Saturday Project

Archive for the ‘Cooking’ Category

เมนูนี้สืบเนื่องมาจากอยากใช้น้ำพริกเผาที่มีเหลือค้างๆอยู่ในตู้เย็น เลยลองปรึกษา Google ดูว่ามีสูตรอาหารอะไรง่ายๆน่าสนใจมั๊ย ก็ไปเจอเมนูนี้ใน website ของแม่สลิ่ม “ข้าวผัดน้ำพริกเผากุ้งเสียบไข่เค็ม”

อืมมม แค่ชื่อก็ดูดีแล้วอ่ะ ของในบ้านก็มีเกืิอบครบ ขาดแต่กุ้งเสียบ ไม่เป็นไรหาเนื้อสัตว์อื่นใส่แทนละกัน

  • เริ่มจากข้าวสวยประมาณพอกินสองคน ตักน้ำพริกเผาสองช้อนใส่ถ้วยเล็กๆไว้
  • สับกระเทียมขยุ้มนึง หอมหัวใหญ่ซักครึ่งหัวหั่นเส้นยาวๆ พริกขี้หนูซอยมากน้อยตามชอบ
  • ไข่เค็มฟองนึงหั่นชิ้นเล็กๆ เนื้อเค็มหั่นชิ้นเล็กใส่ถ้วยไว้ (อันนี้ใส่แทนกุ้งเสียบ)
  • มะนาวหั่นเสี้ยว ไว้บีบใส่ข้าวผัด
พร้อมแล้วก็ลงมือผัดได้เลยโดยเอาน้ำมันใส่กระทะนิดหน่อย เอากระเทียมลง หอมใหญ่ลง ผัดพอหอม ใส่น้ำพริกเผาลงไปยีๆในกระทะ ตามด้วยเนื้อเค็ม แล้วก็ข้าวสวย ผัดๆคลุกๆให้ข้าวกระจายทั่วเข้ากับน้ำพริกเผาและเครื่อง สุดท้ายใส่ไข่เค็มและพริกขี้หนู ปรุงรสด้วยซีอิ้ว น้ำปลา น้ำตาล ตามชอบ
จากนั้นตักใส่จาน เสริฟพร้อมมะนาวเสี้ยว
^ ^ ฮื่อ อร่อยใช้ได้ทีเดียว ขอบอก

Been a year and two months since I moved in here, living with Ae in new house. I’d barely cooked thank to P’ Yupin, our ex-housemaid. I think she just love love cooking and we just love love every dishes she had cooked for us, three meals a day. Lucky me! Since P’Yupin is incharge of main courses related task, I then turn my interest to baking pastry lately. Anyhow, Ae has introduced me to a blog called “A Hamburger Today”, and he is a big fan of this blog. There are tons of Hamburger recipes, Tips, and reviews of Hamburger shops all over the US. I scrolled from page to page to see a lot of mouth-watering Hamburger photos, and this is what i picked — > http://www.seriouseats.com/recipes/2010/05/ultra-crispy-burgers-recipe.html by J. Kenji Lopez-Alt

It’s very easy. Just add some salt, pepper, sage powder, and Worcester sauce to fresh ground beef. Mix all with your hand, and then form it into patties. See? I’d never known before that making patty is so so simple like that.

Bon Appetite!

Hamburger Bun

Pickle

Salad

All in one plate

Japanese tofu soup

Ps 1) I don’t use to eat rare or medium-rare beef, so I over-cooked mine a little bit. And it was great!

Ps 2) If you are not a beef eater, you can substitute it with ground pork here. Still taste great, I believe.

I’m so excited and can’t wait to post this!
So pleased that i log in my wordpress account after a 6-month-no-post period.

This week my sister has staying at my place while Ae was away for a seminar held in Ireland. Me and Noot mentioned vaguely to P’Yupin (our maid) yesterday like “oh well, we never had Nam-prik (Thai chili dip) quite sometime”. And when i got home tonight, i  found full Nam-prik-ka-pi set laying neatly on dinner table. It’s like a magic! P’Yupin went shopping for all needed ingredients, even green gumbo and egg-plant which are not that normal in typical Nam-prik-ka-pi set. (Noot also mentioned that she love gumbo and me mentioned eggplant.) And here are photos that i’m thrilling to share, especially to you Ae! I wish you were here. Don’t feel jealous okay? ;-D

Nam-prik

Nam-prik on the right surrounding by various vegetable. At the top left –> gumbo and cabbage. Top-right is Cha-om omelet. And my favorite charcoal grilled green eggplant at the bottom left.

