Archive for April, 2012

Friday, April 27, 2012

green mangos and jaeow

It’s an addiction I can’t seem to kick since I’ve been back from my trip. When you have tons of mangos all around you and you just can’t wait for them to get ripe and sweet, what do ya do? you pick them green and eat them tart and whip up a dip (jaeow) that’s sweet, savory and spicy.

Not just mangos too, anything tart really. Growing up in Canada we adapted this snack to what was around, tart crab apples worked as did firm granny smith apples. This recent trip far east and there was no need to make do, the real deal and I’d snack on green mangos all day long, everyday. The Keo mango variety hands down my favorite

and tart gooseberries fresh off the tree works too.

Sweet Savory Spicy Jaeow (Dip)

1 1/2 Tbsp fish sauce

2 Tbsp coconut sugar (coconut or palm sugar is ideal, any kind of sugar will work though)

1 tsp ba daek (an anchovy based sauce, if you don’t have this sauce just replace it with fish sauce)

1 tsp roasted Thai chili flakes (optional, more or less depending on how spicy you’d like it)

2 tsp roasted rice powder

1 large shallot (thinly sliced)

a few fresh thinly sliced Thai bird’s eye chilis (optional, more or less depending on how spicy you’d like it)

1. Mix everything together, the sugar should dissolve some.

Back home and I’m making do, I found a firm, not nearly ripe mango at the market, it’s still too on the yellow side but at least it’s firm, they really should be green and firm for this snack. Peel the skin off of the mango, slice it up any which way, dip each piece into the dip as you would do with carrot sticks and ranch dressing.

Wednesday, April 25, 2012

inspiration

Unpacking here and I’m shuffling through odds and ends. It’s strange to see what’s made it through all my moves, what my young self thought then was so important to keep. This old pic I ripped out of a Japanese fashion mag years ago, the sweater with the cut-outs, the holes for your thumbs was gonna be one of those things I would make when I’d get down to knitting. It hasn’t happened yet, inspiring nonetheless.

And cheers to Grace Coddington! the world’s most famous fashion stylist and much admired creative director celebrating 70 candles.

Cake? I’ll take care of that right away, fresh berries and whipped cream parfait from Whole Foods works.

Saturday, April 21, 2012

ridiculist

Been back for 2 weeks now, my head committed and completely back to wrapping up this house reno. 3 more mahogany doors to install, the trim as well as around the windows, finish the bathtub, pick and order bathroom wall sconces, hang one last mirror, decide on art and photos, ceiling fans for the bedrooms, put up the last bit of the soffit, put floorboards down in the last bedroom, blah, blah, blah…does it ever end?

Motivated I am and I came across these Maison Martin Margiela runners on the Barney’s site last night, $525, you gotta be kidding me? After a two year house reno I have a bunch of runners that look just like this, one of a kind and they’re all yours for half the price, women’s size 7.5, men’s size 8 and 9. Seriously!?

Nearing the finish line and decor ideas appear left and right here. Dude sent me this link for bedspreads, looks like the recycling bin, homeless chic, anyone?

Thursday, April 19, 2012

roasted young coconuts

It’s been around forever, too bad it’s not so common in this part of the world. Roasted young coconuts, next level coconut water and if you get the chance, try it.

The green skins get cut off and they’re thrown in a fire, they come out looking like this.

Then the coconuts are put in a huge pot of simmering water over a hot fire for about 20-30 minutes. Once removed from the water the thick husks then get roughly chopped off, they get sanded smooth and now they’re ready to be sold at market.

Knife skills are important, crack ’em open

and get hydrated. Watching the process first hand, all the labor involved and they’re definitely worth every penny and then some, so tasty.

Saturday, April 14, 2012

green thumbs

My dad’s green thumbs and there’s no lack of flowers or fruit in the yard.

The mango tree in the front yard is doing alright, as is the neighbor’s lychee tree.

