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Cuppylicious!, Ethnic Foods, Sauces and Dips, Thai

Spicy Vinegar

Use everything but the stem.

Use everything but the stem.

Total time:  Approximately 10 minutes.

Staple for Thai soup.

I use this in a lot of marinades and recipes.

4 jalapenos
2 cups of vinegar (approx)

Slice jalapenos and soak them in 2 cups of vinegar. Store up to 2 months in the refrigerator. (I use an old pickle jar or peanut butter jar.)

Cuppylicious!, Ethnic Foods, Meat, Pork, Thai

Pork Satay II


Beautiful! No yellow here!

Total time:  Anywhere from 1 hour to 24 hours.

I decided that the presentation didn’t do the flavor justice. There’s just something about that bright yellow that really turned me off, plus it just took too long. I wanted to try something else.

2 T olive or peanut oil
2 T lemon juice
1 tsp ginger powder or 1 T fresh ginger root
1 tsp cayenne pepper
1 tsp garlic powder or fresh chopped garlic

1 pound of pork loin or chops

Marinate the meat for 4-24 hours.

This is the marinade I use when I don’t have time to let it soak overnight. It tastes equally as good as Pork Satay I, although the flavors are incredibly different. I use the same Peanut Sauce for both satay recipes, and I’ve taken to serving my pork satay and peanut sauce with spinach.

Dip fresh spinach into boiling water for 10 seconds, remove, drain, and serve immediately.

Served here with Thai “risotto”.

Cuppylicious!, Ethnic Foods, Meat, Pork, Thai

Pork Satay I

Ahhh.. yes.. turmeric turns everything yellow...

Ahhh.. yes.. turmeric turns everything yellow...

Total time:  Anywhere from 1 hour to 24 hours.

As a half-Thai, I get asked regularly if I know any Thai recipes. Truth of the matter is, until recently, I only had three or four under my belt. I spent hours pouring over my new copy of True Thai, by Victor Sodsook, trying to decide what, when, how.. why.. and then I gave up. I decided instead, to go with Martha Day.

1/2 small onion, chopped
2 garlic cloves, crushed
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 T vegetable oil

1 pound of pork loin or pork chops

Mash or blend all of the ingredients into a marinade for the pork. Slice the pork into strips or bite sized pieces and marinate 4-24 hours. Fry in a pan until golden brown.

Serve with Peanut Sauce and boxed pilaf.

Cuppylicious!, Ethnic Foods, Pasta & Rice, Poultry, Thai

Chicken and Ginger

Not my mom's chicken and ginger, but it makes me happy.

Not my mom's chicken and ginger, but it makes me happy.

Total time:  Approximately 35 minutes.

We eat a lot of spicy foods in my house, and one of my favorite quick meals is Thai chicken and & ginger (I’m half Thai).  I tend to omit the fish sauce in favor of just adding more salt when I add the water to the skillet.  My mom prefers chicken thighs and dark meat over breasts because it adds more fat to the dish.  I’ve found it tastes the same either way… I even did it with leftover turkey this year.  An alternative is to use carrots and ginger powder instead of ginger root.

2-3 boneless skinless chicken breasts, diced
1 chunk of ginger root the size of a child’s fist, peeled
Thai fish sauce (optional!)
1/4 teaspoon of salt (or less)
1/4 teaspoon of pepper (or more)
1 tbsp of vegetable or olive oil
4 cups of cooked rice

I have a rice cooker, so I typically get 2 cups of rice started and then begin cooking.  I peel my ginger with a cheap steak knife because the serrated edges are perfect for getting right under the skin.

1.  Cut the ginger julienne style.  Place in a small bowl.  Sprinkle 1/4 teaspoon of salt evenly across the top.  The more salt you put in now, the hotter your ginger will taste.  Too much salt will of course make it salty. 🙂

2.  In a deep skillet, heat your tablespoon of oil on Medium and add the chicken.  Cook the chicken until it just turns white, then cover for 2-3 minutes (just enough for the condensation to form and start to roll down the lid).

3.  Squeeze the salted ginger with your hand until you can’t feel anymore grains of salt.  You should see juice at the bottom of the bowl.  Add ginger and juice to the skillet, but keep the bowl.

4.  Pour three bowls full of water into the skillet.  Add pepper and cover for 5-10 minutes (it should be boiling really well by then).  Simmer until rice is done.