spicy boiled eggs salad

Spicy Boiled Eggs Salad : Yum Kai Dtom ยำไข่ต้ม (กินกับข้าวต้มร้อนๆ)

This is a quick-fix dish which take zero effort to cook. Its one of my favourite dishes (to me anything with lime juice is delicious.) Its so simple and very easy to cook. I often cooked it at night when I got home very late feeling exhausted.. no energy left... was starving... and in need of something quick. 

4 Soft Boiled Organic Eggs, halved (Cook the eggs to your liking. I liked them cooked not too hard.)

4-5 Chillies, finely chopped 

2 Medium Shallot, sliced

2 Tablespoons Lime Juice

2 Tablespoons Fish Sauce 

A dash of (un-refined) Brown Sugar 

Fresh Coriander Leaves 

Preparation

In a bowl, add fish sauce, lime juice, chopped chillies and a dash of brown sugar. Whisk briefly to mix well. Pour the dressing over the halved boiled eggs. Sprinkle with sliced shallots and chopped coriander leaves. Served with a cup of rice congee/porridge. Yummie!

poached egg with sauteed mushroom & asparagus on toast

Poached Organic Egg with Sautéed Mushroom & Asparagus on Sourdough Toast. 

Nothing is more delightful than waking up (very late on the weekends) with a smell of freshly brewed coffee and knowing that there is a proper brunch & a Sunday newspaper waiting for you... to me this is a real comfort... one of the simplest pleasures in life.

  

I personally adore (cooking and serving) fancy "Breakfast & Brunch". When I get to be home on the weekends or holidays, I love to cook big breakfast or brunch. I love all those fancy dishes like Egg Florentine, Egg Benedict, Pancake, Waffle, ect.,.

There were many long weekends in this month. Last weekend, I got to be home. I opened my fridge and found some fresh organic mushroom and organic asparagus. Then I thought I should cook them for brunch. This dish is delightful, very light and lovely. Its very easy to cook as well.

Find below my recipe

2-4 organic Eggs, very very fresh (You can always have more than 1 egg for one serving plate.)

A handful of organic Mushroom, cleaned (Any kind of small mushroom that you prefer.)

A handful of organic Asparagus, cut off bottom forth of asparagus, and discard, as it is tough and stringy. (This can be done in a bunch at one time to save time. Starting at tip, cut the rest of asparagus into equal lengths.)

1/2 Tablespoon of French Butter

1 Tablespoon of Whipping Cream

Sea Salt

Black Pepper, freshly ground

Flat-leaf Parsley, roughly chopped
Sourdough Bread, sliced, buttered and toasted to your liking 

Preparation 

Take out the eggs from the fridge and leave to room temperature. Set a saucepan over low-heat, wait till water is becoming hot but not boiling or simmering. Add a splash of any kind of vinegar in there. It helps to tighten the egg. Break an egg into a small cup, then slide the egg into the saucepan and leave the egg to cook for a few minutes. Scoop it out with a slotted spoon and keep dried one side.

Set a large saucepan over medium heat. Add butter, wait till the butter is melted (make sure that you don't burn the butter) and later add mushroom and asparagus, cook them very briefly (I like my asparagus sweet and crunchy). Add whipping cream, sea salt and ground black pepper, taste if more seasoning is needed. Sprinkle with chopped fresh parsley leaves.

Arrange the sauteed mushroom and asparagus on top of the toasts, top with the poached egg(s) and sprinkle with chopped fresh parsley over the top. (Sprinkle a dash of sea salt and black pepper on the eggs if you prefer) Voila!

Happy Holidays ! 

stewed chicken, pork belly, tofu & egg with 5 spices

Kai Pa-low : ไข่พะโล้ (ใส่ไก่ หมูสามชั้น และเต้าหู้)

This dish is very special but I don't cook it as often as I should because  I think its too fatty. Its so good that I always dream of it.

Its one of the most popular home-cooked dishes in Thailand. Every mother cooks it for their kids and every kid likes it. (I always think my mother cooks the best "Kai Pa-low" in Thailand. Then, all of my friends strongly insist that their mother cooks the best "Kai Pa-low" in Thailand as well. I guess its a dish that we have grown up with. So, it, kind of, reminds us of how loving & caring our mother is to us. That's why our mother's recipe is the best and always better than any other mother's recipes. You know what I mean...)

