mins.
For the Thai dipping sauce, blend or process the
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
f that, place 2-3 cucumber strips and 3-4 cilantro
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
or oven roasted potatoes, and cucumber sauce.
Makes 4 servings.
prepare the garlic-cucumber sauce by combining the diced cucumber, yogurt, garlic and
br>To make the curry-cucumber sauce: In a bowl combine all
Preheat oven to 375\u00b0.
Combine first 7 ingredients, stir in salmon.
Shape into 7 x 3 1/2-inch loaf in greased shallow baking pan; bake 30 minutes.
Let stand 5 minutes before slicing.
Serve with cucumber sauce.
Yields 4 servings.
In medium bowl, combine crumbs, milk, egg, onion, butter, lemon juice and pepper.
Stir in salmon.
Spoon into greased 8 1/2 x 4 1/2-inch loaf dish.
Smooth top.
Bake in preheated 350\u00b0 oven for 35 to 45 minutes.
Let stand 5 minutes before slicing.
Serve with Cucumber Sauce.
Mix all ingredients together, except oil (and cucumber and chile sauces).
Wet hands, and take one tbsp of mixture and form into meatball; repeat.
Shallow-fry the meatball until they are brown and cooked through.
Serve with Thai cucumber sauce (may use recipe#29196) and Thai red chile sauce (may use recipe#30195), or other dipping sauces of choice, if desired.
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced, lettuce leaves
pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane
Combine soy sauce and garlic in a small
Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
To prepare Thai Dipping Sauce:
Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
serving bowl. Spoon the sauce over it and serve it
fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir
For the Pad Thai Chili Sauce:
Combine all ingredients and