Thai Peanut Sauce

Thai peanut sauce is probably one of the most popular Asian dipping sauces, everyone loves the taste of peanut sauce as it’s so tasty, versatile, and addictive. Without saying, Thai peanut sauce goes well with skewers of sate or grilled meat, but it’s also amazing with other protein such as shrimp or fish.

Most people think that Thai peanut sauce is hard to make and never attempted it at home but the reality is the exact opposite. Peanut sauce is really easy to make and takes only a few key ingredients: peanut butter, coconut milk, Thai red curry paste, Apple cider vinegar, salt and sugar to taste. The best thing about this Thai peanut sauce recipe is that it doesn’t involve much cooking, all you need is to mix the ingredients in a saucepan, heat it up, and voila, you have the homemade peanut sauce.

When it comes to a good saucepan that fits my everyday needs, I trust my Beka Cookware Tri-Lux conical saucepan, which is professionally designed, energy efficient and sustainable. I love the finesse of Beka Cookware as every piece of the cookware is beautiful, practical, and high quality. The Tri-Lux saucepan is coated with tri-ply materials that warm faster and maintain heat longer.

The exterior and interior of each piece of the Tri-Lux line is constructed using the finest stainless steel polished to a mirror finish. Encapsulated inside this stainless steel exterior is a thick layer of aluminum providing the benefits of aluminum’s greater heat conductivity and the long lasting durability and beauty of stainless steel.

I also love it that the handle of the Tri-Lux saucepan is made of cast steel that is ergonomically designed to fit my hand perfectly and welded for easy cleaning. The interior the saucepan is inscribed with capacity markings, this make it very easy and quick to add ingredients without the need for a separate measuring cup. I made the Thai Peanut Sauce in practically less than 15 minutes, thanks to the efficiency of the Beka Cookware Tri-Lux saucepan, which you can purchase online at Amazon. Beka Cookware Tri Lux Range also offers other amazing pots and pans, check them out here.

You can make all sorts of sauces with the saucepan—they are practically a few whisks away. I made pan-fried turmeric chicken thighs and topped the chicken with some peanut sauce. A simple and utterly delicious and satisfying meal takes under 30 minutes. Happy saucing and cooking!

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Flourless Peanut Butter Cookies

For the past five years these have been my go-to cookies to whip up when a sugar craving strikes. And I don’t see that changing.

I first made them when I was living in Beijing, where good-tasting butter was only available at the expat supermarkets. After an afternoon of googling, I found a peanut butter cookie recipe that required neither butter nor flour.

I changed up the recipe a bit by using chunky peanut butter instead of smooth. And instead of dropping the dough onto the sheet, I used my hands to compact the dough and make smaller, denser cookies and shortened the baking time by a bit. As a result my cookies came out crunchy, whereas the picture on Cookie Madness made them look soft and chewy.

But…jackpot…these taste almost exactly like the large peanut butter cookies my father used to make at his Cantonese bakery back in Boston. The ones I would scarf down whenever I stopped by, to “visit.” And since he hardly ever baked at home, I didn’t really learn any of his trade secrets. (Yes, it’s true that Chinese folks tend to prefer crunchier cookies, having grown up outside the cult of Nestle Tollhouse.)

This recipe makes 40 small cookies, but I’m pretty sure they’ll be gone by morning.

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Flourless Peanut Butter Cookies

Makes 40 small cookies

1 cup granulated sugar1 egg1 teaspoon baking soda1/2 teaspoon vanilla extract1 cup peanut butter (chunky for crunchier cookies, smooth for slightly softer)1 cup chopped peanuts (optional)Preheat the oven to 350 degrees F. In a large bowl, beat together the sugar, egg, baking soda, and vanilla. Add the peanut butter and (optional) chopped peanuts. Mix until well incorporated.Squish the dough to make small, tightly compressed balls about 1 1/4 to 1 1/2 inches in diameter. Press them down with a fork so they bear the universal lines for “peanut butter cookie.” Or just press them down with your hands. Bake in the oven for 8 or 9 minutes. Remove from the oven and transfer to a cooling rack. Share the cookies with others, or hide them from your significant other or roommates if you want any left for yourself.