Gumbo

Closed-up of Noot’s favorite, boiled gumbo.

Pla-too

Ahhh…. Crispy deep fried Pla-too fish. The must in every Nam-prik-ka-pi set. On the right of Pla-too are fresh cucumber and Thai local vegetable called “Ma-kue”.

Noot eating happily

Noot and her favorite gumbo. Small bowl on her right is a soup of the day (แกงจืดตำลึง). Sorry that i can’t type the name of this soup in English. Too hard to write a pronunciation for this one.

Enough for today update and thank you to P’Yupin. Your Nam-prik almost make me burst into tears (of hapiness) ha ha ha 😉 Will watch Football match Italy vs Slovenia. Thank you everybody for stopping by and reading my story. And good night to you all.

Ps. Sorry if the photos are grainy and not quite nice. I took them via my mobile phone camera since Ae has brought the compact canon with him to Ireland.

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I first heard of this in Martha Stewart’s TV show one evening.

…..BLT? ……What’s that?

……Oh right. Just another American acronym.. But wait.  It looks yummy. Maybe I should try making this on weekend.

The Best BLT with Roasted Red Pepper Mayonnaise (from www.joythebaker.com)

Ingredients: makes one sandwich

  • 2 slices of your favorite bread, toasted
  • 3-4 slices of tomato
  • 2-3 leaves of butter head lettuce
  • 4 -5 slices of crisp bacon
  • generous slather of roasted red pepper mayonnaise

How to:

  • Cook up bacon and drain of a paper towel.
  • Rinse lettuce leaves, and pat dry.
  • Slice tomato slices and let rest on a paper towel.
  • Toast bread and slather with as much roasted red pepper mayonnaise as you like.
  • Top with bacon, tomatoes and lettuce.  Top with other slice of bread and you’re done!

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Roasted Red Pepper Mayonnaise

Ingredients: makes about 1 cup of mayonnaise

  • 1 large egg yolk
  • 3/4 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 1 roasted red pepper, coarsely chopped. (the canned one will save your time!)
  • 3/4 cup vegetable oil

How to:

  • Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper in the bowl of a food processor fitted with the blade attachment.
  • Mix for about 30 seconds.  Add a pinch of salt and pepper and whirl again.
  • With the machine running, gradually add the oil until the mixture starts to thicken and emulsify.  I added the oil in a steady, but very thin stream.  The mixture will start to emulsify at about the 2 minute mark.
  • Once it starts to emulsify, you can add the fat more quickly. If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

Store in an airtight container and refrigerate.  Lasts for 3-4 days.

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Combined

simmering_2 (Large)

I love love reading and writing blogs.

Why?

Because it makes me know something more every day.

Something I am passionate about = = = Foods of course!

 

These are many things I’ve learned about CURRY. (Facts from Wikipedia)

 

  • The word CURRY is derived from the Tamil, an ethnic group in India, meaning “vegetable in sauce”.
  • Now a day, CURRY is a generic term, refer to almost any spiced, sauce-based dishes cooked in southern Asian styles.
  • CURRY’s popularity has spread outward from India. Each culture has adopted spices in their local cooking to suit their preferred tastes.
  • Huge popularities are found in Thai, British, and Japanese dishes
  • Japanese curry is, one of the most popular dishes in Japan. It is usually in form if karē raisu — curry rice

 

Hmmmm……

That’s enough. Thinking of Japanese curry rice makes me hungry.

Let’s make Japanese Curry, shall we?

 

Ingredient:

  • 250g  meat of your choice (pork or beef or chicken), diced into small cubes
  • 300g chopped onion
  • 100g carrots, cubed
  • 400g  potatoes, cubed
  • 125g pack of Curry Sauce Mix (me use House Vermont brand)
  • 1 Tb spoon butter
  • 850 ml plain water (or milk if you want thick n’ rich sauce)

 potato (Large)

carrot and onion (Large)

 curry brick_vertical (Large)

 

How to:

  • Heat butter in big pot.
  • Add chopped onion. Stir for a few minutes.
  • Add meat. Cook until no longer pink.
  • Add the rest vegetable in one go
  • Add water then followed by the curry sauce mix. (This seasoning is in form of a condensed ‘brick’ which will dissolve in the boiling water.) Add salt to taste.
  • Let this simmer for 30 minutes. Serve hot on rice.

