Recipe: (38) recipes TALK TKL 10-20 Chinese and Thai Part 2 (of 2)

TALK TKL - 10-20-97 Part 2 (of 2)
Globe-Hopping for Recipes From Around the World
Chinese and Thai Recipes
Firecracker Shrimp
Hot Hunan Noodle and Seafood Salad
Mike Geoghegan's Sweet and Sour Chicken
Fried Rice with Basil (from Thai Vegetarian Cooking)
Pad Thai (from Thai Vegetarian Cooking)
Asian Dipping Sauce
Drunkards Noodles (Thai Veg again)
Spicy Mixed Vegetable Salad
Asian Style Lamb Chops
Hot and Sour Soup
Basic Thai Vegetable Stock
Nam Prik Pow
Chiang Mai Curry
Fried Potato with ginger and mushroom sauce
Lemon Scented Asian Beef Stir Fry
Asian Black Bean-Asparagus Salad
How to grow Lemongrass
Thai Chicken and Basil
Oriental Chicken Salad
Egg Drop Soup
Hot and Sour Soup
Peanut Soup
Hot & Sour Stir-Fried Vegetables
Coconut Custard
Curried Corn and Coconut Pudding
Mixed Vegetables in Coconut Milk
Coconut Curry Chicken with Napa Cabbage and Basil
Sticky Rice
Shanghai Fried Rice
Thai banana dessert Kluay Bwarchee
Kluay Tord
Kung Pao Chicken: better than restaurant
Kung Pao Chicken
Chicken Breasts with Hoisin Sauce (China)
Velvet Corn Soup (China)
Watercress and Water Chestnut Salad (China)
Shrimp Toast (China)
Barbecued Pork (China)

CarolB, FL (9:29:15 pm) :
Chinese - Shellfish
Firecracker Shrimp
Sweet and hot, all at the same time. Serves 4 people
Ingredients
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons corn starch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper (or to taste)
1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons ginger
1 sweet red pepper, cored, seeded, and chopped
1 cup snow peas, cut into 1" pieces
1 1/2 pounds shrimp, cleaned, and deveined
3 green onions, cut into 1" pieces
6 cups cooked white rice (optional)
Directions
In a small bowl, whisk together the honey, soy sauce, vinegar, corn starch,
orange peel, and
crushed red pepper, till thoroughly mixed and corn starch is dissolved. Set
aside
Heat oil in heavy skillet or wok, over medium-high heat. Stir in garlic and
ginger; stir-fry till
fragrant, about a minute. Add sweet pepper and snow peas, and stir-fry 1
minute till
tender-crisp.
Add shrimp and green onions; stir-fry till shrimp just turns pink, about 1
minute. Stir in soy
sauce mixture. Cook and stir till sauce boils and thickens.
Serve over rice, if desired.
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Bill,DC (9:29:39 pm) : * Exported from MasterCook *
Hot Hunan Noodle and Seafood Salad
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :1:00
Categories : Fish And Seafood Main Course
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wine
1/4 pound peeled medium prawns
1/4 pound scallops
6 mussels in shell -- scrubbed well
10 ounces uncooked rice or soba noodles
4 teaspoons finely minced garlic
1/2 cup minced green onions -- including green tops
2 teaspoons cayenne or hot-pepper flakes
4 teaspoons tahini
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy or tamari sauce
1/2 teaspoon honey
1 teaspoon grated gingerroot
Endive or leaf lettuce -- for lining platter
1/2 cup peeled cucumbers -- halved & sliced
1/2 cup red bell pepper -- julienned
1. In a saucepan over medium-high heat, bring wine to boil. Add prawns,
scallops, and mussels in shell, cover, and cook 2 minutes. Drain and rinse
under cold water. Remove mussels from shell and set seafood aside.
2. In a large pot over medium-high heat, bring 2 quarts water to a boil. Add
noodles and cook until al dente (5 to 8 minutes). Drain and refresh under
cold water. Set aside.
3. In large bowl mix together garlic, green onions, cayenne, tahini, sesame
oil, soy sauce, honey, and gingerroot. Add noodles and seafood and mix well.
Let chill for 30 minutes, if desired.
4. To serve, line a large platter with lettuce or endive. Pile noodles in
center. Arrange cucumbers and red bell pepper around noodles.
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NOTES : If you like spicy foods, you'll make this salad time and again. It
features lightly poached scallops, prawns, and mussels, combined with boiled
soba or rice noodles (available in Asian markets) and a marinade of hot
peppers, dark sesame oil, and rice vinegar. Serve it on a chiffonade of
chopped lettuce, endive, and spinach, garnished with slices of cucumber and
red bell pepper. For extra flavor, marinate the seafood and noodles in the
spicy sauce for an hour, then toss with greens before serving warm or
chilled.
