Pakuchi som tam papaya, and baby corn

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I took my mortar to prepare a little Thai style lunch around cilantro/coriander green papaya salad.

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So now we have local green papaya, let’s grate it.

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Garlic, green hot chili. Then red hot hot hot chili (very little, it’s so hot), ami ebi salty shrimps, toasted peanuts, kabosu lime juice, a little sugar, nam pla fish sauce. Then red sweet chili, green papaya, coriander leaves and stalks.

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Tam ! Tam ! Tam ! Tam !

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Fresh baby corn from Thailand.

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I’ve used it for a stir-fry. Just oil and a little garlic, to cook the white parts of negi leeks, shishito green peppers, edamame beans, then the baby corn. I garnished with sweet chili sauce.

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Brown rice.

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A nice 3 dish meal.

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Curried greens

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Another lunch full of veggies. I have big ones to finish :

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Suguna kabocha.

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Romanesco.

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Okinawa’s lime.

Edamame for the proteins.

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In green Thai curry, with coconut milk.

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With rice and a fruit.

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Black bean sesame burgers and waxy squash red SE-Asian soup

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Beans patties and a soup with flavors of Thailand in company of its exotic rice.

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The patties are a random mix : boiled kuromame (soy black beans), black sesame seeds (pasted), grated garlic and ginger, minced onion, green chili and black miso. A little potato starch to bind. Pan-fried. Glossed with sweet chili sauce. On the place, yellow bell pepper and mitsuba stalks.

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Boiled cubes of tougan (waxy squash) and tororo kombu seaweed.

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I have added red Thai curry paste and fresh coriander to the broth.

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Add Thai jasmine rice. That’s a yummy lunch.

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Mountain of veggies green curry

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Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

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Green sansho peppercorns (frozen), onions, ginger, bay leaves.

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Goya bitter cucumber, broad beans, okras, carrots.

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I used green curry paste, brown sugar, citrus juice for the broth.

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Ready.

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Served with jasmine rice.

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A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

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Okra green curry

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For hot weather, a dish from a hot country : Thai green curry. I’ve loaded it with okras, the hydrating greens that help fight the heat.

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Today’s basket is very juicy : okra, green sweet chili peppers, tomatoes, enoki mushrooms

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First : carrots, onion, coriander roots, lemon grass, sansho peppercorns…
Then : Thai green curry paste, coconut milk, chicken legs…
Finally : the veggies, a few laurel leaves, and at the end, bits of peeled lemon…

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That gives a big volume !

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And steamed potatoes. Yes, that should be rice, but I wanted tatoes for their potassium… and well, I wanted to eat them with whatever.

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Saffranic kare-udon (Japanese noodles in curry)

Triple knot ? That’s the mark of the evil saffron…

Today kare-udon. It’s a popular Japanese casual dish.
kare for curry, usually Japanese curry. And udon are those thick white pasta, that exists in several size (click here for udon post).

Udon noodles. I buy them fresh. I boil them 2 minutes in boiling water.

My special yellow curry. It’s Thai yellow curry paste, thick coconut milk, a few more spices (turmeric, ajowan, fennel, black pepper…). Safran ? No, that would be lost in this. That’s the Asian safran, turmeric. Some broad beans and a red sweet chili for proteins and color.

And we mix that…

Curried udon !

Pink sprouts and pink curry, with yaki tofu

A dish for Winter mood. I wanted to eat pink. And spicy. And crunchy. And vegan.

Winter’s garden is a sprout garden. They make some in pink too…

The pink curry is Thai red curry paste and lots of coconut cream that I simmer a few minutes with onion and garlic. The veggies are celery leaves, ninniku no me (garlic sprouts) and okra.

Yaki tofu , grilled tofu. It’s firm texture tofu, the surface was burned at the flame. That makes it more solid for hot pots. I still put a plate on it and waited 10 minutes to drain excess water before cutting it.

Added lemon juice and nam pla sauce (use soy sauce to make it vegan).

Serve on a bed of sprouts. I slightly steamed the bean sprouts (mungo beans). The pink stalk radish sprouts are called sakura kaiware. They are crunchy and have a very light flavor of radish.

Yummy and easy too digest. But it is fatter that it seems as the coconut milk and cream (from a can) are not light. Well we need that on cold days.

Cal : 489.5 F30.1g C27.0g P32.2g