mins.
For the Thai dipping sauce, blend or process the
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!
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.
Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined.
Roll mixture into one and a half inch balls (about 25) and place on a baking sheet. Refrigerate for 1 hour.
Preheat oven to 425\u00b0 F and bake meatballs for 15 to 20 minutes.
Toss the meatballs with the Thai chili garlic sauce and serve.
Combine broth, fish sauce, sugar and chili garlic sauce in a small bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add garlic and chilies, cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 1/2 to 3 minutes.
Add basil and green onions. Stir-fry for 1 minute.
Add sauce and bring to a boil. Add cornstarch solution, stirring, until boils again and thickens.
Serve with rice or noodles.
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
Bring to a rolling boil over medium heat.
Stir to dissolve the sugar and salt and reduce the heat to low.
Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
Cool to room temperature before serving.
Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .
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.
reeze.
Combine peach jam, Thai chili sauce, and cilantro to make
uice, sugar, and chili garlic sauce. Process until the mixture is
irmly to flatten.
Combine garlic, lemon peel and oil in
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
owl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
Put
Combine the garlic sauce ingredients in a jar; set
In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
Combine black bean garlic sauce, oyster sauce and sugar and set aside. Heat oil in skillet over medium heat and saute garlic until light brown, about 2 minutes. Stir in red and green peppers, white onions and green onions. Cook until white onions start to turn translucent, 1 minute. Add chicken and cook until no longer pink, stirring occasionally, about 3 to 4 minutes. Add black bean garlic sauce mixture and pepper and mix well. Cook until chicken is cooked through, about 3 to 4 minutes more. Garnish with chopped green onions. Serves 3 to 4.
arge bowl, add prawns, soy sauce, egg yolk and sesame oil
eep aside.
Cut each garlic clove into two pieces and
FOR THE HERBED GARLIC SAUCE:.
Place the basil, garlic, mint, salt, pepper, and
nd immediately pour the hot garlic sauce over the entire fish.