Nutr. Assoc. : 0 2842 0 936 1262 3505 679 272 0 1356 4026 0 630 0 3011 0
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CarolB, FL (9:30:32 pm) : Mike Geoghegan's Sweet and Sour Chicken
For a tasty chicken treat, eat this up! Takes about 45 minutes.
Take 1 pound chicken, cubed and marinate in 1 tbs. water, 1 tbs. cornstarch,
and 1/2 tbs. soy sauce for 30 minutes.
Dip the chicken in 1/4 cup cornstarch and deep fry. Remove and drain.
In 2 tbs. oil stirfry 1 minced clove garlic, 1 chopped carrot, and 1 cubed
green pepper for 2-3 minutes. Add a sauce
mixture of 1/4 cup sugar, 2 tbs. vinegar, 1 tbs. cornstarch, 1 tbs. soy
sauce, and 1/4 cup bouillon and stir it up until
thickened.
Add chicken and 1 small can of pineapple chunks, drained. Cook until fully
heated through.
Serve over rice, feeds 4-5.
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Betsy/TKL (9:32:43 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Fried Rice with Basil (from Thai Vegetarian Cooking)
2 Tbsp oil
1 clove garlic (minced)
3 small red or green chilies (minced)
1 cup button mushrooms (halved)
1 small onion (minced)
2 cups cooked rice
1 small bundle long beans (2oz) (1/2 inch pieces) (green beans can
substitute)
1 small sweet red or green pepper
1/2 tsp sugar
3 Tbsp light soy sauce
15 sweet basil leaves
Stir fry items in order of list.
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Betsy/TKL (9:33:30 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Pad Thai (from Thai Vegetarian Cooking)
3 Tbsp oil
1 clove garlic (minced)
1/2 cup tofu (cubed)
1 egg
4oz Sen Lek noodles (flat rice noodles)
1 Tbsp perserved turnip
2 scallions (minced)
2 Tbsp roast peanuts (chopped)
3 oz (mung) bean sprouts
1/2 tsp chili powder
1 tsp sugar
2 Tbsp light soy sauce
1 Tbsp lemon juice
Stir fry items in order of list, but save 1/2 peanuts and beansprouts
for the table.
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Bill,DC (9:33:43 pm) : * Exported from MasterCook *
Asian Dipping Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Sauces And Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
1/2 cup lime juice
1/4 cup water
2 teaspoons garlic -- minced
1 teaspoon salt
1/4 cup sugar
1/2 teaspoon crushed red pepper
In a small bowl, stir together the soy sauce, the lime juice, the water,
garlic, salt, sugar and chili flakes.
Serve.
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Betsy/TKL (9:34:17 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Drunkards Noodles (Thai Veg again)
2 Tbsp oil
1 clove garlic (minced)
2 small red or green chilies
4 oz Sen Yai noodles (broad flat rice noodles)
1 small onion (diced)
1 medium tomatoe (diced)
4 kaffir lime leaves
6 sweet basil leaves
1 tsp dark soy sauce
2 Tbsp light soy sauce
1/2 tsp sugar
1 small sweet red or green pepper (diced)
Stir fry items in order of list.
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Betsy/TKL (9:35:55 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Spicy Mixed Vegetable Salad
1 oz chinese cabbage (one large leaf)
2 baby sweet corn (chopped into circles)
1 young carrot (chopped into matchsticks)
1/3 cup button mushrooms (finely sliced)
1/3 cup black fungus mushrooms [cloud ears] (finely chopped)
1 stalk celery [stem and leaf] (finely chopped)
1 clove garlic (finely chopped)
4 small red or green chilies (finely chopped)
2 Tbsp light soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 tsp sesame seeds
Garnish: 1 medium tomato, 10 mint leaves
Bring large pan of water to a boil. Briefly plunge first five
ingredients into water. Drain and place them in a bowl. Add other
ingredients and then garnish with tomatoes and mint leaves.
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Bill,DC (9:36:33 pm) : * Exported from MasterCook *
Asian Style Lamb Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons garlic
1/4 cup ginger -- peeled
2 tablespoons lemon zest -- grated
1/4 cup soy sauce
3 tablespoons lime juice
1 cup cilantro -- fresh
1/2 cup oil
1/2 cup olive oil
2 1/2 pounds lamb chops -- frenched
Finely grind garlic, ginger and lemon zest in a food processor. Blend in soy
sauce and lime juice. Add cilantro, oil and olive oil and process until
blended.
Place chops into a container deep enough to marinate. Pour marinade over the
top and marinate overnight.
Preheat oven to 350 degrees. Remove chops from the marinade and place onto
sprayed sheet pans in single layers. Reserve marinade. Season lightly with
salt and pepper. Brush generously with some of the reserved marinade. Roast
until medium rare to medium. About 125-130 degrees internally.
