Tag Archives: basil

Pad Kee Mao

This here is the reason I started loving homemade Thai food. My husband made this one day and its unreal how delicious it is!! It used to be like a rare delicacy he would make. But now its such a staple. This is for nights you don’t want to cook and still want to eat well! I think 30 minutes tops for cooking plus 10 minutes mise en plus. Delish.

Also, I have been on such a Thai kick lately. I have such phases. Haha. Anyways, I got some red curry paste, panang curry paste, and massaman curry paste. I know I know I should make them from scratch and worry not, I will! But I wanted to get a hang of the curry flavor profiles. I have eaten them around the world many times, but needed to try it out at the home front. Needless to say, coconut milk is like my thing now. Why shouldn’t it be. I want to add it to everything. Stop me now.

So here is the recipe. I do not claim it to be uber authentic. I need to compare it to the recipe in the “Simple Thai Food” cookbook. I’ll post changes, if any, later. But this dish as is, is a winner. Go make some. 🙂

Ingredients (Serves 4 moderately hungry people)

1 Packet Rice Noodles

1 Red Bell Pepper ( Can sub with Green bell pepper, but I like the color of the red for this dish) cut into thin strips

2 Shallots, finely minced

3 Cloves Garlic, finely minced

1/3 cup Fish Sauce

1/3 cup Oyster Sauce

1/3 cup Lemon Juice (I use bottled, fresh works well too)

1 Cup loosely packed Basil Leaves

2 tablespoon Peanut oil or Olive oil

1 lb Ground Chicken or Turkey ( I always end up using turkey but either option works)

Optional: Eggs x 4

How to?

1. Add the shallots and the garlic to the oil and saute for a minute or two. You do not want them to brown or worse, burn. Just get the aromatics working and get them ready. In the meantime, get some water boiling for the noodles.

2. Once the shallots and garlic are done, add in the ground meat. Try thawing it out before use. That way you can squeeze out excessive water before adding it into the pan. If there still is a lot of water residue, try draining some or add corn starch slurry to absorb. This is not as big a problem as I am making it out to be. I promise. ❤

3. Once the meat is cooked through and through, turn the heat up and add the bell pepper. Saute this well with the rest and get it only a little soft. Lets not go for mushy. Contrast in texture is a wonderful thing people! In the meantime, water is vigorously boiling. Turn the heat off. Add the noodles. Put on the lid and let it cook. Normally, takes me about 12 minutes. Check as you go. Once done, run them through cold water for 10 seconds to loosen them up. This way they don’t clump! Keep aside.

4. Now to the dish, add the three sauces and let them boil up. Once they do, mix them around well and add the noodles. Ooh it will look out of the world right about now.

5. Optional: scramble some eggs on a separate pan and add after the noodles. or you can scramble it in the same pan on the side.

6. Add the basil leaves whole (if small) or tear them up and add in.

7. Eat. Eat. Eat. Leftovers taste delicious as well!

Happy eating! 🙂

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Steak salad with goat cheese and quinoa in a soy chili vinaigrette

If you love these flavors, this should instantly connect in your head. If you are not familiar with these flavors, together, then great excuse to make this salad and completely fall in love with it. I have been on such a goat cheese kick lately, just had to figure out a recipe to work around. Almost, contemplated making a ravioli but thats for another day!

As for the vinaigrette, oh my it was to die for. It has been adapted from this beautiful blog http://iowagirleats.com/2014/01/27/steak-salad-with-crispy-shallots-dried-cherries-candied-pecans-and-goat-cheese/. The only variation I made was substitute honey with oyster sauce giving it a more south east asian flavor, which I absolutely love. But go with the flavor profile you enjoy and have fun with it. Oh and I also did add a bit of sambal olek chili paste to it. Spiced it up just enough to make it delectable. Yummm. Safe to say we licked it clean.

Hope you enjoy the salad. I am just starting to get a whole week of salads ready and I’ll post some snapshots on here. Some amazing blogs out there to see a step by step salad prepping process for a week, if you are interested. In the meantime, please stuff your face with some goat cheese. I know I did.

Steak salad with goat cheese in soy vinaigrette

Steak salad with goat cheese in soy vinaigrette

Steak salad with goat cheese in soy vinaigrette

Ingredients:

Serves 2

Salad:

1 medium yellow onion or red onion(if you want it sweeter)

1 NY strip steak

0.5 cup tricolored Quinoa

1 cup mushrooms (any kind you like. I used baby bella)

1/4 cup almonds (toasted lightly in olive oil)

1/3 cup goat cheese crumbled

Spinach/arugula/and other greens to portion preference

Few leaves of Basil for freshness

Vinaigrette(modified):

3 Tablespoons extra virgin olive oil
2 Tablespoons lime juice (about 1/2 lime)
1 Tablespoon soy sauce or gluten-free Tamari
1 garlic clove, microplaned or finely minced (I used finely minced)
1/2 teaspoon fresh ginger, microplaned or finely minced (I used finely minced)

1 Tablespoon oyster sauce (The original recipe used honey)

1/2 tablespoon sambal olek chili paste (to taste)

Salad Assembly:

1. Wash the quinoa thoroughly to wash away the Saponin (bitter chemical that coats the seed). Toast without oil on a hot pan for 1 minute. Then add 1 cup of chicken broth and bring to a vigorous boil. Once its boiling, turn the heat to the lowest setting and cover the pan and let it cook for 15 mins or until all liquid has evaporated. If you want more flavor, add shavings of parmesan and some basil.

2. While the Quinoa is finishing up, go ahead and slice the onion thin and uniform. You want them to cook evenly and brown evenly. Add about 1/2 tablespoon oil and caramelize them. Do not go overboard with the color as it can get bitter if burnt. Stay on safer side and taste as you go.

3. Once the onions are cooked, sauté the almonds on the same pan, followed by the mushrooms. As the mushrooms are cooking, lets go ahead and get the vinaigrette ready. Just mix all the ingredients and blend it all with a whisk. Let it sit for the remaining duration while you now prep your steak.

4. Last and final step, get your steak on the pan. I had an inch thick NY strip and it cooked fast. Just salt and pepper on the steak. Add about a tablespoon of oil, few cloves of garlic and rosemary (fresh springs or dried/optional) to the pan and cook the steak about 3 minutes per side for a medium rare. Of course, let it rest, no matter how quickly you might want to devour it. 😉 Once it has rested for about 5 minutes, cut into strips or cubes.

Once all the prep is done, assemble, and drizzle and add the goat cheese and have a fantastic dinner. If you never liked salads, well be ready to change your mind!

Bon Apetit!