Aroy Mak! Thai Steamed Mussels
You could not imagine, after working 7 days straight, last night I still managed to cook this scrumptious dish. (I did the prep… As soon I set my foot at our house.)
I love sipping the broth of these mussels! I could taste that fresh and sweet herbs yum, I swear nawawala ang pagod ko at stress ko. (for some, who doesn’t even cut me a slack! ugh!) Haller! I guess hindi talaga sya uukol, kasi ni hindi mo ako maintindihan, and “we was” not even together, diba dapat best toe forward kapag nanliligaw? Asa pa ako uhg, Hahaha, don’t worry, sports naman po ako. Hindi naman ako galit no, pramis! Sumpa man. Ako galit? Hinde ah! (Gloria Arroyo mode) buti wala akong hawak na laptop lols…
Well need all basic ingredients such as,
3 tablespoons olive oil
1 medium size Spanish onion
5 cloves garlic, coarsely chopped
2 medium size chilies, seeded
1 stalk lemon grass
clam broth (optional)
1 cup unsweetened coconut milk
1 cup fresh sweet basil leaves
1 cup fresh mint leaves
1 cup dry white wine
2 pounds prince edward mussels, beard removed and scrubbed
Salt and freshly ground black pepper
2 tablespoons freshly chopped flat-leaf parsley leaves
Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant (Hmmm AMOY MELON - MELON PUTOK LOL!). Add the onions and cook until soft. Add the chili/lemon grass/basil and mint leaves and cook until reduced by half, stirring occasionally. Add the coconut milk and wine and lemon juice and cook until reduced by half.
Add salt and pepper to taste! =]
Hmm … mukhang masarap pero hindi talaga ako mahilig sa shellfish. You know, I am a certified meat eater. Altho I will probably try this with shrimps or crabs or kung shushal ka, lobster, or you know, crustaceans. Personally, I don’t care for lobsters that much.
Gherl, nakalimutan mo yata sa instructions kung kailan ia-add ang mussels. I would assume that it is along with the chili, lemon grass and herbs. Nakalimutan mo rin yung clam juice if adding. Hindi ba mao-overcook yung mussels kung hihintayin mo pang mag-reduce by half yung liquid? Diva luto na yung mussels pag bumukas na yon? At saka may liquid din na ie-exude yung mussels mo so magkakaroon talaga ng broth.
Nakalimutan mo rin na siguraduhing walang red tide or otherwise, tsugi ang lalafang ng mussels. And if you can find thai basil, it can replace the sweet basil and mint (assuming na wala nang dahon yung plants ng neighbor nyo sa kaka-nenok nyo). Puede mo ring lagyan ng ginger since Asian inspired ang dish na to.
Miss mo ko noh. Nag-training ang lola mo last week kaya hindi ako maka-chorva. Pinapa-alala ko lang, hindi ko blog toh! Bwahahaha … Anong gagawin natin this long weekend? Last chance to wear white. I need a break (again) !!!
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Oi miss kita no bwehehe, malay ko kung nag move ka na sa CanaDUH hahaha andoon kasi si JP ay may asawa ka nga pala bwehehe…
OO nga eh I am planning of throwing out “a little” farewell summer party next week - AGAIN GHERL it’s “a little” farewell summer party hingdi buong baranghey eh imbitado. I say yong mga lagi lang nag co-comment na kebigan sa blog kagaya mo? Bwhahah… AGAIN nothing big at hindi pwede ang aso lols! Hindi ito dog party… BBQ at salad lang sana… *WEAR your best tanga ito* hehehe…
O sya see you Sunday? Sana makahanap ako ng fresh papaya…. Or else papaya ni Kelly papakain ko sa inyo! Hahahaha
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Oh well they’ll figure that out. lolssssss - nakalimutan ko…
Gherl, nakalimutan mo yata sa instructions kung kailan ia-add ang mussels. I would assume that it is along with the chili, lemon grass and herbs. Nakalimutan mo rin yung clam juice if adding. Hindi ba mao-overcook yung mussels kung hihintayin mo pang mag-reduce by half yung liquid? Diva luto na yung mussels pag bumukas na yon? At saka may liquid din na ie-exude yung mussels mo so magkakaroon talaga ng broth.
