The taste is almost indescribable. But so simple to make. Grilled fish fillets, flaked and cupped in a leaf of butter lettuce then topped with chopped scallion and cilantro. Cool and hot all at the same time.
I bought an induction cooker for Baht 1500 (about US$46.00). It came with a skillet and a spatula, seven settings, and instruction books in Thai and in English. I’ve only used the fry setting to make my mother-in-law’s favorite week-night Chinese meal, a deliciously light dish I call “lettuce sandwiches.” It’s made with ground meat and served on a leaf of organic cos or romaine lettuce. On the meat I drizzled some wasabi-soy-garlic sauce and sprinkled on top a few cilantro leaves and chopped scallions. It’s heady stuff that not only clears the sinuses it also adds a salty tanginess that’s very satisfying in a crunchy sort of way! To make this all you need is a pound (500g) of ground meat (beef, chicken, or pork will do) browned in a little oil, salt and pepper. Eat. So simple to make!
This is so quick and easy to make! It only takes a few ingredients and dinner is ready in half an hour! It has the tang of wasabi to add to the piquant flavor of paprika all wrapped up in a warm fajita.
Steak Fajitas with Wasabi Yogurt Dressing
Prep time: 10 minutes
Cook time: 2 minutes for beef, 3 minutes for pork tenderloin
6 oz lean beef steak
6 oz pork tenderloin cut into medallions and pounded flat
salt and pepper
1/2 cup sliced grape tomatoes
3 cups chopped fresh lettuce
1/2 small red onion, sliced in slivers
1/2 cup wasabi yogurt dressing
8 flour tortillas, fajita size
Pat the meat dry with paper towels. Sprinkle liberally with paprika, salt and pepper. Grill in a hot pan, about 1 minute per side for the beef, and about 1 1/2 minutes per side for the pork. Serve with chopped lettuce, sliced grape tomatoes, and wasabi yogurt dressing on top of a warmed fajita wrap.
Wasabi Yogurt Dressing
1/2 cup Greek style yogurt
1 teaspoon wasabi paste, or to taste
Combine yogurt and wasabi in a small bowl. Put generous dollops on top of the steak and eat!
The three kings! My fanciful name for three delicious dressings for this salmon burger: Sriracha mayo, Thai basil-cilantro sauce, and guacamole.They are a kingly taste indeed; spicy, sour, sweet, salty, and savory.
Salmon Burger (adapted from Skinnytaste)
Prep time: 15 minutes
Cooking time: 8 minutes
1 pound salmon steak, cut off the skin and bones
1/2 small red onion
2 large cloves garlic, minced
6 tablespoons Panko bread crumbs
2 tablespoons milk
1 large egg, lightly beaten
1 tablespoon soy sauce
Juice of 1/2 fresh lime
2 teaspoons oil
Mince the salmon after it has been deskinned and deboned. Add the onion, garlic, bread crumbs and milk. In a small bowl, add the egg and beat lightly with a fork. Add the soy sauce and the fresh lime juice. Pour on the salmon mixture and combine. Pat gently into four patties.
Heat the oil in a skillet. Fry each patty for 4 minutes on one side, flip them over, and fry again for another 4 minutes. Serve on a bed of fresh arugula lettuce. The peppery leaves make a nice contrast with the salmon, which needs no spices, except for the following accompaniments:
3 tablespoons mayonnaise (I prefer full fat for the taste; low fat is very sweet)
1 tablespoon Sriracha sauce (more or less, to taste)
1 scallion, minced
Combine all ingredients in a small bowl. Refrigerate any leftovers.
Thai Basil-Cilantro Sauce (adapted from The High Heel Gourmet)
1 cup mint leaves, loosely packed, chopped fine
1 cup cilantro, loosely packed, chopped fine
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 red chili with or without the seeds, or more to taste
1 scallion, chopped fine
1/4 cup vinegar
1 teaspoon salt
2 -4 tablespoons sugar (1/4 cup in original recipe)
Water 1/4 cup
Juice of 1 lime
Boil vinegar, sugar and salt together until dissolved. Let it rest until cool.
Add the cooled syrup to the vegetables, salt, 2 tablespoons sugar, water, and lime juice. Taste the sauce and adjust seasoning. Add a little more sugar if too sour, or a little more salt or vinegar if too sweet. The taste should be tart. Refrigerate leftovers.
2 ripe avocados, mashed
1/3 cup chopped tomatoes
1/2 small red onion, chopped
1 red chile pepper, seeded and chopped, optional
Juice of 1-2 limes or to taste
Salt and pepper
Combine all ingredients in a small bowl. Taste and adjust seasonings. Refrigerate leftovers.
