Sunday, November 16, 2008
Tuesday, September 16, 2008
Friday, September 5, 2008
- 3-4 Tbsp. vegetable oil
- 3-4 cloves garlic, finely chopped
- 15 g dried black fungus, soaked and drained
- 25 g fresh ginger, julienned
- 1 lb chicken breast fillet, sliced
- 4-5 Tbsp. chicken stock or water
- 1 small sweet onion, cut into 8 wedges
- 2 green onion (scallions), diagonally sliced
- 1 Tbsp. sugar (to taste)
- 2 Tbsp. oyster sauce
- 1 Tbsp. fish sauce (to taste)
- 1 Tbsp. thin light soy sauce (to taste)
- ground white pepper, for spinkling
- a few cilantro leaves, for garnishing
- Heat the oil in a wok or frying pan and stir the garlic over a medium heat until light brown.
- Add the meat and stir until the meat is cooked.
- Add oyster sauce, fish sauce, thin light soy sauce and sugar and stir.
- Add ginger, black fungus, sweet onion and chicken stock or water. Stir for a few minutes.
- Taste, then adjust the seasoning if necessary. Stir in the green onion.
- Sprinkle with ground white pepper and cilantro leaves before serving.
Makes 3 to 4 Servings
Sunday, August 17, 2008
Saturday, August 9, 2008
Wine, Spring Rolls, Conversation
Glass Noodle Salad was course # 2. This dish is a combination of bean thread noodles, shallots, green onions, Chinese celery, cabbage, ground pork, dried shrimp, peanuts, lime juice, fish sauce, chillies, sugar, lettuce, and shredded carrots.
The big dishes of the evening were Chicken Coconut Soup and Stir-fried Chicken with Ginger. My recipe for the chicken w/ ginger dish will be added to this site within a couple of weeks.
Thursday, July 31, 2008
For the vegetarians out there, this is a great appetizer: deep-fried tofu with spicy chili sauce. Just cut the extra-firm tofu into bite-sized chunks and drop in oil that is 375 degrees. Once the tofu turns a light brown, take it out and place on a paper towel to cool a bit. Then, take the fried tofu and your favorite dipping sauce and "go to town." Even if you're not a vegetarian, this snack will truly surprise your taste buds. Give it a shot!
Sunday, July 20, 2008
The students will arrive any minute!
Spicy Fruit Salad, coming up!
More photos way down the page....just scroll
Wednesday, July 16, 2008
Tuesday, June 24, 2008
|Thai Spring Rolls|
|vegetable oil for frying|
|1 package spring roll wrappers|
|2 cups chopped cooked shrimp|
|2 cups ground pork|
|2 cups shredded carrot|
|2 cups shredded cabbage|
|1½ cups mung bean noodles, soaked|
|4-6 dried Chinese mushrooms, soaked|
|1 Tbsp. Seasoning Sauce|
|1 Tbsp. Light Soy Sauce (to taste)|
|2 Tbsp. Sugar|
|1 teaspoon pepper|
|salt if needed|
|1 egg yolk|
|Drain and chop the mushrooms. Drain the noodles and cut into short lengths of about 2 inches.|
|Heat the oil in a frying pan and add the pork and shrimp. Stir until the meat is almost cooked.|
|Add carrot, cabbage, mushrooms and the noodles. Season with soy sauce, seasoning sauce,|
|sugar, and pepper.|
|Stir and mix well until the meat is cooked. Move into a bowl and let cool.|
|Place a spoonful of filling in the center of a spring roll wrapper.|
|Turn the bottom edge over to cover the filling, then fold in the left and right sides.|
|Roll the wrapper up almost to the top edge. Brush the top edge with egg yolk and seal.|
|Repeat with the rest of the wrappers.|
|Heat the oil in a wok or deep fryer to 350°. Slide in the spring rolls a few at a time and fry until|
|crisp and golden brown.|
|Remove and drain on paper towels. Serve hot with Thai sweet chili sauce.|
|For Dipping Sauce|
|1/4 tsp salt|
|1 Tbsp water|
|2 Tbsp white vinegar|
|1-2 fresh thai chilies|
|2 Tbsp shredded carrot|
|Mix sugar, salt, and water in small bowl.|
|Heat in microwave about 30 seconds until sugar dissolved.|
|Add vinegar, crushed chillies, 2 Tbsp shredded carrot, and stir together.|
Monday, June 9, 2008
My assistant: Andi Smith, from Atlanta, GA
Tuesday, June 3, 2008
3 cups mixed fruit, cut into small chunks*
2-3 Thai chillies, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. dried shrimp (miniature)
2-3 Tbsp. toasted peanuts or cashew nuts (lightly salted)
1-2 Tbsp. lime juice (to taste)
1-2 Tbsp. fish sauce (to taste)
1-2 Tbsp. sugar (to taste)
a handful of fresh cilantro, chopped