Tag Archives: Asian

Thai Tanee

I love Asian food.  Obviously I’m a huge fan of Indian.  My next favorite would be Korean.  Then, Japanese.  Of my top 10 Asian food favs, I think Thai food would be the last or near the last on that list.

I rarely crave it, but when I do, it’s almost an unstoppable force.  Yesterday was one of those days.

Binks and I Yelp-ed and found Thai Tanee.

Tai Tanee is located in a strip center, and if I weren’t looking for it, I would likely drive by and never notice.  But, I’m very glad I stopped.

Upon entering the restaurant, you immediately (well, I immediately) notice how clean everything is.  We were immediately seated by the sweetest of wait staff.

Binks and I usually share when we go out to eat, so we came up with a game plan.

Appetizers: Tanee Egg Rolls with chicken.  *not pictured, forgive me.

Main Course: Chicken Larb Salad and an order of steamed rice.

When the waitress came to take our order, I made sure to say, Thai hot – very very hot.  As always, I got the typical reaction – “Yes, Yes.”  And, I had to stop her.  No, I mean really – Thai hot – very very hot, I told her again.  She walked off and I hoped to goodness she would know.

She arrived with this:

Don’t let the plethora of red pepper flakes fool you.  It wasn’t Thai hot.  If you have ever cooked with the Thai peppers, you know what Thai hot is.

But, it was full of Thai flavor.  While it was a tad on the sweeter side, Binks and I really enjoyed the meal.

The picture doesn’t do it justice.  The portions were huge.  Mind you, Binks and I shared.

I of course had to have my side dish mixture of garlic chili paste, Sriracha sauce, and low-sodium soy sauce.

Per usual, my side dish mixture turned into pretty much a main course on my plate.

After the waitress saw my hot sauce concoction she said: “Oh, you like really hot.”  I smiled and nodded while sweating out of every orifice in my body.

I’m 80% sure I gave myself 40 new ulcers.  I left very satisfied.

Do you love Thai food?  Have you tried larb salad?  Do you like spicy?  Thai hot?  Do you dare? :)

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Potstickers

My first dim sum experience was a life-changing one.  Various types of food passing by for me to pick up at my leisure is the stuff that goes on in my dreams.

The one dish that always stands out to me above all is the potsticker.

Now, I must tread lightly here because I’m out of my element.  I know that there is a Chinese version and a Japanese version of this dumpling.  People refer to potstickers as gyoza which is a Japanese version, which I think originally comes from the Chinese version.

I don’t know which way mine swings – towards Japan or China.  All I can account for is that it is divine and will serve me well until my next dim sum reservation.

And with a spicy dipping sauce to boot.

Now that I’m familiar with working with the wrappers and the filling, my next logical stop will be here, another item on my Kitchen List.

Potstickers

Ingredients:

  • 1 package wonton/dumpling wrappers – I bought the frozen kind that I thawed overnight in the fridge.
  • 1 lb ground pork
  • 2 stalks green onion, minced
  • 4 garlic cloves, minced
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 (6 oz) package mushrooms, finely chopped
  • 2 tsp garlic chili sauce (you can use Sriracha), optional
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • 1/4 cup water

Directions:

  • Heat sesame oil in pot over medium high.
  • Add garlic and mushrooms until lightly browned and mushrooms are cooked – approx. 5 minutes.
  • Place mushroom mixture into a large bowl.  Make sure to remove any moisture.  I usually squeeze out the water from the mushrooms (after cooking) with a spoon and then throw it into the bowl.  You can also squeeze inside a cheesecloth or dab with a paper towel – just make sure its cool enough to handle.
  • To the mushroom and garlic mixture, add the pork, green onion, vinegar, soy sauce and chili sauce.
  • Spoon a teaspoon size amount of the mixture into each wrapper.
  • Secure the ends so that the dumpling is closed tight.
  • After making all your dumplings, heat a pan (that has a lid) 1 tbsp oil until very hot over medium high heat.
  • Place your dumplings in the pan.  Leave space between each dumpling so they do not touch each other.
  • Once the bottoms have browned, usually about a minute after heating, the need-to-be-careful part comes.
  • With one hand I hold the lid (my right hand) and with the other hand I hold the water.  I quickly add the water to the pan and shut it closed with the lid.  The mixing of the oil and water will cause sputtering so please be careful!  So cover immediately and let the dumplings steam inside the pan until the wrapper is translucent.  It usually takes about 3-4 minutes.
  • You can use the same pan for the next batch, but I wipe down my pan with a paper towel so that I can remove any remaining water/oil when I pour another tablespoon of oil.
  • Serve hot with the dipping sauce.

