Sunday Brunch in Kerrytown

On the way home from the boys' soccer tournament weekend in Canton, MI, we and 3 other soccer families who are also dear friends made a visit to Kerrytown in Ann Arbor - for a Sunday brunch. It was a beautiful day, and a great time to wrap up our soccer-filled weekend. We had delicious food and drink - from Monahan's Seafood Market, Kosmo Lunch Counter, and Sweetwaters Coffee & Tea.

The best in town clam chowder @ Monahan's

Shrimp gazpacho @ Monahan's

Wonderful bagel and lox, also @ Monahan's

Breakfast burger @ Kosmo

Beautiful outdoor seating area

Hope your weekend was great as well!

Almond Tofu Dessert

What a hot day we have! I can't believe the temperature reached 101 degrees. The sun was just scorching hot. I was in need of a light and refreshing treat to cool down after such a day. Though called tofu dessert, or tofu pudding, this chilled dessert has nothing to do with tofu at all - except for the tofu-like silky texture. It is quite a popular summer treat in Asia.


What you need:

1 pack Knox gelatin
3 Tbsp water
3/4 cup evaporated milk
1 1/4 cup water
6 Tbsp sugar
1 Tbsp almond extract

Directions:

1. Dissolve gelatin in 3 Tbsp water.

2. In a saucepan, mix 1 1/4 cup water with sugar, then add the dissolved gelatin. Stir to mix well, then bring to a boil. Continue to stir.

3. Once the mixture is boiled, lower the heat and add evaporated milk and almond extract.

4. Stir to mix well, turn off the heat, then pour into a glass baking dish, or any container. Let cool, then chill in refrigerator to set.

5. Serve with tropical fruit cocktail.

Good Eats at Common Ground

I made it to the last night of Lansing's Common Ground Music Festival. The finale performance of Melissa Etheridge definitely rocked the house, all attendees had an absolute blast til the end of the night. As I walked around the venue, I discovered the line-up of fair food and lots of good eats.

Thai Spicy Beef Salad - Yum Nua

Flavor profile of this Yum Nue, or Thai Spicy Beef Salad is the balance of sour, salty, sweet, spicy, and umami flavors.

You will need:

- 1 lb. boneless chuckeye steak
- 1 tomato, sliced
- 1 cup sliced cucumber
- 1/4 cup shallots or red onions, thinly sliced
- 1/2 cup Chinese celery, or celery heart, thinly sliced
- 1/4 cup cilantro leaves, chopped

- 3 Tbsp. fresh lime juice
- 2 Tbsp. fish sauce
- 1 Tbsp. palm sugar, or brown sugar
- 1-2 Thai chili peppers, or 1/2 jalapeno pepper, finely chopped

Directions:

1. Combine lime juice, fish sauce, sugar, and chili pepper in a small bowl. Stir until sugar dissolved and well-mixed. Adjust the taste to your preference. Set aside.

2. Season steak with salt and pepper. Then, grill or broil steak to your preferred doneness. Allow the cooked steak to rest 5 minutes, before you slice into bite-size strips.

3. In large bowl, add steak strips, cucumber, tomatoes, shallots, celery, cilantro, and the dressing. Toss gently to combine all ingredients.

4. Serve as a side salad, or a main dish if you like. You can also serve on a bed of lettuce, or salad greens.

4th of July Eats

Happy 4th of July!

Happy 4th of July!
I hope you had a nice celebration with families, friends, food, and fireworks :)


@ Meridian Township Fireworks

XOXOXO

Thai Red Chicken Curry

You will need:

- 1 can (4 oz.) Red Curry paste
- 1 can (14 0z.) coconut milk
- 2 cups bite-size piece chicken thigh, or breast
- 2 cups bamboo shoot strips, soaked in hot water for 5 minutes and strained a few times, or until the water is no longer yellow.
- 1 1/2 Tbsp. palm sugar
- 2 Tbsp. Thai fish sauce (Nam Pla)
- 1 cup water
- 1/2 cup julienned red bell pepper
- 1 jalapeno pepper, julienned
- 1 cup loosely-packed fresh Thai basil leaves

Directions:

1. Pour 1/3 can of coconut milk in cooking pot over medium-high heat. Once heated, add Red Curry paste. Stir to mix together, then simmer until fragrant and oil breaking from the mixture, about 3 minutes.

2. Add chicken to the pot and stir to mix well with the curry sauce. When chicken is cooked, add bamboo shoot strips.

3. Then, add the rest of coconut milk (2/3 can), and add 1 cup of water to the pot as well. Bring it to a boil, and simmer for about 5 minute over medium-high heat.

4. Add palm sugar and fish sauce. Taste and adjust the flavor if needed. The curry sauce shouldn't be runny, nor too thick. Add a little more water if too thick.

5. Add red bell pepper and jalapeno pepper. Stir to mix into the curry. I like my pepper al dente, so I would turn off the heat at this point. If you like them cooked, leave the heat on for a couple more minutes.

6. Finally, add Thai basil leaves to the pot, after you turn off the heat. Mix well.


You can serve this curry with steamed rice, over rice noodle, or even over spaghetti noodle.

Thai cooking made easy! Enjoy :)