Khai Jiao: Thai Omelette with Garlic, Tomatoes, Shallots, and Cilantro

When it comes to eggs, I'm what you Instagram hashtaggers would call an "Egg Slut." I LOVE eggs and could eat them prepared in a lot of ways whether it's boiled, poached, fried, scrambled, or even steamed (very popular in Japan). Not only are eggs delicious, in moderation, they are packed with nutrition!

In Thailand, eggs are often made to accompany and enhance a certain dish. The most popular one and my all-time favorite being "Pad Krapow" where an egg is fried to crispy (edges) and gooey (yolk) perfection then placed on top of a stir-fry of whatever meat or seafood you choose with garlic, holy basil, and chilis. In the mornings, you can also find poached eggs in our congee of minced pork, ginger, and scallions (this is probably the closest you're going to get to "Breakfast" food), but of all the different ways to eat eggs in Thailand, the "Kai Jiao" is probably the most popular or "fancy" way of preparing eggs because it can be served as an extra dish or on its own.

Khai Jiao is the first Thai dish my mom taught me how to make. She always said, "Rich or poor, you can always count on a delicious and satisfying meal with a Thai Omelette!" She was right because in the first couple of years after college when I moved to DC, I was living in an apartment I couldn't afford and was basically surviving off of Thai Omelettes (and packaged Ramen). Thus, I've spent countless hours perfecting the flavors and execution of this special omelette, not to mention all the experimenting I did with different fillings and combinations. I love that you can add whatever you want to it and it's still good! This combination of garlic, tomatoes, shallots, and cilantro happens to be my go-to, but in Thailand this dish is most famously made with minced pork, "Khai Jiao Moo Sap."

...And yes, we also eat this with rice.

Ingredients (serves 2 - 4):

- 5 Fresh Eggs, beat well
- 2 Garlic, minced
- 3 Shallots, sliced thin
- 4 Cherry Tomatoes, halved
- 2-3 Thai Bird Eye Chilies, chopped up (add none, less or more depending on heat preference)
- 2 tbs Cilantro, chopped
- 1 tsp Ros Dee Chicken Flavor Seasoning
- 1 tbs Fish Sauce
- 2 tsp Maggie Sauce
- Cooking Oil
- White Pepper Powder

Directions:

1. Crack the eggs into a bowl and beat well (I use a fork for this)

2. Before dumping any of the ingredients in with the eggs, add a liberal amount of cooking oil into your WOK (yes, this omelette is made in a wok and NOT a flat pan). Not enough oil for deep frying or that would make it too greasy, but enough so that the omelette can obtain a nice, slightly crispy edge when it's cooking

3. Mix the shallots, tomatoes, chillies, and 1 tbs of cilantro in with the eggs, then add the Ros Dee seasoning, fish sauce, and Maggie sauce. Mix well and set aside

4. Once the oil is hot, throw the minced garlic into the wok. Cook for about 20 seconds or until the garlic has browned. Pour in the egg mixture and immediately with a fork, make sure to disperse the ingredients around to ensure the perfect bite each time (the garlic also tends to be pushed towards the edges so bring them into the omelette and be sure to spread out the tomatoes so they don't make one area of the omelette too heavy to flip)

5. Cook on high heat for about 10 more seconds, allowing the edges of the omelette to gain a slight crisp and turning the bottom a nice brown before lowering to Medium-Low heat.* Run your spatula around the entire edge of the omelette to make sure it's not sticking to the pan and also be sure to check the bottom of the omelette frequently so it doesn't burn, adjusting your heat accordingly

*If you find that the bottom is cooked really well but the egg is still very raw and runny on top, lift half of the omelette up with your spatula and allow the raw (egg) mixture to run underneath so it cooks better

6. Once the bottom is nicely cooked and the egg is a little more formed on top (not as liquidy), get the spatula under the omelette and in one quick and swift movement, flip the entire omelette onto its other side.** Cook for about 2 more minutes or until the omelette is done. If it looks done but you're concerned that it might be raw in the center then stab it with a fork. If it's runny then turn the heat down even more and let it cook for another minute or so

**Do not be discouraged if it falls apart when you try to flip it! Even if you end up having to cut it in half to flip or end up with two or three big pieces of the omelette, as long as you didn't end up with scrambled eggs, you're okay!