I used the electric pan as a pizza maker and this is what I found out: the top griddle does not brown the top of the crust when it is closed, so I will have to flip the crust over to brown the top. Basically, the pan fries the bread, and in the absence of clear instructions of how to cook a pizza in the electric pan, I had to experiment. To those of you who have the Homemate brand Double Electric Pans/Pizza Maker, this is what you will have to do: roll out or pat the pizza as thin as possible–about 1/4 inch thickness. Put about 2 tablespoons oil in the skillet part to heat up (about 2 1/2 to 3 minutes) on maximum. Put the crust in and let it fry about 5 minutes. Flip it and let the top brown slightly, about 2-3 minutes. Then flip it back over, add the toppings and close the lid and cook for another 5 minutes on 180˚C. Pizza in ten!
Pizza Crust (from America’s Test Kitchen)
Prep time: 10 minutes
Proofing: 30 minutes
2 1/2 cups (312g) all purpose flour
1/2 teaspoon salt
1 package instant yeast (2 1/2 teaspoons)
3/4 cup (200ml) skim milk
2 tablespoons olive oil
2 tablespoons sugar
Heat the oven to 200˚F. Once it reaches the desired temperature, turn it off but do not open the door.
In a stand mixer fitted with a dough hook, add the flour, salt, and yeast in the mixing bowl. In a measuring cup, add the milk, oil, and sugar. Combine the flour, salt, and yeast on low speed, while it is mixing, add the milk mixture. Continue beating until just incorporated. Turn the speed up to medium low and continue mixing until the dough is smooth and shiny and comes together in a ball.
Baker’s note: I used a handmixer fitted with dough hooks. It takes longer to make pizza dough with a handmixer because it’s not as powerful. So when the recipe says low speed, use medium low speed, and so medium low becomes medium high. My arm got tired holding the motor so I had to use both hands to hold it!
Lightly flour a board and knead the dough two times and form into a ball. Put dough ball in a large greased glass bowl, turning it several times to coat. Cover the bowl with plastic wrap and put it in the warm oven to proof for 30 minutes.
By now the dough should have doubled in bulk. Take it out of the oven and turn it out onto a lightly floured surface. Cut it in half with a bench scraper.
Baker’s note: I wrapped both dough balls in plastic and refrigerated them to stop the rising process. This is because I didn’t want to make the pizza right away. If you refrigerate the dough, use it within 24 hours. If you want a thick crust you will have to make the pizza right away when the yeast is fresh. For a thin crust pizza, where very little rising is involved, cooking the crust later is no problem.
To make the crust, roll out one dough ball on a lightly floured surface. Or use your fingers to stretch and tamp the dough into a roughly 10 inch round. Heat 2 tablespoons oil in a skillet and add the pizza dough. Prick the dough with a fork. Fry 5 minutes on one side, flip and fry 2-3 minutes on the other.
Green Skillet Pizza:
Prep time: 15 minutes (includes sauteeing the toppings)
Cook time: 10 minutes
1/2 cup sliced shiitake mushrooms
1 tablespoon garlic, minced
1 tablespoon oil
6 cups spinach, chopped
5 ounces arugula,any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/4 cup water
1/2 cup green peas
1/2 cup sliced grape tomatoes
1/2 cup prepared pesto (I used basil pesto, recipe to follow)
1 cup shredded part-skim mozzarella cheese
In a large skillet, lightly saute the mushrooms and garlic in oil. Add the spinach and arugula. Saute until wilted. Salt and pepper to taste. Remove from heat. In the pan add the water and heat to boiling. Add the peas and cook until bright green. Drain the peas and discard the water. Add peas to the cooked vegetables.
Baker’s note: Prepare the pizza toppings ahead of time and refrigerate.
When the top of the pizza crust is browned, spread half the pesto. Add half the toppings and half the cheese. Cook for 5 minutes. Remove to a plate and repeat with the second crust.
Andy complained that the pizza was slightly bitter. I think the arugula and the spinach were not a good combination. I should have used broccoli with either arugula or the spinach, not both. He said the crust was excellent–it was fresh, slightly crisp on the bottom but soft on the inside.
Basil Pesto (adapted from Skinnytaste)
Prep time: 10 minutes
1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
The easiest thing to do is to process all ingredients in a food processor. Since I’m in Salaya and not in my kitchen at home, I had to make the pesto by hand. For this, I needed one sharp santoku knife.