Anyway, find below my recipe.

1/2 Kilo of Free-range Chicken, cleaned & cut

1/2 Kilo of Free-range Pork Belly, cleaned & cut

2 Medium Packs of Organic Hard Tofu, cleaned & cut into chunky bits (Optional)

8-12 of Organic Chicken/Duck Eggs, boiled & shell-removed

2-3 Tablespoons of Premium Quality 5 Spices
3-4 Cloves of Garlic, smashed

1 Tablespoon of Black Pepper Corns

3 Coriander Roots, smashed 

1-2 Tablespoons of Vegetable Cooking Oil
3 Tablespoons of Organic Plam Sugar

4-3 Tablespoons of Soy Sauce Or Sea Salt (to taste)

2-3 Tablespoons of Seasoning Sauce

5-6 Cups of Chicken Stock 

Preparation

Pound garlic, black pepper corns & coriander roots by using stone mortar & pestle till fine. Keep the paste one side.

Set a wok over medium-high heat, add cooking oil, add palm sugar. Caramelize the palm sugar till turned very dark-brown. Then add the paste and a little of water, fry till aromatic. Then add chicken, pork belly, tofu and egg. Add 5 spices and then keep stir-frying till everything is mixed well. Add seasoning sauce and soy sauce, taste if more seasoning is needed. Remove everything into a very large sauce pan. Later add chicken stock to cover the meat and then put the lid on. Leave to simmer for at least 1 hour. (The longer you leave it to simmer ,the more soft and tender the meat will become.)

Remove into a serving bowl. Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice. (The rest of the stew can be kept in air-tight container in the fridge for 2-3 days.)

Serve : 4

kai jiew dok-sano : omelette with sesbania drummondii flowers

Omelette with Yellow "Sesbania Drumondii" Flowers : ไข่เจียวดอกโสน

First, I would like to apologize that I have been away for ages. There were/are many things happening in my life which kept/keep me away from this world wide web.

Anyway, I am back! I will be writing loads & loads of recipes & I promise to update my blog consistently. I really miss doing & writing this food journal to bits. While I was absent, I received lots of emails from my readers and I felt/feel so flattered.

Ok, back to the recipe, recently, I saw/see lots of organic "Dok-Sano" available on the shelf in posh supermarkets in Bangkok. So, I think I should do something with these little yellow flowers as they are so adorable and very cute! I have to confess here that I really don't know what is this flower is called in English. Therefore, I did a little research in google (I wonder if we could live without Google nowadays.) about it and I find out about its name. Please, feel free to correct me if I am wrong about the name of this flower. I also find out that these flowers are good for health (interesting eh? but I am not going to talk about this. I would like to leave it for you to find out by yourself. I mean in case if you are interested.) & Thai people have been using these flowers for it's "yellow" colour for ages.

Find below my recipe of Omelette with Sesbania Drumondii Flowers

1 Pack of Organic "Sesbania Drumondii" Flowers
4 Large Organic Eggs
1-2 Tablespoons of Soy Sauce
1 Tablespoon of Oyster Sauce
2 Tablespoons of Grape Seed Oil
A pinch of Unrefined Raw Sugar

Preparation

1. In a bowl, beat the eggs and add half of the flowers and then add the rest of the ingredients (except grape seed oil).
2. Heat a wok over medium-high heat, add grape seed oil wait till the oil is becoming hot.
3. Pour the beaten egg into the hot oil, lower the heat a little.
4. Wait for a few minutes and then turn the egg.
5. Turn off the heat, sprinkle with the rest of flowers.
6. Serve hot with steamed organic brown rice & chili relish.

fak-thong sang-ka-ya : thai steamed egg & pumpkin custard

Sang-ka-yah Fak-thong: Steamed Egg with Pumpkin Custard.

I know I said so many times before that I like cooking eggs. Here is another egg recipe.

This “steamed egg with pumpkin custard” is very popular in Thailand. It gives a perception to people that it should be difficult to cook but the truth is it’s quite easy.

The key to get it right are to not over sweet it and to know a perfect time to steam it.

I cooked this dessert last weekend to please one of my mates who happens to love eating Thai desserts.