Transfer to sprayed 2 inch hotel pans. Pour remaining marinade into a small
pan and bring to a boil on the stove. Season with salt and pepper and
drizzle over the lamb chops.
Serve.
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Betsy/TKL (9:37:13 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Hot and Sour Soup
3 cups vegetable stock
1 tsp Nam Prik Pow sauce
1 inch lemon grass (chopped into rings)
3 kaffir lime leaves (torn in three)
2 Tbsp light soy sauce
1 tsp sugar
2 Tbsp lemon juice
2/3 cup oyster mushrooms
2-3 fresh small chilies
Garnish: coriander leaves
Boil stock, stir in Nam Prik Pow. Then add remaining ingredients and
simmer. Garnish soup with coriander leaves.
Basic Thai Vegetable Stock
5 cups water
1 medium onion
2 carrots
2 stalks celery
3-4 coriander roots
1 tsp peppercorns
Boil, then simmer until soft.
Nam Prik Pow
2 large green chilies
4 small chilies
2 cloves garlic
2 small shallots
1 medium tomato
1 round eggplant
2 Tbsp lemon juice
1/2 tsp salt
1 tsp sugar
Wrap first six ingredients in foil and broil until soft. Then place
in mortar and pound into a liquid paste. Add the remaining
ingredients and mix well.
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Betsy/TKL (9:38:10 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Chiang Mai Curry
2 Tbsp oil
1 Tbsp red curry paste
1 cup pre-fried bean curd (chopped into 1 inch strips)
1/2 tsp turmeric powder
4 Tbsp coconut milk
1 cup chinese mushrooms [shitake]
1 Tbsp lemon juice
1 Tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
1 inch ginger (matchsticks)
1 head pickled garlic (cut to make flowers?)
Garnish: 1 tomato segmented
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Betsy/TKL (9:40:00 pm) :
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Fried Potato with ginger and mushroom sauce
2-3 potatoes (cut into rounds)
oil for deepfrying [1/2 inch]
1 tsp cornstarch/flour
2 Tbsp water
2 Tbsp oil
1 tsp garlic (chopped)
1/2 sweet pepper (cut into strips)
2 scallions (1 inch sections)
4 Tbsp light soy sauce
1 tsp sugar
1/2 tsp ground white pepper
Garnish:coriander
Deep fry potatoes until golden brown. Mix the flour and water. Fry
the garlic and add the rest in turn. Finally thicken with the
cornstarch/water mixture. Pour over the potatoes and garnish with
coriander.
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Bill,DC (9:43:39 pm) : * Exported from MasterCook *
Lemon Scented Asian Beef Stir Fry
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 tablespoons cornstarch
2 cups beef broth
3 tablespoons lemon juice
1 each lemon -- zested
1/2 cup oil
1 pound beef sirloin steak -- julienned
2 pounds oriental mixed vegetables
1/4 cup cilantro -- chopped
1/2 pound rice -- cooked
Place cornstarch into a bowl and add the beef broth cold. Mix well until
cornstarch dissolves. Mix in lemon juice and lemon zest.
Heat oil in a large skillet over medium high heat. Season beef with salt and
pepper. Crain beef well of excess blod. Add beef to skillet and stir fry
until just browned, about 3-5 minutes. Remove beef from skillet and drain.
Wipe out the skillet and heat more oil and add the beef back to the pan. Add
the broth mixture and blend with the meat. Simmer until beef is tender. Stir
in the vegetables and simmer until veggies are hot. Stir in cilantro and
Serve over rice.
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Bill,DC (9:44:52 pm) : * Exported from MasterCook *
Asian Black Bean-Asparagus Salad
Recipe By : The California Culinary Academy
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d'Oeuvres Light Meals
Soups And Salads Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked black beans
1/4 small red onion -- diced
1/4 cup minced cilantro
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Asian hot oil
1/8 teaspoon Asian sesame oil
1 pound asparagus
4 lettuce leaves
1. Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar,
soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at
room temperature.
2. Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus
stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3
minutes. Remove from water, drain, and toss with marinated beans.
3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad
evenly among lettuce leaves.
Serves 4.
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NOTES : Asparagus epitomizes spring produce: short-lived, bright, and
subtle. The Asian ingredients used in this spicy, richly flavored dressing
are available at Asian markets and in well-stocked supermarkets.
Nutr. Assoc. : 0 0 383 0 0 4267 1356 0 0
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Betsy/TKL (9:45:25 pm) :
How to grow Lemongrass
Lemongrass very easy to grow! It IS grass, and grows just
like it. At home (Thailand), it wouldn't be uncommon to find a clump
of lemongrass growing just outside the kitchen!!! Very convenient.
