Showing posts from August 22, 2010

Thai Beef Eggplant Salad

If someone told you to eat eggplant because it's good for you, what would you do with it? I've tried regular globe eggplant and it just doesn't taste that good to me. I've tried frying it, stuffing it, dicing it and adding it to casseroles and it has always fallen a bit short of my expectations. In my Thai cooking class, we made this dish using the thin Japanese eggplants. I've never eaten those before. And believe me, I was skeptical because my past eggplant experience was sketchy. But we made it, we all ate it and I was in utter disbelief! Eggplant that really tasted good! Even my husband liked it and he doesn't like regular eggplant at all. OMG! This is now one of my new favorite recipes. I even shared it with Grandma Rose. Pla Nuea Makreua Orn Ingredients 3 small Japanese eggplants canola oil for frying 1 lb beef tenderloin (same as filet mignon) 1 Tablespoon sliced shallots 1/4 teaspoon sugar 1 Tablespoon fish sauce (nam pla) juice of one lime 2 - 5

Thai Red Pork Curry

I recently attended a cooking class just for Thai food. I think unless you have a real talent for exploring ingredients, it can be beneficial to have someone show you what to use or how to use it. I've been to Asian markets before and wandered around wondering what exactly was that stuff in a jar. Then, I pretty much only bought things I could recognize without having to read the wrapper, like rice, noodles, produce, or certain condiments. Thankfully, being told name brands to look for also makes a huge difference. My cooking instructor suggested Three Crabs Fish Sauce.  If you can't read the label, at least you can find one with 3 crabs. But then at the store, they also have Five Crabs Fish Sauce. Seriously? Is 5 better than 3? I went with 3 because that is what she told me. My instructor pointed out one thing about Thai food is that it requires a lot of prep work, but cooks up quickly. She said it's really perfect for busy weeknight dinners if you can get the prep wo