Dried Fuyu Persimmon

 

Fuyu persimmons are my favorite fall fruit that I can’t hardly wait to pick them. And I can tell you this. I am a lucky woman. Because my persimmon tree is loaded for me to enjoy every years since it’s grown enough to produce beautiful orange hue fruit. And the tree is barely 7 feet tall! In fact, not only me who enjoy the persimmons, the hubby has become a fan of persimmon as well (because he couldn’t stand seeing me love to eat them too much, so he tried and……voila!)

I remember last time I posted simple persimmon gallett and it was delicious. I’m thinking of making it again actually or I might make persimmon pie or persimmon cinnamon coffee cake!

 

  Sounds good, eh? 

 

 

 

When I was still employed, one of my colleague brought me a small ziploc bag of dried persimmon, which he made it himself. I swear to myself that one of these day I would try to dehydrate my own persimmon. But the chance of doing that has never come true. The hubby and I love to eat them fresh, just like eating an apple, and we eating them like crazy. Yeah, like crazy!  

So, this is it. This year, this time, this moment, I am going to dry my persimmons!!!

I cut up my persimmon and didn’t even realize how much I have cut them already. As far as I knew, I have filled up all the trays to go into the dehydrator machine which took me the whole morning to finish it up.    

 

 

 

 

 I left the machine run for about 10 hours. However, I have checked them in between because my nerves wouldn’t let me stay still. Well, some of them were ready but some were not. I guessed that was because my inconsistency when I cut them, because I cut them with a knife. They came out in different size in thickness. Oh well! So, I took those that were ready out of the machine and let it run for another couple hours for those that were still moist.

 

And the result? Oh yes!

One thing I know that I have gone c-r-a-z-i-e-r about persimmons! 

 

 

How to:

As much or as little of fresh Fuyu persimmons
A sharp knife or a mandolin slicer if you have one
A dehydrator machine

- clean your persimmons and slice about 3/4” thick. Peel or unpeeled, you decide – I didn’t peel mine.
- arrange in single layer on each tray and put them back to the dehydrator
- left the machine run for at least 8 hours or more if you like your persimmon in the drier side. 

 Enjoy!

 

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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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