Martha, Eat Your Heart Out

This past weekend I celebrated my 1 year anniversary with my boy. In our typical fashion, it was very low-key - no fireworks, just a special dinner I cooked for us. I have to say I was as pleased as punch with myself with how all the dishes turned out; so much so, that I want to share them with you! From prep to plating, this meal took about an hour and a half to prepare and was more than enough for 2 people. The Thai dishes are from a cookbook I received from a cooking school I went to while I was in Thailand, so I have good reason to believe they are as authentic as they are delicious! Enjoy.



Khao Soi (aka Chiang Mai noodle)

• 50 g deep-fried egg noodle
• 100 g boiled egg noodle (or any soup noodle will do)
• 2 tbsp pickled cabbage (or a package of deep-fried tofu, which is what I used)
• 50 g chicken
• 2 tbsp oil
• 2 cups coconut milk
• 3 chopped shallots
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp Indian curry powder
• 1 tbsp red curry paste
• 1 tbsp finely chopped coriander and green onion
• 1 lime, cut into quarters

Put boiled egg noodle into portioned bowls. Mix red curry paste with Indian curry powder. Placing wok over low heat, add oil and paste/powder mix. Stir continuously until fragrant.

Add chicken, 1/4 cup of coconut milk and stir constantly until chicken is cooked. Add remaining coconut milk, turn heat up to medium, and stir. Add fish sauce and sugar. After a few minutes simmering, pour mixture on top of boiled egg noodles. Sprinkle deep-fried noodle on top, along with green onions and coriander. Squeeze lime on top.



Pat kro phao (Fried mince pork with holy basil)

• 1 package minced pork (or chicken/turkey/tofu)
• 2 tbsp minced garlic
• 1 tbsp chopped fresh chili, or to taste
  
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tsp sugar
• 3 tbsp holy basil (Thai varieties of basil are all different from North American basil, so if you can't find holy basil, regular will do)
• 1 cup finely chopped long green beans
• 1 can of baby corn
• 2 shallots, sliced
  
• 2 tbsp oil

Heat oil in wok, add garlic and chili. Stir-fry until fragrant. Add minced pork, and stir until cooked. Add onion, long bean and stir. Add fish sauce, oyster sauce, and sugar. Add basil and you're done! Serve with steamed rice.



Berry Lemon Trifle

• 2 cups cubed angel food cake (or lemon sponge cake)
• 1 8oz carton lemon fat-free yogurt
• 1/4 of an 8oz container frozen light whipped dessert topping (or to taste)
• 1 cup mixed fresh berries (I used strawberries, raspberries and blueberries - yay antioxidants!)
• fresh mint (optional)

Divide angel food cake among 4 dessert cups. In a small bowl, combine yogurt and whipped topping. Spoon onto cake, sprinkle in a layer of berries, a layer of cake, and repeat! Garnish with mint.