Saturday, October 20

We've been so busy trying to promote this event on our social networks that we forgot to post this awesome event. If you don't have much going on tonight, check with the McNease Convention Center for available tickets!

The Association of Asian-American Women of  is hosting this wonder festival in order to raise funds for our very own Asian Culture Center in San Angelo. There will be food, variety of Asian dances and other performances, and awesome raffle prizes.

Hope to see you there!

Monday, October 8

Third Stage of Thai Cooking with the Carrikers

 Photo Courtesy of FotoLync Photography.

The Third Stage of Thai Cooking with Mickie

Where: 1114 Hunters Glenn, San Angelo, TX

When: November 16th, 2012 Friday 6PM

Fee: $15

Once again, another chance to learn authentic Thai cooking. $15 for a full course meal plus more! No one leaves hungry!

The Carriker Family has offered their home and kitchen to everyone who wants to learn Thai Cooking. This our third stage of Thai Cooking and may be the last for the year 2012! So don't miss it!

If you would like to attend please call and reserve a spot at 325-655-6809. Visit our Facebook Page.

As for the next cooking class, what would you like to learn to cook? Let us know, we will try to accommodate.

Wednesday, September 5

Thai Cooking with the Carrikers

Time for another cooking class! The Carriker family has graciously agreed to host another round of Thai cooking. 

As usual this will be a full course meal from appetizer to dessert. The  $15 fee is to cover the cost of food. 

When: Friday September 21, 2012 6-10pm
Where: 1114 Hunter's Glen, San Angelo TX (Lower Bluffs)
Why:Where else in San Angelo are you going to find a full course, authentic Thai Food meal for $15? On a Friday night even!

For more information or to reserve your spot call the store at 325-655-6809 or hit us up on the Facebook.

Hosted by The Carriker Family
Sponsored by Mama Nida's Asian Market
Photography by Fotolync (Lynn Compal)





Sunday, August 12

Recipe: Eggplant Mushroom Curry

Been a little while since we put up a recipe. Let's fix that! Today's recipe is courtesy Paleo Diet Lifestyle, Eggplant Mushroom Curry.

I stumbled across this recipe the other day while trying to figure out something to do with all the eggplant around the house. This was a great dish, and relatively inexpensive for those with a garden. It cover's the gamut of diet restrictions too. Paleo, Vegetarian/ Vegan, and Gluten free! As usual, items at the store are highlighted in orange.

Ingredients

5 small eggplants (you could use two large ones, but I find it much easier to make more or less of the recipe when using the small ones);
4 oz (1/4 lb) white mushrooms, quartered;
1 tbsp coconut oil, clarified butter or other paleo cooking fat;
2 green onions, finely chopped;
2 cloves garlic, minced;
1 red chili pepper(optional depending on how spicy you’d like the final dish to be);
½ tsp chili powder;
1 tsp ground cumin;
1 tsp ground coriander;
¼ tsp ground turmeric;
4 very ripe tomatoes, diced;
1 tbsp fresh cilantro, finely chopped;
1/3 cup coconut milk;
Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 400 F. While the oven heats up, wrap each eggplant in aluminum foil.

2. Place in the oven and cook for 50 minutes to an hour.

3. Remove the eggplants from the oven and let cool.

4. After the eggplants are cool enough to handle, cut them in half and spoon out the flesh. Discard the skin and keep the flesh in a bowl. Using a fork, break apart the flesh to ensure that there are no large chunks. Put aside for later use.

5. In a large skillet over a medium heat, saute garlic in the cooking fat. Allow it to cook for about two minutes, until fragrant.

6. Add the green onion, chili pepper and mushrooms to the skillet. Saute for about 5 minutes.

7. Add all the spices to the skillet. Stir well and cook for about 2 minutes.

8. Stir in the tomatoes and season to taste with salt and pepper. Simmer for another 5 minutes, or until the tomatoes are tender.

9. Add the eggplant puree, followed by the cilantro and coconut milk. Continue cooking for about 8 minutes, to allow the flavors to blend.

Serve on its own or over spaghetti squash or zucchini noodles.

