C. sapidus

djyee100, that crispy omelet looks scrumptious. I made a double batch of the “basic red curry paste” from Thai Food. This is my favorite red curry paste, and it will probably turn up again tomorrow night. For tonight, we made chuu chii curry from Thai Food, substituting chicken for scallops. We topped the curry with cilantro and slivers of chile and lime leaves. Accompanied by braised cabbage with shrimp (from Cradle of Flavor), jasmine rice, and cucumbers. I was counting on leftovers, but the family finished everything.

Mmmm, eggs with spicy Indian food. In a similar vein, I made a Musaman curry omelet. For the filling, I cracked coconut cream, fried Musaman curry paste, and seasoned with roasted chile paste, palm sugar, and Thai basil. Musaman curry candy.

So many mouth-watering meals lately -- grilled corn and fish, a Mexican feast, twice-cooked pork, and that yakitori chicken salad –- scrumptious! Shelby, anything stuffed in a Poblano chile is OK by me. Clean-out-the-fridge steak salad with mango, red bell pepper, butter lettuce, sliced shallots, cilantro, flat-leaf coriander, scallions, and eternal cucumbers. We grilled strip steak to rare, sliced thinly, and then warmed the steak slices with a dressing of garlic, lime juice, fish sauce, palm sugar, roasted chile paste, and coconut milk.

Clearly, I am on a Thai jag. Grilled chicken (gai yang): This is a family favorite. We baked the chicken until nearly cooked through, and then grilled it to crisp the skin. Before baking, we briefly marinated the chicken with garlic, white pepper, cilantro stems, ginger, fish sauce, soy sauce, coconut milk, and bourbon. Kasma’s hot and sour shrimp salad (pla gung): We brined and blanched the shrimp, and then tossed with sliced lemongrass and shallots, chopped mint and flat-leaf coriander, and a dressing of lime juice, fish sauce, chiles, sugar, and roasted chile paste (nahm prik pao). From now on, I am adding nahm prik pao to all of my Thai salad dressings. Served with bread and eternal cucumbers.

Prawncrackers, thanks! I will keep an eye out for duck eggs on my next H-Mart pilgrimage. You described the effects of brining far better than I did. I brined shrimp for a Thai salad tonight, and the texture matched your description again. The shrimp were firm without being tough, with a texture reminiscent of a ripe grape bursting with juice.

Don't be surprised to see this on the breakfast thread.

Thank you, heidih. I look forward to trying Chinese chives with eggs. The shrimp held up nicely. They were deep-fried just long enough to crisp up the coating, but not long enough to cook them through, and then stir-fried until the chives just softened. Before cooking the shrimp, I did brine them for about 10 minutes (a teaspoon of salt per half cup of water – see Kasma Loha-Unchit here). I don’t know whether brining helped the shrimp remain tender, or whether it simply added flavor. Anyway, the procedure was simple enough that I will probably experiment more.

heidih, thank you for the encouragement. I hope you enjoy the warm dressing. Leftover red curry paste led to a relatively quick dinner from Thailand the Beautiful Cookbook: stir-fried red curry fish; long beans with pork and egg; coconut rice; and eternal cucumbers.

Fisherman’s shrimp with Chinese chives (yu jia chao xia qiu), from Revolutionary Chinese Cookbook. Coat shrimp in a mixture of egg white and potato flour, then deep-fry until shrimp turn pinkish. Drain the oil and stir-fry shrimp with garlic, chiles, Chinkiang vinegar, and Chinese chives. Finish with sesame oil. We found the Chinese chives at an H-Mart between here and grandma’s house. Man, I was like a kid in a candy store. The fish section was amazing, and the produce section alone is bigger than our local Asian market.

An improvised breakfast - creamy scrambled eggs with semi-homemade Mussaman curry paste. Scrambling the sauce and eggs together seemed like a good idea at the time, but it was difficult to enjoy the dish without imagining the bilious odor of partly-digested dog food. The sauce actually tasted rich, spicy, aromatic, and completely free of bile. I started with a can of Mussaman curry paste, jazzed it up with galangal, garlic, lemongrass, chiles, cumin, and cardamom, and then fried the curry paste in cracked coconut cream. Note to self: next time make the sauce, scramble the eggs, and then pour the sauce over the eggs.

This looks like something that came out of a dog – I’m not sure which end. It tasted delicious, despite its resemblance to partially digested kibble. Accompanied by a lovely salad.

Dinner from Breath of a Wok: Martin Yan’s Mandarin five-flavored pork chops: Pound pork chops with the back of a cleaver, marinate, pat dry, sear over high heat, and then braise. I’m still not a big fan of pork chops, but they were remarkably tender cooked this way. Sweet and sour cabbage: Napa cabbage and thinly-sliced carrots, quickly stir-fried with ginger, and then moistened with soy sauce, Chinkiang vinegar, sugar, salt, and cornstarch. Topped with chopped scallions, these were quick and very popular with the family. Jasmine rice, but no cucumbers.

