Pad See Ew -- Thai Soy Sauce Noodles

I usually order drunken noodles at Thai restaurants but every once in a while I will crave a good pad see ew.  Pad see ew is no nonsense noodle goodness. While pad thai and pad kee mao (drunken noodles) are more complex in flavor, pad see ew is simple.  The key ingredient is the dark sweet soy sauce. 

I must have about 15 different soy sauces in my pantry.  I believe every bottle serves a different purpose.  For this recipe, I bought a different brand of sweet soy sauce to try out.  I've been using the Healthy Boy brand but wanted to try the Dragonfly brand.  I remember seeing a bottle of this stuff in mom's pantry. I give it a thumbs up.

In San Diego, fresh rice noodles can be found in almost all Asian grocery stores.  The noodle factories deliver warm noodles daily.  In Denver, we get the noodles from California and instead of warm and soft, they are refrigerated and hard. Refrigerated noodles do not stand up well when fried but the only other option is making your own noodles.  My aunts are expert noodle makers.  They helped my grandmother run a noodle soup stand when they were teenagers. They still make noodles from time to time.  I should attempt making fresh noodles one day.

My mom doesn't like factory made noodles.  She says the oil used to coat the noodles cycles through the machine continuously.  She prefers to buy the dried noodles and soak the noodles in warmish-hot water.  I used refrigerated fresh noodles and blanched them in boiling water.  The noodles do fall apart a bit but I think they are still pretty yummy.

Pad See Ew
adapted from Serious Eats
yield: one generous serving 

For the meat:
4 ounces chicken breast, pork, or beef; thinly sliced
1 teaspoon baking soda
2 teaspoons thin soy sauce (sometimes called white soy sauce)

For the sauce:
2 tablespoons oyster sauce
2 teaspoons thin soy sauce
2 teaspoons sugar
2 teaspoons rice vinegar
1 clove garlic; minced

For the stir fry:
4 tablespoons oil
1 large egg
8 ounces fresh wide flat rice noodles; separated or noodle sheets; separated and cut
2 tablespoons sweet soy sauce
3 stalks gai lan (Chinese broccoli)
2 ounces fried tofu


1. Marinate meat with baking soda and thin soy sauce.  Set aside.
2. Combine ingredients for the sauce.  Set aside.
3. Bring a large pot of water to a boil. Place noodles in a strainer and dip noodles into boiling water for a few seconds until soft.  Set aside.  Place chicken in strainer and dip in boiling water until cooked.  Set aside.
4. Heat a wok on high.  Add oil and when oil starts to smoke, add egg.  Allow eggs to set then scramble.  When eggs are cooked, add noodles.  Stir noodles to coat with oil and then allow to cook a minute.  Drizzle in 2 tablespoons of sweet soy sauce.  Toss well.  Cook until slightly charred.
5.  Add gai lan, meat, and tofu.  Toss until all ingredients are heated through.  Add the sauce mixture.  Stir fry a few more minutes.
6. Serve immediately.

To substitute dried noodles: Soak noodles in warm/hot water for about 30 minutes and drain.  Skip the blanching in hot water.

The sauces (from left to right): rice vinegar (either mizkan or marukan brand), Mae Krua brand oyster sauce, Healthy Boy thin soy sauce, Kwong Hung Seng or Dragonfly brand sweet soy sauce (blue cap), and Healthy Boy sweet soy sauce.  Behind the Healthy Boy sweet soy is a bottle of Healthy Boy dark soy sauce.  I used Kwong Hung Seng for the sweet soy but some people prefer Healthy Boy sweet or dark soy.

gai lan, noodles, eggs, marinated meat, sauce mixture, fried tofu.

Add egg to hot oil

Scramble the eggs

Add the noodles

Add sweet soy sauce

Add gai lan

Add meat, tofu, and sauce mixture

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Gluten Free Thai-Style Coconut Waffles

I'm back...sort of.  The wedding is over but I'm still busy with post-wedding projects and baby shower planning.  I co-hosted a shower about a month before my wedding, just got done with sis-in-law's shower (I did not host but did help out), and have another baby shower in a few weeks.  My mom came out to Denver with me on June 4.  She leaves in a few days so I have a few weeks before I fly back to San Diego again.  2012 has been a busy year filled with many significant life events for everyone around me.  I'm so excited for everyone!!  So in the meantime, I will be blogging from time to time using photos taken with an iPhone instead of a real camera.

