Wednesday Special 06

It has been a terrific week with so many public holidays here in Bangkok. Despite the political turmoil, we still could find peace and happiness by getting away to the countryside. Managed to travel with T and his friends to the floating market and a beautiful clay workshop in Chachoengsao. Just in those moments, we forgot about all the chaos and enjoyed the trip to the fullest.



Meanwhile, the April's DMBLGIT host - the beautiful and talented Julia of Melanger Baking had sent me the award for winning the contest. So excited! Thanks to Julia, the judges Dominique of De vous à moi, El of Fresh, Giao of Kiss My Spatula and Mowie of Mowielicious. And Andrew of Spittoon!



It is another Wednesday Special. I would like to share a simple dish that mostly served on my dining table. T and I loved this easy-to-cook rice accompaniment and we hope you will too. And feel free to substitute any ingredient if you have your prefererred vegetable or meat in mind!

FRIED PRAWNS WITH SWEET GREEN PEAS AND GINKGO NUTS
Serves 2



Ingredients:
- Olive oil > 2 tablespoons
- Garlic - slice > 2 cloves
- Big prawns - remove head and feet > 4
- Sweet green peas > 100 grams
- Bean sprouts > 100 grams
- Ginkgo nuts > 25 grams
- Tomato - slice > 1
- Salt > 1/4 teaspoon
- Granulated sugar > 1 teaspoon
- Worchestershire sauce > 2 teaspoons
- Coriander or mint leaves > to granish



Method:
- Saute garlic in olive oil until golden brown and fragrant.
- Fold in prawns and fry for a while.
- Add green peas, bean spouts, ginkgo nuts, and tomatoes, followed with the salt, sugar and worchestershire sauce. Stir occasionally until cooked.
- Place in the serving plate. Garnish with coriander or mint leaves.
- Serve.

Fever

I have been absent from blogging for a couple days for one single reason: T was hospitalized. Well, yesterday he was discharged from the hospital and now he is fine and resting at home.

T admitted himself to the hospital after vomiting a few times in his office on Saturday afternoon while I was in the middle of a photography seminar. And he chose the hospital close to my residence to make it convenient for me to go and visit him. Couldn’t believe he still had a very clear mind in the midst of all the discomfort and illness. He was diagnosed of having intestine infection that later at midnight led into high fever. 39.5 degree Celsius and no doctor was available to attend to him because it was a weekend.



I was worried that his body temperature might rise even higher and whether this was H1N1 cause apparently he was having headache, fever, and vomiting. Ice pack, bed bath and body scrub didn’t seem to help much. The temperature was still above 38.5C. He lost his appetite and any smell of meat, no matter how subtle it was made him want to vomit.



Nurse informed us that only the next morning (if we were lucky) the doctor might come early or else normally he would come late on Sunday morning. I didn’t want to take that chance. Emergency department was contacted and I managed to get the Emergency nurse to pressurize the nurse in charge of T to make a serious phone call to the responsible doctor or anybody else who could replace him. I was very upset.



At 6 am in the doctor came. He confirmed then a blood test and H1N1 test were necessary and an hour later the result came okay and H1N1 was negative, so he said that the fever could be due to other reasons, if not just intestine infection alone. T needed to stay in the hospital for a few days until his body temperature went back to normal and stayed stable for 24 hours. In the meantime he was taking pills for both fever and infection. Bought a handy battery thermometer to monitor T’s body temperature constantly and stopped getting annoyed by the fact that the nurse was not measuring as much as what I thought she should be doing...



After staying there for 3 nights and 4 days his condition improved and finally was allowed to go home. This was our first experience staying together in the hospital as I was on work leave to be with him. At the end of it, I could say that no matter how much a hospital was upgraded to be much patient friendly and more-like-a-resort, a hospital was still a terrifying and boring place.



Being in the hospital environment made me realize how much I want to be at home and have a home cooked meal. And this was just what I had in mind…..



LOTUS ROOT SOUP
Serves 4

Ingredients:
- Water > 2 litres
- Chicken carcasses – remove skin > 2
- Big carrots – slice coarsely > 2
- Lotus roots – slice to thickness of 1cm > 300 grams
- Salt > 1 teaspoon



- Granulated sugar > 2.5 teaspoons
- Pepper > 1/2 teaspoon
- Water chestnuts – peel, boil > 100 grams
- Spring onion – chop > 1 stalk
- Coriander leaf > 1 stalk



Method:
- Whack hard the chicken carcasses through the bones to get sections about 3" big. The more bone that is exposed, the more marrow that gets in the soup which will make it richer and more flavorful. Whack several places along the bone just to expose more marrow. Leave aside.
- In a large pot, fill with water and bring to boil. Add chicken carcass sections and boil for 5 minutes. Lots of foam and fats will float on the surface. Remove from stove, drain and rinse chicken carcass sections of the scum and wash the pot thoroughly too. Refill pot with 2 liters of clean, cold water.



