spicy boiled eggs salad

Spicy Boiled Eggs Salad : Yum Kai Dtom ยำไข่ต้ม (กินกับข้าวต้มร้อนๆ)

This is a quick-fix dish which take zero effort to cook. Its one of my favourite dishes (to me anything with lime juice is delicious.) Its so simple and very easy to cook. I often cooked it at night when I got home very late feeling exhausted.. no energy left... was starving... and in need of something quick. 

4 Soft Boiled Organic Eggs, halved (Cook the eggs to your liking. I liked them cooked not too hard.)

4-5 Chillies, finely chopped 

2 Medium Shallot, sliced

2 Tablespoons Lime Juice

2 Tablespoons Fish Sauce 

A dash of (un-refined) Brown Sugar 

Fresh Coriander Leaves 

Preparation

In a bowl, add fish sauce, lime juice, chopped chillies and a dash of brown sugar. Whisk briefly to mix well. Pour the dressing over the halved boiled eggs. Sprinkle with sliced shallots and chopped coriander leaves. Served with a cup of rice congee/porridge. Yummie!

spicy vermicelli salad

Spicy Vermicelli Salad : Yum Woonsen - ยำวุ้นเส้น (ใส่กุ้ง ปลาหมึก หมูสับ)

I have been craving for "Yum Woonsen" for weeks but I was kept very busy with work after New Year. Luckily, this week, I am told to take a short break again. I am not sure if this is supposed to be a good thing as it sounds too good to be true and (I seriously think) it probably is... Anyhow, I am glad that I get to be home and get to cook this spicy vermicelli salad.. Its very delicious and I am totally satisfied. 

Please find below a recipe

4-6 King Tiger Prawns, cleaned and deviened 

1 medium Squid, cleaned and cut into rings 

1 cup minced free-range Pork

1 Medium Organic Onion, sliced 

A handful of organic Chinese Celery, cut 

2 medium organic Plum Tomatoes, sliced 

A handful of organic Spring Onion & Coriander Leaves, cut 

1 Small pack of Glass Noodle/Vermicelli (approx. 100 G.), cut and soaked in water

Roasted Peanuts/Cashewnuts (Optional)

Spicy Chillie & Lime Dressing 

4-6 Bird-eys Chillie, roughly chopped 

4 Tablespoons Lime Juice

3-4 Tablespoons Premium Quality Fish Sauce

A dash of Un-refined Brown Sugar 

A few of Coriander Roots, cleaned 

Preparation

Add all ingredients of dressing into a blender. Press a button briefly and there you have it. (Make sure that you don't blend the dressing too long as we don't want it too smooth/fine.) Set one side. 

Set a large sauce pan over medium-hight heat, add water and bring to a boil. Add minced pork, wait till almost cooked through, then add prawns and squid, leave to cook for a few mins and lastly add vermicelli. Remove everything into cold water to stop them from being cooked. (We don't want to over cook prawns and squid.) Strain the water and keep one side. (You can cook them separately ; one by one for each ingredient but to save time and energy, I cook them all at once as I know how to cook them nicely at the same time.)

In a large salad bowl, add all vegetables, cooked minced pork, prawns, squid and vermicelli. Drizzle with lots of dressing. Toss to mix everything well. Taste if more dressing is needed. Remove into a serving plate, sprinkle with roasted peanuts or cashewnuts. Serve immediately. (You can either serve it alone or with a cup of steamed rice.)

thai spicy smoked sausage salad

Thai Spicy Smoked Sausage Salad : ยำใส้กรอก(รมควัน) แบบไทยๆ

I am a big fan of charcuteries, especially the French ones. I love everything that's related to smoked bacon, ham, sausage, terrine & pâté. In Thailand, there aren't many places or choices that you could find good charcuterie products. (This is what I love about Paris and London, over there you could easily find all these good quality yummie things.)

At my current work place where is located very close to "Bei Otto" restaurant. They have their own delicatessen located at the front of the restaurant. I have become one of their customers. I love their good quality house's (smoked) products. Almost everyweek, after work, I like to stop at the deli and pick up some smoked bacon, ham and sausages to stock in my fridge. I always keep these things on hand as they are very good and handy for breakfast and brunch or when we happen to be hungry at late night. We would simply put them together and we could have a good meal like a simple sarnie or salad.