We really hope you enjoy this recipe as much as we do, and make sure to visit Paleo Diet Lifestyles of other great recipes.

Picture courtesy: Jim

Thursday, August 9

New Design: Done!

For our frequent visitors, you may have noticed a bit of a change in the appearance of the blog. Thankfully casualties were few, and I needed a new keyboard anyways. We hope this change is a bit more user friendly. Your favorite posts are still here, including all of the recipes. Tell us what you think of the new look and if there is anything you'd like to see.

On the storefront, our new sign should be going up soon. Permits are in hand and we just await the installers. As soon as it is in place we'll be showing it off.

Stayed tuned here for new recipes and posts coming soon. As always you can keep up with us on Facebook and Twitter over on the right side there. We appreciate your patience during this design transition, and look forward to seeing you at the store!

Picture courtesy: Paolo Camera

Thursday, June 28

Coming soon: New Design!

Due to some recent changes on Blogger, several parts of the blog are not working properly. So we'll be rolling out a new design in the next coming weeks. Sorry for any inconvenience this causes.

As always you can keep updated at our Facebook Page.

Tuesday, May 22

Happy Anniversary to US!



To celebrate these wonderful 5 years, we are discounting ALL Sales 5% off this week (May 21 - My 27).

We are grateful to all our customers who made this day possible.

Thank You!

Wednesday, May 16

Cooking Class Update

Price has been reduced to $15 from $25. Call the store or visit our Facebook to RSVP.

Wednesday, May 9

Thai Cooking Class/Party with the Carrikers

 Lanna Starter Image Courtesy of Wikipedia

Guess what everyone! Cooking Classes are back! We have scheduled the first one in the month of May, which is also Asian Heritage Month. So here's the scoop!!

May 18th 2012, Friday starting at 6PM, we will be learning how to prepare, cook, and EAT authentic Thai Cuisine. Mickie Carriker and her family has graciously offered their kitchen and home for this cooking class. Of course, everything we make is open for consumption or can be boxed in to-go container to take home.

Thai Cooking with the Carrikers
Where: 1114 Hunters Glen, San Angelo, Texas
When: May 18th, 2012 Friday 6pm

Fee: $25 / Person ( This is to help cover for ingredients, condiments, drinks, supplies, and accessories)

If you plan on coming, please like us on our FACEBOOK Page and click the posted event link. Select "going" on the tab so that we have a head count of who how many are coming.

Or, you may come by our store and pick up an information sheet for the event.You can let us know if you plan on coming then.


So Thai Food Anyone? See you there!

Mama Nida's Asian Market.   626 South Bell Street (Next to Miller's Family Haircutters)   325-655-6809  jpuraw@gmail.com

Friday, May 4

Cinco de Mayo....

Cinco de Mayo?No, It's not an Asian holiday.......but we will be closed this Saturday, May 5, 2012. Hope everyone has a safe and wonderful weekend.

We apologize for any inconvenience. Please come in Friday to get your necessities for any celebration you have planned this weekend.

As always, we appreciate our customers and our readers.

Wednesday, April 25

How-to Cook Steamed Sticky Rice

Rice Terraces in the Philippines
The majority of countries in the Asian continent consumes "Rice" as part of their daily staple diet. Most people are familiar with Jasmine rice when relating to Asian Cuisine. In Southeast Asian countries, Sticky rice, also known as sweet rice, glutinous rice, or malagkit, is just as popular or more so on the food table. Of course, Sticky rice is mostly prepared in sweets and desserts but in this case, we are simple talking about Steamed Sticky Rice.

Sticky rice is dry steamed after soaking in water for at least 7 hours. Unlike the regular Jasmine rice, sticky rice is dry and of course, sticky. It's place in a bamboo rice container to keep it moist and placed on the table along with the rest of the meal. Then you dig in with your hands clump the chuck into a ball then deep it in a sauce or whatever dish that your eating it with. So, yes, it is best eaten using your hands.

At our hole in a wall location, we constantly have customers who loves to eat sticky rice but doesn't know how to cook it. So here's a back-to-basic instruction on how to cook sticky rice.


