23
May 12

Lunch Date

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{beef satay}

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{garlic tofu}

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{a very different but tasty tom yum soup with noodles and pork}

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{spicy mint noodles}

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{McD's for dessert}

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{Snickers McFlurry}

I visited my BFF at work and said hi to my old bosses and co-workers. Then we headed out for a lunch date. Only we can order 4 dishes for 2 little people and head over to McD’s for dessert. Oink.


02
May 12

Weekend Recap :: First Grubs in My New City

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{all the Korean goodies...thanks to C-Nance!}

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{Saturday lunch date with my BFF at Ojiya}

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{red snapper}

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{hamachi}

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{ice green tea}

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{fried pork cheek}

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{wish I was having this bite right now}

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{live shrimp...my fave! sushi man showed us the live shrimp he was serving us}

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{fried shrimp heads}

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{uni...another fave of mine! and a different red snapper}

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{red snapper again}

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{Kumamoto oysters}

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{halibut}

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{fish roe}

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{round 1.5}

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{hubby brought home The Hat}

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{I only ate half...and then the other half later.}

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{S-1 from Thai Original BBQ!!!}

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{absolute necessities}

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{refueling from Friday's leftovers}

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{finishing off the weekend}

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{Guess what that is!}

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{BFF brought me El Taurino hot sauce!!}

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{dipping ain't cuttin' it}

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{that's how I do}

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{never complete without wings}

Is it too late for a weekend recap of last weekend? But I had to share. Better late than never!

I must say it is totally awesome being near my besties. Living in SD, nobody could just “stop by” or come over to hang out at my place. We wasted no time, and they came over on Friday (moved here on Thursday) for another good time full of laughs…and food! On Saturday, my BFF treated me to lunch at one of her faves, Ojiya, a sushi bar by my place. I haven’t been back, but trust me, I have been thinking about it for the past week. Must go back ASAP! And the photos are only half the serving of what we had! My BFF loves me so. Sunday was spent with my hubby who got back from his bro’s bachelor party trip, and what better way to start than with S-1 at Thai Original BBQ?! It’s only 3 minutes away! Seriously?? Coming from Solana Beach where we were close to NOTHING, it is amazing being around so many yummy establishments, as well as everything else we need. You name it, we got it within 2-5 minutes. No joke. I love this city!

Happy Friday and hope you have a yummy weekend!


17
Feb 12

Thai Chicken Curry

After trying Thai in your kitchen, you’ll be reluctant to ever eat at or order from a Thai restaurant again. The first time I ever made Thai food myself, I couldn’t believe how easy and cheap it was! And the taste? I have to admit it’s restaurant worthy. And you know what you’re putting into it! It’s a serious win-win situation.

Thai Chicken Curry

Ingredients

  • 1 can coconut milk
  • 1 1/2 tsp Thai curry paste
  • 1 bell pepper sliced
  • 1 white or red onion sliced
  • 1 lb. chicken breast or tenders cut into strips or bite-size
  • 1 tbsp honey or brown sugar
  • 1 tbsp fish sauce
  • 1 tsp ginger paste or minced
  • 1 cup chopped tomatoes seeded
  • fresh basil leaves torn
  • frozen green peas
  • juice of half a lime
  • salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened, about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.

First prep your veggies. And don’t be limited by these. You can add whatever your little heart desires. I used these yellow sweet mini peppers instead of bell peppers, because they were in the fridge being ignored.

Then cut your chicken anyway you want. I cut them into sashimi-looking pieces, because I wanted to feel like a sushi chef.

And these are the rest of the ingredients, minus the ginger paste. If you buy a little jar of the Thai red curry paste, it will last forever. Same goes for the fish sauce. I usually use the Three Crabs brand fish sauce, but this Thai Kitchen brand was lingering in my fridge for a while.

Bring 1/4 can of coconut milk and curry paste to a boil over medium-high heat, stirring to mix.

Sauté pepper and onion slices for about 5 minutes.

Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Cook for about 5 minutes or until chicken is cooked thoroughly.

Then add your tomatoes, basil, frozen peas, and lime. Simmer for about 1 minute. Doesn’t my nail color look great against the lime?

Forgot to add my frozen peas. I feel like frozen peas are almost a must for this. Not only does it add color, but I love the texture of them in every bite. Of course you have to use frozen peas for that almost-crunch. No canned peas please.

Add salt to taste, and garnish with fresh basil to be fancy. A bowl of steaming rice is also a must.

Wasn’t that super easy?

Thai Chicken Curry

Ingredients

• 1 can coconut milk
• 1 1/2 tsp Thai curry paste
• 1 bell pepper sliced
• 1 white or red onion sliced
• 1 lb. chicken breast or tenders cut into strips or bite-size
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp ginger paste or minced
• 1 cup chopped tomatoes seeded
• fresh basil leaves torn
• frozen green peas
• juice of half a lime
• salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
http://cynthiakim.com/2012/02/17/thai-chicken-curry/