PAD GRA PROW - EASY THAI STREET FOOD RECIPE!

Since I am always and forever dreaming of travel, I thought I’d share a new recipe and popular street food dish today from a country on my bucket list, Thailand. Pad Gra Prow (sometimes also seen spelled Pad Gra Pow or Pad Kra Prow) is a flavourful, ground pork dish that is served on top of a bed of steamed Jasmin rice and topped with a sunny-side-up egg. Not only is it super simple to make but it will have you asking for second helpings! Don’t like pork? That’s okay! Tofu makes a great vegetarian substitute for pork or even ground chicken. Alternatively, if you are looking for a low-carb option you can also substitute the rice for a lettuce wrap which adds an extra refreshing element to this already delicious dish. No matter what your preference, this recipe will have you daydreaming of traveling to Thailand one day soon too.

INGREDIENTS:

Yields 2-3 Servings

2 CUPS of Steamed Jasmin Rice
4 TBSP of Vegetable Oil divided - 1 TBSP and 3 TBSP
1 TBSP of Oyster Sauce
1 TBSP of Soy Sauce
1.5 TSP of Fish Sauce
2 TBSP Garlic - minced
1/2 TSP of Thai chili - minced
1 LB or 450g of Ground Pork - you can substitute for chicken or tofu but squeeze out all the water if you use tofu
1 Cup of French Beans - cut in 1” pieces
1/2 a White Onion - cut in 1/4 inch strips
2 Eggs
1 Cup of Thai Holy Basil - roughly chopped - if you can’t find Thai Holy Basil you can use regular Italian Basil instead
Salt and Pepper

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DIRECTIONS:

Cook rice and set aside.

While rice is cooking, add the oyster sauce, soy sauce and, fish sauce to a bowl and mix thoroughly, set aside

Next, in a wok heat up your vegetable oil and add in your garlic and chili. Cook until fragrant.

Once fragrant, add in your ground pork (or substitute with chicken or crumbled tofu) and allow to cook completely. Salt and pepper as desired.

Next, add in veggies (onion and beans) and continue to cook for about 2 minutes.

During this time/, fry eggs sunny side up in a skillet with a little bit of vegetable oil until whites are cooked but yolk is still runny, set aside.

Once pork/veggies are done, add the sauce mixture you made earlier to the wok and stir until well incorporated.

Next, stir in basil until wilted

Lastly, plate the pad gra prow on top of a bed of rice adding the fried egg on top and garnish with a piece of fresh basil.

Additionally, you can add a lime wedge on the side as well as a few extra small pieces of chili in a tablespoon of fish sauce when serving.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB

An oven roasted rack of lamb recipe!

One thing I love about coming home is eating my mom’s cooking! This week, my mom taught me some of her specialties including her coveted oven-roasted rosemary garlic rack of lamb! Best served alongside her Aglio e olio pasta, this dish is on repeat weekly in our household. If you are looking for a super easy recipe to make this weekend that you can prepare ahead of time, you have to try this oven roasted rack of lamb! It is soooo good and always a crowd pleaser!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

COOKING TIME: 25 Minutes

Serves 4

Rack of Lamb (8-9 ribs) - trimmed
1/4 CUP of Olive Oil
2 TBSP of Fresh Rosemary
2 TSP of Fresh Thyme Leaves
8 Garlic Cloves
Zest of 1 Lemon
Salt and Fresh Cracked Pepper

Kitchen Tools:
Food Processor
Baking Sheet
Meat Thermometer

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HOW TO COOK RACK OF LAMB:

In a food processor, add in your olive oil, rosemary, thyme and lemons zest, pulse until finely chopped.

Salt and Pepper rack of lamb on both sides before covering in marinade and setting aside for 1 hour at room temperature on a baking sheet.

When ready, set oven to 450 and cook lamb for 15 minutes before rotating the baking sheet and continuing to cook for 10 minutes to ensure it cooks evenly and to medium rare. If you have a meat thermometer, for medium rare lamb the internal temperature should be at 130-140 degrees.

When meat is ready, remove from oven and let rest for 10 minutes before chopping it up into individual portions. This will allow the juice to redistribute.

Plate and serve.

Enjoy!

Oven roasted rack of lamb with rosemary and garlic

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I hope you enjoyed this oven roasted rack of lamb recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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PIRI PIRI CHICKEN WITH ROASTED VEGGIES - A PORTUGESE CHICKEN RECIPE

If you’re looking for something healthy and easy to make for dinner tonight that will transport you to the beautiful country of Portugal, may I suggest trying this easy Piri Piri chicken with roasted veggies? Best marinated a day in advance, this Portuguese chicken recipe doesn’t take long to make and always comes out super juicy. I love how the vegetable roast alongside the Piri Piri chicken in the excess fat to perfection until their exterior is crunchy and their insides are soft. Since Piri Piri sauce can be a little spicy and very juicy make sure to pair the chicken and veggies with a simple side like a helping of rice for a well-rounded authentic Portuguese chicken dinner.

Want to try making your own Piri Piri Mix at home? Check out Chef Mireille’s Piri Piri Spice Blend Recipe!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Serves 2 people

- Piri Piri Chicken Glaze -
4 TBSP of Olive Oil
3 Garlic Cloves - pressed
2 TBSP of Piri Piri Spice Mix - For premade I like the clubhouse Piri Piri spice mix or the Farm Boy Mix however you can also check out Chef Mireille’s Piri Piri Spice Blend Recipe and make it at home!
2 TBSP of Lemon Juice
1 TSP of Lime Zest
Salt and Pepper
Whole Chicken - butterflied (mine was about 3.5 lbs) or you can use chicken thighs or quarters

- Roasted Veggies -
2-3 Yukon Potatoes - washed and cut in large pieces. I like to put my cut potato pieces in water while I prep all my ingredients so they don’t oxidize and turn colour. Drain water before use.
2 TBSP of Olive Oil
2 TSP of Piri Piri Spice Mix
Salt and Pepper
1 Large Carrot - chopped roughly
2-3 Shallots - chopped roughly
3 Lemon Slices or Wedges

- Garnish -
Parsley

- Fun Tools -
Meat thermometer

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DIRECTIONS:

The first thing to do is marinate the chicken, preferably for a minimum of 4 hours or better yet overnight. In order to do so you must create the glaze.

