Easy Chocolate Covered Strawberries

Give your sweetheart a sweet treats!

Valentines is right around the corner!! Do you have any ideas what to make or give to the one you love? Looking for something easy and delicious?  We all need a little something extra to treat ourselves this year. Delicious chocolate covered strawberries are the easiest, quick and fun to make special Valentine's Day treats with the kids. Valentine's Day is an awesome time to celebrate love, especially the love of your family. My 4 year old daughter loves to help and enjoy eating the chocolate covered strawberries. She will lick and clean a chocolate bowl :D 

Let's get started

Chocolate Covered Strawberries 

Ingredients

Fresh strawberries 

Semisweet chocolate 

White chocolate 

Pink milk chocolate 

Directions 

1. Wash the strawberries and dry them very well with the paper towel and set them on the countertop to bring them to the room temperature.
2. Put the white chocolate, semisweet and pink milk chocolates into 3 separate microwave proof bowls.
3. Melt the chocolates in a microwave at half power stir every 30 seconds until melted and smooth.
4. Line a baking sheet pan or plate with parchment or waxed paper. 
5. Holding the strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. 
6. Lay strawberries on the prepared parchment paper. Repeat with the rest of the strawberries. (Coat in desired toppings if using) and allow them to rest until the chocolate has set.
7. Use the parchment paper to make a cone and spoon different melted chocolate into a cone. Close the end of parchment paper all the way to the chocolate.
8. Drizzle with melted white chocolate as desired.
9. Add toppings such as chopped nuts (peanuts, pistachios, pecans, etc.), sprinkles, toasted coconut, any flavor mini chocolate chips, crushed Oreo cookies or crushed candy canes

10. Let them set about 30 minutes.

11. Serve fresh to enjoy them best the same day they are made! Or refrigerate uncovered up to 1 -2 days maximum.

12. Do NOT freeze chocolate covered strawberries. The strawberries will release moisture and ruin the chocolate coating as they thawed.

 

13. Enjoy!

This is the link to YouTube VDO how to make this easy chocolate covered strawberries.

https://youtu.be/9M6ivauzwus

Homemade Northern Thai Sausage (Sai Ua) ไส้อั่ว

Sai Ua ไส้อั่ว, Northern Thai sausage or Chiang Mai sausage is a flavorful grilled pork sausage stuffed with ground or minced pork and fresh herbs from Northern Thailand and Northeastern Burma. The Thai name Sai Ua comes from sai (intestine) and ua (to stuff).

How to Make Homemade Northern Thai Sausage (Sai Ua) (VIDEO Recipe)

Prep Time: 3 hours Total Time: 3 hours

Skill Level: Medium

Cost to Make: Varies by cut of meat

Keyword: Homemade Sausage

Cuisine: Thai, Northern Thai

Course: Main Course/Appetizer 

Servings: 3lbs of sausage links

Ingredients for Sai Ua/sausage 

3 lbs         Ground pork( high fat recommend)

10 g.         Dried red chilies 

120 g.       Fresh sliced lemongrass 

8 bulbs    Shallot 

12 cloves Garlic 

1 Tbsp.     Shrimp paste

1/2 Tbsp. Salt

1 Tbsp.     Pork powder/Bouillon (optional)

3 roots     Fresh turmeric (1 inch each)

5 sliced.  Fresh galangal

2 cups.    Chopped green onion

1/2 cup.   Chopped cilantro 

12              Kaffir Lime Leaves (sliced)

9-10 feet Natural Hog casing 

For turmeric brushing 

1 tsp.        Turmeric powder 

2 Tbsp.    Water

For serving (optional)

Cooked sticky rice 

Lettuce 

Cucumber 

Cilantro 

Ginger

Recipe Notes

*Important: Use meat with high fat content. Pork belly fat should be added If you have lean meat add 1-2 cups diced pork belly fat. 

Fat is a key for making Northern Thai sausages. It gives the sausages a better flavor and moist but I skip the fat because the ground pork I use already has some fat and I want a little bit more healthy choice for us so the sausages will have a little dry texture after cook but still taste great. 

** I love spicy so I use 20 grams of dried chilies in the VDO!! 😁

*** Red curry paste can be use for Sai Ua paste if you don’t have some ingredients to make a paste. Use about 2 Tablespoons. Be careful with the salt since the ready to use Red curry paste may already too salty. 

