GZ Tai-Tai

Wok Fried Squid Rings with Chili

This recipe was taught to me at a Thai cooking class but made with clams. One day I was looking to make the Wok fried Clams and did not have the clams, so I decided to try it with Squid, the results were fabulous. In fact I like it so much better with the Squid that this has become a dish that will continue to be made frequently in our home. The ladies loved this recipe served with brown rice and is equally good with Thai and Basmati rice.

 

Wok Fried Squid Rings with Chili

 

500gm squid rings

2 Tbsp oil

3 cloves garlic, chopped

½ onion sliced

2 bird chilies, chopped

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp chili paste

A few drops Sesame oil

1 cup chicken stock or water

3 kefir lime leaves

Fresh basil leaves

1 Tbsp Carnation evaporated milk or regular milk

 

Heat oil in the wok; fry the garlic, onion, and chili. Add the Oyster and soy sauces, chili paste, sesame oil, and chicken stock, cook for 3 minutes. Add squid basil and lime leaves, mix well. Cook for a few minutes. Just before serving pour in milk.

 

 

 

 

Rosemary and Lemon Roasted Chicken

This recipe is great for a large group of people and so simple and delicious. Your guests will think you worked all day but that can be your little secret. I came across this recipe in Eat Drink Live, a book I received as a gift but had not really done much but thumb through. I use rosemary and lemon when I cook lamb, and beef. I use balsamic in a chicken dish I make that has garlic and prunes so I was intrigued to try this recipe. I tested it on the family and my son could not get enough, hubby was equally impressed. My changes were to go with boneless skinless chicken breasts instead of a whole chicken or chicken parts with skin, again watching the fat. Served with brown rice and a green salad we had a beautiful meal that guests would love too. The cook club ladies were amazed at how simple this was to make.

Rosemary and Lemon Roasted Chicken

4 lb. chicken pieces or 1 3 ½ - 4 lb. chicken I use boneless, skinless, chicken breasts less fat

3 lemons, cut into wedges

Leaves from a bunch of rosemary

3 red onions

3 oz large, pitted, black olives (approx. 12)

¼ cup balsamic vinegar

2 Tbsp olive oil

Salt and pepper

Trim fat and skin from the chicken if any..

Put the chicken in a large bowl. Add the lemon and rosemary.

Cut the onions in half leaving the root end intact, then cut the halves into wedges. Add to the chicken.

Add the olives, balsamic vinegar, olive oil, and salt and pepper, mix well to coat the chicken with the flavorings. Cover and let stand at room temp for an hour or overnight in the refrigerator.

Put the chicken and the marinade ingredients in a large roasting pan. Cook in 375F oven for 30 minutes then turn chicken pieces for even cooking, then cook 30 minutes more.

Remove chicken from the oven. Put chicken pieces and vegetables on serving dish. Pour the cooking juices over top.

Note: If using a whole chicken with skin or pieces with skin, you will need to discard the fat from the cooking juices. Because I use skinless breasts there is very little fat.

 

Mini Thai Burgers w/ Mango Salsa

I saw this recipe before summer in an Olive magazine. The original recipe was for full size burgers but I decided to make a small version to use as an appetizer. The Salsa is amazing and can be used as a side to grilled chicken breasts or a steamed fish if you are looking to switch things up a bit for another meal. I used two mangoes to make the salsa for the class, I think one mano would not be enough. This mini version is also nice with rice in keeping with the Asian theme to complete the meal.

Mini Thai Burgers w/ Mango Salsa

Olive oil

4oog extra lean minced pork or chicken

1 tbsp Thai red curry paste

½ red onion, grated

½ small bunch of Coriander, chopped

Mix together; the pork, curry paste, grated onion and coriander. Form into mini burgers. Brush the burgers with oil and grill or cook on each side until done.

 

For Salsa:

1-2 Mango, diced you may substitute Peach

½ red onion, finely diced

½ small bunch coriander, chopped

1 red chili, finely chopped

½ lime or lemon, juiced

Mix the salsa ingredients together and serve with mini Thai Burgers.

