Baked Spring Rolls

February 14th, 2012 § 0 comments § permalink

Makes 12 spring rolls

Ingredients

1 tablespoon canola oil
1 tablespoon coconut oil
3 cloves garlic, chopped
1 teaspoon ginger, chopped
1 cup Napa cabbage, sliced thin
¼ cup carrots, shredded
4 shitake mushrooms, chopped
¼ cup green onions, shredded
½ cup bean sprouts
3 tablespoons tamari
Spring Roll Wrappers 10 x 10
Sweet Chili Sauce (recipe follows)

Directions

In a large sauté pan or work, heat the sesame oil and coconut oil on high heat. Add the garlic and ginger and cook a few minutes until they start to turn slightly translucent or about 3 minutes. Add the cabbage, carrots and mushrooms and sauté for a few minutes until the carrots and cabbage are soft. Take off the heat and mix in the green onions and bean sprouts and drizzle with tamari, mix well and let stand about 5 minutes. Preheat oven to 400°F.
To assemble the rolls, place a wrapper on a flat surface and place a few tablespoons of filling inside and wrap up in a roll shape, sealing the end with a dab of cold water to seal. Place the rolls on a lined baking sheet and place in the hot oven and bake for about 15-20 minutes turning a few times and allowing all sides to brown. Serve with sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Fresh Lemon Grass Ginger Tea

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh lemon grass bulb, sliced thin
1 inch ginger, peeled and sliced super thin
2 tablespoons lemon grass (grass)
1 green tea bag
3 tablespoons turbinado sugar

Directions

In a large French press, place all ingredients and cover with hot (just before boiling) water. Allow to steep for about 8 minutes. Drink warm or cool and serve over ice.

Hot & Sour Thai Shrimp Soup (Tom Yum Koong)

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
1 tablespoon grapeseed oil
¼ cup lemon grass bulb, chopped & smashed
3 kfir lime leaves, crinkled (optional)
1 tablespoon galangal root, peeled and chopped fine (optional)
1 tablespoon ginger, peeled and chopped fine
1 tablespoon coriander root, chopped fine (optional)
1 tablespoon red chili paste
1 tablespoon brown sugar
12 medium prawns or shrimp, peeled and tails removed
1 tablespoon fish sauce
2 tablespoons lime juice
1-2 Thai chilies, sliced
1 cup tomatoes, chopped
4 cups chicken broth
½ cup straw mushrooms
5 green onions, thinly sliced
¼ cup cilantro, chopped fine

Directions

Heat a large heavy bottom soup pan to high heat and add oils. Add the lemongrass, lime leaves, galangal, ginger, coriander root and cook until beginning to brown. Turn the heat to medium high and add red chili paste and sugar and mix well. Add the srimp and cook a bit tossing into the mixture. Remove the shrimp from the pan when cooked, after about 15 minutes max. Add the lime juice, chilies and tomatoes and broth and bring to a boil. Reduce heat and allow to simmer for about 15 minutes. Add in the mushrooms and the shrimp and cook for another 5 minutes. Garnish with cilantro and green onions.

Pad See Yew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
¼ cup tamari
1 teaspoon red chili paste
1 tablespoon miso paste
¼ cup chicken stock
½ pound baby bok choy, sliced thin, blanched
1 pound wide rice noodles
Canola oil
3 cloves garlic, chopped fine
2 Thai chilies, sliced
½ pound chicken, 1½ inch slices (breast meat)
3 eggs, beaten
Lime wedges

Directions

Whisk together in a medium bowl the fish sauce, oyster sauce, brown sugar, tamari, red chili paste, miso paste and chicken stock. Cook the rice in a large pot of boiling water, strain, and set aside.
Heat a large skillet or wok up wieth a bit of canola oil on medium high heat. Add the garlic and chilies and sauté a few minutes and then add the chicken and continue to sauté, until golden brown on all sides. Add the sauce and the noodles and mix well and cook until most of the liquid is absorbed or a few minutes. Add the eggs, by taking a portion of the pan and moving the noodles aside and adding the eggs and stirring often scrambling them. When the eggs are scrambled, mix them in with the rest of the noodle dish and take off heat. Serve with lime or lemon wedges.

Sweet Chili Sauce

February 14th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

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