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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Chicken stir-fry with spicy peanut sauce

Ingredients

• 2 whole chicken breasts, skinned, boned & cut into bite-size pieces
• 1/2 c. peanut butter
• 1/2 c. water
• 2 tbsp. soy sauce
• 1 tbsp. brown sugar
• 2 tbsp. peanut or vegetable oil
• 2 or 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 3 to 4 c. sliced broccoli or spinach

Preparation : Thai Chicken stir-fry with spicy peanut sauce

• In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside.
• In a wok or large skillet, heat oil over high heat.
• Add garlic and pepper; stir-fry 30 seconds.
• Add chicken, stir-fry until firm and white, about 5 minutes.
• Add broccoli or spinach, stir-fry until bright green, about 3 minutes.
• Stir in peanut butter mixture.
• Cook, stirring constantly until sauce is smooth, about 3 minutes.
• Serves 4.

from : cooks.com

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Thai Basil Chicken Recipe

 

Ingredients

• 1 lb. skinned, boned chicken breasts
• 4 cloves garlic, minced
• 4 green onions, chopped
• 2 TBS peanut or olive oil
• 4 tiny green or red Asian chili peppers, stemmed and finely chopped
• 3/4 cup finely chopped fresh basil leaves
• 2 TBS fish sauce

Preparation : Thai Basil Chicken

• Put chicken breasts in freezer until firm but not frozen solid.
• Cut chicken into tiny slivers.
• Heat up wok, add oil, and stir-fry garlic and green onions until tender but not brown, about 1-2 minutes.
• Add chili peppers and cook, stirring, about 1 minute more.
• Add chicken and stir-fry until cooked through.
• Stir in basil and fish sauce, mixing thoroughly.
• Serve over rice, if desired.

From : chinatownconnection

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Coconut pad thai - The popular Thai dish

Ingredients:

• Almond-chile Sauce
• 1/2 cup raw almond butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons pure maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon minced serrano chile with seeds
• 1 to 2 tablespoons water

Tamarind vinaigrette

• 1/2 7-ounce block tamarind with seeds
• 2 tablespoons pure maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced peeled fresh ginger

Pad thai Ingredients :

• 1 cup (packed) very thinly sliced Napa cabbage
• 1/2 cup chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained
• 1 1/2 cups matchstick-size strips peeled carrots (from 2 large)
• 1 cup matchstick-size strips red bell pepper
• 1 cup mung bean sprouts
• 1/2 cup matchstick-size strips seeded English hothouse cucumber
• 1/4 cup slivered fresh basil
• Fresh cilantro sprigs

Preparation

For almond-chile sauce:
Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.

For tamarind vinaigrette:

• Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour.
• Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp).
• Whisk in remaining 4 ingredients. Season with salt and pepper.

For Pad thai:

• Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
• Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
• Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
• Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

Source : epicuriousBon Appétit |  chef Roxanne Klein

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Spicy Red Panang Curry Shrimp Recipe

Cook a medium spicy Thai shrimp panang curry in minutes.
from :brightcove.tv

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Vegetarian Tofu Satay

Ingredients

• 7 ounces smoked tofu (cut into bite size)
• 1 garlic clove (crushed)
• 2 tsp sesame oil
• 3 tbsp light soy sauce
• 8 to 12 bay leaves
• 1 yellow bell pepper (cut into squares)
• 1 red bell pepper (cut into squares)
• oil for brushing
• about 8 to 12 satay or bamboo sticks

 

Ingredients for Satay Sauce

• 2 scallions (chopped fine)
• 2 garlic cloves (crushed)
• a few drops of hot chili sauce (optional - omit if you don't like heat)
• 1 tsp sugar
• 2 tbsp light soy sauce
• 3 tbsp crunchy peanut butter

 

To prepare: Thai vegetarian tofu satay

• Place cut tofu cubes into a large bowl
• Add sesame oil, light soy sauce and crushed garlic
• Mix well, cover then set aside for at least 20 mins
• In another bowl, add all the ingredients for peanut sauce
• Mix together well with a spoon (see note below)
• Drain the tofu from the marinade and thread the cubes
• Alternate the tofu cubes between the bay leaves, yellow and red bell pepper squares
• Brush satay with oil and cook over hot grill till they become slightly brown and crisp
• Serve with the peanut sauce

Source: thai tofusatay

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