You will need:


You will ALSO need: Available in most kitchens
1. Large Bowl/Container
2. Pot Lid
3. Plenty of Water
4. Heating element i.e Stove 

Preparation:
At least 7 hours before cooking, place 3 cups of long grain sweet rice/sticky rice into a large bowl or container. Rinse the rice very well until the water is mostly clear. Let the rice soak for at least 7 hours. 
(Suggestion: Soak your rice over night, the time will go by faster and you are not tempted to keep checking it through out your day)

Instructions:
1. Fill the rice pot steamer with water about half-way and let it boil.
2. Drain the water from the rice and put it rice into the bamboo basket. 
3. Place the bamboo steamer basket over the opening. Make sure that the tip of the basket is not touching the water in the pot. Dump some water out if that's the case.
4. Place a pot lid over the rice in the basket to trap some of the steam and allowing it to cook the rice.
5. Every 5-10 minutes pick up the basket and give it a couple of tosses (This will allow the rice to cook evenly)
6. 1 cup of rice cooks in 15-20 minutes.  For every cup of rice added, add 10 minutes more. 

NOTE: For 3 cups, it should cook after 30 minutes (Tossing it every 10 minutes). You may also have to add more water to the pot towards the end or use a bigger basket and pot.

7. If the rice looks translucent, then it's cook. Better yet, try a small sample if you're not sure.
8. Place the rice in the Bamboo Rice Container and Serve.
NOTE: Some like to place clear wrap over the basket container before putting the cook rice for easy cleanup. These Basket are not made to store cooked rice overnight, the rice will stick to the bamboo. If you chose to not clear wrap the basket, clean up is simple: Take excess rice out, let the rest dry up then using your hand, rub the inside of the basket to release the dried rice.Resist the urge to soak the basket, it will only smell bad and leave gunk rice paste inside the basket.

Serve it with your favorite Thai, Vietnamese, or Lao dish and enjoy. Some enjoy it in a special Thai fish sauce dip. We will post a recipe one day.

Until then,
Mangan Tayon (Let's Eat!)


Thursday, March 22

Indian and Mideast Groceries in San Angelo?

Image Courtesy of Laxmi Palace.com
 You Asked! We Deliver! We have expanded our selections of Indian and Mideast Products! Come Check it out!

Recently, we've been receiving many request for a wider selection in Indian and Middle East spices and ingredients. After re-arranging our shelves, we have made room for more curries, more tahinis, more chutneys, and simply more stuff!.

 For today's recipe, we are going for another Indian dish.

 Spicy Lamb Curry Masala
Recipe Courtesy of Dishaka Gourmet Imports
(Items in orange indicates that we have it at Mama Nida's Asian Market)
Ingredients:

4 tbsp Vegetable Oil
2 medium size Onion (Chopped)
2 tbsp Ground Ginger
1 medium size tomato (Chopped)
2 tbsp Yogurt
3 tbsp Spicy Lamb Curry Masala
1 lb Lamb meat (Cut in Cubes)
1 1/2 Cup of water
A tsp of  Salt ( Per Taste)

Optional (Condoments)
1 cup of coriander leaves (Chopped)
1 tbsp of Spicy Lamb Curry Masala

1 Pack of Roti Naan Bread


 Instructions:

1. In a medium size saute chopped onions in oil until light brown.
2. Add Ground ginger and cook for a minute then add spicy lamb curry masala
3. Add tomatoes, yogurt, lamb meat, salt and water and mix.
4. Bring to a boil then cover the pan.
5. Let it simmer on medium heat for 15-20 minutes until meat is fully cooked.

Serve with:
Chop coriander leaves mix with the lamb curry masala  and Roti Naan Bread.


Thursday, February 16

Rodeo Time!

Robey Condra 2006 Title Winner. Image Courtesy of  San Angelo Live
 IT'S RODEO TIME! 

Every year, San Angelo looks forward to February but not for the day of hearts. Although special it may be, Valentines Day is not February's biggest event for this small town. It's the Annual San Angelo Stock Show and Rodeo along with the fun games and rides of the carnival. Ranked as the 6th largest indoor rodeo show, San Angelo becomes alive this time of year. Rodeo is a holiday for the town of San Angelo.
 