Equipments You Will Need:

Sausage pricker (optional) toothpick works great too

Meat grinder with sausage attachment

Instructions

1. If you have a big chunk of pork, place it on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm but not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using. 
2. Remove meat from the freezer, cut meat into 2" pieces so that it can easily go through the meat grinder. Set up meat grinder (if using KitchenAid Mixer set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl
3. Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water for at least 45 minutes to 1 hour or until soft and slick. Keep casings in water until ready to use.
4. Using mortar and pestle or food processor to crush dried chilies, lemongrass, shallot, garlic, shrimp paste, salt, fresh turmeric, fresh galangal, and pork powder until it turns into a paste. I love the old way so I used mortar and pestle shown in the VDO 
5. Scoop out the paste into chilled ground pork bowl. Add chopped green onion, chopped cilantro, and sliced kaffir lime leaves. If using diced fat, add in this time. Mix all ingredients together until well combine. (If you use your hands to mix the ingredients, need to wear gloves because your hands might get burn from red chilies!) or use a stand mixer with a paddle attachment. 

Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.

Stuffing Sai Ua

1. Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 7" tail hanging off the end. If you tie the end of the casing you want to prick with the sausage pricker or toothpick to let the initial air that comes through to escape.
2. Set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 7" of casing remains at the end then start with the new sausage casing.
3. Pinch, twist and spin to make small sausage links or coil the sausage for the classic look. Tie off the ends or tie with kitchen string if desired. Prick with sausage pricker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.
4. I normally pack 2-3 links cooked Sai Ua and use food vacuum sealer machine to seal the bag then freeze them for later up to 3 months but they usually all gone within a month!!

How to cook Sai Ua

Stovetop

1. Place links in a skillet in water.
2. Bring slowly to a simmer, cover and cook for 10 -12 minutes, covered
3. Uncover, allow water to evaporate and continue cooking, turning frequently until browned.

Oven

1. Preheat the oven to 350F 
2. Place Sai Ua links on foil-lined baking sheet.
3. Place baking sheet in the oven oven 
4. Cook for 35-40 minutes or until internal temperature registers 160°F.

Grill

1. Place on a 375°F grill and close the lid.
2. Turn every 3-5 minutes until uniformly browned. Takes about 15 to 20 minutes or until the inside pork reaches 160°F.

**** Charcoal grill is the better way and popular to grill Sai Ua in Thailand. It gives a charcoal smoke smell to Sai Ua. But I bake them this time. 

To reheat Sai Ua

1. Reheat frozen links in Airfryer at 350F about 4 minutes each side or until the skins are lightly browned and the inside hot with no cold/cool spot left. 
2. Defrost Sai Ua overnight in the fridge or in hot water or cold water then pan fry or grill  thawed Sai Ua both sides with a little bit of oil until golden browned and the inside heat through 

Enjoy!! 

Pumpkin Cheese Bites

Looking for a last minute Thanksgiving Menu?

This cute and easy Pumpkin Cheese Bites will give your Thanksgiving Table a nice look!! This cute pumpkins will make it a hit at your next gathering. I love how it quick and easy to prep, pipe and ready in 10 minutes. Make a great appetizer or snack everywhere and every time while waiting for the foods to be ready.

Cute and Easy Pumpkin Cheese Bites

Makes about 18 pumpkins Ingredients 1 tub 8 oz Cheese Spread ( I used Sharp Cheddar Cheese) 1/2 cup whole almonds, crushed 18 pretzel sticks or twisted pretzel sticks (2 inches long) 18 parsley leaves or cilantro leaves

Directions

1. Cut the piping bag and fit the bag with 1M tip and put it in the tall glass for easy transfer cheese into the bag.

2. Spoon the cheese spread into a bag and set aside.

3. Crush almonds using mortar and pestle, food processor or in ziplock bag with rolling pin.

4. Spread crushed almond in serving tray or plate and make a small space for the cheese to stay in place when piping pumpkin shapes.

5. Pipe the cheese spread on the prepared space about 1/2- 1 inch tall to form pumpkin.

6. Add parsley or cilantro leaves and pretzel stick and DONE!!

7. Serve right away or refrigerate until ready to serve.

8. Enjoy!!

NOTE

*** You can also pipe the cheese right on the mini crackers and sprinkle crusted almond on the bottom of the pumpkin bites or serve as it is without nuts.

*** You can use any other nuts as desired instead of almond.

Here is a VDO how I made these cute Pumpkin Bites. 

Perfect Moist Banana Muffins

Banana lovers come this way!! 



Who love banana and muffins? Me me me that what my 3 and half year old daughter responded to me when we have a very ripe with spotty bananas!! If you have those spotty bananas at home and nobody wants to eat them please don't throw them away. This banana muffin recipe is perfect for them and you will have a quick homemade breakfast, snack, and etc to enjoy. 

