Thai sweet chili and tamarind sauce over pan fried salmon

      This dish be the one of my original recipe from my mom. I very like the test of sweet and sour from tamarind. You easy can make tamarind sauce by place 1/4 c. of tamarind (come like square block) , 1/2 c. of warm water  and press through stainer  make about 1/2 c. of tamarind sauce.
      Holiday will be coming real soon it seem every where you go is full of people looking for something!. I hope everybody have a wonderful holiday.

 Recipe

Ingredient

1 Lb. Fish (suggest Mahi Mahi or any white fish no Ahi tuna)

½ C. white flour

3 whole red or big chili

3 clove garlic

2 shallot or ½ medium red onion

2 small cilantro roots

¼ C. Palm sugar (or light brown sugar)

3 Tbsp. Tamarind sauce

1 Tbsp. Soy sauce

oil for fried

How to..

1. Pound the Chili,garlic,shallot and cilantro roots in mortar and pestle (or in the food processor) until fine set as side.Heat up ¼ C. of oil on the wok or pan on med-hight heat.Cover fish with white flour and add to the hot oil about 2 minute each side.Dry the oil on the paper towel set as side.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Clean the pan and on med-hight heat again.Add the chili mix to the wok stir until have fragrance about 30 sec. Then add tamarind,plum sugar,soy sauce mix well and taste.Add something more if you like but should be sweet and sour.
3. Pour the sauce on top of fried fish.Garnish with some cilantro or parsley.

Serves 2

enjoy!

Awesome Chocolate raspberry torte!

Mid of December it's seem everything around me were dancing :) may be just me! I love party I love get people together  have a good time and  have fun. Past year we have a hard time with kids all that but leave it... Because I love to spend time with my kids so much. For this season of holiday and party coming up I just can't wait for opportunity to bake my cake !  So and I did. This it one of my very nice and rich cake. This recipe came from one of my student she made it the day I teaching her for Thai cooking class and I bring some home with me and we love this cake so much  it rich and powerful chocolate favor.  She found this recipe in Cook Illustrated magazine. It's so good everybody should try it. Fill up the holiday season with more chocolate! :)

Ingredients

Cake and Filling
8	ounces bittersweet chocolate , chopped fine (60% and more if you like)
12	tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces
2	teaspoons vanilla extract
1/4	teaspoon instant espresso powder
1 3/4	cups (about 7 ounces) sliced almonds , lightly toasted
1/4	cup unbleached all-purpose flour (1 1/4 ounces)
1/2	teaspoon table salt
5	large eggs
3/4	cup (5 1/4 ounces) sugar
1/2	cup fresh raspberries , plus 16 individual berries for garnishing cake
1/4	cup seedless raspberry jam
Chocolate Ganache Glaze
5	ounces bittersweet chocolate , chopped fine (see note)
1/2	cup plus 1 tablespoon heavy cream

Instructions

1.  FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.
2. Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
3. Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
4. TO ASSEMBLE TORTE: Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
6. Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.

enjoy.

Sour Cream Waffles

In winter time at my house the sun came up about  8:00 - 8:15 in the morning  but  cloud came early too. Someday we only feel sunshine about 2 hour and that it. It's happen a lot of day in winter time make me even want to be in the kitchen more. Usually I made big breakfast I love eating my first meal of the day big and full then I will  have energy to do thing or working. That's my meal everyday should have rice and Thai food (different dish) and the kids love rice. Today will be one of those day we tried of the Thai breakfast  then I think about making waffles right of way it's just came up to me because I know all my kid will love it and my husband he not big fan of sweet in the morning but he will have it some. Anyway this recipe it easy and light (we don't like some heavy beady taste either ) but you should have sour cream ! it make it different believe me.

1 3/4 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter melted

1 cup milk

1/2 cup sour cream

3 large eggs

Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

Makes twelve 4-inch waffles.

enjoy!

My ultimate cheesecake

One of my friend asked me about my good cake recipe. He want to make for someone on holiday all I can say my very best one never fail will be cheesecake recipe. It's came from some where I try to remember then I add more ingredient to it and came out very nice every time. If this will be my favorites you should try it too!

