Pud Puk Sai Tao Hu

The cookout was a success, thank you Vero for letting us use your kitchen.  Five women, one kitchen, and lots of fun and good food.   We truly honored the Far East.  It was a feast of flavors.  On Vero´s Cocina al Minuto con Comida blog are all the juicy details.  I want to congratulate all the ladies for the amazing dishes.  We served food from India, Vietnam, the Philippines, Korea and Thailand.

By now you are wondering what does the title of the post means. Well, that was the name of my plate and translates to Vegetables with Tofu and Spinach and you eat it with delicious Jasmine Rice.  
Thai cuisine is among my top favorites and if you give it a chance, I know it will be your favorite too. 
Here we go: Pud Puk Sai Tao Hu


Ingredients*:

Photo by JACImages

• Peanut oil, for deep-frying 
• 8 oz. firm tofu, drained and cut into cubes 
• 2 tbsp. peanut oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 fresh red chili, seeded and sliced 
• 3 celery stalks, sliced diagonally
• 8 oz. mushrooms, sliced thickly
• 4 oz. baby corn
• 1 red bell pepper, seeded and cut into strips
• 3 tbsp. Red curry paste
• 1 3/4 cups of coconut milk
• 1 tsp soft light brown sugar ( I used 1/2 tsp of brown Splenda)
• 2 tbsp Thai soy sauce ( I used regular soy sauce)
• 5 cups of baby spinach leaves

Directions:

Photo by JACImages






The result:  An amazingly delicious Pud Puk Sai Tao Hu

1. Heat the oil in a skillet and deep fry the tofu cubes,  in batches, for 4-5 minutes, until crisp and browned. (next time I will use the fryer) Remove with a slotted spoon and drain on paper towels.
2. Heat 2 tablespoons of the oil in a wok and stir fry the onions, garlic, and chili until they start to soften. Add the celery, mushroom, baby corn and red pepper, and stir fry until they are soften. 
3. Stir in the curry paste and coconut milk and gradually bring to a boil.  Add the sugar and soy sauce and then the spinach.  Cook, stirring constantly, until the spinach has wilted.  Serve immediately, top with the tofu.  

Photo by JACImages

* I doubled the ingredients.

Buon Appetito!

Red Wine Rice with Grapes

Red Wine Rice with Grapes

This is one of those recipes that I would not dare to change. It is unbelievably delicious, and it is like the saying:  If it ain't broken, don't fix it.  
This recipe belongs to Rachel Ray.  I saw it when she presented it on her 30 Minute Meals Show on the Food Network.  Most people would be afraid of trying this one, not me, I am always inventing and when I saw it, it was love.  What could be wrong with Wine, rice and grapes? Nothing! 

Please, try it, you will not regret it.  

Ingredients:     

• 1 3/4 cups dry red wine (I used Cabernet sauvignon*)  
• 1 fresh bay leaf
• 1 tablespoon extra-virgin olive oil
• 1 cup white rice
• 1 cup red seedless grapes, halved

Directions:

1. Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. 
2. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.

Buon Appetito!

*Next time I make it, I will use a different red wine. I will let you know. 

Pearl Barley Hotpot

This is a very delicious and light dish.  Pearl barley is the most common form of barley for human consumption, probably because it cooks faster and is less chewy than other, less-processed forms of barley.  


Most people think that vegetarians only eat lettuce and tomato, well that is simply wrong.  


Ingredients:

• 1cup of Pearl Barley
• 4 cups of vegetarian stock
• 3 cups of water
• 2 tsp extra virgin olive oil
• 1 onion, thinly shopped
• 1 red bell pepper, cut into small dice
• 2 gloves of garlic. crushed
• 16 oz mixed vegetables
• 1/2 cup Parmesan Cheese
• Salt and pepper

Preparation: 

1. Placed Pearl Barley in a large pot with the stock and water and bring to a boil, cover and reduce heat to low. Simmer for 30 minutes, until tender. Drain, reserving 1 cup of cooking liquid. Set aside.
2. Meanwhile heat the olive oil in a skillet on medium heat.  Saute onion and vegetables until tender. Add pepper and garlic and cook, covered, for about 6 more minutes.
3. Stir in the Pearl Barley, add the reserved liquid to moisten, season with salt and pepper and heat through for 2 minutes.
4. Place on a serving bowl and sprinkle parmesan cheese.  

Please do enjoy this delicious and healthy dish.

Buon Appetito!