Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad

The sweet and sour flavor of a spicy dressing or dipping sauce is a big appeal in warm or hot weather. While grilled eggplant, atsuage deep-fried tofu and shrimp make a great salad individually or in combination, pairing them with rice noodles makes a quick, filling meal. Grill eggplant and atsuage until slightly burnt for a stronger aroma! This is something similar to what I used to eat at a Vietnamese restaurant in Portland, Oregon, years ago.

1/2 of recipe:
473 calories; 21.8 g protein; 15.2 g fat; 62.5 g carbohydrate; 57.3 g net carbs; 439 mg sodium; 58 mg cholesterol; 5.2 g fiber; 636 mg potassium

Dressing only (including shami dried shrimp solids; 1/2 of recipe):
25 calories; 1.9 g protein; 0 (0.08) g fat; 4.5 g carbohydrate; 4.2 g net carbs; 375 mg sodium; 10 mg cholesterol; 0.3 g fiber; 49 mg potassium

Furaido onion / onion chippu / fried oinion

A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available at Asian grocery stores, it is very easy to make at home under the sun or in the oven using remaining heat after cooking other dishes. Being homemade translates into flexibility -- using minimum oil and no additional salt in this case. Shallots and garlic can be prepared in the same way.

Whole recipe (21 g):
97 calories; 2.1 g protein; 2.2 g fat; 18.7 g carbohydrate; 15.3 g net carbs; 4 mg sodium; 2 mg cholesterol; 3.4 g fiber; 318 mg potassium

Satsumaimo to ebi no tai reddo karee / Thai red curry noodles with sweet potatoes and shrimp

Once ingredients are prepped or chopped, it takes less than 30 minutes to cook this tasty, warm and filling dish served with noodles of your choice. Shoyukoji soy sauce rice malt and kurozu brown rice vinegar work their magic yet again here to minimize the amount of nampla as well as sodium-loaded red curry paste.

1/2 recipe (curry only, noodles are excluded):
311 calories; 16.2 g protein; 14.7 g fat; 30.0 g carbohydrate; 24.3 g net carbs; 622 mg sodium (with shoyukoji made of 50% reduced-sodium soy sauce); 99 mg cholesterol; 5.7 g fiber

Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  

1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 504 mg sodium; 0 mg cholesterol; 8.8 g fiber

Tomuyamukun / tom yum goong

Here is the tom yum goong I longed for. I finally was able to make this simple soup that indeed reminds me of what I routinely had from a locally popular Isan restaurant near my apartment in Bangkok. There is no secret. As with any cuisine, all you need is good ingredients. What I learned from my trials and errors over the years is not to add too much of aromatic ingredients and make a good stock.

1/4 of recipe:
111 calories; 14.9 g protein; 2.0 g fat; 10.3 g carbohydrate; 8.1 g net carbs; 427 mg sodium; 93 mg cholesterol; 2.3 g fiber

Satsumaimo no tonyu kokonattsu purin / sweet potato and soy milk coconut pudding

This is for people who like a little dessert after meals. It is very mild and will not steal the spotlight from the main meal or overwhelm your mouth with clingy sweetness. Also great as an afternoon snack. A small amount of kuromitsu, a molasses-like syrup made with kurozato muscovado, provides the deep aroma and taste of this creamy dessert.

1/3 of recipe:
149 calories; 1.7 g protein; 5.6 g fat; 22.0 g carbohydrate; 21.0 g net carbs; 11 mg sodium; 0 mg cholesterol; 1.0 g fiber

Hayatouri no somutamu / som tam salad with chayote

While green papaya is probably the best known ingredient for som tam, many vegetables are equally tasty in the dish. The aroma of garlic, chili peppers and dried shrimp as they are pounded together takes me back to the streets of Bangkok. You are supposed to pound the main fresh vegetable as well, but to make it easy for tired or lazy arms and also to cut back on the amount of nam pla, in the following recipe the veggie is first mixed with sugar to let out some moisture.

1/2 of recipe:
104 calories; 5.0 g protein; 3.4 g fat; 15.1 g carbohydrate; 11.8 g net carbs; 132 mg sodium; 15 mg cholesterol; 3.3 g fiber

Kyuri to kosai no nanpura-ae / cucumber and cilantro in nam pla dressing

A spicy and refreshing relish-like dish. Let the sugar work for you to reduce the amount of salty nam pla...

1/2 of recipe:
16 calories; 1.0 g protein; 0.1 g fat; 4.1 g carbohydrate; 3.2 g net carbs; 78 mg sodium (with 2/3 tsp nam pla; 116 mg sodium with 1 tsp nam pla); 0 mg cholesterol; 0.9 g fiber

Chiri in oiru / nam prik pao / Thai red chili paste

An oily paste similar to the XO sauce found in Chinese dishes, nam prik pao perks up any dish. It is spicy yet somehow sweet and mild all at the same time. The complexity largely comes from shami dried shrimp and kapi fermented shrimp paste. Nam prik pao also contains tamarind paste, which accounts for its subtle sweet-sour fruitiness.

Kani no karee-itame / poo pad pong karee / crab curry saute

A very flavorful Thai dish that reflects Chinese and Indian influences. It used to be one of my favorite dishes in Bangkok.

Atsuage to tomato no esunikku nikomi / stewed deep-fried tofu and tomatoes

A tasty, simple stew with a Southeast Asian twist. Surprisingly good with plain rice.

Ika to tai bajiru no sotee / calamari and Thai basil sauté

A quick lunch I used to eat routinely at a local diner in Bangkok. The combination of somewhat sweet sauce with perspiration-inducing hot peppers and Thai basil is addictive. When I asked for four little Thai peppers in the dish after many months of gradually becoming accustomed to the spiciness, chef mom and her assistant daughter cheerfully clapped their hands.

Ebi to moyashi no nanpuraa itame / prawn and soybean sprout saute with nam pla

The aroma and clear saltiness of nam pla highlights sweet prawns, bean sprouts and eggs.

Poo ob woon sen / steamed crab with mung bean noodles

A flavorful crab dish with the pungent punch of whiskey. Great with steamed rice or drinks!

1/2 of regular recipe:
309 calories per serving; 14.1 g protein; 13.9 g fat; 26.6 g carbohydrate; 25.4 g net carbs; 792 mg sodium; 24 mg cholesterol; 1.2 g fiber

1/2 of reduced-sodium version:
 278 calories per serving; 14.0 g protein; 10.9 g fat; 26.7 g carbohydrate; 25.5 g net carbs; 558 mg sodium; 24 mg cholesterol; 1.2 g fiber

Yum woon sen / bean noodle salad

Pork-less seafood version for a popular Thai mung bean vermicelli salad. Add calamari and scallops for a more complex taste.

Phad thai

A great lunch!