- Add chicken carcasses and carrots in the pot. Boil. With a large spoon, skim the surface of any fats and impurities. Fold in salt, sugar, and pepper.
- When carrots are cooked, add in water chestnuts and lotus roots.
- Cook for 20 minutes more.
- Remove chicken bones. Place soup on serving bowl and garnish with chopped spring onion and coriander.

Daring Cooks' Satay

I am not an expert of Thai food despite I have been staying here for 7 years. Pretty much still learning about it everyday. All I can say is Thais have extreme taste buds - the food has to be either very sweet or very sour or very spicy. Nothing less is acceptable. In Thai we call it "khaem khoun" meaning "very tasty or concentrated".



In regards to that, I could say the challenge satay recipe turned out pretty good. Satays were delicious and tasty (according to me and T, a Thai), but the sauce needed a bit of adjustment. Had added a few teaspoons of granulated sugar and soy sauce. The final taste was acceptable by T but I personally would like it even sweeter to resemble satays from my favorite shop.



In DB Forum, jillouci commented that the cucumber dip was missing from the challenge recipe and therefore attached necessary detail of how to prepare it. This dip recipe was easy to prepare and I added sliced shallots and red chilies. End result was fabulous, exactly as what I had expected - sweet, sour, and with a kick! Thanks, jillouci!

Finally, my extra tip to make satays taste better. Reserve 125 ml of coconut milk in a shallow plate and dip satays in before grilling or pan frying.



The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. Thanks to Cuppy for this wonderful and practical challenge. Will definitely make this delicious dish over and over again!

Have made some adjustment to the recipe for my own convenience and preference. Original recipe could be found here.



PORK SATAY WITH PEANUT SAUCE
Makes 38 sticks

1. Satay Marinade

Ingredients:
- Pork shoulder > 400 grams
- Small onion - cut in chunks > 1/2
- Garlic - cut in chunks > 4 cloves
- Ginger root - cut in chunks > diameter 2 cm, length 3 cm
- Lime juice > 5 teaspoons
- Soy sauce > 1 tablespoon
- Ground coriander > 2 teaspoons
- Ground cumin> 1 teaspoon
- Fresh turmeric - cut in chunks > diameter 1 cm, length 6 cm
- Vegetable oil > 2 tablespoons



Method:
- Cut pork into 1 inch strips with thickness less than 0.5 cm and place in a bowl. Set aside.
- Combine everything except ground coriander and cumin, in a blender and blend until smooth.
- Cover pork with marinade. Use fingers gently fold ground coriander and cumin into pork.
- Cover bowl with cling film and refrigrerate overnight.



2. Cucumber Dip.

Ingredients:
- Cucumber - remove skin, cut into 1.5 inch length strips > 1
- Shallots - slice thinly > 5 cloves
- Red chilies - cut small > 3
- Salt > 1/8 teaspoon
- Granulated sugar > 4 tablespoons
- Rice vinegar > 4 tablespoons
- Water > 2 tablespoons

Method:
- Combine cucumber, shallots and chilies in a bowl. Set aside.
- Mix water, sugar, salt, and vinegar in a saucepan. Bring to boil.
- Pour boiled mixture over the cucumber mixture.
- Cool, cover with cling film and chill overnight.



3. Peanut Sauce

Ingredients:
- Coconut milk > 180 ml
- Peanut butter > 3 tablespoons
- Ground roasted peanuts - preferably chunky > 90 grams
- Lime juice > 2 teaspoons
- Soy sauce > 4 teaspoons
- Granulated sugar > 4 teaspoons
- Ground cumin > 1/2 teaspoon
- Ground coriander > 1 teaspoon



Method:
- Mix all dry ingredients in a small bowl. Add soy sauce and lime juice. Mix well.
- Over low heat combine coconut milk, peanut butter, and soy-lime-seasoning mixture. Mix well and stir constantly until peanut butter completely blends into coconut milk. Remove from fire. Do no bring to boil or overcook.
- When it is cool, mix in the ground peanut. Set aside.



4. Pork Satay

Ingredients:
- Marinated pork
- Skewers > 38
- Coconut milk > 125 ml

Method:
- Place coconut milk into a shallow plate.
- Remove marinated pork from fridge and gently slide pork strips into skewers.
- Dip satays into coconut just before grilling or pan frying.
- Grill at 290C or pan fry on medium-high until the edges just start to char. Flip and do the same.

A Happy Visit

Family connection is something I need despite the fact I breathe in all freedom and independence of living as a single expatriate in Bangkok. I feel lucky to be surrounded by the colourful and comfortable lifestyle that makes me think that the next generation of my family, that is my nieces and nephews should have been born here in order to live such a liberated life. Of course that didn't happen.

