Thursday, March 31, 2011

Some photos from my trip!

Here are some photos from my trip in Asia! Check them out and the next time you want to getaway- think about Asia!!

Amazing Thai version of Pancakes! My favorite was the banana with Peanut butter, and the condensed milk with sugar!

This is the condensed milk with sugar

My hotel view

out of control excited

I wanted to smuggle him in my purse and run!! 
At the elephant sanctuary! 

Attempting a balancing act

helping out at Riders Lodge and teaching little Anabelle some balance skills :)
I fell in love with Pad Thai on PhiPhi Island- I went to every restaurant and tried it so id find the best one! Here is a little (well kinda complicated) recipe to make pad thai at home! Totally worth it!

Pad Thai Recipe
Good for 1 to 2 people
Pad Thai sauce ingredients: (You can always go to the ethnic section of your grocery store and buy Thai Kitchen's Pad thai sauce in the jar)
4 cloves of minced garlic
½ cup of palm sugar
1 ½ tbl. white sugar
1/3 cup of fish sauce
½ cup of tamarind juice concentrate
Pad Thai noodle stir fry ingredients:Dried rice stick noodles – ¼ of the package
1 egg
4 cloves of garlic, chopped
6 tbl. of vegetable oil
¼ cup of red onion, thinly sliced
1 cup of bean sprouts
1 cup of carrots, sticks
¼ cup of green onion cut diagonal in ½ inch segments
¼ cup of cilantro
1 ½ cups of either thinly sliced chicken, beef, pork, shrimp, or tofu (I like tofu)
¼ cup of toasted peanuts chopped.
Lime wedge
To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm and white sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
To Stir fry the noodles,
Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. Using kitchen scissors, cut the noodle clump in half. This will make it easier to fry and eat. Heat 3 tbls. oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Heat up 3 tbls. of oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture (careful not to burn). Add noodles and stir for 1 minute. Add 3-4 tbls. Of Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tbl. of sauce and fry another half minute.  Remove from heat and serve. Top with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. 
There you have it! You'll feel like you're in Thailand! :)

MIA I know :( But BACK! :)

It's been too long and I have much to share!!

Where to begin? Im guessing from the statrt? Chronologicall? Where I left of last? So the last I posted I was in beautiful Malaysia! Well I did a shoot for an editorial spread (14 pages!!) for the fabulous InTrend Magazine!! Check out a few of the pictures from these tearsheets! :)

Like them? Well to match all these bright spring colors, here's a fun colorful recipe for a delicious spring salsa! Ive been putting this on top of grilled salmon, veggie sandwiches and dipping chips in it! Delish!

Spring Salsa! 
- 1/2 pineapple, cored, peeled, sliced in about 1/4 inch rings
-1 mango, peeled and pitted and chopped in little cubes
-1/2 red bell pepper chopped
-1/2 red onion chopped
-3 tbsps chopped cilantro leaves
-3 tbsps olive oil
-1 tbsp peeled minced fresh ginger
-about 1 jalapeno (your choice of heat) chopped
- juice of 1 or 2 limes
- salt and pepper to taste
- sprinkle of cayenne pepper

1) Grill the pineapple rings on both side, transfer to chopping board a chop
2) In a bowl, combine all ingredients well but turning gently (you dont want squash the flavors, you want to infuse!)

Voila! How simple! Your done and are looking at a colorful delicious salsa! Dig in!! :) This can be kept for about 2 to 3 days too :)

Look out for lots and lost of more posts! :)