Anyway, last week, I browsed through "tastepotting" and I saw an old post of "Cee". She posted a recipe of "Hot Dog Thai Style" in there. I was inspired and wanted to cook the dish of my own.

Find below my version of Thai Spicy Smoked Sausage Salad 

2-3 Medium Smoked Sausages (Get the best quality that you could afford or find)

3-4 Organic Medium Cucumbers, roughly sliced

1 Organic Onion, sliced

2 Organic Plump Tomatoes, sliced

2-3 Organic Plum Chinese Celery, cut

Organic Coriander Leaves, cut

Organic Spring Onion, cut

Spicy Chili & Lime Dressing

4-6 Organic Bird-eye Chili, finely chopped (Deseeded, if you can't handle hot chili)

2-3 Tablespoons of Organic Lime Juice

3 Tablespoons of Premium Quality Fish Sauce

A dash of un-refined Brown Sugar 

Preparation

Dressing : Add all ingredients in an empty jam jar and shake to mix well. Taste if more seasoning is needed. Keep one side.

Salad : Add all ingredients into a big salad bowl. Drizzle with chili & lime dressing. Toss gently to mix everything well. Taste if more dressing is needed and the salad is well coated with dressing. Remove into a serving plate. Serve immediately. (This salad can be served alone or with a cup of steamed whole-grain rice.)

salmon fillet with spicy green mango salad

Salmon Fillet served with Spicy Green Mango Salad : ปลาซาลมอนทอดยำมะม่วง

This dish is one of my "PMS" dishes. I mean it helps to ease PMS when my hormones is running wild inside of me. I seem to intensely crave for food that's  spicy, tangy and salty altogether... something like "Som Tum" or  any spicy salad dish aka "Yum" (I know that I should limit "salt" intake but what can I do.  I can't resist. I am helpless as I am just a woman with PMS... you know what I mean.)

This dish is very simple and easy. It takes 10 minutes to prep and then 5 minutes to put everything together. Its light and it has all of bold flavours in one dish.  To me, its just perfect. Find below my recipe

2 Salmon Fillets (Premium Quality is preferred.)

1 Medium Organic Green Mango, peeled & then julienned

1/2 Cup of Roasted Cashew Nuts

3-4 Medium Red Shallots, thinly sliced 

3-4 Red & Green Bird-eye Chilies, thinly sliced

1-2 Tablespoons of Organic Lime Juice (Depends on how tangy the raw mango is)

2-3 Tablespoons of Premium Quality Fish Sauce

2 Tablespoons of Olive Oil (Extra light & mild)

1 Tablespoon of Sugar Syrup (made from un-refine Brown Sugar is preferred.)

Organic Coriander Leaves

Preparation 

You can choose to grill or fry the fish. (Note : Normally, in Thailand, "Big-eye Trevally" fish is popularly used in this dish - its called "Pla Samlee" in Thai and the dish is called "Pla Samlee Yum Mamuang" but this time, I replaced it with salmon as I like salmon better with Omega 3 thing. ) I did choose to fry it lightly with olive oil. Brush  both sides of the salmon fillet with olive oil and seasoning with sea salt and ground black pepper. Set a saucepan over medium-low heat, wait till becoming hot (but not too hot) . Place salmon fillet into a pan skin-side down. Fry slowly till the skin is crispy. Turn and leave to cook to your liking.( I personally don't like to over-cook salmon.) Remove from a saucepan and keep one side.

In a small mixing bowl, add sugar syrup, fish sauce, lime juice & chopped chilies. Whisk to combine everything well. Taste if more seasoning is needed. (It should taste sweet, tangy, spicy and then a little salty. Then again there is no definite rule as its your salad. You should cook/dress it to your liking.) Then add some julienned green mango and sliced shallot. Keep one side.

In a serving plate, place a fried salmon fillet on a bed of julienned green mango.  (If you couldn't be able to find Thai green mango, any kind of raw mango will do. You can, as well, use green apple but you won't get an original taste of this dish.) Sprinkle with roasted cashew nuts and coriander leaves. Pour the dressing over the salad and serve immediately. This  dish will satisfyingly make a nice & light lunch on your "PMS" day. Oh well, it does for me.

Serve : 2

fillet steak salad

Fillet Steak & Rocket Salad

If I stay home, I like cooking salad for lunch and as I mentioned many times before that I like beef but red meat is not healthy. So, I try to limit “Beef” to only 4-5 times in a month.