7. Once the omelette is cooked through, slide it onto a plate, give it a few shakes of that white pepper powder and then garnish with the remaining cilantro. Serve and enjoy with rice!

As simple as this sounds, it'll probably take you a few go's to perfect your Thai Omelette...There's definitely a technique to making an omelette (any omelette!) and it requires a lot of patience, practice, and fidgeting with your stove to find that ideal cooking temperature. Feel free to also experiment with different fillings! My other favorite combination is garlic, mushrooms, and shallots...mmmm! Yum!

Well, thank you for stopping by and I hope you enjoy creating your very own "Khai Jiao!"

Chokh Dee!

Stevie

Tom Kha Gai: Thai Coconut Chicken Soup

Hello and Happy Monday!

In case you haven't noticed, I freaking love soup. I could eat soup every day of the week in both scalding hot and freezing cold weather. It's definitely the Thai in me (there's no such thing as "Winter" over there) and one of the things my husband finds most bizarre and kind of annoying, especially when it's Summer, 100 degrees outside and I'm dragging him to Pho 75 for lunch - or breakfast - Us Thais...we don't really understand the concept of "Breakfast" food, which is why every meal is served with rice and you can easily have dinner for breakfast, breakfast for lunch, and lunch for dinner! Unless you check your watch, there's no telling what time of day it is when you're having a meal at our house in Thailand. Just ask my in-laws, their bellies were full of rice 24/7 when they came to visit! 

Having no concept of "Breakfast" and eating rice all the time used to embarrass the sh*t out of me as a kid and one of the reasons why I was always hesitant to have my non-Asian/White friends spend the night. Well, that and the fact that I always had to try and come up with some creative excuses as to why our house barely had any furniture in it and why the few pieces we did have were all pushed up against the wall and covered in plastic...? The best explanation I could come up with was that my mom was (forever) "redecorating"...But the truth is, like most Thais, she hates clutter, is totally OCD when it comes to cleaning, finds that furniture is always getting in the way of cleaning and is therefore more annoying than practical or even comfortable! Oh no, unless we had guests or my dad was around to insist we stopped behaving like cave people sitting around huddled and eating on the floor, the dining table went unused in the corner and the couch was just a teasing display of comfort.

Anyway, I was always afraid my non-Asian/White  friends would make fun of me or thought my family was weird or poor or something because we couldn't afford to serve an "American" or "English-Style" breakfast. I remember one time I was having an English friend of mine spend the night, she was so cool and I was so excited she accepted my invitation I went to my mom beforehand and asked her to PA-LEASE make us an American Breakfast - you know, a scrambled eggs, sausage, bacon, jam & toast kinda breakfast? She agreed and did, and served it all on a plate OVER RICE...?!? 

So what does that have anything to do with this soup? Nothing - Other than the fact that you can eat it it for breakfast and over rice.

Alright, enough of my ramblings, here's what you need to make this Double Yummy Too Much soup!

Ingredients (6-8 servings): 

- 1.5 lbs of skinless, boneless, Chicken Breast - Cut up in small, bite-sized chunks

- 20 Grape or Cherry Tomatoes - Just rinse, no need to cut up

- 12 White/Cremini Mushrooms - Cut off the stems, rinse, and quartered

- 1 fresh stalk of Lemongrass - Rinse then slice into smaller, diagonal pieces 

- 6-7 slices of Galanga (a.k.a. "Thai Ginger" NOT to be confused with regular Ginger. I buy them frozen and pre-sliced.)

- 5 Thai "Birds Eye Chilies" (My local Thai store didn't have these over the weekend so I had to substitute with another type of chili that aren't as spicy. Since they're bigger - photo below - I used 4) - Slice each chili into smaller, diagonal pieces 

- 1 whole Lime

- 2 Kaffir Lime Leaves
- 1 can of Chaokoh Coconut Milk (DO NOT SUBSTITUTE - It has to be THIS one because unfortunately, what I've discovered is that not all cans of coconut milk tastes the same. This is available on Amazon and at any decent Asian/Thai grocery store.)

