Showing posts with label health watch. Show all posts
Showing posts with label health watch. Show all posts

Thursday, November 25, 2010

Traditional Thai Appetizer: Miang Tuna (Tuna salad)


 
Miang Tuna, or tuna salad, is often arranged in bite sizes.  It's another dish that is high in nutrients and low in fat and carbohydrates.  The tuna contains a lot of herbs and lime zest which give the flavour quite a kick.  This dish can be enjoyed on its own as a light lunch, or as appetizers.

 
Ingredients: 
1 canned tuna, drained
1 cup ground pork
1/2 tbsp. garlic powder
1 tsp. salt
2 tbsp. lime juice
1 tbsp. lime zest
2 tbsp. grated ginger
1 thinly sliced shallot
5-6 lettuce leaves
1-2 red chilis for garnish

Preparation:
In a frying pan, cook ground pork for 3-5 minutes or until cooked through.  Place in a separate bowl and add tuna; mix well.  Add garlic powder, lime juice, and salt.  Mix again.  Add ginger, shallots and lime zest.  Divide lettuce leaves into small size bite size pieces and scoop the tuna mixture on top.  Garnish with julienned red chilies and serve. 



Friday, October 29, 2010

::Spicy Thai carrot salad::



This refreshing carrot salad is adapted from a classic Thai salad, Som Tum, which is usually made of grated unripened papaya. Som Tum is known for its fiery and tangy flavour.  It is often served with roasted peanuts, fresh long green beans and cabbage.  This version is a recipe passed down from my grandmother and it's very easy to make and ingredients are readily available.  It's a light and healthy salad that goes well as a side for other meat dishes.  In case you want to go on a diet, this carrot salad dish is great on its own as it is low in carbs and high in vitamins. Here, I've used coconut palm sugar for its sweetness and richness in flavour, but brown sugar can also be substituted.  Palm sugar is high in nutrient content and low in glycemic content so it is a better option for diabetic and health conscious consumers.

Ingredients:
3 cloves of garlic
2-3 chili peppers
2 cups grated carrots 
2 tbsp. fish sauce
1 tbsp. palm sugar 
1 lime
1 tbsp. ground peanuts
1 tbsp. shredded dried shrimp (can be found at asian grocery stores)

To garnish:
grape tomatoes
organic arugula 
cilantro

Preparation:
Using pestle and motar, crush garlic cloves and chilies together.  Add grated carrots into the motar and pound the ingredients well with pestle. This process is done to get some of the carrot juice out, and let the flavours seep into the carrots easier.  Add lime juice, fish sauce and sugar.  Mix well, and keep pounding. If you don't have those, another method is to mince them up finely and toss all the ingredients together in a large bowl.  Let the carrots sit for 20 - 30 minutes before serving.  Plate once the seasoning are well mixed in.  Top the salad with peanuts and dried shrimp and garnish with arugula, grape tomatoes, and cilantro.  

Saturday, October 16, 2010

ลาบ Laab (Thai ground beef salad), served 3 ways


As mentioned in my other post, laab can be prepared with a variety of meat such as ground pork, chicken, beef, turkey or fish.  Since I'm currently in Alberta, I've decided to use beef to prepare this laap. Aside from the traditional way of serving laap, I've come up with 2 fusion ways of serving this staple Thai dish.

Ingredients:
300 g lean ground beef
1/2 cup lime juice
3 tbsp. fish sauce
2 thinly sliced shallots
1 tbsp. dried chilli
2 tsp. palm or brown sugar
15 g cilantro
15 g green onion
1/2 cup fresh mint
2 tbsp. toasted and grounded rice

Directions:
Cook ground beef at medium heat.  In a separate bowl, combine lime juice, fish sauce, dried chilli, sugar together.  Add the sauce mixture, mint, ground rice, shallots, green onion and cilantro to the ground beef and mix well.

The first way of serving: the traditional way with glutenous rice.


How to steam glutenous rice:
Rinse the rice well to get rid of residues.  Soak 2 cups of rice in water and let the rice absorb for about 3 hours.  Wrap the rice in linen cloth and steam for about 20 minutes until rice is cook and soft.

Serve with glutenous rice and accompany with raw vegetables such as cabbage, lettuce, cucumber, and long green beans.