For crust
1 c. Ritz 
3 Tbsp. malted butter
1/2 c. coconut 

Put cracker and coconut in the food professor, until fine then add to the cake pan and add butter and press the crust in to the bottom of the pan and bake 350 F for 13 minute. Let's cool and set as side. Turn oven to 320 F.

For cake
16 oz. cream cheese(soft)
1 c. sugar
3 eggs 
16 oz. sour cream
1 tsp. Vanilla (even better with vanilla bean)
1 Tbsp. lemon peel

Add cream cheese and sugar in the mixing bowl. Beat at medium speed until mix well about 1 minute. Add egg on at the time and sweep with spatula to mix well again in each addition.then beat in vanilla and lemon peel. Add sour cream and mixing just enough to incorporate add to the cool crust.
bake on the water bath (like in the picture )

 about 1 hour and 15 minute then turn off the oven and open the oven for 2 minute and close and let cheesecake cool in the oven. Then let set in refrigerator for 4 hour or overnight. For beauty ! Top with cherry ( pie cherry in can ) and whipping cream.


enjoy!

Thai fry spring rolls

I just feel like this month people are so happy! I don't know why I feel that way may be  holiday and present  and all the party will happen should make some people get excited right?  Since  I live in America it will be number 5 Christmas  this year. In Thailand we not celebrate Christmas but we have big party on New year instead. I love new year party can say one of my favorites  holiday. This year in my house we will celebrate new year party together friend and family. Um.... talking about party  one dish I alway made when I go to party or even I have party at home. It's perfect with every party even.

Recipe

Ingredient

½ lb. Meat

2 cup shredded cabbage

1 cup shredded carrot

1 cup bean sprout

½ cup green onion

2 cup of clear noodle

1 Tbsp. Chopped garlic

2 eggs

soy sauce/pepper/sugar

1 pack spring roll warp

** 1 egg yolk for wrapping and 2 cup of oil for fried

• Heat 2 Tbsp. Of cooking oil add chopping garlic until yellow then add meat mix well until no longer pink.
• Add the eggs and mix well.Then add noodle and soy sauce , sugar, with pepper and keep mixing until cook the noodle.
• Add the cabbage/carrot/green onion /bean sprout and mix well
• turn off the heat and let get cooler.
• Place a teaspoonful of filling on the spring roll sheet,fold the sheet over the filling,fold about half a turn,fold in the end to close them; then use egg yolk to sealing in the egg. Roll up tightly all the way
• heat up the oil and fry spring roll 45 sec.each side.
• Serves with thai sweet sauce.

Please enjoy!

Son in law egg

I had too many recipe to update in my blog and so hard to find time with my 2 kid ( 1 year old and 2 and haft year olds)  very hand full. This thai dish " Son in law egg" I very like it and also my husband favorites. I think most people like it. It's sweet and have a little bit of sour test from tamarind. I recommend people to make it or my student to try this recipe.

Recipe
4-5 boil eggs
3 shallot  thin slice
1/4 c. palm sugar
1/4 c. tamarind juice
2 Tbsp. soy sauce or fish sauce
1/4 c. oil

Heat up the oil in the wok or deep pan ( when it hot you will see the smoke come out) but don't freak out  just add the boil eggs slowly

Keep stir the eggs around when eggs get golden color remove from oil  cut in haft and set at side. Then add slice shallot to the oil fry until brown and remove from the heat and set as side. Take the oil of and left about 2 Tbsp. in the wok. to make sauce add palm sugar and tamarind sauce at the same time

mix well and add soy sauce cook until you feel thickness from the sauce and test good for you ( should be sweet more than sour)
Remove from the heat. Pour the sauce over the eggs. Garnish with fry shallot.

Hope you enjoy!

Pumpkin pound cake

I made this cake on thanksgiving day. We bring to our friends house. They seem to like it but I think a little bit too dense  for me. Any way turn out to be a beautiful cake. Happy holiday anyone.

Recipe

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 6 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract

Glaze

• 2 tablespoons unsalted butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups powdered sugar, sifted
• 2 -3 tablespoons heavy whipping cream
• 1/3 cup coarsely chopped walnuts

1. For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2. 2In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
3. 3In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4. 4Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
5. 5For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.enjoy!