- 1 cube Chicken Bouillon

- 1 tbs Mushroom Soy Sauce/ Light Soy Sauce

- 2 tbs Fish Sauce

- 1/2 tsp Maggie Sauce

- Cilantro for garnishing 

Directions:

1. Bring 1 quart of water to a boil then add the Chicken Bouillon Cube. Once the cube has properly dissolved, lower to Medium High heat and add the sliced Lemongrass and Galanga

2. Shake vigorously prior to opening then add the entire can of the Coconut Milk to the broth. Lower to Medium or Medium-Low heat so that the soup isn't bubbling and boiling over the pot

3. Add the Kaffir Lime Leaves, Tomatoes and Mushrooms. Let cook for about a minute, stirring occasionally

4. Add the chicken to the broth. DO NOT STIR. Make sure the meat is cooked on the outside (turns white) before stirring to separate the pieces of chicken that are stuck together. About 20-30 seconds

5. Add the Chilies, stir, and let cook for about a minute before adding the Light Soy Sauce, the Fish Sauce, the Maggie Sauce, and then the Lime* (just cut in half and squeeze in the juice). 

*Taste the broth with just half of the lime juice first and see how you like it before adding the whole lime. If you like how it tastes with just half of the lime then no need to add the other half. I prefer the flavor of the soup with the whole lime, but I think it's a matter of preference.

6. At this point you can probably lower the heat to Low while the chicken cooks. It doesn't take long, maybe like 3-4 minutes max but be sure to check on the chicken so it doesn't over cook and turn chewy/rubbery. You can check by spooning out a piece and cutting it in half - if it's white all the way through (no raw/pink spots) you're good to go!

Turn off the heat, serve yourself a bowl garnished with some fresh chopped-up cilantro and enjoy with a bowl of white Jasmine rice! (Oh and in case you didn't know, you're not supposed to eat the Lemongrass, Galanga, or Kaffir Lime Leaves!).

Thanks for stopping by and as always, Chokh Dee!

Stevie 

Tom Jued: A Classic Thai Soup of Minced Pork, Tofu and Bok Choy

Hello Friends!

If it's freezing where you are, if your body has succumbed to this cold that's going around, and if you're in the market for a healthier soup option than that can of Progresso Chicken Noodle Soup that's sitting in your pantry then this recipe is for you! Even if you don't like pork, you can easily substitute the meat with either ground chicken or ground turkey - it changes the flavor a bit, but trust me, it's still very Double Yummy Too Much!

In Thai, this dish is called, "Tom Jued" translated to mean "Bland Soup." I know. WTF. Sounds awful right? WRONG. This soup is the bomb, especially during the winter and when you're not feeling well. THIS is the dish that takes me back to my childhood; This is the dish that my mom would make for me whenever I was sick so to me, this soup is so much more than just "Double Yummy Too Much"...this dish represents Love because it was always/is always Made with Love.

So why such a shitty name? Honestly, I have no idea but the only reason I can think of is because it doesn't have all the crazy flavors you'd typically expect from a Thai dish - It's not sweet and salty and spicy and sour all in one bite, no, it's not bursting with that kind of flavor; It's really just simple, hearty, comforting deliciousness that will give you the warm and fuzzies.

And without further ado, let's get started.

Ingredients (4-6 servings):

- 1/2 lb of Ground Pork
- 1/2 block of Soft Tofu
- 3 heads(?) of Bok Choy
- 1 good size stalk of Chinese Celery
- 1 TBS of Preserved Cabbage
- 1 Cube of Chicken Bouillon
- 1/4 TSP of Maggie Sauce
- A few shakes (like 3-4) of Garlic Powder
- A few shakes (like 3-4) of Black Pepper
- A pinch of Salt

 

Directions:

Before you start preparing the soup, get your rice going in the rice cooker because this soup should be served with White Jasmine Rice on the side.

1. While the rice is cooking, let's prepare the pork balls by mixing the Garlic Powder, Black Pepper, Salt, and Maggie Sauce into the Ground Pork. I use my hands to mix everything up but if you don't like touching raw meat then use a fork and just fold the meat into itself, pressing down to ensure that the seasoning is well mixed into the meat. Once done, set aside while you get everything else ready.

