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Tom Yum Shrimp

Winter is rolling around the corner and I know this is the season for the suds and sniffles! I’ve got just the perfect remedy for you… better than chicken noodle soup. This Tom Yum soup is spicy, sour, and perfect to clear up those stuffy noses and sore throats. And guys trust me, again, it’s SO SO simple!

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This recipe is so healthy, filled with natural ingredients like lemongrass and lime juice. The base of the soup is just water, but you can also use chicken broth as well, it’ll give it a little extra kick of flavor. What’s great about this recipe, also, is that it can be a vegetarian or vegan recipe. Just remove the shrimp and don’t use chicken broth as a base and your good to go! Simple, fast, and DELICIOUS.

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The most common type of meat or seafood in this recipe is always shrimp but you can also use chicken or any desired meat. Or, like stated above, of course you can just keep it simple and use veggies! I love making this recipe because all you have to do is toss all the ingredients into a boiling pot of water or chicken broth. You can also alter the spice level as well as the sourness of the soup; If you cant eat spicy, you can add less chilis. If you want it less sour, just add less lime juice. All up to your preference!

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One thing I would recommend, though, is to not completely take out the Thai chili, even if you can’t eat spicy. The chili just adds this beautiful flavor to the soup so if you can’t eat spicy, just add one Thai chili. I promise you it won’t be too spicy!

Drink this on a nice, cold winter day or when you just need that sinus relief. The fun part about Tom Yum, and my favorite part specifically, is how customizable it is. I love taking my spoon and trying a sip at the end to see what more I need to add or how it tastes. It’s lovely to try and alter it based on my own preference. I also LOVEE working with the herbs that in here like lemongrass and kaffir lime leaves. I love lemongrass and how unique it’s flavor and smell is. It always gives off this subtle but beautiful flavor that is just amazing!

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I’ll list all the specific ingredients down below for you guys as well as my video for the full details! Don’t forget to add this to your list, especially as the weather starts getting gloomy! I hope you guys have as much fun as I do making this, enjoy πŸ™‚

Ingredients:

  • about 8-10 shrimp
  • 1 lemongrass
  • lemon juice (4 small lemons or 2 big lemons)
  • 6 small stems of cilantro
  • 3 kaffir lime leaves
  • 3 whole mushrooms
  • 1 tbsp chili paste with soya bean oil
  • 1 1/2 cup of water
  • 2 thai chili peppers (for medium spice)
  • 2 tbsp fish sauce

Here’s my video for full details!

xoxo

Roasted Crispy Pork

Drum roll please……..

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Look at that! How amazing does this look?! Let me tell you guys how darn simple this recipe is to make. I know, it looks quite complicated to achieve these delicious, crispy, fatty layers, but it’s surprisingly so easy.

This dish requires only 4 ingredients and all you really have to do is pamper your pork belly and get it ready to sit in the oven and roast to perfection! Insert some garlic wholes into the middle of your pork belly to give it that juicy flavor, rub the pork nicely with some spice, and sprinkle the top with salt! How easy is that??

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Now let’s talk about the salt for a little. The key is to get that super crispy top so, when you pour the salt on top of the pork belly, BE SUPER GENEROUS. I’m telling you, you’ve got to have a super thick layer of salt that covers the entire skin side of the pork belly. Just pack that stuff on! And don’t be afraid because eventually, we’re going to remove that layer of salt later after it roasts for a while.

Another important key is to make some holes on the skin of the pork belly because you want to create some air to add that extra crispiness. But, don’t puncture the skin too deep, just a tiny bit because you don’t want the hole to go down pass the skin where all the flavor will be released.

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In terms of roasting, what I find is key to obtaining a perfect pork belly is I place my pork belly (once all pampered) onto a baking rack and I place that on top of a baking sheet filled with water. Put that in the oven at 350 F for one hour. Once the hour is up, remove the layer of salt that has formed to a crisp on the top. It should come off fairly easy, just make sure to scrape all traces of salt off. Once that’s done, you’re going to put the pork belly back in the oven for another 45 minutes but, increase your temperature to 470 F. That last 40 or so minutes will really form that super crispy skin.