Adapted from Cookie Madness. Recipe first published April 2, 2008. Revised April 8, 2013.

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Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

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April 19, 2013Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

So along with the neutrals, I have three flavorful Asian cookingin my pantry. I wrote about semi-refinedpeanut oil last year when we discussed our go-tocooking oils, and just want to reiterate that it’s damn good oil! The brandI buy at Asian markets in California is Lion and Globe’s pure peanut oil. It’s somewhatpricey – about $5 for the small bottle but it’s my secret to making fabuloustasting Chinese-style chile oil.

The chile oil recipe is in Asian Dumplings and AsianTofu. I use it all the time for dipping sauces, seasoning sauces, and as ahomemade finishing oil (use the chile flakes and the oil). Commercially madechile oil is lackluster and frankly a waste of money for what you get in asingle bottle. Make at batch at home and keep it around for months! Semi-refinedpeanut oil lends a wonderful nuttiness to compliment the toastiness of thechile flakes.

 

Homemade chile oil with semi-refined peanut oil

 

Your food will sing with  good chile oil. When Charlotte Druckman madethe spicy yuba skin recipe from AsianTofu for her tofu skin story in the WallStreet Journal, she deliberated about using store bought chile oil as aconvenience. In the end, she tucked my chile oil into her story because “itmakes such a huge difference” in the final dish. I couldn’t agree with hermore. If you want to add one Asian cooking oil to your larder, go with thepeanut. And, Planter’s is not the same.

If you love regular toasted sesame oil, then try black sesame oil sold at Chinese markets.Yes, the color is darker and so is the flavor, which is slightly bitter on thetongue and earthier than regular toasted sesame oil. At first, I didn’t likeblack sesame oil because it seemed overwhelming. I kept the bottle around and gotto appreciate it over time.

Nowadays, when I want a slightly stronger sesame hit thanusual, I use the black sesame oil, backing off a bit because it packs a punch. Youcan cook with sesame oil (try frying Japanese gyoza dumplings!) or drizzle itonto a plate of fresh-from-the wok kimchi fried rice. Swoon.

Tea seed oil is abit harder to find than semi-refined peanut or black sesame oil. I buy mineonline and it’s got the most interesting, nutty-asparagus like flavor. It’sdelicateness shines with simple dishes.

When the oil hits the pan, I like to stick my head over itto inhale the fragrance. There are times when I say, “Wow, I’m getting extrawok goodness with tea seed oil.” I’m sure award-wining author and wok expert Grace Younghas an opinion on this.

Tea seed oil is rarely mentioned in Asian cookbooks but it’sa legit Asian cooking oil. I’ve only seen it in Fuchsia Dunlop’s Hunan cookbook anda few sites from Asia mention it. Don’t go looking for tea oil that comes fromthe Melaleucaplant that’s used for medicinal purposes. Tea seed oil made from a typeof Camelia. The tea leaves we drink come from a Camelia. Tea seed oil is sometimes marketed as "stir-frying oil." 

Tea seed oil is a subtle oil that seems to really come alivewhen it’s heated. If you taste it cold, it will seems relatively bland. The EarthyDelights version of tea seed oil has better flavor than say, Republic of Tea,which even the representative I met deterred me from tasting his oil.

I’ve read online that tea seed oil is great for your hairtoo, keeps it healthy and dark. Maybe I’m onto something by standing over thehot pan while cooking with tea seed oil?

Next time you venture to a Chinese market or thinking of tryingnew cooking oils, check these out. They’re great to keep around for pumping upflavor and mixing things up a bit.

If you’ve experiencedthese oil, what are your thoughts? 

