Som Tum Thai: Green Papaya Salad | 泰式青木瓜沙律

附中文食譜

Thai food lovers will most certainly be no stranger to som tum (ส้มตำ) - or green papaya salad - the salad that is at once impossibly fiery and refreshingly crunchy; intensely savory and insanely tangy - in short, it is a kaleidoscope of explosive sensation on a plate.  

Som tum originates in Isaan, the northeastern region of Thailand bordering Laos (some may argue that the dish originally came from Laos), though it is now widely consumed across the country with a multitude of variations which may include salted crab, fermented fish paste, or green mango in place of papaya. What most of us come to recognize as the typical som tum is actually called "som tum thai" (ส้มตำไทย) - a classic version that is perhaps most palatable internationally as it does not contain any of the more pungent ingredients.

The core ingredients of a som tum are shredded green papaya, tomatoes, green long beans, dried shrimp, and peanuts, pounded together with chilies, fresh garlic, palm sugar, fish sauce, and juicy limes, all of which combine to create a perfect balance of salty, sweet, spicy, and sour. Som tum is almost always prepared with a large clay or wooden mortar and pestle - a must have in any Thai kitchen really - which allows for easy pounding, crushing, and melding of ingredients and flavors. After all, the word tum in som tum is derived from the verb "to pound" (and "sour" for "som"). I have attempted making som tum before by simply tossing the ingredients without a mortar and pestle and, trust me, the salad was just that - a bland, soul-less, "deconstructed" salad. 

Now, what if you haven't got space for an unwieldy mortar and pestle at home? Well, join the club. I may not have one, but instead make use of the resources at home and retrieved a large glass mixing bowl, paired it with my wooden cocktail muddler bought from the Japanese dollar store, and together they just worked wonders.

When it comes to prepping the green papaya, I have at one point or another observed chefs and street cart vendors in Bangkok shredding the green papayas by vigorously slashing and paring away the surface of the fruit, a traditional method that yields an intentionally coarse and uneven shred for extra crunch. My knife skills may be questionable, and I am in no hurry of slashing a finger or two, so I resort to my trustee grater and alternate between the medium and large-sized holes for that effortlessly rustic, crunchy result. 

For the most authentic result, it is ideal to sweeten the dish with Thai palm sugar, available at most southeast Asian grocery shops; if unavailable, substitute with soft light brown sugar for a "same same but different" caramelized taste. With sourness being a dominant flavor in som tum - as the name suggests - the use of fresh lime is essential for a citrusy tang to balance off the sweetness of palm sugar and saltiness of fish sauce and dried shrimp. It is also not uncommon to use a bit of tamarind water in addition to lime juice for a more complex note of sweetness and tartness, so give that a try!
 

On a different note, around this time of year, people all across Thailand would normally be gearing up for the Thai New Year celebrations. Under the ongoing Covid-19 pandemic, however, numerous Songkran events are cancelled, families are urged to stay in, the young are asked to avoid visiting their elderly family members in order to protect the most vulnerable, and international travel continues to be severely restricted. What is usually the most festive national holiday, doused with globally renowned ritual water splashing that draws tens of thousands of visitors each year, may present an oddly quiet scene this year. As with the rest of the planet, I hope that this global crisis will soon come to an end, and that life can resume its track as soon as possible for all.

With that said, sawadee pee mai krub!

Ingredients
Half a green papaya (about 2-3 cups shredded)
Half a small carrot
6 string beans or 2 long beans
1-2 small tomatoes or 6 cherry tomatoes
1-3 red bird’s eye chilies 
2 garlic cloves

1 1/2 tablespoons Thai palm sugar

1 1/2 tablespoons fish sauce

Juice of 1-2 Thai limes

2 tablespoons peanuts

1 tablespoon dried shrimp (optional)
 

Directions

1. In a small, dry frying pan, toast the peanuts over medium heat until fragrant and golden brown. Remove and set aside.

2. Peel and shred green papaya and carrot with a julienne peeler or a regular cheese grater with medium to large sized holes. Trim ends and cut long beans into 2-inch segments. Slice tomatoes into wedges, or halve the cherry tomatoes if using.

3. Cut each garlic clove into three pieces. Coarsely smash garlic and whole chilies in a mortar and pestle. Add the palm sugar, beans and tomatoes. Lightly pound to bruise the beans and break up the tomatoes, and ensure that the palm sugar is fully dissolved. Squeeze in the lime juice and fish sauce and pound to combine.

