seafood

Day 214: In the Thai Stylee

August 2, 2007

Things in the new house are progressing more slowly, or maybe it’s just that we can’t see whatever changes that the plumber has been doing. The time-frame until we move in and the countdown to completion don’t seem to be entirely aligned by any means. The whole process is getting a little anxiety-inducing, as we need to wait until the tiler can fit us into his schedule before we can get a kitchen floor. We’re trying not to get too stressed about it all, as there indeed is nothing that we can do to change the situation.

We do have a couple of clues that the transition may be very tricky for Baby A if there are still workmen in the house when we move in, which there undoubtedly will be. There is a new hole in the wall of the gym/ playroom at daycare while the plumbers try to find the source of a leak. The hole is maybe a foot wide, and is up near the ceiling. Baby A basically has a meltdown whenever she is in the room because, in her words, “I don’t like it. Hole.” It seems easier for the staff to just keep her out of there- she genuinely is scared of the hole. Here in the condo, the back porches are finally being repaired, and there are a couple of blokes outside refitting the wooden railings. Whenever the generator or the circular saw are in use, A stops whatever she is doing, gets a look of panic on her face and says “I don’t like it. Loud.” It really bothers her, so I can only imagine how fantastic it will be for the whole family when we basically move in to a building site. Fun times.

Anyway, this evening we made Thai-Style Shrimp and Veggies with Toasted Coconut Rice which was a pleasant meal all round. I suppose this can be called Thai-Style; I’m sure our Thai friend would disagree that it was authentic Thai food by any stretch of the imagination. Basically shrimp and vegetables (onion, garlic, ginger, carrots, cabbage, red pepper scallions, basil, cilantro) are stir-fried and seasoned with red pepper flakes, salt and pepper, lime juice, tamari and chicken stock. The rice is cooked in chicken stock with some sweetened shredded coconut. Just before serving, toasted coconut is mixed in with the rice.

It was really nice to have a good light meal with plenty of vegetables. This is the sort of meal that we used to eat quite regularly, and it is a welcome reminder of how good fresh, crisp vegetables can be. The shrimp were succulent and plump and they balanced well with the rest of the meal. We did cut down the liquid content of the meal considerably. A half portion of the recipe called for 1/2 a cup of chicken stock to be added to the stir fry; we added a mere splash. With the lime juice and the tamari, the dish was certainly moist enough, and we didn’t want to run the risk of it being wet. Overall, this one is a keeper, although I’m not sure you need a recipe for such a dish. Tomorrow we are having Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers. We’ll be making the chicken option, as it’s been a while since we had chicken, and swordfish is off limits to my good self.

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