Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Laotian Beef Salad

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 teaspoon vegetable oil
3 cloves garlic, minced
½ pound very lean (94% lean, plus), ground beef
½ cup fresh squeezed lime juice
½ cup of roasted rice powder
½ cup finely chopped Spanish onions
½ cup coarsely chopped fresh cilantro
½ tablespoon ground Thai chili peppers (or paprika for the less adventurous)
1½ tablespoons fish sauce
½ head Boston lettuce, for serving

DIRECTIONS

In a nonstick saucepan, over medium heat, place oil and add garlic. Saut̩ until fragrant (approximately 1 minute). Turn heat to low and add ground beef until it just cooks Рdo not brown. Stir in the lime juice and immediately turn off the heat. Add the rice powder, onions, cilantro, chili peppers, fish sauce, stirring between each ingredient. Serve with lettuce.

© Recipe Property of John Vang

Malay Chicken

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish

DIRECTIONS

In a large sauté pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.

Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.

© Recipe Property of John Vang

Where Am I?

You are currently browsing entries tagged with Thai chilies at Recipes.