Red Date Cake with Walnuts

Hello October!

I was so excited that I got a big bag of red dates from my beloved friend. I was thinking what to do with them until I developed this recipe. Today was my second time baking this moist and delicious cake. You can have it as a breakfast or afternoon snack with a cup of tea. Let’s get baking ka!

Makes 2 loaves


2 cups dried red dates or 1 cup chopped dates

2 cups water

2 Tbsp sugar

2 cinnamon sticks

3 orange peels

2 Tbsp orange juice

1 Tbsp orange zest

1 cup cake flour

1 cup whole wheat flour

1/2 teaspoon salt

1/ 4 cup honey

1/4 cup coconut or brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 butter, melted

2/4 cups canola oil

4 eggs, at room temperature

1/2 cup walnuts, toasted, chopped

extra coconut sugar and chopped walnuts for topping the cake


  1. Place dried dates in a pot with water, cinnamon sticks, and orange peels. Bring to a boil and simmer until they are soften. Let it cool down. Drain water, remove cinnamon sticks, and orange peels. Pit the dates and chop into small pieces. Stir in sugar, a pinch of cinnamon, orange juice, orange zest, and mix together. Set aside.
  2. Preheat oven to 350 degrees. In a large bowl, sift together cake flour, whole wheat flour, salt, cinnamon, baking soda, and baking powder.
  3. In a medium bowl, whisk together eggs, butter, canola oil, honey, brown sugar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. Add chopped walnuts and dates into the batter. Mix until combined.
  6. Grease the loft pans with cooking spray or use a parchment paper. Pour batter into the pans. Sprinkle some chopped walnuts, coconut sugar if desired. Tap the loft pans several times to get out the air bubbles.
  7. Place the loaf pans into preheated oven and bake about 35-45 minutes or until the toothpick inserted in the center comes out clean. I reduced temperature to 325 degrees after baking for 20-25 minutes. Remove the cakes from the oven and let them cool on a wire rack. Enjoy ka!

Thai Chicken Green Curry – Gaeng Kiew Waan Kai

Hi all,

Hope you had a wonderful summer ka!

I am preparing for my cooking class next month so that I did remake my green curry again. Here is the green curry paste recipe:

There are so many curry dishes in Thai cuisine. But this green curry is one of the most popular and spiciest dishes. If you like the spicy flavor from fresh green bird’s eye chilies, I recommend you to try. You can make this curry with beef, pork, or tofu. Here is the vegan recipe for you:

Authentic Thai green curry is commonly made with chicken, Thai pea eggplants, Thai eggplants, and sweet basil. I also made the green curry paste from scratch which was not too spicy. Let’s get cooking ka!

Serves 4-5


Green Curry Paste:

3 Green Thai chilies, seeded, chopped

1 Serrano pepper, seeded, chopped

1/4 cup Lemongrass, thinly sliced, use only white parts, keep the green parts for the stock

1 Tbsp galangal, finely chopped

3 garlic cloves, finely chopped

2 shallots, finely chopped

3 cilantro roots or 1/4 cup cilantro stems with leaves, chopped

1 tsp kaffir lime zest, finely chopped

2 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1/2 tsp salt

1 tsp shrimp paste

Chicken Green Curry:

1/2 cup green curry paste

3 lb chicken thighs, bones in, sliced

1 can, 13.5 oz coconut milk

1 1/2 cup chicken stock

5 cups Thai eggplants or aubergines, cut into quarters, soak in salt water to prevent from browning

1/3 cup Thai pea eggplants

1 can, 8 oz sliced bamboo shoots, drain and rinse

8 kaffir lime leaves, hand-torn into chunks

a handful of Thai sweet basil leaves

3 Tbsp fish sauce

salt to taste

1 onion, cut into quarters for stock

red chilies for garnish

jasmine rice or rice vermicelli noodles for serving

boiled eggs for serving if desired


To make green curry paste: toast coriander and cumin seeds in the pan over medium heat until aromatic. Let it cool and pound in the mortar and pestle. Set aside.

Cut green chilies in half horizontally with a paring knife and scrape off and discard the seeds and pith, then finely chop. Note: the seeds are removed from chilies to tone down the heat. And when you cut the chilies, just be carful and don’t touch your eyes with your hand.

