A summer dream for warm evenings!
Tropical, sweet, moist and so aromatic. Don’t miss this!
Top the cake with the prepared cream, sprinkle toasted coconut on top and serve immediately.
Papaya is a common fruit served on breakfast buffets in Thailand. Usually you will find some lime slices as well because papaya fits wonderful with lime juice and the sweetness is well balanced by the tangy and aroma of the lime.
This breakfast inspired me to serve papaya and lime in a new way. It was really amazing and much better than I’ve imagined!
I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.
But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!
For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.
Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.
This delicious beef recipe is perhaps more similar to a beef salad than a steak.
I found out that his is sometimes called “Crying Tiger” (or Seua Tong Hai in Thai) and it is served with a dipping sauce called Nam Jim. The red bird chilis used for this recipes are quite strong, for this reason this recipe got its special name!
The rice used in the sauce gives a great consistency and a light roasted taste. I can remember I saw the roasted grinded rice in an Asian shop many years ago, but I could not imagine how this was used!
The grilled meat should be grilled on charcoals, as this adds the typical smoky flavor.
This is a perfect example how the combination of two recipes create something far greater than their individual parts.
Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.
If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.
In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.
It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.
You may also add some veggies as for example peeled and diced taro; but cook until this is tender.
Philippines is an Asian country with strong Latin influences. An example of this phenomenon is this salsa. No special ingredients like Thai fish sauce, soy sauce and other Asian condiments are needed, this preparation is based simply on fresh ingredients!
You can use this as side to fish, meat and even to grilled meat. Simply delicious!
Note: If you want to prepare add all the ingredients except the salt. Just before serving add the salt and toss.
Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.
In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.
Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!
Top with coconut milk, sprinkle with dried shrimps and serve immediately.
No egg, no alcohol for this foamy drink! An impressive and fancy preparation.
I made my chocolate syrup at home and I suggest to adapt it to you taste.
Feel free to try some variations: adding cinnamon, making a chocolate mocha syrup or what you fantasy suggests to you.
Note: For a whiter foam change the sequence: milk, seltzer, chocolate syrup and stir gently!
Elvira is an Azorean wonderful blogger. As I saw this stunning recipe I knew that this would I was looking for and I saved this in my “to try” recipes. Only a few days later I tried her recipe called “Torta de peixe à Marília” (http://elvirabistrot.blogspot.ch/2011/09/torta-de-peixe-marilia.html?spref=pi) and I adapted her recipe. I don’t know if I understood well all the ingredients and description of the procedure, but I will report what I did and the result was fabulous!
This preparation presents very well, can be eaten warm or cold; up to you!
For this recipe you should use white flesh boiled fish as suggested in her original Azorean recipe, but you can also use other kind of fish even with smoked trout!
I increased the quantity of flour as I supposed she used 3 heaped tablespoon flour. I used 4.
This is a popular dessert in Southeast Asia (Thailand, Burma, Malaysia…) based on Coconut and Pandan flavor prepared with a vegan gelatin called Agar.
Compared to the animal gelatin agar is more solid and not jiggly and it harden and lower temperate: no fridge is needed!
To activate agar you need higher temperature and you really need to boil it