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And THAT is how you achieve this gorgeous pork belly. I know right, so easy!! Is your mouth watering yet?? I’ll link all the ingredients down below as well as my video for full details on how to make this recipe. I so, so urge you guys all to try making this because it’s TO DIE FOR. And, if you make it for friends and family, everyone will be so impressed! You’ll be a star! I hope you guys have as much fun as I do making this recipe πŸ™‚

Ingredients:

  • 1 pork belly (mine was about 3 pounds)
  • 5 spice powder
  • 6-7 cloves of garlic whole
  • LOTS OF SALT!

And here’s my video for the full details!

xoxo

Pad See Ew

Hey guys I’m back with another delicious Thai stir fried noodle dish!! This time it’s even better… Today I made Pad See Ew which directly translates to “Stir Fried Soy Sauce”. Although that sounds a bit odd, it sure is tasty. This recipe is equally as popular as Pad Thai both here in the states and back in Thailand; And surprisingly, it’s SO SO simple! AHHH these get me so excited! πŸ™‚

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What I love about this, again, is the diversity and lenience of the ingredients. In terms of meat, you have all the options you would like… chicken, pork, beef, tofu, or just veggies! It gives such a wide range of room for alterations. Also, the ingredients are quite minimal and easy to obtain. Basic ingredients such as soy sauce, fish sauce, noodles, and eggs are all that are really required!

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The size of noodle that I used in this recipe is a little smaller in size than the original noodle, however, the type of noodle is correct. You want to get rice noodles, but typically they are quite thick in normal Pad See Ew dishes. However, making them with the size I have is perfectly fine, just as tasty and correct! I’ve listed the ingredients down below for you and one of them is Golden Mountain Sauce. Now, that’s just another type of soy sauce that taste a bit different but if you do not have access to that, it’s completely fine. Just substitute that with some more soy sauce. Don’t worry, it tastes just as good!

Make sure the veggies you buy are Chinese Broccoli because that is the specific type of vegetable that goes well with this dish. Any other type of vegetable is usually not seen in Pad See Ew, so sticking with Chinese Broccoli is the best way to go. You can find them at any Asian market near you!

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I had so much fun making this recipe and giving some to my friends and family to try. They loved it so much and that always makes me feel super good πŸ™‚ (Hopefully even if it’s not tasty, people will still tell me it is!)

I’ve listed all the ingredients right below for you guys to check out and also my video of the full details on how to make this recipe! Don’t forget to watch that if you’re looking into making this Pad See Ew. I hope you guys have as much fun as I do cooking all these delicious recipes!!

Ingredients:

  • slices of chicken (or any desired meat)
  • 1 tbsp oyster sauce
  • 1/2 tbsp soy sauce
  • 1/2 tbsp golden mountain sauce
  • 2 tsp fish sauce
  • 1 tsp black soy sauce
  • 4 stalks chinese broccoli
  • rice noodles
  • 2 cloves chopped garlic
  • 1 egg
  • 1-2 tsp sugar

Here is my full video for all the details you need to know on making this delicious dish!

xoxo

Pad Thai Chicken

Surprisingly simple Pad Thai recipe! This dish is SO SO tasty and it’s actually very easy to make. It requires minimal time, so if you’re in a rush this is perfect. All the ingredients are pretty easy to acquire, the only thing that’s a little difficult is the tamarind. I used tamarind juice concentrate for my recipe, which is what’s recommended. I believe there’s a tamarind paste but that’s too strong. Regardless, you definitely can’t take out the tamarind because that’s what really holds together this dish.

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Again, what I love about these recipes is that there’s so much ease on the ingredients… if you’re vegetarian or even vegan, you can alter what you put in it! You can remove the chicken and just use tofu or you can even just do the noodles with no source of protein. You can even add some vegetables if you want, anything you’d like!! As long as you have the sauce, which is a combination of tamarind juice concentrate, fish sauce, lemon juice, and sugar; That’s what really makes this dish Pad Thai.

Unfortunately, a lot of restaurants tend to add ketchup these days because it adds a little more color to the dish and also extra (but unnecessary) sweetness. It’s so sad to see these Thai dishes become so Americanized… I’m so glad I can share all these recipes with you all because these are recipes that my grandparents have made back in Thailand so these are the original ingredients and recipes, which is what I love.