Family connection brings me regular phone calls to my sister or chats on Skype with my cousin. I keyed in everyone’s birthday in my computer to make sure I remember those important days when they occur. Family connection defines me as a social human being and that remains the same as long as I live. Suffice to say, my family means a lot to me. And that is why I want T to be part of it.



So when recently my auntie decided to visit me here for a holiday with her husband, I was thrilled. I have been talking so much to her about my life here. Hearing too many good things about a place for too many times, she no longer possessed any slightest power to reject my invitation. Her husband’s initial fear of heat finally was put into peace when I convinced her that the weather here was fully bearable during the year-end period. So finally they were here, eager and excited like kids on a school holiday.



They were introduced to T and to the food which they loved entirely minus the spiciness and sourness. They met nice people. For instance when they went to a dessert store and the seller offered them dessert sample, they tried it, and decided they wouldn’t want to buy and gradually walked away. The seller was still giving them a smile. That was something remarkable for them. Safety is another thing they felt here. My aunt enjoyed browsing in supermarkets and making price comparison with those in Hong Kong.



To spice up their holiday here, whenever they were at my place, I tried to create some activities. And frankly speaking as much going-outs as I wanted to plan for them, I had to bear in mind I was dealing with 60-something-year-old persons here. Being modest with the options is good and despite their fit condition, I had to make sure were they were not over exhausted or over walked. Comfort and safety are a must.



I was entirely surprised how much they enjoy a sushi-making session. The idea came up one afternoon after my auntie was commenting about Japanese food and we decided to carry it out the next day. These 2 energetic matured persons were totally inspired to create various decorations for sushi. They had so many ideas, so keen to explore, so creative. And I believe you will agree with me when you see what they have made.



And now they have left, I and T really miss them, a lot!

"Auntie Ngai and Uncle Loh (or Auntie Easy and Uncle Handsome, as how T referred them from Thai translation), this post is dedicated to you. See you again very soon, and you are always welcome here!"

Recipe for Sushi, please click here

Morning Surprise

To my surprise this morning I found Tank’s email in my inbox, titling DMBLGIT November 2009: Winner Announcement. The content was the congratulation for winning the award and the winner badge in five color options.



I was stunned, never expected to see another DMBLGIT award so soon. So I figured I was lucky and should be thanking Le Petrin for hosting November DMBLGIT, Andrew from Spittoon for creating such event, and the talented panel of judges: Bron, Sabra, Julia, Mowie and Claude-Olivier.



The moment I got this, the very first friend that I thought about was Fitri of Rumah Manis. She always teased me about my macarons and photo contests, and now she is the one who won a contest with her macaron photo. And this time it is special because we are actually getting winner badges from the same contest. I should quickly go and tease her.



At the same time I really want to post something before weekend. And as usual, I never get enough of the Daring Bakers/Cooks’ Challenge until at least I get a couple of rounds. The possibility of developing different flavors and filling never stops thrilling me. So I was back in the kitchen with my previous Cannoli recipe and worked out something suitable for the filling, only this time it is savoury.

Having made so much of Cannoli, my testimonial is Cannoli is a super delicious pastry, either sweet or savoury and suitable for any occasion. And I believe most people who have tried it will agree with me!



SPICY MINCED PORK CANNOLI IN MINT
Enough to fill 10-12 four-inch cannoli

1 Cannoli shell
Please refer to Daring Bakers' Cannoli



2. Filling

Ingredients:
- Butter > 2 tablespoons
- Garlic – chop > 5 cloves
- Carrot – cut to cubes > 1/2
- Minced pork > 260 grams
- Ground coriander seeds > 1 tablespoon
- Granulated sugar > 1 teaspoon
- Salt > 1 teaspoon
- Red chilies – slice > 5
- Mint leaves – slice> 1 stalk
- Kaiware sprouts - to garnish
- Ground red bell pepper - to sprinkle



Method:
- Saute chopped garlic in butter until fragrant.
- Fold in carrot cubes. Cook for a while.
- Then add minced pork, ground coriander seeds, sugar, and salt. Adjust seasoning to suit your taste.
- When it is cooked, add chilies and sprinkle with mint.
- Ready to use for filling.
- Garnish shell with a small bunch of Kaiware sprouts and stuff with fillings.
- Sprinkle top of shells with ground red bell pepper and serve.

Meet The Sisters

My Saturday surprise, T asked me to join him and his sisters for a trip to Prachin Buri, 2-hour drive from Bangkok. It was a family gathering packed with fun, food, plus a respectful visit to the temple, and his mother's and grandfather's graves. All within the same day, Sunday.

