Sen Yai Noodles
3384 SE Division Street
Portland, OR 97214
Noodles for breakfast? That’s crazy-talk! Of course, it isn’t really and technically, most of the breakfast menu items at Yen Sai are soups, porridges, eggs and breakfast-y what-nots. We went to a preview breakfast Tuesday and left plenty full and fairly ready to start the day.
This is, of course, the newest restaurant within the Pok Pok empire, and it just opened at the end of last week. They have hours for breakfast, lunch, and dinner and while the first meal of the day was delicious, I really want to go back later in the day and try a lot of other things — like the stewed duck leg over wide rice noodles, all of the stir fried noodles and of course, the phat thais.
That said, if you go in the morning, you should get the Salapai (steamed buns with sweet, shredded pork and fried shallots), the Kafae Boraan (Thai coffee with condensed milk and sugar), Jok with a poached egg, and the Khao Tom rice soup (also with a poached egg).
We just walked by the other evening and they were already . . . → Read More: Breakfast at Sen Yai Noodles
These were very good, and although time consuming, worth it. Although not really a practical, say Wednesday night dinner, this was a fun Saturday afternoon project. We actually made them a few weeks ago, when it was still pretty cool here in Portland, but if you were to grill these, I’d think they’d still be a pretty good hot weather choice.
The original recipe did not call for any kind of binder in the fish cakes. I honestly did not trust my ability to keep the fish cakes together without one so I added an egg white. You do what you need to do there. For serving, you’ll want some spinach leaves, basil leaves and maybe some rice.
One important thing before we get to the recipe and photos — this is my friend Michael Grenley. I met him in Flagstaff, AZ in 1995 where we worked together at NAU. He’s one of the nicest people I’ve ever met in my life. He’s a husband and a father and has a lot of worried family and friends right now. He’s been missing since July 19th from the Phoenix/Glendale area. Please help us find him. . . . → Read More: Thai Style Fish Cakes
Here it is, another French Fridays with Dorie (just fyi – site is down until Sunday) post. I’ve been looking forward to making this for awhile now and I after I’ve made it and had it for dinner, I have to admit, this has probably been my least favorite FFwD recipe. Now, the bar is pretty high of course, so it wasn’t a total failure or anything, just not my favorite. My husband liked it a lot though.
Since it’s also for lunch tomorrow, I’m thinking the flavors will come together even more overnight. Who knows, I may love it tomorrow!
1. I added 4 garlic cloves, about 1/2 tsp ground cumin, and sweet potatoes.
2. I poured all the fat out of my pan and then deglazed with white wine. I poured that liquid into my pan with the 1.5 cups of water.
3. I crushed up my cardamom seeds a bit.
4. I tossed my carrots and onion, after sauteing briefly, into the pork to braise in the oven. I did cook my sweet potatoes separately and add those at the end.
5. I also added a splash of fish sauce at the end, along with the honey.
6. . . . → Read More: FFwD: Lemongrass Braised Pork
The other day, let’s call it “Monday”, I had a MAJOR craving for Pad Thai. I waited a day or two to see if it would go away and when it did not, I turned to the google for an easy way to satisfy this craving. I came across the Alton Brown recipe (which I’ve made before), and while quite good, requires a trip to H-Mart or some other specialty grocery to get all the supplies. Most of the time I’m okay with that, but on a Wednesday after work, I require easier.
Then I came across this recipe in the New York Times by Mark Bittman. “Hey! I have everything already at home!”, I thought.
Then, when I got home, I realized I had no tamarind paste. But…I did have Tamarind chutney (a mix of tamarind paste, sugar, water, spices, etc…) and I decided to just use that (and decreased the honey to just 1 tablespoon). Lazy! But actually, it turned out great. And, as I was reading the reviews later, it seems a lot of people had trouble with the sauce being too bitter and tamarind-y.
So, I would suggest if you are following the recipe . . . → Read More: A Relatively Quick, Pad Thai-Like Dish
This is a reader recipe in the current issue of Everyday Food. I didn’t change that much — I just opted to cook it in a slightly less hot oven (down from the original recipe’s 475 degrees for 60 minutes) and I added an onion in the cavity and broth/carrot/onion half on the bottom of the pan, as I tend to burn roasting pans without some liquid down there. And once you add broth, you might as well add some veggies.
Oh and I doubled the curry paste because, dude, that is good. Extra for dipping seemed like a given. And the best part? With only two if us, there’s roast chicken for lunch the next day!
Remember to check it after the first 20-30 minutes and cover it up as needed. The curry paste/honey will burn. A little is good, smoke billowing from your oven is bad. I covered after the first 25 minutes, then uncovered for the last 10 minutes of oven time. My chicken got a pretty dark but all was completely fine under the skin — moist and tasty! But, if I could back and do it again, I probably would have not uncovered it so . . . → Read More: Everyday Food and the Tasty, Tasty Curry-Roasted Chicken