Find below my recipe

3 of Eggs (Duck’s is highly recommended)
½ Cup of Pumpkin, cut into small pieces
½ Cup of Coconut Milk
½ Cup of Brown Sugar or Palm Sugar
2 of Pandan Leaves
A pinch of Salt



Preparation

Whisk the eggs in a bowl till smooth and a little bubbling
Add Sugar, whisk till mixed well
Add Coconut Milk, stir till mixed well
Add Pandan Leaves, Pumpkin & a pinch of Salt, stir
Drain well and remove into serving cups
Steam for 15 minutes till cooked through
Serve cold with a cup of Tea

Serves 2

egg sarny

Egg Sarny

If you live with Brits for quite sometime, you know that they do love sarny!!
Egg and Bacon sarny seems to be something they have almost every day and they never get bored of it.

We often cook it for breakfast/brunch and I post this recipe this time because I managed to cook it by myself! I didn't add bacon because I didnt feel like having too greasy food this morning.

Find below a very simple & humble recipe.

• 4 slices whole wheat bread
• 2-4 fried eggs
• Mayonnaise
• Ketchup
• Cheddar/Emmental Cheese, sliced or grated


Preparation

Toast your bread to your liking.(I like mine warm & not too crispy.)
Place grated cheese on 2 slices while they are still hot in order to melt cheese a bit. Spread mayonnaise (Hellmann’s is recommended.) on other 2 slices.
Top with one or two (depends if you like lots of eggs or not) fried eggs, cooked to your liking. Pour ketchup over the eggs.
Place other slice of bread on top and then put the whole plate back in the toaster oven oven (which is still very hot) for 2-3 mins and Voila!

You can make them fancier by also add ham, sausage, bacon, or other meat of your liking.

The fry-up is known as one of the best hangover cures!! Goes well with a Bloody Mary, if you happen to cook this for brunch.

kai dao song krueng : fancy fried-eggs thai style

Kai Dao Song Krueng : Fancy Fried-Eggs Thai Style

I always like cooking eggs. This recipe is my favourite dish when I was in “high school” – I was in the top 10 best schools in Bangkok (in Thailand) and I am always proud of it.
At my school’s canteen – there were loads of food (Japanese, Fast Food, Thai and Noodles) I always liked to order “Kai Dao Song Krueng” almost everyday or at least 3 times a week for 6 years when I was in there.

At times, I like to cook it at home as it reminds me of my old time with mates at school – happy days I had.

Find below a recipe of “Kai Dao Song Krueng”

3-4 Fresh Organic Eggs (Duck or Chicken – depends on your liking)
1 Cup of minced pork
½ Cup of Tomato, diced
½ Cup of Onion, diced

½ Cup of Cooking Oil
2 Tablespoons of Olive Oil

½ Cup of Spring Onion, chopped
½ Cup of Coriander, chopped

Lime & Chillie Spicy Sauce
3-4 of Red & Green Chillie, chopped
2-3 of Red Shallotte, thinly sliced
4 Tablespoons of Fish Sauce
4 Tablespoons of Lime Juice
1 Teaspoon of Light Brown Sugar
(Add everything into a mixing blow – stir gently to combine well)



Preparation

• Heat a wok over high-heat
• Add Cooking Oil, wait till hot
• Fry the Eggs to your liking (well-done or half-cooked – I like to keep the York oozy)
• Remove and keep one side

• Heat a pan over medium-heat
• Add olive oil, wait till hot
• Add Onion, fry till becoming soft
• Add minced pork, stir & break too them till cooked
• Add tomatoes, keep stirring for 3-4 mins
• Remove and keep one side

• Place the fried-eggs on the serving plate
• Add the fried minced pork with onion and tomatoes on top of the fried-eggs
• Sprinkle with chopped spring onion and coriander
• Serve with a cup of “chillie & lime sauce” & steamed whole-grain rice

thai omelette with shredded pickled-turnip

Thai Omelette Shredded Pickled-Turnip: Kai Jiew Hua Chai-Poah

Once in a while, we feel like having something very simple like "Thai Omelette Shredded Pickled-Turnip" with "Kao Tom", sounds very Chinese. It's usually something Chinese have for Breakfast.

The Omelette in the picture seen below appears to be brunt as I cooked it for a mate who likes it cooked almost burnt. You can cook it to your liking.