Perfect Moist Banana Muffins 

Makes about 18 muffins 

Ingredients

• 1 and 1/2 cups (175g) cake flour (spoon & leveled)
•           1 cup (100g) almond flour (spoon and leveled)
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large very ripe bananas (about 1 1/2 cups mashed)* 360g.
•                3/4 cup vegetable oil
• 8 Tablespoons (113g), 1 stick unsalted butter, melted 
• 1 cup (135g) dark brown sugar (spoon and leveled)
•                 1/4 cup granulated sugar (50g)
• 3 large egg, at room temperature
• 1 teaspoon pure vanilla extract (optional)
• 1 teaspoons banana extract (optional)

Topping (optional)

•                 1/2 cup sliced almond
•                 1/4 cup rolls oat

Instructions

1. Preheat oven to 400 F Line cupcake liners into muffin pans, set aside.
   
   
2. Sift the flour, baking powder, and baking soda together. Mix in almond flour. Set aside. In a medium bowl, use fork or hand mixer mash the bananas. Set aside. 
3. On high speed, beat brown sugar, granulated sugar, eggs, and salt until light and fluffy (about 5 minutes) Gradually pour in melted butter and oil. Add in vanilla and banana extract. Add mashed banana and beat on medium speed until combined( about 30 seconds - 1 minute)
4. Fold in dry ingredients into the wet ingredients, half at a time then gently mix ingredients until combined. If adding nuts or chocolate chips, fold them in now. 
5. Scoop the batter into liners using an ice cream scooper or plastic bag, filling them all the way to almost at the top. Add sliced almond and rolls oat if using.
6. Bake for 12 minutes at 400 then, turn the muffin tin to avoid hot spots and bake for an additional 3-5 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 15-20 minutes, depending on various oven and muffin pan. (Mine baked for 18 minutes using silver pan) 
7. Pull the muffins out from the oven, allow to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
8. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave when ready to eat. 
9. Enjoy!! 

Note

1. Frozen banana: You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel or place in strainer to get rid some excess liquid.
2. Sugar: You can use all brown sugar or granulated sugar.  This recipe is not too sweet but can be reduce a little bit, if desired. I haven’t try any other sugar substitutes such as syrup, honey, agave nectar or sweetener for this recipe yet. Please let me know if you try any
3. Oil: you may reduce oil to 1/2 cup but the muffins will not moist as using 3/4 cup oil. Make sure to add 1-2 tablespoons milk or applesauce if cutting oil.  You may use 1 cup oil if you don’t have butter. 

Quick Soy Curls Phad Phrik Khing (pad prik king) ผัดพริกขิงโปรตีนถั่วเหลือง

Quick Soy Curls Phad Phrik Khing (pad prik king) ผัดพริกขิงโปรตีนถั่วเหลือง

Pad Prik Khing is a dried Thai curry dish that not contains coconut milk like other Thai curries. You can use any kind of meats such as pork, beef, chicken and tofu as you like. I’m going to use Soy Curls to make a vegetarian recipe this time. This is quick and easy meal you can cook and ready to serve within  20 minutes or less. 

Ingredients 

4 oz Soy Curls (half package)

6 oz long bean or green beans , cut into 1 - 1 1/2 inches long

1/3 cup Prik Khing Curry Paste , can be use Red Curry Paste instead 

2 Tbsp. Olive oil

2 cloves garlic, minced 

1 1/2 tsp. Soy sauce 

2 tsp. Maple syrup (or sugar and other sweeteners ) 

1/4 cup vegetable soup stock 

4-5 leaves Kaffir Lime Leaves 

Fresh red peppers, sliced into small sticks ( optional) 

Directions 

1. Pour the soy curls in a medium bowl, add warm water and it sit for 10 minutes. Meanwhile cut long bean/ green bean, slice peppers and kaffir lime leaves. 
2. Drain soy curls using spoon to press out some water.
3. Heat the olive oil in a large pan, stir in curry paste and garlic for a minute or until release the fragrance.
4. Add soy curls, toss together until well coat and cook for about 2 minutes.
5. Add long bean, soy sauce, and maple syrup, soup stock, stir well for a minute and beans still crunchy but I like to eat softer bean so I cooked my beans until tender. 
6. Turn off the heat and add kaffir lime leaves, save some for garnish , red peppers if using.
7. Serve with steamed rice.
8. Enjoy!! 

Quick and Easy Microwave Sticky Rice

Quick and Easy Microwave Sticky Rice

Sticky Rice is my very first thing to learn how to cook since I was 6 years old. We eat sticky rice every meal everyday. We washed and soaked sweet rice the night before we go to bed,  soaked overnight.We always get up between 4:30-5:30 am. to cook sticky rice. Start with getting the fire ready and drain the rice , pour in to the bamboo steamer or the solid wood steamer and some house uses stainless steel steamer. steam rice for 35-45 minutes and if you have the leftover rice from the day before we will add it on top the new rice 10 minutes before the rice is ready. Then you transfer cooked rice into a big wooden tray and use the wooden spoon turn the rice over let it cool a few minutes before store into bamboo basket or heat safe container. 

Then cook our meals or dishes, everything ready to serve by 7:00 am. for breakfast time. After breakfast, we packed some rice and foods for lunch and go to work on the rice field or other farm. 

