Who’s ready for a Thai SUMMER FIESTA?
The weather is getting really hot and I don’t know about any of you but all I want to eat is salads, ice popsicles, cold fresh fruits. To welcome this warm season we have 2 very special Thai summer salads for you. They may not be ice – cold but they are perfectly refreshing not to mention amazingly delicious. (Serve it to guests and they will be begging you for more!)
I don’t what it is about the flavors of Thai food, but there is something addicting about that tangy, rich, fragrant taste captured all in one dish that I love! Maybe its the resemblance it has to Chinese food that makes my judgment a little biased, or maybe my unconditional love for curry justifies my natural preferences for spices.
Thai-inspired Salt and Chili Chicken
Adapted from Shelinacooks
Ingredients – serves 1 OR 2 as a light dinner
- 1 boned-in chicken thigh (5.5 oz), cut into chunks
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp five spice powder
- 1/2 tsp coconut sugar
- 1 clove garlic, minced
- onion powder/spring onion, finely sliced
- 1/2 Thai red chili, finely sliced
- 1/4 cucumber, diced
- 1 tbsp fresh coriander, roughly chopped
How to Make:
- Heat up a small pan. Dry roast your salt, five spice powder and black pepper for 30 seconds. Remove from heat and mix in your sugar.
- Heat up a non-stick skillet over high heat. Make sure your pan is SEARING HOT. Saute garlic, onion and red chili. Cook till fragrant (1-2 minutes).
- Toss in your chicken. Make sure the chicken is in a single layer and flip often to prevent overcooking. You can see that your chicken is getting a nice brown color. (Don’t move away from the stove). When all the pink has disappeared, add in your about half the amount of the salt-pepper-spice mix (or however much you want to add). Toss!
- When the chicken is just done (you want it to be charred but still tender!), remove from high heat and mix with coriander and cucumber. Serve!
Yum Kai Tom (Spicy Egg Salad)
Adapted from Hotthaikitchen
Ingredients – serves 2
- 3 Eggs
- 1.5 tbsp dried shrimp, soaked in hot water for 10-15 minutes
- 2 tbsp fresh coriander/basil, finely chopped
- 3/4 tsp frozen lemongrass OR 2″ lemongrass stalk, finely diced
- 1/2 thai red chili, finely sliced OR 1/2 tsp dried chili flakes
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp coconut sugar
How to Make:
- Bring a pot of water to boil. Boil your eggs for 8-10 minutes. Run under cold water and peel.
- Mix the fish sauce, lime juice, coconut sugar, chili, lemongrass, coriander together.
- Pound your dried shrimp in a mortar and pestle OR finely chop.
- Add half the amount of your dried shrimp into the dressing.
- Slice the egg in half and arrange on a small platter. Drizzle dressing over. Garnish with the remaining dried shrimp.
Sugar Substitute: coconut sugar isn’t very sweet, so if you are using regular sugar make sure you adjust according to taste. I would recommend using about half the amount first.
Zoe & Mia
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