Tuesday, September 26, 2006

Chicken Almond Guy Ding


2-3 chicken breasts diced
1 onion
2 heads of broccoli
4-5 baby bok choi (use more if really small)
1 cup of skinned almonds
1 stock of celery chopped
2 cloves garlic chopped
2-3 tbsp olive oil/or peanut oil (depending on taste)
2 tbsp cornstarch
1 cup water
salt/pepper to taste


Heat oven to 375 degrees. Roast almonds for 10-15 minutes

Warm wok with oil to high. Add garlic, onion and chicken. Stir fry until chicken is cooked, about 5 minutes. Add broccoli, bok choi,celery and cook for another 5 minutes or until vegetables are tender. Dissolve cornstarch in warm water. Add water cornstarch mixture to wok and stir until sauce is good and thick. Lastly, add almonds and serve.

Makes 3-4 servings, but is easy to change it up to make more or less. Use your imagination!

Sunday, September 24, 2006

Lamb Sate

1 lamb leg or shoulder (boneless and cut into cubes)
2 birds eye chilies
2 oz palm sugar (or brown)
soaked wooden skewers ( or steel )
1 tbsp coriander seeds
6 cloves garlic, peeled and crushed
1 pinch of nutmeg
1 pinch of cinnamon
2 tbsp chopped cilantro
3 cloves
4 oz/100 ml vegetable oil


  • grind down palm sugar in blender/cuisinart until liquid
  • combine remaining marinade ingredients in blender/cuisinart and blend
  • Toss well and let marinate for at least 24 hours (up to 3 days)
  • Tightly pack cubes of lamb on skewers.
  • Sear over high heat.
  • Finish off by grilling or roasting until rare or medium ( or any degree of doneness )
  • serve on oiled banana leaf squar
  • garnish with cilantro and chili pepper

Thursday, September 21, 2006

Chicken with Chili & Basil

also known as Gai Gra Pow

Serves 2


4 tsp vegetable oil
2 Tbsp garlic, minced
2 Tbsp chili, sliced
1 1/3 cup chicken, sliced thin
2 tsp Fish Sauce (we use Golden Boy)
2 tsp sugar (palm is the best)
4 tsp soy sauce
2 oz Chicken or Vegetable stock
2 Tbsp Thai sweet basil
garnish fresh basil and chili slices


  • In a wok or large frying pan, heat oil over high heat
  • Sauté garlic and chili until fragrant
  • Add chicken, fish sauce, sugar, soy sauce and stock. Stir-fry until all ingredients are cooked.
  • Stir in fresh basil. Remove from heat
  • Garnish with basil and chili slices

Saturday, September 09, 2006

Shredded Chicken with Lime and Chili

Serves 2

2 chicken breasts, skin on or off
2 oz/60 ml lime juice
4 birds eye chilies (or thai)
6 cloves of galic, crushed
1 oz/30 g palm sugar
2 whole ripe tomatoes, quartered and seeded
1 tsp/5 ml of roasted shrimp paste
3 oz/90 ml vegetable oil
Banana leaf for garnish

In a skillet, heat over a simmer. Add oil and coat the pan. Slowly add in garlic, shimp paste ginger, and sweat util tender. Add in palm sugar and tomatoes and chilies.
Sweat all until tender, purée and let cool.
Rub chicken with spice mix and roast until cooked. Discard skin and when the chicken has cooled, shred the chicken with our fingers (or a fork). Garnish with limes, tomatoes and chilies. Place on a bed of Jasmine rice placed on a banana leaf square ( or any shape ) and serve slightly warm.

Marinate chicken overnight (2 days max)
You can peel ginger with a spoon!

Avocado Ice Cream

Serves 2-4

4 oz/120 ml condensed milk (sweetened of course)
2 ripe avocados
2 limes (juice)
2 egg whites
pinch of salt for flavour enhancement

In a food processor, purée the avocado and lime juice until smooth. Add a pinch of salt and egg whites. Purée further. Slowly add in condensed milk, prurée and pour intu tubs and freeze for at least 3 hours (overnight is best). Scoop out and pour over extra condensed milk and enjoy.

Urab Salad

Makes 4 salads


2 hard boiled eggs, quartered
1 cucumber, sliced
150 g green beans
1 shredded carrot

3 oz/90 g dessicated coconut (dried unsweetened - if using sweetened, lessen sugar)
2 birds eye chilis (or thai)
1 lime, zest and juice
2 0z/60 g palm sugar
3 cloves garlic
1 pinch roasted shrimp paste (or any shrimp paste in oil)

This is a dry dressing. It is a different take on an oil-based dressing or vinaigrette. The dressing will stay in an airtight containter for up to 2 weeks.

For the dressing, combine all ingredients and roast in the oven on low heat until dry (if time is on your side put all ingredients and place on a roasting pan, place in the oven with the pilot light (if gas) or for an electric, just use the oven light overnight. Yes, that actually works with the amount of heat generated from the bulb.

For the salad, take all salad ingredients and toss together. Add the dressing to the salad and serve.

The dressing can be dried in a 200 degree F oven for 3-4 hours, but the slow, overnight method is encouraged.

Tuesday, August 15, 2006

Google's new Blogger beta

So Google has FINALLY updated Blogger? I moved on to using Wordpress due to the lack of features like CATEGORIES which I think is absolutely necessary. What has Google added that is similar to categories? Labels perhaps? Well, I'll try out that feature and see if I can get Foodeeze back up to speed.

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