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A fun thing I like to do at the end is to decorate my plate. I like to put my Pad Thai towards one side of the plate and then leave a strip of section for some peanuts, a handful of bean sprouts, and some chili! I’ll have all the ingredients listed down below and my youtube video for more details on how to make this!

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Hope you guys get to trying to out this recipe and have fun!

Ingredients:

  • 1/2 cup diced tofu
  • 1/3 cup cubed chicken
  • 1 medium sized shallot, chopped
  • 1 tsp picked radish
  • 2 tsp dried shrimp
  • juice of 1/2 lemon
  • chopped peanuts
  • handful of dried rice noodles
  • 1 scallion chopped
  • 2 tbsp fish sauce
  • 3 tbsp tamarind sauce
  • 2 1/2 tbsp of sugar
  • 1 egg

Here’s my video for all the details! :

xoxo

Mango & Sticky rice!

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This is probably one of my all time favorite desserts (aside from ice cream). I was SO, SO, SO excited to make Mango and Sticky rice because it’s so simple and it really fits any occasion, whether it be a fancy party or a family picnic. And I love that having mango in it makes me feel just a little healthier πŸ™‚

This recipe is very easy to make, it’s just making the sticky rice that’s the most challenging part (and even that’s not that hard!). The traditional way to make sticky rice is with a basket and a pot of water (which is the only way I know how to make it). I’m sure there’s another way to make sticky rice, like with a rice cooker, however I know that it’s a little more challenging that way because the measurements of water and rice are hard to grasp.

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Perfect spoonful with everything in one bite… Yum!!

The basket I used is from a Thai market in LA. It’s very similar to a Thai Costco because it gives off the same vibe and they have almost everything there! I buy all my Thai ingredients there as well, like the Thai tea mix I used to make my popsicles. You also need SWEET RICE, not normal rice to make this recipe. Make sure to soak the rice in water overnight as well before starting because it allows the rice to gain moisture and it’ll cook faster and stickier over the stove.

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All you have to do once you’ve drained your rice is place all of the rice in the basket and put it over a pot of boiling water and cover the basket with either a towel or a bowl! Wait about 20 minutes, stirring at about 10 minutes, and there you go, you’ve got sticky rice! It’s pretty simple, but you should check on it every once in a while because you wanna give it a good mix so that the rice will evenly cook. People tend to take it off the stove a little too early so it’s not as sticky. Giving it the full amount of time to steam is really important!

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Other than that, the process is really almost over. To make the sauce, you just literally combine coconut milk, sugar, and salt over a stove, just to heat the mixture. Once the sugar dissolves, you’ve got the sauce! It’s SUPER important, though, to realize that the coconut milk cooks very fast over the stove and it could easily turn into an oil. So when you make the sauce, you want to only HEAT up the mixture and NOT bring it to a boil. Just until you see a little steam and the sugar has completely dissolved, turn off the heat and remove immediately. Now you’re basically ready to assemble the dish! Just slice the mango (which I always have a hard time with, so don’t worry if it’s hard to make it look nice), pour the sauce over the rice and plate it. Mmmm my mouth waters just hearing about it!!

P1040076.JPGI’ll link everything down below, once again; The ingredients and measurements as well as the video for full details! I also have the basket and pot that I used to steam my sticky rice in listed below on Amazon!

Hope you guys have as much fun making and eating this recipe as I did!

Ingredients:

  • 1 cup of sweet rice soaked overnight
  • 1 Mango
  • 1 cup of coconut milk
  • 3 tbsp of sugar
  • A big pinch of salt

Sticky rice steamer and pot

Here’s my video with all the deets!:

xoxo

 

Summer time Thai Tea popsicles

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Summer is still poppin so I thought it would be perfect to make these vibrant and satisfying Thai Tea popsicles! So fun and perfect for the hot sun, these make the best treats for both kids and adults!!

This recipe is so simple to make and you have a lot of options for it as well. To make my Thai Tea, I used a Moka pot but you can easily use a coffee machine as well, just make it like an espresso because we want a very strong brew. Either way, both of those work perfectly fine. I’ll link the Moka pot and Thai Tea mix I used down below for you guys!

