Tag Archive | bangkok

THAI STREET FOOD – PEANUT NOODLES


“……… I DO THIS MY WAY! …..”

For so many years now JS and I have been to Bangkok at least 3-4 times a year. It’s a relative easy (and very economical) flight from Kerala via Singapore.

And even though we always stayed in our lovely hotel and enjoyed Chef’s wonderful food besides the many lunch/dinners we relished at various other special places for us, I still joined our friends to try Bangkok Street food occasionally. And before some of you might disapprove, let me tell you, I have never ever been sick once – knowing of course where to eat helps. Some places were recommended by local friends, while some I found of my own accord.

Last time we were in this vibrant city was for their water festival “Sonkran”. The ‘Sonkran’ of this year is over and yes, we missed not being there with our friends and participate in the fun.

I too used to buy occasionally my Street food like they did, sit on some steps in front of one of those huge shopping centres and watched the spectacle, mainly children (of all ages!) getting soaked.

So here today I like to share with you this quick, simple and delicious recipe, my own version of “Peanut Noodles

For 2 people you will need:

100 gr medium egg noodles (or more if you are hungry)
1 x Tbsp Oil
2 x garlic cloves, crushed
1 or 2 x large onions, sliced
½ x of 3 different coloured Capsicums, seeded and roughly chopped
½ x of a medium sized Courgette, also roughly chopped

150 gr unsalted peanuts, roughly chopped

Now for the dressing

4-5 Tbsp Oil (I like to use Olive oil here)
Grated rind and the juice of 1 x lemon (to taste)
1-2 x red hot chilli, seeded and finely chopped
1 x Tbsp Soya sauce
Some fresh chives, snipped (or Thai Basil)
2 x Tbsp Balsamic Vinegar
Salt and pepper, to taste

Here is how I do this “… my way

Cook noodles, drain and keep aside.
Heat oil in wok; add onions, garlic and all the remaining vegetables.
Cook appr for 3-5 minutes until they start getting brown and soft, but be careful, you do not want the vegetables too soft.
Add peanuts and cook for a further 2 minutes.
In small bowl whisk together oil, grated lemon rind and 3 Tbsp of lemon juice, chilli, chives (or Thai Basil), Soya sauce and Balsamic vinegar (to taste). Add salt and pepper.

Now toss the drained noodles into the onion/garlic/peanut etc. mix and heat through.
When ready to serve add dressing, stir nicely to coat everything and serve garnished with fresh chives.

NB: you can also use spaghetti, if egg noodles are not available.

That’s it – enjoy.

Namaskaram
Carina

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Thai Chicken with Aubergine

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Sawasdee

As some of my loyal readers know by now, my husband JS and I have a very special connection with Thailand, Bangkok in particular, which started way back in 2002.

We used to fly over nearly every year a couple of times spending each time up to a whole month just relaxing, seeing friends etc. and enjoying their food and culture.

Over the years we have visited many restaurants in this vibrant city and yes, we too have at least a couple which are our absolute favourites, one of which is the famous “BLUE ELEPHANT RESTAURANT” at 233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn, Bangkok. 10120.

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On our last visit to Bangkok I was all scheduled to attend some Thai Cooking Classes at their equally famous and renowned School but unfortunately a health issue with me which kept cropping up forced us to fly home a bit earlier than planned and therefore I never managed to attend my classes, to which I was looking forward to so very much.

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But, be rest assured, as soon as I can fly again, we will be off once again to Bangkok and I will make sure I can attend classes under the incredible tutelage of Master Chef Nooror and her team.

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I wanted to clear out my fridge a little and when I saw chicken breast and Eggplant (Aubergine) I thought I treat myself, and hopefully you, too, to my own version of Thai

“Chicken with Aubergine”.

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1 chicken breast, cut into bite sized pieces
1 whole aubergine, just washed and “topped & tailed”, into small cubes
80 g (approximately) of Green Curry Paste
150 ml Coconut cream
2 Kaffir Lime Leaves
1 Tbsp Fish Sauce
½ Tbsp sugar
2 large Chilli
Some fresh Basil
Oil – just a minimum

Method

Heat up Wok on medium heat with a little splash of Oil – add green curry paste.
Stir and when that lovely smell enters your nostrils, turn down heat to minimum.