So I took the initiative of baking something nice for the family members and the monks, and he was pleased knowing I took the trip seriously. As he asked what would be practical to bake for such an occasion with very little time left for baking on a Saturday night, I suggested swiss rolls. He agreed to help by staying overnight so we could leave home together first thing the following morning.



While baking swiss rolls didn't seem to really take up a lot of time, but when it came to baking 4 trays plus cooling, preparing and applying filling, rolling and cutting, my initial comment of 'practical' seemed very subjective to him. But yet, he was there, patiently messing up his hands with the filling and rolling. And he took over all the cleaning sessions in between each bakings. Hmm, sometimes I wonder what are the great things I have done to deserve him?? He has definily won my heart in baking assisting department.

We managed to bake 80 pieces of swiss rolls filled with strawberry and blueberry marmalade and were both pleased of our home-made craft albeit the rolling didn't seem to be tight and neat enough. Finally finished at half past midnight - 3 hours after we first laid our hands in baking ingredients. We quickly brushed our teeth and headed to bed. 5-hour sleep was all we could possibly have in order to catch a taxi at 5:30 in the morning. Gosh, time was ticking away...



To remember this special trip, I like to post an Omelette recipe that was once prepared by T for my close friends' visit a few weeks back. And yes, the croissant challenge with Sue of Munchkin Munchies is on this week! Yeah....

PRAWN OMELETTE IN SWEET AND SOUR TOMATO SAUCE
Serves 4



1. Prawn Omelette

Ingredients:
- Garlic - mince > 1 clove
- Whole eggs > 2
- Prawn - shell, devein, chop coarsely > 150 grams
- Carrots - grate > 100 grams
- Spring onion - cut small > 1 stalk
- Corn flour > 1 tablespoon
- Baking powder > 1/2 teaspoon
- Salt > 1/8 teaspoon
- Vegetable oil > 175 ml

Method:
- Mix all ingredients, except vegetable oil together.
- Preheat frying pan. Fold in vegetable oil and wait until it is very hot.
- Pour half of omelette mixture into pan and fry until it is golden and fully cooked, then invert and do the same to the other side.
- Fry the rest of the omelette mixture.



2. Sweet and Sour Tomato Sauce

Ingredients:
- Corn flour > 1/2 teaspoon
- Water > 1/2 cup
- Garlic - mince > 1 clove
- Tomato sauce > 1 tablespoon
- Vinegar > 1 teaspoon
- Oyster sauce > 1 teaspoon
- Sugar > 1 teaspoon
- Boiled green peas > 5 grams

Method:
- Dillute corn flour in water.
- Mix in the rest of the ingredients. Keep stirring and bring to boil.
- Pour on top of prawn omelette.
- Serve hot.

A Fall and A Crack

After the relationship is over, it is time to start taking care of myself even more. It is typical, crucial and the best that one can do in such situation. The focus has now shifted from two to one.

Thinking about doing just that reminds me of a small accident I had when I was with C - one Sunday afternoon I fell from my bed and my right back landed on the edge of the bed frame. The pain followed almost instantly. The muscle pain relief cream didn't seem to work as usual so two days later I went to see a chiropractor. He referred me to an internist who did a thorough checkup on my back and requested an X-ray. The result came out showing an early crack on one of my right rib segments and the doctor put me on medication right away .



I was worried and totally refrained from all exercises and yoga practices. The doctor also advised me to consume more Calcium which raised the occasion for me to cook something that contained the rich-in-Calcium anchovy. And that was how this Fried Curry Cucumber with Anchovy came into place.

The following two weeks I went back for another X-ray and the result confirmed that the rib segment had recovered itself. It was a true relief! Writing down the recipe for this dish just brought back that memory...



FRIED CURRY CUCUMBER WITH ANCHOVY
Serves 3 persons

Ingredients:
- Cucumber – peel, remove seeds, cut into batons 5-6 cm long and around 1.5-2 cm thick > 150 grams
- Dry anchovy > 100 grams
- Green Smith apple – peel, core, slice into 1 cm thick segments > 1 or 75 grams
- Enokitake mushroom > 120 grams
- White cabbage – coarsely shred > 175 grams
- Dry bay leaves > 7
- Curry powder > 3 teaspoons
- Soya sauce > 4 teaspoons
- Granulated sugar > 3 teaspoons
- Red chillies – halve diagonally > 3
- Cucumber – grate coarsely > 25 grams
- Mint > 2 leaves



Method:
- Preheat pan and fry anchovy until fragrant.
- Add white cabbage shreds and apple segments and fry for a short while.
- Fold in cucumber batons, enokitake mushroom, curry powder and bay leaves.
- Season with soya sauce and granulated sugar.
- Before remove from fire, add chillies.
- Serve hot. Garnish with cucumber shreds and mint leaves.