Of course, not too far away, you'd find a bush or two of the fiery
hot Thai pepper, and perhaps a kaffir lime tree. Those are the
ingredients that we use in our daily cooking.
To grow your own lemongrass is very easy indeed. First, see if you
can buy a stalk or two with at the very least a little of the root
stock attached. Soak this in a jar of water on the window sill, and
change the water every couple of days so that the stalks will not
rot. After a week or two, you'll see new roots. Keep them in the
water (keep changing the water on a regular basis) until the stalks
have developed a reasonable clump of roots, at which time you can
transfer them to a pot. Regular potting soil's fine, but DO water
them regularly (they like lots of water) until the plant start to put
out new leaves and shoots. It will grow well even indoor, and
develop into a clump.
What I usually do, when I was growing them here is to transplant them
into my garden in late spring. I'd break up the clumps into
individual shoots and plant them about 6" apart. By the end of
summer, I'd have more than enough. At that time, I'd transfer the
most healthy clump into a pot and take it inside for the winter, to
be the starter for next year's crop. Naturally, I would hack off a
stalk here and there from the clump throughout winter for use! If
they get plenty of light and water, they would continue to grow
inside, even through winter.
Fresh lemon grass can be dried pretty easily, too. I imagine you could
use a food dehydrator, but it also works to just hang it upside down in a
dry place, roots and all (if you live in a dry climate), and it turns out
wonderfully!
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Betsy/TKL (9:46:15 pm) :
From Madhur Jaffrey's Far Eastern Cookbook
Thai Chicken and Basil
4 oz Thai basil leaves (weighed without stems).
3 oz shallots, finely chopped
5 cloves garlic, finely chopped
1 in cube of ginger, peeled and finely chopped
1 lb raw minced chicken
2 red chillis, deseeded and finely chopped
2 green chillis, deseeded and finely chopped
4 teaspoons Thai fish sauce.
Heat oil in a wok. When hot throw a handful of basil leaves in and cover
immediately (since the oil will sizzle and spit). Remove after only a few
seconds and dry on absorbent paper.
Chop remaining basil leaves.
Reheat oil. Fry the garlic and shallots for a few moments. Add ginger,
chillis, chicken and chopped basil.
Serve with fish sauce - add a small tablespoon of brown sugar with the fish
sauce. poured over and topped with fried basil leaves.
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Betsy/TKL (9:46:59 pm) :
Fried Rice with Basil (from Thai Vegetarian Cooking)
2 Tbsp oil
1 clove garlic (minced)
3 small red or green chilies (minced)
1 cup button mushrooms (halved)
1 small onion (minced)
2 cups cooked rice
1 small bundle long beans (2oz) (1/2 inch pieces) (green beans can
substitute)
1 small sweet red or green pepper
1/2 tsp sugar
3 Tbsp light soy sauce
15 sweet basil leaves
Stir fry items in order of list.
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Bill,DC (9:50:42 pm) : This one is delish! Don't make it too far ahead or
the cucumber wilts.
* Exported from MasterCook *
Oriental Chicken Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each boneless, skinless chicken breasts
1/3 cup soy sauce
2 tablespoons ginger -- fresh chopped
2 1/2 cups bean sprouts
2 1/2 cups red cabbage -- shredded
1 1/4 cups cucumber- seeded -- julienned
5/8 cup scallions -- cut in 1" pieces
2 1/2 cups carrots -- julienned
1 1/4 pounds spaghetti -- uncooked
1 2/3 tablespoons sesame seeds -- toasted
Dressing
7/8 cup pineapple juice
5/8 cup rice vinegar
2 2/3 tablespoons soy sauce
1 2/3 tablespoons sugar
1 1/4 tablespoons sesame oil
5/8 teaspoon pepper
Stir together soy sauce and ginger root; brush some onto the chicken
breasts. Bake for 12-15 minutes, turning once and brushing with the
remaining soy mixture. (Do not over cook the chicken or it will be dry.)
Remove chicken from the oven and allow to cool. Cut into bite size strips.
Set aside.
Blanch Spaghetti in boiling salted water. Cook crisp-tender (al dente) Shock
immediately in ice water to stop the cooking process. Drain and oil lightly
with salad oil.
Make the oriental salad dressing and set aside.
In a large bowl, toss together the strips of chicken, assorted vegetables,
red cabbage and green onions. Make sure the pasta is well drained and add it
to the bowl.
Stir dressing well and add it to the bowl. Toss well to combine flavors.
Season to taste with salt and pepper.
Place salad in serving bowls and garnish.
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Bill,DC (9:54:55 pm) : * Exported from MasterCook *
Egg Drop Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oriental Soups And Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 quarts chicken stock
1 7/8 each eggs
1 stalk scallion
1 7/8 tablespoons cornstarch
3 7/8 tablespoons water
1 1/8 teaspoons sherry
1 1/8 teaspoons salt
1/2 teaspoon sugar
Beat eggs well and set aside. Heat chicken stock and add sherry, salt and
sugar.
