Wednesday, August 22, 2007

Stri-fried shrimp with broccoli (mushroom)

CATEGORY: Thai main dish
Source: Thai Cooking Class (Emory)
12-14 ounce pckg medium frozen bag of shrimp, peeled (tails on optional)
3 med stalks brocolli(farmers)
2 large scallions (optional)
mushrooms optional
1 clove garlic
1/2 inch ginger
2 tblsp chinese oyster sauce (farmers or asian grocery)
Asian fish sauce (Squid brand: farmers market)

Cut brocolli (using sparing knife) to preserve the florets and stems; Chop scallions; Chop/mince garlic; slice ginger paper thin, stack and shred paper thin
Thaw shrimp in water, seperate and create butterfly by creating slits partway from end away from tail; In a wok, pre-cook brocolli in half cup lightly salted water; color will turn bright in 1/2 minute; remove on to plate; reserve water
Heat wok again, add 2 tblsp canola or vegebale oil; add garlic, ginger; fry briefly till fragrant (20 seconds); Add shrimp, 1/4 tsp salt; When shrimp curl add broccoli, scallion, mushrooms, add oyster sauce, fish sauce, 1 tblsp of stored vegetable water; Strifry briefly; Taste and remove from heat.

Sunday, August 19, 2007

Awesome Hummus

CATEGORY: Appetizer
SOURCE: Emory cooking school

1 can chickpeas

1 med clove garlic

3 tblsp tahini (from farmers mkt, Cortas brand)

1/2 tsp Oregano, 1/4 tsp pepper, 1/2 tsp salt, lemon juice (3 tblsp)

2 tblsp olive oil

Wash and rinse chickpeas several times. In a food processor, chop garlic, add chickpeas, tahini, seasonings, lemon juice, olive oil. Add water as needed to allow paste to form. Pulse and scrape sides with spatula. Pulse and grind till paste. Taste and adjust with lemon or salt. If storing overnight or in fridge, make a little more watery.

Ideas for serving: Spread flat with spatula on a platter forming a lip on edge with crater in center. Design with olive oil. Sprinkle paprike. Garnish with parsely or olives or radishes or pomogranate.

Monday, August 13, 2007

Coconut mushroom soup

SOURCE: Original with inspiration from several recepies

In a nonstick pan add 1 tblsp of red currey paste in olive oil. Let boil. Add a few onions (3 tblsp)chopped fine and chopped cilantro. Add small can of coconut milk. Add 1 can water.

Boil. Add a whole container of mushrooms (sliced thickish). Add fresh lemon juice, fish sauce and bring to boil. For Tom kha gai add chicken, ginger, galangal, kaffir leaves or cilantro. Take out lemongrass stalk before serving.

Dry shrimp masala

CATEGORY: Indian, main dish
SOURCE: Original
In a food processor, chop red onion, ginger, garlic, green serrano peppers, cilantro.

Sautee shrimp in olive oil. Add masala to hot oil. Heat on high and slightly char the shrimp. Add salt to taste. Optional -- add turmeric, red chilli and cumin powders. Sprinkle cilantro for garnish.
Serve with rice, tortillas or by itself as an appetizer.

Saturday, August 11, 2007

Panang Chicken Curry

CATEGORY: Thai Main Dsih
SOURCE: Cooking class (Emory)
From "Emory Thai cooking class"
2lbs chicken cut into thin slices and preferably thin cubes
Panang curry paste (use 1 4 ounce can of Maesri)
1 14 ounce can unsweet coconut milk (lite optional; chako brand recommended)
1 tblsp asian fish sauce (or use salt)
1 hot red chilli pepper
4 kaffir lime leaves or 12 sprigs cilantro; Cut kaffir leaves into strips and then chop to bits

Fry chicken in flat nin-stick.
In another deep non-stick pan, fry red curry paste in 1 tblsp canola oil till bubbly. Add coconut milk part by part. Add 1 can water. Simmer. Add fish sauce and 3 tsp sugar; Add chicken; Simmer for 7 mins. Let sit for 5 mins. Add kaffir lime leaves or cilantro and let sit more. garnish further with cilantro/red chilli circles. Serve with steamed rice.

Sweet and Sour Thai cucumber relish

CATEGORY: Thai salad/side
SOURCE: Cooking class (Emory)
Dish is also called "ajad" and usually served with satays
3 pickling cucumbers OR 1 regular cucumber peeled
1-2 shallots OR 1 small onion
3 tblsp sugar
3 tblsp rice/white vinegar
Asian fish sauce
8-10 sprigs cilantro
1 small red chilli pepper

Quarter cucumber and slice very thin. Cover cuc with water in a bowl with 1 tsp salt. Drain after a couple mins. Slice shallot or onion thin and add. Add sugar, vinegar. Mix. After 5 mins add 1/2 tsp fish sauce. Mix. Add cilantro leaves picked from the stems and red chilli without seeds. Adjust taste with vinegar, fish sauce, sugar to make perfect.