Tag: Thai

No Sweat

What kind of crazy person would recommend diving into a steamy bowl of lava-hot spicy soup in the middle of a heat wave? As temperatures flirt with the 100-degree mark in much of the country, one’s natural impulse might be to crawl into the freezer and eat all the ice cream while waiting for the blaze to subside. Instead, consider the human response to capsaicin, the “hot” component of all chilies and peppers which is actually considered an irritant in large doses. To combat that culinary chemical attack, we naturally begin to sweat, which in turn, actually cools the skin.

Suspend disbelief just long enough to embrace the burn, and your pain will likely turn to pleasure. That’s especially true if the hellbroth in question happens to bear the hallmarks of my favorite Thai soup, tom yum. Sometimes it shows up on menus as a romanized “Tom Yam,” which inspired me to pursue that concept more literally. Dropping the more typical addition of rice noodles in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

If you can’t stand the heat, literally, feel free to take down the spice level a notch by incorporating a splash of creamy, cooling coconut milk. Although “Tom Kha Yam Noodle Soup” doesn’t quite have the same ring, it definitely has an appetizing allure all its own.

Yield: Makes 2 Servings

Tom Yam Noodle Soup

Tom Yam Noodle Soup

Dropping the more typical addition of rice noodles in Tom Yam Soup in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 Medium Yam, Peeled and Spiralized
  • 3 – 4 Cups Mushroom or Vegetable Stock
  • 1 Medium Shallot, Diced
  • 1 Stalk Fresh Lemongrass, Bruised and Roughly Chopped
  • 6 Makrut Lime Leaves, Bruised
  • 1 Inch Fresh Galangal or Ginger, Sliced
  • 1 Medium Roma Tomato, Diced
  • 6 Ounces Medium-Firm Tofu, Cubed
  • 6 Ounces Mixed Mushrooms, (Cremini, Shiitake, Trumpet, Oyster, and/or Straw Mushrooms) Sliced
  • 2 Tablespoons Sambal Oelek
  • 2 Teaspoons Braggs Liquid Aminos
  • 1 1/2 Tablespoons Lime Juice
  • 1/4 Cup Fresh Cilantro, Minced (Optional)

Instructions

  1. Start by spiralizing your peeled yam and placing it in a large stock pot over medium heat on the stove. Add in 3 cups of the stock to generously cover the vegetable noodles, along with the diced shallot.
  2. Bundle up the bruised/chopped lemongrass, lime leaves, and galangal or ginger in a large tea strainer and toss the whole thing into the pot. This allows for a powerful flavor infusion with easy removal later, since these items are too fibrous to comfortably consume.
  3. Add in the tofu, mushrooms, sambal oelek, braggs, and lime juice. Bring to a boil and simmer for about 10 minutes, until the yam noodles are fork-tender but well before they start falling apart. Divide between two big bowls, top with cilantro if desired, and dig in immediately, while piping hot!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 401mgCarbohydrates: 112gFiber: 33gSugar: 32gProtein: 37g
© Hannah Kaminsky
Cuisine: Thai / Category: Soups and Stews

Hannah (BitterSweet)6 Comments

A Lovely Bunch of Coconuts

In one of many ill-conceived business ideas, I briefly considered setting up shop selling coconut shell bowls. The obsession was short but intense, yielding many colorful vessels for my own enjoyment, but few to share with the general public. Alas, of all those tropical fruits cracked open and eviscerated, not a single one actually turned a profit. Anyone with an ounce of money sense could have seen that coming, considering the sheer amount of time and labor necessary for each individual piece. It turns out that even the most beautiful coconut shell really isn’t worth more than $3 an hour, if you’re being particularly generous.

The venture wasn’t a total loss though. Processing through so many coconuts yielded tons of fresh coconut water, coconut shreds, coconut milk, coconut butter, and coconut pulp to enjoy. The last step in that journey could be considered the least celebrated, but to me, the most intriguing. What remained after straining homemade coconut milk was not quite fine enough to call flour, but certainly not refined enough to call flakes. It fell firmly between the two categories; rough around the edges but quite sweet and charming once you got to know it.

