Chicken: Inspired

“Chicken is so boring!” That mantra is something not only uttered by certain 5-year-olds who reside at the MHK, but also by plenty of adults out there. We feel sorry for anyone who feels that way – yes, a plain cooked piece of unseasoned, skinless chicken is boring, agreed. But honestly, if that’s the kind of chicken you’re eating, you have no right to hyperbolize chicken and its excitement factor. We submit that even the pickiest chicken eaters out there will go nuts – peanuts – for this recipe. This dish, presented by the Hannaford Supermarket magazine, is made with common Thai ingredients like coconut milk, curry powder, ginger, fish sauce, and peanuts, but it’s not really something you’d see on a Thai restaurant menu. Regardless, it’s frickin’ delicious. The sweetness of the coconut milk and peanut butter is balanced by the kick of the garlic and ginger, the salty fish sauce, and the aromatic curry powder, and the turmeric adds some earthiness and bright color. We served this with a salad made with a cilantro-basil dressing. Add some rice for a complete and healthy meal that tastes fantastic. Enjoy!

Thai-Inspired Chicken Thighs

(serves 4)

1 tablespoon light coconut milk

1 tablespoon peanut butter

2 teaspoons reduced-sodium soy sauce

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

2 teaspoons turmeric

1 teaspoon curry powder

1 teaspoon sugar

1 teaspoon Asian fish sauce

1 ½ to 2 lb. boneless chicken thighs

1 tbsp. chopped roasted peanuts

Preheat grill to medium high. In a large bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, garlic, turmeric, curry, sugar, and fish sauce until evenly blended. Pat the mixture all over the chicken thighs. Let marinate at room temperature for about 10 minutes. Brush hot grill with vegetable oil. Place thighs on the grill and cook for 5 to 6 minutes, or until well marked. Turn and continue to grill until done, about 5 to 6 minutes more. Divide on to plates, sprinkle with chopped peanuts. Eat!

Advertisement

Som Tum is Yum

We’ve espoused enough about our love for Thai food on this blog, so I’ll save the back story and get straight into the food. Som tum, the fantastically fresh and spicy papaya salad from Northern Thailand, is something we’ve wanted to make for a while but for some reason never got around to it…until now. We based this recipe on one from www.thaitable.com; as far as the flavors go, it was a complete success. As far as the texture goes, it was not up to our standards. The problem was with the papaya – it’s a very juicy, moist fruit, and if you don’t get that moisture out of there, it turns very soggy; sweet and delicious, but soggy. That was the failing of the dish – somehow we will extract the moisture better next time. But the sweet tomatoes, the crunchy bean sprouts, the hot and spicy chili peppers, the salty fish sauce (which can be substituted with soy sauce to go vegetarian), the tangy lime juice, and the cilantro and peanuts create a vibrant ménage of flavors that is very refreshing. You can certainly remove the seeds and veins from the peppers if you don’t like it spicy, but it’s the spiciness that really brings the dish together (otherwise it’s a lot of just sweet and salty). We even used spicy peanuts, but we are kind of insane about spicy food. We used Fresno chili peppers – if you can find Thai chilis that would be ideal, but serranos would work just as well (get an extra one or two though since they are small). We served this with a quick and delicious Thai omelet (traditional Thai street food made with fish sauce and black pepper in the eggs, with cilantro and Sriracha on top – really tasty!). It was like Bangkok in our kitchen; almost as humid too, but with no underage prostitutes…that we know of. Enjoy!

Som Tum (Thai Papaya Salad)

(serves 2)

2 tomatoes, diced

1 cup bean sprouts

2 red chili peppers, stemmed and chopped

1 ½ tablespoons fish sauce

1 clove garlic, minced

2 scallions, coarsely chopped

2 cups shredded green papaya

1 lime

1 ½ tablespoons sugar

¼ cup cilantro, chopped

2 tablespoons chopped peanuts

Combine the garlic, tomatoes, chili peppers, and bean sprouts in a large bowl; add fish sauce, lime juice and sugar. Add the papaya and mix well. Add the scallions and 1 tbsp. of the peanuts; stir to combine. Top the salad with the remaining peanuts and the cilantro. Eat!

Don’t Pass By Capital Thai

When the MHK first set down roots in Albany, NY seven years ago, there seemed to be a dearth of quality ethnic food options, save for Indian and Vietnamese. But over the last few years, things have changed. A couple of years ago a fantastically delicious and authentic Chinese place opened, and as we mentioned in a recent post, we now have a very good taqueria-style Mexican joint. The Thai options still remain hit-or-miss, though we had come across one that did at least some dishes very well. But last week we tried Capital Thai – we heard good things about it (mainly from people who grew up around here, so we were a bit skeptical), and as it turns out, the dishes we sampled were very tasty and very authentic. Pretty soon all we’ll need is a Moroccan place and we’ll be golden.

