Food and Longing in Southeast Asia - low carb thai dishes restaurant

As I sit in a restaurant in Bangkok sipping the best green curry I 've ever had, and as warm, fragrant stews spread through my stomach, my mind
I think I may never eat this curry again.
I called down the waiter.
"What are these, please?
I asked, pointing to marble.
My curry is filled with vegetables of the size of peas that look very big and strong.
The waiter kindly told me, "eggplant . "
"Are these things eggplant?
"I asked again, I hope that although his English is very good, we just have a gap in communication.
The waiter confirmed that I was eating some delicious Asian mini.
Eggplant, the hope I have again
The process of making Curry was deflated.
Of course, I think this funky eggplant is possible in the US, but I have never seen it in Fort Lauderdale, and waiters wear bow ties even in expensive Thai restaurants. I was sunk.
Just like green curry, many of the foods I 've enjoyed on my recent trip to Southeast Asia have a sad taste.
Every day there are some new taste receptors that I don't know are lit up like the award-winning slot machines in Caesar's Palace.
I ate what once existed only in my dreams.
There are some things I never knew about my dreams.
As my husband and I dine in Singapore, Thailand and Vietnam, I constantly assess the opportunity to recreate our best meals.
Despite the odd new vegetables, Thai food is probably the most accessible food for American chefs.
Curry sauce, lemon grass, pepper and even kaffir lemon leaves have the technique of making slow curry stew or lightning --
Fast food like Pad Thai is simple.
In Bangkok we even took a cooking class to help us connect our favorite Thai flavors to the ingredients that made them.
For example, pandan leaf extract adds grass and herbs to mango glutinous rice.
But all the bets are gone for Singapore.
All kinds of high
Quality Malaysian, Chinese, Indian and Singaporean dishes are everywhere in the city
Known as the wide food court in the hawker center, we are confused and happy with every new food at the same time.
How about some "carrot cakes? Rice cake made with kon and stir
Fried eggs with soy sauce? (
In Singapore, it is called "carrot cake" because of the Chinese phrase of carrot and kon --
A kind of white radish --
Very similar. )
Maybe you want a whole crab meat, seasoned with black pepper sauce, full of surprisingly subtle flavors.
Why don't you try a bowl of spicy curry coconut
Soup based on rice flour, fried tofu, fish cake and chicken crown (small bivalves)?
I ate a lot of delicious soup and stirred it in Vietnam.
French fries with aromatic elements such as citronella, mint and scallions and a baking tray.
I love this rich casserole stew in which spicy fish sauce balances sweet elements such as sugar or caramel syrup.
Even though everything we eat in that country is ethereal and light, I feel heavy about the culinary challenges I face when I get home.
I might have made the recipes from Vietnam perfect, but without the local produce
Spring leeks such as stirring fat in an unforgettable-fry —
It's just not the same. That stir-
Fried also has tender beef, but the meat is just an excuse for crispy onions --like herb.
Knowing that so much of the local food we 've come across can't be copied at home, this is my top priority trip, above the priceless art or one --of-a-kind monuments.
In my opinion, eating food in one place is oncein-a-
The opportunity of a lifetime, not the humble, sensual pursuit.
You can never replicate the soil, water or air that exists at a particular place at a particular time, not to mention the professional experience prepared by the local chef.
That's why my pho will never be close to the greatness of the bowl I ate in Ho Chi Minh City.
That's why the real authenticity of the trip often depends on the incredible plate of noodles you get from street vendors.
Back home, finding authentic recipes or cooking dishes based on taste memories is an adventure in itself.
The trip to the Asian grocery store found jam-
Thai chili sauce like spicy shrimp salad and delicious green curry sauce (
Now, if they can store these minieggplants)
I don't even know the new food I need, like Chinese cabbage (
More like spinach than cabbage)
Steamed fish cake (
Some Vietnamese noodles are good).
I may not be able to buy Vietnamese catfish in Florida, but I found the rich and sexy copy of Vietnamese fish stew, but the scent is light and not hard.
Scallions, garlic and scallions are a holy trinity flavor, and oyster oil is a culinary miracle in adding sweetness and salty depth to Asian dishes.
To taste the food we had on our trip again, I had become a better chef, more trusting in my intuition and trying everything.
However, my trip was not to eat a series of exotic foods with a heavy heart.
I didn't get the idea I was craving to take away all the fun of traveling and eating in Southeast Asia.
I just realized that I would spend the rest of my life craving those wonderful dishes.
Either that or I have to come back.
Thai salads are usually the most delicious dishes on the menu as they use fresh hot peppers.
The chili sauce is relatively mild and has a unique sweetness.
You can find the Mae Pranom brand at the Asian grocery store or online.
Traditionally fresh lemon grass is used, but unless you are very careful to use only the tender kernel, it may have a wood texture.
I love the Gourmet Garden brand lemon grass sauce, which is sold in tube form in the farm produce area of many supermarkets because it has all the taste without preparation work.
