This curry paste is certainly not for the faint of heart! I find it to be the hottest of the Thai curry pastes. The heat comes from the use of about 15 fresh green bird’s eye chilies. More layers of flavor are gleaned from adding shallots, ginger, lemongrass, galangal and kaffir lime peel. Kaffir limes and the…
Thai Yellow Curry Paste
This is a recipe for an authentic Yellow Curry Paste, learned while staying in Thailand. It makes enough for about 6-8 curries, depending on how much paste you like to use in your curries. More paste = spicier flavor! One you have mastered this easy paste, I guarantee that you will never go back to…
Triple-Bite Ginger Granola
Here’s another, slightly different granola recipe for you to try. I wanted to make a ginger-flavored granola – and at the third attempt, I think this one is a winner! Three different types of ginger are used in this recipe: fresh, ground and crystalized. I think it’s a great way to start the day, and…
Spicy Peanut Dressing
Here’s a tasty, spicy dressing for use on noodles, in rice bowls, or even for use as a coleslaw or salad dressing. It has an Indonesian influence and is a very versatile dressing. It takes its influence from Gado Gado Salad – which is one of my all-time favorite salads. This dressing does not have…
Beet & Grapefruit Juice with Ginger & Turmeric
Beetroot is an excellent source of fiber, vitamin B9 (folate), vitamin C, iron, manganese and potassium. Eating beetroot daily is therefore beneficial in helping reduce blood pressure, aids in tissue growth and cell function, and helps general skin health and immune function. Although beets are made up of fructose and glucose, they also provide about 3 grams…
Thai Red Curry Paste
Learned while staying in Thailand, this Red Thai Curry Paste is spicy and aromatic. It uses whole dried red chilies, as well as fresh red bird’s eye chiles for extra spice. I usually add both types, each gives a slightly different favor, as well as an increased heat level. You can use the seeds as well…
Thai Penang Curry Paste
Penang curry is one of the more lightly-spiced Thai curries. I love the nutty, slightly sweet flavor. This paste has two types of chilies, plus kaffir lime peel – as well as the leaves. Finally, the addition of ground peanuts rounds out the flavors. More peanuts are then added during the actual curry-making process. All…
Ginger & Lemon Syrup
My husband and I were recently in a Japanese restaurant in Dublin, CA, and ordered a house-made ginger soda. It was so good, I had to ask them how they made it. The bar staff were really great and not only told me, but showed me how to make it too! If I particularly enjoy…
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
