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class Recipes

Mango Sticky Rice

3/13/2017

2 Comments

 
Ingredients:

1 cup  Hot Cooked Sticky Rice (click here to learn how to cook sticky rice)
2 Tbsp   White Sugar or Palm Sugar
1 pinch  Salt
½ cup   Coconut Milk
1 each  Ripe Mango, peeled  
½ Tbsp  Deep-fried Mung Bean Seeds (for topping)
¼ cup   Pandanas Leaves, cut into 3 cm pieces       

Directions
​1. Heat the coconut milk, pandanas leaves in a pot over medium heat.
2. Stir constantly and let the coconut milk simmer
3. Add sugar and salt. Stir constantly
4. Remove from heat.
5. Pour hot coconut milk over the hot sticky rice, mix together.
6. Let it sit for 15-20 minutes (the sticky rice will absorb all the coconut milk. The rice should be a little mushy. Serve warm on a platter with chilled mango topping and coconut cream and deep-fried mung bean seeds). 
2 Comments

Vegetable Summer Rolls  and Peanut Sauce

3/13/2017

2 Comments

 
Summer Rolls

For the filling:
1 1/2 ounces cellophane noodles, cooked (also called bean threads)
1/2 teaspoon sesame oil
Red pepper flakes
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped
Shell:
Summer roll rice paper wrappers (25)
Water for dipping the rice paper wrappers in
Instructions:
  • Julienne all vegetables into a matchstick size, to prepare for rolling
  • Dip rice paper wrapper in water. Place on cutting board and let rest for 30 seconds. Place desired vegetables in wrap and roll.
Follow directions in the photo for how to wrap the roll
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Peanut Sauce Recipe
(serves 12)

  • 1/2 cup regular or crunchy peanut butter
  • 3/4 cup water
  • 3 tbs soy sauce
  • 3 tbs rice vinegar (unseasoned; not sushi vinegar)
  • 4.5 tbs sugar
  • 1 tbsp sesame oil
  • 3 inch piece fresh ginger, chopped
  • 1.5 tbs minced garlic
Blend all ingredients together in a food processor or blender. I love using my magic bullet for this.

Try this and season to taste. You might want to add more saltiness with the soy sauce, more vinegar for sourness or more ginger or garlic flavor.  

2 Comments

Thai Green Curry

3/13/2017

2 Comments

 
Recipe by Natty Netsuwan and Peter Kuykendall, 2-4 servings

Green Curry Paste Ingredients:

  • 1 tablespoon sliced cilantro stems
  • 1 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1 1/2 tablespoons galangal root, finely minced
  • 1/4 cup garlic
  • 1 Kaffir Lime
  • 3-4 tablespoons sliced lemongrass (1 lemongrass stalk should work, sliced into ½ inch segments)
  • 1/2 teaspoon pepper
  • 1 tablespoon salt
  • 1/2 cup sliced shallots
  • 1 teaspoon shrimp paste
  • 10-15 Green Thai Chili Peppers


Green Curry Ingredients:

  • 1 lb chicken thighs, cut into bite size pieces
  • 1 can coconut milk
  • 1-2 tablespoons green curry paste
  • 2 tablespoons fish sauce
  • 4-5 kaffir lime leaves
  • 1 tablespoon sugar (add more if the curry is too spicy for you)
  • 3 sprigs Thai basil
  • 2 carrots, peeled and sliced into small rounds or half rounds
  • 2 large potatoes, peeled and cut into bite-size squares
  • 1 bell pepper, cut into bite-size squares
  • ½ cup canned bamboo shoots
  • 1 cup water
  • fresh jasmine rice, for serving


Green Curry Paste Instructions:

  1. Slice shallots, lemongrass, peeled galangal, and cilantro stems into small pieces. Slice thinly or grate the kaffir lime zest, about 1 tablespoon.
  2. Using a food processor, place the ingredients with the least amount of water content first, for grinding. This means, add the coriander, pepper, cumin, lemongrass and galangal into the food processor first. Blend for about a minute into rough fibers. Add salt, kaffir lime zest, cilantro stems and shrimp paste next and blend for another minute. Add the 15 green thai chili peppers and shallots next. Blend for a few minutes until the mixture turns into a fine paste so that you can't recognize individual ingredients. If water is needed to help add the blending process, add a very small amount at a time.
*The role of salt in curry pastes is to help with grinding and to act as a preservative. You may add more salt than what's called for; just remember when you cook with it to taste your curry prior to seasoning.


Green Curry Instructions:

  1. Into a pot over medium-high heat, put in 3 tablespoons of green curry paste and 3 tablespoons of oil. Stir around and let the paste cook for about 1-2 minutes to release the aromatics of the ingredients. If the paste begins to splatter, turn the heat down to medium and continue to cook.
  2. After cooking the green curry paste in oil, add in the chicken thigh pieces stir to coat the chicken for a couple minutes, until it is partially cooked.
  3. Pour in the coconut milk as well as 1 cup of water. Stir to combine, then add in the sliced carrots, potatoes, and bell peppers. Let it simmer for 10 minutes or until the chicken is fully cooked.
  4. Add the seasonings; fish sauce and sugar. Taste for the balance of flavors, salty with a hint of sweet.
  5. Add the kaffir lime leaves, for a nice nuance of flavor. Let it boil one more time. At this point, taste the curry. If it needs more spice, go ahead and add in 1 tablespoon more of the green curry paste. If it is too spicy, add in another tablespoon of sugar.
* Tip: If you want the curry to be greener, blend well a handful of basil leaves with a few tablespoons of water and stir the puree into the curry, before serving, to make it greener.

  1. When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green.
  2. Quickly pour over fresh jasmine rice and enjoy!  
2 Comments

Shrimp or Chicken Pad Thai

3/13/2017

2 Comments

 
Recipe by Jet Tila, Serves 2-3

Pad Thai Sauce Ingredients:

4 tablespoons fish sauce (soysauce can be used as a substitute)
4 tablespoons tamarind paste
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon Sriracha
4 tablespoons sugar

*If you like the noodles extra saucy, you might want to double the sauce recipe


Pad Thai Ingredients:

2 tablespoons vegetable oil
4 garlic cloves, chopped
1 1/2 tablespoons salted turnip, minced
1 teaspoon dried shrimp (optional)
1/2 cup super firm tofu, diced
2 eggs
8 fresh shrimp, peeled and cleaned (or 1 lb chicken breast or thigh)
1 tablespoon paprika
4 green onions, cut into 2-inch strips
1 cup bean sprouts
1/4 cup dry-roasted peanuts, chopped (optional)
3 cups rice stick noodles, rehydrated


Instructions:
Soak the noodles in warm water, and cover for 1 hour, to prep.
  1. For the pad thai sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and sugar.
  2. Cook shrimp ahead of time in a pan. Put about 1 teaspoon of oil in a pan and cook shelled shrimp for about 2 minutes, until just cooked. Do not overcook. Set aside.
  3. For the pad thai: Put wok or large sauté pan over high heat, and add oil, making sure to coat the pan completely. When the pan starts to smoke, add garlic and stir for 5 seconds. Then add the turnip, dried shrimp, and tofu, stir-frying until they begin to soften, about 3-4 minutes.
  4. Push ingredients in the wok to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're lightly cooked, about 30 seconds.
  5. Add 3 cups drained noodles, and cook for 2-3 minutes, or until the noodles are soft. Add sauce mixture and paprika, and fold together until all of the liquid is absorbed, about 2 minutes.
  6. Place most of the green onions and about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover, allowing the vegetables to steam for about 30 seconds.
  7. Stir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, and peanuts.
2 Comments
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