Key Lime Bars

       Before I decided to make this, I was thinking back and forth of what to make between Lemon bars and Key lime pie.  Well, I had Meyer lemons sit on the counter side-by-side with key limes…hmm…but I didn’t want a pie, and Meyer lemons don’t have a strong lemons taste like the regular one has. That’s right… Key limes bars!    Since I am neither a girl who likes to bake nor a sweet kind of girl, I found this recipe (adapted from Real Simple) happen to be easy for me to give it a try…for my sweet tooth hubby!  And the result?  He loved them!  

For crust

1 cup all-purpose flour

¼ cup unsalted butter chilled and cut into small pieces

¼ cup sugar

A pinch of salt

For the filling

¼ key limes juice

2 tbsp key limes zest

3 eggs

2 tbsp all-purpose flour

¼ tsp salt

1 tsp baking powder

How to:

1. Preheat the oven to 350’F

2. in an 8-inch, line the pan with aluminum foil over and left an overhangs all sides so it can be lifted out easily when cooked, and spray the aluminum foil with the cooking spray

3. Make the crust by combining flour, sugar, salt, and butter into the food processor and give it a several pluses until it forms into crumbs

4.  Press the flour mixture into the pan and press it firmly into the bottom and bake to a pale golden for 25 minutes

5. Meanwhile, in a medium bowl, whisk together the eggs, sugar, key limes juice and zest, baking powder, flour, and salt

6. When the crust is baked, pour the filling into the hot crust and bake for another 20 minutes until it turn to light golden and firm in the middle. 

7.  Allow it to cool down completely for about 1 or 2 hours, sprinkle with powdered sugar before cut into bars and serve

Enjoy! 

"Laab Kai" or Spicy Ground Chicken Salad

This is one of my favorite dishes, Laab Kai, the classic Thai cuisine with the balance of sweet, salty, spicy, and sour. This is actually a really healthy dish that you can eat all you want and you’ll never gain a muffin top! I swear! It makes with lean protein of ground chicken and no oil is involved in preparing it. Basically, it’s a salad; and it must be eaten with lots of vegetables such as cucumber, raw cabbage, carrots, lettuce, or whatever veggies you like, the more veggies the better. 

         

However, I want to inform you that one of the interesting ingredients using in this dish that you might think it’s wired, if you are not Thais, is the roasted glutinous rice powder. It gives this dish the spontaneous aroma, texture, and taste like no others. Well, I can’t really say that when we have the same similar dishes and some of you might have tried that before at some Thai restaurants (I say “some” because not all of Thai restaurants will use roasted rice powder in this dish.) which they are “Laab Moo” or Spicy Ground Pork Salad, “Laab Nua” or Spicy Ground Beef Salad, “Yum Moo Yang” or Spicy Grilled Pork Salad, “Yum Nua” or Spicy Grilled Beef Salad! Okay, here is the hint…”Laab” = ground, “Kai” = chicken, “Moo” = pork, “Nua”= beef, and “Yang” = grilled! How fun! ^__^ Anyway, those are dishes using roasted glutinous rice power.
However, if you find it too difficult or too complicate to find the glutinous rice to roast since you are not normally using it, you can just leave it out. And don’t worry there is no rules for that, but you will be seriously missed out the true authentic Thai taste in this kind of Thai food. So, what are we waiting for? Let’s have some fun and get cooking.

What you need:

1 lb ground chicken
1/3 cup water
1 tsp salt
1 tsp sugar
¼ cup fish sauce – or more adjusts to your taste buds
¼ cup fresh squeeze lime juice – or more adjust to your taste buds
2-3 tbsp ground chili pepper – or more adjust to your taste buds
2 stalks lemongrass, white part inside only, finely chopped
5-6 small shallots finely sliced
¼ cup green onion thinly sliced
1/ cup mint leaves thinly sliced
¼ cup roasted glutinous rice powder

**And as much or as little of your favorite veggies such as lettuce, cucumber, cabbage, or carrots to accompany the spicy salad

How to:

1. To roast glutinous rice, put the rice in small skillet over medium-high heat and stir continuously to prevent burn for about 3-5 minutes or until it’s just turning to light golden brown and fragrant. Use coffee grinder or food processor to grind the rice until it turns into powder, set aside.

2. Put ground chicken, water, and salt in the medium saucepan or skillet over medium-high heat, stir persistently to cook the meat so it won’t stick to bottom, cook until the meat is no longer pink and the water is reduced but not too dry.

3. Transfer cooked ground chicken into the not-so-large bowl and add all of the rest of ingredients into it and stir gently to combine all the flavors together

Serve with your favorite veggies – and with rice if desired. Now that’s easy!

Enjoy and stay healthy! 

^___^

Steamed Egg "Soufflé’" with Baby Shrimp Breakfast

When I was a child living in Thailand, I remembered my dad made this steamed egg for breakfast that only had 3 ingredients -- egg, soy sauce, and chopped scallions on top, and I just adored and loved it so much! I loved the subtle texture with a little bit of saltiness from soy sauce mixing with the sweetness from egg created the soup-like broth at the bottom that was just so delicate to me.  

However, my busy life today makes me stop eating breakfast in the morning and turns me into the coffee-addict for many years and counting… It’s just a bad habit that I developed for decades -- grab a cup of coffee and run out of the door as fast as I can so I won’t be late for work…what‘s an excuse!!! 

Anyway, the past weekend morning I got out of the bed on the bright side - I guessed! – so I wanted to make something nice for breakfast when I had some times to sit down and enjoyed the morning like this, after a cup of coffee, of course! ^__^

What you need:    for 2 servings 

4 eggs 

½ cup salad size baby shrimp cooked 

¼ cup chicken stock 

¼ cup mushrooms - any kind 

2 tbsp red bell pepper chopped into small pieces 

2 tbsp light soy sauce 

¼ scallions chopped 

ground white pepper 

2 tsps Fried shallots 

How to:

1. Set the steamer on the high-heat.
2. Beaten eggs until it turn into the smooth consistency texture
3. Stir in soy sauce, chopped scallions, red bell pepper, chicken stock, ground white pepper, and mushroom to combine
4. Slightly spray the ramekins with cooking spray or brush with oil, pour the egg mixture equally into the ramekins just about the inside-top rim of the ramekins
5. Carefully place the ramekins into the hot boiling steamer and steam for 3 minutes and then arrange shrimp on the top of each and cover and let it continue steaming for another 10-15 minutes
6. Garnish with fried shallot and cilantro leaf before serving

Enjoy!
^__^