Posts Tagged With: Thai

Fried Glass Noodles

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Categories: pasta&noodles | Tags: , , , , , , , | Leave a comment

Pad Mii

Pronounced (pad [or maybe pod/pahd] mee [me, as in me, myself and I, but with a slightly longer carrying of the “e”). It’s similar to pad Thai, but this one I made in the cafeteria and is lacking peanuts, tamarind and some the kind of noodle that would make it pad Thai.

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Som Tam

Also known as spicy papaya salad. However, I usually go without the spicy. A teacher taught me how to make this. I just helped her. Since I’m the only vegetarian here, the teacher had me set some aside on a plate. Here’s a recipe to make it vegetarian.

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Categories: other salads, salads | Tags: , , , , , , , , , , , , | 1 Comment

Mushroom Fried Rice

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Leftover Sandwich Fixin’s and Rice Noodles

I returned to the studio from Bangkok on Friday after a very comfortable bus ride. Really, the long-distance busses in Thailand are much better than in the US. I could have gone another 12-24 hours if Thailand were big enough. Of course, we were traveling VIP. It was very nice. I freshened up a little in the morning before returning to the studio, and managed to get washed up before lunch. A staff meal was prepared. I tried to contribute some delicious bread, but they had enough bread, so I kept it for myself to make dessert bread this morning. I actually call it dessert bread even without the extras, because it is not too sweet, but has a light cinnamon flavor and a variety of seeds. We had sandwiches and spaghetti, and were given the leftovers. I was offered two plates of sandwich fixin’s. I passed on the one plate of tofu and eggs, because the tofu had a flavor I didn’t care for, although I probably would have eaten it, and I’d like to abstain from eggs for at least a few weeks, since I’ve eaten so many in Bangkok. I did accept the plate of sliced vegetables, though. Yesterday for Sabbath lunch that plate of veggies came in handy for a simple salad, for which I mixed the lettuce, cucumber, tomatoes, and onion (the latter of which I broke into smaller pieces) with the chilled vegetarian ham that had been steamed on Friday afternoon, and poured on some coconut oil, squeezed on some lemon/lime juice, and mixed it all together with a little Himilayan pink salt and garlic salt. It was nice.

Today I used the rest of the leftover veggies with some rice noodles kept over from the week before my trip to the city. I’ve discovered this Thai summer that cucumbers actually taste pretty good cooked, and discovered from a friend that lettuce can be fried with noodles, so combined the ideas. It’s really simple. Just took the leftover sandwich/salad fixin’s (lettuce, tomato, onion, and cucumber), rinsed them again, and boiled them for a few minutes in a bit of water with a pinch or two of Himalayan pink salt, then added rice noodles, celery seed (because I didn’t notice the powder when I was looking for it), celery powder (because I think it gives more flavor in such short time and it was added pretty much as an afterthought and I had finally found it after adding the seeds), garlic salt, and sesame oil, then cooked it for a few minutes longer until most of the water was absorbed. There was still a bit of broth, and that was ok. If I had more oil, I might have fried everything, but this had a nice, light flavor.

It probably makes a difference that the lettuce was iceberg lettuce or a variety very similar to it. I am thankful for the leftovers, since I didn’t get much for this week and it added some more vegetables to my diet. It’s kind of funny, because my superior and his family took me to buy groceries, and I had forgotten about the leftovers, I think, but still didn’t get much for this week, but the extra veggies are very much appreciated.

 

Categories: Leftover Day | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Chinese Cabbage Salad

SUNP0119I don’t mean that this recipe is Chinese, but that the cabbage used is Chinese cabbage. This was my lunch today. It was easy to make. I mixed up the vegetables yesterday with some coconut, lemon, and salt, and then added the tomato and noodles and some sesame oil and garlic salt (and a little more pink salt) today before eating. I used the Shogun brand of dried noodles that are available here in Thailand. They contain few ingredients and no MSG. I think you can also use Chinese noodles and instant ramen noodles, both of which are available in the USA (instant ramen noodles being more common and easier to find) and/or the Mr. Noodles  or generic brands of instant noodles available in Canada. In Thailand there are many options, and I suspect the same is in Thailand and Japan (Although if you are Japanese and/or living in Japan, you know that actual ramen noodles are different from the instant ramen noodles referred to here, right?). However, instant Ramen (as is available in the US) and maybe even the brands available in Canada (I would have to look at the ingredients) contain a lot of extras. Apparently, most of the brands here in Thailand contain MSG. I haven’t checked them all so I really don’t know (even if I could read the ingredients in every case), but Shogun does not contain MSG. It’s pretty much flour, salt, and water. There’s also a green version colored with pandan powder. Discard the seasoning packets for the noodles (if they come with seasoning packets), unless you really want to use them, in which case you can mix them into the oil instead of the seasonings. Be warned, though, they’re usually high in sodium and not healthy for other reasons, too. If you don’t want to, you don’t have to use the noodles (or even the almonds or broad beans [two totally different foods]), but can use tortilla chips, fried noodles such as chow mien noodles (the kind that come in the can), or you can use more broad beans or more almonds (whichever you are using), or something else that is crunchy and that you believe would be healthier and better, which is available to you, or you could go without the crunch altogether. Maybe you can try it with roasted walnuts or pecans? Mmmm….?

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Categories: salads, veggie salads | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Taste Testing Thai (and Chinese) Snacks

So far here in Thailand, I have tried dried sweet tamarind, crispy banana with tamarind jam, sesame cookies (which I think are a Chinese snack), Chinese cake with durian filling, peanut candy, dried jujube, and a mixture of potato cubes, cashews, peanuts, and almonds.

You can find the brief reviews here in this playlist on my youtube channel.

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Creamed Greens&Potatoes

My birthday lunch, complete with daifuku for dessert <3. Used some more of those mystery greens (that look like a type of chard with broccoli like flowers) today…This can be cooked in a rice cooker.

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Banana Peanut Spread

I definitely recommend that you try this one. I’ve been desiring, if not craving peanut butter for at least a few weeks now, but not willing to get the tiny jars of the unhealthy stuff from Tesco. I was disappointed to find out that these plastic containers (at Tesco) of something that looked like peanut butter at first glance was actually palm sugar. I have not yet purchased any peanut butter from the shop/people near the academy who are selling it nor the man who I heard made healthy peanut butter, but I did buy some peanuts on my last trip to Tesco, and some coconut milk and honey from the pharmacy, and some bread from the academy bakery, so I whipped up this treat. Believe it or not, it’s better straight out of the container than it is on bread. I thought of saving some for tomorrow, but ate it all for supper (and I had some bread, too).

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Greens&Tomatoes

Lunch today prepared in a rice cooker (though you do not have to use a rice cooker if you have other options). A friend gave me some greens…

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Categories: vegetable dishes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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