4-5 years ago, I found this “Fillet Beef Steak Salad” recipe in “Hello” magazine (Yes, I read “Hello” :P). The recipe was very appealing to me. So, I cut the recipe and keep in my collection. of recipes. It has become one of my favourite salads. I cooked this dish more than a hundred times and I changed/adjusted a few things to meet with my personal taste. Over time, it is getting better and better. Peppery rocket leaves & Dijon mustard dressing go with the sirloin steak very greatly.

Find below a recipe

1 of Beef Steak (Sirloin is preferred)
1 Pack of Organic Rocket Leaves (Imported Rocket is preferred but if you are in Bangkok. Organic Thai rocket leaves will do – I used organic Thai rocket in the picture.)
¼ Pack of Fettuccine
A Handful of Fresh Thyme (Now, we can find fresh herbs at supermarkets in Bangkok.)

Mustard Dressing

2 Teaspoons of Dijon Mustard
1 Tablespoon of White Wine Vinegar
4 -6 Tablespoons of Organic Extra Virgin Olive Oil (Depends on how thick you like it.)
A Pinch of Sea Salt
A Pinch of Freshly Ground Black Pepper

Preparation

Set a large saucepan/ big pot over high heat, add water & lots of sea salt and wait till the water is boiling. Add in the pasta and cook according to the packaging (approximately 11 minutes). Drain, drizzle with olive oil and sprinkle with fresh thyme and keep warm aside.

Rub the steak with sea salt & pepper. Set a cast-iron-skillet over medium-high heat. Wait till becoming very hot. Cook the steak to your preference (5 minuets for Medium Rare – It depends on how thick the steak is.) Remove the steak from the skillet and keep aside to rest.

In a bowl, add Dijon mustard, white wine vinegar and extra virgin olive oil. Whisk till everything is blended well. Add sea salt & pepper to taste.

Slice & lay the beef steak on top of a bed of twirl pasta and lay the rocket leaves beside. in a serving plate. Serve with a cup of dressing on the side. Enjoy your lunch!

Serve : 2

spicy beef & green apple-eggplant salad

Spicy Beef & Apple-eggplant Salad: ยำเนื้อใส่มะเขือเปราะ

This beef salad is delightful. It’s an authentic & old Thai dish and we don’t see nor cook it very often at home. I remember that when I was young I don’t like eating green apple-eggplant at all. Things change over time, apparently, as now I kind of like it very much.

Anyway, find below a recipe of Spicy Beef & Green Apple-Eggplant Salad.

1 Premium Beef Steak (Sirloin, Tenderloin, Rib-Eye – anything that you like)
8-10 of medium Green Apple Eggplants, sliced & soaked in water with salt

Spicy Dressing
4 of Red Chilies, seeded & chopped
4 cloves of Garlic, finely chopped
4 Tablespoons of Lime Juice
3-4 Tablespoons of Fish Sauce
1 Teaspoon of Palm Sugar
Cilantro Leaves for Garnish

Preparation

Sprinkle both sides of Beef Steak with Sea Salt, then keep in the fridge for a night.

In a blender, add the ingredients of the Spicy dressing, blend. Keep one side. (You can simply shake them well in a dressing mixer.)

Take the steak out of the fridge, leave for 5-10 mins at room temperature. Grill the steak to your liking (I love mine cooked Medium-Rare). Then keep one side, leave it to rest for 5-10 mins. Then slice into bite-sized strips.
In a big Salad Bowl, add in the sliced Apple-Eggplant, Grilled Beef & Dressing. Toss to combine well. Remove into a serving plate, sprinkle with Cilantro leaves.

yum moo yang : spicy grilled pork salad

Spicy Grilled Pork Salad : ยำหมูย่าง
...

Wow… it’s been so long since my last post. I have been kept too busy with life and things after New Year. Every fresh year, we all try to set New Year Resolutions. Mine was to shed 5 more kilos (yep, I want to be a skinny type of person as every time I look at “Vogue”, ”Elle”, or “Harper Bazaar” – everything in there always convinces/ed me that being skinny goes well with every clothes that creates by those talented designers. Shallow eh? Oh well, no one was born perfect… and one thing I am sure being a woman for 34 years is that we all (women) want to be pretty.”