Find below a recipe

4 Organic Chicken Eggs
1 Cup of Shredded Pickled-Turnip (get in from any supermarket)
1 Tablespoon of Soy Sauce
Sugar

For Garnish
Spring Onion
“Sri Racha” Chillie Sauce



Preparation

• in a bowl, whisk the eggs with shredded pickled-turnip (add a bit of soy sauce and a pinch of sugar)
• heat a wok over high heat
• add cooking oil , wait till hot
• pour the eggs with pickled-turnip in
• wait till the egg is cooked to your liking
• turn, fry till the egg is cooked to your liking
• remove into a serving plate
• sprinkle with chopped spring onion
• serve with a small cup of chillie-sauce “sri racha”

toast, fried egg & tomato

Whole-grain Toast, fried Egg & Tomato

Watching Thai Telly - a documentary about Princess Galyani Vadhana, the elder sister of the King - My King composed a song for her called "Menu Kai" means "Egg Menu" as she liked Egg when she was young. I am very deeply impressed by the warmest bond between my King & his Sister...... I have been crying almost everyday when watching the telly since the Princess has passed away.

This morning I woke up & felt that I need to cook Egg for Breakfast....

This recipe is very simple but very tasty. Another fast recipe for those who love Egg & Breakfast..

2-4 Fresh Organic Eggs
1-2 of Tomatoes, Horizontally Sliced
2-4 Slices of Whole-grain / 7 Grain Bread
2 Tablespoons of Olive Oil / Cooking Oil



Preparation

• heat a pan over high heat
• add oil
• crack the egg and fry (don’t wait till the pan getting hot)
• leave the egg in the pan to be fried for 2-3 mins
• at the same time, fry the sliced tomatoes in the same pan
• check if the egg is cooked as how you like it to be cooked, turn the tomatoes
• turn off the heat, remove the fried egg and the fried tomatoes

• place toast on the serving plate
• place fried tomato on toast
• place fried egg on top of fried tomato
• serve with a small cup of ketchup

Easy Peasy !!

Serve : 1-2 persons

scrambled eggs with smoked salmon & toast

Scrambled Eggs with Smoked Salmon & Toast

This is our most favourite Sunday's Brunch. It's very simple and easy to cook but it makes a fabulous Breakie or Brunch ever.

I seem to like to cook it on Saturday or Sunday as its too good that you need to share with someone not having alone.

Normally I would have my breakie with a few slices of whole grain / 7 grain toast but for this particular dish I prefer it with toasted French bread (sourdough) or Bagel, or with Brioche.

Find below a recipe of "Scrambled Eggs with Smoked Salmon"



4 Eggs (Chicken)
2 Tablespoons of Single Cream
2 Tablespoons of Whole Milk (Skim Milk is optional)
10 G of unsalted Butter (French butter is recommended)
Salt & freshly ground Black Pepper.

130 G of Smoked Salmon, Sliced
4 Slices of French Bread (Sourdough), toasted

To Garnish
Fresh Dill or Chive, chopped
Lemon Wedges (Optional)

Preparation

• Melt the unsalted butter in a pan over a gentle heat.
• When the butter has melted and begins to foam.
• Break the eggs into a pan, season with salt & black pepper
• Increase the heat slightly and, using a wooden spoon to stir continuously
• When the eggs begin to solidify, add milk and cream
• Keep on stirring for 3-4 mins
• Remove the pan from the heat, continue to stir until the eggs become soft
• Place the scrambled eggs on the serving plate with smoked salmon and toast.
• Sprinkle with dill or chive, then serve immediately

Note : serves 2

yum kai kem : spicy salted egg salad

Yum Kai Kem : Spicy Salted Egg Salad

I love going to the Thai-Chinese Restaurant at night with mates to have a late night “Kao Tom” (Rice Soup or Rice Porridge), especially right after when we just finish a night out partying. My most favourite place is called “55 Pochana” where locates at the front of soi Thonglor. (I will definitely write about this restaurant later and, of course, with pictures of their food.)

Anyway, if you like having “Kao Tom” in the morning or at late night, surely, this is one of the most popular dishes you will find in any "Kao Tom" Restaurants in Bangkok. Actually, there are a series of them: “Phad Pak Bung (stir-fried water-morning glory or chinese spinach), Hua Chai Tao Phad Kai (fried pickled turnip with egg), Yum Pak Kad Dong (spicy pickled cabbage salad)” and many more which always & popularly serve with “Kao Tom”.
“Yum Kai Kem” is probably the most frequency dish which has been ordered in the Thai-Chinese restaurants.