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Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

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Asian-Style Peanut Butter Carrot Salad

About two years ago, when I was in the midst of recipe-testing for my cookbook, I was looking for ideas for cold appetizers for lunch or dinner. I was doing a lot of stir-frying at the time and just wanted something quick with Asian flavors that I could just toss together. The result was this Asian-stye peanut butter carrot salad, inspired by a classic French dish.

This appetizer was inspired by the carottes râpées I had bookmarked from David Lebovitz a while back. Unlike American salads, this one is not ashamed to feature its one key ingredient without any other vegetables to share in the spotlight. Here, the carrot shreds are bigger, and instead of parsley, olive oil, and lemon, I modified the sauce for my cold sesame noodles to have the carrots coated with a slightly tangy peanut butter sauce.

But the spirit of the salad is still the same. You can eat them as a proper dinner appetizer or have them as a late night snack. You can use a fork when others are watching, or, when alone, just swipe them out of the bowl with your hands.

“I do know sometimes there’s nothing more satisfying than a simple pile of grated raw carrots, lightly dressed,” says David. I couldn’t agree more.

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Peanut Butter Carrot Salad

Serves 4 as an appetizer

5 or 6 large carrots3 tablespoons smooth peanut butter2 tablespoons water2 tablespoons cider vinegar1 1/2 tablespoons soy sauce1/2 teaspoon sugar1/2 teaspoon chili sauce1/2 teaspoon sesame oil1 scallion, chopped

1. Peel and julienne the carrots (you can do this with a knife or a julienne peeler, one of my favorite kitchen tools).

2. In a small bowl, whisk together the peanut butter and water until smooth. Stir in the cider vinegar, soy sauce, sugar, chili sauce, and sesame oil. (You can whisk everything at once, but separating the steps helps prevent the liquid from splashing too much.)

3. Toss the carrots with the peanut butter mixture until the carrots are evenly coated (ideally, they should be lightly dressed, not swimming in peanut butter sauce). Top with scallions and serve.

Recipe first posted May 10, 2011. Revised Jan. 6, 2013.

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Tagged as: Appetizers, Asian, Carrot, Recipes, Vegetarian

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Gift of Cheer- Video Rudolph Peanut Butter Cookies Recipe

In today’s times, let’s not forget the joy from a simple hug, smile, phone call and cheer. We all can certainly use a gift of love and laughter, regardless of what our circumstances are. We want to share a moment here,  a gift of holiday spirit because we, Diane and Todd, have been longing for something bright, fun and festive over this last week.

We sincerely wish you all, the warmest of the holiday season, with continued love, family, health and friendship. Without the joy that you bring to us everyday, we wouldn’t be here today.

So in the spirit of eating, calorie hoarding and more cookies, we’re adding to the pile of sweets because cookies just make us happy. And hopefully with these Rudolph cookies, we’ll be reminded of the eternal light of compassion, friendship, community and joy that resonates this holiday.

We have our own favorite peanut butter cookie recipe, but found this inspired decoration and couldn’t help it but to decorate our cookies in the same way. Rudolph makes us smile, big.

Enjoy the video, the cookies, Rudolph and his friends.  And we’re sending our love to you all this holiday season.

Merry Christmas to you all. xoxo

love,

todd, diane, sierra and lexi

Video: Rudolph & Friends Cookies

Rudolpoh and his other Friends. Can’t waste those other M&M colored candies.

Chomp. Rudolph is super delicious.

Yield: about 24 Cookies

Total Time: 30 min

Reindeer idea inspired from Ladies Home Journal. We recommend only baking one sheet pan at a time, since you need to quickly place the facial features into the cookies as soon as they come out of the oven and before they have a chance to set. Also have you eyes, noses, and antlers ready before you start baking so you aren't scrambling when the cookies come out of the oven.

1/2 cup (113g) unsalted Butter, at room temp.1 cup (260g) creamy Peanut Butter1 cup (220g) packed Brown Sugar1 Egg1 teaspoon (5ml) Vanilla Extract1 1/2 cups (187g) Flour1 teaspoon (5g) Baking Powder1/2 teaspoon (3g) SaltM&M's for the noses, we used the peanut onesDark Chocolate Chips for the eyesPretzel Pieces for the antlers

Preheat oven to 375°F. Line sheet pans with parchment paper.

