Sonntag, 5. Januar 2014

Spicy Thai Shrimp Salad

Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in half Papaya, it's perfect for lunch, a light supper or as an appetizer.



INGREDIENTS


  • 2 tablespoons lime juice
  • 4 teaspoons Tiparos Thai Fish Sauce
  • 1 tablespoon Organic Canola Oil
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon crushed red pepper
  • 1 pound cooked and peeled small shrimp
  • 1 cup thinly sliced red, yellow and/or orange bell pepper
  • 1 cup seeded and thinly sliced cucumber
  • 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint
PREPARATION
  1. Whisk lime juice,Tiparos Thai Fish Sauce,Organic Canola Oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Thai Coconut and Calamari Curry

Thai Coconut and Calamari Curry





Ingredients

  • 2 tsp oil
  • 2 tsp shredded ginger
  • 1 small red onion, peeled and sliced
  • 1 small red pepper, sliced
  • 2 heads bok choy, stalks sliced
  • 1-2 Tblsp mild Red Thai Curry Paste
  • 270ml can Coconut Milk
  • 400g Calamari/Squid
  • 1 Tblsp lime or lemon juice
  • 1 Tblsp chopped fresh coriander

Preperation


1. Heat the oil in a non stick frying pan or wok, stir-fry ginger, onion, pepper and bok choy stalks. Stir in Thai red curry paste, cook for 1 minute.
2. Pour the Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add the Calamari , cover and poach for 4-5 minutes until cooked through and tender.
3. Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.





Tasty Mussels Thai Style

This Thai mussel recipe makes an incredible appetizer, or add a salad and enjoy as the main course. Fresh mussels are steamed in white wine, then briefly simmered in a basil and coconut sauce. The dish is finished off with a sprinkling of fresh red chillies, coriander, and more basil for a seafood dish that is easy to make but tastes truly gourmet! 




Ingredients:

  • 1 lb fresh mussels (serves 2 as a large appetizer or main entree)
  • 1 thumb-size piece galangal (or ginger), grated
  • 2 shallots, chopped finely
  • 3 cloves garlic, minced
  • 3 kaffir lime leaves, snipped into thin strips with scissors (available frozen at Asian stores)
  • 1/3 cup white wine (or white cooking wine)
  • a handful of basil and coriander leaves for garnish (tear basil into smaller pieces if large)
  • optional: 1/2 red chilli, finely sliced
  • BASIL-COCONUT SAUCE:
  • 1 cup coconut milk
  • 1/2 tsp. ground coriander
  • 1/4 cup fresh coriander leaves and stems
  • 1 Tbsp. fish sauce
  • 1 tsp. shrimp paste (if unavailable, substitute 1 more Tbsp. fish sauce)
  • 1 Tbsp. lime juice
  • 1 Tbsp. soy sauce
  • optional: 1/2 red chili, minced, OR 1/2 tsp. dried crushed chili

Preparation:

  1. Clean and rinse the mussels under cool to cold water. Soak in cold water and place in the refrigerator until ready to use.
  2. To make the sauce, place all sauce ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
  3. Add 1-2 Tbsp. oil to a wok or a large frying pan. Add the galangal (or ginger), shallots, garlic and kaffir lime leaf strips. Stir-fry 1-2 minutes over medium-high heat, until shallots are cooked.
  4. Add the white wine to the wok/frying pan. Now add the drained mussels, stirring well. Bring to a boil.
  5. Reduce heat to simmer (medium-low). Cover with lid and allow to "steam" cook in this way for 2-3 minutes.
  6. Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened. (If there are quite a lot that still haven't opened, try replacing the lid and allowing them to cook another 30 seconds to 1 minute.) Be careful not to overcook them, or they will become tough.
  7. Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
  8. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chili (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!

Montag, 30. Dezember 2013

Cucumber Salad Thai Style

This Thai cucumber salad recipe is EASY to make and brimming with the quintessential tastes of Thai cooking. It's one of my personal all-time favorite salads across any and all cuisines, and it takes only 10 minutes to prepare. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!


