Kaffir Lime Leaves (sometimes simply known as lime leaves) is an ingredient common in Thai and other Southeast Asian cuisine. It’s incredibly aromatic – just rub one leaf between your fingers and you’ll smell it’s sweet perfume immediately. Kaffir limes are not the same as the standard limes you may be familiar with in the west. […]
Thai Beef Salad, or Yam Neua has a many variations as there are Thai cooks… or so I’ve heard. One thing is for certain, the beef is always grilled. Well… I’m going to break that cardinal rule by broiling the steak. Think of your broiler as an upside-down grill. You’re cooking the food using direct heat which sears the outside while keeping the inside tender. It’s clean, easy, and it’s my go-to method when I don’t have the time or patience for preparing coals. Or if the weather is just not conducive for grilling.
Another benefit to the broiler, is that if you have an oven, you have a broiler – no extra piece of equipment is needed! You may use a grated broiler pan (which allows air to circulate under the food), however you can accomplish the same thing by turning the steak half way through the cooking time.
Broiling is super easy, but there are a few tips to keep in mind:
Move the oven rack to the highest possible position.
Most broilers have only two settings, on or off. However, there are some that have a high or low setting. If that is the case, use the high setting for this recipe.
Be sure to preheat the broiler as you would the oven.
When you place the food under the broiler, be sure to center the item directly under the flame to ensure even cooking.
This recipe is all about delicious convenience – quick, easy, full of flavor and it’s healthy! I’d say that makes for a perfect weekday meal!
Drunken Noodles, or pad kee mao, is a Chinese-inspired dish served in Thailand and Laos. There are numerous theories about how this dish was created. Some say that you have to be drunk to tolerate the heat. Others say it’s because it’s one of the only street foods available to late night partygoers. However, the story I grew up hearing was that the dish is so hot, that you get drunk trying to temper the heat with the consumption of alcohol.
In this Drunken Noodle recipe I used tofu as the protein, though feel free to use an animal protein such as chicken, beef, or shrimp. So let’s talk about the name-sake ingredient , the noodles. I have seen this dish prepared with one of two rice noodle varieties. One is made with wide rice noodles that resemble the width of something like fettuccine. The other, (and the one that I prefer) is to use rice flakes – par boiled rice grains that are rolled and shaped into sheets. Once dried, they are cut into squares, rectangles, or triangles – they can be found at most Asian grocery stores. Unfortunately, rice noodles don’t have a European equivalent – so if you don’t have an Asian grocery store near by, try online. When you’re preparing the noodles, do not boil them. You want to soak them in warm water. This way the noodles will soften slightly, allowing the them to soak up all of that wonderful spicy liquid from the stir-fry.
Well hello there! You may have noticed that Hapa Nom Nom has been a bit quiet this past week. I am currently in the throws of moving across the country and I am without a kitchen, and often without Internet access.
My good friend Nagi of RecipeTin Eats, Food Blogger Central, and the creator of the new must-have cookbook for chicken wing lovers: Baked Wings – has graciously created a guest post for Hapa Nom Nom and I couldn’t feel more honored. After you have checked out her incredible Thai Coconut Pumpkin Soup she has created here, please visit her site RecipeTin Eats – she’s doing a lot of amazing things!
Mr. HapaNom and I will be driving across the country, so be on the lookout for pictures and updates from our trip on Facebook, Twitter, and Instagram.
A few months ago I posted this Chicken Satay Recipe, it has since become an addiction. “What do you want for dinner?” “What do you want to make this weekend?” “What do you have a taste for?” Invariably the answer was, “Chicken Satay!” I couldn’t get enough – I wanted more.
Like any good junkie ‘chasing the dragon,’ I needed a bigger high – the satay alone was no longer enough. I needed to take it to the next level – kick this dish into 6th gear and take this baby off-road. Thinking of new ways to feed my addiction, I thought of making a Chicken Satay Pizza. Why not? There’s BBQ Chicken Pizza and that’s amazing! I’ve even seen a Thai Chicken Pizza, although I didn’t want ‘Thai-like’ flavors. I wanted, quite literally, authentic Chicken Satay on a Pizza. When I proposed the idea to my husband, he looked at me like I was crazy and then said something to the effect of, “That sounds disgusting.”
Confident a Chicken Satay Pizza would be delicious, I pressed on and boy am I glad I did! It was awesome! Even my husband (O ye of little faith) had to eat his words, so to speak. He took one bite and immediately I could see by the expression on his face, that I had hit this one out of the park.
I’ll be honest, this dish takes some time – so it may be better suited for the weekend or a day when you have nothing but time. Certainly, you can use any leftovers from the Chicken Satay recipe to expedite the process, but honestly if your household is anything like mine, you’ll not only not have any leftovers, you’ll be licking the plate clean. Either way, it’s worth it!
There are some dishes that are just worth the extra time and energy…Chicken Satay is one of them. Don’t be seduced by the idea of shortcuts by using peanut butter instead of freshly ground peanuts, or pre-made satay sauce that comes in a jar…there is satay and then there is satay. Likewise, don’t be deterred by the long list of exotic ingredients or time devoted to creating this dish, because it is all worthwhile. Moreover let’s be honest, meat on a stick when done right, is an amazing thing – let’s not screw it up by cutting corners. So what is satay? Simply put, satay is skewered, barbecued meat originating from Southeast Asia and often served by street cart vendors. You may be wondering how street food can be served to the masses when I just went on about the labor involved. Yes, the prep work can be time consuming – except the ajad, which is very quick and easy to make – everything can be prepared ahead of time and like most things, once you know what you’re doing, things move pretty quickly. So, whether you make it all at once on the day you want to serve it, or prepare it the night before for an event, this satay will be sure to impress.
I heard about the Buford Highway Farmers Market in Atlanta before we even moved from our home in DC. It has made numerous appearances on Alton Brown’s ‘Good Eats’ and even Anthony Bourdain’s ‘The Layover’. The first time I walked through the doors of the market, it was complete sensory overload! There was an endless array of fruits, vegetables, and spices, many of which I had only read about, but never seen. As I made my way around the kaleidoscope of chili peppers and through a forest of sugar cane, I came across a table of banana leaves. Immediately I knew I wanted to use these leaves to recreate one of my favorite Thai dishes – fish baked in banana leaves. It’s succulent, full of flavor, and unlike any other fish I have ever eaten. I love the delicate balance of flavors in Thai food. Sweet, sour, salty, spicy; they all work harmoniously together to give you a full-bodied flavor experience. Even my husband, who is not a big fan of fish, loved this dish.