Wednesday, March 30, 2011

Peanut Sauce-from Thailand

Hi! I lived in Thailand for 10 years and learned from those who served in our home as cooks. The lowly peanut rises to its heights in the Thai peanut sauce
This is my easiest recipe for peanut sauce:
I did not like the one in NT
this is a mild version:
1 can cocoanut cream (savoy)(reserve 1/4 cup if you are making Satay to keep the meat moist)
1T red curry paste
1T roasted chili paste
1T dk brown sugar
1/2 c chunky peanut butter (can use smooth)
1T lemon juice (Tamarind juice preferred)
nampla to taste (or salt)
Stir fry on medium heat: pastes with a small amount of cocoanut cream, when aroma rises stir in cocoanut cream, when bubbly add peanut butter and brown sugar. when incorporated and bubbly turn off.( if you are using right away stir in lemon and add nampla to taste) serve immediately. Peanut sauce can be thinned with chicken stock if you are wanting a thinner sauce to use over greens. if you are serving with satay you can let it come to room temp and serve with the grilled meat. See how easy this is? Hope to get a vdo of this soon :)

Tuesday, March 15, 2011

coming: My version of Peanut Sauce

even my friends who hate peanuts like Peanut sauce!
get ready.
NT does the typical sauce and I must say no and give you my version!!! Living in Thailand does have some perks: Food!!!

Enchilada Sauce--oh Wow!

I know that my randomness is coming out here and its ok if you need to stop reading! I do promise that more NT is coming and today I will write about making the NT enchilada sauce. After living with a family who's background was Mexican, I found some amazing foods that I still make today. Our hostess made her enchilada sauce from SCRATCH(as well as all tortillas, etc.) She gave me the recipe but after 30 years its gone. I have used some very excellent canned sauces but what NT enchilada sauce does is to bring back that flavor I remember. OK, you need 1/2 package of Ancho chilis(yes they are not cheap) I bought a couple of different ones but made the decision on the Ancho called for, a good decision: they are not hot and enchilada sauce is not spicy. The total ingredients: the chilis,olive oil, onion, cumin,stock,garlic, tomato paste, red wine vinegar. You must be careful with any chili, fresh or dried. I was careful but did not use Gloves(they make me itch) the chilis can be put aside while the olive oil, onion and cumin are saute'd. add stock and chilis and boil. (if needed, skim it) simmer, whisk in garlic tomato paste and vinegar. simmer covered 45min(I did add some extra water)Meanwhile I tried the breaded chicken breast recipe. I do not think I have the patience for all the dredging but it did have great flavor: Pound the breasts( i did it with a motar), dredge through flour, then egg then breadcrumbs/parmesan cheese. Then because I had time while the sauce was simmering, The enchiladas were prepped. I used the Ezekiel tortillas, grated cheddar cheese and chopped onion. Since the sauce was done it was zipped in my blender(there is a Hot Liquid level on mine) so the first set went on the bottom of my 9/13 then a layer of tortillas, chopped onion cheese, then another layer of tortillias and the next sauce set, cheese on top sprinkled with more fresh onion. Covered with foil baked at 400 25min. Wish there was a picture! The recipe for the sauce said 3 cups but I know it made 5 cups. My husband was very excited and loved the flavor and so did I: mexican comfort food:)

Saturday, March 5, 2011

poached eggs

I know that it does not come from the cookbook. Poached eggs are a perfect way to make eggs, hard or soft! Bring small pot of water to boil with 1/2 t of salt. crack up to 4 eggs into boiling water, lower heat and cover. set timer for 2 min and check on the eggs. As they become more done you will notice a change in the color of the yolk: from the dark yellow to the pale yellow of hard cooked eggs.When they are to your liking pour off the water and the eggs will be in a great form ready for eggs benedict or just on toast. I have pulled the pan off the heat, poured off the water and let them sit while getting other things ready. This made it possible to have them perfectly cooked and still warm. Ps. there is a smallish amount of white that separates but i just send it down the drain with the water.