Thai Green Curry Coconut Mussels [Cooking Demo]

Blogging Community, Food Adventures, Los Angeles, Main Dishes, Recipes

So yesterday I was invited to do a cooking demonstration on the main stage at the 626 Night Market and I am excited to announce that it was a great success! I was nervous as this was my first demo experience (I soon learned that it was a first for 626 Night Market as well!), and I would be following a cooking-on-camera veteran Marina Chung of The Taste. I knew I would only have a 30-minute time slot, but I was feeling ambitious and really wanted to show off a dish that could be done from start to finish. I racked my brain for ideas when it hit me — steamed mussels.

Thai Green Curry Coconut Steamed Mussels

Thai Green Curry Coconut Steamed Mussels

We have done moules marinieres at home many times, even making a 5-pound batch for a party with our dear friends Brian and Patricia, both of whom play major roles on the 626 Night Market planning team and were influential in getting me this gig. This time, though, I wanted to do a special twist with a Thai green curry based broth; the first time I ate a similar dish, it was a red curry broth at Waterloo & City and the flavor combination really stuck with me. It also perfectly fit our blog’s mission of finding easy ways to replicate gourmet food at home. I knew I would be able to execute the dish in the amount of time given and most importantly, I was confident that it looked and tasted good enough that my audience would (hopefully) be inspired to make it at home too!

They even made this cool graphic for marketing my demo segment!

They even made this cool graphic for marketing my demo segment!

I am so happy to share the recipe with our readers. Unfortunately I do not have step-by-step photos, but somewhere out there exists film footage of my demo. When I have access to it, I’ll update this post with a link so you can watch the clip at home and follow along. Scroll down to read the recipe or click here to download the PDF file that was handed out at the event. I also thought I’d share what I learned about doing cooking demonstrations – they are super fun but I feel they also require a good amount of planning and organization in order to be done well.

The Set-up (I practiced once at home first)

The Set-up (I practiced once at home first)

ingredients:

2 pounds live mussels, cleaned and carefully stored

2 stalks fresh lemongrass

1-inch piece of galangal, sliced (optional)

2-3 kaffir lime leaves

1.5 tablespoons thai green curry paste

14 fluid ounces coconut milk OR 7 fluid ounces coconut cream plus 1/2 cup of water or chicken broth

1 tablespoon fish sauce

3 tablespoons thai basil, cut into ribbons (chiffonade)

1 fresno chili, sliced OR 1 thai chili, crushed (optional)

loaf of crusty bread for serving (french baguette works well)

 

directions:

clean the mussels, scrubbing off debris and removing the beards. discard any that are chipped, cracked, or remain open despite gentle tapping (it’s called a percussion test!).

dice only the lower, golden-colored portion of the lemongrass stalk. discard the green stems or save for later use (they’re great for soups!).

in a hot skillet, briefly sauté the lemongrass, galangal, and curry paste until aromatic. add the coconut milk (or coconut cream + water) and kaffir lime leaves and bring to a simmer.

turn the heat to high and add the mussels, double-checking to discard any that may be unsafe to consume. cover with a tight-fitting lid and let the mussels steam. within five to seven minutes, all of the mussels should have opened.

with a slotted spoon, transfer the mussels to a serving bowl.

add two tablespoons of thai basil to the broth along with the chili, if using. taste and adjust for saltiness by adding fish sauce (you may not need the full tablespoon, depending on the brininess of the mussels). if the broth is too watery, reduce the liquid by simmering for a few more minutes.

ladle over the mussels and sprinkle with the remaining thai basil for garnish. serve with a loaf of crusty bread for soaking up the broth.

bon appetit!

Voila!

Voila!

I learned so much about doing a cooking demo, both in researching before the event and from the feedback I received after the event. Here are a few tips that I hope will come in handy if you ever have the opportunity to show off your cooking prowess and love for food:

1. Research your ingredients: I looked up every single item on my ingredients list to see if there were any fun facts I could provide the audience. I wanted to make sure I knew what I was talking about and to anticipate potential questions, so I researched topics like possible recipe substitutions (galangal vs. ginger, coconut milk vs. coconut cream), health benefits of any ingredients, proper handling and techniques, the best ways to describe certain methods (like de-bearding mussels). I was told later that the audience found it helpful that I took the time to describe each item and make “exotic” ingredients seem less daunting.

