Thai Peanut Butter Toast

I have no idea why I don’t eat peanut butter more often because every time I do I totally love it. My kids probably eat peanut butter once a day. I don’t know if that is due to convenience or the fact that they love it as well. So one early afternoon I decided I wanted to have lunch. I wanted something Thai, but nothing that would take too long, plus my appetite was not all that fierce due to the cancer treatment I have been going through. Looking through the pantry, I noticed some really good and hearty bread that I had bought for my wife, that delicious creamy peanut butter, some Thai infused honey, and then some Thai bird chilies. I knew that I would get the best of everything by creating what I call Thai Peanut Butter Toast. Whoa is this every good.

Thai Peanut Butter Toast Recipe
Thai Peanut Butter Toast Recipe

I could have stopped at just peanut butter toast with a drizzle of that honey but I wanted to go further, and boy was I glad I did.

Let’s get started.

Ingredients:

  • 1 slice of your favorite bread, toasted
  • 2 tbsp creamy peanut butter
  • 1 tbsp Thai infused honey
  • 1 tbsp fresh cilantro, chopped
  • 2 whole Thai bird chilies, chopped (seeds removed is optional)
  • 1 tbsp roasted peanuts
  • 1/2 lime, squeezed

It doesn’t get any easier to make. Take your peanut butter and lather it onto your slice of toast. Sprinkle on the peanuts, Thai chilies, cilantro, and honey, and squeeze the lime juice over the top.

Thai Peanut Butter Toast Ingredients
Thai Peanut Butter Toast Ingredients

Plate and serve.

The result is everything I love about warm toast and creamy peanut butter. You know… when it drips down your hand? Then you get these pops of awesome spice from the chilies, freshness from the lime and cilantro, and that texture from the roasted peanuts.

Thai Peanut Butter Toast Recipe
Thai Peanut Butter Toast Recipe

This is a real winner, especially if you like a bit of spice. Feel free to reduce the chilies to one if you desire, or remove the seeds from them, but the balance of flavor is a tough one to compete with on this awesome snack.

Baked Tilapia in Red Curry Sauce

Tilapia gets a bad rap in my opinion, and there are probably reasons why. They get a bad rap for many reasons, however being surrounded by many Filipino family members, tilapia seems to be the default fish of choice, and probably for many reasons. But to be honest, it’s a fish that we tend to enjoy, whether it be baked, fried, grilled, or even put into a soup.  So recently I purged some items in our freezer, and tilapia was one of those items. I decided to come up with something new, yet something familiar for the family to try. Baked tilapia in a red curry sauce.

Baked Tilapia in Red Curry Sauce Recipe
Baked Tilapia in Red Curry Sauce Recipe

I knew all of my kids loved fish, and many of us love the red curry and coconut curry that I often make with chicken, vegetables, and rice. So this tilapia dish was not stretching too far from the meal rotation.

Let’s get started.

Ingredients:

  • 6 skinless tilapia fillets, rinsed and patted dry
  • 1 tbsp canola oil
  • 2 tbsp red curry paste (use more if you desire a bit more heat)
  • 14 oz can of coconut milk
  • large handful of fresh green beans, trimmed
  • 1/2 cup pearl onions, optional
  • salt, to taste
  • cracked black pepper, to taste
  • 1 lime, juiced

This dish is a one skillet recipe, which is nice not only for the cooking process, but also for the cleanup.

Start by preheating your oven to 350 degrees.

During this time, heat a large skillet on medium heat. Add the oil, and then add in the curry paste. Use a wooden spoon and mix in that curry paste, breaking it down. Take in the aroma. I love that aroma. Add in the coconut milk and continue to break in the curry paste.

During this time, season the tilapia filets with a bit of salt and pepper and place into the oven to cook for about 10 minutes.

Tilapia with Red Curry Sauce
Tilapia with Red Curry Sauce

Once the sauce comes to a simmer, remove the fillets from the oven and add the fillets to the sauce.

Toss in the green beans and the pearl onions.

Give a gentle mix, then move the skillet into the oven to finish cooking, about 5-10 minutes. This will allow the fish to fully cook, and thicken up the sauce a bit.

Remove, plate, and squeeze on the fresh lime juice. Enjoy!

Nam Prik Kapi

Many of you may or may not have heard of Nam Prik Kapi. I was introduced to this funky Thai spicy shrimp paste dip years ago so I thought I would share it with you. Some of these ingredients may be foreign to you, especially the Thai shrimp paste (and trust me this stuff is funky but awesome).

