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!
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.
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
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As the liquid boils away, add more sukiyaki sauce.
Spinach is a good subtitute for chinese cabbage.
To make the sukiyaki sauce:
Combine all the ingredients
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced,
For the Pad Thai Chili Sauce:
Combine all ingredients and
br>Put whole bottle of sukiyaki sauce in wok.
Add beef
inutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
edium-high heat. Add the Thai red curry paste. Stir-fry
Mix together sesame seeds, sugar, cornstarch & flour.
Roll tofu in sesame mixture till well coated.
Heat oil in skillet till hot.
Fry squares till well browned.
Drain on paper towels & set aside.
Arrange on a platter & serve warm with the sauce.
br>Meanwhile, for the dipping sauce, blend or process all ingredients
ogether ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion
Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
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!