Finding a way to eat through that volume of pulpy excess was ultimately a more rewarding challenge than the monotonous task of sanding down the sharp edges and fine lines of a coconut shell. Taking inspiration from their Asian origins, Thai spices join the mix to form tender patties, fashioned into bite-sized sliders perfect for celebrating the tail end of summer. They aren’t burgers by any stretch of the imagination and they don’t try to be. I wanted to celebrate the coconut in all its natural glory, succulent and tender, cradled between two buns- Mock meats need not apply.

I daresay that this unconventional take on the typical picnic fare would be perfect to liven up any Labor Day festivities you may have planned. Even if your plans for the three day weekend consist of little more than binge-watching Netflix and pulling your long sleeve shirts out of storage, there’s no reason why these flavorful sliders can’t be on the menu. These versatile patties are just the start of the fun, inviting a wide range of fully customization toppings to suit even the most exotic cravings. I’ve listed some of my favorites below to get you started.

In case you don’t just happen to have a couple of fresh coconuts on hand to turn into pulp, you can absolutely process plain old unsweetened shredded coconut into a coarse meal instead.

Yield: Makes 7 – 8 Sliders

Thai Coconut Sliders

Thai Coconut Sliders

Taking inspiration from their Asian origins, Thai spices join fresh coconut patties, fashioned into bite-sized sliders perfect for celebrating the tail end of summer. They aren't burgers by any stretch of the imagination and they don't try to be. It's a celebration of coconut in all its natural glory, succulent and tender, cradled between two buns.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Thai-Spiced Coconut Patties:

  • 2 Tablespoons Olive Oil, Divided
  • 1/2 Cup Diced Shallot
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Red Curry Paste
  • 1 Tablespoon Ketchup
  • 1 Tablespoon Vegan Fish Sauce or Soy Sauce
  • 1 Tablespoon Lime Juice
  • 1 Cup Dry Coconut Pulp or Meal
  • 1 Cup Cooked Jasmine Rice
  • 2 Tablespoons Tapioca Flour
  • Salt and Pepper, to Taste

To Serve:

  • Mini Slider Buns
  • Sliced Cucumbers
  • Sliced Avocado
  • Fresh Cilantro or Thai Basil

Additional Topping Suggestions:

  • Peanut Sauce
  • Mango Relish or Chutney
  • Coconut Aioli

Instructions

  1. To prepare the patties, heat 1 tablespoon of the oil in a medium pan and add the shallots and garlic. Saute until softened and aromatic. Stir in the curry paste, cooking it for 2 – 3 minutes to bring out the full flavors of the spices. Add the ketchup, “fish” sauce, and lime juice and cook for another 3 minutes, allowing the ingredients to meld.
  2. Transfer the aromatics to a large bowl along with the coconut pulp, cooked rice, and tapioca flour. Use a wide spatula to mix everything together. It’s a very thick mixture so you may just want to get in there with your hands to speed up the process. Add salt and pepper to taste.
  3. Use an ice cream scoop to portion out the most consistent slider sizes, or just aim for a scant 1/4 per patty. Roll them between lightly moistened hands and press them down gently to shape.
  4. Heat a wide skillet over medium heat and coat the bottom with the remaining tablespoon of oil. Cook 2 – 3 sliders at a time, being careful not to crowd the pan.
  5. Allow 5 – 8 minutes per side, until golden brown, flipping as needed.
  6. Serve on mini slider buns with as many toppings as your heart desires.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 571mgCarbohydrates: 35gFiber: 5gSugar: 17gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Thai / Category: Main Dishes and Entrees

