Noodles and Rice

October 31st, 2006

Am Back, Mouth Watering.

On a night when would-be ghouls and ghosts and goblins are a-wandering and the winds and dark skies cooperate to bring about a Halloween mood, nothing hits the spot like a bowl of piping hot soup. This evening I am going with a simple Filipino arroz caldo (recipe here, here, here, here and […]

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September 7th, 2006

Thai-Style Curried Mussels over Steamed Bok Choy

1 tablespoon canola oil
2 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon curry powder
1/4 cup minced shallots or white part of scallions/green onions
3 tablespoons hoisin sauce
3/4 cup coconut milk
3 pounds mussels, de-shelled and de-bearded (I used New Zealand mussels on the half shell)
1 tablespoon sesame oil
steamed baby bok choy for serving
2 tablespoons minced cilantro
lime slices for […]

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May 22nd, 2006

Naam Pruitt / Lemongrass and Limes / New Thai Cookbook

Thai food lovers, there’s a new cookbook out you might want to see. This one is by Independence, KS resident Naam Pruitt who’s originally from Thailand. If you’d like to catch one of Naam’s classes, she teaches at the Amore Cooking Center in Joplin, MO and at the Culinary Center of Kansas City […]

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May 11th, 2006

In the News: Thai Recipes, Cilantro, Easy Entertaining

Exchange student Sujitra Ueawongchoetchu shares three recipes from her native Thailand, including her Grandma’s Tom Yam Kung. Just the thing on a rainy day such as this.

Who’s in the mood for some cilantro? Jill Wendholdt Silva offers up a recipe for Cilantro Chicken. You may not believe this, but I hated cilantro […]

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April 26th, 2006

“Dee Chan Kin Tae Pak”

“I eat only vegetables.” This is the phrase photographer and traveler Carl Weaver suggests you use if you’re a vegetarian traveling to Thailand. (Substitute “Pom” for “Dee Chan” if you’re a man.)
The more I learn about vegan and vegetarian diets, the more I appreciate Asian cuisine, particularly Thai. These people know how […]

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April 24th, 2006

Squid-Stuffed Squid in Red Curry Sauce

So I had some squid in the freezer, along with some of my delicious red curry paste — and about 3 hours to go before dinner. Yes, this isn’t one of those put-together-in-a-hurry kind of dishes, but it’s useful for some kitchen therapy, if you’re the kind of person for whom chopping and slicing […]

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April 9th, 2006

Thai Peppers

Thai Peppers are little fire-babies guaranteed to light up your tongue and mouth with its unbelievable heat. Scoring (depending on which chile-head you consult) 75-350,000 units on the Scoville Scale, it’s an ingredient that excites and terrifies the most adventurous cook. When working with Thai peppers you need to make sure that you […]

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March 6th, 2006

Som Tam

This Northern Thai salad, known for its main ingredient — papaya — and its heat (those Thai peppers are killer!)…. whoever thought of this combination ought to be sainted. Of course being Asian I’m probably biased, but for years my favorite salad was Caesar Cardini’s, UNTIL I had some Som Tam! These days […]

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October 16th, 2005

Thai-Style Chicken and Coconut Soup

This is a great easy-to-fix soup/stew, perfect for fall temperatures. It’s simple enough that you can throw it together on a busy night after work. Authentic Thai dishes usually call for kaffir lime leaves, lemon grass, and galangal, but these may be difficult to find where you are, so lime and lemon zests […]

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July 15th, 2005

Pad Thai / Kuaytiaw Phat Thai

1 lb. rice noodles (the dry, flat kind that’s about 1/4- to 1/3=inch thick)
1 1/2 cups large shrimp, peeled, deveined and butterflied
1/4 cup tamarind puree (If you don’t have access to tamarind puree, you can make it by dissolving a 4-inch square of tamarind block/paste in some hot water, then straining the seeds out through […]

By Stef -- 2 comments