Using a mortar and pestle and adding chopped chilies and a pinch of salt and pound into a fine paste. Add sliced lemongrass, galangal, kaffir lime zest and pound into a fine paste. If the mixture is too wet, add some of the ground spices to absorb the liquid. Add chopped cilantro stems and pound into a fine paste. Then add chopped garlic and shallots and any remaining spices, pound into a fine paste. Finally add shrimp paste and pound to mix. If your hands are tired in pounding the paste, you can use the mini food processor too:).

To make chicken curry:

  • First, making the chicken stock: pour water and add chicken bones into a pot over medium heat. Add onion and lemongrass. Sprinkle some salt. Boil and simmer about 20 minutes.
  • Add 1 cup of coconut milk in a large pan or pot and simmer over medium heat until bubbles. Add the green curry paste, stirring until fragrant.
  • Add 4 cups sliced chicken thighs, 1 Tbsp fish sauce, and stirring until chicken is cooked. Add chicken stock and the remaining coconut milk.
  • Then add Thai eggplants, pea eggplants, kaffir lime leaves, and bamboo shoots. Occasionally stirring until eggplants are cooked. Taste and add more fish sauce. Turn off the heat. Add sliced red chilies and sweet basil leaves.
  • Ladle the curry soup into a serving bowl and serve with vermicelli noodles or jasmine rice and boiled eggs if you like.

Vegan Thai Green Curry

Vegan Thai Green Curry @ Lada’s kitchen!

Happy Summer Solstice!

I am so happy to celebrate the warm day with my Vegan Thai Green Curry. An authentic Thai curry paste requires several herbs such as lemongrass, galangal, Thai basil, chilies, kaffir lime leaves which you can buy in Asian supermarket. These herbs can store in the freezer up to a month or use the store-bought curry paste. Some brands might be too spicy and salty so you can add a little bit. Check to make sure it’s vegan because some brands contain shrimp paste.

Today I made this quick and easy vegan paste in a food processor. It is much healthier and fresher-tasting than the store-bought. This vegan Thai green curry is perfect for lunch or dinner. You can serve with cooked rice, noodles, or spaghettis. It is so delicious. There are so many vegetables you can add such as asparagus or broccoli.

Traditionally, I make green curry paste by using a mortar and pestle. Here is the recipe


Vegan Green Curry Paste:

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp peppercorns

1 jalapeño pepper, seeded, chopped or Thai green chilies

1/4 cup sliced lemongrass

1/4 cup sliced shallot

4 cloves garlic, chopped

a handful of cilantro leaves and stems, chopped

7 Thai basil, chopped

1 tsp low sodium Miso Paste

4 Tbsp coconut milk

Tofu Green Curry Soup:

1 box, 14 oz extra firm Tofu, drained, cut into 1 inch cubes

1 can,13.3 oz coconut milk

1 can, 10 oz sliced bamboo shoots, drained

1 can,15.5 oz chick peas, drained

3 cups Thai eggplants, quartered , I bought in an Asian grocery store, use the salt water to prevent from browning.

2 cups vegetable stock

1/4 cup Thai basil leaves

8-10 Kaffir lime leaves, torn into chunks

2 Tbsp Thai soy sauce

salt to taste

a pinch of sugar

cooked rice or rice vermicelli noodles for serving

vegetable or canola oil for frying tofu

1 serrano pepper, sliced

1 red spur peper, sliced

Vegetable Stock:

3 cups water

1/2 tsp salt

1 onion, quartered

3 stalks of celery, chopped


  • To make a vegan curry paste. Toast coriander seeds, cumin seeds, and peppercorns until fragrant. Grind toasted spices in a mortar and pestle until its power. Then place all of the ingredients in a food processor. Chop until become smooth paste. Set aside.
  • To make an easy vegetable stock. Boil 3 cups water in a pot over medium high heat. Add onion, celery, and salt and bring to a boil and simmer about 15 minutes.
  • Dry tofu on the paper towels. Coast a large pan with cooking oil over medium hight heat. When the oil is hot, place tofu in a single layer. Fry until brown on both sides. Set aside.
  • To make green curry soup. Boil bamboo shoots in the hot water for 5 minutes. Drain well and set aside. Pour in 1/2 cup of coconut milk in a soup pot over medium heat until its boiling. Stir in green curry paste and sautéing to bring out the flavors in the herbs and spices. Then add the remaining of the coconut milk.
  • Add Thai eggplants and vegetable stock. Heat up the curry soup and bring to a simmer. Add bamboo shoots, chick peas, and Kaffir lime leaves. Season with soy sauce and a pinch of sugar. Taste and adjust seasoning. Add sliced peppers and turn off the heat. Stir in fried tofu and Thai basil leaves. I recommend to add fried tofu when you are ready to eat.
  • Garnish green curry soup with the top of Thai basil sprig if you like. Serve with cooked rice or rice vermicelli noodles.
Enjoy ka!

Thai – Style Chicken and Potato Samosas

Thai-Style Samosa or curry puff is a quick and easy appetizer. Actually, Thai classic curry puff has two different types of dough. However, this easy version I used spring roll sheets to wrap the curry puff like samosa. You can make it in advance and store in the freezer. Yummy!


2 1/2 cups ground chicken

2 cups small diced potato

1 cup small diced onion

3 garlic cloves, chopped

2 tsp curry powder

2 Tbsp butter

1/2 tsp ground pepper

2 Tbsp soy sauce

1/2 tsp salt

1 Tbsp sugar

spring roll wrappers

vegetable or canola oil for frying


  • Pour in water into a pot enough to cover diced potato. Bring to a boil for about 10 minutes or until soften but still keep their shape. Drain well and set aside.
  • To Make the filling: heat a pan and add butter until its melted. Add onion and garlic and stir until translucent and fragrance. Add chicken and stirring until its cook. Add cooked potato and season with curry powder, soy sauce, pepper, salt, and sugar. Taste and adjust seasoning if desired. Stir until the filling is dry and thick without liquid. Let its cool completely before wrapping.
  • To Wrap: cut the spring roll wrappers into 2 strips and place 1 Tablespoon of the filling at the end of the strip. Then wrap it into a triangle shape. Use an egg wash to seal edges together. Or you can wrap it like a cone shape and place the filling into it. Then just seal it with the egg wash. If you like your samosa to be smaller just cut the wrapper into 3 strips. You can make them in advance and freeze up to a month.
  • To Fry: add enough oil in a frying pan. If you want to check the oil is hot enough, use the wooden strewer and dip into the pan. When the oil is bubbling, then adding samosas and frying them until golden brown on both sides. Drain on the paper towels. Serve warm with cucumber relish. Enjoy ka!

Rice Soaked in Jasmine Scented Water – Khao Chae

Khao Chae set served with carving vegetables @ Lada’s Kitchen ka!

Thai people were celebrating New Year or Songkran Festival in April. During this summer season many restaurants all over the country served this special menu called ข้าวแช่ “Khao Chae” which means rice soaked in jasmine-scented water and crusted ice. “Khao” means rice and “Chae” means to soak.

“Khao Chae” is a truly be considered “royal cuisine.” This dish was introduced to Thailand during the reign of King Rama II. The recipe was adapted from a Mon recipe and then modified into the complex dishes.  

Jasmine and rose flowers-scented water.

There are several steps to prepare rice which has to be an old jasmine rice. Rice has to be boiled or parboiled, which means partially boiled in the husk. Then rinse boiled rice in the cold water several times and steam until soften but still keep its shape. Rest the rice off the heat until its cool down.

Khao chae is served along side with glorious and delicious dishes such as Kapi balls – Luk kapi, Stuffed sweet peppers – Prik yuak sot sai, and Stir- fried sweet pickled turnip with eggs – Chaipo pad khai. Here is the recipe

How to serve and eat “Khao Chae”

To serve, ladle cooked rice into a bowl and pour just enough jasmine and rose flowers-scented water and crushed ice. Don’t put side dishes into the bowl of rice because it will get mushy when immersed in water.

To eat, start with having a bite of one of the dishes, then follow with a spoonful of rice water. Traditionally “Khao Chae” has to be served with carving fresh vegetables such as green mango, cucumber, green onion, and fingerroot.