Anyway, back to the recipe, the spicy salad is good for diet. (I try to eat only 1,200 Kilo/Calories per day and by doing that, I need to stop eating lots of meat. Veggies are something that I should eat 4-5 times a week. Recently, I read from a medical book that eating too much of law vegetables is not healthy. So, I avoid eating raw veggies by cooking them only a few times in a week.. and try to eat more of cooked veggies.)

...

Ok.. Ok.. Enough of babbling find below a recipe of “Spicy Grilled Pork Salad”.

..

Pork tenderloin or shouder, grilled to perfection (turns pink), then sliced
1 of Onion, thinly sliced
1 Cup of Cherry Tomatoes, halved
1 Cup of Cucumber, sliced
½ Cup of Chinese Celery, cut

Spicy Chilies Dressing

4 of Green Chilies, discard the seed
4 of Red Chilies, discared the seed

4 medium cloves of Garlic, peeled
1 of medium Orange, peeled & discard the seed
½ Cup of Lime Juice
½ Cup of Fish Sauce
2-3 Tablespoons of Brown Sugar / or Palm Sugar

Preparation

In a blender, add everything for the dressing in, blend.
Keep one side (The rest of dressing can be kept in the fridge for a week.)

In a salad bowl, add everything in, toss gently to mix well.
Serve with a cup of dressing on the side.

yum goon-chiang: spicy chinese-sausage salad

Spicy Chinese Sausage Salad: ยำกุนเชียง

Personally, I don’t eat Chinese Sausage. I don’t like it & will never like it for many reasons but I do cook it and I write this recipe because being a person who is passionate about food; I cooked loads of dishes that I don’t eat.

One of the girls at work went back to her home-town. She brought this Chinese Sausage back. So, I cooked it for her and the rest of the girls at work.

This kind of dish (Spicy Salted Egg Salad or Spicy Chinese Sausage Salad), the Thai-Chinese likes to eat for their breakie too bits. Yes, I know… eating something that cooked with chilies for breakfast seems odd… but it’s true. That’s the way do eat breakfast.

Though, after finish partying, I very much like eating Chinese Rice Porridge at Chinese Porridge Restaurants where open till very late (3-4am), especially at "Sorn-thong" at Rama IV or “55 porchana” in Thonglor.

Find below a recipe of “Spicy Chinese Sausage Salad”
...

2-3 Cups of Chinese Sausage, cut
3-4 of Red Chilies, finely chopped
3-4 of Red Shallotte, finely sliced
2-4 of Tablespoons of Lime Juice
2-3 of Tablespoons of Fish Sauce
A dash of Brown Sugar
A handful of Spring Onion & Coriander, finely chopped

Preparation

Set a large Saucepan over high-heat with Water, bring to the boil.

Add in Chinese Sausage, boil till cooked
Remove, drain & keep one side

In a large Salad bowl, add boiled Chinese Sausage, then chopped Chilies, Shallotte. Then add, Fish Sauce, Lime Juice & Brown Sugar, stir to mix everything well. Sprinkle with chopped Coriander & Spring Onion
Remove into a serving plate
Serve with a cup of Chinese & Thai Rice Porridge (Rice Soup) Style.

salad polamai : fruit salad

Salad Polamai: Fruit Salad

I like Fruit very much. I can’t stand a day without having fruit. I like to serve fruit before dinner time and like to force every one to eat fruit.

I love to take advantage of the fresh fruit in season. You can use any fruit that is on hand and as many as you want.

Find below a recipe

2 cups of Rock Melon
2 cups of Pomelo
2 cups of Avocado
2 tablespoons of sharlotte or Garlic, finely chopped (Optional)
1-2 tablespoons of Lemon Juice
1-2 tablespoons of Orange Juice
2-3 tablespoons of Extra Virgin Olive Oil (Optional)
1 taespoon of Sea Salt (less or more depends on your liking)
1 teaspoon of Vanilla extract. (Optional)
Freshly ground Black Pepper
A dash of Brown Sugar
A handful of fresh Mint

Garnish (Optional)
Lemon Zest
Orange Zest

Preparation

In a small bowl, add chopped sharlottte, olive oil, lemon & orange juice, sea salt & brown sugar, whisk till well blended
In a large salad bowl, gently add pomelo, avocado & rock melon
Add the dressing in a salad bowl and toss lightly
Leave to set for 3 minutes (keep in the refrigerator if not being served right away.)
Remove into a serving plate
Sprinkle with black pepper & fresh mint
Serve cool at room temperature.