A busy body family we are and the front yard becomes quite the operation, a constant rotation of drying pandan leaves, galanga root, thai red chilis and steamed bananas that I would bring back home with me.

My 100+ year old grandmother of course not left out of the day’s activities, here she is chopping pandan leaves to dry, preparing plants to pickle and shaking wilted flowers and leaves off a tree with a stick.

Thursday, April 12, 2012

Vientiane, Laos

Home James! Yes, I made it back from so far away. Air travel period, especially to the other side of the world with this giant metal tube carrying hundreds of passengers and all our luggage, pretty much “a chair in the sky” and how amazing it is these things can fly, for real? no joke.

I’ll miss the long hot lazy days along the Mekong River

and temple bells ringing at 6am, our household’s early morning temple runs and the community shares offerings with the monks daily

Seeing family is always nice, so many kindred spirits and history from way back and my agenda for 2 weeks? nothing pressing. Breakfast every morning with my dear aunt and uncle

Our favorite breakfast, Vietnamese rice crepes with freshly baked baguettes and coconut water from the coconuts in the front yard.

and my dad in charge of drinks, skillfully pulling down each coconut for us

my favorite part’s the center, the creamy and soft flesh of fresh young coconuts is very tasty.

I managed to eat every amazing dish and fresh fruit in season too, sweet mangosteens and rambutans

and jackfruit from my uncle Koe and aunt Li’s yard

fetching for mangos too in front of Cafe Yen Yen, our favorite neighborhood spot and cheremoyas (apple custard)

A short trip to the heart of the city

and this fancy hotel will pick you up in their old British taxi cab if you please

fresh produce everywhere

and fresh rice noodles too

for all those amazing rice noodle soups; a Lao take on nose to tail rice noodle soup is a favorite and with Vietnam as a neighbor, classic pho is a staple too.

and a twist on everyone’s favorite, green papaya salad but this one’s more like “the kitchen sink salad.” Done up exactly the same way as green papaya salad just without the papaya and instead you name it? noodles, macaroni, cabbage, squid, etc. spicy and savory with fresh lime, it all works even the new dude in town gives it a thumbs up, Vientiane’s latest and greatest statue of a highly respected general from way back.

Shabu shabu Lao style (sukiyaki/seen joum) is always good, cooking seafood or thinly sliced sirloin along with all sorts of fresh green leafy vegetables in a steaming broth with a dash of fresh coconut water and onions with all kinds of amazing dips (jaeow) is hard to refuse. And grilling shrimp or fish or thinly sliced steak, etc. (dahd seen) and then wrapping it all up in lettuce and fresh herbs with dips always satisfies too.

And bakers mastering their craft over there as well, freshly baked baguettes for pate sandwiches (more famously known as banh mi) and light and fluffy, creamy birthday cakes

Of course some Beer Lao with every meal, hands down my favorite beer in the world, made with fresh spring water and it goes down smooth. It’s kinda hard to find outside of Laos, I’ve been told though Belgium’s Stella Artoise beer comes close.

I was also a frequent diner at the neighborhood duck restaurant owned by our friend, Tak. Equipped with a bag of charcoal and a spray bottle of water well-seasoned ducks are grilled all day, every day over a carefully monitored flame and temperature. One of my favorite meals is larb duck, a traditional Lao minced duck salad tossed with fresh herbs and spices, a squeeze of fresh lime and a steaming hot bowl of simple duck broth soup with lemongrass, kaffir lime leaves and cherry tomatoes, eaten with sticky rice, it’s so good.

Traditional body massages were a part of our daily drill too

and some quality time spent with my cousins at our local neighborhood sauna. This old photo of the 2 sisters when they were kids captures them perfectly, always long chats and laughter for days

while we steamed away in the wet sauna heavily scented with fresh kaffir limes, so refreshing while we scrubbed our bodies with a paste made of tamarind and water, nature’s own exfolliant, easy. Headed home afterwards and the oldest of the two sisters makes the best bamboo shoots and mushroom soup (gaeng nor mai) in town, let’s call it a day!