This is a great dish to make during the summer months, because it’s easy to make, it’s light, and it can be served cold. This is also a great way to use up leftovers. Feel free to substitute with any vegetables and/or cooked meat that you like or happen to have on hand. I served this Thai inspired noodle salad alongside a Thai mango salad for lunch (recipe here).
Posts Tagged ‘Thai food’
Thai Mango Salad Recipe
In Appetizers, Hors D'oeuvres, Snacks, Asian, Other Asian Foods, Sides and Sauces on September 1, 2013 at am
This Thai mango salad is delicious and very easy to make. The key to success is to use mangoes that have the perfect ripeness, just starting to ripe and still firm. Some recipes call for green mangoes, but I’ve found that using green mangoes results in a crunchy salad that lacks mango flavour and colour. I made this for my sister’s lunch group at work and everyone loved it. I served it as an appetizer to a cold Thai noodle salad (recipe here).
Favourite Slow Cooker Fish Recipe
In Asian, Fish / Seafood, Seafood on August 28, 2013 at am
I have had the toughest time trying to figure out how to cook using a slow cooker. I’ve tried different recipes from different cookbooks and websites, and I’ve tried using different meats and/or vegetables, but 9 times out of 10, I end up with overcooked slop. I’d love to hear how you mastered the slow cooker! The only other recipe that I’ve had success with is this slow cooker pulled pork. So I tested this fish recipe a few times and even had John (a beginner in the kitchen) make it once by himself before I shared this new favourite slow cooker recipe with you. We love this dish. It is Thai inspired, mild, and light yet creamy. My family approves of this dish too, and that’s saying a lot because they strongly dislike slow cooker cooked food. But I should warn you, this recipe requires a bit more work and attention than typical slow cooker recipes. In my opinion, it’s worth the extra effort, because your meal won’t look or taste like it came out of a slow cooker.
Pad Thai Recipe
In Rice and Noodle Dishes on January 11, 2011 at am
There are so many different ways to make pad thai authentically, that it really annoys me when restaurants don’t make it properly. The worst is when the “pad thai” is made with a thick, red coloured sauce. I rarely order it so as to avoid disappointment. Luckily, pad thai is very easy to make at home. It usually contains rice stick noodles, bean sprouts, Chinese chives, fish sauce, and sugar. White vinegar or tamarind are used in Thailand for the sour component of this dish. More information on tamarind has been posted here. Depending on the street vendor, other varying ingredients include eggs, tofu, pork, dried shrimp, fresh shrimp, preserved raddish, and/or dark thick soy sauce, etc. So add whichever ingredients you like. Ed and I prefer a mildly and lightly flavoured pad thai, but you can adjust the sweet and sour balance of the recipe below to your preference.
How to use Tamarind
In How-To on January 10, 2011 at am
Tamarind is a pod-like fruit that is used in Southeast Asian and Indian cooking. It is also available candied. It has a hard, dry, light brown exterior and several hard seeds. The flesh is reddish brown in colour, slightly chewy in texture, and unique and tart in flavour. If you’re not familiar with tamarind, you might be surprised to learn that it is an ingredient in Worcestershire and HP steak sauce. On a side note, I like tamarind, but I dislike those sauces.
If you’re starting with fresh tamarind, discard the shell, the seeds, and the fibrous thread that runs along the outside of the flesh. Otherwise, tamarind can be purchased in other forms. There doesn’t seem to be a consistent use of terms that distinguish between those options. So depending on the source, it can be very confusing as to what a recipe actually calls for. Here is my general understanding: Wet tamarind or tamarind block is shown on the right side of the photo above. This is often simply labeled as “tamarind”. I have even seen this referred to as tamarind “paste”. But in general, tamarind paste, tamarind juice, and tamarind water usually refer to tamarind that has been prepared for cooking. To add further confusion, the term tamarind pulp has been used to describe both the flesh of tamarind (wet tamarind / tamarind block) and, contrarily, the parts of the tamarind that do not “dissolve” or mix with water.
Thai Deep Fried Wings
In Meat and Eggs on April 15, 2010 at pmWhen street vendors in Thailand make deep fried chicken wings, they marinate their wings in a rice flour or glutinous rice flour slurry. This allows them to skip the step of coating the chicken with flour. You could do this too, as it’s simpler and less messy (related article here that inspired my recipe). I prefer to pre-marinate my wings before coating them in rice flour and deep frying them. If you prefer to use glutinous rice flour, note that it works great in a slurry or as a light coating, however if you use it as a light coating, it may give your wings a slightly powdery look. I’ve also tried using a combination of rice flour and cornstarch, but I much preferred using just rice flour.
Thai Green Curry with Eggplant and Bamboo Shoots
In Other Asian Foods on March 12, 2010 at pmThai green curry is spicier than the red and yellow curries. (See my Thai Red Curry post.) I know this green curry doesn’t look very appetizing – in fact, I served it as “swamp sludge” at a Halloween party once 😉 – but it’s my personal favourite thai dish. Sometimes I make this vegetarian and it’s the only vegetarian dish that doesn’t leave me craving meat. I ate the eggplant and bamboo shoot green curry dish at a local Thai and Cambodian restaurant every day for about a month before I finally stopped being lazy and figured out how to make it myself. Thai curries are incredibly easy to make at home and, like a Chinese stir fry, you can use any combination of meat and vegetables you happen to have on hand. These freeze well too.
Thai Red Curry
In Other Asian Foods on February 26, 2010 at pmThai red curry is spicier than yellow curry but milder than the green (link to my green curry recipe here). These are incredibly easy to make and like Chinese stir fries, you can pretty much throw in any meat and/or vegetables that you happen to have around. I like to make these with chicken and at least 2 types of differently coloured vegetables. Personally, my favourite thing to put into a thai red curry is fresh Japanese enoki mushrooms. This curry is great when made to be vegetarian/vegan too.
Cooking with Alison 