I had a coconut sitting on my kitchen counter so my mom (she's visiting), decided to make coconut waffles.  These waffles (like many Asian desserts) are gluten free because they're made with rice flour instead of wheat flour.  The rice flour gives the waffles a very different texture.  They're light, crispy on the outside and soft and slightly chewy on the inside.  Mom said she tried using half rice flour and half wheat flour and it didn't taste very good.  She said my dad kept on commenting on how it wasn't very good after she repeatedly tried serving the same batch to him.  She eventually tossed them.

The measurements used are very unusual but it is the usual way I get recipes from my mom or grandmother.  I usually convert many of these recipes to conventional measurements but I like the novelty of using the coconut milk can as the measuring "cup." This recipe also makes enough batter to feed a crowd.  I made a third this time around and still ended up with about ten very large waffles.  We took the batter (the one with 3 bags of flour) over to my aunt's house with a waffle iron in tow and we actually ended up mixing up another batch while there and I ended up writing the recipe down for everyone.  They're that good.

The waffles can easily be made into Pandan Coconut Waffles with the addition of pandan extract.  To use fresh (frozen) pandan leaves, substitute some of the water in the recipe with the water from extracting the pandan leaves.  An easier (but not as tasty) method is to use bottled pandan extract usually sold pre-mixed with green food coloring.

Gluten Free Thai-Style Coconut Waffles

3 16 ounce bags of glutinous rice flour (or as I call it, the green bag)
1 19 ounce can Mae Ploy brand coconut milk
1 19 ounce can granulated sugar
7 large eggs
pinch salt
half a grated coconut*
1/2 teaspoon baking powder (mom doesn't usually use this but this was my addition and mom even admitted that it improved the look of the waffles)
2 19 ounce cans of water (don't use the entire 2 cans. start off with 1.5 cans and add more to make a thick but loose batter)
drop of yellow food coloring gel (optional but it gives the waffles a nice golden color)

Mix all ingredients and let sit 30 minutes or overnight.  Cook waffles according to waffle iron instructions.  I'm using an extra deep Belgian waffle iron from Waring Pro.

*Frozen grated coconut can be substituted but the shreds are a little finer.  These waffles are traditionally made with larger pieces of hand shredded coconut.  I used a fresh coconut but I coarsely chopped up in the food processor.  
 

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Thai-Style Roast Chicken (Gai Yang)

I eat a lot of chicken. I went through a long semi-vegetarian phase and just started eating red meat not too long ago. I still have an aversion to red meat that tastes like meat. Because I eat a lot of chicken, I am always looking for new ways to prepare it. I usually like my chicken marinated with lemongrass but the bf hates lemongrass. I still wanted an Asian marinade so I decided on Thai gai yang.

Authentic Thai gai yang is usually made with a whole bird that has been spatchcocked or flattened and cooked over a charcoal grill. I looked in the freezer and found a tray of chicken leg quarters. I marinated the leg quarters in a Thai-style marinade and then I roasted them in the oven.

Thai Style Roast Chicken

3 pounds chicken leg quarters or whole chicken
4 cloves garlic, minced
2 tablespoons coriander root, minced
2 tablespoon fish sauce
½ cup coconut milk
1 tablespoon ground tumeric
2 tablespoon sugar
2 tablespoon maggi sauce
MSG
black pepper

1. Marinate chicken in marinade at least 6 hours or overnight.
2. Preheat oven to 375 degrees. Arrange chicken in a single layer on baking sheet. Cook until chicken is golden.

We visited the Paint Mines Interpretive Park last weekend. It is located east of Colorado Springs. It was beautiful out.

These structures are called hoodoos and are the inspiration for Big Thunder Mountain ride at Disney.

Who can resist taking pictures of wild flowers?

A close up of one of the clay-like rocks.

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Happy Easter! Our Easter Dinner for Two

We actually had dim sum planned for today but plans were canceled so the bf and I decided on an impromptu Easter dinner. I picked up a ten pound ham. (Hey the bone has got to weigh at least four or five pounds!)