Heat up the olive oil for your chicken glaze in a sauce pan and add in pressed garlic. Once they become fragrant (about 2 minutes) add in your Piri Piri spice mix, lemon juice, lemon zest, salt and pepper. Stir and set aside to cool.

Wash and dry your chicken before coating it with the glaze. Make sure to coat both sides of the chicken well before covering with plastic wrap and storing in the fridge. Alternatively, you can also do this in a zip lock bag if you can find one big enough.

When you are ready to start cooking, preheat oven to 375F on convection roast (if you don’t have the setting, roast or bake is fine) and remove your chicken from the fridge. Place chicken and all the glaze in the middle of a sheet or roasting pan.

Next, toss your potatoes in olive oil, Piri Piri mix, and salt and pepper until evenly coated. Place potatoes in the sheet pan surrounding the chicken along with roughly chopped carrots and shallots. Garnish with lemon slices before roasting in the oven for 45-55 minutes on the middle rack or until tender.

If you have a meat thermometer the minimum for chicken is 165. You can use it to check if the chicken is done or you can check manually by cutting into it to see if it’s pink inside. If the chicken is done and the potatoes are not, feel free to take the chicken out of the sheet pan and cover it with aluminum foil to keep warm before placing the veggies back in the oven until they become tender.

When potatoes are ready, add chicken back in and serve!

Enjoy!

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I hope you enjoyed this Piri Piri Chicken Portugues chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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KOREAN PICKLED RADISH RECIPE

I am sure by now you can tell that I have recently developed a slight obsession with Korean food. Now having been introduced to Yangnyeom chicken by my boyfriend’s brother’s Korean girlfriend and already having a previous love for Bibimbap, I now wanted to start sharing recipes for some little side dishes that you often see being served with Korean food like this one, a simple Korean pickled radish dish. Unlike regular radish, Korean radish is massive in size and white on the outside as well as the inside. Usually served pickled along with other small side dishes, I find Korean pickled radish to be refreshing, almost like a palette cleanser that goes well with spicy dishes. Pickled korean radish can also be stored easily in the fridge for up to two weeks and made in batches which makes it easy to pull out during mealtime. We recently made Korean pickled radish to go with our Yangnyeom chicken dinner the other week and it was the best compliment for the dish! I think you will feel the same way also! Hope you like it!

INGREDIENTS:

- Pickled Korean Radish -

1 lbs of Korean Radish, peeled and cubbed
1/3 CUP of Sugar
1/3 CUP & 1 TBSP of White Vinegar
3/4 CUP of Water
1 TSP of Kosher Salt

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DIRECTIONS:

Combine sugar, vinegar, salt, and water in a large glass pickling jar and give it a stir so that it can mix well.

Next, add in your cubed radish, seal with a lid, and place in the fridge.

Allow to ‘pickle’ for a minimum of 2 hours before serving.

Korean pickled radish can be stored in the fridge for up to two weeks.

P.S. This recipe is usually served and pairs really well with Korean Fried Chicken (pictured below).

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I hope you enjoyed this pickled Korean radish recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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HEALTHY-ISH SPICY KOREAN 'FRIED' CHICKEN (YANGNYEOM)

Yangnyeom (or Yum Yum chicken as we like to call it), is a fried Korean chicken recipe, usually served breaded, and coated in a red, spicy, Korean fried chicken sticky red sauce. My boyfriend’s brother’s Korean girlfriend recently made this fried Korean chicken for the family and we all loved the sweet-salty-spicy flavors. Since we are all health-conscious, slight changes were made to the typical traditional recipe (no flour, frying in oil, and less sugar) but the results were just as tasty. If you feel like making something unique and easy for dinner, I highly recommend giving this recipe a go. It pairs beautifully with Korean pickled radish, a bowl of sticky rice, and of course, a nice cold beer!

Enjoy!

INGREDIENTS:

- BBQ Chicken Marinade -
3 LBS of Drumsticks
Vegetable OIl (enough to coat chicken)

- Korean Sauce -
2 TBSP of Rice Vinegar
2 TSP Ginger (minced or grated)
3 TBSP of Ketchup
2 TBSP of Honey
2 TBSP of Brown Sugar
2 TBSP of Soya Sauce
2 TBSP of Garlic (minced or grated)
1 TBSP of Sesame Oil
2-2.5 TBSP of Hot Chilli Paste (Gochujang) *depending on how hot you want

- Garnish -
Roasted Sesame Seeds
Green Onions, finely shredded

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DIRECTIONS:

Coat the chicken in vegetable oil and bbq till they are cooked through.

In a deep saucepan or wok create your Korean Chicken Sauce and heat up over low to medium heat, stir well. Once it starts to bubble, reduce heat, add in your bbq chicken and toss until well coated in sauce.

Remove chicken from heat and garnish with roasted sesame seeds and green onion before serving.

Enjoy!

P.S. This recipe is usually served and pairs really well with Korean pickled radish (pictured below)!

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I hope you enjoyed this spicy Korean chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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