Friday, July 13, 2018

Moo Phad Nam Phrik Phao (Stir Fried Pork with Thai Chilies Paste)

Dish #4 from our Thai dinner is this Moo Phad Nam Phrik Phao - or stir fried pork with Thai chilies paste. (Want to see the rest of the dishes we made for our Thai dinner party? Click HERE.
I love how simple this dish was... well, to be honest, how simple all of the dishes we made for our dinner party were. A lot of throw-it-in-a-pan and *voila* done recipes. My favorite kind. 
This one is mainly pork with a few veggies thrown in for good measure. It is very bright and cheerful and tastes sooooo good! You can make it as spicy as you like. We went with fairly mild but you can definitely add more chili paste if you like!

Moo Phad Nam Phrik Phao 
(Stir Fried Pork with Thai Chilies Paste)

3 Tbsp oil
1 Tbsp Thai chilies paste (or more...)
4 pork chops, sliced thinly
1/2 cup onion sliced
1 cup carrots, julienned 
1 1/2 Tbsp soy sauce
1 1/2 Tbsp oyster sauce
2 tsp sugar
about 1/3 cup chicken broth
3 green onions, sliced

Prep all of your ingredients and have them ready. 

Heat oil in a large frying pan (or wok) over medium heat. Add in the Thai chilies paste and stir until fragrant. Add in the pork and chicken broth. Stir well until the meat is nearly done. 

Add in the onions and carrots then season with soy sauce, oyster sauce, and sugar. Stir well. If it starts to get dry then add in a little more chicken broth. Cook until vegetables are done to your liking - about 5 minutes or so should do it.  

Add the green onion and stir for one minute. Remove from heat. 

Serve immediately.
This is lovely served with jasmine rice. When Orra took her cooking class in Thailand she was told that some Thai people like to serve this with a fried egg as well. 

NOTE - start with 1 Tbsp of the Thai chilies paste and then go from there. If you like things spicy then add in another Tbsp or 2. You can always stir in a bit more at the end so start with 1 Tbsp and go from there. 

Wednesday, July 11, 2018

Phad Thai Goong Sod (Fried Rice Noodles with Prawns)

Sue and I and our sister, Orra, recently had a Thai inspired dinner party. Orra had taken a cooking class in Thailand and had brought back the recipes and a few packages of spices for Sue and I. We decided to recreate the recipes as best we could for a Thai dinner party. 
The original recipes that Orra had were for single servings and they used fresh ingredients. We had to up-size them to feed a party of 7, plus we had to use dried ingredients. That being said..... I think the dishes all turned out delicious. Want to see all that we made for our Thai dinner? Click HERE
This version of Pad Thai is super simple to make and might just be my new go to for noodles. 

Pad Thai Goong Sod
(Fried Rice Noodles with Prawns)

1 pkg rice noodles
3 Tbsp oil
1/4 cup chives, chopped
3 Tbsp sweet pickled radish, finely chopped
1/4 cup peanuts, chopped
3 small shallots, finely chopped
2 egg
1 - 2 cups prawns, peeled & deveined
3/4 cup water
1/2 cup bean sprouts 

Phad Thai Sauce
3 Tbsp palm sugar
3 Tbsp fish sauce
1/3 cup tamarind paste
1 tsp Thai chili paste

Serve with:
roasted peanuts, chopped
cilantro, chopped
lime wedges
chives, chopped

Place the noodles in hot water and set aside.
Make the Pad Thai Sauce by heating the palm sugar, fish sauce, tamarind paste, and chili paste in a pot. Stir well until sauce is slightly thick. Remove from heat and set aside. 
In a wok or large frying pan, cook chives, radishes, peanuts, and shallots for about 2 minutes. Add in eggs and scramble until cooked. Add in the prawns and stir fry until pink - about 1 - 2 minutes. 
Drain the rice noodles. Add the 3/4 cup water and drained rice noodles to the pan. Stir fry until soft. Add in the Pad Thai Sauce and stir well. Stir in the bean sprouts.
Serve with chopped peanuts, cilantro, lime wedges, and chives. 

Again, we had to fiddle with amounts so if you find your noodles are too dry then you can mix up more of the Pad Thai Sauce. Orra forgot to add the bean sprouts in so we just sprinkled them on top...

It was equally as delicious. 
If you've never tried Pad Thai then this is a great recipe to get you going. 

Tuesday, July 10, 2018

Tom Yum Goong (Hot and Sour Prawn Soup)

This soup isn't much to look at, am I right? It's mostly broth with a few prawns and mushrooms floating around in there. The thing is.... the flavor in this soup is ridiculous. It's probably the most flavorsome broth I've ever eaten. The only thing that I didn't enjoy was the heat. It is super spicy! I'm sure you could tone it down a little but everyone else seemed to really enjoy it so, apparently, I am just a big baby. 
The secret is in simmering the ingredients until everything is fragrant. It features the delightful lemongrass and lime juice essence that is prevalent in Thai food. Your taste buds won't know what hit them!

