1 head cauliflower, 3 lbs., about 4 cups of florets
1 tablespoon + 1 teaspoon peanut oil
2 cloves garlic, minced or presed through garlic press (about 2 teaspoons)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
6 ounces snow peas, strings removed (about 2 cups)
2 tablespoons fresh basil, leaves only minced
sauce:
2 teaspoons red curry paste
1 cup coconut milk
3 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon lime zest, from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
Directions:
For the sauce, place the red curry in a pan. Begin to heat until it smells fragrant. Add the thick part of the coconut milk, the creamy part. Bring to bubbling. Add the rest of the coconut milk. When combined, add fish sauce, lime zest and juice, sugar, and red pepper flakes. Set aside on low or take off heat.
In a 12-inch nonstick skillet over high heat, add 1 tablespoon oil and heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan.
Add the remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into cauliflower. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.
Sprinkle with basil; serve immediately.
Notes:
I would double the cauliflower because there was a lot of sauce, unless I was going to eat it over rice and then I would leave it alone. If it was just a veggie dish I would cut the sauce in half.
You could also leave out the peas, I think I would prefer just the cauliflower
Friday, April 3, 2009
Southeast Asian Style Spring Rolls
If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.
1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce, such as nuoc mam
2 1/2 tablespoons lime juice
1 teaspoon table salt
3 ounces rice vermicelli
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup unsalted roasted peanuts, chopped
1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber, (about 12 ounces) peeled and cut per illustration below
4 leaves red leaf lettuce, or Boston lettuce halved lengthwise
8 round rice paper wrappers, (8 inches in diameter)
1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2 cup fresh cilantro leaves, loosely packed
Directions:
1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.
2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.
3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.
STEP BY STEP: Assembling the Spring Rolls
1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.
2. Fold up bottom 2-inch border of wrapper over filling.
3. Fold left, then right edge of wrapper over filling.
4. Roll filling to top edge of wrapper to form tight cylinder.
STEP BY STEP: Slicing the Cucumber
1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.
2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.
Notes:
These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..
You can add shrimp, chicken, or any other vegetables.
1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce, such as nuoc mam
2 1/2 tablespoons lime juice
1 teaspoon table salt
3 ounces rice vermicelli
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup unsalted roasted peanuts, chopped
1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber, (about 12 ounces) peeled and cut per illustration below
4 leaves red leaf lettuce, or Boston lettuce halved lengthwise
8 round rice paper wrappers, (8 inches in diameter)
1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2 cup fresh cilantro leaves, loosely packed
Directions:
1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.
2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.
3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.
STEP BY STEP: Assembling the Spring Rolls
1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.
2. Fold up bottom 2-inch border of wrapper over filling.
3. Fold left, then right edge of wrapper over filling.
4. Roll filling to top edge of wrapper to form tight cylinder.
STEP BY STEP: Slicing the Cucumber
1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.
2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.
Notes:
These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..
You can add shrimp, chicken, or any other vegetables.
Phat Si Yu’ or pat see ewe pat sii euu
1 tablespoon oil
2 cloves garlic, finely chopped
1/2 lb. pork, chicken, or beef – thinly sliced
2 large eggs
1 package rice stick, wide variety, soaked for 30 minutes, until soft
2 cups chinese broccoli
2 tablespoons dark soy sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon granulated white sugar
1 dash white pepper, and/or red pepper
1 dash chili sauce, optional
Directions:
Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.
Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.
Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.
Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.
2 cloves garlic, finely chopped
1/2 lb. pork, chicken, or beef – thinly sliced
2 large eggs
1 package rice stick, wide variety, soaked for 30 minutes, until soft
2 cups chinese broccoli
2 tablespoons dark soy sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon granulated white sugar
1 dash white pepper, and/or red pepper
1 dash chili sauce, optional
Directions:
Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.
Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.
Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.
Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.
Mango Sticky Rice with Coconut Sauce First
2 cup glutinous (sticky) rice, 2 cups of dry-soaked overnight in water or thin coconut milk and drained
2 cup cream of coconut
3/4 cup palm sugar, you may adjust the sweetness by adding more
1 teaspoon sea salt, you may adjust the saltiness
1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon
1 tablespoon sesame seeds, toasted (optional, for garnish only)
4 large mangos, ripe, peeled, halved, stoned
Possibles
2 cup coconut milk
1 cup cream of coconut
water for steaming
Directions:
1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.
2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.
3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)
4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.
5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.
6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.
7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.
8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
9. Peel the mangos and slice the fruit into long pieces.
10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.
(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)
11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.
2 cup cream of coconut
3/4 cup palm sugar, you may adjust the sweetness by adding more
1 teaspoon sea salt, you may adjust the saltiness
1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon
1 tablespoon sesame seeds, toasted (optional, for garnish only)
4 large mangos, ripe, peeled, halved, stoned
Possibles
2 cup coconut milk
1 cup cream of coconut
water for steaming
Directions:
1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.
2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.
3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)
4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.
5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.
6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.
7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.
8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
9. Peel the mangos and slice the fruit into long pieces.
10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.
(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)
11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.