2. Rinse then boil the Bok Choy in a separate, smaller pot. Just put them in water for 2-3 minutes or until the color changes to a rich green. It doesn't take long so be careful not to overcook or else it will turn soft/mushy and bitter; hence, boiling them in a separate pot and adding just enough for this serving. If you think there will be soup left over then feel free to boil extra Bok Choy (you can store in a zip lock bag) that you can later add to the broth when reheating. Once the Bok Choy is done, drain, and slice into smaller pieces.

3. Quarter up the block of tofu. I use 2 of the 4 blocks (or half of the entire block) in this recipe but if you don't like a lot of tofu, you can just use 1/4 and put away whatever's left over. Cut up the block(s) used into smaller cubes.

Please note: In order for tofu to keep, you must put it into a [small] container, submerged in cold water before returning it to the fridge.

4. Rinse and cut up the Chinese Celery. 

Note: It's the Chinese Celery and the Preserved Cabbage that really give this soup its authentic flavor. They're the "secret ingredients" to this recipe so please don't try to replace these two ingredients with anything else because it just won't taste the same. You will be able to easily find both at any Asian Grocery Store. 

Now that everything is prepared and chopped up, let's start making the soup!

5. Bring 1 QT of water to a boil then add the Chicken Bouillon Cube. Once the cube has dissolved, add 1 TBS of the Preserved Cabbage followed by the Chinese Celery. Stir. Lower heat to medium-high.

6. Now add the pork by using your fingers/hands to mold it into a small, bite-size ball (doesn't have to be perfect). Quickly form and add each pork ball to the broth one at a time. Let cook for about 2-3 minutes, stirring gently so they don't stick to each other.

7) Add the tofu cubes. Gently stir. Once the pork balls are cooked (you can check by spooning one out and cutting it in half to make sure it's not pink in the middle), turn off the heat and add the Bok Choy. Taste the broth. If you think it needs to be a little saltier then you can add 1 TSP of light soy sauce (I don't).

8. Serve and enjoy with a small bowl of white rice!

Thank you for stopping by! I hope you enjoy this soup as much as I do. If you end up making it, let me know what you think and don't forget to take a pic and tag me on Instagram and/or Facebook. 

Chokh Dee!

Stevie

Winner, Winner Thai Ginger Chicken Dinner!

Okay, folks! If you don't know what you're making for dinner tonight or this weekend - or ever - try out this recipe for my Thai Ginger Chicken. This is another one of my favorite go-to meals that's not only simple and therefore easy and quick to make but is...yes, you called it...Double Yummy Too Much.

It's one of my favorite Thai dishes for a lot of reasons. Aside from taste, it's light and I love how good Ginger is for you. There are A LOT of health benefits to eating Ginger. For example, it's known to help with nausea, indigestion, inflammation, and reducing cholesterol levels, and I've even read that Ginger may help prevent Cancer and Alzheimer's disease, too. Personally, I've been Ginger-crazy ever since I got pregnant! My nausea was so bad I was eating everything and ANYTHING with Ginger in it: Ginger Chicken, Ginger Tea, Ginger Candy, Gingerale...! I ate/drank it all. Then after the baby was born I had to eat even more of it because my mom told me that in Thailand, Ginger is also believed to increase breastmilk in new mommies. If for whatever reason you're still not convinced, you can find out more about the health benefits of Ginger HERE.

Last and certainly not least, it's also a great go-to dish because the ingredients are so simple and easy to find. With the exception of the Oyster Sauce and the Light Soy Sauce, which you should already have and always have on hand, you can run to your local grocery store for everything else: Chicken Breast, Ginger, Garlic, Mushrooms, Green Onions, and Cilantro.

With that being said, let's get started shall we?

Ingredients:
Serves 2, with leftovers// 4 with none (really depends on how much you eat!)

- 1-1.5 lb Chicken Breast, cubed
- 3/4 cup fresh Ginger, peeled and sliced thin
- 8oz Mushrooms (White, Cremini, or Shitake is fine), sliced, halved, or quartered
- 4 cloves fresh Garlic, sliced or minced
- 7 stalks Green Onions, chopped up
- 2 tbs Oyster Sauce
- 1 tsp Light Soy Sauce
- 4-5 dashes of Maggie Sauce
- 1 tsp Ros-dee Food Seasoning Chicken Flavor
- Pinch of Sugar
- Cracked Black Pepper

Directions:

1. Before you do anything, get your Jasmine Rice ready to go in your rice cooker. However many cups you want to make, rinse the rice first under cold water (I usually rinse 3 times) before leveling it out and pressing the "cook" button. If you're not sure how much water to use, here's a trick my mom taught me when I was little (I honestly have no idea how it works but it works and it works every time): Pour enough cold water so it covers the rice. Stick your little pinky in so that the top of your pinky touches the top of the rice and adjust the water level based on the first crease in your little pinky. If you like your rice a little more wet then add a little more water. In the same way that every microwave or oven is different, every rice cooker is different so it may take you a couple of tries before you get the rice just the way you like it.

