Yum Pla Muk Yang / Spicy Grilled Giant Squid Salad

 

I love squid. But cleaning them is just another thing to think about, especially when I have a little time to spare these days. I love the fact that there is already cleaned squid in froze form available in supermarket everywhere. Of course, fresh squid out from the ocean are the best for cooking, but like I said “cleaning them is just another thing to think about.”    And I am lazy, too.   :(

 

 

Two days ago, I brought home a package of giant squid from Asian market for grilling that would go with Thai spicy dipping sauce for my laidback weekend. I didn’t know what had happened, my original plan of grilled squid and spicy dipping sauce had turned into a salad. And I was happy with that.

This salad, of course, was spicy, salty, sweet and sour. Just like another typical Thai salad that must have all of these elements combined. There was nothing special about this salad, really, except it’s so easy to make and too yummy to pass. And if you like squid and spicy, I can tell you this… Spicy grilled squid salad go good with your favorite drinks, especially Thai beer. Yummmm….

What you need:

10 oz. large squid tubes cleaned
1 medium Persian cucumber, thin sliced
1 cup celery, sliced with leaves included
1/4 cup red onion, thinly sliced
1/4 cup carrot, julienned 
2 tbsp. fresh ginger, thinly sliced – optional
* use any veggies you like

 

- set the grill on medium high and grill the squid approximately 5-7 minutes on both side, or when it start to curl and shrink, it's done.  as you know overcooked squid tend to be rubbery in texture.  so you don't want that.

- when squid is cooked, cut it into rings

- combine all of the veggies and grilled squid in a mixing bowl and pour dressing over and mix well

- serve immediately

Dressing:

2 tbsp. fish sauce
3 tbsp. fresh lime juice
1 1/2 tbsp. sugar
5-6 Thai green + red chilies
3 cloves garlic

- whisk all the ingredients until the sugar is dissolved. set aside.
*this salad dressing is just basic, so adjust to your own taste



 

 

Enjoy!

 

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Khoa Pad Namm Prik Pao / Thai Roasted Chili Paste Fried Rice

My idea for lunch today is a quick fried rice with roasted chili paste or namm prik pao in Thai. Namm prik pao is used in a variety of Thai cooking from soup, spread, salad, and stir-fried, especially the well-known dish “Tom Yum” and “Thai Spicy Manila Clams in Roasted Chili Paste and Thai Basil” I made last year.

Namm prik pao is not as spicy as other chili paste that is usually uses in curry. It tends to be a little on the sweet side with a light hint of heat from roasted chili. It’s also used as a spread on a piece of bread as you may as jam to make a sandwich. Sounds a little strange to you? I know. But if you are an open-minded person and willing to try whatever new to you, I’m pretty sure that you will like find it very interesting. Who know, you might like it?

The process of making this dish is doing the quick stir-fried since all the veggies have to be cut up and ready to go. The cooking time may take less than 10 minutes over medium-high heat. But don’t worry just try to be easy as you go if you are not familiar to stir-fry. But if you’ve made fried rice before, it’s just really the same method.

 Since the roasted chili paste is not as spicy as I like it to be, I have added slices jalapeno to spice the dish up a little. The fried egg is just an optional that go together with the dish very well if you like to have one.



What you need:   1 servings

3/4 cup cooked white (or brown) rice – refrigerated leftover rice is preferred
1/4 cup ground Turkey (or chicken, pork, beef, seafood)
1/4 cup red and yellow bell pepper, cubed
1 small green jalapeno, thinly sliced
1/4 cup mushroom, sliced
1/4 cup white onion, finely sliced
1-2 clove garlic, minced
A handful Thai basil leaves
1 tbsp. Thai roasted chili in oil
1 tbsp. light soy sauce
1 tbsp. vegetable oil
1 fried egg – optional

How to:

- add oil into a sauté pan or wok and set on medium-high heat
- when the oil gets hot, add garlic and stir-fry for a few second just the garlic turns fragrant, add ground turkey and onion and stir to cook through
- add roasted chili oil and rice and stir a few times to combine, then add bell pepper, jalapeno, mushroom, and soy sauce. Stir to combine and cook for a few minutes, then add Thai basil, stir and turn off the heat
- serve immediately with or without fried egg as you desired

Enjoy!

 

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Simple...Lentil Soup...

 “Wow! It’s such a perfect day to make soup.”   


Woke up to the gloomy cloudy morning that seemed like it would last like this all day, I quickly wrapped myself up with my oversize sweater to warm up a little before heading to the kitchen and looking for something to make soup. It was a perfect day to simmer up some soup! Oh, you should know how much I love a good hot bowl of soup as I have been waiting all summer long for this. And don’t be surprised if you see more posts on soup on my blog.  


As soon as the hubby found out that I would be making soup, he instantly said, “Are you making lentil soup?” And I took that as a hint!

As I have mentioned before that the hubby and I love to fill ourselves up with lentil soup whenever we go to the Middle Eastern restaurant (and of course, the hubby’s favorite leg of lamb).   I decided to make my own version at home with lemon and ginger.   I’ve made lentil soup for a few times and the hubby is loving it.    He usually finishes up the soup I made today, and two days later would ask me to make it again.     And that tells me, the soup is actually really good… and awesomely healthy, too.   

Just perfect for the cool air day, isn’t it? 

 

 


What you need:   for 2-4 servings

 3/4 cup dried green lentil
1 cup honey golden potato, cubed
1/2 cup onion, chopped
1/2 cup carrot, cubed
1 stalk celery, chopped
2 cloves garlic, minced
1/2 cup tomato sauce
3 cups chicken stock
1 tbsp. olive oil
1 tbsp. fresh or dried thyme leaves
1 tbsp. fresh or dried oregano leaves
1/4 cup parsley, chopped
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground cumin
2 tbsp. lemon juice


*** I love to soak the dried lentil first while chopping the other ingredients which make the cooking faster.

How to:

 - In a medium heavy bottom pan, add olive oil over medium heat, add onion, garlic, celery, carrot, and potato and cook until all the veggies are cook and tender approx. 7-10 minutes.  
- Then add tomato sauce, chicken stock, cumin, salt and pepper, and stir well. 
- Add thyme and oregano, low the heat to medium-low and let it cook for another 25-30 minutes or until the lentil are tender. **Time to cook lentil may vary if dried lentil are added directly to the pot.
- After the lentil are cooked, turn off the heat and add lemon juice and chopped parsley
- Serve as you wish

Enjoy!

 

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