(talking to myself again) A few non-traditional chiles sneaked into tonight's meal. Roasted pepper salad with chicken: Roasted red and yellow bell peppers, poached chicken, sliced shallots, cilantro, and minced Habanero chile , tossed with a warm dressing of coconut cream, lemon juice, fish sauce, and palm sugar. I have a long list of favorite Thai salads, and this one definitely makes the list (even though I forgot ground roasted peanuts). Stir-fried red curry beef with long beans: Homemade red curry paste stir-fried with ground sirloin, long beans, garlic, white pepper, palm sugar, and thinly-sliced peppers (red bell pepper, banana chile, and Poblano chile ). The recipe called for a mere teaspoon of curry paste, but adding several tablespoons improved the dish considerably. With red curry paste on hand, this has a very high enjoyment to effort ratio. Jasmine rice

My bottle from Taiwan lists fennel seed, star anise, ginger, cloves, and cinnamon. There are obviously many recipes for this seasoning blend. ← Agreed, variation abounds. I conducted an exhaustive survey on the subject (OK, I checked all of my Chinese and Vietnamese cookbooks), and found that a "typical" five-spice powder includes Sichuan peppercorns, star anise, cassia cinnamon, cloves, and fennel. Other spices may be used as additions or substitutes, but those five ingredients showed up most frequently. I suspect that the U.S. ban on importing Sichuan peppercorns affected the formulation of many five-spice powders sold here. Heat-treated Sichuan peppercorns are now available online from The Spice House and Penzey's. I have ordered Sichuan peppercorns from Penzey’s and found them much fresher compared with those found in local Asian markets. Note: my “exhaustive survey” included Fuchsia Dunlop, Barbara Tropp, Grace Young, Andrea Nguyen, Alford and Duiguid, and Mai Pham. I would be quite interested to hear what other cookbook authors have written on the subject.

Belated thanks, Peter. Cucumber salad with Thai chile, shallots, ginger, and cilantro, seasoned to taste with lime juice, rice vinegar, salt, fish sauce, and sugar. Chicken with lemongrass (gai tod ta-krai, from Crying Tiger). We marinated chicken thighs with lemongrass, garlic, black pepper, roasted chile powder, palm sugar, and fish sauce. Stir-frying with the chicken reduces the marinade to a fragrant, sinus-clearing, funky-caramel glaze. Jasmine rice, lettuce, and cucumbers on the side.

I find that homemade five-spice powder tastes significantly fresher, stronger, and better compared with store-bought. I usually roast the Sichuan peppercorns and grind with an equal weight of cloves, fennel, star anise, and cassia cinnamon. I may try Pim’s recipe next time I need a batch. Last visit to Penzey’s I mentioned that their five-spice powder lacks Sichuan peppercorns. The store employee seemed interested and called headquarters, but according to the web site Penzey's has not changed their five-spice mixture.

Anyone with strong feelings about ratouille should skip this post, but we made "smoked ratatouille" last winter. After smoking baby eggplants, leeks, bell peppers and onions, we chopped them up and simmered with garlic, fire-roasted tomatoes, chicken stock, and capers. Good stuff, but somebody is probably rolling over somewhere.

Stir-fried chicken wings in black bean sauce, somewhat modified by adding chiles and using the aromatic sauce from yesterday’s chicken instead of chicken stock. Jasmine rice and Costco veggies. I had no plan for tonight’s dinner, so at lunch I did a little googling and Mr. Bittman's recipe turned up. Not bad but I prefer the Liuyang black bean chicken from Revolutionary Chinese Cookbook. Ms. Dunlop’s recipe uses a whole head of garlic, adds dried chile flakes, rice vinegar, and sesame oil to the sauce, and calls for deep-fried skin-on chunks of chicken thighs. ETA: I cross-posted with lhollers (Ihollers?). Congratulations on figuring out how to post, and I look forward to seeing more of your cooking.

David, that's beautiful! Our dinner -- braised chicken thighs with aromatics (quite good but not photogenic), carrot and cilantro soup, store-bought olive oil bread, and a Costco vegetable tray. The aroma of frying chicken, onions, cinnamon, cloves, and cardamom drew the boys into the kitchen for regular progress reports. For the soup, we left the carrots a bit chunky and finished the soup with chives, chiles, lemon juice, and a dollop of tangy yogurt.

Kim, I need to try those baked eggs. Shelby, lovely! Creamy scrambled eggs with ghee, chiles, Thai basil, and five-spice powder.

Grilled garlicky five-spice pork steaks (thit heo nuong ngu vi huong) and green papaya salad with shrimp (goi du du), both from Into the Vietnamese Kitchen. We marinated pork blade (shoulder) steaks for an hour or so, but marinating longer yields better flavor. Served with jasmine rice.

Salad week continues: make-your-own grilled shrimp salad, served with coconut rice. Romaine lettuce, cucumbers, and thinly-sliced shallots comprised the basic salad. The boys topped the basic salad with ranch dressing and ate their shrimp separately. The grownups added shrimp, chiles, and mint leaves to the salad, and tossed everything with a blender dressing of lemon juice, fish sauce, palm sugar, garlic, and lemon grass.

Happy birthday, Susan! I'll take a big ol' slice of that blueberry pie, please (but make mine warm, even if it is runnier that way).

Shelby and Megan, thanks for the kind words! FauxPas, that looks like a lovely summer meal – welcome to Dinner! I hope you will continue sharing your meals, virtually anyway.

I see that everyone kept cooking beautiful meals these past weeks. We had delightful vacation – the Black Hills, Yellowstone, rodeos, horses, welcoming hosts, and delightful company. I did miss the dogs, fish sauce, and green things. Consequently, I plan a week of salads. Tonight we grilled strip steaks for the boys, and concocted a more-or-less Thai steak salad for the grownups. The salad dressing is a repeat favorite -- lemon juice, fish sauce, cilantro, garlic, chiles, palm sugar, and white pepper, all whizzed up in the blender. Jasmine rice on the side.