***All the preparation and cooking should be done while the rice is cooking that way both will be ready at relatively the same time***

2. Slice and cut up all the ingredients as noted above, putting each in a separate little bowl so it's easy to grab and throw into the wok. Same goes for the sauces - measure them out so they're ready to go. Once the wok gets hot, everything happens quickly and there's nothing worse than being unprepared and having to fumble around with the measuring spoons (you could risk over cooking the Garlic, Ginger, and Chicken...and no one likes rubbery chicken!).

3. Once you have everything in order, turn the heat on high and pour some Cooking Oil into the pan enough to coat the bottom (Olive Oil, Vegetable Oil, or Corn Oil is fine. I use Olive Oil). Once the oil is hot, throw in the Garlic - cook for 30 seconds then throw in the Ginger. Cook the two together, mixing constantly with a spatula or large spoon for about 2 minutes, or until the garlic has browned.

4. Lower the heat to medium-high and throw in the Chicken. Make sure you're constantly moving and mixing the ingredients together so the pieces of chicken don't stick together or to the bottom of the wok. The constant movement is important because it also ensures that all the ingredients and flavors are evenly dispersed. After about a couple of minutes, or when the Chicken is ALMOST done, throw in the Mushrooms. Cook for about a minute.

5. Mix in the Oyster Sauce, Light Soy Sauce, Maggie Sauce, Ros-dee Food Seasoning Chicken Flavor, Sugar, and cracked black pepper. Throw in the Green Onions, stirring constantly. Get a little spoon and TASTE the broth. If it needs more salt, add a little more Light Soy Sauce, if it's too salty add a little water so the flavors aren't so concentrated, and if you prefer a little sweeter, then you can add a tad bit more sugar. Like I said, everyone's taste is a little different so don't be afraid to adjust the amount of each sauce/seasoning used to get YOUR perfect balance of flavors. Once you're done, turn the heat off and remove wok from heat. Sprinkle a little Cilantro on top and serve immediately over rice.

And there you have it, your "Winner, Winner Thai Ginger Chicken Dinner!" (Ha...ha...ha...I know, I'm hilarious).

I really hope you enjoy this dish as much as I do and if you do decide to make it, please take a picture and tag me @doubleyummytoomuch on Instagram so I can see your masterpiece!

Thanks again for stopping by, happy cooking, and Chokh Dee!

Stevie

My Go-To Breakfast: Cheesy Toast with a Fried Egg and Tomatoes

Arun Sawat Thon Chao, Friends! ("Good Morning" in Thai)

Okay, so I know yesterday I said that Ginger Chicken would be my first recipe on the blog and technically speaking it's still going to be because this thing is so easy to make it doesn't even really count...BUUUUT it also kinda does because it's totally Double Yummy Too Much. 

This - hands down - is my go-to breakfast/ meal (that's right, I have no problem whatsoever making and eating this anytime of the day). It's quick, it's easy, it's filling, its DYTM!! and it doesn't cost $5. Yes, buying breakfast sandwiches and coffee everyday adds up and taking the time to make your own coffee and quick breakfast in the morning is a GREAT way to save some $$$.

Ingredients (serves 1):

- 1 Slice of thick bread
- Mayonnaise (as much or as little as you prefer)
- 1 Slice of Cheese (White American or Gruyere is great for this)
- 1 Egg, fried
- 2 Slices of Tomatoes
- Salt and Pepper

Alright, so here's what you do (please concentrate, this is VERY difficult stuff....)