2. Plan your time: I did a run-through of preparing the recipe from start to finish in my own home first, especially since I would be using a portable burner and wanted to ensure the equipment would cooperate. This also gave me the opportunity to adjust my game plan so that I would fill in any “blank” time between waiting for things to heat or cook. For example, the instructions above mention cleaning the mussels first before starting the broth, but since I knew I would have to wait for the cream to come to a simmer, I started that first and used the wait time to talk about the mussels. I also had to make sure I added in some time for mishaps or answering questions and, in my case, subtract some time in case I speak too quickly (as often happens when I give presentations… it’s the nerves!).

3. Speak with personality: Speaking of speaking, before my demo I spent a lot of time on YouTube watching videos of live cooking demos. I ran the gamut from my favorite cooking personalities (Martin Yan still has GREAT showmanship long after his Yan Can Cook days!) to small-town county fairs, and I tried to glean some do’s and don’ts based on my preferences. The main thing I noticed is that cooking and talking simultaneously is not as easy as it looks! Also, I enjoyed most when the presenter sounded like they were talking to a crowd of peers. Luckily for me, I didn’t have to imagine the friends (but more on that below).

4. Make checklists: I was working with the bare minimum for my demo — tables, a 6-outlet surge protector with extension cord, and a headset/microphone. That’s it. I had to check and double-check my lists as I was packing my non-perishables: cutting board, towels, water, portable burner, skillet & lid, knives, spoons, prep bowls, decorative props… then I had to make sure my list for last-minute ingredients was up to snuff as well! I’m the type to get that odd feeling that I forgot to pack something so lists galore work best for me.

5. Don’t be afraid to ask for help: When the guys in the kitchen spot me (or anyone really) carrying something too heavy or bulky to be comfortable, they always say “Don’t be a hero!” I had to ask for some help getting my supplies to and from the stage, and that is A-OK. Also, I did not end up doing this because of the nature of the venue and stage setup, but you can invite audience members to come up and assist with the prep! It helps get them more engaged in the process, especially if you are able to provide samples at the end.

Family Photo

Family Photo

And last but certainly not least, I wanted to say thank you to 626 Night Market and to all of my friends and family who came out to support me in doing my first cooking demo! I wish I had been able to take a photo from where I was standing up on stage, but when I looked down to the audience, I saw so many familiar faces sitting in the crowd and it made my heart melt. I already knew some people would be there; my best friend Calvin and his girlfriend Pollyanna were visiting from out of town and we had caravaned to the event together, our friends Lilia and Wilson had just met up with us at Popping Fish Balls, and Brian even sneaked away from his event duties to watch. Of course, my dear Martin was grinning from ear to ear to finally see the results after enduring my recipe tweaking, the hot hot heat, the traffic, and my constant asking of “what if this happens?” “what if I forget something?” “what if I curse in front of all those people?”. I am so thankful for his endless support, acting as my guinea pig, offering suggestions, carrying my equipment, patiently waiting as I got checked in and set up with the sound people, and just quelling my anxiety in general. AND as you can see in the photo above, my parents came out to the event as well! I was so excited since many of the ingredients were grown in their own backyard, and it meant so much for them to see me in my natural element. And then I saw even more friends had come out to surprise me — Grace and Andrew, Curtis, Edmund, Vicky and Will… before I knew it, I had my very own entourage there to cheer me on, laugh at my lame jokes, ask questions during Q&A when there was awkward silence (“Why IS a dead mussel a bad mussel?”), and sample my dish at the end. I felt so loved.

Choose a job you love, and you will never have to work a day in your life.

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our-growing-edge-badgeThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things, and you can bet that a first-time cooking demo is the perfect entry! Though I am not new to cooking mussels, it was my first time cooking in front of a large audience. Large being defined as more people than would fit in my living room while I cook in the comfort of my own kitchen. ;)

This month is hosted by Lindsey at Sneaks and Sweets.

Cheers!

626 Night Market – July 2013

Food Adventures, Los Angeles

On select weekends this summer, the 626 team transforms the Santa Anita Race Track into a Taiwanese style night market, complete with rows of vendors hawking a variety of noms and live music performances to keep the crowds energized. The very first 626 Night Market in 2012 clearly met a real need, attracting far more attendees than the venue could handle. But thanks to this year’s planning team (including our friends Brian & Patricia) subsequent Night Markets have seen dramatic improvement. Still, the crowds are pretty epic — this past weekend brought out 55,000 Angelenos and even long distance visitors, trumping the June weekend’s record of 40,000 attendees.

