All posts in Asian


Green Curry

I am currently obsessed with Thai Curry!  What’s better than a big bowl of warmth with a bit of a kick!?

I have started making curry daily for lunch AND/or dinner.  I have discovered that using almond milk, as oppose to coconut milk, gives the nice creamy texture without all the fat that comes with coconut milk.

The vegetable, grain and protein combinations here are endless.  Really, once you get the hang of making it, you can pretty much use a combination of whatever is in your fridge and pantry to make a wonderful curry.
I will give the recipe for this combo because I happened to photograph it, but I’ve made many and will list other possible combinations below

Serves 2
3/4 – 1 cup of a cooked grain (use your Basic Grain recipe that you should always have ready and on hand)
2 T Thai Curry Paste (red or green)
Handful of edamame beans
Handful of Snap Peas, cut crosswise
Handful of Cabbage, coarsely chopped
1 Baby Bok Choy, roughly chopped
2 Cups Almond Milk or one can Coconut milk

In a sauce pan, combine your grain, beans and peas, curry paste and about 2 T milk.
Saute for awhile so the vegetables really get a chance to cook in the curry and absorb the flavors
Add the remaining milk and bok choy
Simmer partial covered for a few minutes or until vegetables have reached desired tenderness

If you are making your grain at the same time, do not add it to the curry.  Simply pour your warm curry over your warm garin.  I mixed my grain into my curry because it had been in the fridge and needed to be warmed.
If you are using a meat, add it to the pan during the first step with the curry paste.
My Other Favorite Ingredients:
Shredded Carrot
Any type of beans
Japanese Eggplant
Can easily be doubles, tripled…  You really can not mess up here… So simple and delicious!

Thai Coconut Rice with Fresh Mangos

Asian, dessert 0 Comments
 My favorite Thai dessert!
Super easy to make for a crowd, this recipe can even be tripled
and made way in advanced

Picture I took while in Thailand
Served in little banana leafs 
Enjoy warm or at room temperature 
Somewhat adapted from the Food Network 
Yields 6 servings
1 T olive oil
1 1/2 cups basmati rice
1 (14 oz) can unswetened coconut milk
2/3 cup water
1 t salt
1 large ripe mango, peeled and cubed
coconut for garnish
In a large sauce pan heat the oil over medium heat
Add the rice and stir to coat
Add the milk, water and salt
Bring to a boil and, cover and simmer for 20 minutes, or until all liquid is absorbed
Remove rice from the heat and fluff with a fork
Place the lid back over the rice and allow to steam for 5 minutes
Put out onto a serving dish, top with mango cubes and garnish with coconut
yumyum this is dangerous


Thai Cucumber Salad

Asian, salad 0 Comments
Spicy yet Cool and Fresh
So nice on a hot sticky summer day in Thailand… or SF

I have no idea where I got this recipe.
Yields 4
4 T sugar
2 T rice wine vinegar
1/2 t salt
4 T water
Red Pepper flakes to taste
2 cups cucumbers, peeled, seeded sliced 
1/4 cup red onion
1/4 cup fresh mint roughly chopped
1/4 cup fresh cilantro roughly chopped
Combine the sugar, vinegar, salt, pepper and water in a small sauce pan over high heat.
Stir until sugar is dissolved 
Let it come to a boil and simmer for 3 minutes
Let cool
In the meantime, prepare your cucumber, onion, mint and cilantro in a medium bowl
Pour the vinegar mixture over your vegetable mixture and toss to coat

Miso Cod and Japanese Eggplant over Sesame Cabbage Rice

Asian, grain, seafood 0 Comments

a winner for sure
I’m asked repeatedly by clients to make this

Miso-Glazed Fish:
(note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish

2 T Mirin
2 T rice wine vinegar
1/3 cup miso paste, white or brown
2 T sugar
oil for baking
4 skinless cod fillets (about 6 oz)
Scallions for garnish

Combine the first 4 ingredients in a small pan
Whisk constantly over low heat until the sugar melts
Transfer glaze to a small bowl and let cool completely

Heat the broiler, with rack 6 inches from the flame
Coat a baking sheet with oil
Arrange the fish on the sheet and brush generously with the glaze
Broil until fillets are browned on top and opaque throughout 6-8 minutes

(note) You can use your Basic Grain recipe here! After you have made the cabbage add about 2-3 cups of grain and mix well.  Add the 2 t rice wine vinegar, cover, and warm at low for a minute or 2.
Also, I did not have fresh ginger once so I used my pickled jarred ginger that I always have on hand in the fridge, it is so delicious, I eat it plane 🙂

2 T safflower oil, or other natural flavor oil
1 cup cabbage, coarsely chopped
1 t peeled and minced fresh ginger
1 garlic clove, small minced
1 cup long grain brown rice (I like Basmati because it cooks the fastest)
1 1/2 cups water
2 t rice wine vinegar
1 T sesame seeds

Heat Oil
Add cabbage, garlic and ginger, cook uncovered for about 2 minutes on medium until wilted
Spoon cabbage mixture onto a plate (or at this time add your pre-made Basic Grain)
Add rice to the pan and stir until lightly toasted, about 1 minute
Add a pinch of salt and water
Bring to a boil then reduce to low
Cover and cook for 30 minutes
Remove from the heat and let stand for 5 minutes
Stir in the cabbage mixture, vinegar and sesame seeds
Toss and enjoy

Japanese Eggplant:
1 T rice wine vinegar
1 T soy sause
1 T sesame oil
1 T brown sugar
1 T minced fresh ginger
1 garlic clove minced

8 Japanese eggplant, cut crosswise into about 1 inch pieces
oil for pan
salt pepper
sesame seeds and scallions for garnish
Whisk the first 6 ingredients
Heat the oil in a large skillet (maybe cook in batches, you want the eggplant to have lots of wiggle room while cooking)
Add the eggplant and cook for a few minutes, tossing often
Add the sauce, being sure that all the eggplant is covered equally by the sauce.
Turn the heat up and really grill and brown the eggplant
reduce the heat and simmer until the sauce has turned glaze-like