Thai Ice Tea Limade and Milky Thai Ice Tea

Oftentimes when you go to any Thai restaurants in the U.S., you will see that Thai ice tea is as popular as Thai ice coffee and they both usually serve in milk over crushed ice and they are really really sweet! They are too sweet for me by the way. And sometime you can even choose to add a Korean’s trendy boba just to make it more fun. Thai ice tea with milk is probably the only version of Thai ice tea being served in Thai restaurants and I believe that only Thais know how to order Thai ice tea without milk but with lime juice instead. The uniquely Thai tea is for making a tea drink, thus, its tartness is not suitable to drink by itself like drinking Japanese hot green tea or black tea or jasmine tea. 

Why Thai tea has orangey color? You might ask. To be honest, the loose Thai tea mix is added a food coloring. Surprise! Yes, me too. The pretty persimmon color can strain you cloths and hands terribly if you’re not careful. So, if you want to try making it yourself, be cautious about it. But if you really like the taste of Thai tea, then there shouldn’t be a problem.

Using the coffee maker as the same process to make tea:

3 tbsp Thai tea
5-6 cups water


For making Thai Ice Tea Limeade:

For each single serve of 8 oz. tea, add 1 ½ table spoon sugar or use more or less depend on how sweet you like it to be. Squeeze about a half of lime or about 2 table spoons of lime juice, stir, and serve over crushed ice. How easy is that!

For making Milky Thai Ice Tea:

Usually the Milky Thai ice tea will use condensed milk for its sweetness. But you still can use sugar and regular milk or cream that you always have in your refrigerator instead with the same measure above of 8 oz. tea + 1 ½ table spoon sugar and add milk or cream as much or as little as you like. Just keep it simple!

Enjoy!

^__^

Chicken Chow Mein

I believe you all have heard about, “eating noodles on the New Year’s day for good luck.” And that how I decided to make this dish and eat it on the New Year 2012 for absolutely the best of luck that I wish and hope. If you see on vegetable list I use for this dish, you might think that it is too long and too much. Oh well! My first thought was to use just one or two kinds of vegetable, but as greedy as I am, I just can’t skip any of them because I love them all equally and very much. As far as the must-have list to make this dish as tasty as it’s served in the 5-star Chinese restaurant, you can skip the oyster sauce and the sesame oil, but I’m not recommended! Because those two ingredients make the dish tastier than have none. For the meat, don’t sweat small stuff; use whatever you like, seriously!

what you need...

Veggies:  need more or less depend on what you like

1 cup cabbage sliced

1 cup mushrooms chopped
1 cup carrots shredded
1 cup bean sprouts
1 cup baby spinach
½ cup celery chopped

Must have:

2 cups chicken sliced

2 small packages chow mein noodles

1 tbsp fresh ginger thinly sliced

3 cloves garlic

3 tbsp soy sauce

3 tbsp oyster sauce

1 tsp sugar

1 tbsp sesame oil

3 tbsp canola oil  and white pepper powder

How to:
1.  On the medium-high to high heat, add canola oil in the pan and when the oil starts to sizzle, add garlic, onion, and chicken; stir until the chicken cooked through and onion is soften
2.  Add noodles, mushrooms, celery, soy sauce, oyster sauce, sugar and stir gently and thoroughly for a few minutes or until you notice that all the veggies are cooked
3.  Add bean sprouts, baby spinach, and sesame oil and stir for a few times until spinach is wilted
4.  Turn off the heat and serve when it’s still hot with a dash of white pepper powder on top

Enjoy!

^_^

Hard-Boiled Eggs and Cucumber Salad with Thai Spicy ginger dressing

Since I have these entire ingredients already store in my fridge, it's easy for me to come up with the idea of making this salad with Thai spicy ginger dressing for a little C- booster pure over hard-boiled eggs for a little pick-me-up protein at this moment.  It’s perfect for a quick lunch and more fun than a usual lettuce and tomato salad with a dressing from a bottle.   This salad is so easy to make as long as you have all the ingredients in hand.   So, try it and have a little fun. It's so healthy!

What you need:

2 eggs hard boiled – cut into quarters
1-2 small Persian cucumber
1 medium tomato
1 small carrot shredded

For dressing:

2 small shallots finely chopped or red onion

3 tbsp lime juice

2 tbsp fish sauce

2 tbsp palm sugar or sugar

1 tsp grated fresh ginger

3 small chilies finely chopped

mix them all together and pure over eggs and cucumbers. Walla!

It would be more perfect with a glass of Thai Iced Tea Limenade aside!

Enjoy!

^____^