In a mixer with a beater blade, mix together butter, peanut butter, and brown sugar until fluffy. Reduce speed to medium and mix in egg and vanilla extract.In another bowl, whisk together flour, baking powder and salt for 20 seconds. Stir into peanut butter mixture until combined.Roll dough into 1 1/2" balls and place on lined sheet pan 2" apart. Flatten the balls slightly.Bake for 8-10 minutes or until edges are just lightly browned. Immediately place eyes, noses, and antlers into cookies. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.

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Turkey Avocado Spring Rolls w/ Hoisin Peanut Dip

Hope you all had fulfilling Thanksgiving. The food coming out of your kitchens must have been incredible. And for those to didn’t cook, hopefully your gathering was wonderful. Because that’s what it’s all about, the little things, the gathering and the celebration of togetherness.

We’re really grateful to everyone here, each and every one of you. We truly mean every word.

Weather down here is much warmer than normal. While many of you were experiencing snow and cold, we had sunny day with plenty of sunshine. There’s times when we wish we had a sprinkling of snow to kick start the Holiday season, but when we realize that we don’t have to shovel our cars out of the driveway, it seems pretty lucky to be down here.

Snow weather might not be the best for the pups either, particularly Lexi. She’s a warm weather gal and being able to romp around in the garden during her first Thanksgiving has probably ruined her for life. If it were to snow and bury all her outside toys, she’s probably cry for days. Without a doubt, she’s a spoiled puppy in more ways then we can count.

The garden is really starting to welcome Autumn. Leaves are starting to drift off the branches in big batches of yellow and red colors. Our garden is a true Southern California garden when you can see the green lawn dusted with orange pomegranate leaves. Our patches of green space aren’t exactly the perfect green suburban lawns. They’re more like a mesh of wild weeds and dichondra all mowed down to their lowest point. But it’s the perfect play area for two rambunctious dogs to tackle one another.

Now that the big eating eating day is over, many of you are probably just waking out of a food coma. Join the club. Next thing on our agenda is to hit our juicer up for some green kale/apple/carrot juice for the next few days. For us, post-Thanksgiving meals are always about eating lighter and greener. That’s why our newest kitchen toy helps us make the days after Turkey day more guilt free. But more on the juicer later!

A favorite meal we often make from all the leftover turkey is fresh spring rolls. It’s one of those left over meals that’s light, super fresh and spiritually uplifting for those who totally crashed the carbs on Thanksgiving. Raise your hand if you totally carb-butter-sugar loaded. Again, join the club!

The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. If you prefer to have different vegetables such as red bell pepper or sliced celery, then you can certainly mix up the inside trimmings. And believe it or not, there are people in this world who do not like avocado (shame on you!) so by all means, eliminate the creamy green beast.

Honestly, even without the avocado, these spring rolls have enough flavor and texture in them to please a crowed. What’s even more flexible is the hoisin dip. Though we used peanut butter, you can certainly use almond butter or cashew butter. Each of the nut butters brings out a unique flavor and texture. So don’t feel like you have to commit to the same dip every single time.

Enjoy the rest of your week and if you’re one of those crazy folks who dares all the Black Friday sales, please be careful. Shop safe!

hugs,

diane and todd

-Complete list of spring roll recipes here.

-Here’s the latest photo tutorial on on how to roll spring rolls.

This is my standby spring roll that I eat year round, not just after Thanksgiving. I'll buy some nice deli carved turkey breast and make these rolls when the craving calls. For the dip, you can certainly be flexible and use peanut butter, almond butter or even cashew butter. The variety of nut flavors makes the dips really exciting when you want a change.

Here's the latest photo tutorial on on how to roll spring rolls.