 

 

 

 

 

White Bean and Tuna Salad

Many recipes I have seen call for Tuna in oil. I control the amount of oil by using tuna packed in water and adding my own oil in the recipe.  This can be a meal in itself just by adding some salad greens or you can stuff a hollowed out tomato with this salad as another meal idea.

White Bean and Tuna Salad

2 6oz. cans tuna packed in water, drained

2 - 3 Tbsp olive oil

1/2  tsp salt

1/2 tsp pepper

2 15 oz cans cannellini beans, drain and rinse the starch off beans

1  medium red onion, sliced thinly

1/2 cup red wine vinegar

In a large bowl  break up the tuna, add the salt and pepper, beans, onions, olive oil and vinegar. Toss gently to mix ingredients. Just before serving taste, add a little more oil, vinegar and salt and pepper, if needed.

Icy Fruit Blizzard

This is the dessert that we made for the class. I happened upon this recipe while looking for a different recipe in a Mexican cookbook Perfect Mexican
Imagine my surprise to find a dessert so healthy in a Mexican cookbook! I tried it on the family and it had potential especially if you process with more juice to get a finer, creamier texture.
I have never had to add sweetener of any kind as the sweetness of the fruit is all you need.
The class loved it! The ladies facing diabetes in their lives, were so happy to have a dessert they loved and their families would love too!

Icy Fruit Blizzard

1 medium pineapple, frozen

1 slice watermelon, frozen

8 oz frozen unsweetened mixed berries  I used strawberries

1 large peach or mango, frozen

1  banana, frozen

1/2  - 1 cup orange juice 

1 tsp Splenda, or other sugar substitute (optional)  I did not use any sweetener

Freeze all of the fruit on a cookie sheet for at least 2 hrs or until firm. I freeze overnight.

Place one type of fruit in food processor and blend until broken up in pieces.

 Add a little orange juice, and then add more fruit, process,and repeat with the rest of the fruit, until it forms a granular mixture.

Add sweetener if needed for sweetness.

Serve immediately.

Healthier and Happier

  Our Cook Club resumed again this month. Our focus is on healthy foods, as many of us are dieting to lose weight, and some of our members and family members have had to change their lifestyles because of diabetes. I am not a stranger to diabetes as my husband's brother was a diabetic as a child and young adult, and now his mother is a diabetic as an elderly person. I have been aware of diabetes, and have seen the effects it can have on people that are close to me. I have also seen the extremes of diabetes and the unfortunate circumstances it brings, if you do not take it seriously and do what your doctor tells you. 

I am so proud of my mother-in-law, at 81 she has indeed found the fountain of youth and controls her diabetes very well. She has been doing everything she has been told by her doctor and manages her diabetes like a pro.

I am also proud of two of our cook club members as they are dealing with diabetes too. One member has diabetes and is learning her new lifestyle, the other member is dealing with lifestyle changes in her family as her husband recently found out he is a diabetic too. She is making lifestyle changes in her family as well as supporting her husband with the new changes he is making in his life. These are not always easy changes to make especially when you love food and many times recipes that are supposed to be good for you lack the taste or texture that you loved.

Our first class was mine to teach so I tested many recipes and tweaked many of my own, to make them healthy alternatives. Most of the recipes can be made and with just one addition, say a whole grain like brown rice or greens can be made into a healthy complete meal.

The next few weeks you will see these recipes. I will be making them all again as some are recipes that I already had in my repertoire of meals, or are dishes I frequently take to gatherings we are invited to and asked to bring something to share.

I think we are off to a good start, the recipes were enjoyed by all, including my family who were the guinea pigs leading up to this class. I was excited to share the recipes my son was gobbling up and asked for seconds.

Here is looking to a Healthier and Happier way of life.

Phad Kra Prow Gai

Our friend Sean who lives in Bankok suggested this dish one day when we were visiting.It has become a favorite of hubby and I for lunch when in Thailand. We order it with a fried egg and it makes everything right. My favorite is when it is made with pork. When I order this I always ask to have it made spicy just the way a Thai Mom would make it. I always get big smiles!

