So here it is; I really want to go to Thailand, and yes, my blog is about traveling, recipes and the stories behind the food....and yet my first post is going to be about a place to which I haven't yet traveled. My husband and I got hooked on Thai food prior to the birth of our first son. He was two weeks late and we were told spicy food might do the trick. So after hiking and seeing a movie, our next stop was this lovely place in Marshall's Creek, Pennsylvania named Saen. The family that runs this culturally laden little Thai place has decorated it with authentic wooden carvings that take you straight to Thailand and make you yearn for their freshly prepared delights. The air is heavy with kaffir lime, lemongrass, and sticky rice scents wafting from the kitchen that I so terribly want to break into. Is your mouth watering yet? Mine is, for some red tea with cream and panang curry and some of these fabulous potstickers which I created from my favorite Thai ingredients recently.
Sometime soon after our Bailey's birth, I came across one of my main Thai food suppliers ....importfood.com and have been buying supplies from them and my local grocers since in order to make some of my favorite curries and an array of other Thai dishes.
Ingredients: chives, lemongrass (by the way, pay the extra money to get fresh lemongrass, I made the mistake of buying a glass jar full of somewhat tasteless lemongrass), ginger, cilantro
Combine the following in a bowl:
1 TBSP fish sauce
1 TBSP chopped lemongrass
1 tsp cilantro
2 TBSP chopped chives
1 TBSP ginger (I used a microplane rasp grater)
1 Kaffir lime leaf rolled tightly, then cut into shreds
1 TBSP garlic chili sauce
3 chicken breasts (pre-cooked in a TBSP olive oil, a sprinkling of salt and pepper; then chopped)
The ingredients mixed for sharing with the kids (sans garlic-chili sauce)
Preparing the potstickers in batches of 6 WITH the garlic-chili paste added. The next step here is to wet the edges with water, then pinch together.
Continued Preparation of the Potstickers:
You will need to place one small spoon of the ingredients in each potsticker wrap from a
12 oz package of pot-sticker wraps
In a large frying pan:
1 tsp fish sauce
1 tsp grated ginger
1/2 tsp sesame oil
1/2 cup chicken broth
Cook the potstickers at medium heat until the dough seems transluscent on both sides (flip every 5 minutes). Mine were finished in about 15 minutes.
Perhaps my friends have fed into my love of Thai a few times too many; after all, a week in DC a couple years back had my friends Betsy (Montana), Jerome (British Columbia), Chuck (Vermont), and Sarah (Colorado) eating at Thai restaurants three times.....no complaints about being trained in DC where I am surrounded by a variety of choices!