Capital Thai seems a little fancier than it is – white tablecloths adorn the tables, even at lunch. The décor is minimal with images of Thailand on the walls – but it’s a nice, inviting space. We were handed a fairly extensive menu to peruse, along with a separate sushi menu. I don’t know what it is about all the Asian restaurants around here feeling like they all have to have sushi, even in a place that should be strictly Thai – I guess sushi makes money for some reason, regardless of where you are eating (though I will happily note that Van’s does not offer sushi, and I hope they never will). The appetizer menu at Capital Thai is also spread all over the map – classic Thai dishes like chicken or tofu satay, shrimp cakes, and fried tofu are on there, along with Japanese dishes like gyoza and tempura, and a nod to India with the samosa offering. We started with the fried tofu, served with a plum-peanut sauce. The tofu was cooked perfectly, golden brown and firm on the outside with a fluffy and tender middle. The dipping sauce was also very good, salty from the peanuts but very sweet as well – a little of the hot chili sauce they brought to the table made it a very appetizing appetizer.

Among the soup offerings are tom yum goong (hot and sour shrimp and lemongrass), tom ka gai (chicken soup with coconut milk), and the glass noodle soup. It was a warm day so we eschewed the soups and turned our attention to the salads, among which include the very authentic som tom (spicy papaya salad) and the larb gai (spicy Thai chicken salad), along with the yum woon-sen (mungbean noodle salad) and of course the traditional American-ized Thai garden salad. We are big som tom fans, so we had to see how Capital Thai’s version was – and it did not disappoint. The sweet papaya could have been a little more firm, but otherwise it was superb. Upon ordering, our server asked us how spicy we wanted this dish, to which we of course replied, “SPICY!” And they did not Albany-ify it for us – they brought the heat, and it was delicious. The crunchy bean sprouts, the acid from the tomatoes and lime juice, and the salty fish sauce created a wonderful variety of flavors on the palette. It was topped with dried shrimp, something we hadn’t seen on this dish before, and in the future, we’ll have them omit it. In southern Thailand, according to our server, this dish is traditionally eaten with these firm little shrimps on top, while in northern Thailand they put anchovies on the dish instead. But aside from that, our lips were burning in a very welcome manner.

Entrees at Capital Thai run the gamut – curries, fried rice, noodles, seafood, and duck dishes abound, assuring there is something for everyone. Interesting-sounding dishes we didn’t try include the spicy eggplant with basil, the garlic fish, the crispy half duck, and the classic Mussamun curry with meat, peanuts, potato and onion. We did want to try one of the curries, so we went with green (they also have red and yellow in a couple different varieties). Bamboo shoot, bell peppers, basil, pork, and coconut milk made up Capital Thai’s green curry – the flavor was quite good, the pork was very tender, and the broth was pretty thick and creamy; creamier than we’d seen before, and in fact was probably a little too creamy – the dish was very rich, not what you’d expect from Thai curry. But it just meant leftovers for the next day.

Mrs. MHK is a big Pad Thai fan, and in our seven years here, she has gone unsatisfied in that department – until now. Pad Thai is a national dish of Thailand, made popular in the 1930’s and 40’s, and is probably the most well-known Thai dish in the U.S. A lot of foodies tend to snub their nose at the dish, thinking it has lost its authenticity as it gained popularity. But when it’s done right, it’s very tasty, and Capital Thai does it right. Noodles are mixed with tofu, bean sprouts, egg, and peanuts and sometimes a meat (we got chicken on this occasion) – the sauce is where many places fail at the dish, making it too sweet and/or thick. But Capital Thai’s was great, just slightly sweet and lightly tossed with the noodles, enough to bind the dish together but still let the individual ingredients shine. We were very pleased.

Capital Thai’s prices are fairly standard for Thai cuisine – appetizers range from $4-$8, soups from $4-$10 (many soups are offered in small or large sizes – the large ones go up to $15), salads from $4-$10, rice and noodle dishes range from $8-$12, and entrees go from $9-$22 (the upper end of the scale are for dinner-sized portions). We are excited to go back and try more dishes at what seems to be a terrific addition to the growing quality ethnic food market in the Albany area.

The Mouse House Kitchen gives Capital Thai 4 out of 5 stars!

The Sriracha Cookbook is 2 for 2!

The MHK was gifted what looked like it would be a fantastic cookbook for Christmas this year: the Sriracha Cookbook. If you love spicy food, then just the title of that book should make you drool. Sriracha, or “rooster sauce” as it’s fondly termed because of the drawing of that combed fowl on every bottle, is Thai and Vietnamese in origin, and packs a nice, flavorful wallop to many dishes. We’ve made two recipes from the book so far, and both were really tasty. Today’s is the Thai chicken coconut soup, and the broth is so good you’ll want to plug it intravenously into your vein. Tangy lime, sweet coconut milk, and a healthy dose of Sriracha combine in a beautiful and fiery way. It’s very easy to make, and the chicken could certainly be switched with tofu (and use vegetable broth in place of chicken broth) for non-carnivores. Adjust the Sriracha to your taste; the amount in the recipe is quite spicy, but in a great way if that’s your thing. And remove the lemongrass and ginger before serving. Enjoy!