Nam Prik Kapi Recipe
Nam Prik Kapi Recipe

The ingredients are minimal, but the flavor impact is something out of this world. A pestle and mortar works best for this, and I have not tried using a food processor, but feel free if you decide to make this recipe.

Let’s get started.

Ingredients:

  • 15-20 Thai bird chili peppers, stems removed
  • 1 head of garlic, skin removed
  • 3 limes, juiced
  • 2 tbsp palm sugar (or light brown sugar if you do not have any)
  • 3 tbsp Thai shrimp paste
  • 2 whole shallots, skins removed, lightly chopped

As with many Thai dishes, you need to balance out the sour, spice, and bitterness. This one uses 20 Thai chilies, which if you can imagine is going to make it pretty spicy, but that’s how I like it. The goal here is to come up with a light and loose paste, nothing majorly thick.

Start by pounding your garlic, chilies, and shallots in a mortar and pestle. Your goal is to make a paste. This is the labor intensive part, as it takes about 10-15 minutes and will use some arm strength. Once you have a paste, add the shrimp paste and palm sugar, and continue pounding. I find it best to use a spoon along with the pestle to lift from the bottom and keep pounding.

Nam Prik Paki Recipe
Nam Prik Paki Recipe

The final step is to add the juice of the limes. Add enough lime juice to ensure a loose paste. Add more lime juice if you have to.

Now taste and adjust. It will be spicy. It will be tangy. It will be a bit funky.

Serve this alongside fried fish, omelettes, or lightly steamed vegetables. This stores nicely as well, and a little goes a long way. If you are looking for something new to try, give this one a shot. It’s probably one of Thai’s more famous dipping sauces. Hope you enjoy!

 

Thai Style Beef Jerky

My kids go nuts over beef jerky, or heck any type of jerky for that matter. It almost sits on the fence of borderline ridiculous as if they have a bag of eat, they pretty much would devour the entire bag, and let’s face it, beef jerky is not that cheap. With that being said, I wanted to introduce them to a Thai style beef jerky that you often find in Asian markets, homemade to say the least. Thai style beef jerky, in my opinion, is a bit sweeter and is lightly coated with sesame seeds. Not only that but once dried, it is lightly fried giving it a wonderful chew. My kids don’t know it yet, but this stuff is a great game day snack and pairs perfectly with a cold beer. (Note, I don’t have the final photo as my kids pretty much devoured the entire batch. Regardless, you get the idea from the photos, I hope.)

Thai Style Beef Jerky Recipe
Thai Style Beef Jerky Recipe

Let’s get started.

  • 2 lbs of beef eye of round roast, or something lean
  • 1 head of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp salt
  • 1/2 tbsp Maggi seasoning
  • 2 tbsp dark soy sauce
  • 1 tsp cracked black pepper
  • 1 cup of granulated sugar
  • .5 oz of sesame seeds
  • 1/2 cup canola oil

Start by trimming any fat away from the beef. Once removed, thinly slice the beef into about 1/8 inch slices, not too thin, but definitely not too thick. I find it best to lightly freeze the beef before slicing, and using a sharp knife as well.

To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight.

The following day, preheat your oven to the lowest temperature. Mine only goes down to 170, and that is fine. You can also air dry this, laying the beef on your oven racks, and using a fan to constantly blow air on them. Or, you can use your food dehydrator if you have one. I don’t, but really, really want one.

Take your oven racks out. I used all three of mine, and lay the beef along the racks. Some of my cuts were shorter, others longer, but just make sure they are not touching one another, and that they lay on the rack. This can be a bit messy, so I laid paper towel on my counter to make cleaning up a bit easier.

Carefully place the racks back into the oven, and slowly cook these for about 3-5 hours on low and until they are the texture of beef jerky.

When you are ready to make them, after the jerky phase, heat a medium skillet on medium heat, adding the oil, and place however many pieces of jerky that can fit, into the heated oil, and lightly fry for a few minutes per side. Remove, place onto some paper towel, repeat, and then dig in.

My kids were so stoked, not only that there was almost an endless amount of jerky, but a new jerky at that. The sweetness from the sugar, and that balance of ginger and garlic really make this jerky a real winner. Hope you enjoy, and if you want to donate a dehydrator for me, that would be awesome! Kidding.