Sunday, April 25, 2010

Larb Gai

There's a special place in my heart for Thai cuisine. As a child, my family and I visited Thailand every January. My grandpa started a tour company (long before I was born), and had fallen in love with Southeast Asia during his extensive travels. By the time I showed up, I got to tag along on their annual "Amazing Thailand" trips. Although I'm only 23 years old, I've been to Thailand somewhere between 10-15 times! I have to say, I really miss it!
It did take me a while to appreciate the food though. Truth be told, when I was a kid I was more likely to order chicken fingers and fries in the hotel lobby than anything authentic. I love it now more than ever, now that my frequent visits are behind me!
Anyway, this is something my dad enjoyed in the coffee shop of the Montien Pattaya years ago. A nice light, refreshing salad of ground chicken, lemongrass, lime, mint etc. The interesting ingredient it has is raw jasmine rice that has been toasted and pounded to an almost-powder. The rice adds little flecks of crunchiness that really add to the dish.

Larb Gai
575 g ground chicken meat
6 tbsp lime juice
2 tbsp fish sauce
Cook these ingredients together in a fry pan over high heat, until the chicken is cooked, and the pan dries up (moisture evaporates). Remove from heat and add...
4 thinly sliced lemongrass stalks (white part only)
4-5 thinly sliced shallots
10 thinly sliced kaffir lime leaves
6-8 thinly sliced scallions
Thai bird's eye chilis (depending on your taste - I use 3-4)
2 tablespoons jasmine rice (toasted in a dry pan over med heat until golden, and then pounded in a mortar and pestle until it's almost a powder)
Mix everything together and serve over lettuce leaves. Garnish with mint.

Monday, April 5, 2010

Easter Dinner

Cookie Placecards with Martha's Sugar Cookie Recipe
Deviled Eggs
King Arthur Flour's Cheese Bread
Broccoli Salad - I use a combo of Paula Deen's and Anna Olson's recipes
Glazed Carrots with Dill
Classic Parmesan Scalloped Potatoes - I added cheddar as well!
Cider Baked Ham

Friday, April 2, 2010

Good Friday

He grew up before him like a tender shoot,
and like a root out of dry ground.
He had no beauty or majesty to attract us to him,
nothing in his appearance that we should desire him.

He was despised and rejected by men,
a man of sorrows, and familiar with suffering.
Like one from whom men hide their faces
he was despised, and we esteemed him not.

Surely he took up our infirmities
and carried our sorrows,
yet we considered him stricken by God,
smitten by him, and afflicted.

But he was pierced for our transgressions,
he was crushed for our iniquities;
the punishment that brought us peace was upon him,
and by his wounds we are healed.

Thursday, April 1, 2010

Getting ready for Easter

I love Easter. Love, love, love Easter. The springtime flowers, chocolate eggs, and cute decorations all get me excited. As soon as Valentine's Day is over, I look forward to the hot cross buns, the deviled eggs, and the big family dinner. But what really gets me excited, is the real reason we celebrate Easter. There is no better feeling than rejoicing in what our Savior did for us on the cross, and no better time to do it than Easter.
"Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead..."
1 Peter 1:3
Praise the Lord!