This versatile dipping sauce is perfect with any Thai meal and great on Thai style omelettes, rice and noodles dishes, spring rolls and Gai Yang (Thai BBQ Chicken).
This is so easy and you can make a fantastic chili paste that is healthy and free of any artificial ingredients. Most store bought brands have preservatives and chemicals. This one is just chili paste and nothing else.
This is a fiery chili paste, which was shared with me from my friends in New Delhi. It is wonderful and a must for chili and garlic lovers.
Thailand has always been one of my favorite places to visit. There are wonderful people, amazing sights and fantastic food. What more could you ask for?
I wanted to share some simple Thai recipes, as I know most of you love Thai food, but many people think it\’s complicated to prepare. Actually it\’s very easy if you follow a few simple steps. Bottom line, you need to have everything prepared and ready to go before you start and then it\’s just a matter of putting it all into the wok in sequence.
Make sure you are careful with your ingredients, as the flavor is well balanced, so the ingredients are key. If you have any questions about the ingredients, just refer back to the \”Thoughts on Setting up your Kitchen\” post in December 2010. Experiment and have fun.
Here is a very basic Thai stir fry dish, which can be ready in 20 mintues from start to finish. This is my absolute favorite, and it is very easy to make. Warning: it can be really hot, and in Thailand, it can be like napalm! If you find the Thai chilies to be too hot, then you can substitute jalapenos or serranos.
This is a wonderful dish, which reflects the rustic cuisine of the Lyon region perfectly. The use of Dijon mustard is a must.
Okay, now we are in week four and the color is noticeably darker than last time we looked and the aroma is clearly coming around. I am thinking that it will be at least another 2-3 weeks and they should be ready.
As you can see from the pictures, the Tonga beans are quite a bit darker than the Tahitian beans. The aroma is clearly very different, with the Tonga beans giving off a pleasing fig like aroma versus the Tahitian which is quite floral and bright.
If you want to try this project it couldn\’t be easier. Just buy a bottle, order the vanilla beans from www.beanilla.com and fill with vodka. Then be patient.
So many of you asked for this recipe, so I am happy to share it. This is a modified version of a recipe from Claudia Roden\’s wonderful book \”Arabesque\”.
She has given a very authentic recipe which according to her book is, \”the most famous Moroccan chicken dish\”. Which I can believe, as it is amazing. I have modified it to make it a bit easier to prepare.
Firstly, you will need to find a somewhat unusual ingredient, preserved lemon. Don\’t try to make it without this, as the flavor will just not be there. Check your local Arab or Armenian food market and if you can\’t find preserved lemons, lemon pickle is a very good substitute. Normally, these lemon pickles will be from Egypt.
Serve this with a New Zealand Sauvignon Blanc.
6 Chicken Thighs, bone in and skin removed, except for one, where you should leave the skin on for flavor.
2 large Onions, chopped very fine
3 Tbsp Extra Virgin Olive Oil
3 Garlic cloves, crushed
Large pinch of Saffron threads, about one tsp.
1/2 tsp powdered Ginger
1/2 Lemon, juiced
2-3 Tbsp Cilantro
2-3 Tbsp Parsley
3 small Preserved Lemons, with pulp removed and rind sliced thinly
16 green Olives, with pits
Salt and Pepper
Heat olive oil up in a large casserole or other heavy pan, and then add onions. Let them cook until soft, but do not brown them. When done add in the ginger, garlic and saffron and stir well.
Salt and pepper the chicken on both sides, being light handed with the salt, as the olives can be very salty. Put in the chicken and lightly saute on each side, maybe 2-3 minutes per side only. Add about 1 1/2 cups of water cover and cook on simmer for 45 minutes turning at least once.
Remove the chicken and add in the lemon juice, preserved lemon, cilantro, parsley and olives and reduce the mixture down by approx. half. This should take about 7-10 minutes. Add the chicken back into the pan, warm through and serve with couscous.