Tag Archives: ginger

Chai

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According to my friend who used to live in India, “chai” means tea and there are many kinds of chai – some of them are spiced. So, this is the way that I make spiced chai, but you can alter the spices to suit your tastes. Whole spices are the way to go since they have more flavor and won’t leave powder floating on your tea. Continue reading

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Gingery Moong Dahl

We eat a lot of dahl because it’s an easy form of protein.  Basically it’s Indian rice and beans.  James is really the dahl cook, so I have to give him most of the credit for this one. Continue reading

ginger tea for a cold

I have a stuffy head and nose. In China, the Dominican Republic, and probably lots of other places, ginger and honey are considered good for a cold. I hope it works! Continue reading

Thai Eggplant Curry

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This is not an authentically Thai dish because Thai people would probably use chicken or pork in something like this and it would be more like a soup. It still tastes very Thai. The coconut milk and red curry paste really make this delicious. Thai curries and Indian curries taste very different, so it’s strange that their both “curries”. I guess the reason is that they both use mixes of spices sometimes called curries. Anyway, don’t try using a yellow curry powder instead of the red curry paste, it’s completely different! (I hope I’m not insulting your intelligence) You can find the red curry paste in a small jar in the Asian foods section of most grocery stores. It’s often from Thai Kitchen. We peeled the eggplant because the skin was tough, but maybe your eggplant won’t need peeling. Continue reading

Khua Phak – stir-fried greens

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James made dinner this evening while I took notes and played sous chef. Stir fried greens are a very common meal in Laos, although “khua” (the stir-frying technique) actually came from China years ago.

2 C rice

1 T oil

2″ fresh ginger

3 cloves garlic

1 carrot – thinly sliced

1/2 C chopped tomatoes

1 T each – soy sauce, oyster sauce, sesame oil

1/2 C broth

bunch of phak kat som (bok choy, spinach or other dark leafy greens would probably work) – wash, remove thick stems, and chop.

1/2 t cayenne pepper (optional)

1. Start the rice.

2. Smash ginger and garlic to a paste with a mortar and pestle. This is the easiest way, but you could chop and use a garlic press too.

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3. Saute ginger and garlic in the oil

4. Add carrots, tomatoes, broth, and sauces. Cook until carrots are tender.

5. Add greens and simmer until greens wilt.

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6. Stir in cayenne if you’re using it.

7. Serve over rice.

serves 4