Stir in cornstarch mixed with the water, add gradually. Keep heat at medium
high level. Stir constantly until soup thickens and is smooth.
Reduce heat to low. Pour eggs in slowly, stirring in one direction, unitl
they separate lick shreds. Remove to soup well until service.
Garnish with scallions at service time.
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Bill,DC (9:59:36 pm) : * Exported from MasterCook *
Hot and Sour Soup
Recipe By : The California Culinary Academy
Serving Size : 8 Preparation Time :0:40
Categories : Light Meals Main Course
Soups And Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups chicken stock
1/2 cup dried black mushrooms
1 teaspoon sesame oil
1 tablespoon sake
1/4 cup minced onion
8 ounces firm tofu -- cubed
3 tablespoons arrowroot
1/2 cup cold water -- mix with arrowroot
3 1/2 tablespoons rice vinegar
1 egg -- beaten
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground pepper
1. Put stock in a large pot and bring to simmer over medium-low heat. Add
dried mushrooms and simmer 15 minutes.
2. Strain out mushrooms, leaving stock simmering on stove. Cut off and
discard mushroom stems. Slice tops thinly and return to stockpot.
3. In a small skillet, heat sesame oil and sake; add onion and saute slowly
until onion is very soft. Add onion and any pan liquor to stock in pot.
4. Stirring constantly, mix in tofu, arrowroot mixture, vinegar, egg, soy
sauce, cayenne, and black pepper; cook until egg forms into ribbons and soup
thickens slightly from arrowroot (about 1 minute). Serve hot.
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NOTES : It is surprisingly easy to reproduce this restaurant favorite at
home. If you like greens in your soup, stir in 2 cups fresh raw spinach
leaves with the mushrooms.
Nutr. Assoc. : 0 3130 0 4734 4288 0 0 0 0 0 0 0 0
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Bill,DC (10:02:57 pm) : * Exported from MasterCook *
Peanut Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces butter
1 cup celery -- finely chopped
1 teaspoon garlic -- minced
2 tablespoons flour
2 quarts chicken stock
1 cup heavy cream
1/4 cup peanut butter -- adjust to taste
1/2 teaspoon salt
to taste cayenne pepper
1/4 cup scallion -- chopped
Preheat the chicken stock and keep hot.
Melt the butter in a pot over medium heat.
Add the celery and garlic and saute for 1-2 minutes.
Stir in the flour and cook another minute, stirring constantly.
Whisk in the chicken stock, peanut butter, salt and pepper, and simmer fore
about 15 minutes.
Stir in the scallions and the cream, let the soup heat through and serve.
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Betsy/TKL (10:03:02 pm) :
From: kmeade@ids2.idsonline.com (The Meades)
* Exported from MasterCook *
Hot & Sour Stir-Fried Vegetables
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Thai
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Vegetable oil
1 teaspoon Ginger -- grated
3 each Garlic cloves -- crushed
1 small Red onion -- chopped
1 cup Carrots -- sliced thinly
1 cup Green beans -- sliced
1/2 cup Green cabbage -- cubed
1 cup Zucchini -- thinly sliced
1 teaspoon Salt
3 teaspoons Sugar
1 tablespoon Soy sauce
2 tablespoons Lime juice
1 each Cayenne pepper -- sliced
2 tablespoons Green onion -- chopped
4 tablespoons Cilantro -- chopped
In a wok, heat the oil & fry the ginger, garlic & onion until soft. Add the
carrots & green beans & stir-fry for 2 minutes. Add the cabbage, zucchini,
salt, sugar, soy sauce, lime juice & cayenne. Stir-fry for another 2 minutes
until all the vegetables are tender, but not overcooked. Garnish with green
onion & cilantro.
Ang Tie Eng, "Delightful Thai Cooking"
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Betsy/TKL (10:05:21 pm) :
From: kmeade@ids2.idsonline.com (The Meades)
* Exported from MasterCook *
Coconut Custard
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Desserts
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
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5 Eggs
1 cup Coconut cream
1 cup Sugar
I thought I detested coconut until I discovered coconut milk and cream and
all the goodies made with it. I still think the texture of the dried stuff
we get in stores is pretty abominable but here's a couple of recipes that
use coconut in it's liquid form. You should be able to find canned coconut
milk in a store near you. If not, I wouldn't bother with these recipes. I do
have instructions for making coconut milk and cream from both fresh nuts and
the dried shreds, but it tends to be a bit of a hassle.
Beat the eggs with the coconut cream and sugar until the mixture is frothy.
[Coconut cream is the thick stuff off the top of a can of coconut milk++not
the stuff used to make Pina Coladas. It's thick and rich but not sweet.