Ingredients:

  • 1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
  • 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
  • 2 green (spring) onions, finely sliced
  • 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
  • 1/2 cup fresh coriander/cilantro, roughly chopped
  • 1/4 cup roughly chopped dry roasted peanuts
  • DRESSING:
  • 2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
  • juice of 1/2 lime
  • 1-2 cloves garlic, minced
  • 1 Tbsp. soy sauce
  • 1/4 to 1/2 tsp. cayenne pepper (to taste)
  • 1 to 1+1/2 tsp. sugar, to taste

Preparation:

  1. Cut cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
  2. Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
  3. Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste-test it for sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
  4. Pour dressing over the salad and toss well.
  5. To serve, top with chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.*
Tips:
  • If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
  • Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it. ENJOY!

Fresh Spring Rolls Thai Style

This Thai recipe for fresh rolls is simple to put together, and can also be made vegetarian (see recipe instructions). Makes a great finger food for parties and potlucks, or serve as an appetizer or a main course offering (makes a perfect substitute for salad, but also includes enough protein for a complete meal). Fresh rolls are also a terrific snack for any time of the day or night. As a bonus, they're very healthy - low in both calories and fat, and naturally gluten-free. ENJOY!



Ingredients:

  • SERVES 4-6 as an appetizer
  • 1 pkg. small, round rice wrappers (dried)
  • 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
  • 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
  • 1-2 cups bean sprouts
  • ½ cup fresh Thai basil or sweet basil, roughly chopped
  • ½ cup fresh coriander, roughly chopped
  • ¼ cup shredded carrot
  • 3-4 spring onions, cut into matchstick pieces
  • 2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
  • 1 tsp. brown sugar
  • Optional: TAMARIND DIPPING SAUCE:
  • ½ cup water
  • ½ tsp. tamarind paste
  • 2 tsp. sugar
  • 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
  • 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
  • 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
  • 1 clove garlic, minced
  • 1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Preparation:

  1. Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
  2. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
  3. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
  4. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
  5. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
  6. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
  7. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

  • To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.
  • When near boiling, reduce heat to low, stirring until sauce thickens.
  • Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.
  • Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)
    Optional Rolling Instructions - to create a "bouquet" of spring rolls (like those pictured):simply leave one side of the spring roll open as you roll. Place closed end in the bottom of a bowl. Fill the rest of the bowl with spring rolls, so that they are standing up. (It's best if your bowl has steep sides. Also, make sure it isn't too large, or it will take a lot of spring rolls to fill it!)

    Chicken Noodle Soup Thai Style



    • 1 tbs vegetable oil
    • 2 garlic cloves, thinly sliced lengthways
    • 2 fresh red birdseye chillies, deseeded, finely chopped
    • 1 stem lemon grass, pale section only, bruised
    • 1L (4 cups) chicken stock
    • 2 (about 500g) single chicken breast fillets
    • 1 x 400g pkt fresh thin rice noodles
    • 80ml (1/3 cup) fresh lime juice
    • 1 1/2 tbs fish sauce
    • 1 x 150g pkt baby spinach leaves
    • 1/2cup loosely packed fresh coriander leaves, to garnish Lime wedges, to serve



    Step 1

    Heat the oil in a large saucepan over medium-high heat. Add the garlic, chilli and lemon grass, and cook, stirring, for 2 minutes or until fragrant. Add stock. Cover and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 minutes to cool slightly. Coarsely shred chicken.
    Step 2
    Add the noodles to the stock. Bring to the boil and cook for 2 minutes or until noodles are tender. Add the lime juice, fish sauce and chicken, and cook for a further 1 minute or until heated through.
    Step 3
    Meanwhile, bring a large saucepan of water to the boil over high heat. Add the spinach and remove from heat. Refresh under cold running water. Drain well.
    Step 4
    Ladle the soup among serving bowls. Top with spinach and coriander. Serve immediately with lime wedges, if desired.

    Shrimp and Pork Balls Thai Style


    Ingredients


    • 4 scallions, green and white parts, coarsely chopped
    • 2-inch piece fresh ginger, peeled
    • 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided
    • 2 cloves garlic, crushed
    • 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle
    • 1/4 cup fresh cilantro leaves, a big handful
    • 2 limes, zest and juice
    • 1/2 pound medium shrimp, shelled and deveined, tails removed
    • 1 pound ground pork
    • 4 tablespoons vegetable oil
    • 1 teaspoon dark sesame oil
    • 1 tablespoon honey
    • 3 tablespoons water
    • Toothpicks

    Directions
    In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.

    Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.


    While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.


    Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.