4. Add the green papaya, carrot, dried shrimp (if using), and toasted peanuts. Lightly pound and toss to combine. Check seasoning. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. Plate up and enjoy fresh!

Tried this recipe?
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【 泰式青木瓜沙律 】

Sawadee Pee Mai Krub！適逢泰國迎接新年，同大家分享地道前菜簡易食譜！青木瓜沙律 (ส้มตำ) 味道酸辣鮮甜又醒胃，往往叫人食得津津有味。就是使用街市常見用來煲湯的那種青木瓜，十元八塊就可以泡製爽脆新鮮的 Som Tum - 在家都能輕易造出正宗泰國風味！

材料：
青木瓜                 半個
甘筍                     半枝
長豆角                 2 條
小蕃茄                 1 個（或車厘茄 6 粒）
指天椒                 1 - 3 隻
蒜頭                     2 瓣
棕櫚糖                 1 1/2 湯匙
魚露                     1 1/2 湯匙
泰國青檸            1 - 2 個
花生                     2 湯匙
蝦米                     隨意
 
1. 花生用乾鍋烘香，備用。
2. 青木瓜和甘筍去皮刨絲，長角豆切段，番茄切件（車厘茄切半）。
3. 把蒜頭和指天椒摏碎。
4. 加長角豆、番茄和棕櫚糖輕輕摏碎至糖完全溶解。
5. 倒入魚露和新鮮青檸汁，拌勻來混合各種材料。
6. 加入青木瓜、甘筍絲、蝦米和花生，一邊繼續輕輕摏碎、一邊拌勻，令各樣材料更為入味。試味並再作適當調味，即成！

Tried this recipe?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Honey Butter Roasted Sweet Potatoes and Wilted Baby Spinach | 蜜糖牛油烤蕃薯菠菜苗沙律

With Thanksgiving right around the corner, families across North America are reuniting and busy putting their final touches on the menu for the most significant celebration of the year. Sweet potatoes, yams, and pumpkins take center-stage in family kitchens far and wide alongside the requisite roasted turkey. Everywhere seems to hum with joy and the anticipation that this meaningful holiday brings.

Even though Thanksgiving may not be celebrated in Hong Kong, this could hardly deter me from injecting a dose of fall festivity into my kitchen. With just a handful of ingredients and no more than a few simple steps, the following recipe - adapted from Food Network host Robert Irvine's original - will surely warm up your day and have you scrambling for seconds.

Perfect as a side for a magnificent Thanksgiving spread, and no less stellar as a filling, nutritious meal on its own, this flavorsome roasted sweet potato dish trumps an ordinary mash or green salad. What's more? With so few steps and so little to wash, this dish might just be your answer when you have too much on your plate preparing for the Great Turkey Dinner.

What you'll need...
2 medium to large sweet potatoes, cleaned (peeling optional), cut into 1.5-inch cubes
Drizzle of vegetable oil, to toss and coat
Half a red onion, or 3 shallots, sliced
2 large handfuls of baby spinach
1 tablespoon honey
Small knob of butter* (less than 1 tablespoon)
Handful of pecans

*Note: Using quality butter makes a world of difference since the butter is the ingredient that brings together the entire dish. Or, add some flair with Whipped Maple Cinnamon Butter (recipe), and substitute honey with pure maple syrup! 

Looking for a simple yet festive side dish for your next Thanksgiving Dinner? Give this warm salad a try!

Directions

1. Preheat oven to 180C/350F. In a large bowl, toss sweet potatoes in oil to coat. Place on baking sheet and roast for 15 minutes.

2. Remove briefly from oven and toss in the onions and pecans and continue to roast until potatoes are tender, approximately another 15-20 minutes. Meanwhile, have the honey, butter, and baby spinach handy.

3. Transfer sweet potatoes to the same large bowl. While piping hot, drizzle honey over the potatoes and add in the butter, mixing well. Gently toss in spinach. The heat from the potatoes will wilt the greens.

4. Serve warm and drown in the heavenly aroma of roasted onions and honeyed, melting butter! Happy Thanksgiving, everyone!

