This may be a soup for Fall, but that doesn’t mean you can’t still use Summer’s bounty.
Pork and Eggplant Soup with Tomato and Shiso
Thai Green Curry
Good Thai food is quite hard to find here in San Jose. The Thai restaurants around here tend to over sweeten their dishes and what we end up with is an unbalanced amount of sweetness that doesn’t satisfy. The only place that we consider somewhat decent is Krung Thai. (If you know of other restaurants that serve good Thai food in this area, would you let us know?)
So for the most part, I cook Thai at home. Thankfully, while I was living in the graduate dorm in Hawaii, I had many friends from Thailand who were fellow students. They taught me several Thai dishes that I can now cook from home with some ease.
Thai food offers an alluring balance of sweet, sour, salty, and spicy. You’ve got sweet sugar, sour lime juice, salty fish sauce, and spicy chillies all melded together in a tantalizing and mouth-watering concoction. It’s hard to resist.
Annie took a top sirloin steak, seasoned it lightly with s&p then broiled for 4 mins per side. After resting, she sliced it up and marinated the beef in fish sauce, lime juice, brown sugar, shallots, chili flakes, and chopped Thai bird chiles.
The salad greens included romaine lettuce, napa cabbage, carrots, green onions, mint, Thai basil, and cilantro. She laid out the veggies, pile on the beef, and then poured the remaining dressing over everything.
This was awesome!