Dipping Sauce

Ingredients:

  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 2 tbsp chili garlic sauce (or Sriracha)
  • 3 tbsp sesame oil
  • 1 stalk green onion, sliced thinly

Directions:

  1. Mix all ingredients and serve.

*You can most certainly tweak the sauce per your taste.  If you want something more tangy, increase the vinegar.  For spice, I also thinly slice a jalapeno pepper or serrano pepper and add it to the sauce to soak.

Are you a fan of dim sum?  Do you like potstickers?  Do you know the difference between the Japanese and Chinese version?  Inform me! :)

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Filed under Dinner, Favorites, garlic, olive oil, Uncategorized

Do You Panang?

If you don’t – you should.  No judgment.

Thai food has never been my favorite – I don’t crave it like I do a bowl of pho, banh mi, sushi/sashimi/nigiri, or just a plain bowl of kim chi jigae.

However, when the mood strikes – I want it pretty badly.  Usually either a larb salad or panang.  (Never pad thai – I don’t like peanuts or peanut butter in my savory food.  No judgment, please.)

And the mood struck.  Yesterday.  For dinner.

Well, it struck before when I was at Sprouts getting my bulk shopping on (20% off sale – HOLLA!), and saw a jar of Thai Red Curry when I wandered to the “International” aisle.  I was getting tired of the guy that had his cart in the middle of the grains isle, leaving no room for others, and would not leave the area.  No judgment, sir.

Tofu Panang

Ingredients

  • 1 package extra firm tofu, cut into cubes (take as much water out as possible)
  • 4 tbsp sesame oil (you can use olive oil but sesame gives this dish a great flavor), divided
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2  cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced – I have tried it with ginger powder and it was fine, not perfect but fine
  • 1 tbsp chopped basil – I have tried it with dried basil and it was fine, not perfect but fine.
  • 1 jalapeno pepper, minced (optional)
  • 3 tbsp Thai red curry/panang paste
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 can coconut milk
  • 1/2 can of water – read on
  • 1 tsp salt
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1/2 cup carrots sliced into sticks
  • 1 package mushrooms, cleaned and chopped
  • 2 tbsp fish sauce (if you don’t want to use this, use soy sauce or tamari), or to taste
  • Juice of 1 lemon
  • 1 tsp chopped cilantro.

Directions

  • Heat pan over medium-high heat.
  • Add 2 tbsp oil and heat.
  • Add tofu to pan and season with salt and pepper.
  • Fry tofu until browned on all sides.
  • Remove the tofu from pan and set aside.
  • Heat remaining 2 tbsp of oil.
  • Saute onions, garlic, ginger, and pepper, until tender – about 7 minutes over medium-high heat.
  • Add curry paste, cumin and coriander, and heat with the onions until cooked through and the raw smell is gone – about 1 minutes.
  • Add basil and mix in with curry paste combo for about 10 seconds.
  • Add salt.
  • Pour full can of coconut milk into the pan.
  • Fill 1/2 of the now empty coconut milk can with water and pour into mixture.
  • Stir to combine and bring the whole mixture to a boil.
  • Once boiling, add red & yellow bell pepper, carrots & mushrooms.
  • Bring to a boil – approximately 10 minutes.
  • Add tofu and turn heat down to medium-low.
  • Let it simmer for approximately 10 minutes.
  • Add fish sauce and lemon juice; mix until incorporated.
  • Simmer for another 10 minutes.
  • Serve over jasmine rice.
  • Garnish with cilantro.  Serve with wedges of lime or lemon (optional).

Note:  BE CAREFUL with the fish sauce.  If it spills even an iota within a 5 mile radius, your skin, clothes and life will be ruined for a full week.  I speak from experience.

Do you enjoy Thai food?  Do you cook it?  Have you spilled fish sauce on yourself?

No judgment.

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