated oil.Let it brown on one side.Then turn on other side.
3) Add the ginger garlic paste, onions and stir fry on high heat.The onions should remain crisp.
4) Add all the sauces, black pepper and mix well.Turn off heat. Check for salt (as soy sauce is salty)
5) Garnish with peanuts, cilantro.

5) Serve warm as appetizer or as a side dish along with Fried Noodles/ Rice etc.

"Around The World in 30 Weekends"- Weekend 5= Thailand

Dish Name: Sangkaya mapraw (Thai Coconut Custard)

Saturday had a great time with some friends in Syracuse.They bought this 'huge' house in suburb of Syracuse and had invited us and few other friends for a dinner party/house warming party. It was great to meet everyone and toast for our friends new house.My friend 'O' had made yummy Gujju (Gujrati) food and had quite a spread...as she always does- Undhiyo,Pooris,Fried Potato, Shrikhand, Khandvi, Rice, Daal, Papad, different kinds of chutneys and pickles...etc etc.I am going to make some on these soon and blog about them too.

But today's blog is about my 'Weekend culinary travel around the world'.Last week was Diwali...and I missed making food for this segment.Today I thought about traveling to Thailand.What do you first think of ....when you think of Thai food? For me..its the Spicyness, the coconout milk and the peanut sauce in the dishes.
Whenever we go to Thai restaurants, we order the Tom Yum/Tom Kha soup and the spring rolls as appetizers. We are half full there itself.Then 'M's favorite main course is 'Pad Thai' (he never even wants to look at the menu card and orders the same everytime! ) and I go with anything that has peanut sauce...I like the Rama noodles,the cashews tofu/chicken and ofcourse all the curries.By the time we finish with this...there is hardly any room for dessert! So,believe it or not....I have never had Thai dessert before! And so, I decided to make one myself for this segment.
This one seems pretty easy and I had all the ingredients to make it.Lets see how it comes out ....and tastes!
It came out well,nicely set and tender. I did have problems flipping it out on a plate and actually one of them broke in the ramekin. So I did not try stunts with the other one!
It definately tasted like our known egg pudding....but ofcourse with 'coconutty' taste from the coconut milk.The green lime zest gave a nice aroma to the whole dish.

Ingredients:
3 eggs
3/4 cup Coconut milk
1/3 cup white sugar
1tbsp light brown sugar
1tsp Vanilla extract
1/2tsp Lemon zest for garnishing

Method:
1) Blend together eggs,sugar, vanilla,coconut milk.Do not beat.Just mix till well blended
2) Boil water in a pan and pour it in a oven safe baking dish till about 1/3 full.
3) Preheat oven to 300F
4) Pour the egg-coconut milk mixture into oven safe ramekins till 3/4 full.
5) Place the ramekins with egg-coconut milk mixture into the baking dish with hot water.
6) Place in oven and bake about 35-45 mins till the custard sets.
7) Garnish with lemon zest.
8) Chill and serve cold.