Part 5 (1/2)

Serves 4 I remember the first time I went to an Ethiopian restaurant and was encouraged to eat using flatbread instead of utensils. This Thai dish is eaten using basil and lettuce leaves as utensils.

Skewered Thai Pork 2 tablespoons sugar 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon coconut milk 1 pound pork, thinly sliced into long strips 2030 bamboo skewers, soaked in water for 1 hour 1. In a medium-sized bowl, combine the sugar, salt, garlic, fish sauce, and coconut milk.

2. Toss the pork strips in the mixture to coat thoroughly. Cover the bowl and marinate for at least 30 minutes, but preferably overnight in the refrigerator.

3. Thread the pork strips onto the bamboo skewers.

4. Grill the skewers for about 3 to 5 minutes per side.

5. Serve with your favorite sauce or as is.

[image]Using Bamboo Skewers When using bamboo skewers for grilling, always be sure to soak them in water for at least an hour (to prevent them from catching on fire or charring badly). Another way to reduce charring of the skewers is to make sure as much of the skewer is covered by food as possible - leave only inch of s.p.a.ce at the end.

Serves 23 This recipe is similar to satay, but the coconut milk in this dish infuses it with a certain tropical nuance, and it is rarely served with peanut sauce. Although, if peanut sauce is your thing, don't let me stop you.

Fried Won Tons 1 clove garlic, minced 2 tablespoons minced cilantro 1 tablespoon soy sauce cup chopped white mushrooms Pinch white pepper pound ground pork 25 won ton skins Vegetable oil for frying 1. In a medium-sized mixing bowl, thoroughly combine the garlic, cilantro, soy sauce, mushrooms, white pepper, and ground pork.

2. To make the won tons, place approximately teaspoon of the filling in the middle of a won ton skin. Fold the won ton from corner to corner, forming a triangle. Press the edges together to seal closed. Repeat with the remaining skins and filling.

3. Add about 2 to 3 inches of vegetable oil to a deep fryer or wok. Heat the oil on medium until it reaches about 350 degrees. Carefully add the won tons, 2 or 3 at a time. Fry until they are golden brown, turning them constantly. Transfer the cooked won tons to drain on paper towels as they are done.

4. Serve the won tons with either sweet-and-sour sauce or the sauce of your choice.

Yields approx. 25 won tons Although won tons and spring rolls often have similar fillings, their wrappers set them apart. Spring rolls use rice flour wrappers; won ton wrappers are made with wheat flour.

Fried Tofu with Dipping Sauces 1 package of tofu, cut into bite-sized cubes Vegetable oil for frying Dipping sauces of your choice 1. Add about 2 to 3 inches of vegetable oil to a deep fryer or wok. Heat the oil on medium until it reaches about 350 degrees. Carefully add some of the tofu pieces, making sure not to overcrowd them; fry until golden brown, turning constantly. Transfer the fried tofu to paper towels to drain as each batch is cooked.

2. Serve the tofu with a choice of dipping sauces, such as Sweet-and- Sour, Peanut, and Minty Dipping Sauce (see recipes in Chapter 2).

Serves 24 Although this recipe calls for frying, it is one of the healthiest dishes you can eat. Tofu, which is made from soybeans, is one of the best foods on the planet - low fat, high protein, no dairy, and no sodium.

Cold Sesame Noodles 1 pound angel hair pasta 2 tablespoons sesame oil cup creamy peanut b.u.t.ter or tahini 2 tablespoons rice vinegar 1 tablespoon grated ginger teaspoon dried red pepper flakes 12 green onions, trimmed and thinly sliced (optional) 1. Cook the pasta according to package directions. Rinse under cold water, then set aside.

2. Vigorously whisk together the remaining ingredients; pour over pasta, tossing to coat.

3. Garnish with green onion if desired.

Serves 24 I first made this tasty, inexpensive dish back when I was in college, My roommates and I would make huge bowlfulls of sesame noodles and chase it down with a cold beer.

Chinese-Style Dumplings cup sticky rice flour 1 cup rice flour cup water cup tapioca flour 1 teaspoon vegetable oil 2 cups chives, cut into inch lengths 1 tablespoon soy sauce 1. In a medium-sized saucepan, stir together the sticky rice flour, the rice flour, and the water. Turn the heat to medium and cook, stirring constantly until the mixture has the consistency of glue. (If the mixture becomes too sticky, reduce the heat to low.) Remove the batter from the heat and quickly stir in the tapioca flour. Set aside to cool to room temperature.

2. Meanwhile, add the vegetable oil to a skillet large enough to easily hold the chives, and heat on high. Add the chives and the soy sauce. Stir-fry the chives just until they wilt. Be careful not to let the chives cook too much. Remove from heat and set aside.

3. Once the dough has reached room temperature, check its consistency. If it is too sticky to work with, add a bit more tapioca flour.

4. To make the dumplings, roll the batter into b.a.l.l.s 1 inch in diameter. Using your fingers, flatten each ball into a disk about 4 inches across. Spoon about 1 tablespoon of the chives into the middle of each disk. Fold the disk in half and pinch the edges together to form a halfmoon-shaped packet.

5. Place the dumplings in a prepared steamer for 5 to 8 minutes or until the dough is cooked. Serve with a spicy dipping sauce of your choice.

Yields 1520 dumplings If you prefer your dumplings pan-fried, follow steps 1 through 6, then fry them in a saute pan with a bit of vegetable oil over medium-high heat until browned to your liking.

[image]Soups

Tom Yum

Tom Ka Kai

Chicken Soup with Lemongra.s.s

Asian Chicken Noodle Soup

Lemony Chicken Soup

Spicy Seafood Soup

Pumpkin Soup

Thai-Spiced Beef Soup with Rice Noodles

Vegetarian Lemongra.s.s Soup

Chilled Mango Soup

Tom Yum 45 cups water 3 shallots, finely chopped 2 stalks lemongra.s.s, bruised and cut into 1-inch-long segments 2 tablespoons fish sauce 2 tablespoons minced fresh ginger 20 medium-sized shrimp, sh.e.l.led but with tails left on 1 can straw mushrooms, drained 23 teaspoons sliced kaffir lime leaves or lime zest 3 tablespoons lime juice 23 Thai chili peppers, seeded and minced 1. Pour the water into a medium-sized soup pot. Add the shallots, lemongra.s.s, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer for 3 minutes.

2. Add the shrimp and mushrooms, and cook until the shrimp turn pink. Stir in the lime zest, lime juice, and chili peppers.