《蜜糖牛油烤蕃薯菠菜苗沙律》

材料：
蕃薯  2  隻（可去皮、切成約 1.5 寸小塊）
食用油  少量
洋蔥  半個  或  乾蔥頭  3  個（切絲）
菠菜苗  400 克
蜜糖  1  湯匙
牛油  20  克
胡桃  適量

做法：
1. 預熱焗爐至 180C。
2. 將蕃薯置於大碗中，加入少量油並略為攪拌，然後放於烤盤上，焗 15 分鐘。
3. 十五分鐘後，拌入洋蔥和胡桃，繼續焗至蕃薯和洋蔥熟透，約 15-20 分鐘。
4. 將焗好的蕃薯和洋蔥取出並置於大碗中。趁熱加入蜜糖和牛油，攪勻，然後再拌入菠菜苗。熱力會把菠菜變得軟身。完成！

Adapted from Robert Irvine's recipe on Food Network
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Homemade Caesar Salad Dressing | 自家製凱撒沙律醬 (No Mayonnaise!)

附中文食譜

Can Caesar dressing be made from scratch? The answer is yes absolutely, and you'll never go back to store bought ones ever.

My earliest memory of Caesar salad was from lunches at the country club where my family used to go. A mix of crisp romaine leaves, bacon, and crunchy croutons tossed in the tangy, creamy dressing would be served in deep wooden bowls, finished with a  generous sprinkling of grated Parmesan cheese. I always asked for more. Then there was the Caesar salad from bistros like Simply Life Cafe, where slivers of romaine hearts were served whole, stacked elegantly, and accompanied by anchovy fillets and runny soft-boiled eggs.

No matter the presentation and variation, the single most important element that makes a Caesar salad what it is is the dressing. When eating out, I cannot help but always contemplate whether the Caesar dressing in question was made in-house or came in huge commercial tubs, laden with all kinds of unwanted stuff. You would know what I mean when you pick up a bottle and read the label at your neighborhood supermarket.

Create a classic Caesar Salad with crisp Romaine hearts, pancetta, croutons and shaved Parmesan!

So, to take the guesswork out I began making and tweaking my own homemade Caesar dressing a couple of years ago. Using Greek yogurt, the dressing is naturally tangy, thick and creamy, so you can confidently ditch the guilt in mayonnaise. With minced garlic, anchovy, real Parmigiano-Reggiano cheese, this homemade dressing is the real deal and will rock your classic Caesar salad, Caesar chicken wraps, or as a dip for Buffalo wings and celery sticks with a fraction of the calories.

Greek yogurt is a healthier alternative to raw eggs and mayo, giving the creaminess and tang!

What you'll need...
1/3 cup Greek yogurt (low fat or nonfat as desired)
1 tablespoon extra-virgin olive oil
1/2 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large garlic clove, finely minced
2 anchovy fillets, mashed, or 1/2 teaspoon anchovy paste
1/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Directions...

In a mixing bowl, whisk all ingredients together. Toss salad with dressing and keep any remainder refrigerated for up to one week. 

Suggested salad ingredients:
Romaine lettuce or baby kale
Bacon, pancetta, or proscuitto
Croutons or roasted chickpeas
Shaved Parmigiano-Reggiano cheese

《自家製凱撒沙律醬 》

Upgrade your classic Caesar with baby Kale, Prosciutto and garlic bread croutons!

眾多沙律的種類中，凱撒沙律幾乎是眾所最熟悉的
但究竟市面上常見的凱撒沙律醬裏藏了些什麼成分？
到底可唔可以自己整呢？答案係 － 絕對可以！
自家製的沙律醬真材實料、滋味無比，
完全無添加，比市面上的低脂健康，仲好簡單添！

材料：
希臘乳酪  100 克（脫脂或低脂）初搾特級純橄欖油  1 湯匙
新鮮檸檬汁  1/2  湯匙
喼汁  1/2 茶匙
法式芥末醬  1 茶匙
蒜末  1 茶匙
油浸鯷魚  2 條（或鯷魚醬 1/2 茶匙）
新鮮磨碎的帕馬臣芝士  25 克
黑胡椒  適量

做法：
把鯷魚剁碎，將所有材料放進大碗裏，用發蛋器拌勻即成！

備註：建議冷藏沙律醬並於七天內用完

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]
 

Last-Minute Apple and Mint Cabbage Slaw

附中文食譜

My mother was a phenomenal home cook and a natural entertainer. Old family friends fondly recall the days when my mother threw banquet-style feasts at our large Chinese antique table, wooing a dining room full of guests with course after course of meticulously presented dishes fit for emperors and empresses.

