July 12, 2011

Cilantro Root Season

Of all the wonderful fruits and vegetables that are coming into season, cilantro root is the one that I am most excited about right now (sorry, dear cherries). Cilantro Root has a delicious herbal flavour, packs a powerful cilantro punch without being too cilantro-y, and is an essential ingredient in all kinds of Thai recipes. And it’s in season
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Categories: Asian Foods, Asian Vegetables, Cooking in Season, Essential Thai, Extreme Foodie, Feature Ingredients, Heidi's How-To, Locavore Gone Loca, Spices, Technique technique technique, Thai Ingredients

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May 14, 2011

Spot Prawn Curry

I prefer a green curry with seafood, but this is what I had on hand the other night when I came home with my impulse purchase of fresh, amazing, local spot prawns. Stop me before I go on and on about spot prawns. The local season is so short that I go a little off
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Categories: Asian Foods, Cooking in Season, Dinner Solution Recipes, Essential Thai, Feature Ingredients, Fish and Seafood 101, Foodgasm!, Heidi's How-To, Local Harvest Recipes, Locavore Gone Loca, My Life in Food, Quick and Dirty, Recipe File, Technique technique technique, Thai Ingredients, Thai Recipes

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June 22, 2010

How to Cut and Juice a Lime

How frustrating it is to juice a lime! But I have an awesome trick for you. Quick, easy, with step-by-step illustrations and guaranteed satisfying results.

Categories: Essential Thai, Feature Ingredients, Fruit, Heidi's How-To, Technique technique technique, Thai Ingredients

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May 19, 2010

Thai Style Stir-Fried Greens

Yesterday, I did some experimenting with a beautfiul bunch of yin choy, otherwise known as Amaranth greens. You can read all about it here. In that post, I mentioned that I used the greens in a favourite recipe, Thai Stir-Fried Greens. As promised, here is the recipe. Aside: Cooking any green vegetable according to this
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Categories: Asian Foods, Asian Vegetables, Cooking in Season, Essential Thai, Feature Ingredients, Heidi's How-To, Recipe File, Technique technique technique, Thai Ingredients, Thai Recipes, Vegetarian Recipes

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May 18, 2010

Yin Choy, aka Amaranth Greens

I have been eyeing up yin choy, the beautiful fuschia-stained green vegetable in the Chinese market. I am finally given an excuse to take some home and experiment.

Categories: Asian Foods, Asian Vegetables, Cooking in Season, Feature Ingredients, Heidi's How-To, My Life in Food, Taste Test, Thai Ingredients

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May 14, 2010

How to Cut a Mango

Many of us are mango-challenged, which is completely understandable. Mangoes hide a huge, hard, flattened pit inside themselves, making it impossible for a mango to be cut in half like a normal piece of fruit. Ever. But mangoes are easily dealt with using the following technique. There is still more mango to use! (Especially on an Ataulfo mango). People often suck
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Categories: Asian Foods, Cooking in Season, Feature Ingredients, Fruit, Heidi's How-To, Technique technique technique, Thai Ingredients

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May 13, 2010

Ataulfo Mango: No Floss Needed

Spring is mango season. They are ripe, they are cheap, they are abundant. One of my (many) spring mantras: “Mango mango mango mango MANGO!” This is the perfect time of year to feature my all-time favourite mango variety: Ataulfo mango. Otherwise known as Philippine mango, or more commonly as “those little orange mangoes”. Ataulfo mangoes
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