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Just so happens that today is a special day. It started early for me. Elliott just hit the last of his single digit years. I was lucky enough to have the opportunity to wake him. If only I could have been there to tickle-attack his morning. This just means I will be making it up next year. Promise I wont completely miss any more of these big days.

Happy Birthday Elliott. I miss you. I love you.  

PS Thought you might enjoy the little something I found on my balcony just after talking to you this morning. You didn't have anything to do with this did you, Elliott?

fukthong pad kai

Since my jungle time, I have been thinking about the stir-fried pumpkin and egg dish I had. It was one of those dishes that, at the time had no idea what it was that I was eating.  I just new that it was notable and that I must recreate it at some point. I managed to find the secret cookbook that is used for Thai cooking classes. I may have "borrowed" the book and jotted down a recipe or two. Shh.

On Tuesday evening, on my way back from Koh Lampuh, or Exercise Island I stopped for and oil change. Then off I went to one of my favorite local markets.  It's there that I spotted the pumpkin I wanted.  One can buy the pumpkin whole (usually large) or simply buy it by the wedge (weight per kilogram).  I purchase a a wedge, cost of 40 baht. The total cost of this recipe was under 45 baht, about 20 baht a serving. I made just over 2 servings worth.

pumpkin, fresh eggs, garlic, ground white pepper, fish sauce, sunflower oil

Recipe for Fukthong Pad Kai

Serves 2-3

1.5-2 lbs pumpkin (kabocha squash), 1" diced

4 eggs

4-5 cloves of garlic, minced

1 T fish sauce or soy sauce

1/2 tsp white pepper, ground

3 T oil (I used sunflower oil)

 Dice the pumpkin into 1" cubes.  

Heat the oil in the wok on medium-high heat. Once oil is heated through, add the minced garlic. Once the garlic is fragrant add the pumpkin and fish sauce (or soy sauce).  Cover the pumpkin with water, just enough to allow the it to to cook til tender.  Don't overcook the pumpkin or it will have a mushy consistency.

 Once the pumpkin is tender enough (test by piercing with a knife or fork), make a well in the center of the wok or skillet.  Add the eggs (3-4), I used three eggs. Once the eggs are in start mixing the egg into the pumpkin.  The egg with have a 'scrambled egg-like' appearance. 

Finish up this quick and easy meal by topping it with ground pepper, or my favorite chili flakes.

Enjoy. Serve with steamed rice if you wish.

Comments I found this dish to be quick, easy, and delicious.  If you are unable to find kabocha squash (pumpkin), there are other options. I would recommend that you try butternut squash or perhaps a turban squash.  As for the eggs, you could go with egg whites or half the yokes if that is more appealing to you.  In addition, you may stir-fry other vegetables in the mix.  This meal would make for a great side dish or breakfast entree as well.

holly-doodle-dooing

Saturday broke for some interesting fun. I headed out for ride in the shine and stumbled upon a vacant pool. Nearly all to myself. I may have taken full advantage of the 70 baht opportunity a few times during the weekend.

 Cost, 70 baht - Near Koh Lampuh (Exercise Island). Overlooks the Tipee River, and beyond the rive is the Island. Great view.

In the evening, I heard there was a football game (soccer).  Therefore I jumped on that option with a few minutes to spare after getting back from some water fun. I believe I am officially, a Surat Thani Rooster fan.  Yes, roosters. Really couldn't be more appropriate, as you have gathered from my previous blogs.  The game was fun. It wasn't a full house, but there certainly wasn't a lack of enthusiasm from the die hard fans.  The game was 2:1 Roosters, for a majority of the game.  The game started at 5ish. Lucky for me the stadium is within close proximity to my place, rather close to the ST Military Base.

 Care to see the action up close?

 Rooster Clip1

 Rooster Clip2

 After the half, the sun began to lower. There was a need for flood lights, but that were a bit scant that evening. At one point, all the lights went out. The game was then stalled for about five minutes until a small handful of the flood lights on the panel began to hold strong.  On went the game. In the background, there was constant drumming, odd whistle sounds, dramatic chants, large flags, and crazy young men cheering the team.  With 20 minutes left on the clock, the game came to a halt - many of us are still unsure as to why.  The game was stalled for about 35-40 minutes.  A dog even took to the field in the time. Finally the game resumed. I actually had to leave a bit early as I had a dinner date with a lad 10,000 miles from me.  Game cost, 50 baht. Well worth it, I shall attend again soon.

 Game on, the lights are back.

After a quick market stop, I make my dinner choice of Thai cashew chicken, a personal favorite of mine.  I decided that going months without it was unnecessary.

large onion, shallot, chilies, cashews, chicken, honey, soy sauce, fish sauce

 Recipe for Thai Cashew Chicken
8 oz of chicken, diced
4 cloves of garlic, minced
2 T cooking oil (I used sunflower oil)
1 medium onion, sliced or chopped
2 shallots, minced
4 oz of cashews
3 T soy sauce
1 T fish sauce (omit if you prefer soy sauce)
1 tsp honey
8 bird's eye chilies (adjust or omit per your preference)

Heat skillet or wok on medium-medium high heat. Once oil begins to heat, add the garlic, onions, chilies, and shallots. Add cashew nuts.  Once fragrant, add the chicken, soy sauce and/or fish sauce. Add the honey per taste preference.  Once the chicken is fully cooked, remove wok from heat.  Serve with steamed rice.