Summer Garden Nights: 3 weekends (and now Labor Day Weekend as well!)

Summer Garden Nights: 3 weekends (and now Labor Day Weekend as well!)

While a night market experience isn’t quite the same unless the sun’s down, we opted to go early, right at 4pm when it opened, so we could maximize our time sampling noms. Shorter lines, less congested walkways, and plenty of delicious inventory that will certainly sell out as the night progresses? We can handle some hot summer sun for that.

Tan San Skewers

Tan San Skewers

Be sure to grab a vendor directory when you walk in. Those looking to stay green can download the PDF from their website and view it on their smartphones instead. It will help you a) identify mysterious-looking noms, b) track down your favorite noms, and c) avoid (or find, depending on your preferences) the STZ – Stinky Tofu Zone.

This is our friend Zhu. He's proud of that lamb skewer.

This is our friend Zhu. He’s proud of that lamb skewer.

The first thing we gravitated toward were these smoky, meaty lamb skewers from Tan San. Fresh off the grill, the lamb itself was a bit chewy, but the seasonings were enhanced by the charred bits from the barbecue.

Takoyaki and Okonomiyaki!

Miniyaki Takoyaki and Okonomiyaki!

There were a surprising number of Japanese food vendors, expanding the scope of the Night Market to encompass many Asian street food cultures. I was extra excited about takoyaki. I love okonomiyaki too, but I love takoyaki so much that I sometimes sing the Takoyaki Song.

Miniyaki: Wasabi Takoyaki

Miniyaki: Wasabi Takoyaki

I grabbed an order of the wasabi takoyaki from Miniyaki. 6 delicious balls of octopus-filled batter, drizzled with sweet okonomi sauce and wasabi mayo and topped with a mound of shaved bonito flakes. Whoever said “Money can’t buy happiness” obviously never spent $5 on an order of these. おいしかった~!

Brace yourselves for this next one…

Rosal's Family Shoppe: Balut

Rosal’s Family Shoppe: Balut

A common street food throughout Southeast Asia and the Philippines, balut is really tastes much better than it looks. As a kid, I used to eat this with my dad; he would let me have the hardened yolk and drink the brothy juice while he ate the duck. Martin and Zhu dug right in, though this one was a little too developed for Martin’s tastes.

Simbala: Taiwanese Sausage

Simbala: Taiwanese Sausage

The boys had grabbed refreshments from a Stella Artois booth, so naturally the next victim would be more noms that pair well with beer: Taiwanese sausages from Simbala. The texture was firmer than expected and it reminded me of a Vietnamese lap xuong. Very juicy and flavorful and also went well with…

Wei's Scallion Pancakes

Wei’s Scallion Pancake Hut

…scallion pancakes! Crispy flat discs of flaky dough layered with chopped scallions (green onions), fried on a griddle until golden brown. And for only $4? Sold!

Anxiously watching them fry my scallion pancake

Anxiously watching them fry my scallion pancake

Each pancake was made to order and arrived hot off the griddle. I watched the grill master skillfully monitor and flip eight pancakes at a time (not all at once, of course, though that would be incredibly impressive!).

Wei's: Green Onion Pancake

Wei’s: Green Onion Pancake

It was everything I had hoped for and more. They offered sweet chili sauce, garlic soy sauce, and generic unlabeled hot sauce that suspiciously resembled sriracha. I kept it simple with just a dab or two of sriracha. They were excellent plain too.

Gottsui~!

Gottsui~!

As we wove through the crowds, we noticed a distinctly long line gathering. We discovered that it was none other than my latest Sawtelle obsession, Gottsui! The guys seemed like they were having a great time. I was tempted to grab one but I think I’ll just have to make a return visit to their storefront. Really soon. また ね~!

Turkish Doner Kebab

Turkish Doner Kebab

Turning the corner, we found a selection of more international cuisines – Mexican, Turkish, Indonesian… The guys at Turkish Doner Kebab even brought out fresh spits of turning shwarma and generously offered samples for us to try. So moist and so good. Unfortunately I was getting too full to finish my own pita pocket.

