recipes that are simple and delicious.
I’m certain I have said this before, but not only am I a huge fan of Thai food, but a few dishes in particular. Khao poon is being one of them. I will always say do not get intimidated by the ingredients, or any techniques for that matter, because once you are stocked up on some of the essential ingredients, they can go a very long way. I know my wife is always on my case when she opens the refrigerator and notices all of the bottles of soy sauces, sesame oils, fish sauces, oyster sauce, palm sugar, and so much more, but at the end of the week, this is stuff I am using on a regular basis, so yeah, I love cooking Thai food.
Khao poon is essentially a noodle soup made with whatever protein you desire, whether it may be chicken, fish, or pork, with an awesome coconut broth that I could drink throughout the day. This type of dish is also one of my favorites. Sure, I could eat laap and sticky rice everyday as well, but dishes like khao poon, khao soi, or laksa are really right up my alley when it comes to Thai comfort food.
This noodle soup will have you wanting more and more, and feel free to experiment with chicken or pork as well.
Start by cooking your vermicelli and set aside as noted above.
During this time, make your broth. Add the oil to a medium sized pot, and bring to medium heat. Toss in the red curry paste, give a good stir, and cook for a couple of minutes. Add in the coconut milk, stock, fish sauce, and fish. Bring to a boil, then reduce the heat, and simmer for about 30 minutes. Add in the bamboo shoots, and give a good stir. During this time, get ready to prepare your soup bowls.
To your soup bowl, add a bundle or two of vermicelli noodles. Add about a half a cup of shredded cabbage, about a quarter cup of fresh cilantro, a squeeze of lime, the bean sprouts, and then ladle a generous amount of the broth. Top with sliced chilies if you prefer a bit more heat. Taste, and season with a pinch of salt if you think that is necessary.
Eat with a spoon and chopsticks if you can. The broth has this great creamy, spiciness to it that when it is bundled with the crunch of the cabbage, bean sprouts, and freshness from the cilantro, well, I need to say no more. Let’s just say, as I said from the beginning, this is one of my favorite Thai comfort dishes. I hope you enjoy.
I will be the first to admit that I am thankful that Thanksgiving is over. To be honest, I am tired of eating. As much as I love cooking, and eating for that matter, I’m officially stuffed. This past week was packed full of fun, however. Lots of great family time loaded with great conversations, fun games and movies with the kids, and we even made it to mass at Holy Hill. I will also admit that this was probably the most prepared I have been when it came to the Thanksgiving meal. I had prepared everything the night before so all I had to focus on was the turkey, and well, that was a piece of cake. I made too much as usual. I was not turned on by my Asian style brussel sprouts by any means, but there was one thing that I really loved, and it was these creamed pearl onions. They were super scrumptious so I thought I would share them with you. These are great for any holiday meal, or heck, a perfect side dish during the week.
Let’s get started.
Start by cooking the bacon in a sauce pan, and cook until crisp. Place on a paper lined plate to drain any excess bacon grease. Reserve about half tablespoon of the bacon grease. Toss in the pearl onions, and give a good stir. Cook for about three minutes, then add in the heavy whipping cream and mashed garlic.
Cook on medium heat, stirring occasionally until the cream reduces in half, about 10-15 minutes. Once reduced, add in the sherry wine, nutmeg, salt, and pepper, and give another good stir. Cook for another fives minutes, then stir in the bacon and serve.
These onions were out of this world. They had this great smokey flavor from Nueske’s bacon, and just were perfectly creamy. I hope you enjoy!