 ——- I-TA-DA-KI-MAS! ——-

 combined

Gana_cover (Large)

Remember my Gana-chai?

Yeah, the Chinese pickle that I made a while ago. I just googled around to find if there’s any dish which its ingredients contain Gana-chai. And this is the interesting one, “Stir fried Tofu with Cowpea and Gana-chai” (ผัดถั่วฝักยาวกับเต้าหู้และกาน่าฉ่าย). Hmmm…. I said sounds good with rice. What say you?

 

Ingredients:

  • 5-7 Thai hot chili (bird chili or so-called prik-khee-noo)
  • 2 cloves garlic, coarsely chop
  • 10 strips cowpeas
  • 1/2  cup carrot, diced into small cubes
  • 4 Tb spoons Gana-chai pickle
  • 1/2 – 1 Tofu cake (or sheet whatever you call)
  • 2 Tb spoons Vegetable oil

 

How to:

  1. Cut cowpea into 1/2” length and dice tofu into small cubes. Set aside
  2. Heat vegetable oil in frying pan. Add tofu, fry until tofu became light brown and a bit crispy at the edges.
  3. Add chopped garlic and stir for 30 second
  4. Add cowpeas and carrot, stir for a few minutes.
  5. Add Gana-chai, stir fry for another few minutes. Add salt or seasonings to taste.

Meet the ingredients

3 ingredients (Large)

 

The HOT stuff!

The hot stuff (Large)

 

And the star….. Gana-Chai

Gana pickle (Large)

 

Stir them all in frying pan and you will get this. It’s soooo easy and yummy, believe me ;-D

Finish (Large)

Blueberry Crumb Bars

Blueberry Crumb Bars

 

I just bought a new 9”x13” baking pan from Isetan, so, I thought it would be nice to bake some “Bars” dessert. And again, I skimmed through Smitten Kitchen (which is my favorite at the moment) and found this interesting recipe = = “Blueberry Crumb Bars”. I thought of some good reasons to go for it.

…First, it looks so easy.

…Second, it looks delicious.

…Third, I got almost all needed ingredients on hand except for…

…Forth, WHAT!!?? Fresh Blueberry!?!? How could I find 4 cups fresh blueberries here in Thailand (…sigh).

But, still, I was so determined to bake it so I decided to risk it and substituted the fresh fruit with the ready-to-eat canned blueberry filling. I had also use lime zest in my batch (although the original recipe said lemon zest) since lemon is quite rare in Thailand. Okay, let’s move.

 

Ingredients:

For dough

·         3 cups all-purpose flour

·         1 cup granulated sugar

·         1 teaspoon baking powder

·         1 egg

·         1/4 teaspoon salt

 

For filling option#1 (according to the original recipe)

·         Zest and juice of one lemon

·         4 cups fresh blueberries

·         1/2 cup  granulated sugar

·         4 teaspoons cornstarch

 

For filling option #2 (if you live in a hot & humid country like Thailand where finding fresh blueberries is impossible)

·         1 can of blueberry filling

·         Zest of 2 limes

 

How to:

1.    Preheat oven at 375 F (or 190 C). Line 9”x13” baking pan with greased baking sheet.

 

2.    In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder, salt, and lemon (or lime) zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half or dough into the prepared pan to make lower-base crust.

2.1  This is just a comment added by me. For those who live in tropical zone, you may find it’s hard to prepare such “crumbly” dough as butter will melt quickly in the room temperature like 37 C (or 90 F). You have to do this process very quick or ingredients will be combined together and become a big chunk of cookies dough. So, I suggest that one should put butter in the freezer before mixing crumb. Also, mix crumb using food processor (attached with 2 curved blades) if you can. Mixing ingredients in food processor takes much less time than using a fork!

Crumb

Crumb

 

 

Pat crumb into pan to make lower-base crust

Pat crumb into pan to make lower-base crust

3.    In another bowl, stir together sugar, cornstarch, and lemon juice. Gently mix in blueberries. Sprinkle blueberries mixture evenly over the crust.

3.1  For those who pick filling option #2, just open the blueberry filling can and spread it all over the lower-base crust. Easy huh?

Spread blueberry filling over the crust

Spread blueberry filling over the crust

4.    Crumble remaining dough over the berry layer.

 

Crumbs on top, ready to bake

Crumbs on top, ready to bake

5.    Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into small rectangular bars. Yield approx 36 bars.

 

YAY ME! I DID IT, I DID IT…

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