Lake View Air Force Jr ROTC
For over a decade now, My husband and I have been volunteering our time working with the Rodeo Committee to make this event a great experience.

Though some may think it's a small part of the big picture, we are the first group of people that will greet you at the door as you walk in to watch the show.

In camo pants and their Corp T-shirts, LakeView AFJROTC cadets are there ready to greet, assist, and provide programs to whoever is interested.

I enjoyed the experience back when I was one of those cadets and now as an adult, we look forward to it each year.

You might even see this little cowboy

Our younger ones are our future workers, innovators, and leaders. Let us encourage them as they grow and learn about the life we've already lived in. We are their idols, their guides, and they look up to us to show them the way into the real world.

So if you're going to any of the shows, stop by and say hello to the cadets before the show. Gigi and Jason will be there cheering them on.



Show you're support to these young students by buying one of the the Souvenir programs, it has many interesting stuff in there and the daily day sheet is included.


For more information visit the San Angelo Rodeo Website.



Friday, February 10

Minor Maintenance

Blogspot changed some code around on us and we are trying figure out how to fix it. For the next couple of days the blog may act a little funny, sorry for any inconvenience this may cause. Jason is working diligently to fix the situation.
Photo © 2010 J. Ronald Lee.

Monday, January 23

Year of the Dragon 2012: Start with Mieng Kum

The New Year has come and it's 2012. It's the Year of the Dragon ( The Water Dragon). The rituals of writing down a New Year's resolution  list had once again taken some of our precious times. We promise ourselves to live happier, richer, and healthier. Whether we conquer them or not, it's a wish we all would like to come true. So to start off the New Year, here's a healthy Thai appetizer dish that is refreshingly healthy, super easy and delicious.


Mieng Kum or Mieng Kham are mini wraps which consist of dried shrimp, dice shallots, ginger, lime, chili, and roasted coconut wrapped in lettuce or spinach leaves. Traditionally, betel leaves are used as wraps but lettuce and spinach will do. Mieng Kum is serve as an appetizer dish in most US Thai restaurants but it is  traditionally a main dish in many Thai kitchens.

The first time that I've had this was at Madam Mam's at the Village in Austin. Ever since, that's how we start our meal every time we go there to eat.


Mieng Kum or Mieng Kham
Recipe Courtesy of Foodista
Serving size:2

(Yellow indicates that we have it available at Mama Nida's Asian Market)
Ingredients:

Romaine Lettuce or Large Spinach Leaves

Filling:
3 tbsp Diced Shallots (Yellow sweet onion is a great substitute)
3 tbsp Dried Shrimp
5 tbsp Roasted Grated Coconut
3 tbsp unsalted Crushed Peanuts
Thinly Sliced Limes with the grinds
Green onions (optional)

Using a salad sorter tray or just a plate with small measuring bowls, place the bowls of fillings together according to you preference. Whatever floats your boat.

Sauce:
1 cup of palm sugar
2 1/2 Cup of Water
1tsp Shrimp Paste
1 tsp Galangal
1/2 tbsp slice shallots
2  tbsp grated coconut
3 tsp dried shrimp
3 tbsp peanut
3 Thai peppers (dried or fresh) Optional

Instructions:

1. Roast the shrimp paste, galangal, and shallots in a small skillet to bring out the aroma and give it some crispiness. Be careful not to cook it too long or you'll burn them. Set it aside and let it cool.
2. Using a food processor, combine the coconut, peanuts, dried shrimp, ginger, chili and the cooled roasted items that was done earlier. Blend to a ground or powdery mixture.
3. In a saucepan, transfer the blended mixture and add the sugar and water the bring to a boil.Occasionally stir the sauce and let it simmer until it is reduce to approximately a cup.
4. Let it cool before serving.

Simply serve with your filling assortments.

How to eat?
1. Grab a lettuce or spinach
2. Fill it with the items on the assorted filling tray
3. Top it off with the sauce
4. Then Eat It!


กินเถอะ/gin tùh/ = Let’s eat! (Thai)

Mangan Tayon! (Ilokano-Filipino)