When I started this blog in Feb. my husband was like..
You’re wasting your time, no one will read it
A few months later when I started having regular readers..
You are a dentist, what will people think of you if they know you’re a food blogger?!
Then wonderful things started to happen.. I won the second place in the daring bakers challenge, got pictures accepted on food gawker and tastespotting and got invited to talk about my humble blog on a local radio station! (can you believe it? I still can’t). My husband becomes less skeptical but still neutral..I stand my ground and keep blogging (All good things come to those who wait)
A couple of weeks ago he walks in with a stack of cooking magazines and two cook books.. 🙂
One of the magazines is all about Thai food. I have been planning to try Thai food forever.However, being someone who is not very fond of seafood, ingredient lists that include fish sauce and oyster sauce always managed to make me lose my courage at the last minute.
Then my sweet husband gives me a magazine full of Thai recipes and I take it as a sign..what’s life without a little adventure. On my next shopping trip I buy the fish sauce and oyster sauce and the fish sauce bottle breaks before it gets to the car! (I decide to ignore that sign and stick with the first one lol). I buy another bottle and on the same day Lizzy posts this recipe and seeing how the recipe got rave reviews from all those wonderful bloggers I decide to go for it. I toned down the fish sauce to 1/4 cup and omitted the hot sauce and red pepper flakes to fit my family’s preferences.
The Thai grilled chicken was a huge hit. We all loved it and the same goes for the salad. My only problem with it was honestly the smell of the fish sauce. Maybe because this is my first time using it but I found the smell really intense, in fact I was really worried about the taste of the chicken if it smelled like that lol.My worries evaporated with the first bite
Grilled Thai Chicken…
1 cup coconut milk
1/3 cup nam pla (Asian fish sauce)
1/4 cup freshly squeezed lime juice
4 small cloves garlic, peeled and minced
2 shallots, peeled and minced
1 teaspoon hot sauce, such as Tabasco
1 teaspoon red pepper flakes
1 1/2 tablespoons sugar
1/2 cup chopped fresh cilantro
Sea salt and freshly ground black pepper to taste
4-8 boneless, skinless chicken breasts
1 fresh lime, for garnish
Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar,and cilantro food processor and blend until smooth.
Lightly salt and pepper both sides of the chicken and put it in a large plastic zip lock bag. Pour the coconut mixture over the chicken and marinate it for 4 hours in the refrigerator, turning the chicken occasionally.
Grill till meat reaches an internal temperature of 160º (or cook in the oven at 200 degrees until you insert a knief in the joint area and the fluids run clear)
Serve with lime wedges
Thai noodle salad
100 grams egg noodles
1/2 red pepper sliced
1/2 green pepper sliced
1 onion sliced
4 tablespoons vegetable oil
1 tablespoon sesame oil
4 tablespoons honey
2 tablespoons soya sauce
2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 teaspoon powdered ginger
1 teaspoon paprika
In a bowl whisk together all the ingredients for the dressing, set aside.
In a pot add the oil and cook the onions until translucent, add the pepper and cook for 5-7 minutes.
Cook the noodles according to the instructions on the box.
Assemble the salad by tossing the onions and peppers with the noodle and salad dressing.
Garnish with parsley leaves, sesame seeds and peanuts