APPETIZER - GREEN MANGO
SALAD Ingredients:
1 tablespoon chili paste
1 tablespoon chunky peanut butter
1 lime, juiced
1 green mango, peeled & julienned
1 green tomato wedges, sliced thin
2 shallots, sliced thin
1 pickling cucumbers, sliced thin
salt and pepper, to taste
1 green onion, chopped
Red bell peppers, stemmed & seeded
Fresh basil or mint, chopped
1. Combine the chili paste, peanut butter, fish sauce, and lime juice.
2. Toss with the mango, tomato, shallots, and cucumber.
3. Add salt and pepper to taste.
4. Garnish with the green onion, peppers, and basil, and serve.
RED CURRY CAMBOGEE
Serving Size: 5
Ingredients:
4 Thai chilies, dried, stemmed, & seeded
1 cup water
4 tablespoons paprika
2 tablespoons vegetable oil
4 cups Basic Lemon Grass Curry Sauce
Break the chilies into small pieces. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. Combine the chilies, chili water, and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chili paste, and stir-fry until it begins to darken. Reduce the heat, if needed, to prevent burning. Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Basic Lemon Grass Curry Sauce
Ingredients:
1/3 cup lemon grass -- sliced
4 cloves garlic
1 teaspoon galangal (mild ginger)-- dried
1 teaspoon ground turmeric
1 jalapeno chile -- stemmed & seeded
3 shallots
3 1/2 cups coconut milk
3 lime leaves
1 pinch salt
Method:
Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of vegetables, bring to a medium boil and cook to desired degree.
ORANGES IN SYRUP
Ingredients:
4 oranges
1 cup sugar
1/2 cups water
1 teaspoon rosewater
1. Peel and segment the oranges, ensuring that no pits, pith or
skin remain. Put the segments in a glass dish and set aside.
2. In a small saucepan, bring the sugar and water gently to the
boil, stirring occasionally.
3. Boil for 15 minutes, until it is the consistency of thin syrup.
4. Add the rosewater and stir to blend.
5. Pour the syrup over the orange segments and chill until required.
BANANAS COOKED IN COCONUT MILK (Kuay
Namuan)
Ingredients:
8 large ripe bananas
2 cups thick coconut milk
2 tablespoons sugar
1. Peel and cut each banana into 3 or 4 pieces.
2. Make coconut milk from the creamed coconut available in packets or tubs.
3. Simmer coconut milk and sugar until thick and creamy.
4. Add bananas and cook gently until bananas are soft but not mushy.
5. Serve warm.
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