The best compliment

Sometimes, even on a busy day, I feel like making my dinners from scratch. Pounding galangal and lemongrass both fills my kitchen with fragrance and let’s me get a little stress out!

It helps to keep the meal simple so we do not eat at midnight, but I’ve learned to choose something I’ve made many times.

Last night, my husband was quite happy with the meal. He ate seconds and put away the rest for lunch. This morning, he left to go to work and I saw his to-go box and a bottle of coconut water on the kitchen table all ready to go.

Now, sometimes, he “forgets” his leftovers, which means he liked the food for dinner, but probably doesn’t feel like eating the same dish again.. or sometimes he takes the leftovers, but leaves them at the office.. which I call “moving the leftovers, but not really eating them”..

So, today, he really did love the dinner!

Purple Cabbage, Carrot, nappa cabbage, cilantro, and scallions.

Dressing of lime juice, fish sauce, agave sugar, birds eye chilies, shallots, garlic and a pinch of salt.

Gently tossed and set aside for the flavors to meld together! (I didn’t have time to roast rice for rice powder.)

Simple dish of minced chicken breast quickly poached in a little water, lime juice and a spice blend of galangal, lemongrass, shallot and garlic. Thai basil leaves are added during the last moments of cooking to wilt and enhance flavor.

Stir fried rice noodle (pad thai) with fresh prawns and Chinese chives. I don’t know why some people choose to make this dish with a jar of sauce. I like to control my sugar and preservative intake to a minimum. The sauce I make is made of tamarind paste (soften a block of tamarind in hot water for 10 minutes and strain out the seeds), fish sauce, and a little agave sugar. I typically use canola or peanut oil to fry the noodles. Then, I mix in an egg, a little extra lime juice or water to soften the rice noodles. (I don’t make my own rice noodles, but use hot water to soften dehydrated noodles until they are pliable.)

My recipe called for Chinese chives which I bought the other day and have been excited to use! They are almost like scallion (dark green parts) but do not wilt easily under stir frying. They taste a bit like leek but not as strong in flavor.

Pounded peanuts and chili flakes add a nice crunchy texture to the final presentation.