Directions:

1. Get a slice of bread. It should be nice and thick - not the kind of bread that evaporates into thin air once you touch it. I recently discovered Sara Lee's Artesano Style Bread at the grocery store and my husband and I are obsessed. It's great for this and also for other sandwiches, French Toast, too! Of course, if you're into healthier breads, that's totally fine, go with whatever your preference is.

2. Spread a little Mayonnaise on the bread (Yes, I said Mayonnaise). Don't judge and just do it - it's freaking amazing and you will thank me later.

3. Put a slice of cheese on top of the Mayo. I always use White American. If you like a lot of cheese then go to town, no one's judging..in fact, I want to make it clear that this blog is most definitely a judgement-free zone.

4. Stick the bread with the mayo and the cheese into a toaster oven. Make sure the setting is on "Toast" and leave it in there for a few minutes, or at least until the cheese starts to bubble and turn a little brown on top.

5. While the cheesy bread is toasting in the oven, fry your egg. I fry mine in a little olive oil on medium-low heat and once you can see the whites forming and solidifying, add a little salt and pepper then cover the egg up with a lid and turn the heat down a little bit more so the bottom doesn't burn. The purpose of the lid is to cook the yolk without you having to flip the egg, which for some people can be disastrous, thereby giving you a perfectly gorgeous fried egg.

Oh, and don't forget to check on your toast while you're waiting for your egg to cook so that it doesn't burn! 

6. Slice your tomato (depending on the size, I usually do 2-3 slices)

7. Once the cheesy toast is done, remove from the oven, put the slices of tomato on top (maybe a little bit more pepper on top of the tomatoes), and then carefully place the egg on top...

and...voilà!

How good does that look?? And it's SO EASY!!! The other thing I love about this dish is how versatile and interchangeable it is. For example, you can add sausage, ham, or turkey to it if you're wanting some meat or avocados if you've got one lying around (and you're sick of seeing them go to waste). You can also switch up the cheese too, which is a great way to change up the flavor. 

Seriously, go crazy! DO IT and please share with me pictures of your masterpiece on Instagram along with the combinations you went with especially if you decided to do some experimenting. 

Thanks for stopping by and Chokh Dee!

Stevie

What to Expect When You're Expected to Go to an Asian Grocery Store

If you've ever dared to venture into an Asian grocery store, you know what I mean when I say, "There's a lot of sh*t goin' on in there!" And if you've never been in one before, well, here's what you can expect:

It doesn't matter which day you go, it always smells funky (like maaaybe something died there ten years ago and the store owners just never bothered to look for the source) and it doesn't matter what time of day you go, it's always crowded. You'll see a lot of little old Asian ladies unapologetically hitting each other with their squeaky carts that require them to push so hard you wonder why there are even wheels on them to begin with and yes, EVERYONE will be sniffing EVERYTHING before putting ANYTHING into their carts. You can also expect to gag a little if you hover too long around the seafood section and scream "WTF is THAT?!" when you walk pass the meat section and your eyes catch a glimpse of what looks like a very large, very swollen, slightly purple...TONGUE? Who knows!? The point is, it's unavoidable. If you want to cook authentic Thai food, you're going to have to eventually swing by an Asian grocery store to pick up a few of the ingredients we'll be using that your local grocery store doesn't offer (no, not even in their "International Aisle").

The good news is if you're NOT Asian, no one will expect you to know what you're doing or what you're even there for and thanks to the permanently confused "I'm Lost" look on your face, everyone will be expecting you to ask them for help. DO IT, especially if swollen, purple, maybe/maybe not purple tongues aren't your thing or you just don't have the time. Thankfully, I've yet to come across anyone who works at an Asian grocery store who isn't eager, willing, or able to help.

So, if you're up for the challenge (It's really not that bad, I'm clearly exaggerating), here's a list of some sauces you'll need to get. Consider these, "The Essentials." If you know of an Asian grocery store nearby, swing by to pick these items up (you can show someone at the store this photo or the list below), if not, thanks to Amazon, you can also get them online:

From Left to Right:

- Light Soy Sauce (I prefer the Mushroom Flavored Light Soy Sauce but it's kind of hard to find so if that's the case for you - or you don't like mushrooms - then Golden Mountain Seasoning Sauce and THIS ONE works, too)

- Oyster Sauce

- Sweet Soy Sauce (I actually prefer THIS ONE)

- Black Soy Sauce (This one is thick and unsweetened)

- Fish Sauce (I prefer the Golden Boy Brand Fish Sauce)

And last but not least (not featured in the photo because I have it in a jar in my fridge):

- Ros-Dee Food Seasoning Chicken Flavor

If for some reason you can't buy all of these sauces, then at the very least get these three, plus the Ros-Dee Food Seasoning Chicken Flavor (remember, you don't need both the Mushroom Flavored Light Soy Sauce AND the Golden Mountain Seasoning Sauce, just pick one):

Oh, and while you're shopping, you should also pick up a bag of Jasmine Rice because most Thai dishes are served over rice.

