Chinese food has always been one of my favorite foods. Whether choosing beef, poultry, or fish, there is such a variety ranging from spicy to sweet and sour. Although I have to admit, I love food. Period. I wish I was the type who ate when hungry. Instead, I’m the type who eats to enjoy different flavors and dishes. Since I’ve become a stay-at-home wife, I’ve learned so many things about foods, and the importance of healthy eating. We do stray sometimes, but I try to replace processed, starchy, carb foods with homemade and healthy choices. I’ve replaced much of our potato, pasta, and rice sides with bulgur, barley, garbanzo beans (chickpeas), white beans (cannellini beans), and couscous.
Now my favorite food has morphed into Thai Food. The fusion of lemongrass, curry, coconut milk, ginger, to name a few, are gorgeous on the tongue with the heat of chili peppers.
After numerous Thai food meals, I’ve come up with my own little Thai Dish that I’d like to share today. It’s called Thai Seafood Bulgur Cuisine.
Shrimps (how many is up to you)
2 Fish Filets (Pangasius or any type you like)
¾ cups of Bulgur
3 small carrots
1 green onions
1 large garlic clove
½ hot pepper (the hotness comes from the seeds, so add as many seeds you want for hotness)
1 cup coconut milk
Ground Lemongrass (if you can get fresh lemongrass, that would be better)
Pescado Sazonador fish seasoning or any other kind you have on hand
Salt and cracked pepper for taste
1) Pour some coconut oil in a deep pan and cook the fish filets over med-high heat along with ¼ of the garlic clove. This takes about 4 to 8 minutes. Sprinkle with fish seasoning, ginger and lemongrass. When it’s almost done, add some cracked pepper.
2) While fish is cooking, chop the 3 carrots and green onion and ½ of the hot pepper. Take fish out and put aside. In the same pan on med-high heat, add more coconut oil, the carrots, onion, the rest of the garlic and pepper, again adding as many seeds for desired heat. Cook until carrots are somewhat tender.
4) While bulgur cooks, breakup the fish filet, and remove tails from the uncooked shrimps. When water is almost soaked up by the bulgur, add in ½ cup of coconut milk. Cook for another 5 minutes and then add the fish to the bulgur mixture and another ½ cup of coconut milk. This is a good time to taste to see if you need any additional seasonings.
5) Increase the heat to high and add the shrimps. Cook until shrimp is pink. If need be, you can add more coconut milk. When done, dish out onto plates and enjoy!
Recipe and Foods Orgasm,