Fresh carved Turkey meat, torn in small this strips1 large ripe avocado, cut into small slices1 large carrot, thin julienne cuts ( like match sticks)Strips of cucumber, red bell pepper, jicama (optional)fresh basil, mint or other herbsfresh lettuce, chopped or torn in small piecesrice paper for rolling1/4 cup of hoisin (each brand has a different thickness consistency. So add water if needed to make the dip texture to taste)2 heaping tablespoons of peanut butter, almond butter or cashew butter.1 teaspoon of rice vinegar1/2 teaspoon sesame oilFor the hoisin peanut dip: In medium bowl, combine all dip ingredients together. Use a fork to help blend well.For the rolls, gather all the ingredients together and get your rolling surface ready.

Here's the latest photo tutorial on how to roll spring rolls.

Click on the link above for a helpful tutorial with photographs showing the step by step method. Lay your lettuce first on the soft spring roll wrapper, then add the strips of turkey, herbs, avocado and vegetables. Roll and serve with hoisin dip. Enjoy!

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Peanut and Lime Soba Noodles

Is it just me, or has August been a little hectic for you too?  Sure, this is supposed to be the month when most of Western civilization takes long vacations and work a little bit less, if they work at all. But I’ve found myself thrown into weeks of teaching classes, more recipe testing, dealing with website issues, and working on potential business partnerships. All of this is very exciting (well, except for the web issues, which are a pain in the ___), but frankly, I’m exhausted!

Which is why cold summery noodles have been a life saver this month. I make a big batch just before the days I know I’ll be swamped with work, store it in the fridge, and for the next 2 to 3 days just eat it cold come meal time. My standbys lately have been cold sesame noodles, kale and sesame soba, and zucchini noodles, but this week I made a big batch of peanut and lime soba noodles.

For the sauce, I used creamy peanut butter and tamari, which is a bit richer but less salty than regular soy sauce, as a base. Then I just whisked in a bit of water to thin out the thick peanut butter, then mixed a bit of mirin, sesame oil, rice vinegar, garlic, and ginger. The lime juice goes in right at the end, and makes the sauce go from good to “wow!”

My only regret was that I didn’t make two batches the first time around…

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Peanut and Lime Soba Noodles

Serves 4

1/2 cup frozen edamame, shelled, or substitute frozen peas2 tablespoons creamy peanut butter1 tablespoon tamari, or substitute soy sauce3 tablespoons water2 medium carrots, julienned1 scallion, thinly sliced1 tablespoon sesame oil1 tablespoon mirin1 teaspoon white rice vinegar1 clove garlic, minced1 teaspoon grated ginger8 ounces dried soba noodles1 tablespoon freshly squeezed lime juice1 scallion, thinly sliced2 tablespoons roasted unsalted peanuts, choppedLime wedges for servingBring a small pot of water to boil. Cook the shelled edamame for 3 to 4 minutes, then drain and set aside.In a small bowl, whisk the peanut butter with the tamari and water until smooth. Add the sesame oil, mirin, rice vinegar, garlic, and ginger and whisk until well-blended.Bring a medium pot of water to boil and cook the soba until al dente, or the minimum amount of time according to the package instructions. Drain, rinse under cold water, and drain again. Toss the cooled noodles with the peanut butter sauce. Add the julienned carrots and edamame, drizzle over with the lime juice, and toss again.Transfer to serving dishes and sprinkle the chopped peanuts and scallions on top. Serve the noodles with lime wedges for extra lime flavor.

________________________________

More delicious noodle recipes to try:

Tagged as: Healthy, Noodles, Recipes, Vegetarian

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Deep Dish Peanut Butter Cookies & Chocolate Ice Cream “Pizookie Style”

It all began with the easiest cookie recipe that I’ve ever seen. 3 ingredients. Mix. Bake. Done. Talk about your minimalistic cookie recipes.

