Hello! As promised, I’m back with a recipe for the salmon dish that I made about three weeks ago. Because salmon tastes good by itself, I was worried that adding too much flavor to it would ruin the experience of eating it. It turned out that the flavor of the red curry paste and the peanut butter did not overwhelmed the flavor of the salmon. In fact, you will taste all of the three flavors as they melted away in your mount.
-1 piece salmon fillet
-1/2 tablespoon canola, vegetable, olive oil
-1/2 cup unsweetened coconut milk, shake the can before use
-1/2 cup bell peppers, thinly sliced
-1 tablespoon red curry paste
-1 tablespoon peanut butter
-1/3 tablespoon fish sauce
-1 tablespoon minced cilantro
- a wedge of lime
1) In a pan, warm canola or vegetable oil over medium heat, then add the curry paste. Stir until it fragrants.
2) Once they are fragrant, add the coconut milk and peanut butter. Stir until they mix well and wait until the fat (which looks like oil from peanut butter, coconut milk, and canola oil) to settles on the surface. The fat should look like orange oily dots on the surface.
3) Add all the flavors and the salmon! Simmer the salmon in the sauce until cooked.
Its late (4:45am). I just spent an hour writing the recipe to a salmon curry dish that I made for lunch today and I forgot to save it! So I will leave you guys with two mouthwatering pictures for now, and I will come back with the recipe soon!
Any household in Thailand would make fried rice when they found themselves having leftover rice in the fridge. At my house in Thailand, we never cook rice just to make fried rice, and we don’t reheat the rice that was left in the fridge for our meal. I follow the same practice under the mango tree.
Old rice is preferred when cooking Thai-style fried rice. This is because the rice loses some of its moisture (it gets dry!) when left in the fridge, so it absorbs the flavors fully when cooked in a new sauce without turning into “wet” fried rice! Dryer rice also helps to prevent it from sticking to the bottom of the pan. The rice grains are looser so they won’t make sticky clumps like fresh cooked rice does.
TIme: 25 minutes
-8 large frozen shrimp, defrost, washed, and deveined
-2 cups cooked rice
-1 tablespoon canola or vegetable oil
- about 15 basil leaves, roughly chopped
-4 garlic cloves, minced
-1 tablespoon finely chopped bird’s eye chili, jalapeno, basque fryer, or any suitable chili for stir fry, adjust accordingly
-1 small zucchini, diced
-1 tablespoon fish sauce, or adjust according to your liking
-1 tablespoon light or dark soy sauce or more, or adjust according to your liking
-2 tablespoon oyster sauce or mushroom sauce
-1 teaspoon paprika
-wedges of lime (optional)
1) Combine the fish sauce, oyster sauce, soy sauce, and paprika into a small cup.
2) Heat the oil in a wok over medium heat, then lightly cook the garlic and the chili for about 5 seconds until they are fragrant. Do not brown them because it will bring out more of the garlic flavor and that would reduce the basil fragrance.
3) Add shrimp, zucchini, and the sauce that combined in #1. Slightly cook them together then add the cooked rice. Timing is really important in stir-fry dishes, do not try to cook the shrimp and the zucchini all the way now because they will be cooked more when the rice is added.
4) Add the rice and stir continuously. Make sure there are no clumps. Add the basil leaves and stir until everything is cooked and the rice is heated thoroughly. Serve with fresh cut wedges of lime.
The Cook’s Memory by Ashley VanDoorn
I want a recipe stripped of unnecessary ingredients,
body pared to its flavors—the metallic salt between
your breasts, the earlobe’s sourness, the bitter
back of your knee and sugary fingertips. I love
even the silky blandness of your eyelids. O this
sweetness I can’t get rid of—bowl of my hands held out
to catch the loss that spills from you, whip it to pleasure
then grate it onto your tongue. Skin’s become a furnace.
The measure of beauty is the duration of mmm….
MInutes dice my hands into forgetting one good
grid of your hips could stretch that sounds forever.
Memory’s first bite is more delicious than an dish.
Tenderly I cupped your burning face. Tenderly
you shackled my sizzling heart to the flame.
— Literary Lunch edited by Jeannette Brown with Flossie McNabb (p. 199)