Once open pwede, pag hindi open hindi pwede - HUWAG pilitin baka mamaga ang tahong of course lol
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Sana nga nag-move na ko sa Canaduh noh. May bago akong crush, yung diver from Canaduh na si Alexandre Depastie na nag-silver sa Beijing Olympics. Ang wafu gherl kahit maliit lang sha (5′6″). Kailangan ata yon kung diver ka so hindi puedeng super tall ka like Michael Phelps. Taga Montreal din sha. But ob kors, kay JP pa rin ako, as if.
Anong klaseng papaya ang hinahanap mo, green or ripe? Anong gusto mong dalhin ko for Sunday? Hoy hindi ako nag-a-announce ng whatever chorva no. Bahala kayo kung sing gusto nyong i-invite. Diva, gawin na naman nating chat room ito.
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Wag ka na magdala (abala) - perahin mo na lang bweheheh… Looking for green papaya eh, papaya salad ako… But couldn’t find one. I might invited chuva, at si chuva at si chuva at si chuva at ikaw lols… Is Bud coming too? Hmmm ano kayang papakain ko jan? Lols …. It’s not a party! Hehehe… Kakain lang tayo… Simple lunch yon lang…
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Gherl, wag mong intindihin si Bud at kami nang bahala kung ano ang kakainin nya. Diva my KFC na malapit sa inyo?
Gusto ko yan, green papaya salad, parang sa Vietnam Palace. Wag mo lang hahaluan ng bagoong isda at grave ang lasa. Remember si Kevin (Hung) na Vietnamese friend nina Lee and Jeff, gumawa ng green papaya salad during camping eh puro bagoong isda yata yung hinalo. Anovey !?! Sagwa talaga ng lasa dahil walang balance ng sweet, sour, salty and spicy.
May driver ka na pala. Papuntahin mo kaya sa Oriental store sa city. I’m sure maraming green papaya doon. Pag-ingatin mo lang sa stalker nya.
You know what’s also good, crispy fried catfish with green mango salad or Yum Pla Dook Foo (uso yan sa Thai resto sa Pinas). Favorite namin yan noon sa Sukhothai along with chicken wrapped in pandan leaves (Gai Hoh Bai Toey) at saka bagoong fried rice. Of course, hindi sila available dito, kahit saang Thai resto ako magpunta. Kaya miss ko na yan.
Basta bring ko yung szechuan noodles for you.
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matagal na ako isip about mango salad yong grated ha hindi diced at may madaming alamang lol… pero asaan ang freshness na manga tita???? ASAAA??? from Mexixo papunta dito hinog na! Hehehe…
Again gerl lunch lang sya ha… Ikaw at si Gil lang kasi nga diba aalis na sila gil sa next week.
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Gurl, usually may green mangoes sa Oriental store sa city (Wing Fat ba yun) along Washington Ave na malapit kay Bugs. Doon din ako nakakabili ng green papaya. Tsaka favorite ko dun yung roast pig nila. Pampabata talaga yung crispy skin nya. Usually nga lang, mahirap kumuha ng parking on weekends. Kaya nga papuntahin mo doon yung driver mo. Hindi naman siguro sha mate-trace ng stalker nya doon noh.
I know what you mean. Yung sa Thai resto sa tin, shredded green mango sha with fried to death na catfish na dinurog para talaga very crunchy. Of course with the matching spicy, sweet and sour Thai dressing and chopped peanuts and some cilantro (I hate cilantro though so I would substitute it with parsley and perhaps mint if I make it). Goes very well with bagoong fried rice. Ginugutom na naman ako sa office. Sige, one of these days, mag cooking ng ina mo tayo. Baka masampal kasi ako ni Bud kung magluluto ako with bagoong.
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Hindi ako napupunta ng Whing Phat eh anlayo lol… Hanggang Chinatown lang ako… Sa Chinatown andoon ang Sangkee Duck may mga nakasampay doon na pampabata no masarap sya pero talagang babata ka lol… Sos diba jan lang ako work sa harap ng Sangkee noon hehehe araw araw yon ang kinakain namin kaya lols… Kaya tignan mo ako batang bata pa din Young nga diba?
OO masarap sa SukoThai yong green mango na super thin slice tapos binabayo pa tapos may alamang hehehe… Cooking ng Ina tayo! Sa sunday agahan mo para cooking ng ina to the maxxx…
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