Fried Rice with Palm Hearts
1 tablespoon peanut oil
3 cloves garlic, chopped
1/4 medium red pepper, chopped
125 grams palm hearts, 4 oz. can drained and chopped
125 grams straw mushrooms, 4 oz. can drained
250 grams rice, cold, cooked 8 oz.
1/2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 sprigs cilantro, leaves for garnish
Directions:
Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.
Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.
Turn into a bowl, garnish with coriander leaves and serve.
Prep time 4 minutes
Cook time 5-6 minutes
Notes:
This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.
3 cloves garlic, chopped
1/4 medium red pepper, chopped
125 grams palm hearts, 4 oz. can drained and chopped
125 grams straw mushrooms, 4 oz. can drained
250 grams rice, cold, cooked 8 oz.
1/2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 sprigs cilantro, leaves for garnish
Directions:
Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.
Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.
Turn into a bowl, garnish with coriander leaves and serve.
Prep time 4 minutes
Cook time 5-6 minutes
Notes:
This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.
Chicken and Mint Lahb Gai (Cold type chicken salad)
2 tablespoons rice powder
1 tablespoon chili powder
3 tablespoons shallot, minced
1/2 cup mint leaves, handful, shredded
1 whole spring onions, diced
2 tablespoons fish sauce
3 tablespoons tamarind sauce, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 teaspoon granulated white sugar
1/4 cup water, or chicken stock
300 grams ground chicken
Directions:
Put water in wok and heat, do not boil. Add chicken and cook until done. Add the other ingredients.
To make rice powder, toast rice on a dry pan with no oil until brown. Grind into a powder.
1 tablespoon chili powder
3 tablespoons shallot, minced
1/2 cup mint leaves, handful, shredded
1 whole spring onions, diced
2 tablespoons fish sauce
3 tablespoons tamarind sauce, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 teaspoon granulated white sugar
1/4 cup water, or chicken stock
300 grams ground chicken
Directions:
Put water in wok and heat, do not boil. Add chicken and cook until done. Add the other ingredients.
To make rice powder, toast rice on a dry pan with no oil until brown. Grind into a powder.
Beef Waterfall
Beef Waterfall
Marinade:, per 1 pound of Flank steak
5 pounds flank steak
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon lime juice
1 teaspoon crushed red pepper
Remaining Ingredients, for 5 pounds of Steak
1/2 cup fish sauce
1/2 cup lime juice
3 tablespoons rice powder
1 large red onion, or two small
1 bunch full of cilantro
Directions:
Mix the marinade, put steak and marinade in plastic bag for at least 3 hours.
Heat your barbeque to maximum heat for 15-25 minutes. Scrub BBQ
grills with wire brush. Put all the steak on the grill. Grill for
about 5-7 minutes on one side or until the steak has nice black/brown
lines from the grill and dark brown between the lines. Flip and grill
other side for about 5-7 minutes. Steak should be about medium
inside. Do not flip extra times or it will dry out.
When steak is done, place on cutting board and slice against the grain
in thin slices at a 45 degree angle. Place in bowl and add rice
powder. Add juice from cutting board. Boil lime juice and fish sauce
in sauce pan for 2 minutes. (it smells bad) Add cooked lime juice
and fish sauce to meat to taste. Allow steak to cool slightly before
adding onions and cilantro.
To prepare cilantro, cut the whole bunch about 8 times. Don't mince
it. Cut leaves no smaller than ½ their size. Slice onion in very
thin ring slices, about 1/16". Then cut the circles in quarters.
After about 10 minutes, add purple onion and cilantro. (you don't want
these items to cook). Serve warm or room temp. Do not reheat. (the
cilantro turns nasty flavor)
Marinade:, per 1 pound of Flank steak
5 pounds flank steak
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon lime juice
1 teaspoon crushed red pepper
Remaining Ingredients, for 5 pounds of Steak
1/2 cup fish sauce
1/2 cup lime juice
3 tablespoons rice powder
1 large red onion, or two small
1 bunch full of cilantro
Directions:
Mix the marinade, put steak and marinade in plastic bag for at least 3 hours.
Heat your barbeque to maximum heat for 15-25 minutes. Scrub BBQ
grills with wire brush. Put all the steak on the grill. Grill for
about 5-7 minutes on one side or until the steak has nice black/brown
lines from the grill and dark brown between the lines. Flip and grill
other side for about 5-7 minutes. Steak should be about medium
inside. Do not flip extra times or it will dry out.
When steak is done, place on cutting board and slice against the grain
in thin slices at a 45 degree angle. Place in bowl and add rice
powder. Add juice from cutting board. Boil lime juice and fish sauce
in sauce pan for 2 minutes. (it smells bad) Add cooked lime juice
and fish sauce to meat to taste. Allow steak to cool slightly before
adding onions and cilantro.
To prepare cilantro, cut the whole bunch about 8 times. Don't mince
it. Cut leaves no smaller than ½ their size. Slice onion in very
thin ring slices, about 1/16". Then cut the circles in quarters.
After about 10 minutes, add purple onion and cilantro. (you don't want
these items to cook). Serve warm or room temp. Do not reheat. (the
cilantro turns nasty flavor)
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