thai-inspired salmon chowder

Writing. Write, write, write. Study. Study Japanese. The two things I focus on most of the day each day - the two things I need to focus on. So, things like cleaning, organizing, laundry, and gasp, even cooking and gardening get put on hold. Of course I still cook (although not as much as I was during the winter) and try to make sure my new container plants survive, but cleaning has fallen a bit by the wayside. I'm definitely more thankful than ever for a husband who helps out with so much around the house, even though he works all day too.

This makes me feel sorry for Japanese housewives though. Wives with a full-time job are still expected to do the cooking and cleaning for their families. Japanese women are generally surprised that David does so much around the house, whether it's he or I that tells them. Though I like a lot about Japan and the culture, there are some things that don't sit well with me, and the lack of egalitarian marriages is one of them. I'm grateful that I, as a foreigner, am not restricted to such cultural traditions. However, if my spouse was Japanese, chances are that he would expect me to take on the bulk of house maintenance and cooking, even though I'm not Japanese. This isn't always true, but in general, it's how men in Japan are raised, and expectations they are taught.

I'm also grateful that my husband is a good cook, and that he likes (or at least seems to sometimes) chopping up veggies. And willingly cuts up the raw chicken that I don't particularly enjoy touching. Then I often execute the cooking process and ensure the final product is something I'm satisfied with (and usually if I am satisfied with it, David loves it). Sometimes I will do everything and sometimes David does everything, but the majority of the time we both help get dinner finished so we can eat at a reasonable time. Plus, it makes our evening time fun when we do things together.

A couple months ago, when winter was still hugging us tightly and refusing to let go, we decided to make salmon chowder one day. I made it a month or so before that and it turned out well. However, this particular day we were lacking many of the ingredients for regular chowder, such as milk and potatoes. Rather than have David go to the store, I decided to use the coconut milk we had in the cupboard and the sweet potatoes sitting on the table. As I sauteed onions and pulled out ingredients, I let creativity take over. Sweet potatoes and coconut milk, why not go in a Thai direction? I began to add various ingredients that I used for pad thai and curry dishes, mixing, seasoning and tasting as I went. Then it all came together; I knew it was ready, and yummy. Upon the first bite, David almost fell over, claiming he was in food heaven.

I did a quick internet search to see if I could find any similar recipes, but to no avail. Had I really created something unique and new? As one who adores food blogs and cooking recipes from them, I never thought I would come up with something I couldn't find anywhere else. I am happy to cook what others have perfected (while sometimes adapting). Yet, this Thai-inspired salmon chowder came together for me rather nicely, and I had a few chances to improve it before sharing it with you. Oh, and one of the great things about this chowder is that you can make it as spicy as you want it to be, while adjusting seasonings to your particular taste (much like traditional pad thai, with fish sauce, sugar, etc). If you try it, let me know how it turns out!

Thai-inspired Salmon Chowder

Ingredients:

1 tbsp oil (I used peanut oil - I'm sure a neutral oil would work well also)
1 onion, chopped
2-3 cloves garlic, minced (more if small, less if large)
1 large sweet potato (or 2 small/medium ones), chopped into 1 inch or smaller cubes
2 cups chicken stock
1 tsp garam masala
1/2 tsp paprika
2 tsp dried basil
1 tbsp curry powder (I used regular curry powder, but feel free to try red or yellow curry paste, adjusting to your spice preferences)
1 - 1 1/2 tsp fish sauce

1 carrot (I used a fat Japanese carrot, so you may need to use more than one carrot)
1 cup coconut milk
1 1/2 tbsp creamy unsweetened peanut butter (omit sugar if you use sweetened peanut butter)
1 tsp dried or fresh basil
1/2 tbsp curry powder
1/4 - 1/2 tsp dried chopped chilis or chili powder (put in more to add heat)
1 tbsp sugar or maple syrup
1 - 1 1/2 lb salmon fillet, cut into one inch cubes (make sure it's skinless and boneless too)
1 1/2 tbsp lime juice

Heat a pot over medium/low heat and saute onions until translucent. Add garlic and cook until fragrant. Add potatoes and saute briefly, (but don't brown). Mix in chicken stock, garam masala, paprika, basil, curry powder and fish sauce. Cover and let simmer on low heat until potatoes are soft

Mash potatoes (use a potato masher or a fork) (they don't have to be completely mashed, just enough to give the broth a thick consistency). Add carrots and simmer on low heat until fork tender (covered).

Mix in coconut milk, peanut butter, basil, chilis, curry powder until peanut butter dissolves. Taste and adjust to your preference accordingly. Add in salmon and simmer on low (don't boil) 5-7 minutes, until salmon is cooked through. Mix in lime juice. Adjust any last seasonings, garnish with fresh basil if you'd like, and enjoy.