I just fill the bottom of my Moka pot with a full glass of water and add the Thai Tea mix into the funnel. Screw on the top and place it over the stove until the water boils and you get Thai Tea! From there, you just add in condensed milk (I’ll list the exact ingredients below) and now you’ve got options: 1) Drink it hot (typical in Thailand) 2) Add ice and you’ve got Thai Iced Tea or 3) Add into popsicle moldings!

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I get so excited when I make this recipe haha because I like to pour some into a glass and drink it with ice while I pour the rest into popsicle moldings πŸ™‚ Yummmm! Just make sure to let your mixture stay in the freezer overnight so they can really freeze and harden. Trust me guys, this is an absolute HIT especially for picnics, desserts, or just to enjoy under the summer sun. Sooooo goooood!

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In Thailand, they have these cool little carts that roam around the streets carrying Thai coffee and Thai tea. They make it traditionally with these huge tea bags and it’s so fresh you can really taste the difference. They only add in condensed milk and give that a stir and serve it just like that. That’s actually how I learned the traditional Thai tea because usually in restaurants in the states, they like to add half and half and some sugar. So the OG traditional way is just purely condensed milk, which is interesting!

Here’s a picture of the tea bags they use to make either Thai tea or Thai coffee!

This is one of the stands that either roam around the streets or are stationary near busy areas!

It’s always so fascinating to learn about these different cultures and I’m so glad I learned the traditional way to serve Thai Tea! I so highly recommend giving this a try it’s delicious in all three forms! Check out my video on youtube linked down below to see the full details on how I made these popsicles πŸ™‚

Here’s the exact Moka pot and Thai Tea mix I used:

Moka Pot

Thai Tea mix

Ingredients:

  • Thai Tea mix
  • Moka pot (or coffee machine)
  • Water
  • 2 big tbsp of condensed milk
  • Popsicle moldings

And here’s exactly what I did to create these magical popsicles πŸ™‚

xoxo

 

Thai Stir Fried Eggplant Recipe

IMG_7660Another delicious recipe I couldn’t help to share!!

I actually have a garden in my backyard where I grow eggplants and I had so many that were ripe so I decided to make one of my favorite eggplant recipes. I’m truly not a huge fan of eggplant and I feel like it’s quite difficult to cook and there’s not many dishes that have eggplants. This recipe, though, totally changed my view and it is SOOOOOOO GOOD. Trust me on this! If you’re not a huge fan of eggplant as well, I really recommend giving this a try and seeing if it’ll change your mind!

I love cooking with coconut milk… I feel like it gives such a creamy, unique taste to every dish and it adds just a pop of exactly what you need. Especially with this eggplant recipe, it’s so yummy and just elevates everything to the next level. Yum!!!

This Thai eggplant dish is a family favorite. With coconut milk and Thai basil, everything comes together so nicely and it is such a creamy and satisfying recipe. It’s also super simple to make, just a combination of all the ingredients stir fried together! Just like my Thai holy basil stir fry chicken recipe, there’s so many options that are available to switch up. This specific stir fry that’s pictured above is made with ground beef, but you can choose any type of meat you want, ranging from chicken to pork or even tofu! I also used some orange bell peppers to really give this a kick of color but that’s completely optional as well.

Super creamy and indulging, I always love eating this recipe for any meal of the day πŸ™‚ I’ll list the ingredients below and I’ll also link the video to show you the directions on how to make it! Enjoy!!

xoxo

Ingredients:

  • 1 eggplant
  • 3 cloves of finely chopped garlic
  • 5 stems of Thai basil
  • A few thin slices of bell pepper
  • 5 tbsp of coconut milk
  • 1/4 pound of ground beef
  • 1/2 tbsp of soy bean paste
  • 2 tbsp of water
  • A pinch of brown sugar
  • Optional (for a little extra saltiness): 1 tbsp of fish sauce

Here’s the video for full detail:

 

Thai Holy Basil Stir-Fry Chicken

Hi guys! I was so excited to share this recipe because it’s so darn simple and requires not much technique at all. This dish, called “Gra Prao Gai” in Thai, is super yummy and really popular in Thailand.