My mother would begin planning weeks in advance, polishing our heirloom silverware set retrieved from the depths of storage, orchestrating her nine-course menu to ensure a seamless score for the palate.

Not a single detail escaped her. Whether it is the wreath of paper-thin cucumber half moons encircling her Poached King Prawn Salad; or the individually rolled and plated hand towels accompanying her famous Wok Fried Crabs with Ginger and Scallions - my mother executed each and every facet of her performance with precision.

Yes, my mother was a perfectionist, and she took her craft seriously. Her banquets were venerable culminations of an extraordinary culinary gift and a life dedicated to feeding her family well.

Only one thing, if any, was often missing from her banquets. Her.

Having inherited a passion for cooking and home entertaining, I periodically throw party gatherings at home, once catering up to fourteen hungry friends cramped into a tiny apartment. While my parties are never going to be full-blown formal banquets like my mother's, they invariably involved extensive planning and certain levels of stress, ranging from sheer stage fright to virtual breakdowns.

Entertaining means spending time with your friends!

The culprit? Over-ambition, poor time management, occasional kitchen mishaps (i.e. the oven rack that collapsed under the enormous weight of a three-pound pumpkin cheesecake circa 2011. Both the cake and I survived, though). Oh, and obviously, the lack of a dish washing machine is much to blame. Nonetheless, nothing can be worse than disappearing from your own party, slaving away in the heat of the kitchen and getting frazzled by things like cream that is yet to be whipped.

It took me years to finally understand Nigella Lawson's philosophy in entertaining. Entertaining means "spending time with your friends, not anguishing alone in the kitchen." And here are my two cents:

Things need not be perfect nor utterly life-changing. And, in my opinion, it is perfectly okay to cheat once a while with store-bought frozen pastry.

When deciding a menu for a party, creating dishes that are simple yet presentable is just as important as designing a coherent menu. When you are already busy dancing your solo through the dinner preparations, the last thing you need is yet another side dish that requires more complicated choreography. This is where this beautiful cabbage slaw comes into rescue.

With no more than a few ingredients and requiring just minutes to assemble, this slaw is perfect to toss together just minutes before your guests show up.

Salads always add a delightful touch to a dinner spread, complementing and balancing out other heavyweight dishes, helping to cleanse the palate in between. Without any mayonnaise, buttermilk, or even yogurt, this zingy and crunchy slaw is refreshingly light and tangy sweet, melding beautifully with mains like smokey meats, barbecue, and Mac 'n' Cheese without contributing any heaviness.

I first had this salad at Ribs and Burgers, Brisbane (some of the best ribs I ever had!) made a few tweaks, and now it became my go-to salad for my party gatherings. Check out my previous party featuring this colorful slaw!

This simple yet elegant slaw adds a wild burst of summery colors and festivity to any party!

What you'll need...
3/4 head small green cabbage (approx. 480g)
1/2 head small red cabbage (approx. 200g)
2 Granny Smith apples
A handful of fresh mint (approx. 20g)
A few sprigs of fresh parsley (approx. 10g)
Lemon juice from half a lemon
Lemon zest
1 tablespoon white sugar

Suggested additional toppings:
Raisins
Toasted Pine nuts

Directions...
1. Finely shred cabbages, discarding the core. Set aside. Core apples and chop into matchsticks. Zest lemon and squeeze juice over the chopped apples to prevent oxidization.

2. Finely chop mint and parsley. Toss cabbage, apples and lemon juice, herbs, and sugar together and finish with desired toppings.

Notes: 
＊ Select apples that are firm and crisp.
＊ If making this salad ahead of time, sprinkle lemon juice over the chopped apples and keep chilled separately from the cabbage in the refrigerator. Toss all ingredients together at the last minute.

My recent reunion party features this light and refreshing slaw to balance out heavier dishes like Slow Cooked Pork and Bean Chili and Broccoli, Asparagus, and Spinach Mac 'n' Cheese

《清新薄荷椰菜蘋果莎拉》

材料：

Mint and lemon add a pop of freshness to this slaw

青椰菜  3/4 個（約 480 克）
紫椰菜  1/2 個（約 200 克）
青蘋果  2 個
薄荷葉  約 20 克
義大利香葉  約 10 克
鮮檸檬汁  約半個檸檬
檸檬皮碎  隨意
砂糖  1 湯匙