The second way of serving: A mexican twist, laap tacos
Serve laap in soft or hard taco shells, topped with chopped cilantro, grated Emmental cheese accompanied by lime wedge, habenero hot sauce, and mint aoili.

The third way of serving: Laap pasty
Use a package of already made puff pastry dough.  Knead the dough flat and divide into sections.  Fill the dough with laap filling and fold over into pockets.  Bake at 400 c for 25 minutes until pastry is golden brown and crispy.

Monday, October 11, 2010

Seared halibut with sauteed mushrooms recipe

I love love love the aroma of truffle oil.  When I go to the restaurant,  anything dish containing truffle oil would seal the deal for me.  I've been looking to buy my own truffle oil so I could put it on anything imaginable. At the moment, I don't have the luxury of spending on the premium truffle oil which costs about $27 - $29 per teeny bottle. My prayers were answered when I went to snoop around the Home and Kitchen isle at Winners! I discovered something similar, extra virgin olive oil with TRUFFLE!   I could even see small truffle bits swimming inside. For almost the same amount but 4 times less, I didn't hesitate to buy and try it out.  

I took it home, opened it, smelled it.  I could definitely smell the essence of truffle.  Obviously it won't be as strong in the smell and taste, but it's definitely there.  And, for now, that will do.


Serving 2
Ingredients
2 halibut (or any type of fish) fillet
salt
pepper
Mr. Dash seasoning (or garlic powder/onion powder/salt/paprika blend)
3 cloves chopped garlic 
1 tbsp. non hydrogenated butter
2 shallot sliced 
100 g button mushrooms sliced
2 chillies chopped
olive oil
extra virgin olive oil with truffle
lime

Direction
1. Season halibut fillet on both side with seasoning blends, salt and pepper.  At medium heat, sauté fillet for about 5 minutes on each side until the fish is cooked at the centre. Shake the pan to prevent the fish from sticking. 
2. In a separate pan, melt butter at medium heat and add garlic, chillies, and shallots.  Once the garlic start to brown and the shallots soften, add mushrooms.  Once the mushrooms soften, add a dash of truffle infused extra virgin olive oil.  Season with salt and pepper.
3. Plate the fillet with sauteed mushrooms on top.  Garnish with mint and a wedge of lime.


Steamed basa in chili lime sauce recipe



Ingredients
1 basa fillet
3 chopped garlic cloves
3 chillies
1 tbsp. fish sauce
1 tsp. sugar
1/2 lime

Mix together garlic, chilli, sugar, fish sauce, sugar and lime juice together.  In a large bowl, pour the sauce mixture over the basa fillet.  Steam for 12-15 minutes.

The basa fillet should be tender and flakey.  This dish may be too packed with too much heat for some.   You can really taste the garlic, and saltiness from the fish sauce infused into the fish itself.  And, because I'm Thai, I always pair seafood with lime, and I find that they go really well together. It is a light and healthy dish that is packed with flavours and should be served with rice.  


Thursday, September 30, 2010

Easy Tuna Tataki Recipe

1st version 

2nd version
I used huge tuna sashimi cuts from Banzai or Samurai because they are super thick.  It was my first time making this based on interpretation from a lot of places I've been to.  In the end, it turned out tasting just as good as the ones at the restaurant as my sister kept on eating and refused to let me finish with the presentation.  The ponzu sauce has a sweet and tangy refreshing taste which complement the tuna, with added crunchy texture from sliced and fried onions. I would slice the onion thinner next time, even though the ponzu sauce gets rid of its raw taste and smell completely. Also add more colour to the presentation with chopped green onions. Anyways, here's the direction:

Ingredients:
Sashimi grade Tuna strips
1/4 an onion

Ponzu sauce dressing:
1/2 lemon
2 tbsp. soy sauce
4 tbsp. rice vinegar
2 tsp. sugar

1. Sear strips of sashimi grade tuna with olive oil or sesame oil at medium heat just so that all the sides are cooked.
2. On a cutting board, slice tuna strips to no more than 1 cm thick.
3. Thinly slice the onion.
4. Mix all the ingredients for the dressing together
5. Plate the tuna topped with sliced onions, drizzle the dressing all over and garnish. 

Garnish:
chopped up green onions
Wakame seaweed or nori
fried onions (optional) - adds extra flavour and  crunch (I've seen it done at Guu gastown and absolutely love it).