Cooking Thai

Thai Iced Tea

INGREDIENTS:
  • 1 gallon black tea
  • 1 container evaporated milk
  • 1 container sweetened condensed milk

Directions: Bring a gallon of  water to a boil and place two black tea sachets; let steep for 15-20min. Then let cool to room temperature. In separate bowl, mix evaporated milk with condensed milk. Fill a cup with ice and add half tea. Combine with milk mixture to your liking.

Calamari Salad

img_0347INGREDIENTS:
  • 2 cups watermelon (cubed)
  • 2 cups cucumber (cubed)
  • 1/2 cup red onions thinly sliced
  • Crushed peanut pieces

Flour mixture to coat Calamari:

  • 1 cup flour
  • 1 cup semolina flour
  • 1/4 tbsp granulated garlic
  • 1/4 tbsp onion powder
  • salt & pepper to taste

Vinaigrette Sauce:

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 1/2 tbsp sweet chili sauce
  • 1/4 tbsp pureed garlic
  • 1/4 tbsp siracha
  • 1/2 tablespoon of olive oil
  • 1 thinly scaled scallion
  • Sesame seeds sprinkled to liking
  • 1 tbsp cane sugar

Directions: Slice watermelon, cucumber and onion and mix in large bowl. into small cubes. Coat the calamari in flour mixture and fry for 3-5 min until golden brown. While calamari is cooking make the vinaigrette. Combine the watermelon, cucumber and onion mixture with the vinaigrette and spoon onto plate. Top with calamari, peanuts and sesame seeds.

Chicken sate

INGREDIENTS:
  • 6 boneless chicken thighs
  • Sate sauce

Sate sauce:

  • 1 cup peanut butter
  • 1 cup chicken stock
  • 1 tsp clove
  • 1 tsp coriander
  • 1 tsp chili paste
  • 1 shallot sliced
  • 1/2 tbsp grated turmeric
  • Salt & pepper to taste

Directions: Blend all sate sauce ingredients together and use to marinate chicken thighs overnight. Cook thighs on grill or sauté on stove.

Pineapple fried rice

INGREDIENTS:
  • 1 pineapple
  • 3 eggs
  • 2 cups long grain jasmine rice
  • 2 tbsp coconut oil
  • 1 cup diced tri-color peppers
  • 1/2 scallion sliced
  • 1/2 tbsp pureed garlic
  • 1 tbsp chili sauce
  • 1/2 cup soy sauce
  • Lime wedges
  • Salt
  • Cilantro
  • Cashews

Directions: Core a pineapple and slice about 1/2 inch thick. Grill pineapple slices, set aside, let cool and cut into small cubes. Beat eggs and cook until lightly scrambled, set aide. Cook long grain jasmine rice. In a wok or large sauté pan, combine rice with coconut oil, peppers, scallion, garlic, chili sauce, soy sauce, scrambled eggs and a cup of the grilled pineapple pieces, and sauté until warm. Plate the fried rice and sprinkle with cilantro, cashews, salt. Serve with wedge of lime to squeeze over top before eating.

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