其他配料：
提子乾
松仁

做法：
1. 椰菜去芯，切成幼絲備用。
2. 蘋果去芯，切成火柴條。
3. 檸檬表皮擦成碎碎，再在蘋果絲上榨檸檬汁，以防止氧化。
4. 薄荷、義大利香葉剁碎。把以上材料拌勻，拌入砂糖再撒上其他配料即成！

備註：
1. 建議選用果肉較爽脆而不粉的蘋果，如青蘋果。
2. 如欲提早準備此莎拉，可先切好所有材料，把沾了檸檬汁的蘋果切條跟其他材料分開冷藏，最後才加入拌勻。

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March Birthdays, Boardgames, and a Meat-Free Vegetarian Party!

March is a month with much to celebrate: the return of Spring, the arrival of asparagus, Japanese strawberries, as well as cherry blossoms. It is the month of birthdays when many close friends and myself grow yet another year younger and wiser; it is also when "Alvin's Penthouse Kitchen: the Blog" officially turns three. Yipee!

"How about we throw a barbecue down at the clubhouse?" I blankly suggest as my friends and I brainstorm for activities for the Saturday set aside to celebrate our belated birthdays.

"...Barbecue is cool," Eugene stammers, reluctance escaping his tone, "though I'm only concerned that Kenko and I are both vegetarian, and we might not have much to eat. You know."

Always photogenic, anytime, anywhere

March babies: born on the same day, just years apart!

I can't seem to come up with a good caption for this

Indeed, a typical barbecue can be so meat-centric that it is no more a party to herbivores as a boat trip is to someone who stays away from the sun and sea.

And that is when it all suddenly strikes me. "I will throw an all-vegetarian party at home!" The timing could not have been more perfect. It was as if a fire ignited in me. I was determined to pull together my first ever entirely meat-free feast, fueled by my ever-growing interest and fascination in the world of vegetarian and vegan cooking.

Eugene was thrilled. Rarely ever has he been to home gatherings other than those where vegetarians were no more than an afterthought - an inconvenience even, sometimes - where a cold salad and other usual suspects may be the only option.

Curried Sweet Potato & Pumpkin Lentil Stew: a delicious and inexpensive way to get some fiber-rich lentils into your diet!

I finally cracked the code of latticework with this Wild Mushroom & Gruyère Pie!

Two vegetarians, three March babies, six new and old friends and six happy, full stomachs

Black bean dip is great as finger food at a party!

The thought of a veggie-centric party (complete with boardgames and Pictionary) got us fired up. Kenko insisted on bringing his lunchbox for leftovers, that is if we had any.

I tasked myself to put together a diverse, balanced menu that:
- is simple enough to pull off in a few hours, unless you work turbo speed;
- is fun and fulfilling, potluck style;
- makes use of my existing pantry ingredients;
- is equally appealing to both vegetarians and non-vegetarians

In my moments of brain fart I called up my cousin Kathleen in Toronto, an avid vegan cook herself, for some inspiration. In no time, the menu was set. 

Apple and Cabbage Mint Slaw

Black Bean Dip with Blue Chips
Sweet Corn Cake
Curried Sweet Potato and Pumpkin Lentil Stew with Coconut Milk

Wild Mushroom, Rosemary, Gruyere Lattice Pie

The theme of the day was 100% meat-free, but all the more it was about celebrating friendship, and honoring a well-balanced, healthy, and tasty diet. To that we toast!
Stay tuned for recipes to come!

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]

Southwestern Black Bean Quinoa Corn Salad

Me being a happy camper in Puebla, back in 2009!

Feliz Cinco de Mayo! Today, cities across the United States with sizeable Mexican-American populations are celebrating the Fifth of May, commemorating the Mexican military victory over France at the Battle of Puebla in 1862. A relatively minor holiday in Mexico, in the U.S. Cinco de Mayo has over time evolved into a grand celebration of Mexican culture and heritage, sometimes even mistakenly confused with Mexico's Independence Day.

In honor of this tradition, I decided to create something simple and healthy yet nothing short on the colors, flavors, and bang that Mexico is known for (it makes even more sense that this Black Bean Quinoa Corn Salad is probably more distinctly Southwestern U.S.-style).

This salad is inexpensive, packed with nutrition, and so easy to make! Also try it with grilled corn!

