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