My Kitchen, My World…Thailand!
So I am a little late. But better late than never!
Back in 2001, right at the beginning of our travels, really, Jon and I spent close to a month traveling around Thailand. It was winter here in the States, and oh so warm and beautiful in Southeast Asia. We were lucky enough to spend a few days in Bangkok, where we stayed in the fantastic Marriott on the Chao Phraya river. From there, we chartered a longtail boat to see the temples, the Alligator Farm, and some great shopping areas. We were also fortunate to get front row seating at Thai boxing match (though the front row still has cockroaches. Ick.)
Once we left Bangkok, we spent a week or so on Koh Phi Phi, an amazingly gorgeous little island in the middle of the Andaman Sea. We holed up in a tiny little beach bungalow that cost us a mere $25 a night including breakfast.
Most of the days we would spend perfecting our backfloat in the crystal clear water or staying cool in the pool. Lots of times we would shop in the evenings on the way to dinner, as walking was the only means of transport on Phi Phi. Food was amazing there – and crepes filled with bananas and chocolate made by street vendors are, for me, impossible to recreate here at home.
One morning, on my birthday, (also our anniversary) I awoke early by accident (or because it was SO HOT) and saw the most amazing sunrise. I still think about it from time to time, and wonder if I will ever see another quite as beautiful. (this photo is unedited, by the way – it is just as I saw it – and I had to scan it in because back then, I had a real camera – not this digital stuff!)
Sadly, Koh Phi Phi was destoyed, completely, by the tsunami a few years ago. It is such a small island, but the residents have it back into shape now I am told. I will go back there someday…when Seven can go with us. I’ve never seen anything like it.
After Phi Phi, we went back to the more touristy area of Phuket and stayed another week or so. There we had a big, fabulous suite with kitchen. What sucked is I was sick most of the time there – but this hotel was so great that they purchased a movie player for my room so that I could watch bootleg American movies. I have many great memories of that trip. One that is truly special to me is a dinner we had at our hotel the night after our 1 year anniversary, when Jon surprised me by having the Thai guitarist who was roaming the restaurant play “Love is All Around” by the Troggs for me. It was our first dance at our wedding, and the fact that this little known song made it in to the repetoire of the Thai musician seems miraculous to me. We danced right there in the middle of that restaurant – and I will never forget it.
So those are the things I think of when I think Thailand.
When trying to decide on something to make for this week of MKMW, I knew I wanted something that I would be willing to make again and again. it took a lot of recipe hunting, but what I settled on actually became a recipe of my own, created out of a few different Thai recipes. That means I get to name it…and I am calling it Phuket Pockets filled with Bangkok Beef.
Let me start with the recipe for the meat. This concoction was derived from the recipe for Beef Massaman and Panang Beef Balls, both found at recipezaar. I wanted to use hamburger, as I had plenty in the freezer. I also had some fresh onions and green onions in the garden that were waiting on me. Everything else I happened to have, so it as super easy to put together. What I love about this MKMW journey is that I would have NEVER considered putting the ingredients together before. Ever. But both Jon and I really liked it – enough that Jon had two helpings and we both agreed it would be something we would have again. So simple, too! While the beef was defrosting in the microwave, I was sauteeing the rest. When the beef was ready to cook 6 minutes later, I just threw it in the wok with the rest and in about 5 minutes it was done!
Earlier in the day, I had decided to make pita bread. Why haven’t I ever made this before? It was super easy, and this bread is so good! I used a recipe from recipezaar, and added a few spices from my cabinet just to make it have a little more flavor. (Basil, Oregano, Parmesan, etc.)
I had enough for dinner to stuff the beef in, plus, there are at least 10 more left over. At least. They would be great with luncheon meats, chicken salad…anything you use bread for. A breakfast pita of eggs and sausage would be excellent as well. Use your imagination…and give this recipe a try! Update: Tonight I topped a few pitas with cheese, leftover grilled pork, spinach, potatoes and green onions for dinner tonights, and baked them until all the cheese was melted, essentially making Pita Pizzas. They were DELISH!! I served them with a spinach, strawberry & blueberry salad..and voila – excellent dinner in no time flat!! (I just love using up leftovers – it makes me feel domestic…) ooh, and sorry for the ugly pic, we were actually EATING them when hub says – these are really good – you should take pictures…now THAT’S a compliment…
And now, for your recipes…
Phuket Pockets
serves 4
“Bangkok Beef”
1 pound ground beef
2 carrots, thinly sliced
1 green onion
4 oz. coconut milk
1 Tbsp. chopped garlic
1/2 white onion, chopped
3 Tbsp. Peanut Butter
4 Tbsp. Vegetable Oil
1/2 Tbsp. Cilantro
3+ Tbsp. Worchestershire Sauce (to taste)
2 tsp. Curry Powder (to taste)
Salt & Pepper (to taste)
Combine oil, onions and carrots in pan or wok and sautee. Add garlic after vegetables soften a bit. Stir in coconut milk, peanut butter and curry powder until well combined. Add beef and worchestershire sauce, sprinkle with cilantro when beef is no longer pink. Add salt and pepper to taste. Remove from heat.
When comfortable to handle, fill pita bread with beef mixture and fresh spinach leaves. Serve immediately.
Pita Bread
recipe from recipezaar.com
Ingredients
2 cups warm water
1 teaspoon sugar
1 package dry yeast (or 1 tb)
5 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons salt
Directions
1 In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
2 Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
3 With wooden spoon, beat in enough of the remaining flour to make stiff dough.
4 Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
5 Place dough in lightly greased bowl, turning to grease all over.
6 Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
7 Divide dough into 16 or 32 pieces.
8 On lightly floured surface, roll each piece into 7″ or 4″ rounds.
9 Cover and let rise for 15 minutes or until slightly risen.
10 Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
11 Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
I really can’t say enough how pleased I am with this recipe. it was so good, and so different…the peanut butter really did give the beef an amazing flavor without being too much for our American palates. What a great way to jazz up a typical hamburger! If you try it, please do let me know what you thought…I’d love to know!
