2 tsp. [[#|cornstarch]], blended with 2 Tbs. cold [[#|water]]
2 Tbs. [[#|vegetable oil]]
4 [[#|scallions]], trimmed and very finely sliced
1 [[#|carrot]], cut into matchstick strips
1 small Green or [[#|red pepper]], seeded and finely sliced
2/3 Cup sliced [[#|button mushrooms]]
1 Cup [[#|bean sprouts]]
1 Cup cooked skinless, boneless [[#|chicken]], shredded
8-inch Spring [[#|rolls]] wrappers
[[#|oil]] for deep-frying
[[#|salt]] and [[#|pepper]]
Dipping Sauce:
1/4 Cup Light [[#|malt vinegar]]
2 Tbs. [[#|water]] [[#|shopping list]]
1/4 Cup [[#|light brown sugar]]
1/2 tsp. [[#|salt]]
2-inch piece [[#|cucumber]], peeled and finely chopped
4 [[#|scallions]], trimmed and finely sliced
1 small Red or [[#|green chili]], seeded and very finely chopped
Method
Mix together the soy sauce, sugar, and cornstarch paste.
Heat the oil in a preheated wok or skillet and add scallions, carrot, and bell pepper.
Stir-fry for 2-3 minutes.
Add the mushrooms, bean sprouts, and chicken and cook for 2 minutes. Season to taste with salt and pepper.
Add the cornstarch mixture to the wok or skillet and cook, stirring constantly for about 1 minute, until thickened. Set aside to cool.
Place spoonfuls of the chicken mixture onto the spring roll wrappers.
Dampen the edges with water and roll them up to enclose the filling.
To make the dipping sauce, heat the vinegar, water, sugar, and salt in a saucepan.
Boil for 1 minute.
Mix the cucumber, scallions, and chili in a small serving bowl and pour in the vinegar mixture. Cool.
Heat the oil for deep-frying to medium and fry the rolls until crisp and golden brown.
Drain well on paper towels, then serve with dipping sauce.
Thai Style Beef Kebabs-Main-
Ingredients:
1 pound beef sirloin, cut into 1 inch pieces
1 bell pepper, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
for marinade:
1/2 cup vegetable or olive oil
1 tablespoon rice wine vinegar
1 tablespoon roasted sesame seeds
2-3 teaspoons curry powder
2 teaspoons soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons dry mustard
1 teaspoon hot sauce
1 teaspoon powdered cumin
1 teaspoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric (optional)
1/4 teaspoon black pepper
skewers
Preparation:
Place meat in a large zip-top plastic bag. Combine marinade ingredients and pour on top of meat. Make sure meat is well coated. Seal bag and allow to marinate for 3-6 hours in refrigerator. Remove meat from bag and discard marinade. Alternate meat with onion and bell pepper pieces onto skewers. If using wooden skewers, be sure soak them for at least 30 minutes before placing them on the grill. Heat grill for medium-high heat. Place kebabs onto grill and allow to cook for 10-12 minutes, turning occasionally. Remove from heat and serve.
Thai Sticky Rice and Mango (Khao Nieow Ma Muang)
Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced
Directions:
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
Marc Breckle, 'food from around the world'.
The reason i chose this menu is because i love thai food as it has many diffrent tastes and i think these diffrent meals will go great together.
MENU
Thai Chicken Spring Rolls
-Starter-
Ingredients
Method
Mix together the soy sauce, sugar, and cornstarch paste.
Heat the oil in a preheated wok or skillet and add scallions, carrot, and bell pepper.
Stir-fry for 2-3 minutes.
Add the mushrooms, bean sprouts, and chicken and cook for 2 minutes. Season to taste with salt and pepper.
Add the cornstarch mixture to the wok or skillet and cook, stirring constantly for about 1 minute, until thickened. Set aside to cool.
Place spoonfuls of the chicken mixture onto the spring roll wrappers.
Dampen the edges with water and roll them up to enclose the filling.
To make the dipping sauce, heat the vinegar, water, sugar, and salt in a saucepan.
Boil for 1 minute.
Mix the cucumber, scallions, and chili in a small serving bowl and pour in the vinegar mixture. Cool.
Heat the oil for deep-frying to medium and fry the rolls until crisp and golden brown.
Drain well on paper towels, then serve with dipping sauce.
Thai Style Beef Kebabs-Main-
Ingredients:
Preparation:
Place meat in a large zip-top plastic bag. Combine marinade ingredients and pour on top of meat. Make sure meat is well coated. Seal bag and allow to marinate for 3-6 hours in refrigerator. Remove meat from bag and discard marinade. Alternate meat with onion and bell pepper pieces onto skewers. If using wooden skewers, be sure soak them for at least 30 minutes before placing them on the grill. Heat grill for medium-high heat. Place kebabs onto grill and allow to cook for 10-12 minutes, turning occasionally. Remove from heat and serve.Thai Sticky Rice and Mango (Khao Nieow Ma Muang)
Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced
Directions:
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce.
To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.