Lastly, if you don't already have a rice cooker, I highly recommend getting one - they're AMAZING. As in, "if my house were to catch on fire I would grab my baby and then my rice cooker before running out the door amazing." Trust me. Rice cookers are the best. They save you so much time (my rice is done in 10 minutes) and it's always perfect. I have THIS ONE.

Alright, well I hope this was helpful and gives you all somewhere to start. Best of luck and I'm looking forward to posting my very first recipe! I'm thinking....Ginger Chicken! Stay tuned!

Chokh Dee!

Stevie

Welcome to Double Yummy Too Much!

Hello and welcome to Double Yummy Too Much!

My name is Stevie and what a surprise, I love to cook! Welcome to my blog, which I've deliberately named, "Double Yummy Too Much," in honor of my Thai (ESL) mother who taught me how to cook. 

"Double Yummy Too Much" is one of her many cute (and funny) sayings she would utter after eating anything...yummy. Even though she has so many funny expressions (I'll have to write another blog about the rest of them), this one is my favorite. It's a saying that has always stuck with me and even now as an adult, a wife, and a mother, I still find myself squealing, "Double Yummy Too Much!!!" like a little kid after finishing a delicious meal (you can ask my husband, he is all too familiar with this expression). So when I finally decided to start a cooking blog (trust me, if you follow me on Instagram you know this has been a long time coming!) I knew there was no better name for it than this one. 

So a little bit about my background. I'm half-Thai, half-American, born and raised in Thailand so it automatically goes without saying that I most certainly grew up around GREAT food. If you know anything about Thai food, you'll know that it is bursting with flavors and believe it or not, as crazy as a dish might look, it's all pretty quick and easy to prepare. So yes, if you don't already own a wok, if we're going to be friends, you will need to run out and get one ASAP. I have a Calphalon Non-Stick Flatbottom Wok that comes with a lid that I use for almost everything I cook. You can get one pretty much anywhere: Bed, Bath, & Beyond, Macy's, Sears, and of course, Amazon. I would recommend THIS ONE. Even though Thai food is my all-time favorite cuisine, I promise you that this blog will be filled with a variety of recipes because let's be honest, I LOVE TO EAT and my palette does not discriminate against anything that's Double Yummy Too Much! 

In addition to Thai/Asian food, I also love cooking American and Italian foods - lots of pastas, sandwiches, soups, and salads (that I don't eat enough of..). Everything I choose to make is easy-peasy. I am all about efficiency - Cooking foods that offer big flavors that don't require too much time in the kitchen. Because honestly, whether or not you have a full time job or you're a full time parent, who really has time to cook anymore? The whole point of this blog is to make cooking fun and easy, and to help you decide on what to actually make (we all know that's half the battle)...and who knows, maybe you'll save some $$$ along the way (eating out is expensive!!!) and will feel a little healthier, too (Thai food is mostly gluten & dairy-free...but I can't say the same for the other stuff I make!). With this blog and my recipes, I'm going to help you minimize time in the kitchen so you can maximize time spent doing all the other things you love, like spending time with friends and family!

Last but not least, I do have to warn you that much like my Thai mother, I don't really measure anything...I go by taste, but for your sake I will try. However, please don't be afraid of the spices and the sauces we'll be using. If you're like me and you want your mouth burning like hot coals then don't be afraid to add more chilis or if something needs a little more salt, don't be afraid of the fish sauce! (But not too much! I hear Sodium's not so good for you...). Remember, cooking is all about balancing flavors so don't be afraid to experiment and tailor each recipe to your liking. 

Thanks so much for stopping by and I look forward to cooking with you!

Chokh Dee!

Stevie