Hannah (BitterSweet)11 Comments

Thai It, You’ll Like It

Despite growing up so close to the hustle and bustle of New York City, I spent the majority of my formative years in the safety of small towns. These modest, insular neighborhoods are the perfect place to foster a care-free childhood, complete with tight-knit communities, safe neighborhoods, and sleepy streets that go quiet at 9 PM, even on a Saturday. Many cherished memories were made around the babbling brook a short walk from my home, collecting the Queen Anne’s lace that grew in abundance on either side of the stream. Although I’d consider myself more of a city slicker these days, I wouldn’t change those early years for the world. There’s no better place to develop a sense of identity, since there are fewer distractions or outside forces telling you what to be. What small towns are not so great for is cultivating a finely tuned palate. For the first dozen years of my life, I can easily count the number of world cuisines that had passed my lips on just one hand. Oh, but wait, do hot dogs count as a particular national specialty of any sort? Shamefully, my final count could end up being far less.

Thai food was entirely foreign to me, in every sense, pretty much right up until the prior year. It’s not the most rare or exotic culinary find, as globalism has brought so many worldly edibles closer to home than ever, but solid examples of these flavors had eluded me in sleepy coastal Connecticut. Only when I went to Hawaii did I find the immersive experience that I was craving. The landscape is ripe with stellar, dare I say, authentic offerings from just about every part of the world, with particularly strong offerings from Asian countries. It was there that I found Opal Thai, and my hunger for the cuisine has never been greater.

Nothing that I could fabricate at home would reach anywhere near those gustatory heights, but hunger drives one to gamble a bit in the kitchen. Som Tum, otherwise known as green papaya salad, is easily my favorite way to begin a meal. Served chilled, the tender yet crisp strands of unripe papaya are cooling, yet still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish. The most challenging part of the composition is preparing vegan fish sauce, but once you make up a single batch of the funky stuff, it will last in your fridge for ages, facilitating almost instant salad satisfaction.

Of course, the key ingredient, green papaya, eluded me in my limited hometown grocery stores, which is why I took a page from the ever-popular zucchini noodles that proliferate as summer brings an abundance of the green squashes. They don’t stay crisp as long as papaya, so just make sure you leave them undressed until the minute you’re ready to serve. It may not be the genuine article, but it transports me to a delicious new world of flavor with every single bite.

Yield: Makes 2 – 4 Servings

Thai-Style Zucchini Ribbon Salad (Based on Som Tum)

Thai-Style Zucchini Ribbon Salad (Based on Som Tum)

Inspired by Thai papaya salad, this version uses zucchini that's chilled, tender yet crisp, cooling but still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/4 Cup Lime Juice
  • 2 Tablespoons Coconut Sugar, or Dark Brown Sugar, Firmly Packed
  • 2 Tablespoons Vegan Fish Sauce
  • 1 Teaspoon Soy Sauce
  • 1 Clove Garlic, Minced
  • 3 – 4 Ounces (A Big Handful) Skinny Green Beans, Lightly Blanched
  • 2 Medium Zucchini, Spiralized or Julienned
  • 1/2 Cup Halved Grape or Cherry Tomatoes
  • 1/2 – 1 Red Thai Chile, Thinly Sliced
  • Handful Skinny Chives or Scallions, Thinly Sliced
  • 2 Tablespoons Roasted and Salted Peanuts, Coarsely Chopped

Instructions

  1. This dish comes together very quickly, so prep all of your vegetables first and you’ll zip right through the rest of the preparation. For the dressing, whisk together the lime juice, coconut sugar, vegan fish sauce, soy sauce, and garlic. It will seem like a lot of liquid, but don’t worry, that’s exactly what you want! This isn’t like a traditional salad dressing; it should soak into the noodles a bit, and you will have a bit of a pool at the bottom when it’s in proper proportion.
  2. In a medium bowl, place the green beans, zucchini ribbons, and tomatoes. Pour the dressing on top and toss to coat. Add in the chili, just a little bit at a time, until it’s spicy enough for your personal tastes. Give it one more good toss to mix everything around and evenly distribute the ingredients before transferring everything to a serving dish. Top with a generous handful of sliced chives and chopped peanuts.
  3. Don’t waste time chit-chatting; Eat immediately!