I didn't want to go overboard so I asked the bf what were some of his Easter must-haves. His only request was deviled eggs.

Our Easter Menu:

- Smithfield Country Ham
- Deviled Eggs
- Gratin Dauphinois (aka Scalloped Potatoes)
- Green Beans
- Pomelo and Shrimp Salad
- Bread (I had french baguette and the bf had sourdough.)

It was a no fuss dinner.

Gratin Dauphinois, Au Gratin Potatoes or Scalloped Potatoes

The first time I had Gratin Dauphinois, I thought I was eating really special potatoes fit for a future king. I assumed it was a dish made in honor of one of dauphins of France. It reminded me of Pommes Duchesse and Pommes Anna. I don’t know details of the history behind these dishes. I remember reading about these potato dishes, with fancy sounding names, in Larousse Gastronomique and Escoffier.

I don’t have a recipe for this dish. It is one of those things that I just eyeball because it all depends on how much potatoes I have to work with. My three potatoes may be four of yours. This is what I do.

I take a couple potatoes, wash them, peel them and then slice them thinly. (Do not rinse the sliced potatoes because you want to retain the starch.) I put the sliced potatoes in a pan and eyeball the milk, half and half, or cream. (I like to use a mix of milk and half and half because heavy cream is a bit too decadent.) I then grate just a bit of nutmeg into the pot and then season with salt and pepper. I cook it on the stovetop for a few minutes to get them started. (Stir them frequently so that they don’t burn.) The milk/cream will thicken up with the help of the potato starch.

Then I prepare a baking dish. (My au gratin dishes are usually too small for the quantity I am accustomed to cooking.) I take a clove of garlic, cut it and rub the cut sides all over the baking dish and then coat the dish with butter. Pour the simmered potatoes in the baking dish and bake in a preheated 400 degree oven until it is all bubbly and golden on top.

True Gratin Dauphinois does not include onions or cheese but you can add it if you are feeling it. I sometimes like caramelized onions with my potatoes. Layer and top with gruyere cheese (or even parmesan or cheddar) if you like. If you do choose to stray and add onions or cheese, be prepared to call your dish au gratin potatoes or scalloped potatoes. I decided to keep it simple and authentic today so I can call mine Gratin Dauphinois. Try it without the cheese. I promise you won't miss it. The potatoes are creamy and rich enough on its own.

Thai Pomelo Shrimp Salad

I bought a really delicious pomelo last week so I went out and bought 8 more. I love pomelos but I hate grapefruit. If you are like me and hate the taste of grapefruit, you should give pomelos and try. The taste is similar to a grapefruit but without the bitterness or acidity. I usually eat my pomelos plain but I was reading a few of my favorite food blogs (rasa malaysia and wandering chopsticks) and both blogs have posts for pomelo salad. The one of rasa malaysia was a guest post by the author of the shesimmers blog. I have to admit that I've never tried pomelo salad before so I didn't know what to expect.

I couldn't decide on the Thai or the Vietnamese version of the salad. I love both Thai and Vietnamese food. Initially I was planning on doing the Vietnamese version found on Wandering Chopsticks blog but I didn't have any Vietnamese coriander so I went with the version found on rasa malaysia. I have to admit that I was a little lazy with the prep. I cheated quite a bit. I skipped the coconut milk because I didn't want to open a can of coconut milk. I used fried shallots from a jar and I poached the shrimp in the microwave. (I feel I must apologize to the author of the recipe.) Fortunately, I did have some raw peanuts that I toasted a few weeks ago.

These pomelos were on the smaller side. I usually get volleyball-size pomelos at the Asian grocery store. I scored the pomelo to make peeling easier. I then used kitchen sheers to help cut the pith and then carefully remove the segments.

