Thai Tuesday-Surf and Turf

Today was Tuesday, Thai Tuesday, if you read my last post!  We so enjoyed hearing from a few family members and friends who were eating Thai food and praying for us and our kids.  We cannot even begin to say what a blessing and encouragement it is to have others walk this road with us.

I wore my Thailand necklace today....somehow it always makes me feel a little closer to my kids.


We are praying for you dear country of Thailand!

We enjoyed a little of our own Thai food tonight! We made two of our favorite recipes and I thought I would share them on here in case anyone is interested in trying them out.

I found some steak and salmon marked down at the grocery store over the weekend and that was the inspiration for our meal.  The only other ingredients I had to buy that I didn't have on hand were Asian shallots and limes.  These are both pretty simple dishes and great summertime ones as you cook the meat of the grill. (Bless my dear husband for cooking in the cold and rain tonight!)

Thai people love their sauces!  There is always at least fish sauce on the table when you eat a meal in Thailand and often a chili sauce of some sorts as well. What makes these two dishes so yummy are the sauces, a perfect combination of salty and sweet and salty and sour.

The first dish we made is called "Yam Neua Yang Nahm Toke" or "Sliced Steak with Hot and Sour Sauce" (from The Food of Thailand cookbook).

Here is what is needed:

12-16 ounces lean sirloin or fillet steak
2 tablespoons fish sauce (I promise it tastes good mixed in!)
4 tablespoons lime juice (fresh is best!)
1 teaspoon sugar
1/4 teaspoon chili powder
3-4 Asian shallots, finely sliced
a few lettuce leaves to serve (optional)

Heat the grill to medium.  Sprinkle salt and pepper on both sides of the meat.  Cook for 5 to 7 minutes on each side, turning occasionally. 
Once the meat is done, using a sharp knife, slice the cooked beef crossways into strips. 
Mix the fish sauce, lime juice, sugar, and chili powder in a bowl.  Add the Asian shallots and the slices of beef.  Serve over jasmine rice. 

Sliced Steak with Hot and Sour Sauce

 Thai Glazed Fish (from America Grills Cookbook)

 

 2 fish steaks (swordfish, salmon, halibut, etc.)
Thai Glaze:
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon fresh ginger grated or 1/2 teaspoon ground ginger
1 teaspoon lime peel, grated
1 teaspoon garlic, minced
Red pepper flakes (optional)
Juice from one lime

Mix first six glaze ingredients in a bowl. Preheat grill to medium high.  Lightly spray fish steaks with canola oil, and place on hot grates.  Sear for about 2 to 3 minutes or until sear marks appear.  Flip over to a clean section of the grates to sear the other side, about 2 to 3 minutes. 
When both sides are seared but fish is not quite cooked through, remove it to a tray away from heat, and brush on the glaze.  Turn, and repeat on other side of fish.  Fish is done when center is opaque and approximately 145 degrees.  Place fish steaks on platter, and sprinkle with lime juice.

 

Thai Glazed Salmon

 As I mentioned, my husband is the grill master, he also humored me by taking the pictures of our dinner!


Gin Khaw Aroy!

 We actually found out on Friday that the Thai Adoption Board is not meeting this week because of the Thai holiday.  It is the Thai New Year, also known as Songkran, right now. So, while there is no meeting this week, we appreciate all the prayers for our kids and the board, because the prayers are needed, whether it is a meeting week or not.  They will be meeting next Wednesday morning, Tuesday night our time. 

Anyone else what to join in on Thai Tuesdays?  If you are not feeling adventurous with your cooking, maybe you can find a Thai restaurant nearby!  And whether you eat Thai food or not, would you please consider praying with us every other Tuesday evening when the Thai Adoption Board meets?