For 2 servings:
- 2 sacs of mentaiko (spicy cod roe)
- 200 gram sashimi grade salmon
- 2 eggs
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- green onion
- seasame seed
- steamed rice
For 2 servings:
Although I have been spending most of the time away from home these past two months with my work, I still can’t believe that it’s been over two months since my last post! Anyhow, I am now back in Vancouver full time again and am planning on updating the site more often. Today I made steamed lingcod with soy sauce, green onion and ginger. This is a chinese dish that has gained popularity in Thailand and considered a common Thai-Chinese menu there. …
Even though I love Thai food, I’m actually not a big fan of Thai curries (green, red, yellow, you name it…). There is, however, one Thai curry menu that I absolutely love! That is Kanom Jeen Nam Ya (Thai Fish Laksa). I like the taste, the combination of herbs in this dish and the fact that it’s not too creamy. Here is my recipe to make Kanom Jeen Nam Ya. If you like Thai curry I recommend giving this a try :)…
Razor clams are simply amazing. The ones found here in Canada are so much bigger than any I have had in Thailand as well. I was able to find some fresh ones while doing grocery shopping today and decided to cook them two ways: White wine, garlic & chili powder and Shallot Beer Cream Sauce. Both turned out really well but the beer cream sauce one is definitely richer!…
Happy New Year 2015! I hope this will be another great year for every body :)
As a start to the new year, I have decided to use a new ingredient in my cooking – uni (sea urchin)! Given its unique texture and flavour, uni is one of those foods that you either hate it or absolutely love it. I never really dared eating uni until about a year ago when I finally decided to give it a try while I was in Japan. Since then I can say that fresh uni has become one of my favourite sushi. I had no idea how I had been missing out for so long! Anyhow, I’m making up for it now and enjoying uni whenever I find some fresh ones :D. We stopped over in Japan last weekend on the way back to Vancouver from Bangkok. There we had some of the best uni from Hokkaido – it was amazing! Thinking about the uni from last weekend, we decided to give uni spaghetti a try today. This has got to be one of the richest dishes I have had in a long time! So good and satisfying though :)
Here is a simple recipe for crab fried rice that uses quinoa as a rice substitute.
The rule of thumb to cook quinoa is the 2:1 ratio – use 2 cups of water to cook 1 cup of quinoa. For this recipe I recommend substituting 1/4 of water with chicken or vegetable stock.
Pla Muek Nueng Manao (Steamed Squid in Lime Sauce) is a popular Thai seafood appetizer. The sour, spicy and a little bit sweet taste combined with the squid give this dish a very refreshing taste. I got some squids from Seafood City when I went grocery shopping at Granville Island this morning. Seafood City is my go-to place for squids and mussels. The shop offers a good selection of seafood at reasonable price. The staff there are really friendly as well. The squids from here are fresh and meaty (and have already been cleaned!). I recommend checking this place out if you go to Granville Island. Here is a recipe for my Pla Muek Neung Manao. I like it really sour and not so sweet. I also don’t make it very spicy (most Thai people will tell you that my spicy food tolerance is probably the same as that of elementary school children… :P). Feel free to adjust the amount of ingredients for the sauce based on your flavour preference….
Stir-Fried Crab with Curry Powder (a direct translation from “Bhu Pad Pong Karee” in Thai) is one of the most popular “Thai-Chinese” dishes you can find in Thailand. It is also my brother’s favourite menu. I asked him yesterday if he would like to have this and he said yes without any hesitation :). So, this morning after my daily workout, we headed to T&T to do some shopping. To our delight they had some seafood specials today. We decided to make 2 styles of Bhu Pad Pong Karee. The first version is my grandpa’s recipe, which I made for the first time a few weeks ago. This is a simpler version – no egg, or milk added. The second one is the “typical” style you find in most restaurants in Thailand….