February 7, 2008 - University of Alberta



It’s All About Thai!

February 7, 2008

Thai Chicken Thighs with Peanut Pesto

Ingredients

- 8 boneless, skinless chicken things

- ¼ cup peanut butter

- 3 cloves garlic

- 1 piece (1/2 inch) ginger root, chopped

- 2 tbsp honey

- 2 tbsp rice vinegar

- 2 tbsp sesame oil (substitute to olive or canola oil)

- ¼ cup soy sauce

- ¼ tsp cayenne pepper

- ¼ cup chopped peanuts

- 2 green onions, thinly sliced

Instructions

- in bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce, and cayenne pepper. Process until finely ground. Place chicken things in baking ban and poor peanut pesto over.

- Bake at 375 degree F. in the over for about 35 minutes or until fork can be inserted in chicken with ease.

- Remove to serving platter and sprinkle with peanuts and green onions

Lettuce Wraps

(makes about 6-7 wraps)

Ingredients

- 1 pkg. firm tofu

- 1/2 cup bag of crunchy oriental noodles, broken

- 2 Carrots, shredded

- 1 head of iceberg lettuce

- 1 Pepper

- sesame oil

Sauce ( about 1 cup total)

- Black bean sauce

- Teriyaki sauce

- 1 tsp of each minced garlic

- Roasted peppers and garlic spice 3 - 4 Tbsp (about 2 Tbsp for the frying)

- Soya sauce (1 tbsp)

- Mix together in a medium bowel

Instructions:

- Wash and dry thoroughly each individual piece of lettuce. Careful not to rip!

- Cut soya into bit sized pieces. Sauté soya and peppers in the frying pan with roasted red peppers and garlic seasoning (1 tbsp), and the oil on medium heat until golden brown.

- Place soya in to the sauce premixed in a bowel. Let sit for about 10 minutes.

- Place soya, carrots, crunchy noodles, and peppers into a piece of lettuce and wrap it up to serve.

-

Coconut Rice

SERVES 4

Ingredients

- 2 cups Thai jasmine-scented white rice (*for brown rice, see instructions below recipe)

- 2 cups lite or regular "thin" coconut milk (the coconut milk should be liquid, not solid)

- 1 3/4 cups water

- 1/2 tsp. salt

- 1/2 tsp. canola or other vegetable oil

Instructions

- Rub oil over the bottom of a deep-sided pot. (Note: the pot will need a tight-fitting lid).

- Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat.

- Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

- Once the coconut-water has begun to bubble, stop stirring. Turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, so that it is at least 3/4 covered.

- Allow rice to cook in this way for 15-20 minutes, or until rice has absorbed most of the coconut-water.

- Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready (the rice will "steam" and have a nice, slightly sticky texture).

o Tip: Your Coconut Rice can stay warm this way for up to 1 hour.

- When ready to eat, remove the lid and "fluff" rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat.

*If using brown rice: double the amounts of coconut milk and water. Also, add 2 tsp. coconut flavoring to compensate for the [stronger] taste of brown rice. ENJOY!

Thai Green Mango Salad

Serves 4

INGREDIENTS:

- 2 firm green mangoes

- 1/4 cup dry shredded unsweetened coconut (the kind you use for baking)

- 2 cups bean sprouts

- 1/2 cup fresh basil

- 3-4 spring onions, sliced

- handful of peanuts or cashews, left whole or roughly chopped

DRESSING:

- 2 Tbsp soy sauce

- 2 Tbsp. lime juice

- 1 Tbsp. brown sugar (loose, not packed)

- 1-2 fresh red chillies, de-seeded and minced

Instructions:

- Stir fry the coconut for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside.

o Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting!

- Peel off the green skin of the mangoes and discard.

- Using a medium to large size grater (the kind you would use for cabbage salad), grate the yellow-orange flesh of the mangoes into a mixing bowl. Note that there is a large flat stone at the mango's center.

- Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.

- To the bowl of shredded mango, add: bean sprouts, basil, spring onions, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine.

- Add the dressing and toss again.

- Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!

Mango Crisp with Coconut flakes

- 4 mangos

- 1/2 cup light brown sugar, packed

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/3 cup all-purpose flour

- 1/3 cup granulated sugar

- 1/3 cup rolled oats

- 4 tablespoons cold butter (1/2 stick)

PREPARATION:

- Peel and chop the mangos

- In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the mangos and toss to combine.

- In another bowl combine flour, sugar and oats.

- Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly.

- Butter a 9-inch square baking dish. Spread mango mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until mangos are tender and topping is lightly browned.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download