Phad Kra Prow Gai

180 gm chicken breast, minced

2 cloves garlic, chopped

2 green chilies, chopped

1 red chilies, finely chopped

½ onion, diced

1 cup chicken stock

1 tbsp soy sauce

1 tbsp oyster sauce

½ Tbsp fish sauce

10 fresh Thai basil leaves

1/3 cup straw mushrooms

1 fried egg per person

 

Heat oil in a wok. Add garlic, green chilies, onion and fry. When the onion turns brown add the minced chicken breast, continue frying. Add the Chicken stock and simmer until the meat is cooked and liquid is cooked away a bit, then add straw mushrooms. Season the chicken with soy, oyster and fish sauces. Add the basil and red chili to finish cook for a minute. Serve with hot steamed rice and a fried egg.

 

Panaeng Goong /Prawns with Dry Red Curry

 

 

Panaeng Goong /Prawns with Dry Red Curry

The Prawns

200 gm peeled prawns

Corn flour

Dip the prawns in corn flour and deep fry for one minute or until golden brown.

The Sauce

1-2 Tbsp red curry paste to your taste, I use 2 Tbsp

1 Tbsp oil

1 cup coconut milk

½ Tbsp Palm sugar

1 Tbsp fish sauce

10 Basil leaves

1 red chili,sliced

3 kaffir lime leaves

Heat oil in wok, fry curry paste for one minute, then pour in the coconut milk and bring to a boil. Add palm sugar, and fish sauce, cook for minute. Add the basil, lime leaves and chili.

Arrange cooked prawns on serving tray, pour curry sauce over prawns.

To garnish drizzle with a little coconut milk and you can also garnish with more red chili and basil.

 

 

 

Hoy Lai Phad Prik Phao/Wok Fried Clams with Chilli

Hoy Lai Phad Prik Phao/Wok Fried Clams with Chilli

200 gm clams in shells, washed

2 Tbsp oil

3 cloves garlic, chopped

½ onion sliced

2 bird chillies, chopped

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp chilli paste or red curry paste

A few drops sesame oil

1 cup chicken stock or water

3 kaffir lime leaves

fresh basil leaves

1 Tbsp evaporated milk

 

Heat oil in the wok, fry the garlic, onion, and chilli. Add the oyster and soy sauces, chilli paste, sesame oil, and chicken stock, cook for 3 minutes. Add clams basil and lime leaves, mix well and cover so shells will open. Cook for a few minutes. Just before serving pour in carnation evaporated milk and mix. Put on serving platter and garnish with more basil.

 

Pla Sam Rod/Garoupa with Tamarind Sauce

I generally am not a fan of fish. I love Salmon, halibut, sturgeon and I like Tilapia too. My problem with fish is fighting the bones probably bad memories of eating tiny trout and other lake fish when I was a kid and it just tasted like mud to me for some reason. I do keep an open mind and try different fish when we are on holiday. This recipe was amazing and may have even made me a lover of fish.

Photo taken by hubby during the Thai class Expat son and I took in Thailand. 

Pla Sam Rod/Garoupa with Tamarind Sauce

180 gram garoupa fillets

2 Tbsp corn flour

1 cup chicken stock

salt and pepper

oil for deep frying

Clean fish fillets and pat dry. Mix corn flour with stock and season with salt and pepper. Coat fish fillets with batter and deep fry until golden brown. Drain on paper towels.

Sauce

2 Tbsp oil

50 gm red chilli

1 clove garlic, finely chopped

1 stalk celery, finely chopped

25 gm tamarind paste

1 Tbsp chilli paste or red curry paste

1 tbsp sugar

½ Tbsp fish sauce

1 Tbsp white vinegar

2 Tbsp water

coriander leaves to garnish

Heat oil in wok, add chilli, garlic and celery fry. Then add the remaining ingredients in order to the wok mix well. Simmer sauce for 10 minutes until sauce is reduced and thickened. If further thickening is needed add 1 tsp Corn flour and some water to make slurry add this and let come to boil for a minute while stirring. Pour sauce over fish fillets and garnish with coriander leaves.