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Now add coconut cream.

Bring carefully to a boil and immediately add prepared chicken pieces, eggplant and the kaffir lime leaves. Also add fish sauce and a bit of sugar.
Stir gently and simmer for 5-8 minutes.
Garnish with chilli and fresh basil.
Ideally serve with Thai rice.

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ทานให้อร่อย (Enjoy your meal!)
Carina

NOTES: I was lucky that I still had some of my BLUE ELEPHANT ingredients which I purchased on our previous visit to Bangkok.

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I was not able to find any Thai rice here at the moment (out of stock).

PS: All three pictures, except those credited to Carina Sebastine are courtesy of blueelephantcookingschool.com

Happy Easter …..

…. From Bangkok, to all my blogging friends wherever you are in the world.
1
Paschal Lamb . as seen in Florence/Italy
2
The blessed palm leaf (from the Assumption Cathedral, Bangkok)
3
White stone egg from Burma (can you make out the carved details on it?)
4
White KPM Rabbit with Quails eggs in our house
5
China Easter eggs on display in Florence/Italy
6
Easter bunny in our house – what a load to carry

Carina

(© Photos: Carina-Joseph Sebastine/Manningtree Archive)

HAPPY NEW YEAR, THAILAND

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It is a very enjoyable time to be back in Bangkok right now. With the Thai New Year starting tomorrow and Songkran (The Water Festival) as well, the country is geared for a few days of festivities. We too joined some of our friends in the celebrations with a most sumptuous lunch at the famous “Lord Jim’s’ Restaurant at the Mandarin Oriental Bangkok Hotel. More about this in my next post.

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Returning back to our home-from-home The Atrium Bangkok Hotel, we walked into our suite adorned with beautiful pink and white roses – courtesy “of the Management” Thank you, Khun Miguel.

Carina

(Photos: Manningtree Archive)

Delicious Bangkok fare

Sa wàt dee kâ – Sa wàt dee kráp

Today I like to start posting some of the recipes which I enjoyed at the ATRIUM Hotel during our recent stay in Bangkok. This is a delicious BBQ often served in the evening by the Pool when the heat of the day has gone.

I find a cold Thai Beer is just the right ‘nectar’ to go with Executive Chef Kenneth Murphy’s Pork.
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BBQ PORK

½ Pound Pork Tenderloin, shoulder or butt
2 cloves garlic, peeled and mashed
2 Tbsp Rice wine or dry Sherry
A few drops of red food colouring (optional)
2 Tbsp Tomato Ketchup
1 ½ Tbsp Soy Sauce
2 tsp brown sugar
Some liquid honey
½ – 1 tsp of five-spice powder

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METHOD
Cut pork into strips approximately 2 inches wide and 5 inches long.

Peel garlic and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, oyster sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F.

Remove, cool and enjoy.
3-Sing

Carina

(Beer-Photograph thanks to Wikipedia
BBQ Pork Photograph: Manningtreearchive)

Floral dreams in Bangkok

What can one do when the Doctor has ordered strict bed rest for 3 whole months? Not much, apart from resting and reading, and reading and resting (yawn!) – and dreaming of course and planning the next trip abroad.

And since Jo and I will be flying back to “our” Bangkok in the latter part of December for 1 month, there is lots to dream about, arrangements and appointments to be made etc. etc.

Mana

To keep you up-to-date with the latest spectacular flower display in the Lobby of our favourite Hotel, the MANDARIN ORIENTAL BANGKOK, created by this floral genius Khun Ken, I share with you his latest creations for this autumn.

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The next one of course will be the Christmas Decoration. My camera is already cleaned and charged and waiting to take lots and lots of wonderful pictures again.

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Until then – come with me, if you like, into this elegant and cool oasis and let’s have a nice cup of coffee or tea and some of their absolutely delectable and oh, so sinful little cakes…

Carina