Serves: 3

yum pla-tuu : spicy fried mackerel salad

Yum Pla Tuu: Spicy Thai-Fried Mackerel Salad

I do like "Pla Tuu". I think 90% of Thai people like Pla Tuu. It’s something we have always eaten since we were young.

....

I really like Yum Platuu but for some reason I dont cook it very often. I guess its because of the reason that it needs to be "fried" that puts me off (too lazy to do it & I try to avoing cooking something that needs to be deep-fried).

I remember I used to cook this dish for my mates who were from Paris 6-8 years ago. They loved it and asked for a recipe. I felt very flattered.

Find below a recipe of “Yum Pla Tuu”

4 of medium fried Thai Mackerel -aka “Pla Tuu”, boned
1-2 of medium Raw Mango, finely shredded
2-4 of Red Chilies, finely chopped (deseeded if you can't handle hot & spicy)
2-3 of Lemon Grass, finely sliced
2-4 of Red Shallots, finely sliced
¼ Cup of Lime Juice
2 -3 Tablespoons of Fish Sauce (depends on how salty of the Platu)
¼ Cup of Coriander & Spring Onion, finely chopped
A handful of fresh Mint Leaves
A Dash of Brown Sugar

Preparation

In a big Salad Bowl, add Pla Tuu fillet
Add chopped raw Mango, Charlotte, Red Chili, Lemon Grass, Coriander & Spring Onion
Stir gently to mix everything well

Add Fish Sauce, Lime Juice & Brown Sugar

Toss lightly to combine well

Leave it to set for 5 mins
Remove into a serving plate
Sprinkle with Mint Leaves
Serve with Steamed Rice

yum naem : spicy cured pork salad

Yum Naem: Spicy Cured Pork Salad

One of my mates stopped by yesterday. She was hungry and I needed to cook something right then to fill her up. I didn’t do grocery shopping since last weekend as I was out of town.

I found a pack of cured pork and some ginger in the fridge and a can of roasted peanut in my cupboard. Then I went to my backyard to pick some fresh red chillies & fresh mint.

I am very proud of this small project of mine – an organic herb garden in my own backyard. I always love gardening since I was young. A month ago, I went to “Carrefour” at Raman 4 branch to get small mint and herb stuff and when I got back home I & my made transferred them into cute potteries – now they are happily green & settled in my backyard as its raining very often lately and they are ready to be eaten.

(I posted one recipe of "Neam" last year. )

Find below my recipe of Yum Neam.



1 of a medium pack of premium quality Cured Pork, sliced into small pieces
2-4 of Red Chillies, finely chopped (depends on your liking: hot-medium hot)
½ Cup of Roasted Peanuts
½ Cup of fresh Ginger, Sliced into thin stripes
2 of medium Red Charlotte, thinly sliced

1Tablespoon of Lime Juice (optional)
2 Tablespoons of Fish Sauce (optional)
A dash of Brown Sugar (optional)

For Garnish
A handful of fresh Mint leaves
3 big Cloves of Garlic, sliced (optional)

Preparation
In a big bowl, add in sliced cured-pork
Add red charlotte, half of roasted peanuts, sliced ginger & red chillies
Stir to combine well
Sprinkle with the rest of roasted peanuts and mint leaves
Remove into a serving plate

apple-potato salad served with smoked salmon

Apple-Potato Salad served with Smoked Salmon

Oh well, I really like Potato Salad and I love Smoked Salmon to bits. Hence, an apple-potato salad with smoked salmon recipe.

• 1-2 cup of boiled potato, cubed
• 1-2 cups of unpeeled red & green apples, cubed
• 1/2 cup sour cream
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup fresh parsley or dill( or spring onion), chopped
• ¾ tablespoon of ground black pepper
• ¾ tablespoon of sea salt

Preparation

Mix together apples & potato in medium bowl.
Blend sour cream, mayonnaise, dill, pepper and salt until smooth.
Pour over potatoes and stir gently to coat evenly.
Cover and chill 1-2 hours before serving.
Garnish with smoked salmon, unpeeled lemon wedges, sliced almonds and/or sprigs of fresh dill or parsley.

fresh basil leaves salad with balsamic dressing

Fresh Basil Leaves with Balsamic Dressing

I kind of like cooking with Balsamic lately. Hmmm I am kind of being obsessed with Balsamic to be right…. I seemed to order Balsamic-related Food when I eat/dine out.