Tom Yum Goong
(Hot and Sour Prawn Soup)

8 cups chicken broth
3 Tbsp dried lemongrass (6 stalks fresh)
2 slices dried galanga (8 slices fresh)
4 dried kaffir lime leaves (6 fresh)
3 Tbsp fish sauce
2 Tbsp lime juice
2 tsp roasted chili paste
2 dried chili peppers (or 2 fresh)
2 cups straw mushrooms, halved (We used brown mushrooms, cut into slices)
~12 prawns, peeled, deveined

Bring chicken broth to a boil in a large pot. Add in lemongrass, galanga, and lime leaves and simmer on low for about 30 minutes. 
After the 30 minutes, stir in fish sauce, lime juice, chili paste, and chillies. Simmer another 30 minutes. Pour the broth through a strainer into another pot to remove the leaves and lemongrass.
You should have a beautiful golden broth. 

Place back over medium high heat and return to a simmer. Add in the mushrooms and simmer for about 3 - 5 minutes, until mushrooms are nearly done. 
Lastly, add in the prawns and cook until they are done - the prawns will be red/pink when they are done. Remove from heat and serve immediately. 

Sue used dried ingredients as that is what we had on hand. If you have access to fresh ingredients then, by all means, use them instead!
This soup was part of the Thai inspired dinner party we had a little while ago. To see the rest of the recipes we made at our Thai Dinner click HERE
We also used brown mushrooms instead of straw mushrooms as we live in a small town where some ingredients are just not available. Sue had to make some adjustments to the original recipe as it was given to our sister Orra during a cooking class she took while in Thailand and it was a single serving size. She took some liberties with the servings sizes so if you have to change a few things, not to worry! 

Sunday, July 8, 2018

Thai Inspired Chicken Satay with Peanut Sauce

We recently had a Thai dinner party and this was the recipe I made to bring along. (See the other recipes we made for our Thai Dinner HERE.)
You can make this up ahead of time and have the chicken on their skewers, soaking in the marinade so when it's dinner time all you have to do is throw them on the BBQ for a few minutes and *boom* done. Just like that. 
And this peanut sauce..... well.... you're going to want to write this recipe down, Pin it, email it to yourself, whatever it is you do to save recipes, because it is UH-mazing. For real. I've never been a huge fan of peanut sauce but THIS one.... this one I would crawl over hot lava to get at. It has just the right amount of zip to it. Not to toot my own horn but I think it was the favorite recipe of the night. 
*toot toot*

Thai Inspired Chicken Satay with Peanut Sauce

2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp honey
1 Tbsp sriracha
2 tsp minced ginger
2 cloves garlic, minced

1 lb chicken thighs, boneless/skinless, cut into 1 inch pieces

Peanut Sauce
1 cup chicken broth
5 Tbsp peanut butter
1 Tbsp honey
1 Tbsp soy sauce
2 tsp fish sauce
2 tsp sriracha
1 tsp minced ginger
2 cloves garlic, minced
1 Tbsp lime juice

Serve With
chopped peanuts
lime wedges

Mix together all of the marinade ingredients. Add in the chicken thigh pieces and stir to coat all the pieces. Place wooden skewers in water and let soak until ready to cook the chicken - this prevents the skewers from burning on the BBQ. 

You can pour into a Ziplock bag (or cover and leave in the bowl) and refrigerate until ready to use. I recommend marinating for at the very least 2 hours. (Note - I make this up in the morning and let it marinate all day until dinner.)
Prepare the peanut sauce - Mix together all of the peanut sauce ingredients EXCEPT the lime juice, in a saucepan. Place over medium heat, stirring constantly, and bring to a simmer. Turn down heat and continue to simmer for about 6 minutes, until sauce thickens slightly.  
Remove from heat, stir in lime juice, and keep covered in the fridge until ready to use. 
When chicken has done marinating, thread about 3 pieces on each skewer that has been soaking.

I believe I got 13 skewers. 
Preheat BBQ to medium/high heat. Place chicken on hot grill and cook until chicken is cooked all the way through, flipping once - about 5 to 6 minutes per side. 

When cooked, remove from BBQ to a serving plate. Serve with the peanut sauce. 
Sprinkle with chopped peanuts, cilantro, and lime wedges. 

These are best served hot but are pretty darned tasty at room temp too. 

This made 13 skewers, which was perfect for a dinner party of 6 or 7 people. It can easily be doubled or even tripled. The peanut sauce would not need to be doubled or tripled though - it makes a generous cup size serving. You could make more though - you'll want to use this sauce for dipping all the things. It's delicious! 

Thursday, July 5, 2018

Thai Dinner (6 Recipes)

We just had THE BEST dinner party. A Thai inspired dinner that was out of this world. 
We will be sharing the recipes for each dish we prepared over the next week. You will be able to access each recipe by clicking on the the link below each photo in this post. 
Orra, her partner, and her youngest son traveled to Thailand last year. While they were there they took a cooking class in a tiny little kitchen with a very lovely lady. Orra came back home with the recipes and a gift for Sue and I....