Don't shake the can before you open it. Open it carefully and then spoon the
thick cream off the top of the coconut milk. S.C.] Pour the liquid into
small molds. Place in a steamer over boiling water, cover and cook for about
20 minutes or until the mixture has set.
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Bill,DC (10:09:18 pm) : * Exported from MasterCook *
Curried Corn and Coconut Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups corn kernels -- thawed
4 each large eggs
1/2 cup fresh white bread crumbs -- crustless
2 2/3 tablespoons grated onion
2/3 cup shredded coconut
2/3 cup coconut milk
1 1/3 teaspoons curry powder
1/3 teaspoon white pepper
2/3 cup shredded coconut -- toasted for garnish
Preheat the oven to 350 degrees.
Butter 2 inch hotel pans and set aside.
In a bowl, combine all the ingredients except the toasted coconut. Mix
thoroughly. Pour the mixtue into the prepared hotel pans, filling about 3/4
full.
Place the hotel pans into roasting pans with enough water to reach 1/2 way
up the sides of the hotel pan.
Bake the pudding for 5 minuters, then lower the heat to 325 degrees and
continue to bake for 25-30 minutes, until the pudding is set and a toothpick
inserted in the center comes out clean.
Remove from the oven, garnish with the toasted coconut and serve.
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Betsy/TKL (10:16:03 pm) :
From: kmeade@ids2.idsonline.com (The Meades)
* Exported from MasterCook *
Mixed Vegetables in Coconut Milk
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Thai
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Water
8 small Shallots -- finely diced
1 1/4 cups Coconut milk
1 1/2 pounds Assorted vegetables*
1 teaspoon Sugar
1/2 teaspoon Salt
Oriental basil leaves
In a wok, over high heat, bring water to a boil. Add shallots & 1/4 c
coconut milk & return to a boil. Add vegetables & bring to a boil. Add sugar
& salt & reduce heat to medium. Simmer for 3 to 4 minutes, stirring
constantly, or until the vegetables are just tender.
Add the rest of the coconut milk & return to a boil, stirring constantly for
1 minute. Remove wok from the heat. Garnish with basil leaves & serve.
*Use assorted vegetables such as eggplant, cauliflower, beans, etc.
Grace Young, "The Best of Thailand: A Cookbook"
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Bill,DC (10:19:27 pm) : * Exported from MasterCook *
Coconut Curry Chicken with Napa Cabbage and Basil
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts -- julienned
2 tablespoons dry sherry
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 head napa cabbage
1 each red bell pepper
5 each green onion
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
3 tablespoons oil
Stir Fry Sauce
1/4 cup basil -- fresh, chiffonade
1/3 cup dry sherry
1/3 cup coconut milk
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon red wine vinegar
3/4 teaspoon cornstarch
3/4 teaspoon sugar
1 tablespoon curry powder
Cut chicken into julienne strips. Place chicken in a bowl and add the
sherry, hoisin sauce and sesame oil, and mix thoroughly. Marinate at least
15 minutes but no longer than 8 hours.
Cut the napa cabbage on a sharp angle into 1 inch lengths, turning the head
over half a turn after each cut. Set aside. Stem and seed the red bell
pepper, then cut it into julienne strips. Cut the green onions on a sharp
angle into 1/2 to 1inch lengths. Combine the garlic and ginger in a bowl,
combine all of the ingredients for the stir-fry sauce. The recipe to this
point can be completed up to 8 hours in advance.
Place a wok or large skillet over high heat. When the wok becomes very hot,
add part of the oil to the center. Tilt the wok to coat the sides with oil.
When the oil just begins to smoke, add the chicken and stir-fry just until
it loses its raw outside color, about 1 minute. Transfer to a platter.
Immediately return the wok to the high heat. Add the remaining oil to the
center, then add the garlic mixture. Saute the garlic for a few seconds,
then add the vegetables and stir fry until they brighten, about 2 minutes.
Return the chicken to the wok and pour in the sauce. When the sauce comes to
a low boil, taste and adjust seasonings. Transfer to a chafer and serve with
steamed Jasmine Rice.
- - - - - - - - - - - - - - - - - -
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Betsy/TKL (10:25:48 pm) :
From: Jean M. Davis jmdavis@omnifest.uwm.edu
Newsgroups: rec.food.recipes
Sticky Rice
2 c glutinous rice
Soak for several hours in warm water. Then steam for 25 minutes.
Prepare:
1 can coconut milk
1 can water
1/2 c sugar
Cook liquid until boiling. Add steamed rice, stir well, and cover. The rice
will absorb the liquid. Best served warm
Serve with slices of mango or make custard for topping.
Custard:
4 eggs
1 can coconut milk
1/2 c sugar
Mix above in blender. Put in 7" pie plate and steam, or use steamer tray and
pie pan in rice cooker. Steam about 10 minutes or until set.
