Squid Salad (Yum)- Seafood Recipe

Ingredients : Seafood Recipe

• 1 lb Fresh Squids.
• 1 T Fresh Ginger Root, Julienne.
• 1 T Lemongrass, Sliced Fine.
• 2 T Onion, Chopped.
• 3 T Lime or Lemon Juice.
• 3 T Fish Sauce.
• 1 T Scallions, Chopped.
• 1 T Cilantro, Chopped.
• 1/2 c Mint Leaves.
• 10 Crushed Hot Chili Peppers.

Preparation : Salad

• Clean and wash the fresh squids, removing all inner matters and skin.
• Cut through the side so that the meat is in a single “sheet”.
• Cut the meat into strips about 3/4″ to 1″wide and 2″ long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking.
• Place the squid pieces into a wire strainer with long handle.
• Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook.
• For very fresh squid, cook until the meat had turned opaque and heated through.
• For frozen, or “not so fresh” squid, it is advisable to cook a little longer.
• Lift the squid out of the boiling water and let drain in the strainer.
• Place the well drained squid meat into a bowl and add Fish Sauce and lime or lemon juice.
• Adjust tastes by adding more of either ingredients.
• The tastes should be tangy sour with sufficient salty tastes.
• Add lemongrass,Ginger roots (very finely julienne), and chopped onions, and mix well.(Optionally, you may add dry ground hot chilli pepper to taste).
• Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, “Thai Cuisine” by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. from : recipesource

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Peanut Butter Chicken Skewers Recipe

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 tablespoons brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves
• 2 cups shredded red cabbage
• Sliced green onion tops

Preparation : Peanut Butter Chicken Skewers

• In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
• Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes).
• Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce.
• Continue turning and basting for 4-6 minutes or until juices run clear. Place cabbage on a serving plate; top with chicken.
• Sprinkle with onion tops. Serve with reserved sauce.

From : cdkitchen.com

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Shrimp and spinach curry

Ingredient :

• a 14-ounce can unsweetened oconut milk , chilled
• 1 1/2 to 2 teaspoons Thai green or red curry paste
• 1 pound medium shrimp (about 24), shelled and, if desired, deveined
• 2 tablespoons naam pla (Fish Sauce)
• 2 carrots, sliced thin crosswise
• 1 red bell pepper, sliced thin
• 3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves
•  washed well and spun dry
• 3 tablespoons chopped fresh coriander
• cooked rice as an accompaniment

Preparation : Thai shrimp and spinach curry

• Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
• Add the curry paste and cook the mixture, whisking, for 1 minute.
• Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
• Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
• Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
• Sprinkle the dish with the coriander and serve it with the rice.

from :  epicurious.com

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