A package of spices to recreate the recipes!
We hadn't used any of them so Sue suggested we have a Thai dinner party and break open the spice packets. We used the recipes Orra brought back from her Thai cooking class but had to make a few adjustments as the recipes were designed for single servings and some of the ingredients were supposed to be fresh but all we had was dried. 
It. Was. Delicious. 
We made: 

This was the dish I made. I loved it. I had never tried peanut sauce before but this was amazing. Just the right amount of zip! (Click HERE for the recipe!)

Sue made this dish. It was too spicy for me. Orra's partner loved how hot it was. There is not a lot of ingredients in the soup itself but the base is amazing. So much flavor! I might try to make it again but cut down on the spice as I am a big baby.  (Link to that recipe HERE!)

Orra made this dish. She forgot to toss the bean sprouts in with the noodles so we sprinkled them on top. Still delicious. Loved the textures and flavors in this simple dish. (Click HERE for the recipe!)

Sue made this meaty dish. She didn't put as much of the chili paste in as the original recipe called for and it ended up being a little bland. Next time we would add in a bit more for a spicier dish. (Click HERE for the recipe)

Kaeng Khieo Wan Kai
(Chicken Green Curry)

Orra made this dish as well.Served with rice it makes for a really authentic dish. So many different flavors combining together in just the right way. Perfect for those of us who don't like a lot of heat. (Check back soon for the link to that recipe)

Thai Cucumber Salad

Sue whipped up this super easy dish at the last moment. You definitely want to try this Thai inspired version of a cucumber salad. So refreshing! (Check back soon for the link to that recipe)

Orra had brought back some snacks from Thailand as well. The bagged candies were this odd combination of sweet and spicy. Think along the lines of molasses to start then sriracha to finish. 

Orra modelling her beautiful linen shirt she got while in Thailand. Loving the embroidery. 
I am pretty sure we have enough spices left to do another meal and cannot wait to do it again. I've never had a lot of Thai food - mainly because there isn't anything available here in Lillooet and I'm not familiar enough with the style of cooking to do it. 
After this meal though..... I'll be trying it more often. Next trip to the city I'll be sure to get more ingredients so I can experiment. 
What are your favorite Thai recipes? Let us know in the comments below. 

Monday, July 2, 2018

Caramel Marshmallow Cookies

Sue and I, and our sister, Orra, recently went on a sister's trip to the US. It is always soooo much fun to discover all the candies and such that we just can't get here in Canada. 
Okay, maybe they are available some places in Canada but certainly nowhere around where we are! These cookies were developed based on two of the treats we bought while on our trip: teeny tiny marshmallows and Kraft caramel bits. 
Can we talk about how awesome the caramel bits are for a second? I mean, no more peeling the little cubes of caramel and then having to cut them while your knife gets all sticky. Let's bring those to Canada, okay? Thank you. 
That being said - if you don't have access to the teeny marshmallows and caramel bits then you can resort to cutting up mini marshmallows and Kraft caramel squares. Not as cute but it gets the job done!

Caramel Marshmallow Cookies

1 cup butter, room temp
1 3/4 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsp vanilla
2 cups flour
1 cup old fashioned oats
2 1/2 tsp baking powder
1/2 tsp salt
1 bag Kraft Caramel Bits (About 11/2 cups)
1 cup teeny tiny marshmallows

Topping (optional)
coarse sea salt

Preheat oven to 350. Live a large cookie sheet with parchment paper, set aside. 
In a large bowl, beat together the butter and brown sugar until creamy, scraping sides of bowl as needed. Beat in peanut butter, eggs, and vanilla until well combined. 
In a smaller bowl, place flour, oats, baking powder, salt, caramels, and marshmallows.

Stir the dry ingredients together to combine. Then stir the dry ingredients into the wet ingredients until stiff dough forms. 
Using a large cookie scoop, scoop dough onto prepared cookie sheet, about 2 inches apart. Flatten the cookies slightly with the palm of your hand. (NOTE - I always press one or two caramels and marshmallows onto the top of the cookie so they show when the cookie is baked. This is optional but makes the cookies look prettier.)

Bake at 350 for 7 minutes, rotate the pan, and then bake about 7 minutes more - until cookies are golden brown around the bottom. 

Sprinkle each cookie with a pinch of sea salt as soon as they are out off the oven (optional).
Let cool on pan for about 5 minutes before removing to wire rack to cool completely. 
NOTE - you can bake these right away or chill the dough for about 30 minutes. If you bake them right away they spread a teeny bit more. If you chill them then they don't spread as much. 

Be sure to take them out as soon as the edges appear golden, if you over cook them they will be crunchy instead of chewy. 
You can also make up the dough and scoop it onto a cookie sheet, freeze it, then put the frozen scoops into a Ziplock bag. When you want to bake them: take out as many cookies as you want, place them on a lined cookie sheet and let them sit on the counter while the oven preheats. Then, bake as per recipe.
Using a large cookie scoop, I got 32 cookies out of the recipe. 
You can use a smaller scoop but remember to adjust your baking time then too.