----------------------------------------------------------------------------
Bill,DC (10:28:23 pm) : * Exported from MasterCook *
Shanghai Fried Rice
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Oriental Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups rice -- cooked
2 1/8 cups ham -- diced
4 large eggs
2 stalks scallion -- chopped
1/2 cup oil
2 cups bean sprouts
Seasonings
1 1/3 tablespoons teriyaki sauce
2 teaspoons salt
1 teaspoon sugar
1/2 cup chicken stock
dash white pepper
Heat 1 quarter of the oil in a skillet over high heat. Scramble the eggs
lightly. Remove.
In the same pan, heat another 1 quarter of the oil over high heat. Saute ham
for 1-2 minutes, add the bean sprouts. Stir fry together for 1-2 minutes
more. Remove
Heat the remaining oil in the same pan over high heat. Add the rice and
chopped scallions. Add the scambled egg, ham and bean sprouts and mix well
Add the seasonings, stir, turn and mix well. Pour chicken stock into fried
rice, and lift the rice slightly each time you stir and turn, so that the
rice will not stick. Remove to 2 inch hotel pans
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Betsy/TKL (10:29:30 pm) :
From: Nicolix@aol.com
Date: Fri, 26 Jan 1996 20:09:28 -0500
To: mc-recipe@mind.org
Subject: Thai banana dessert
* Exported from MasterCook II *
Kluay Bwarchee
Recipe By : Thai Cooking by Kelly Simon
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 green bananas -- peeled & cut into -- rounds
1 cup coconut cream
1 teaspoon orange flower water -- optional
1/2 cup palm or brown sugar
pinch salt
1 teaspoon cinnamon
1. Combine all ingredients except cinnamon in a saucepan and bring to a
rolling boil.
2. Reduce heat and simmer 5 minutes.
3. Place in a serving bowl and sprinkle with cinnamon. Serve hot.
- - - - - - - - - - - - - - - - - -
NOTES : You can substitute coconut milk "lite" for the coconut cream to
reduce fat and calories. I never bothered to get the orange flower water and
this tasted great anyway. It is very quick and the easiest thing I have ever
made.
----------------------------------------------------------------------------
Betsy/TKL (10:30:40 pm) :
From: Nicolix@aol.com
Date: Fri, 26 Jan 1996 20:09:28 -0500
To: mc-recipe@mind.org
Subject: Thai banana dessert
* Exported from MasterCook II *
Kluay Tord
Recipe By : Thai Cooking by Kelly Simon
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs -- beaten
1/4 cup palm or brown sugar
3/4 cup rice flour
1/4 cup shredded coconut meat
1/4 cup ice water
4 firm, ripe bananas -- to 6
1/4 cup vegetable oil
1. Mix the eggs thoroughly with the brown sugar.
2. Add the rice flour, coconut and ice water and mix well.
3. Peel the bananas. Cut in half lengthwise, then in half crosswise. Dip
each quarter in the batter and coat thoroughly.
4. Heat the oil. Saute bananas until crisp and brown, turning once. Drain on
paper towels. Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : Make Kluay Bwarchee, omiting the bananas, and use as a dipping
sauce.
----------------------------------------------------------------------------
Betsy/TKL (10:32:42 pm) : Here's one Candy
From: jlrpk@ucsc.edu (James Repka)
Newsgroups: rec.food.cooking
Subject: Kung Pao Chicken: better than restaurant
My housemate showed me this recipe about a year ago, and it makes the best
Kung Pao I've tasted anywhere:
Dried red chiles (about a handful)
chicken, 2 or 3 boneless, skinless breasts, diced and marinaded in:
1/2 tblspoon wine or beer
1-2 tsp cornstarch
few drops oil
coupla' cloves minced garlic
tsp minced fresh ginger
cup peanuts (you can never really have enough)
1 bell pepper (green works, red's prettier)
1 bunch green onions
whatever other vegetables you like:
snow peas;
zucchini;
etc...
sauce:
cup chicken broth
tbsp corn starch
2 tsp sesame oil
2 tsp rice vinegar
tsp sugar
4 tbsp soy sauce
Heat a few cm. oil in wok until it's smoking. Throw in chiles until
blackened (remember to shut off the smoke alarm for this part), just a few
seconds, then remove. Throw in chicken, stir-fry until firm, then remove.
Throw in garlic and ginger for just a few seconds, then add sauce. Stir
until thickened, then add everything else at once, stirring until hot.
Serve with rice.