Thai Chicken-Coconut Soup

(makes 4 large cups or 2 large bowls)

3 cups chicken stock

2 tbsp. fish sauce

1 stalk lemongrass, white part only

1 small knob ginger

1 tbsp. lime zest

14 oz. coconut milk

1/3 cup Sriracha

1/2 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

Juice of one lime

Cilantro, chopped, for garnish

In a medium stockpot over high heat, combine the stock, fish sauce, ginger, lemongrass, and lime zest and bring to a boil. Lower the heat and simmer for 10 minutes. Increase heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil. Lower the heat again and simmer until the chicken is cooked through, about 5 minutes. Turn off the heat and add the lime juice. Ladle soup into bowls, garnish with cilantro. Eat!

 

No Meat, No Problem

I think I’d go vegetarian if I didn’t think I’d eventually get sick of tofu. This dish is just as satisfying, if not more so, than many meaty meals. The flavors of the marinade absorb into the tofu and then explode in your mouth, intensified by the sweet and subtly spicy peanut sauce. You can make your own peanut sauce if you like, but there are some good store-bought brands (make sure you get one fromThailand though). The pickled vegetables make for a nice contrast in texture and taste; serve it with some rice and it’s a healthy and delicious complete meal. The recipe is borrowed from what seems to be a defunct food blog (there have been no posts since September of 2010); they did not provide a standard recipe format for the dish, so what follows is the recipe we used. You can marinate the tofu and veggies up to 24 hours, but we only did so for about an hour and they were great. Enjoy!

Tofu with Peanut Sauce and Pickled Vegetables

(serves 2 hungry people)

¼ cup rice wine vinegar

¼ cup water

1 tsp. salt

½ tsp. black pepper

1 tsp. sugar

1 cucumber, sliced thin or diced

1 carrot, julienned or diced

½ a bell pepper (red, yellow, or orange), sliced thin or diced

1 clove garlic, smashed

1 tsp. fresh ginger

15 oz. extra firm tofu, sliced into ½-inch slices

1 tbsp. turmeric

½ tsp. cumin

½ tsp. crushed red pepper flakes

½ tsp. fennel seeds

½ tsp. ground coriander

1/3 cup soy sauce

2 tbsp. peanut oil

1 scallion, diced

Add vinegar, water, salt, pepper, and sugar to a bowl; whisk until salt and sugar dissolve. Add cucumber, carrot, bell pepper, garlic, and ginger; toss to combine. Cover tightly and refrigerate up to 24 hours, turning periodically if necessary to keep the veggies coated. Combine the turmeric, cumin, red pepper flakes, fennel, coriander, and soy sauce in a bowl; mix well. Lay the tofu slices in a shallow bowl; cover with the soy sauce mixture, turning slices to coat. Cover and marinate up to 24 hours. Heat oil in large skillet on med-high. Drain the marinade from the tofu; add tofu to the pan. Cook tofu on both sides until golden brown, about 5 minutes per side. Remove tofu to a paper towel; pat dry. Plate tofu slices, top with peanut sauce and scallions. Serve with rice and the veggies. Eat!

A Real Wing-Ding

So, who’s only eating rice cakes and broccoli today to make up for last night’s Super Bowl snack attack?  Not us. We’ve got leftovers galore at the MHK, including some fabulous chicken wings with peanut sauce, giving a whole new dimension to the wing experience.  These are even on the healthy side, as they are baked instead of deep-fried.  Of course, removing the skin will make them even healthier, but that’s up to you.  The peanut sauce, courtesy of Williams Sonoma, is thick enough that it clings to the chicken, allowing for a burst of flavor in every bite.  The sweetness of the peanut butter and the spiciness of the chili paste are a great combo, satisfying the pickiest of wing afficiados.  They’re a great variation on a football food classic; but they’ll be gobbled up any night of the week, sport-related event or not.  Enjoy!

Chicken Wings with Peanut Sauce

12-16 chicken wings

1/2 cup coconut milk

1/2 cup peanut butter

1 green onion, minced

1 piece lemongrass stalk, 3 inches long, minced

2 garlic cloves, minced

Juice of 1/2 lime

1 tbsp. soy sauce

1 tsp. curry powder

1 tsp. ground coriander

1/2 tsp. ground cumin

1 tsp. spicy chili sauce, or to taste

Heat oven to 375.  In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended.  Transfer the mixture to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste.  Line a baking sheet with foil. Place wings on sheet and bake for one hour.  Remove wings, then turn broiler on high. Place wings in a large mixing bowl and toss with about half the sauce.  Broil the wings a few minutes on each side until crisp.  Remove and toss with the rest of the sauce.  Serve and eat!