I grew up with sticky rice from rice seeds, young plants, harvesting, cooking and eat. So I know my sticky rice very well. 

This is the way I cook my sticky rice here in the USA.

See VDO :

https://youtu.be/Gh67hVGQabg 

Directions

1. Add 3-4 cups of sweet rice in a medium microwave safe bowl, wash and scrub to clean out dust and sometime rice bugs and drain for 3 times.
2. Pour in Hot Water and you need the water cover 2-3 inches above rice.
3. Let it soak in hot water for 1 hour. ( can be 2-3 hours if you forget but 1 hour is enough time)
4. Drain the water out and leave just a little below rice, most of the rice still in the water and some rice float above water (see VDO)
5. Wrap with plastic wrap and Microwave on high for 15 minutes straight, no turning until done.
6. Carefully remove the bowl from microwave, It is very hot.! Remove the plastic wrap out immediately. (Otherwise, it will suck into the rice and make the rice so hard to turn over)
7. Turn over cooked rice with spoon and let the heat out.
8. Enjoy with your favorite foods such as fried/grilled pork, Satay, papaya salad, grilled/fried chicken, or make some dessert like mango sticky rice and etc.

 

 

Store leftover sticky rice in bamboo basket or container,

In Thailand, we store sticky rice outside at room temperature overnight and reheat with the new rice in the next morning.

I always store my leftover sticky rice in the fridge by divide it into one serving portion for easier reheat when I need it.

To reheat : Microwave on high for 35-45 seconds.

Pork Satay with Thai Spices and Almond Sauce (Oven Baked and Peanut Free)

Pork Satay with Thai Spices and Almond Sauce (Oven Baked and Peanut Free)       

As I grew up , little skewers of marinated meat, grilled over coals, are sold as street foods everywhere.  A quick meal or snack when you don’t have time to cook for yourself. Just wait in line and buy some from your favorite seller!! Sweetly fragrant with coconut milk and spices make your mouth watering, they are perfect for barbecue parties serve with sticky rice/steamed rice , I prefer sticky rice as I grew up with it. :D or just serve on their own with drinks, whether grilled indoors or out. Everyone loves and enjoys this authentic food. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Chicken and Seafoods also popular with this delicious and authentic recipe. 

Ingredients 

FOR THE SKEWERS:

• 1 pound pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
• 2 teaspoon cumin seeds, toasted and ground
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoons ground turmeric
• 1/2 teaspoon salt
• 2 teaspoons ground white pepper 
• 2 teaspoons curry powder 
• 1 tablespoon brown sugar
• ½ cup coconut milk
• Kale, lettuce leaves , edible flowers, cilantro and basil leaves, for decorate (optional)

FOR THE CUCUMBERS RELISH:

• 1 pound cucumbers, halved and cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/3 cup white vinegar 
• 2 tablespoons granulated sugar
• 2 small shallots thinly sliced, about 1/4 cup
• 2-3 fresh Thai or red chiles, sliced into rounds

FOR THE ALMOND SAUCE:

• 1 tablespoon red curry paste
• 2 teaspoons yellow curry paste 
• 1/4 cup almond butter, unsalted
• 2 tablespoons brown sugar
• 1/4 teaspoon salt 
• 3 tablespoons tamarind juice
• 1 1/2 cups coconut milk
• 1 teaspoons fish sauce (just to taste, you may not need) 

PREPARATION/DIRECTIONS

1. Prepare the skewers: Put thin sliced pork in a mixing bowl. Add coriander, salt, brown sugar, white pepper, turmeric, cumin, curry powder, coconut milk, Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight in the fridge. Meanwhile, soak 12 bamboo skewers in water.
2. Prepare the cucumbers: Put cucumbers in a mixing bowl. Add vinegar, sugar, shallots and chiles and toss to coat and season with salt. Let stand for 15 minutes. Check seasoning, then transfer to a serving bowl.
3. Prepare the almond sauce:  In a small saucepan, heat  2-3 tablespoons coconut milk on medium heat. Add red curry and yellow curry paste. Stir until well combine. Add almond butter, brown sugar, salt, tamarind juice, and remaining coconut milk. Stir until well combine and bring to a boil then taste and adjust seasoning with fish sauce. Thin a bit with coconut milk or water as desired. Turn off the heat and transfer to a sauce bowl.
4. Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Bake at 375 degrees F for 12-15 minutes. Brush with coconut milk at 6 minutes then bake for 3 minutes and brush with coconut milk and bake for 2-3 minutes more until cook through and slightly browned. Or grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. (brush with coconut milk half way both sides) 
5. Transfer to a platter and decorate with edible flowers, kale leaves, lettuce, cilantro or basil leaves(optional). Serve with cucumber relish and almond sauce.
6. Enjoy!!