Hmmm now it gets me thinking how many of them they could be able to sell in one day? 200-300 dishes? Wow.... that’s a very good business!!

Find below my recipe of “Yum Kai Kem”


4 of Salted Eggs
4-6 of Red Shallots, thinly sliced (or 1 of Onion)
2-3 of Red Chillies, thinly sliced (de-seeded is optional)
2-4 Tablespoons of Lime Juice (1-2 Limes depends on your taste)
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Preparation

• Cut the salted eggs into wedges
• Place them in the serving plate
• Sprinkle with sliced shallots, chillies and coriander leaves
• Squeeze the Lime over the salad
• Garnish with Lime wedges, and serve with rice porridge

boiled egg with soldiers

Boiled Egg with Soldiers

A few days ago, while we were having a Breakie at Le Notre in Lang Saun, I was talking with P'Mim about Breakfast.

A Question was asked "why Breakie has to be greezy?"

Although, Its nice to have a full course Breakfast from time to time. Especially, when you are on holidays... with fried eggs, scrambled eggs with smoked salmon, toasts, bacon & sausages, fried mushroom and tomatoes and everything else.
But personally, with our everyday breakfast, I prefer to have a cup of hot choc (low fat milk) and whole grain toasts with jam or a cup of tea (English Breakfast) and fresh fruits with a cup of yogurt.

At times, I love having boiled egg with little soldiers as it reminds me of my old time. Its a kind of "comfort food" to me.

Find below "Boiled Egg with Soldiers"



1-2 eggs (chicken's or duck's - depends on your preference)
2-4 slices of whole grain bread, (with butter) toasted & sliced into strips(2 cm. wide)

Preparation

* leave your eggs to room temperature before cooking

* put a small pot on a high heat stove
* simmer the eggs and bring them to the boil
* when the water boils, lower the heat and leave the eggs for..

3 minutes : the white & the yolk are oozy
4 minutes : the white is starting to set and the yolk is wobbly & runny.
5 minutes : the white is perfectly set and the yolk is softly set

* remove the eggs into the cups
* slice off the top immediately (to stop the eggs to continuely cook)
* sprinkle with sea salt

kai palow : eggs braised with 5 spices

Kai Palow : Eggs Braised with 5 Spices

2 of coriander roots, scraped and chopped
large pinch of salt
5 cloves of garlic, peeled
10 white pepper corns
2 tablespoons of Oil
2 tablespoons of palm sugar
3 tablespoons of fish sauce
2 tablespoons of oyster sauce
2 tablespoons of sweet(black)soy sauce
2-4 tablespoons of 5 five spices
8 cups of stock
4-6 of boiled eggs, shelled
2 cm (1 inch) pcs. of ginger, peeled
coriander leaves, roughly chopped

*** optional
2 cups of hard bean curd - thickly sliced
2 cups of fish or pork or chicken
1 cups of oil

Preparation

*using a mortar, pound the coriander root, white pepper corn, salt and garlic until finely blended.

* in a big wok/ big pan, heat the oil and then fry the hard bean curd, fish or pork or chicken and keep them aside, remove the fried oil

* add 2 tablespoons of new oil
* add & stir-fry the blended of garlic, coriander root and white pepper corn
* add back (bean curd, fish, pork or chicken) boiled egg into the pan, and stir-fry them until they are mixed well
* add 5 spices, soy sauce or fish sauce, palm sugar, oyster sauce
* stir-fry and mix everything well
* add stock and ginger
* keep cooking until the boiled eggs turn into light brown colour or simmer until the stock is half-reduced.

* remove to the serving plate and sprinkle with coriander leaves
* serve with streamed rice

tuna omelette : thai style

Tuna Omelette : Thai Style

2-3 Eggs
1/2 a can of tuna
1-2 Tablespoons of Soy Sauce
1 Tablespoon of Oyster Sauce
3 Tablespoons of Olive Oil

Preparation

Cook the Omelette
Serve with whole grain rice with spicy thai dipping sauce.


Spicy Thai Dipping Sauce

5-8 of Chilis - roughly cut
3 cloves of Garlic - peeled and roughly cut
3 cariander's roots - roughly cut
4-5 tablespoons of lime juice
4 tablespoons of fish sauce
a pinch of sugar

Preparation

Put everything into the bender, and its done.