Anyway, find below my very own Fresh Basil Leaves Salad with Balsamic Dressing.

Actually, this recipe is very similar to "Salmon Skewers with Tomato & Basil Leaves Salad"

Salad
Fresh Basil Leaves, as much as you feel like
Fresh Japanese Cucumber, chopped
Fresh Tomatoes, halved & quartered
Red Onion, thinly sliced
Pine Nuts, roasted

Dressing
2 Tablespoons of decent Balsamic Vinegar
3-4 Tablespoons of Extra Virgin Olive Oil
2 Teaspoons of Sea Salt
1 Tablespoon of Fresh Ground Black Pepper

Garnish
Grilled Salmon Skewers



Preparation

• In a small cup, add Balsamic Vinegar, Olive Oil, Sea salt and Black Pepper
• Whisk them well and keep aside
• In a large bowl, add Fresh Basil, Cucumber, Tomatoes, Red Onion & Pine Nuts
• Toss the salad in Balsamic Dressing, mix them well
• Remove into the serving plate
• Serve with Grilled Salmon Skewers

steak in balsamic vinegar

Steak in Balsamic Vinegar

My first meal that I cooked after a week off for X'mas break.
Lately, I kind of like cooking food with Balsamic Vinegar and we happen to like steak.

So, here comes "Steak in Balsamic Vinegar"

This recipe is adjusted a bit from the original recipe of "The Silver Spoon" Cookbook.

25 G of Butter
2 Tablespoons of Olive Oil
4 Steak Fillet (any kind of steak depends on your liking)
1 Shallot, finely chopped
2 Tablespoons Balsamic Vinegar
Fresh Flat-Leaf Parsley Spring, chopped
(or Fresh Italian Basil Leaves, chopped)
Salt

Fresh Porcini Mushroom/ or any kind of Big & Firm Mushroom that’s on hand, sliced & grilled

3-4 of Medium Plump Tomatoes, quartered
1 Tablespoon of Balsamic Vinegar
1 Tablespoon of Extra Virgin Olive Oil
A pinch of Sea Salt
A pinch of ground Black Pepper
(Put & Mix everything well in a bowl and keep one side)


Preparation

• heat a Steak pan/a Griddle Pan over high heat
• add half of butter
• add olive oil
• fry the steak for 3-5 mins of each side (or just how you like it to be cooked)
• remove and set aside, keep warm

• in the pan with remain oil, add the rest of butter
• add chopped shallot
• add balsamic vinegar
• add a pinch of sea salt

• place the steak on the serving plate
• pour over the steak with the sauce from the pan
• serve with grilled mushroom and tomato salad in balsamic dressing
• sprinkle with chopped parsley/chopped Italain Basil.

spicy salmon salad : thai style

Spicy Fresh Salmon Salad

I just notice that I cook Salmon very often lately, almost every other day. Maybe that’s because it’s December. So, I feel festive.

If I were in France at this time, I would get to eat smoked Salmon, fresh Bordeaux Oyster, Cheese Platter, Foie Gras & Beluga Caviar … you know those fancy things almost every night.

Geez….. I really miss my time in France, especially in Paris. Very Happy Days…. I had.

Anyway, this is my very own recipe which was created to satisfy myself during PMS time. It’s probably hormones. This dish is absolutely 100% yummy and all of my mates love it too bits.

Find below my very own recipe of “Spicy Fresh Salmon Salad”



1 piece of Salmon Fillet, cut into bite-sized strips (ask the fishmonger to slice for you at the supermarket)

For Garnish
1 of medium Chinese Turnip, very thinly sliced
Mint Leaves

Spicy Dressing

1 of Lemon Grass, very thinly sliced
2 of small Red Shallott, very thinly sliced
2 of Red Chillie, thinly sliced
2 of small Cloves of Garlic, very thinly sliced
4 Tablespoons of Fish Sauce
4 Tablespoons of Lime Juice
½ Tablespoon of Palm Sugar