Notes

In a pinch, coconut aminos can be used instead of the vegan fish sauce.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 806mgCarbohydrates: 28gFiber: 6gSugar: 18gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Thai / Category: Salads and Sides

Hannah (BitterSweet)25 Comments

Water, Water, Everywhere, and Only Soup to Drink

The world’s biggest water fight is going on right now, amid the hottest month of the year. Songkran, a celebration of the Thai New Year, has captured my imagination and jealousy for a number of years now. Temperatures can reach well into the 90’s, if not topple the scale and breach 100 degrees, which makes the waterworks both symbolic and necessary to keep one’s cool. Wash away the previous year’s misfortunes, transgressions, and any other ill will to start fresh and clean once more. Taking place April 13 – 15, anyone who’s not already sopping wet on the streets has missed the boat on this experience, but someday, it could be the trip of a lifetime. Just be sure to pack a bathing suit and plenty of towels.

Hot soup may not be the most appropriate dish for an actual Thai celebration, but for better or for worse, our April climate is considerably more mild. The time seemed ripe to dig this gem out from the recipe archive, especially since it had sat there for years without ever being made. Flipping through the recipe binder at Health in a Hurry one day, trying to straighten up the pages with Sue close at hand, I stumbled across this unassuming paper, filled with bright, exotic flavors that I had never seen grace our little soup bar. Without missing a beat, Sue scanned the paper and gave me her blessing to share it with the world, rather than let such a stunning formula go to waste. It’s such a shame that it took me well over another year to finally do so.

If you had seen that original recipe, though, you might understand. Only if you knew Sue could you translate such scripture. After a few tweaks for personal taste and volume, I had my own edible Thai festival for dinner.

Yield: Makes 3 - 4 Servings

Thai Vegetable Soup

Thai Vegetable Soup

Bright, exotic seasonings bolster a colorful palate of fresh vegetables in this broth-based celebration of Thai flavors. Feel free to mix up the produce based on availability and personal preferences.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 Tablespoon Peanut or Sesame Oil
  • 1 Tablespoon Finely Minced Jalapeno
  • 1 Tablespoon Finely Minced Garlic
  • 1 Tablespoon Finely Minced Ginger
  • 1/2 Cup Red Bell Pepper, Sliced into 1-Inch Batons
  • 1/4 Cup Jicama, Peeled and Sliced into 1-Inch Batons
  • 1/4 Cup Carrot, Peeled and Sliced into 1-Inch Batons
  • 1/2 Cup Sliced Button Mushrooms
  • 1 14-Ounce Cans Diced Tomatoes
  • 1 Tablespoon Lemongrass, Finely Chopped and Bruised
  • 3 – 4 Makrut Lime Leaves
  • 1 Tablespoon Lime Juice
  • 3 – 4 Cups Vegetable Stock
  • 1/2 Cup Snow Peas
  • 1/2 Cup String Beans, Cut into 1-Inch Pieces
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Asparagus, Cut into 1-Inch Pieces
  • Salt and Ground Black Pepper, to Taste
  • 2 Tablespoons Fresh Mint, Roughly Torn or Chopped

Instructions

  1. Heat the oil in a large stock pot over medium heat before adding in the jalapeno, ginger, and garlic. Saute for 4 – 5 minutes, until highly aromatic. Add in the sliced pepper, jicama, carrot, and mushrooms, and cook for another 4 – 5 minutes until very lightly browned. Pour in the can of tomatoes, liquid and all, and scrape the bottom of the pan to deglaze the delicious brown bits that may be sticking.
  2. Bundle up the bashed lemongrass and makrut lime leaves, if using, in a tea bag. Drop it into the stock pot along with the lime juice and 3 cups of the vegetable broth. Bring to a boil and then reduce the heat to medium-low. Let the soup simmer gently for about 10 – 15 minutes, until the vegetables are tender but still crisp. Toss in the snow peas, string beans, frozen peas (no need to thaw) and asparagus, stirring to incorporate. Cook for just 2 minutes, until the newest vegetable additions are bright green.
  3. Give the soup a taste, and add the final cup of stock if desired, and salt and pepper as needed. Remove and discard the tea bag full of aromatics. Top off with fresh mint and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 2297mgCarbohydrates: 30gFiber: 8gSugar: 12gProtein: 7g
© Hannah Kaminsky
Cuisine: Thai / Category: Soups and Stews

