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Thai Chicken Rice (Kao Mun Gai)

21 Jan

Kao Mun Gai is a common dish found all over Bangkok and Chaing Mai. In my opinion, it’s much more popular among native Thais than the “classic” Pad Thai, which mostly appeals to foreign tourists. Kao Mun Gai is most commonly served as street food, rice and chicken wrapped up in white paper tied with a rubber band and a plastic container of sauce on the side . It is also served with a hot bowl of mild chicken broth, used to balance out the spicy ginger sauce. It’s no frills deliciousness.  The recipe may look a little overwhelming because of the layers of steps, but it is really quite simple if you have the time (it takes about 2 hours to make).

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Beginners at smoking meat

7 Jul

Over the holiday weekend, Alex and I FINALLY broke out the Weber Smokey Mountain Cooker that his mother bought us for Christmas. We were a bit intimidated by it at first. Smokers and smoking meat is a real science that takes people years to perfect, and we were definitely amateurs. It took a little convincing to get Alex to agree to bring it out over the holiday weekend since he thought that the whole process would be overly complicated, but he reluctantly agreed. So we woke up all bright eyed and bushy tailed Friday morning to play with our new toy. The smoker itself was pretty easy to assemble. The smoking process, however, was not as easy. People have told us that you can just throw a piece of meat in there, walk away and come back several hours later to a nicely cooked finished product. We found that to not be the case. It may have been due to our lack of knowledge on the matter, but we found ourselves babysitting the smoker all day to make sure that the temperature stayed within the proper heat range. We were continually heating up more coals and feeding it to the smoker. All in all, we had a great time learning about this new cooking method. Here is a recap of our day:

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Thai Grilled Chicken Wings

19 May

A common question people have been asking me during my pregnancy is whether or not I’ve been getting any weird cravings, and the answer is no.  I haven’t really felt the urge to eat anything super strange like pickles and ice cream (although there was one day where I ate 5 pickles followed by a chocolate chip cookie for lunch).  My cravings have been more reasonable like tomatoes, avocadoes and olive tapenade.   The only thing is, when I do get a craving for something I have to eat it ASAP and in large quantities.  For example, I went through an entire week where I ate guacamole almost every day….sometimes twice a day.  One of my more recent cravings has been for my dad’s grilled chicken wings.

My dad makes awesome grilled chicken wings.  He spent much of my childhood perfecting this recipe, which means we had grilled chicken wings ALL the time.  Birthdays, Easter, Christmas….if there was a special occasion or a gathering of people, there were chicken wings.  So when I got this craving I texted my dad for the recipe.  He ended up not getting back to me until the next day and, as I mentioned earlier, when I crave something I need to have it immediately.  So I tried to recreate his wings without any of his guidance and they actually turned out pretty darn good.  Here is MY version of my dad’s delicious “Thai-style” grilled chicken wings.

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Chicken fried steak, by a Northerner

11 Mar

Okay I have to admit, I’ve never attempted to make country fried steak before. So when Alex suggested it for dinner Sunday night I very reluctantly agreed. (I hate messing up a Sunday dinner).   I immediately went on the iPad to google “best chicken fried steak recipe”.  My results led me to this Alton Brown recipe, which I altered slightly to give it my own little flare.  It turned out pretty decent for a Northerner’s first attempt so I figured I’d share.  Enjoy!

Chicken Fried Steak
4 servings (or if you are glutens like us, 2 servings)

2 pounds beef bottom round steaks
2 tsp kosher salt

1 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp cayenne powder
1 cup all-purpose flour
3 whole eggs, beaten
Splash of Worcestershire sauce
1/4 cup olive oil, plus 1 tbsp
2 cups chicken broth
1/2 cup whole milk
1. Preheat oven to 250 degrees F.

2. Mix flour, salt, pepper, garlic powder and cayenne and place into a pie pan. Place the beaten eggs and Worcestershire sauce into a separate pie pan.

3. Dredge the meat on both sides in the flour mixture. Tenderize the meat, using a needling device or meat tenderizer, until each slice is 1/4-inch thick.

4. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

5. Heat oil in a cast iron skillet over medium-high heat. Cook one steak at a time as to not overcrowd the pan.  Cook each piece on both sides until golden brown, approximately 4 minutes per side.

6. Keep cooked steaks warm in the heated oven while cooking the other steaks and preparing the gravy.

7. Once all the steaks are finished, add 1 tablespoon oil to the pan. Whisk in 3 tablespoons of flour left over from the dredging. Add chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add milk and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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Crispy oven “fried” chicken wings

2 Feb

Alex and I decided to throw a Super Bowl party for ourselves this year. What does that mean? Basically, we are going to cook a bunch of party food and eat it ourselves. It’s really the best kind of party. There is no need to dress up or put on makeup. We know exactly what we want to eat, how much to cook and we don’t have to worry about someone taking the last chicken wing which we secretly wanted for ourselves.

So what’s first on our menu tonight? Crispy oven “fried” chicken wings. We are HUGE fans of extra crispy deep-fried chicken wings and it’s seldom that I enjoy eating a baked chicken wing. But the fact is, deep frying at home can be messy. So a couple of years ago, I spent quite some time researching the best way to bake a crispy chicken wing and I finally came up with a fool proof method that requires zero oil! I know there are probably a lot of skeptics out there but I promise you these wings will not disappoint. (Alex is a picky wing eater and he loves them – or at least that’s what he tells me).

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REPOST: Thai comfort food

15 Dec

Ok first of all, I just want to apologize to all my readers! I didn’t realize that my previous post about Thai comfort food didn’t have any text! I absolutely loathe the WordPress app because it does not properly sync up with the online interface. I had this whole blog post written out but apparently it did not load up on my phone so when I went to upload the pictures and post, it only posted the pictures! Soooo annoying. Anyway…here is the repost (with text).

There is just something so comforting about eating a hot bowl of chicken noodle soup during the winter months. And although medical professionals say that most of the healing benefits of the classic soup are psychosomatic, there is some truth regarding the anti-inflammatory properties of chicken noodle soup which can help relieve the development of cold symptoms. But medical benefits aside, you can’t deny the wholesome “good feeling” you get after having this old-fashioned classic.

Here at Chew Me Blog, we love the classics with twist. We are all about blending together flavors from different cuisines to create something unique and delicious (e.g. Greek Style Greens and Beans). So here I will share my Thai-ed version of Chicken Noodle Soup.

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Curry marinated chicken

13 Dec

I have been really into Tandoori chicken lately. It all started a few weeks ago when I ordered a “Naanwich” at the Market District (Naan bread, jasmine rice, Tandoori chicken, cucumber salad and cilantro). I was hooked! I ordered another Naanwich a week later. Then I started ordering Tandoori chicken platters, and then Tandoori chicken a la carte. I’ve been adding Tandoori chicken to my salads, over rice, and even buttered noodles! I just love all of the flavors and spices.

So I tried to recreate my Market District favorite at home. How did it turn out? ABSOLUTELY NOTHING like Tandoori chicken. But even though it wasn’t exactly what I was shooting for, I decided to post this recipe anyway because you know what? It was still pretty darn good.

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