This is a delicious and yet complicated dish. If I would live in Bangkok, I would prefer to have it in the restaurant:). Here are my Khao Chae project with a variety of stunning dishes. Please stay tuned for the recipe ka!

These are a variety of glorious dishes to serve with khao chae.
Happy Summer ka!

Red Kidney Bean and Zucchini Cake

I like to experiment any kind of desserts. I also have my cooked red kidney beans staring at me in the fridge for several days. Finally, I found this recipe and adapted from this website I decided to make some changes by adding zucchini into it. What a nice combination!

This cake is moist and fluffy. This morning I had it with a cup of tea. You can use a store-bought sweetened red bean paste or use a can of red kidney beans and make a paste.



1/2 cup red kidney bean paste

1 cup whole wheat flour

1/2 cup Thai rice flour ( I used ERAWAN brand)

1 zucchini, shredded

2 eggs, beaten

2 Tbsp melted butter

1 Tbsp canola oil

1/4 cup kefir or butter milk

1/4 cup maple syrup

1 Tbsp sugar

1/2 tsp salt

1 tsp baking soda

2 Tbsp orange zest

1/2 tsp vanilla extract

2 Tbsp white sesame seeds

Red kidney bean paste:

1 can, 15 oz. red kidney beans

1 Tbsp butter

1/2 tsp vanilla extract

granulated sugar to taste


  1. To make red bean paste: reserve the bean water about 1/8 cup. Drain beans and place in a food processor and puree until smooth. If bean puree is too thick, you can add the bean water. Pour the puree in a pan, add 1 Tbsp butter, 1/2 tsp vanilla extract, and add granulated sugar to taste. Stir frequently until the paste becomes thicken. Set aside. You can make it in advance and store in a refrigerator.
  2. Preheat oven to 350 degrees. I used a springform pan. Spray a pan with a cooking oil.
  3. In a small bowl, combine rice flour, whole wheat flour, baking soda, and salt. Set aside.
  4. In a large bowl, stir in eggs, shredded zucchini, kefir, melted butter, oil, maple syrup, sugar, vanilla extract, and orange zest. Mix until combined.
  5. Add the dry ingredients into the wet ingredients and mix until becomes a smooth batter.
  6. Pour cake batter into a springform pan. Drop large dollops of the red bean paste along the top of the cake batter. Run a butter knife though the bean paste and create swirls in the batter. Sprinkle with sesame seeds.
  7. Bake about 35-40 minutes or until a wooden skewer inserted in the center comes our clean. Serve warm with a cup of tea or coffee. Enjoy!

Healthy Zucchini Nut Bread

Spring is one of my favorite seasons. I can harvest and enjoy fresh fruits and vegetables. My family loves zucchini and I tried to create breakfast and savory dishes. Here are some recipes, Zucchini Noodle Pad Thai, Lemon Basil Vegetable Soupแกงเลียง/, Ratatouille, Zucchini Banana Muffins

This healthy and delicious zucchini bread is made with whole wheat flour, oatmeal, maple syrup, and kefir. Hope you give it a try ka!


1 1/2 cups whole wheat flour

1/2 cup quick oatmeal

1 zucchini, shredded

1/4 cup maple syrup

2 Tbsp sugar

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

2 eggs

2 Tbsp olive or canola oil

2 Tbsp melted butter

1/2 cup kefir or butter milk

1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees. Spray with oil and line a loaf pan with parchment paper. This will make it extremely easy to lift the zucchini bread out of the pan.
  2. In a mixing bowl, combine flour, oatmeal, baking powder, baking soda, salt, and cinnamon.
  3. Shred the zucchini using the coarse holes on a box grater.
  4. In a large bowl, combine sugar, maple syrup, kefir, melted butter, oil, and shredded zucchini. Stir to combine.
  5. Transfer the flour mixture into the wet ingredients. Add chopped walnuts and reserve 1/4 cup. Fold until combined.
  6. Transfer the batter to the parchment lined loaf pan. Sprinkle some chopped walnuts on top. Bake 50-60 minutes or until a wooden inserted in the center comes out clean. Cool in the pan about 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack. Slice and serve warm. You can wrap the bread in plastic wrap and store at room temperature. It is still soft in the next day. Then you can keep in the refrigerator and warm it for 30 seconds. Enjoy ka!