Hannah (BitterSweet)30 Comments

Feeling Saucy

Sauces are the unsung heroes of every meal. Quietly, selflessly, they accept their role as the supporting actors, and yet they’re often the most flavorful element in the whole production. The same old boring dishes can be reinvented with just a few small tweaks to the sauce, no further modifications necessary. Take, for instance, stuffed shells.

Plate provided by Steelite

A fool-proof formula of pasta, “cheese,” and tomato, the staples upon which Italian food is built. However, if I were to tell you that the pool of red sauce seen above was not a mere marinara, but one infused with lemongrass, ginger, and a bird’s eye chili, among other exotics, wouldn’t it up the ante for the average meal that much more? Proof positive that the magic is all in the sauce, the ordinary meal became something truly memorable with a small deviation from the norm. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy. Rather than following the usual path for dinner, give the sauce some much-deserved attention next time, and see where it can take your meal.

Yield: Makes About 5 – 6 Cups Sauce

Thai Spiced Marinara

Thai Spiced Marinara

Marinara sauce infused with lemongrass, ginger, and a bird’s eye chili, plus so much more. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 Tablespoons Olive or Coconut Oil
  • 1/2 Large Red Onion, Chopped (1 1/2 – 2 Cups)
  • 2 Cloves Garlic, Minced
  • 3/4 – 1 Inch Ginger, Minced (About 1 Heaping Tablespoon)
  • 2 Tablespoons Chopped Fresh Lemongrass
  • 1 Bird’s Eye Chili
  • 2 Makrut Lime Leaves, or 1 Strip of Lime Peel
  • 1 14-Ounce Can Diced Tomatoes
  • 1 1/2 Cups Vegetable Stock
  • 1 Can Full-Fat Coconut Milk
  • 1 12-Ounce Jar Roasted Red Peppers, Rinsed and Drained (or 2 Roasted Peppers)
  • 1 – 2 Tablespoons Red Curry Paste
  • 1 Tablespoon Tamari or Soy Sauce

Instructions

  1. Begin by heating the oil in a large stockpot over medium heat. Add in the chopped onion, garlic, and ginger, and saute until the onion is translucent and the whole mixture is very aromatic. Allow the onion to take on a bit of brown color around the edges; about 10 – 15 minutes.
  2. Meanwhile, gather together the lemongrass, chili, and makrut lime leaves or lime zest, and bundle them together in a tea bag or reusable tea ball. I find that this makes it easier to remove these items once they’ve imparted all of their flavor into the sauce, rather than fishing around with a strainer and hoping you got all of the fibrous bits. Set aside for the time being.
  3. Once the aromatics are beginning to brown, stir in the diced tomatoes, scraping the bottom of the pan to ensure that all of the flavorful caramelized bits get incorporated as well. Pour in the vegetable stock, and toss in the sealed tea bag or ball (if using a tea ball, clip it to the side of the pot for easier retrieval.)
  4. Toss the roasted red peppers, coconut milk, curry paste, and tamari into a blender, and thoroughly puree. Once perfectly smooth, pour the mixture into the stock pot as well. Bring everything up to a boil, and then reduce the heat to medium-low so that the sauce simmers gently, uncovered. It may seem a bit watery now, but give it time; 60 – 90 minutes should thicken it up nicely.
  5. Remove the tea bag or ball, and discard the contents. Serve the marinara hot, or let cool and store in an airtight container for up to 10 days.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 306mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g
© Hannah Kaminsky
Cuisine: Thai / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)28 Comments