Adventures in Food
I had the opportunity to go to Arches Thai (the new Thai restaurant in Moab) twice in the last week. My first Arches Thai experience was lunch with Jen. I ordered the Prik Khing (a dish I was hesitant to try to pronounce). Its menu description is: Prik Khing – Stir-fried green bean, bell pepper, carrot, onion, kaffir lime leaf with red curry paste, and your choice of meat. I had it with chicken. As always, I ordered it hot and spicy, and Arches Thai did not disappoint. This dish was delicious!
Jen ordered the Green Curry with tofu, and it was really good, too.
The second time I went, I had dinner there with Lynn. This time, we shared Gyoza as an appetizer (which I neglected to take a picture of). My entree was Curry Noodle (in the menu: Steamed Noodle in Thai curry sauce, with your choice of meat, and topped with crispy noodle, red onion, scallion, cilantro and lime). I ordered it with beef, but on reflection, chicken would probably have been better, but the dish was phenomenal! Here it is, before I dug in.
Lynn ordered the Lo Mein with tofu, and it was good, but not quite AS good. However, it did have lots of veggies, which I love!
We had the Sticky Rice with Mango for dessert, and that was delicious, too.
I ordered Shrimp in Blankets to go, to bring home to Rich. He liked them. They were shrimp wrapped in wonton skins, and fried.
Super good food! I am really looking forward to trying more of the items on the menu. Menu below – just click the thumbnails.
Yesterday was a cooking day. Yay! I made homemade wontons (except for the skins – ain’t nobody got time for that – those came from the grocery store). These were pork wontons, and the filling was a conglomeration of several different recipes. The filling was exactly what I had wanted…so delicious! This was my first time making wontons, and they were surprisingly easy.
Here’s the filling. That’s 1 Tbsp minced fresh ginger,
1 pound of ground pork, 2 Tbsp finely chopped green onions,
Then I added 1 Tbsp soy sauce, 1 Tbsp dry sherry, 2 tsp rice wine vinegar, 1 tsp sesame oil, and a pinch of kosher salt, and mashed it all together with my hands. I love hands-on cooking!
Next, I tore into the package of wonton wrappers. They are thinner than I had expected, and very durable. I kept them damp under a washcloth, and then took one out, moistened its edges, and plopped some wonton filling in the middle – probably slightly less than a tablespoon per wonton.
Fold (that white stuff on the plate is starch from the wonton wrappers)
Then stuck the little tips together (they stick very well with the just a little water on the wrapper). Here’s what they look like before they get boiled.
And after they got boiled. They are just boiled in plain water. You drop them gently into the water, and when they float, supposedly they are done. However, as it is raw pork, I didn’t trust that, so I boiled them for just a little while after they floated. I boiled them in batches of 5 or 6, so they wouldn’t stick together.
I think I boiled 26 altogether. They are lovely, aren’t they?
I made some really simple broth for them, and voilà! Soup!
The wonton wrapper package didn’t specify how many skins were in there, but there were a lot. My pound of pork made 45 wontons (I froze 19 raw wontons, too), and there are still wrappers left over. Here are the frozen ones.
It was a pretty rewarding cooking experience. I always like it when I learn something new. I think I may try deep frying the frozen wontons at a later date.