Hi!

I have been moving to https://ladaskitchen.wordpress.com. Hope you will check it out and enjoy my recipes. 

Thank you very much! 

Baked Salmon with Ginger

This ginger baked salmon I got inspired from our family party recently. It was delicious and filled with aromatic flavors of ginger, garlic, and scallion. Last year, I also shared one of my favorite recipes: baked salmon with soy sauce. Hope you will give it a try ka. 

Ingredients: serves 2 

2 fillets salmon, skin on 

1 clove garlic, minced 

1 sliced ginger, minced 

1 scallion, chopped 

a dash of ground black pepper 

1 tablespoon soy sauce 

2 tablespoons olive oil 

Directions:

In a small bowl, whisk together, minced garlic, ginger, scallion, and olive oil. Pour the mixture over salmon fillets and marinate at least 20 minutes in refrigerator.

Preheat oven to 375 degrees and bake salmon for 15-18 minutes or until cooked through. Serve immediately with vegetable salad or your choices. Enjoy ka. 

    

Bean Vermicelli Noodles with Shrimp Salad - Yum Woon Sen (ยำวุ้นเส้น)

There are so many versions of Yum Woon Sen or Hot and Sour Glass Noodle Salad. In Thailand, this dish normally make with ground pork and seafood such as shrimp, squid, and mussels. It is very light and refreshing salad. I am sure you are going to love it. 

Ingredients: Serves 2 
2 bunches bean vermicelli or cellophane noodles
10-15 medium shrimp or ground pork or chicken 
3 cloves garlic, chopped 
1 sliced ginger, chopped 
1 tablespoon soy sauce
pinch ground pepper 
2 tablespoons cooking oil 
6 oz frozen seafood mix (optional)
1 shallot, thinly sliced 
1 tomato, diced 
1/2 small red bell pepper, diced 
2-3 leaves lettuce, rough chopped 
1-2 tablespoons roasted peanut to garnish 
1 scallion, thinly sliced 
handful cilantro, roughly chopped  
Make a salad dressing: 
4 tablespoons lime juice 
3 tablespoons fish sauce 
pinch sugar 
2 Thai chilies, chopped or chili flakes 
1 clove garlic, minced 

Directions:

Cook shrimp, you can either boil or stir-fry. Heat oil in a wok or frying pan. Add chopped garlic and chopped ginger and stir until golden brown. Add shrimp and stir until cooked through. Add soy sauce and ground pepper. Set aside. 

For the seafood mix, in a small pot, add the seafood mix into a boiling water for several minutes. Drain well and set aside. 
Make the dressing, in a small bowl, add chopped garlic, chopped chilies, fish sauce, sugar, lime juice, pinch sugar, and stir well. Check the seasoning. 

In a bowl, add noodles and pour hot water in it. It will take about 10 minutes or until noodles have softened. Drain well and use scissors cut about 2 inch pieces. Set aside. 

In a mixing bowl, add noodles, seafood mix, shrimp, and the dressing. Add shallot, tomato, red bell pepper, scallion, cilantro, and mix well. I like to add roughly chopped lettuce. Adjust the seasonings. It should be hot and sour taste. You might need to add more fish sauce, lime juice, and a pinch of sugar because the noodles will absorb the dressing. Serve warm or room temperature. Garnish with roasted peanut. Hope you will enjoy it ka.

"The Art of Making Food Look Good"

Beside cooking and preparing delicious dishes, it is crucial to make food look appealing. In Thailand, they teach carving classes in schools so students have to learn and practice how to use the carving knife properly. The teachers teach the basic of carving fruit and vegetable such as cucumbers, scallions, and cantaloupes. However, this skill is not last for long, the more you practice and the more you will get better. These are my carving project and food images from my blog. I am also planing to teach some classes this year. If you are interested in cooking and carving, please let me know. I will be happy to set up classes for you.  

Stir-Fried Chicken and Vegetables

This colorful chicken and veggie stir-fry features a brown soupy sauce is delicious and easy dish. You can eat either with rice or noodles, and it can be served as a lunch or dinner. There are a few main ingredients to prepare such as chicken and your favorite veggies. Let's get cooking ka!  

Ingredients 
2.5 pounds or 5 chicken thighs, cut in bite sizes, if desired bone-in and skin-on, I used bones to make chicken stock and fried the skin to make the chicken oil. 
3 cloves garlic, chopped 
2 sliced ginger, chopped 
2 small carrots, sliced 
1 onion, sliced 
1/2 red bell pepper, sliced 
1/2 green bell pepper, sliced 
8 oz white mushrooms, quartered  
1 bunch scallion, cut into 1-inch 
3 cups chicken stocks or water 
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
1/2 teaspoon black soy sauce 
1 teaspoon sesame oil 
4 tablespoons corn starch, dissolved with 3 tablespoons water
salt and pepper to taste  
2 tablespoons cooking oil, I used chicken oil 
To marinate chicken:  
1 tablespoon soy sauce 
1 tablespoon oyster sauce 
1 teaspoon sesame oil
1/2 teaspoon black soy sauce 
pinch of sugar 
1 tablespoon cilantro paste (optional), or 3 cloves garlic, minced, pinch of ground black pepper and white pepper   
-handful cilantro stems or 3 roots, chopped 
-5 cloves garlic 
-1/2 teaspoon whole white pepper 
-1/2 teaspoon whole black pepper  
cilantro leaves for garnish 
Thai condiment: nam pla prik(fish sauce, lime juice, and Thai chilies) 

Instructions 
Make the cilantro paste, in a pestle and mortar or a small blender, pound or blend chopped cilantro stem, whole white and black pepper until smooth paste.  

Marinate chicken, in a mixing bowl, add chicken, soy sauce, oyster sauce, black soy sauce, sugar, sesame oil, cilantro paste, and mix well. Marinate chicken in refrigerator at least 30 minutes. 

Make the chicken oil (optional), remove chicken skin and put in the hot wok or pan on a medium heat. Stir fry until golden brown and release the oil.  

Heat a wok over medium heat, add oil and swirl to coat. Add chopped garlic and chopped ginger and stir until light brown. Add marinated chicken and stir until cooked. Stir in sliced onion, carrot, red bell pepper, and green bell pepper. Pour in chicken stock and stir until boiling. Season it with soy sauce, oyster sauce, black soy sauce, sesame oil, black and white pepper. Add mushroom and white part of scallion. Add corn starch that already dissolved in water and stir until thickened. Add green part of scallion and adjust the seasoning. Serve with steamed rice or cooked noodles. Garnish with cilantro leaves and serve with nam-pla-prik if you like. Enjoy ka! 

Would you like a plate ka?