Thursday, July 29, 2010

NumPachok or Namya

Depending on where you're from. Call it whatcha like. I call it yumminess from the Southeast. My top 5 favorite foods. It can literally take 15 minutes to make!

Namya paste (canned from a Thai store)
Japanese noodles
Coconut Milk
Fish (grounded Tilapia or canned tuna if you're really bumming it)
Fish sause (to taste)
Cucumbers, chopped
Bean sproats (optional)
Baby quail eggs (my favorite)

It's so easy you don't even need to know. Just heat namya with coconut milk. Add grounded fish or chunky fish. Flavor with fish sauce. Then before serving, add cucumber and sprouts. Quail eggs are option but I loooove it with the eggs. I don't even both making it fancy as you can see.

Sunday, July 25, 2010

Po Folks' Ramen

This is a slightly upgraded version of Ramen. Something everyone has experienced during times economic crisis. Just add a few colorful veggies and voila, a gourmet meal fit for a pauper. I especially love the chili oil and sweet chili paste mix. Spicy and sweet. Meat lovers can add sliced sausages or any meat. Vegetarians can add tofu or bean curd. Whatever floats your palette.

Ramen noodles (mama style)
Chili Oil
Sweet Chili Paste Sauce (the kind you dip egg roll in)
Colorful Veggies (red/green/yellow bell peppers)
Mushrooms (optional)
Bean Sprouts (now you're just showing off)
Green Onions (chopped)
Garlic (minced)

Boil ramen noodles using the oil and seasoning packets. Instead of throwing the block of dry noodles, crumble then into maybe 4 pieces so strands will be shorter. When noodles are cooked drain water. In a separate pan, stir fry garlic and veggies. Season with chili oil (and regular oil if you desire). Add eggs and scramble them. When veggies are cooked, add the noodles. Mix well and season with A LOT of sweet chili paste. Add chopped green onions before serving.

Dinner @ Walis (5/10/10)

Thai-Khmer Fob style on newspaper. The only thing missing is the sticky rice.

Papaya salad, Spicy Squid, Soy Sauce Chicken and fingers.

Soy Sauce Chicken. I struggled many times to make it right. Still not perfect...

Lemongrass Chicken Stir Fry

I had dinner at a new Vietnamese "bistro" and was inspired to make my own lemongrass stir-fry.

Lemongrass (frozen, chopped from Grand Mart)
Chicken pieces (fatty or no fat)
Fish Sauce (the sauce of life)
Sugar (to taste)
Peanut Oil
Red, Yellow, or Green Bell Peppers
Red Onion (for extra color, yellow ok too and sliced)
Garlic (chopped/minced)
Salt (to taste)

Marinade chicken in tumeric, lemongrass, sugar and fish sauce. Overnight works best but I prefer to eat it asap! Stir fry garlic in peanut oil. Add bell peppers. Add onion. Add chicken and mix. Sprinkle more sugar for sweetness and salt to taste. Easy peasy!

Monday, June 7, 2010

Tom Yum-my Soup

Tom Yum Paste
fish sauce
baby corn

And tonight......Baked Rosemary & Thyme Chicken