J. Repka; UC Santa Cruz
----------------------------------------------------------------------------
Betsy/TKL (10:35:06 pm) :
From: TRICIA TALBERT TTALBERT@HQ.NASA.gov
Newsgroups: rec.food.recipes
Kung Pao Chicken
1 lb. boneless, skinless chicken breasts, cubed
2 whole Chinese hot dried red peppers
1/2 cup peanuts
1 tsp fresh ginger, minced
4 scallions, chopped
1/2 green pepper, cubed
1/2 red pepper, cubed
Marinade:
1 1/2 TBSP cornstarch
1 TBSP water
1 TBSP soy sauce
Season Sauce:
2 TBSP soy sauce
1 TBSP sherry or rice wine
1 TBSP sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
1/2 tsp white vinegar
- Mix chicken, cornstarch, water and soy... marinate for 1/2 hour.
- Mix seasoning sauce, set aside
- Heat a little oil in wok, stir fry chicken until it is cooked and turns
white,
remove and set aside
- Heat a little oil in wok, stir fry red pepper until they turn black
- Add fresh ginger and stir fry for about 10 seconds, stirring constantly
- Add the seasoning sauce, stirring until thick
- Add the cooked chicken, stir until thoroughly heated
- Add scallions, green and red peppers and cook for 1 minute more
- Turn off heat, add peanuts, mix well and serve over white rice
----------------------------------------------------------------------------
Margaret, MA (11:13:46 pm) :
Chicken Breasts with Hoisin Sauce (China)
4 chicken breast halves, skinned and boned
1 Tbs. cornstarch
1 Tbs. sherry
1 Tbs. soy sauce
1/4 cup peanut oil
1 green pepper, seeded and cut in 1/2" squares
6 water chestnuts, cut in 1/4" cubes
1/4 lb. mushrooms, cut in 1/4" cubes
1/2 tsp. salt
2 Tbs. hoisin sauce.
1/4 cup roasted cashews
1.Cut chicken breasts into 1/2" squares. Sprinkle with cornstarch, toss to
coat and add sherry and soy sauce and mix well.
2.Heat 1 Tbs. oil in wok or skillet, add green pepper, water chestnuts,
mushrooms, and salt, and stir-fry 2 to 3 minutes. Scoop out vegetables and
set aside.
3.Pour in remaining 3 Tbs. oil, heat and add chicken. Stir-fry 2 to 3
minutes until chicken turns white and firm. Add hoisin, stir well and add
reserved vegetables, cook 1 more minute.
4. Add cashews and stir to heat through.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:14:43 pm) :
Velvet Corn Soup (China)
1 can (8-3/4 oz.) creamed corn
2 egg whites
2 Tbs. milk
3 cups chicken broth
1 tsp. salt
1 Tbs. cornstarch dissolved in 2 Tbs. cold water
1/4 cup finely chopped cooked smoked ham
1.Beat egg whites with a fork until frothy, beat in 2 Tbs. milk.
2.Bring chicken broth to a boil. Add corn and salt, and bring to a boil
again.
3.Pour cornstarch mixture into broth. Cook, stirring constantly until soup
is thickened and smooth. Turn off heat and stir in egg white mixture and
ham. Serve immediately
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:15:49 pm) :
Watercress and Water Chestnut Salad (China)
2 bunches watercress
8 drained canned water chestnuts
1 tsp. soy sauce
2 tsps. sesame oil
1/2 tsp. salt
1 tsp. sugar
1.Trim watercress stems. Wash well and drop quickly into boiling water.
Drain and pat well with paper towels. Chop fine.
2.Chop water chestnuts fine.
3.Combine remaining ingredients and mix well. Toss with water chestnuts and
watercress. Chill before serving.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:16:48 pm) :
Shrimp Toast (China)
6 slices white bread, crusts removed
1/2 lb. cooked shrimp, finely chopped
2 Tbs. minced onion
1 tsp. salt
1 tsp. sugar
1 Tbs. cornstarch
2 eggs, lightly beaten
fine dry bread crumbs
2 cups cooking oil
1.Mix all ingredients except bread slices, bread crumbs and oil. Spread
mixture over bread and cover with bread crumbs, pressing into surface. Cut
bread into triangles.
2.Heat oil to 375 degrees and fry triangles, shrimp side down, until golden
brown. Turn and cook on other side. Drain on paper towels and serve with
sweet 'n sour sauce.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:17:51 pm) : Barbecued Pork (China)
2 lb. boneless pork roast
1/2 cup soy sauce
2 Tbs. white wine or sherry
2 Tbs. sugar
1 stalk scallion, chopped
1 slice ginger
3 star aniseeds
1.Tie pork roast into a roll. Mix all other ingredients and marinate roast 4
to 5 hours, turning occasionally.
2.Roast on a rack over a pan in a 425 degree oven for 30 minutes. Reduce
heat to 350 degrees and continue to roast another 30 minutes, basting
occasionally with marinade.
3.Let stand 10 minutes and slice.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
END OF FILE - Part 2 (of 2)
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