What I love about this recipe is that there’s so much wiggle room with the ingredients. You can practically use any meat you desire (chicken, beef, pork, even tofu!) and it all turns out so good. You can also alter the amount of chili you put in, whether you like your dish extra spicy or not spicy at all. The egg is an optional addition, but I really recommend making it because it gives so much extra flavor and texture, especially when the egg yolk is nice and runny YUM!

One thing I do want to warn you with is that when you cook the chilis, oH MAN it will make you tear up and cough like crazy, something that I personally struggled with… It was so annoying because I had to stand there and continue stir frying but I kept inhaling the chilis and it drove me nuts! Don’t worry, the end product is worth it though. I’ll leave all the ingredients below and I’ll attach the link to my youtube video so you can see the process in full detail πŸ™‚

Ingredients:

  • 1 egg
  • handful of Thai holy basil
  • 2 tbsp water
  • 1 chicken breast finely chopped
  • 3 tbsp coconut oil
  • 1 garlic
  • 5 chilis (for medium spice) You can put no chilis if you don’t like spice, 2-3 chilis for a little-mild spice and more than 5 for extreme spice!
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce paste
  • 2 tbsp oyster sauce

And here’s the video for the full process!:

Mango Bay, Thailand

IMG_7630IMG_7622IMG_7626IMG_7628IMG_7629Hi everyone! I wanted to share the amazing experience I had in Thailand this summer and although I go almost every year (I have family there), the islands never fail to complete my trip.

This year I went to two different islands, Koh Samui and Koh Tao. On Koh Tao is a smaller island, Mango Bay. I stayed at the Mango Bay Boutique Resort and let me tell you guys… it’s so darn AWESOME. First of all, this resort is basically its own little island in the middle of water; so there’s no sandy beach area just water and the resort. The rooms here are bungalows that are all hidden inside the mountain. I stayed in a bungalow that was a little higher up so it was one heck of a walk to get there. Every morning and night I basically had to trek up a million steps and rocks in between trees and bushes just to get to and from my room. Even though that sounds terrible, I think it truly added to the experience and it just made the entire atmosphere come together.

Our room had a beautiful view of the ocean and since this resort is so small, the place and people become like family to you. All the staff are ridiculously nice and there’s a minimal amount of people staying at this resort so you see the same faces almost every day, which is good in my opinion because it was so quiet and I got a lot closer to everyone on the island.

Since the resort was located right on the water, there was a dock you could jump off and just go straight into the water which was crystal clear. Don’t worry, if you’re scared to jump there’s a small ladder you can use to descend or a rock that gives you an area to stand before getting in the water. As you look into the blue waters, you can see all the beautiful fish and coral that are living there and when you jump in to snorkel, it’s like you’ve entered a whole different universe. There’s so much life and color underneath and it brought SO MUCH joy to me. I saw all kinds of fish, crabs, sea creatures, and corals and it absolutely blew me away. All this talking and all these pictures don’t do justice to what my own eyes saw.

The resort has free snorkels for you so I just went up and got a snorkel kit every morning and they have kayaks there that you can rent for 200 baht per hour (about $6). If you kayak out towards some of the rocks, there is so much more marine life that you can adventure through. Ugh so beautiful! In terms of the resort itself, the food was AMAZING. Because of the size, there’s only one restaurant but there’s a town you can either drive to or take a boat to that’s about 10 ish minutes away that have many more restaurants and local stands that you can check out. For me, the one restaurant on the resort was more than enough because it was delicious. They had American and Thai food, morning to evening.

The rooms were nice, big and comfortable beds. The only downside, in my opinion, was the bathroom. It is a little small and not as nice as some hotels and resorts. The shower is just a closed curtain and the water was really dull. The bathroom has an odd scent to it, but for the most part it was pretty clean. It really wasn’t that bad, but compared to some nice hotels and resorts, this bathroom was pretty low on the rank.

Other than that, I LOVED everything about this place and it seemed like the resort was almost to ourselves. It was so isolated and quiet and the people were amazing and kind. The waters were crystal clear and beautiful and the view was astonishing. I would so highly recommend you guys check it out if you ever have a chance to go to Thailand. I had such a fun time and wouldn’t mind going back every year! πŸ™‚