Asian Dinner ideas. My neice is coming from out-of-town for a visit this Friday.

E

elenor

Well-known member
I'm having a girlie dinner for her and other neices and cousins (about 8 of us). Hubbies are at a golf tournament. I'm thinking of having the following menu and wondering if anybody has any ideas or suggestions, especially the side dishes. I made the Thai slaw yesterday and didn't like it at all.

Asian Dinner

Charlies's Chicken Curry with Cashews

Thai-Style Ground Beef (Cooking Light)

Basmati Rice

Thai Slaw (Food.com 115028) didn't like it

Plain broccoli sauteed in brown butter

Thai-Style Cucumber Salad ??

Mix Fruit served with coconut milk, brown sugar, lime juice, served over ice cream or sponge cake.

Drinks - wine?

TIA

 
May I suggest having a laarb party for the ladies? Too much fun will be had by all

Elenor, this is something I've done several times- it is always a huge hit and the recipes are delicious. I posted it in "Menus" and it is a complete dinner so you don't have to fuss over extra things except for dessert. Notice that I usually serve sauteed green beans- already on your menu smileys/smile.gif

Any time you have a "do it yourself" kind of dinner- family-style bowls of food that each person scoops and assembles into something on their plate, you have lots of fun interaction. I love this kind of thing. Laarb is kind of like Thai "tacos" in a way-

http://www.eat.at/swap/forum28/95_Thai_Laarb_Dinner

http://www.eat.at/swap/forum28/95_Thai_Laarb_Dinner

 
I'm definitely making the soup. My neice loves guinoa. Can this be made the day before?

Also, are the red lentils fresh or canned. Thanks Michael.

 
Do you use Thai basil or can you use regular? I haven't seen Thai basis around

here but then I haven't looked real hard for it. Is there a big difference in flavour? Thanks Cathy.

 
I make it and keep it in the fridge for a few days. It is fine the next day.

Don't be afraid to add more stock if you think it needs more liquid. It comes out just like the picture in the recipe post. More like a light stew.

Michael

 
I was going to suggest this---such a tasty recipe and a fun dinner to put together and to eat.

 
REC: Cucumber Salad with Thai Lime Dressing - it's in Tried n True -- FABULOUS!!

Cucumber Salad with Thai Lime Dressing
posted by Traca
V.G.!!!
Serves 4

Dressing:
2-1/2 tablespoons fresh lime juice
1 tablespoon canola oil
2 teaspoons sweet chili sauce or chili garlic sauce
1/2 teaspoon finely minced garlic
1 to 2 teaspoons brown sugar
1/4 teaspoon salt

Salad:
2 cups watercress or arugula leaves, washed and dried
2 medium cucumbers, peeled
1/4 cup roasted unsalted peanuts, chopped
2 tablespoons chopped fresh mint

1. Prepare dressing: Combine lime juice, oil, chili sauce, garlic, brown sugar and salt in a small jar.
Set aside in refrigerator until 30 minutes before using.

2. Prepare salad: Remove any large stems from watercress or arugula. Wrap in a paper towel and
refrigerate until ready to put salad together. Slice cucumbers into 1/8-inch thick slices; wrap in paper

towels and refrigerate.
3. Layer half of greens, cucumbers, peanuts and mint on a platter and drizzle with half of the dressing.
Repeat layers and serve.

http://eat.at/swap/forum17/39_Cucumber_Salad_with_Thai_Lime_Dressing

 
For drinks - the mango lassi is really good - one of my faves

Healthy Mango Lassi

serves 2

* 3 cups yogurt
* 1 cup water
* 4 ice cubes
* 1 mango, peeled and chopped
* 1 teaspoon cardamom powder (1/2 tsp. fresh crushed seeds)
* 2 tablespoons sugar
* 4 sprigs mint, 1 reserved for garnish

Directions

1. Combine all ingredients in a blender.
2. Blend and garnish with fresh mint.
3. Serve chilled!

http://indian.food.com/recipe/healthy-mango-lassi-18657

 
Thai Cucumber Salad - (Also posted in T&T):

THAI CUCUMBER SALAD

INGREDIENTS:

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil (I used extra virgin olive oil)
1 clove garlic, minced (I used 1 large, crushed and finely chopped)
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced (I used 1/3-1/2 small jalapeno, seeds and membrane removed)
salt and pepper (I omitted the pepper)
1 seedless cucumber (I used 1 jumbo regular cucumber, and seeded it)
1 small red bell pepper (I used a little less than 1/2 large)
1 medium carrot (I used a medium/small)
1/2 small red onion (I used 1/4-1/3 yellow sweet onion)
1-2 tablespoons chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped (I omitted them)

DIRECTIONS:

Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. (I used a medium stainless steel bowl). Season with salt and pepper.

Trim the ends from the cucumber. Split lengthwise in half, and slice very thinly. Toss into the dressing.

Halve the red pepper vertically, core and remove seeds and white membranes. Slice horizontally, into very thin strips. Add to the dressing and toss.

Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.

Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.

Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).

Transfer to a serving bowl. Sprinkle cilantro (if using) and peanuts over top.

4 servings

Edited from Recipezaar

 
Thai-Style Pasta Salad

THAI-STYLE PASTA SALAD

INGREDIENTS:

DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.

 
Pacific-Rim Caesar Salad - ALso in T&T

PACIFIC-RIM CAESAR SALAD

(Note: I didn't add the 1/2 cup vegetable oil or the parmesan cheese - may try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).

"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).

INGREDIENTS:

1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (First two times I used 1/2 tsp Asian chili sauce, last time I used 1/4 tsp)
1/2 cup vegetable oil (I omitted this)

1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)

DIRECTIONS:

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

* Available at Asian markets and in the produce section of some supermarkets.

** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

Makes 6 first-course servings.

Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL

http://www.epicurious.com/recipes/recipe_views/views/105973

 
You must log in or register to reply here.
Back
Top