Makes about 4 servings.

kitchen mishaps, triumphs and summer dreams

Am I in Washington? It sure feels like it. This incessant rain that allows only irregular sun breaks, and even with those sun breaks we still get cold and wind gusts. The cherry blossoms should say otherwise - that it should be warm and sunny and spring-like, but, it isn't. Perhaps I'm hoping for too much, considering it is only March, albeit the end of March. I've had enough of winter though. The cold, the dark, the unusual rain, being sick and inside... Instead I dream of exotic beach vacations and summer skirts and sandals, reminding myself that one day soon I'll be able to walk in the warm sunshine, soaking up as much as possible before the next winter. (Don't let that picture to the left fool you, that was one sunny day out of many rainy ones...)

Then I remember, the awful sunburns I got last summer despite using 65SPF sunscreen, the ones that still mark certain parts of my skin. Or the incessant humidity that leaves one with bladder infections, frizzed out hair and an oily face. Or, the mosquitoes - the blasted bugs that infiltrate my living space and steal my blood late at night, consequently leading to sleepless nights. Oh yes, and the shrieking bugs that resemble giant beetles that enjoy serenading the world at an ungodly hour of the morning since Japan does not believe in daylight savings time, also causing sleepless nights. Curse you, cicadas. I digress.

Now that I think about it, maybe summer isn't as dreamy as I thought... Perhaps I'll be wishing for winter again come August. For now though, I anticipate the warmer months.

Today was another one of those rainy days. Rain that blows sideways and upside down and every which way possible. It is such that, even though I was thoroughly bundled from head to toe, even outfitted with waterproof shoe covers that come up to my shins, and a raincoat that just allows my eyes to peek out, I still get wet. So, upon returning home from errands in the erratic rain, I decided today was definitely a curry day.

So around 5, I get the onions chopped and sauteing on the stove, whilst I mince garlic and ginger and gather the rest of my ingredients from around the kitchen. I'll take a brief tangent here to say that the past week I have begun spring cleaning, which includes organizing and trying to get our apartment more in order. Things are coming together slowly but surely, and maybe one day soon after I get more done and we can actually make some more purchases, I'll be able to share pictures of our place.

Back to curry. The onions are caramelizing and so I throw in the ginger and garlic, and then follow with water, stock, a bay leaf and star anise. That simmers nicely as the flavors amalgamate. About an hour later I get the still-somewhat-frozen chicken in the pot as David returns soaking wet from playing with children. Since the chicken was so cold, I turned the stove up and put the lid back on to get everything heated quickly without allowing bacteria or anything to form. Well, as I got caught up in talking with David per usual end-of-the-day conversations, I completely forgot I had left the burner on high, and sat down to read some food blogs while I "waited" for the chicken to "slowly" cook.

Maybe 20 or so minutes later I heard a sound like perhaps the water was boiling over, and rushed to the stove, where, in dismay, I realized I had left the stove on high, and when I nearly burned my hand taking off the lid, felt my stomach drop at the sight of the scorched pot, a pile of chicken in the middle... and the broth completely evaporated. What else could I do? I started crying, then burned my hand (on accident). It is silly isn't it, since it's not like we can't make curry still, and David comforted me and told me it was ok. I felt utterly stupid for forgetting about the stove, and just stupid that though I started dinner about two hours earlier, I'd have to start over again. So I did, and David thoughtfully cleaned out the pot for me. Although, from there on out, I kept dropping things and having issues all around, which eventually led me to collapse on the floor in laughter. It was all too ridiculous, how could I not laugh?

The curry turned out fine as usual, though slightly different than if it had been cooked much longer. Nonetheless, still delicious.

Although, despite the curry issues, the granola I got in the oven to slowly bake turned out beautiful. I threw some together a few days ago and made some more since David and I already downed most of my first batch. I hoped it would be a cheaper (and tastier) way to do breakfast, instead of buying bags of pre-made granola. The first batch included wonderfully roasted walnuts with oats, cinnamon, cloves and cardamom, mixed up with maple syrup and baked at a low temperature for 50 minutes. The second batch included almonds instead of walnuts. Thankfully, I recently found a retailer here who sells bulk spices, herbs, dried nuts and fruits, so I ordered some nuts and seeds to bulk up our granola a bit for next time.

The sourdough starter was also put to good use this past weekend as I made pizza dough out of it, which we used to make BBQ chicken and Thai chicken pizzas.

All in all, more good food despite my curry mishap. And the week is only half over.