Here is a really simple, Thai style stir fried chili shrimp dish from Aunty Pen’s recipe.
I went back to visit Bangkok, a city I love, this past summer after many years.
One of my very favorite things to do in Bangkok is spend an evening in our good friend Varong’s home where his amazing Aunty Pen does a cooking demo for me (and then of course we get to eat all the wonderful food).
Aunty Penn is an amazing cook and I have learned so many of her wonderful recipes during my visits to Thailand. Click here to see some of her earlier recipes I posted.
Here was a really quick and tasty appetizer that Aunty Penn made for us. It’s a fried minced pork toast, which is really easy to make. You can substitute the minced pork with minced chicken, beef or shrimp.
This might be my new favorite quick and healthy fish recipe. Use a nice firm white fish when you cook this. In India, Basa fish works really well with this. Here in the U.S. anything from sole, flounder to butterfish would be great. I love the delicate flavors the lemongrass and galangal impart onto the fish. This is a HUGE favorite with my kids too.
Here is a really healthy, easy veggie appetizer, which looks seriously impressive on a table.
You can use any crunchy vegetables that you have. Things like cabbage, bean sprouts, carrots and so on work really well in this mix. You can also mix it up by using raw vegetables such as cucumbers, turnips and so on.
One of our favorite Thai spots to eat in Delhi is called Ego Thai. One of the dishes they serve there is a tangy, crispy vegetable dish which is really excellent.
Of course my mother has recreated the recipe in her kitchen and I’m amazed at just how easy it is. This dish is best when eaten hot. The sauce really adds a nice tangy flavor to the vegetables.