Archive for the RECIPES Category

Tip of the Day: Make an Exotic Fruit Salad!

Posted in APPETIZER, Cooking, DESSERT, PA NHIA'S COOKING DICTIONARY, RECIPES on May 8, 2010 by Meals of Asia

This healthy and exotic Thai fruit salad will be the hit of your party – especially when served in a pineapple “boat” (a carved out pineapple). Create your own assortment of tropical and local fruit – whatever is fresh and in season. Serve with ice cream, whipped cream, or on its own for a fresh fruit feast. Makes a terrific addition to a potluck, BBQ, or dinner party!

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 1 fresh, ripe pineapple (for more on buying and preparing fresh pineapple, see below)
  • An assortment of fruit, such as pineapple, papaya, lychee, star fruit, watermelon, dragon fruit, mango, etc…
  • 1/4 cup coconut milk
  • 3 Tbsp. brown sugar
  • 1 Tbsp. lime juice
  • Optional: a few leaves of fresh basil as a garnish

Preparation:

If you wish to serve this fruit salad in a carved-out pineapple, go to: How to Create a Pineapple “Boat”

For great tips on how to buy and prepare exotic tropical fruits such as pineapple, dragon fruit, star fruit, mango, etc., see: Thai Tropical Fruit How-to Guide.

  1. To make the fruit salad, peel and cut up the fruit you have chosen into bite-size pieces. (If you have carved a pineapple, add chunks of the carved out fruit to the mix.) Place fruit together in a mixing bowl.
  2. In a cup, mix together the coconut milk, sugar, and lime juice. Stir well to dissolve the sugar.
  3. Pour this mixture over the fruit and gently mix the salad. Do a taste-test, adding a little more sugar if not sweet enough for your taste. Tip: the brown sugar may be a little granular at first, but the natural acids of the fruit will soon break it down.
  4. If serving in a carved-out pineapple, spoon or scoop the fruit into the pineapple (reserve as much of the liquid as possible, since the extra may leak through the bottom of the pineapple. When serving the fruit salad, you can spoon the reserved liquid over each portion). Garnish with a few leaves of fresh basil, if desired. Tip: be sure to place a plate or bowl under the carved-out pineapple, as it may leak.
  5. Serve this fruit salad on its own, or with yogurt, ice cream or whipped cream, and enjoy!
  6. Leftovers will keep in a covered container in the refrigerator for up to 1 week. This salad is perfect for breakfast (with yogurt and a little granola sprinkled over), for a snack, or for dessert.

Thank you for sharing, Darlene!

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Sticky Rice with Mango

Posted in DESSERT on May 5, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by finishing her dinner off with a delicious Sticky Rice with Mango dessert!!!

Ingredients:

  • 1 1/2 cups glutinous (sweet) rice
  • 1 1/3 cups well-stirred canned unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon black or white sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into slices

Directions: 

  1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.  

Thank you for sharing, Epicurious.com!

Evil Jungle Chicken Curry

Posted in COURSES/ENTREES on May 4, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

Ingredients:

  • 2 tablespoons of Yellow Curry Paste
  • 1 cup sliced chicken breast
  • ½ green pepper, chopped
  • ½ yellow pepper, chopped
  • ½ cup yellow onion, chopped
  • 1 cup broccoli, sliced into bite pieces
  • 6-8 kaffir lime leaves, each leaf torn in two
  • 2 tablespoon fish sauce
  • 4 tablespoon sugar
  • 2 Thai chili peppers, sliced (optional)
  • Fresh basil leaves for garnish
  • 1 tablespoon cooking oil
  • 2 cans (5.6 oz each can) coconut milk
  • Salt to taste

Directions:

  1. In a wok, heat the oil and fry the curry paste for one minute.
  2. Add coconut milk and bring to a boil.
  3. Add chicken, bell peppers, onion, broccoli, and kaffir lime leaves.
  4. Season with fish sauce and sugar.
  5. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly steamed Thai jasmine rice.

Tofu Delight Curry

Posted in COURSES/ENTREES on May 4, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

Ingredients:

  • 2 bunches green onions
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup soy sauce, divided
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chili paste
  • 1 pound firm tofu, cut into cubes
  • 4 roma (plum) tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 4 ounces fresh mushrooms, chopped
  • 1/4 cup chopped fresh basil
  • 4 cups chopped bok choy
  • Salt to taste

 Directions:

  1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring to a boil.
  3. Stir tofu, tomatoes, red pepper, mushrooms, and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring   occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Pud Eggplant Chicken Curry

Posted in COURSES/ENTREES on May 3, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

This easy Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your spice preference. This is a healthy and hearty curry dish that will awaken your senses and boost your mood.

Ingredients:

  • 2 tablespoons of Red Curry Paste
  • 1 cup sliced chicken breast
  • 1 red bell pepper, chopped
  • 1-2 cups chopped Chinese eggplant (leave skin on)
  • 6-8 kaffir lime leaves, each leaf torn in two
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sugar
  • 5 Thai chili peppers (optional)
  • Fresh basil leaves for garnish
  • 1 tablespoon cooking oil
  • 2 cans (5.6 oz each can) coconut milk

Directions:

  1. In a wok, heat the oil and fry the curry paste for one minute.
  2. Add coconut milk and bring to a boil.
  3. Add chicken, bell peppers, eggplant, and kaffir lime leaves.
  4. Season with fish sauce and sugar.
  5. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly-steamed Thai jasmine rice.

Steak and Vegetable Kabobs

Posted in APPETIZER on May 1, 2010 by Meals of Asia

Yield: 10 servings

Ingredients:

  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
  • 24 cherry tomatoes
  • 24 large fresh mushrooms
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini squash, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  • Hot cooked rice

Directions:

  1. In a bowl, combine first seven ingredients; set aside.
  2. On metal or soaked wooden skewers, thread meat and vegetables. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
  3. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. 

Thank you for sharing, Taste of Home!

Yummie Mango Ice Cream!

Posted in DESSERT on April 10, 2010 by Meals of Asia

MANGO ICECREAM RECIPE:

You will need 3 mangoes to make this recipe. If you have too much mango, feel free to garnish the ice cream with leftover cubes!

Yields about 6 cups of mango ice cream. 

Ingredients:

  • 1/2 plus 1/4 cup granulated sugar
  • 2 cups fresh mango pieces
  • 2 tablespoons fresh lime juice
  • 2 eggs
  • 1/2 cup coconut milk
  • 2 1/2 cups half and half
  • 2 – 3 tablespoons of toasted coconut as garnish, optional
  • Handful of mint sprigs as garnish, optional

Preparation:

  1. Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate for at least 1 hour.
  2.  Puree the mango and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more time.
  3.  Whisk together the egg with remaining 1/4 cup sugar.
  4.  Warm the milk and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then 1/4 cup at a time, whisking all the while.
  5.  Add the egg and cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 – 10 minutes, until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
  6.  Strain into a bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
  7.  Stir in the pureed mango. Freeze in an ice cream maker according to manufacturers instructions. Garnish with the toasted coconut and mint sprigs if desired.

ENJOY!!!

Thank you Rhonda Parkinson for this recipe!