Preparation

• In a bowl, add Palm Sugar, Fish Sauce & Lime Juice, whisk to mix well
• Add Chillie, Red Shallott and Lemon Grass, stir gently to combine everything
• Remove into a serving cup & sprinkle with Mint Leaves
• Serve with chilled Slices of Salmon, Mint Leaves & thinly shredded Turnip

mixed fresh mushroom salad

Mixed Fresh Mushroom Salad

I remembered that a few months ago when I was doing my food shopping at Central Food Hall. An English lady came to me with a few of big packs of mixed Mushroom and asked me about them. Then I asked her back “what do you want to do with those?” She replied saying that she usually like to cook them raw like salad dishes or something of the sort.

I am all inspired by what she told me. How come it never comes to my mind about cooking fresh mushroom? So, I think I should give it a try as it sounds so inspiring.

Find hereunder my very own recipe of Fresh Mushroom Salad

3-4 Different kind of Mushroom (Anything on hand), raw
2 of Plum Tomatoes, Thinly sliced
1 of big Carrot, Thinly sliced
1 of Onion, Very Thinly sliced,

Thai/Chinese Celery
Or Any Herbs depend on your liking
I used “those small & cute Japanese green” (they taste very peppery)



Simple Lemon Dressing
1 of Yellow Lemon
2 Tablespoons of Extra Virgin Olive Oil (Find the best quality you possibly can. Invest in a good bottle of Extra Virgin Olive Oil as it is good for Dressing. I have found a very good bottle from Harvey Nics- Food Hall in London, it’s originally from Tuscany. It’s a bit pricey but it’s all worth it.)
A pinch of Sea Salt (½ of Teaspoon- Maldon is recommended.)

Balsamic Vinaigrette Dressing
1 Tablespoon of Balsamic Vinegar
1 Clove of Garlic, finely chopped
1 Teaspoon of Sea Salt (Maldon Salt is recommended)
1 Teaspoon of Mustard Powder
Freshly Ground Black Pepper

Preparation

- Mix everything in a big salad bowl
- Pour in the Extra Virgin Olive Oil
- Sprinkle with sea salt
- Squeeze the Yellow Lemon over the salad
- Mix and Toss everything well to combine

yum nuea yhang

Yum Nuea Yhang : Spicy Thai Grilled Beef Salad

We love Beef but I try not to have it very often as everybody knows that eating Red-Meat isn’t healthy. Try to reduce consuming Red-Meat only once a week should be OK … I guess.
Grilled Beef Salad is one of my most favourite dishes and this particular dish has become my signature dish. Almost every time I hosted dinner parties at home, my mates always asked for it.

Find below my very own recipe of “Spicy Thai Grilled Beef Salad”

Beef Steak (T-Bone, Rib-Eye, Sirloin, Fillet Mignon or anything depends on your preference.)
Ground Black Pepper
Sea Salt
Olive Oil

Salad
1 of Onion, thinly sliced
1 of Firm Tomato, sliced
1 Cup of Thai/Chinese Celery, cut into 1 inch pieces
1 Cup of Carrot, thinly sliced
1 Cup of Cucumber, sliced

Spicy Thai Dipping (Click to see Recipe)


Preparation

• heat the griddle over high heat
• season the beef with sea salt and black pepper
• slightly brush the griddle with olive oil
• place the steak on the griddle, cook to your preference (I like mine cooked –medium rare : 8 mins in total)
• remove and set the steak aside to rest for at least 5 mins
• slice the steak into bite-sized strips
• serve with salad and spicy Thai dipping sauce

Remarks: you can mix and toss everything (Grilled Beef, Salad and Dipping Sauce) in a salad blow and then serve in a plate as how Thai normally like to cook/do it but I like mine served as shown in the picture.

grilled snowfish with green apple salsa

Grilled Snow Fish and Green Apple Salsa

What happened…. when I didn’t happen to have time to do grocery shopping and then someone happened to be hungry and asked for a light lunch.

As being a creative Chef –wannabe, I looked into the fridge to find what’s left and then think of what to do to cook for a proper lunch?

…here below is the Outcome of what’s left in my fridge.
Not bad… eh ?