As temperatures rise, this cool and mildly fiery salad is also a great way to kick start your Spring. Chilled, this salad stays fresh for days and makes for a light and very nutritious lunch and a fantastic snack on the go. Make a big batch for entertaining and pair it up with blue corn chips and guacamole. Add in other vegetables and fruits such as bell peppers, jalapeños, and even mangoes as you wish!

To prepare...
1/2 cup uncooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or canned whole kernel corn*
1/4 cup finely diced red onion
A handful of cherry tomatoes, quartered
1 bunch of cilantro, chopped
1 medium lime, zested and juiced
1 ripe avocado
A generous splash of Tabasco Chipotle Pepper Sauce^

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Meanwhile, prep the other ingredients. Take pot off heat, leave covered for 5 additional minutes. Uncover pot and fluff the quinoa with a fork. Set aside to cool.

2. Mix black beans, corn, onions, tomatoes, quinoa, and cilantro together in a large bowl. Add in lime juice and zest, then season with salt and pepper to taste.

3. Add a generous splash of Tabasco Chipotle Pepper Sauce for some smokey heat. ^Note: Alternatively, whisk together 1/4 cup of olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and some salt and pepper and drizzle over the salad.

4. Finally, top salad with sliced avocado. ¡Buen provecho!

*Note: Now that I got a new cast iron grill at home, I will probably try this recipe again with grilled fresh corn - the flavors will deliver even more bang with charred corn kernels! Hope to come back with an update. 

[Write to me under comments! Check out my Facebook Fan Page and follow me on Instagram @alvinckl]

Thai Spicy Ground Pork Salad | 泰式肉碎沙律 | Larb Moo

Just in time for the Songkran Festival in Thailand - known to many as the water festival stretching the span of three days in welcoming the Thai New Year - I decided to throw a themed dinner party featuring some of the most loved Thai dishes.

At once exotic as it is now familiar to almost every part of the world, Thai cuisine is a profusion of complex flavors and fragrances, guided by the intricate balance of sweet, sour, spicy, and pungent that varies from region to region. I have long had a love affair with Thai food, but it wasn't until I enrolled in my first ever cooking school experience in Chiang Mai have I gained such insight and respect for this truly sensational realm of cooking.

The shimmering golden stupa of a Wat, my solo trip to Chiang Mai | 2012

Having a blast at the Thai Farm Cooking School!

It is hard not to fall in love with Thai food. Fortunately, creating some of the most iconic dishes can be just as easy at home.

Larb (ลาบ) is a classic Isaan dish originating from Northeastern Thailand, and is typically prepared with pork or chicken. Enjoy it with a ball of warm, fresh sticky rice, or wrap it in a luscious lettuce leaf for a delicious starter or a light lunch. Not unlike many Thai dishes, larb takes its flavors and aromas from fish sauce, lime, chili, and sugar, in addition to shallots, abundant herbs, and - most importantly - toasted sticky rice powder, or khao kua (ข้าวคั่ว).

Although hardly visible once mixed into the pork, khao kua imparts a nutty, smoky fragrance and crunch that is characteristic to larb and many Northeastern style dishes and dips. Toasting and grinding rice is SIMPLE, so don't skip it! All the measurements for seasonings below are approximate, as ultimately it is the tongue that knows best (I second Rachel Ray in that I clearly do not swear by precise measuring in the kitchen).

To prepare...

1/4 cup uncooked Thai sticky rice*
1 lb (460 grams) ground pork
1 tablepoon Thai ground chili^
1 tablespoon fish sauce
Pinch of sugar
1 tablespoon fresh lime juice, plus zest of the limes
4 small shallots, chopped
Handful of chopped spring onion
Handful of fresh mint
Handful of fresh cilantro
2 heads of little gem lettuce, rinsed, to serve




*Note: if unavailable, substitute with pearl rice. I used a Korean short-grain variety.
^Note: if unavailable, use crushed red pepper flakes and chili powder like I did!

1. For the khao kua... Heat a dry frying pan on low heat and toss in uncooked rice. Toast the rice until fragrant and nutty, shaking pan occasionally. Turn heat off as soon as the rice turns golden yellow and begins to brown. Set aside to cool slightly. Pound the toasted rice with a mortar and pestle the traditional way or give it a quick blitz in a blender. Be sure not to grind it into fine powder to keep some crunch.



2. For the larb... In a saucepan on medium heat, add ground pork, stirring frequently to break into small pieces until completely cooked. Tip in a heaping tablespoon of toasted rice powder and add chili flakes, sugar, fish sauce, lime juice and zest.

