One Year Blog Anniversary with Coriander Root & Garlic Shrimps

I believe that most people probably say the same thing on their one year blog anniversary that they can't believe it's already here. Yes, I am one of them too! Time goes by quickly. I have learned many things through out the creation of this blog and can't wait to learn more things in the coming years. This blog also lead me to the great opportunity that I'm about to tell you below, so keep reading...

At first, I wasn't sure whether I would be back in time for my blog anniversary(Oops, I couldn't remember the exact date of my first post! Only knew that it was sometimes close to the Valentine's Day, but now I know!). The past couple weeks, I have been pretty busy. I was away for my Hong Kong & Beijing trip with my family for two weeks as you know and just got back on Tuesday night. Yes, I still need to post interesting pictures from the trips. Please wait!

Right after got back, I finally started my first real job that I have been dreaming for! (Yes, it is the great opportunity that I'm talking about.) I'm so exciting about it! I got a job at a food magazine in Bangkok, working as a foodstylist and luckily I will do some writing too. I still can't believe that I got a job in this field. Thank you for my editor, who has given this great opportunity to me and believe that I can do well in this field. Now, I know that if you want something badly and have great passion for it, just work really really hard and you will have what you have been waiting for. I know I'm still new to this, but I will do my very best and will work very hard on it.

Last but not least, I'm ending this with this lovely Coriander Root & Garlic Shrimps recipe. Coriander Root is one of the important ingredients in Thai cuisine. It gives lovely strong fragrant and flavour. I'm not sure whether it's hard to find elsewhere outside Thailand, but if you happen to find the coriander roots at your Asian grocery store, please don't forget to buy them and try this recipe. Or, if you happen to have coriander in your garden, please go to your garden and try this. I believe that if you are already a fan of garlic shrimps, you will love this one. Enjoy!

One year ago: Chocolate Spice Bread

Coriander Root & Garlic Shrimps

(for 1-2 servings)

6 large shrimps ( shell on, slit the back of the shrimp and deveined)

2-3 cloves garlic

2 coriander roots

2 tsp black pepper

1/2 tsp salt

1 tsp chopped finely red chili

1 tbsp green onion, chopped

1 tbsp Chinese rice wine

1 tbsp soy sauce

1-2 tbsp canola oil

2-3 tbsp of water, more if needed

To make coriander and garlic paste:

Smash the garlic, the coriander roots, black pepper and salt together in a mortar and pestle until all crushed up and incorporated into a paste. Divided the paste in halves. Marinate the shrimps with half of the coriander-garlic paste for 2-3 hours or overnight. Set aside the remaining in a small bowl, covered.

Note: if you don't have a mortar and pestle, you can use a mini-food processor to make the coriander and garlic paste.

To cook:

Heat up a wok with oil over a medium-high heat. Lightly saute the remaining coriander-garlic paste until aromatic. Add shrimp into the wok and stir well with the coriander-garlic paste. When the shrimps are slightly pink, add in Chinese rice wine, soy sauce and a little bit of water. Cover the wok with its lid. Allow it to cook and steam for 1-2 minutes or until the shrimp completely cooked. Add in chopped green onion and red chili. Stir well. Transfer on to a serving plate and serve immediately.

Note: It's best serving with a bowl of rice and maybe with some vegetable stir-fry. Easy idea for your weekday dinner. Or, you can have this by itself for a cocktail dinner party.

Jalapeno Poppers, Test #1

For the past a few year, I have tried to plan for a trip to visit, a place that I've ever been, at least once a year. I love to experience new things, getting new inspirations for life, by just being in a different city or country. Next week, my parents and I are visiting Hong Kong and Beijing for 2 weeks. Even thought I have been to both places before, I am still looking forward to go there again. For HK, I have visited so many times. Eating is the main activity that we do when we get there. My mom's friends always take us for Dim Sum and many other things which I can't remember all. It always feels like an eating marathon when I go to HK. lol. However, this year will be a little bit different. I will be in HK for the Chinese New Year's in a nice cool weather. I am so excited to see lots of events, take lots of photo, and eat lots of food in HK.  We have also planned to go to Beijing for 4-5 days, directly from HK. Three years ago, I went to Beijing to visit a friend from University. At that time, it was during the summer time, so it was very hot. Luckily, I get to visit Beijing again but in a different season. It looks like it will be below zero! ohh...I missed all the snow and the freezing weather. hahaha. I can't wait to hear what my parents think about the cool weather since they definitely don't get use to this kind of cold weather!

Well, I'm finishing this with this jalapeno popper recipe. This is my first time making it at home. It turned out to be 'okay', but not as good as one can get at a pub. I heard one said to use pickle jalapeno to make it, and it tastes close to that. If you have any good recipe for the jalapeno poppers, please share with me!  Anyhow, I'll see you again in 2 weeks and definitely be back with lots of stories and photos to share with all my dear readers.

Jalapeno Poppers

8 Jalapeno, halved and seeded

3 tbsp cream cheese, softed

3 tbs cheddar cheese, shredded

1/2 C milk

1 C crushed panko

1/3 C flour

oil for deep frying

In a small bowl, mix the cream cheese with the cheddar cheese. Spoon the mixture into the jalapeno halves. Dip the stuffed jalapeno first into milk and then into the flour. Wait for several minutes for the flour dry out slightly. Then, dip it into the milk again and now into the crushed panko. You can repeat the milk & panko step twice to get a nice thicker panko crust. Wait for the coat to dry out slightly between the steps. In a medium pan, heat the oil to 365F and deep fry the jalapeno for 2-3 minutes or until golden brown. 

Homemade Samosa



This year, 2011, I have a plan for my blog. I know that this past year most of my posts are more on the sweet side. So, my plan is to try to bake less and cook more for a healthier diet. One of the main reason is that I don't want my parents to have lots of sweet thing even though they love what I bake . My dad has a sweet tooth and usually eats everything and all of what I bake. So, I have to  be careful of what I make for him. If not, he will have high blood sugar.

So, I'm starting my 2011 recipe with savoury snack called, Samosa. I know it's not that 'healthy healthy' because it is deep fried. But, since mom requested for this, I have to make it. My mom is pretty tiny, 5 feet high (i think lol) with 92 lbs. She's a pretty healthy person, eat lots of veggies and tofu and less meat and poultry. However, her guilty pleasure is fried food, especially Thai's fried tofu, taro fritters and corn fritters. She also have a big love for Indian things. She loves spices especially Indian spices like garam masala and also loves chai tea. So, homemade samosa should be her perfect guilty pleasure food since it is deep fried and contains lovely Indian spices. 

This recipe is something that we came up. It is the first time what we made and it tastes wonderfully. Samosa is not a typical thing that can be found easily in Bangkok. We know a place near Indian town that sells this, but mom said ours is better. It's an easy recipe using pre-made frozen spring roll wrapper. So, let's try this and let me know what you think!