No creaming the butter. No folding or gently mixing. No gradually incorporating the flour. No flour at all actually. Just a “Wham – Bam – Thank you, Mam!” I just had to make these cookies to find out if they were any good or not.

Twenty minutes after pulling out the mixing bowl we were already sampling the first batch. Simply delicious.

It should have been no surprise that they were good. The recipe came from BakeWise by Shirley Corriher. Over the past year I find myself turning to her book again and again to help understand principles behind recipes and to discover new techniques.

My first thought after making the cookies, is that they would be perfect as a deep dish cookie with chocolate ice cream, “a la pizookie” for all those BJ’s Pizza patrons. Bake the dough in a ramekin then while it is still warm, add a scoop or two of chocolate ice cream.

Usually we’ll try to avoid using the oven in the heat of summer, but these cookies only take about 9 minutes to bake. Slightly Warm Kitchen vs Ice Cream on a Warm Cookie. Cookie wins all day, everyday. You can always do like we do and grab a blackberry mojito pop from the freezer while making the cookies to compensate for the heat.

Several notes about the recipe:

It is Gluten-Free. Personally, no offense intended towards our near and dear gluten-free friends, that doesn’t matter much to us. We eat almost everything. However, it is great to have GF recipes in the repertoire for those social occasions when you need it and is great news to those who do have  GF needs in consumption.The peanut butter you use matters. Since there are only a few ingredients, minor variances in each have a bigger impact on the outcome. Different peanut butters will be more dry or moist. They all taste good, just the texture is a little different and you might need to adjust the peanut butter amount for your favorite peanut butter.Shirley calls for extra-chunky peanut butter. We don’t have extra crunchy peanut butter. Since it is nice to have the textures of the peanut pieces, we rough chop  unsalted roasted peanuts and add them to our recipe, but you can make the recipe with the extra-chunky and leave out the chopped peanuts. Just up the amount you use a little vs the creamy peanut butter amount.Salt. Your peanut butter may be saltier than ours, but we like a little pinch in the dough. Take it or leave it, your choice.Damn. With the chopped peanuts and salt, we are up to 5 ingredients for the recipe. Oh well.

-Todd

And last, but not least… here are a few other deep dish cookie delights ’cause pizookies rule!

Yield: 8-10 Servings

Total Time: 20 min

Adapted from Shirley Corriher's BakeWise. You can use chunky peanut butter instead of the creamy combined with the chopped peanuts, but we like to have slightly bigger chunks of peanuts. If using salted, roasted peanuts, leave out the 1/2 teaspoon of salt in recipe. Usually we halve the recipe if it is for just a few people.

2 c (520g) Creamy Peanut Butter1 c (150g) unsalted Roasted Peanuts, rough chopped1 c (220g) packed Brown Sugar2 lrg Eggs1/2 t coarse Kosher Salt or Sea Salt

Preheat oven to 350°F

In a large bowl, mix together all ingredients until well mixed.Spoon and spread dough into ramekins or tartlet pans until dough is about 1/2" thick. (can be more or less to preference, just adjust baking times as needed). Dough will not spread as it bakes, so make sure to spread the dough in evenly before baking.Put ramekins or pans on a sheet pan and place in oven. Bake for about 9 minutes, or until edges are just starting to turn light golden (barely darker than dough's original color).Allow to cool for 10 minutes, then add ice cream and serve immediately.

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Thai Chicken Sate with Peanut Sauce

Thai Chicken Sate with Peanut Sauce pictures (1 of 4)

Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay. It’s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant.

While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste (in my opinion), but delicious nonetheless.

This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce.

(Click Page 2 for the Thai Chicken Sate with Peanut Sauce Recipe)

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Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!).  As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined…

On my Rasa Malaysia Facebook fan page (“like” me if you haven’t), a reader asked me how to prepare Thai-style chicken curry with bamboo shoots, like the ones commonly served at Thai restaurants here in the United States. It was a coincidence that I had some leftover bamboo shoots in the refrigerator so I made a small pot of  Thai…

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a…

Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…

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