Make 4 scallions and chop them (about 1/4 cup)
1/4 cup chopped coriander, loose mint Ding/4 cups chopped mint, loose red Ding red Thai chili or other small hot chili such
About 2 tablespoons)
4 teaspoons of sugar 4 teaspoons of Thai chili sauce (
Or 2 teaspoons of chili sauce, such as Heinz)
2 tablespoons of lemon paste (
Or replace 1 stem fresh lemon grass, only tender inner stem, chopped fine)
2 tablespoons plus 2 teaspoons of fish soup 1/4 cup plus 2 tablespoons of green juice (
From 2 to 3 lime)
1 tablespoon of 16 prawns with peanut or rape oil, peel off the salt and freshly ground black pepper, taste 4 large green leaves or lettuce leaves with long leaves, and serve 4 mint leaves (optional)
Place scallions, coriander and mint in a small bowl. Set aside.
Place pepper, sugar, chili sauce, lemon grass sauce, fish sauce and green lime juice in a medium sized bowl.
Mix well on one side.
Heat the oil with medium heat in a large frying pan.
Add the shrimp, season it with salt and pepper, then cook it and stir regularly until it is opaque for about 4 minutes.
Add the shrimp to the bowl with a pepper mixture.
Onion-
Herb mixture, stir well.
Arrange one lettuce leaf on each of the 4 plates.
Place 4 shrimps with their seasoning on each leaf with a spoon and sprinkle with extra seasoning (
You have some left. .
If you like and serve, decorate with mint spring.
In Vietnam, we adopted the motto: "It would be nice if it was in a pottery jar.
"Simply put, the taste of this stew develops as it simmers slowly in the oven.
Vietnamese chefs often use caramel syrup to sweeten such dishes, but I found oyster oil, a sweet condiment with a strong flavor, to be equally effective in making caramel.
Any crockery baking tray can be used here, but the oven-
Safe Dutch oven or bulky frying pan can also be used.
Salt is not needed for this recipe, as the broth, fish sauce and oyster oil contain enough salt to season, but you can taste the finished stew and add the seasoning if you wish.
Eat with steamed white rice.
Make the 1/2 tablespoon peanut oil and rapeseed oil oil3 to the month of servings1 (about 1/2 cup)
Chopped 3 to 4 medium clove garlic (
About 2 tablespoons)
1 to 1 1/2 cup low
3 tbsp oyster soup 1 tbsp sugar free tilapia fish fillet or other hard white fish such as cod or cat fish15-ounce)
You can cut mushrooms, 2 large steak tomatoes, each freshly ground black pepper into 8 wedges, taste 5 scallions, and cut them into 1 1/2-
Inch slices 2 tablespoons chopped coriander 2 small peppers, such as Thai or serrano, cut into slices (
About 2 tablespoons)
, Used to preheat the oven to 4 lime wedges of 425 degrees.
Heat the oil in a medium pot at low heat.
Add scallions, cook, and stir occasionally until about 8 minutes, soft and very light brown.
Add garlic and continue to stir for 2 minutes.
Go to 10-inch round, 11-inch-by-17-
Inch rectangle (Or similar size)
A baking tray of clay or pottery.
Add 1 cup of chicken soup, fish sauce, oyster oil and sugar to the baking tray.
Mix gently.
Add fish fillet, shrimp, mushrooms and tomatoes to the baking tray (
Don't worry if the ingredients almost fill the whole pot).
Season with black pepper.
Seafood should be mostly submerged in liquid, so add a little more chicken soup if needed.
Bake for 1 hour and gently stir around half the cooking time.
Sprinkled with scallions and cilantro serving the stew family
Style of baking tray.
Slice peppers and green lime corners are served on the table and served with steamed white rice.
We went anywhere in Thailand and Singapore to get some spicy sauteed vegetables.
This recipe is usually made from spinach or Chinese broccoli, delicious with slightly bitter green leaves.
Looking for unfamiliar green plants like Chinese cabbage (or gai lan)
Asian market.
The spinach and Swiss beets are also delicious.
Make 4 tablespoons of garlic with 3 to 4 cloves of peanuts or vegetable oil, cut into thin slices (
About 2 tablespoons)
1 pound of tender green leafy vegetables such as cabbage, spinach or Swiss cuisine, remove the thick stems, and the large leafy vegetables are about 1 tablespoon soy sauce 2 teaspoon fish sauce 2 teaspoon sugar Coarse salt and freshly ground black pepper, to taste 2 small hot red peppers such as Thailand or Fresno, if you need to heat the oil with medium fire, you can cut it into slices and sow it.
Add garlic and stir for 2 minutes.
Add a few greens, let them wither a little, and then add more greens in the same way.
Stir well with oil.
Add soy sauce, fish sauce and sugar;
Toss the combination.
Raise the heat to medium-
Cook high until most of the water released by the green plant evaporates for about 5 minutes.
When a little liquid is still stuck to the leaves and the stems are tender, the green is finished.
Season with salt and black pepper and sprinkle it with pepper.