*Enjoy with brown rice or brown rice medley for added fiber.  Spring onions with add a tasty addition to you dish as well.  Feel free to add other vegetables as you please.  

Onions, shallots, chillies, garlic, and cashews all added to the wok. Everything browned nicely. Time to add the chicken, sauces, and honey (if desired).

Cook until the chicken is well cooked. Looks like it's done. 

And, time to enjoy the meal with some good company and lots of smiles.

tom yam.. yum

I recently ran out of gas in my kitchen.  I had a new tank brought to the house, 330 baht (11 USD). I'd say it will serve me well. Hoping I can scheme up some tasty dishes. This past weekend and week has been all about tom yam.  Tom Yam is one of the most popular soups in Thailand.  The soups is known throughout neighboring countries as well, each with a bit of a different flair.  The name, tom yam, means spicy, sour (tangy) soup.  Tom meaning soup and yam meaning (sour spicy salad).  The flavor is like nothing I have every tasted.  

Is it strange that I enjoy making soup in 85-90 degree weather?  I especially this one, as it has quenching flavors.  In my first 4 months of my time in SE Asia (in 90+ degree weather), I never understood how people enjoyed soup. Now I know. It's almost like the flavor and heat tone down the surroundings  I have started to appreciate it more lately after some of my Thai friends ordered soup to share with me. I couldn't turn it down, as I am so glad I did not.

 

Now just to give you a heads up, I made two different soups. One tofu tom yam and one chicken tom yam.

Ready to see what tom yam is all about?

RECIPE

serves 4-5

6-8 ounces shrimp (traditional), chicken, or tofu

1 small chunk, galangal

2-3 pieces lemongrass, bruise/grind with a knife (for flavor) I actually peeled and diced mine.

1 medium onion, sliced

1-2 small shallots, minced

2-3 T garlic, minced

5-6 small tomatoes, diced

8-10 kaffir lime leaves, torn

birds eye chilies, sliced diagonally (add to your liking)

3-4 fresh limes (mini), juiced

10 straw mushrooms, sliced (optional)

mini handful of corainder leaves, sliced

salt, pinch (or to taste)

sugar, pinch (or to taste)

1.5-2 L water, broth 

Prepped ingredients for tom yam with tofu

Tom Yam with Tofu: I like to prep my vegetables, herbs, and spices ahead of time. Tom Yam doesn't take long to make, be ready just adds to the ease of the process.  The lemongrass doesn't have to be added in sliced form, you may simply slice each piece into strips (tie them together) and let them emit flavors into the soup broth (discard before serving)

Shown above: tomatoes, onions, limes, chicken boullion, shallot, chilies, kaffir lime leaves, tofu, lemongrass, minced garlic (not completely vegetarian, as I did use a chicken bouillon).

Procedure

Start by adding heating the stock (either bouillon, or meat stock). Add onions, galangal, lemongrass, shallots. Let cook for 2 minutes, allow it to simmer.  You will notice fragrance

 

Add your mear/protein, cook for 2-3 minutes on medium heat.  Add tomatoes, chilies, (tamarind is an option as well). Allow the tomatoes to cook down. Add the lime juice. The soup will start to develop a faint red/pink color.  Add mushrooms if desired.

Once the tomatoes have cooked down and the protein is full cooked, add a pinch of sugar/tamarind and some torn lime leaves/coriander leaves to the soup*.  Remove from the heat.  

*Taste the soup to see if it is to your liking. If you have never had tom yam, expect the soup to have a spicy, tangy taste with a hint of sweet/salty.

 Tom Yam with Tofu. Near the end, after the leaves have been added.

Near the end, after the kaffir lime leaves have been added.

 Ready?

Final product. Tom yam tow-oo (tom yam with tofu). I decided the soup was so great. In addition, I concluded that I needed to make the soup again in the next couple of days, with chicken. If I were to make another vegetarian version of this soup I would use a less firm tofu (what I had on hand, never cooked with the firm yellow bean curd before). Live and learn.  However, the flavor was quite amazing.

Tom yam revisited, with chicken.  I definitely mastered the challenge, as far as what I was hoping for. The final product, tom yam gai (tom yam with chicken), delicious! This may be one of my new favorite soups. It's rather light but with brilliant flavors I cannot explain.  This soups would go great with other side dishes or entrees.

My tom yam experience was fun. I enjoyed working with some new flavors. Let me tell you, your house will smell wonderful after letting this Thai soup simmer in your kitchen.  In the future, I plan to add tamarind to the mix. In which case I would discard the option of sugar.  Tamarind has a tangy sweet flavor that would go nicely in the soup, a traditional flavor option.  As far as the ingredients, I really didn't measure anything, I went by taste. My recipe above is educated guessing at best.  

Taste is avenue to success in my opinion.  I have previously tried several tom yams, each somewhat variable in tangy-ness and spiciness.  Yet another recipe to take home with me.  Hope I can share it with you sometime. I am also thinking I will play off of the tom yam flavors and add other vegetables to the mix. Could be fun.