This vegetable stew is hearty and filling, and it comes with the added feeling of virtuousness because it is made entirely of fresh vegetables. There is nothing in it to feel guilty about. I used salsa to season it, but a tomato paste or puree with some wine would be wonderful.
Tomato Ratatouille (adapted from The Photo Cookbook-Quick and Easy)
Prep time: 20 minutes
Cook time: 25 minutes
1 teaspoon olive oil
1 medium onion cut into thin wedges
4 garlic cloves, chopped
1 small eggplant, chopped
1 red and 1 green bell pepper, seeded and chopped
1 zucchini, chopped
2 tablespoons tomato paste (I used two tablespoons salsa for flavor and bite)
3 tablespoons water
2/3 cup sliced mushrooms (I used fresh shiitakes)
2 large ripe tomatoes, chopped
1 tablespoon shredded fresh basil, to serve, optional
2 tablespoons freshly grated Parmesan cheese, to serve, optional
1. Heat the oil in a Dutch pot. Add the onion, garlic, and eggplant and cook, stirring frequently, for 3 minutes.
2. Add the bell peppers and zucchini.
3. Mix together the tomato paste and water in a small bowl and stir into the pan. Bring to a boil, cover, reduce the heat to a simmer, and cook for 10 minutes.
4. Add the mushrooms and tomatoes, with pepper to taste, and continue to simmer for 12-15 minutes, stirring occasionally, until the vegetables are tender.
5. Garnish with shredded basil and serve with Parmesan cheese, if desired.
This dish is made in 2 steps; the rice is cooked in a rice cooker and the chicken is steamed by wrapping each breast in foil then baking the packets in the oven. The original recipe from The Photo Cookbook-Quick and Easy directs steaming packets of chicken over the rice as it cooks. This is tricky, since both rice and chicken cook at different rates depending on the temperature. I thought it would be easier to do them separately. My solution worked, for the chicken and the rice came together wonderfully, with delicate undertones of coconut and herbs. The original recipe called for just a butter-cilantro stuffing. Though I love cilantro, by itself, the taste can be monotonous. The Chinese know this, and often combine it with other herbs such as Chinese celery (kunchai in Thai) and onion. The result is a more complex flavor, however, it lacks that extra bite and tang. The Thai solution is to put in chiles, and I agree with this approach. You want the flavor of chile without burning off your taste buds.
2 cups (8 oz each) Basmati rice
1 250ml coconut cream
3 cups chicken stock
1 teaspoon salt
Rinse the rice, if directed to do so. Then put all ingredients in a rice cooker pot, press the button and forget it!
Cook’s Note: If desired, dress up the rice with fried garlic and minced scallion.
Steamed Chicken Breasts with Herb Butter
4 tablespoons butter, softened
1 fresh Thai chile, seeded and chopped (if more heat is desired, leave in the seeds)
1/2 cup chopped fresh cilantro
3 tablespoons chopped Chinese celery stems (reserve leaves to garnish a soup otherwise discard, they are bitter)
3 tablespoons onion, minced
8 boneless chicken breasts
Salt and pepper
8×12 inch square pieces of aluminum foil
Preheat the oven 350˚F/185˚C
To stuff the chicken breasts, slit each chicken breast from the thickest part almost to the end of the thinnest part. The pocket should be about 2 1/2 inches deep at the thickest part. Pat dry with paper towels and set aside.
In a medium bowl, mix together the butter, chile, cilantro, Chinese celery, and onion. Stuff each chicken breast with a generous spoonful of the herb mixture. Sprinkle top and bottom of the breast all over with a pinch of salt and pepper. Place the stuffed chicken breast in the center of a piece of aluminum foil, bring to edges together and fold to seal. Fold and seal each end. Place on a baking tray and repeat with the other chicken breasts.
Place the baking tray in the oven. Do four at a time or at the most, six. Bake about 15-18 minutes. Pierce the thickest part of one chicken packet with an instant read thermometer. The chicken should reach an internal temperature of 165˚F. If not, bake an additional 3-5 minutes.
Spoon cooked coconut basmati rice on a plate and place one cooked chicken breast on top; pour reserved juices from the packet on top. Serve with Pickled Vegetables, which as I said, I forgot.
1 medium carrot
1 medium cucumber
1/4 cup rice vinegar
4 tablespoons simple syrup
Shred all the vegetables. In a small bowl, combine the vinegar and simple syrup. Pour vinegar mixture over the top of the vegetables and toss to combine.