3. In the same pot, mix in chopped spring onion and shallots. Roughly chop some of the mint and cilantro and add to pork mixture. Give the larb a good mix, adding more seasoning and toasted rice until it tastes just right. Be bold!

4. Scatter the remaining mint and cilantro over the larb and dish it out with a fresh bed of gem lettuce leaves. Enjoy!

 【 泰式肉碎沙律 】

泰國新年潑水節將至，唔少遊客都會紛紛快閃泰國濕濕身，當然也不少得豪飲豪食！為響應新年，喺呢度同大家分享最喜愛的泰國東北菜式食譜 — 既辛香惹味又開胃刺激的「肉碎生菜包 ลาบ」! 不過其實生菜包是港式化的享用方式，在泰國多配糯米飯啊～ 如果想炮製出最正宗的東北風味，食譜裡的自製烤米粉 (khao kua) 絕對或不可缺噢！

材料：
泰國糯米          50 克
免治豬肉          460 克 / 1 磅
泰國辣椒粉      1 湯匙
魚露                   1 湯匙
砂糖                   適量
新鮮青檸汁      1 湯匙
乾蔥                   4 顆
蔥                       適量（剁碎）
芫荽                  適量（剁碎）
薄荷葉              適量（剁碎）

烤米粉做法：
用乾鍋烘香糯米，放涼後可用傳統研缽和研杵或攪拌機磨成粉末即成。

肉碎沙律做法：
1. 炒鍋下油預熱，以中火兜炒豬肉至全熟。加入一大湯匙烤米粉、辣椒粉、砂糖、魚露和青檸汁。拌入乾蔥、蔥、芫荽和薄荷葉。拌勻後再依個人口味作調味。
2.  完成後配上各式生菜或糯米飯，風味絕佳！

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Herby Quinoa and Pomegranate Salad

I remember those afternoons when I would order freshly pressed pomegranate juice ubiquitous on the streets of Istanbul. The drink was rich in antioxidants and vitamins, so fresh, and unbelievably inexpensive; I never tired of more. The tight clusters of ruby jewels called arils nestled inside the fruit would release an impressive amount of juices once crushed - a fact that I testified the hard way having cracked open one by hand for the first time in my own kitchen.

Prized as they are where I live, I never really laid my hands on this exquisite fruit until I was recently gifted with two. Elated, my mind quickly raced for ideas to make the most out of these precious fruits. And should I have looked up the best ways to deseed a pomegranate, I might have averted spraying ruby stains up the walls, all across the kitchen floor, and into my eyes. And perhaps I could have excavated the fruit in a third of the time. But hey, as long as I enjoy the fruit of labor, who cares?

Rounding off the nuttiness of quinoa with homegrown herbs, salty olives, tart cranberries, toasted pine nuts, a hint of lemon and rich olive oil and - lastly - the sweet and crunchy "jewels in the crown"

Pomegranate seeds add vibrant color, crunch, a refreshing hint of sweetness, and a touch of festivity to just about anything. I came across Cookie+Kate's Mediterranean-inspired recipe and was instantly hooked. A healthy, light, but filling salad that you can enjoy as a main or a mezze side, this salad practically sings in your mouth with a symphony of contrasting flavors and textures. Substitute couscous for quinoa and leave out olives to suit your preference. If you crave for some creaminess and a savory tang, add feta or crumbled goat cheese. Experiment with different kinds of nuts; personally I find pine nuts a seamless match.

To prepare...
1/2 cup quinoa
2 tablespoons fresh pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 Kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Take pot off heat, leave covered for 5 additional minutes. Uncover the pot and fluff the quinoa with a fork, set aside.

2. While the quinoa is cooking, chop the herbs and toast the pine nuts either on stovetop or in an oven. Remove the nuts from heat as soon as they begin to brown, glisten, and turn fragrant. Meanwhile, prepare the dressing by whisking together the olive oil and lemon juice. Season with salt and pepper (optional).

3. Assembling the salad: Combine quinoa, the chopped parsley and mint, olives, cranberries, pine nuts, and pomegranate in a medium bowl and drizzle in the dressing. Toss to coat and season to taste, adding more olive oil if desired. Serve right away or make ahead and keep refrigerated for several days!
 
Adapted from Cookie+Kate's recipe on http://cookieandkate.com/2014/herbed-quinoa-and-pomegranate-salad/
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