I bought pork belly, shrimp, crab and fish. And about 15 assorted bottles of

C

cynupstateny

Well-known member
vinegar, soy sauce, fish sauce and oyster sauce. Also about 5 different kinds of noodles.

Now I have to figure out what to make smileys/smile.gif

 
Oh, I missed your earlier post - ditch the jambalya idea! I make stir-fry a lot, but

with all these ingredients, you could certainly whip up something a little more creative than that. ;o)

 
REC: Pacific Rim Caesar Salad

This was fantastic - very refreshing! Note: I didn't add the 1/2 vegetable oil or the parmesan cheese - will try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms.

PACIFIC-RIM CAESAR SALAD

"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** (I used 1/2 tsp Asian chili sauce)
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

 
Yum, this looks great. Actually it looks like it might be tomorrow's dinner! I just bought a lot of

the same things Cyn did, to make Traca's Aisan chicken soup. I just love coconut milk.

 
REC: Asian Chicken and Coconut Soup

(I posted this here awhile ago, and I believe at least 2 people tried it and liked it).

ASIAN CHICKEN AND COCONUT SOUP

1 tbsp canola oil
1/2 lb boneless skinless chicken breasts, cut into small cubes boneless skinless chicken (original recipe cuts chicken crosswise into thin strips)
1 small onion, diced
1 large garlic clove, minced
1 cup diced carrots
1/2 tsp roasted chili paste (original recipe uses 1/2 tsp chili powder)
12 medium shitake mushrooms, sliced
3 cups chicken stock
1 lime, juice and finely chopped zest
4 tbsp fish sauce
1 tsp fresh ginger, minced
1 14 oz can coconut milk
1 cup cooked brown rice
Garnish: Fresh cilantro, chopped

DIRECTIONS:

Add oil to a large soup pot and add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use. To the hot pan, add the onion, garlic, carrots, chili paste and shitake mushrooms. Saute over medium heat until soft, about 6-7 minutes.

Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes.

To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro.

This will serve about 4-5 bowls so there will be leftovers...

Adapted from Shoalwater restaurant (http://www.shoalwater.com/pages/recipes/asian.html)
posted at:
http://www.jemangelaville.com/

http://www.jemangelaville.com/index.php?s=asian+chicken+and+coconut+soup

 
Rec: Chiang Mai Pork Curry (Kaeng Hangleh Muu)

This Burmese-style curry is typical of the Chiang Mai Area. Unlike fragrant Thai curries, this has a spicier, almost Indian flavour. Nearly always made with pork, you will occasionally find it made with chicken. This curry improves if made in advance.

CHIANG MAI PORK CURRY (KAENG HANGLEH MUU)

500 g (1 lb 2 oz) pork belly, cut into cubes
2 tablespoons oil
2 garlic cloves, crushed
2 tablespoons Chiang Mai curry paste (page 272) or bought paste
4 Asian shallots, smashed with the blade of a cleaver
4 cm (1-1/2 inch) piece of ginger shredded
4 tablespoons roasted unsalted peanuts
3 tablespoons tamarind purée
2 tablespoons fish sauce
2 tablespoons palm sugar

BLANCH the pork cubes in boiling water for 1 minute, then drain well.

HEAT the oil in a wok or saucepan and fry the garlic for 1 minute. Add the curry paste and stir-fry until fragrant. Add the pork, shallots, ginger and peanuts and stir briefly. Add 500 ml (2 cups) water and the tamarind puree and bring to a boil.

ADD the fish sauce and sugar and simmer for about 1-1/2 hours or until the pork is very tender. Add more water as the pork cooks, if necessary. The meat is ready when it is very tender.

SERVES 4


The Food of Thailand
Published in 2003 by Murdoch Books

 
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