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Thai Food.

12 Oct

So, I have been on a pretty serious Thai food kick for the past few months. It has gotten to the point where I am starting to feel like that weird person that goes to the same place for lunch everyday and orders the same exact off the wall thing, the ‘nice but kind of strange’ girl that shows up wearing the sweat shorts and winter hat to get my daily fix, shaking slightly until the plate reaches the table. And the problem is that this routine continues everyday with a short five minute walk out my front door in either direction to one of two of my favorite Thai places in Portland:

Mee Sen for authentic street style Thai food with unique dishes and powerful flavors, and Monsoon for your more typical American-style comfort Thai.

Pete brought back fresh spot prawns and huge king crab legs from work the other day, so we decided to make our own Thai feast. On the table we had:

  • House Rolled Salad Rolls with Basil, Green Onion and Cilantro
  • Fresh Sriracha Peanut Sauce
  • Spot Prawns with Broccoli, Cashews and Sweet Soy Pan Sauce
  • King Crab Curry with Potatoes, Galangal and Green Beans

Everything was great, but we were mainly excited by how easy it was to re-create our personal favorite, Cashew Nut Beef, only using prawns instead of meat.


Makes about 4 servings:

  • 2-pounds spot prawns, shelled and cleaned
  • 2-tablespoons coconut oil
  • 1-yellow onion, cut into chunks
  • 2-cloves garlic, sliced horizontally
  • 1-inch piece ginger, minced
  • 2-bell peppers, chopped
  • 2-small heads broccoli, separated into small pieces
  • 1-small can water chestnuts (I know they are not typically in Thai food, but they add great texture)
  • dash of red chili flake
  • juice of 1 lime
  • 1/2-cup soy sauce
  • 2-tablespoons honey
  • good splash sesame oil
  • good splash of sriracha (more or less depending on how much you like spice)
  • dash of cornstarch
  • 1/2-cup roasted cashews
  • Thai basil and cilantro, chopped


Melt coconut oil in a large skillet or wok over medium heat. Add onion, garlic and ginger and cook until onions are partially cooked, about 4-5 minutes. Add peppers, broccoli and water chestnuts and cook for another few minutes. While these are cooking, mix soy sauce, honey, sesame oil and sriracha in a small bowl. Season to meet your preference, doubling the recipe if you like a lot of sauce.**Remember soy sauce is super salty, so balance as needed. Throw shrimp into the saucepan with the vegetables. Cook for a few minutes until almost cooked through, deglazing the pan with lime juice and seasoning with chili flakes. Once shrimp are cooked through, remove them from the pan, keeping them covered to not lose heat. Now, in the same saucepan, add your sauce mix, stirring together and adding cornstarch once heated to thicken. Once sauce is hot add shrimp back to the pan, top with cashews and serve immediately over white rice. Garnish with herbs and enjoy!

Stay posted for Homemade Peanut Sauce and Salad Rolls coming soon.

And…we’re back.

31 Aug

After 5 days of good quality family time, the ocean, and of course wonderful food, we are back in Portland. It’s always tough to pinpoint the highlight of a trip home to the beautiful Carmel, California, but I would say consistently the winner is our long time ritual of lunch at Sierra Mar at Post Ranch. For those of you who have been there, you need no explanation as you are familiar with the breathtaking views, more than relaxing environment, and the amazing cuisine created by Craig vonFoerster, our longtime family friend and old housemate when I was probably 8 years old.

Nine out of ten of my most memorable food experiences have taken place in this restaurant, (mainly the time we stayed through an early lunch into a late dinner thanks to an abundance of amazing wine and great company) and if you ever find yourself in Big Sur, its an absolute must.

For more info. check out, and note, the website doesn’t do it justice.