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!
o seal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama
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
Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced,
For the Pad Thai Chili Sauce:
Combine all ingredients and
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
he mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes
ardening.
To make the sauce boil a cup of water
inutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper
In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
edium-high heat. Add the Thai red curry paste. Stir-fry
Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.
Marinate chicken pieces, cover and leave in the fridge overnight.
Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.
The sauce should have carmelised alittle over the chicken.
Garnish with coriander leaves and serve with cucumber if desired.
Dig in!
est.
Pour in the tamarind sauce immediately after. I got that
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