Part 3 (1/2)

Yields approx. 4 tablespoons This simple sauce is delicious as a dip for rice b.a.l.l.s. I particularly like the pungency of the fresh ginger.

Mango-Pineapple Salsa 1 cup mango pieces 1 cup diced pineapple 1 cup seeded and chopped tomato cup diced red onion cup snipped chives 3 tablespoons chopped cilantro 1 serrano chili, seeded and chopped 2 tablespoons lime juice 2 tablespoons vegetable oil Salt and pepper to taste Combine all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours before serving.

Yields approx. 4 cups A salsa is a condiment usually composed of roughly chopped fresh ingredients that are meant to enliven whatever they are served with. This salsa is perfect served with grilled shrimp, chicken, or fish.

Mango-Cuc.u.mber Salsa 1 firm, ripe mango, peeled, seeded, and cut into -inch dice 1 medium cuc.u.mber, seeded and cut into -inch dice cup sliced green onion cup orange juice 2 teaspoons lime juice 1 teaspoon vegetable oil Salt and pepper to taste Combine all the ingredients in a small bowl.

Yields approx. 2 cups This salsa can be served alongside grilled fish or used as a small salad.

Banana, Tamarind, and Mint Salsa 4 ripe bananas, peeled and finely diced cup Tamarind Concentrate (see recipe on page 18) 1 roasted red jalapeno, seeded and chopped 1 tablespoon chopped fresh mint 1 teaspoon brown sugar 1 tablespoon lime juice Gently fold all the ingredients together.

Yields approx. 2 cups This unique salsa goes perfectly with roasted or grilled poultry or game.

Spicy Thai Dressing 2 tablespoons soy sauce 1 tablespoon plus 1 teaspoon rice wine vinegar 1 tablespoon sesame oil 3 tablespoons water 1 teaspoon sugar 2 cloves garlic 1 teaspoon grated gingerroot 1 fresh red cayenne pepper or 2 Thai peppers, stemmed, seeded, and cut into pieces Place all the ingredients in a blender and process until smooth.

Yields approx.[image] cup cup Try brus.h.i.+ng this dressing over the top of meats or poultry as they grill to add a nice zing.

Peanut Pesto 1 cup unsalted roasted peanuts cup soy sauce cup honey [image]cup water 23 cloves garlic, minced cup sesame oil teaspoon (or to taste) red pepper flakes Place the peanuts in a food processor fitted with a metal blade; process until fine. While continuing to blend, add the remaining ingredients one at a time through the feed tube until well blended.

Yields approx. 2 cups Serve this pesto tossed with pasta or as a unique spread for veggie or chicken sandwiches. Use it as you would any pesto.

Jalapeno-Lime Vinaigrette 1 jalapeno, seeded and chopped [image]cup lime juice 1 tablespoon sugar Salt and pepper to taste 1 cup vegetable or canola oil Place the jalapeno, lime juice, sugar, and salt and pepper in a food processor; blend for 1 minute. While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified.

Yields approx. 1[image] cups cups Serve over grilled fish or vegetables or a fresh salad.

Ginger-Lemongra.s.s Vinaigrette 1 quart rice wine vinegar 2 stalks lemongra.s.s, outer leaves removed and discarded, inner core slightly mashed cup grated fresh gingerroot Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.

Yields approx. 1 quart This vinaigrette is fantastic as a dressing for salad or as a marinade for crudites.

Mint-Cilantro ”Chutney”

[image]cup unsalted peanuts, toasted cup packed mint leaves cup packed cilantro 3 tablespoons sour cream 2 teaspoons honey teaspoon minced honey Salt and pepper to taste Place the peanuts in a food processor and finely grind. Add the remaining ingredients to the processor and blend until well combined.

[image]What's a Chutney?

A chutney is a traditional accompaniment to Indian foods. It is a coa.r.s.e relish or condiment usually made from tropical fruits, ginger, and herbs. Chutneys usually have notes of spicy, sweet, and sour, and can be used as a dipping sauce, a bread spread, or as a glaze.

Yields approx. 2 cups I like to spoon some of this chutney on a plate and top it with roasted cauliflower. The cauliflower acts as a sponge, soaking up every last drop.

[image]Appetizers

Rice Paper Rolls

Crab Spring Rolls

Pork, Carrot, and Celery Spring Rolls

Omelet ”Egg Rolls”

Basil and Shrimp Wedges

Crispy Mussel Pancakes

Chicken, Shrimp, and Beef Satay

Shrimp Toast

Pork Toast Triangles

Mee Krob

Son-in-Law Eggs