1 piece of Snow Fish
Extra Virgin Olive Oil
Ground Black Pepper
sea salt

Green Apple Salsa
1 Medium Firm Tomato, diced
1 Medium Onion, diced
1 Medium Green Apple, diced
1 Small Red Onion, finely chopped
1 Small Green Chilli, de-seeded & finely chopped (optional)
3 Tablespoons of Coriander leaves, roughly chopped
1-2 Tablespoons of Lime Juice
Sea Salt
Ground Black Pepper

Garnish
Carrot, thinly sliced
Lime Wedges
Coriander Leaves


Preparation

• In a bowl, make the salsa by putting all of the mentioned ingredients in
• Give everything a thorough mixing, then cover and leave on one side for about an hour before serving.

• Season the Fish with sea salt and ground black pepper
• Heat the griddle over medium heat
• Slightly Brush the griddle with olive oil
• Place the fish on the griddle, reduce the heat to medium-low
• Grill the fish for 3-4 mins, turn and leave it for another 3-4 mins
• Remove into the serving plate
• Serve with the Salsa
• Garnish with Carrot and Lime Wedges

moo yang and salad : japanese style

Moo Yang and Salad: Grilled Pork and Salad Japanese Style

“Taste is individual”

The difference between cooking for your own self and cooking for others is the “individual taste”. I think all of those famous chefs know the secret of how to please different people at the same time. That’s the main reason why they are very successful in food business.

Anyway, back to my “Moo Yang” which I cooked to please one of my mates who is very thin and can eat anything in this world and needs not to worry about gaining weight at all. Means: she gets to eat all of delicious food whenever she feels like.

If I cook this dish for myself, Pork Shoulder is probably not my choice, though it’s so delicious. No... I am not a weight-watcher maniac. I am just an ordinary woman in her 30s who has to control what to eat in order to be healthy.

Find below a recipe of “Moo Yang Japanese Style”



½ Kilo of Pork (Shoulder or any part depends on your preference)
2 Tablespoons of Mirin
2 Tablespoons of Shoyu (Soy Sauce)
1 Tablespoon of Miso

Lemon Dressing with Sesame
½ Cup of Lemon Dressing Japanese Style
1 Teaspoon of Sesame Seed, roasted

Salad
Fresh Cucumber, cut
Green (Anything on hand)
Cherry Tomatoes, halved

Preparation

• marinate the pork with mirin, shoyu and miso by putting everything in a zip-loc bag and keep for over 2 hours or over a night in the fridge

• heat the griddle over high heat
• place the marinated pork on, reduce the heat to medium heat
• leave the pork on the griddle for 3-5 mins, turn and leave it for another 3-5 mins
• becareful to not over-burn the pork
• remove to the serving plate, slice into bite-sized strips
• serve with salad and a small cup of lemon dressing (Mayo is optional)

yum kai kem : spicy salted egg salad

Yum Kai Kem : Spicy Salted Egg Salad

I love going to the Thai-Chinese Restaurant at night with mates to have a late night “Kao Tom” (Rice Soup or Rice Porridge), especially right after when we just finish a night out partying. My most favourite place is called “55 Pochana” where locates at the front of soi Thonglor. (I will definitely write about this restaurant later and, of course, with pictures of their food.)

Anyway, if you like having “Kao Tom” in the morning or at late night, surely, this is one of the most popular dishes you will find in any "Kao Tom" Restaurants in Bangkok. Actually, there are a series of them: “Phad Pak Bung (stir-fried water-morning glory or chinese spinach), Hua Chai Tao Phad Kai (fried pickled turnip with egg), Yum Pak Kad Dong (spicy pickled cabbage salad)” and many more which always & popularly serve with “Kao Tom”.
“Yum Kai Kem” is probably the most frequency dish which has been ordered in the Thai-Chinese restaurants.

Hmmm now it gets me thinking how many of them they could be able to sell in one day? 200-300 dishes? Wow.... that’s a very good business!!

Find below my recipe of “Yum Kai Kem”


4 of Salted Eggs
4-6 of Red Shallots, thinly sliced (or 1 of Onion)
2-3 of Red Chillies, thinly sliced (de-seeded is optional)
2-4 Tablespoons of Lime Juice (1-2 Limes depends on your taste)
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Preparation

• Cut the salted eggs into wedges
• Place them in the serving plate
• Sprinkle with sliced shallots, chillies and coriander leaves
• Squeeze the Lime over the salad
• Garnish with Lime wedges, and serve with rice porridge