Coconut Sticky Rice Mangoes (Mock Sushi)

August 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Vegetable Pad Thai

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked )
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2-3 tablespoons peanut oil
4 cloves garlic, chopped fine
2 shallot, chopped fine
1 bunch green onions, sliced fine
1 red thai red chili, sliced fine
2 eggs, beaten
1 cup bean sprouts
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lemon wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In a large skillet or wok, heat the peanut oil to a high heat and cook the garlic, shallots, red chili and green onions until they are beginning to brown. Add the beaten eggs and scramble. Add the sauce to the mixture and the noodles still on high heat mixing well and making sure all liquid is mixed together, allowing the noodles to cook. Add the bean sprouts and mix well, cooking a few more minutes. Take off heat and mix in peanuts and cilantro leaves. Serve with lemon wedges.

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

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