Aunty Merry Indonesian Food

Aunty Merry Indonesian Food

People seemed to be raving over the grilled corn here at Aunty Merry, but Martin spotted the bird’s egg curry skewers and had to have it. Both of us noticed that the bird must be quail and well, quail’s eggs are delicious!

Aunty Merry: Bird's Egg Curry Skewer

Aunty Merry: Bird’s Egg Curry Skewer

Lightly marinated in curry sauce, these hard boiled quail eggs were tender and succulent. They lacked the punch we had expected with the curry description, but it’s possible that the creamy yolks overpowered any seasoning.

Tea Lane: Candied Hawthorn (or Haw) Berries

Tea Lane: Candied Hawthorn (or Haw) Berries

Now these were something I did not expect to find on a skewer. Hawthorn berries are often used in Chinese candies, most memorably the chewy red discs packaged in paper tubes that I knew as “haw flakes.” This was my first time trying the fruit itself, and it was just as sweet-tart as I expected. The hard candy coating was done well – not sticky at all.

Starry Kitchen

Starry Kitchen

We made our way around the ring of food trucks which featured the usual suspects – Grilled Cheese Truck, Lobsta Truck (one of our favs!), Ludo Truck, and many more. But then I spotted Starry Kitchen. Okay fine, I saw the dude in the banana suit long before I even saw the banner.

Starry Kitchen: Pandan Churros with Kaya Cream

Starry Kitchen: Pandan Churros with Kaya Cream

Genius. Pure genius. The pandan churros tasted exactly like my memories of buying freshly pressed lá dứa waffles at Van’s Bakery back home in the OC, but in bite-sized, chewy+crispy stick form. The kaya coconut cream was so deliciously sweet and fragrant that I scooped out every drop with my last churro. So freaking good.

CoCo Tea House

CoCo Fresh Tea

The guys all made a boba stop to get a milk tea from CoCo. I noticed they had recently opened a location at the Olympic Collection on Sawtelle, but apparently they have over a thousand locations, 900 of which are in China alone! Crazy!

Thoke: A Burmese Kitchen

Thoke: A Burmese Kitchen

Of course we had to circle back to visit Thoke. There we found some familiar faces, our friends from camp! Jason and Sherlock were busy manning the fryer, serving up some hot egg rolls and curry potato samosas.

Thoke: Curry Potato Samosa

Thoke: Curry Potato Samosa

One bite and you’ll be hooked after hearing the satisfying crackle of the golden brown pastry shell, but it’s the flavor-packed curry potato filling that really makes it an awesome addition to the variety of street food at the night market. Kudos!

Grilled Octopus

Grilled Squid and Octopus

I REALLY wanted to get one of these, but it was already 7pm and the lines were quickly building at every vendor’s stall. The aroma of grilled squid and octopus legs wafted through the air, a welcome change from the… pungent stinky tofu.

Last Stop: iSweet Snow Ice

Last Stop: iSweet Snow Ice

I saw snow ice and had a feeling it would resemble Blockheads Shavery. We decided to go simple and get a watermelon snow ice, plain (no toppings).

Zhu and the Watermelon Snow Ice

Zhu and the Watermelon Snow Ice

I always worry that watermelon desserts will get their flavor from the artificial stuff, but luckily, summer is the perfect season for the real stuff. The snow ice here was fluffy and really carried the essence of real watermelon, down to its gentle sweetness. Really a great way to end a prevening of nonstop nomming.

626 Night Market: Summer Garden Nights is an awesome event, and we’re glad we got to visit and try delicious noms from so many awesome vendors. If you have not yet checked it out or if you’re still traumatized from the very first one, mark your calendars for August 3-4th AND the newly added Labor Day Weekend!

Bring cash, wear comfortable shoes, and go early or prepare for 30+ minute waits. Admission is only $2 before 6pm, $3 after, and parking is absolutely FREE. What are you waiting for? 626 Night Market is the largest Asian night market in the US!

UPDATE:

GIANT BOBA!

GIANT BOBA! (via 626 Night Market FB page)

Interested in being part of the World’s Largest Cup of Boba?! Check out their Kickstarter and the potential unveiling at the August weekend of Summer Garden Nights! 320 gallons of milk tea in a 6 foot tall plastic cup — it’s definitely going to be a sight to see!

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Check out 626 Night Market: 626nightmarket.com

285 W Huntington Dr
Arcadia, CA 91007

See their Yelp reviews here!