If you take prescription drugs, you may notice the grapefruit and grapefruit juice warning label on your prescription bottle. Grapefruit contains a compound that interacts with certain prescription drugs. (There's a long list of prescription drugs affected and they range from allergy meds to cholesterol-lowering meds.) The compound inhibits an enzyme called CYP3A that breaks down the drug, resulting in more of the drug being absorbed by your body. Controlled Release, Sustained Release and Extended Release drugs are also affected by the compound - causing the entire dose to be absorbed at once. Does this mean a possible overdose? I'm not sure. Pomelos are not as popular or as widely available as grapefruits. (Although they are gaining in popularity and several of my local groceries are now carrying them.) There's not much information about pomelos and prescription drugs. I'm sure many pharmacists and doctors have never even heard of a pomelo and when you say "similar to a grapefruit," the advice would probably be to err on the safe side.

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Lobster in Prik Khing Curry

I don’t know why but I’ve been craving lobster all week. March is not a great time for craving lobster because it ain’t lobster season and I do try to eat what is in season. (I’m eating tons of citrus right now.) Although it is not lobster season, you can still get lobster pretty much all year round at the Asian store. I was not disappointed. They had a tank full of live lobsters. I paid $10.98 a pound. Not the cheapest but not too bad. I asked the guy for one of the larger ones. It was just over two pounds.

Initially, I was planning on making ginger scallion lobster but I wasn’t up for the deep frying part so I decided to cook the lobster in a Thai curry sauce. It is my favorite way to cook crab so I figured it should work well with the lobster. I’m not too fond of the typical steamed and served with clarified butter route. I don’t usually order lobster at American restaurants because they are often prepared this way but I took the bf out for his birthday dinner and ended up adding a rock lobster tail to my entrée.


Lobster in Prik Khing Curry:
2 ¼ lb lobster
2 tablespoons canola oil
2 ounces prik khing curry paste(half of the small can)
2 cloves garlic, minced
½ onion, sliced
7 ounces coconut milk (half can)
2 kaffir lime leaves, torn into smaller pieces
1 stalk lemon grass, cut into 2 inch pieces and smashed
MSG, to taste
Fish sauce, to taste
1 tablespoon granulated sugar
½ red bell pepper, sliced
1 egg
handful cilantro, roughly chopped
handful Thai basil leaves
5 stalks green onion, cut into 1 inch pieces


Mise en Place:
1. Cut lobster into 12 pieces. Using a heavy cleaver cut the body into four pieces, the tail into two, and the claws into three pieces each. Crack each piece.
2. Prep all vegetables.

Directions:
1. Heat oil in a large wok. Add prik khing paste; fry until fragrant. Add garlic and onions; continue to cook until onions are soft. Add coconut milk; fry until fragrant. Add lime leaves, lemon grass, MSG, fish sauce and sugar. Simmer for a few minutes.
2. Add lobster pieces, red bell peppers and egg. Toss to coat lobster with sauce. (Add a little water if the bottom of the pan is scorching.)
3. Cover and cook until lobster is red. Turn off heat, add cilantro, basil, and green onions.

Say hello to Lenny the lobster. I have been trained to quickly and humanely kill lobsters but every time I do it, I still freak out. It's really hard to kill a living thing. Lenny was very much alive and active when I took him/her out of the fridge. I stored the lobster in a paperbag and covered the gills with strips of wet newspaper. I was sure the lobster would die in the fridge. It flopped its way on the counter and even sent the spice container across the room.

I chose Prik Khing Curry Paste but any Thai curry paste will work. The dark green stuff in the lobster body is called the tomalley. The tomalley is considered a delicacy but recent reports show high levels of toxins and pollutants in the tomalley of lobsters from the Maine/New England areas.

Veggies are prepped and the lobster has been hacked into small pieces and the the claws have been pre-cracked.

Cooking method in photos:

I know I've been MIA lately. Many food lovers go through blah periods, where nothing tastes good. I haven't been craving anything until the lobster. I cooked regular (uninspiring and unblog-worthy) meals.

Dinner at Oceanaire Restaurant. I ordered the mahi mahi and I debated between getting it Oscar style or adding a lobster tail. The lobster tail won. The bf ordered salmon. We "shared" the fried green beans with the aoli. I ate two bites of the fish and ended up giving most of it to the bf. I filled up on the yummy sour dough bread.

Here's a picture of baby Jack's first birthday birthday cake. It was Hungry Hungry Caterpillar theme.


And the birthday boy after enjoying the green frosting from his cupcake.

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