Part 21 (1/2)

2. Add the vegetables and toss to coat.

3. Season with salt and pepper.

Serves 68 This crunchy salad reminds me of coleslaw. All of the vegetables are cut in a fine julienne and then tossed in a dressing. Serve it as a side dish, a salad, or as a topping for sandwiches.

Peanut-Potato Salad 3 pounds peeled boiling potatoes 1 cup salted peanuts, coa.r.s.ely chopped, divided 1 medium-sized red bell pepper, cored and chopped 2 stalks celery, sliced 4 green onions, trimmed and sliced cup chopped cilantro cup chopped mint cup mayonnaise cup peanut b.u.t.ter 3 tablespoons rice vinegar Salt and pepper to taste 1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender. Drain and cool. Cut into -inch cubes.

2. 2. In a large bowl, combine the potato cubes, cup of peanuts, red bell pepper, celery, green onion, cilantro, and mint.

3. In a small bowl, whisk together the mayonnaise, peanut b.u.t.ter, and vinegar. Season to taste with salt and pepper.

4. Pour the dressing over the potato mixture and toss to coat. Refrigerate for at least 1 hour. Garnish with the remaining peanuts before serving.

[image]Thai Potatoes?

Potatoes were originally cultivated by South American native populations, but then spread throughout the world. Potatoes have yet to be infused too deeply into Thai cuisine, with most recipes involving potatoes originating from a taro recipe, or a different potato recipe is given a Thai kick.

Serves 810 The first time you try this potato salad, the peanuts, peanut b.u.t.ter, and mint will jolt your taste buds. But after you get used to it, youll be hardpressed to go back to the traditional stuff!

Asian Couscous Salad fl pound snow peas, trimmed 1 red bell pepper, cored, seeded, and chopped 1 yellow bell pepper, cored, seeded, and chopped 57 green onions, trimmed and thinly sliced 1 medium-sized red onion, chopped 12 jalapeno chilies, seeded and finely chopped 1 clove garlic, minced 2 cups couscous 3 cups boiling water, divided 1 packed cup basil 1 packed cup mint 1 packed cup cilantro cup vegetable oil 2 tablespoons lemon juice 3 tablespoons lime juice Salt and freshly ground black pepper to taste 1. Place the snow peas, peppers, onions, chilies, garlic, and couscous in a large bowl; toss to blend.

2. Pour 3 cups of the boiling water over the couscous mixture, cover tightly, and let stand at room temperature for 1 hour.

3. Add the remaining fi cup boiling water and all the remaining ingredients to the couscous; toss together, cover, and let stand for at least 30 more minutes.

4. Season with salt and freshly ground black pepper.

Serves 810 Serve this easy-to-make and healthy salad as a snack, a side dish, or as a light lunch. It is also super picnic fare.

Asian 3-Bean Salad 1 (14-ounce) can garbanzo beans 1 (14-ounce) can black beans 1 (14-ounce) can red kidney beans 1 medium-sized red onion, chopped [image]cup chopped cilantro 4 tablespoons olive oil 3 tablespoons rice vinegar 3 cloves garlic, minced 1 teaspoon minced jalapeno teaspoon lime zest Salt and pepper to taste 1. Place all the beans in a colander. Thoroughly rinse under cool running water. Drain and set aside.

2. Stir together all the remaining ingredients and pour over beans; stir to combine.

3. Refrigerate overnight, stirring occasionally. Season with salt and pepper.

Serves 46 This 3-bean salad is inspired by the ones from the 1950s, but is jazzed up with Asian spices and rice vinegar.

Crunchy Sprout Salad cup rice vinegar 2 tablespoons fish or soy sauce 2 tablespoons vegetable oil 1 tablespoon sugar 2 teaspoons grated gingerroot 2 cups sprouts of your choice 6 cups baby greens (preferably an Asian mix) 1. In a large bowl whisk together the vinegar, fish sauce, vegetable oil, sugar, and gingerroot.

2. Add the sprouts, toss to coat, and let marinate for 30 minutes.

3. Add the greens and toss until well combined.

Serves 4 Think spring! The dressing in this salad is fresh and lively, but not overpowering. This salad is also nice with a drained can of mandarin orange segments tossed in.

Many Peas Asian-Style Salad 1 cup sugar snap peas cup snow peas cup fresh green peas 2 teaspoons sesame seeds, toasted 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon brown sugar 2 teaspoons soy sauce 6 cups pea shoots or other sweet baby lettuce 1. Bring a large pot of water to a boil. Add the sugar snap peas and boil for 2 minutes. Add the snow peas and green peas and boil for 1 minute more. Drain and rinse in cold water. Pat dry with paper towels.

2. In a large bowl, thoroughly combine the sesame seeds, vinegar, oil, sugar, and soy sauce. Add the peas and the greens and toss to coat.

[image]Subst.i.tuting Dried Lemongra.s.s for Fresh If you can't find lemongra.s.s, subst.i.tute 1 tablespoon of dried lemongra.s.s per stalk of fresh or several strips of peel from a lemon or lime.

Serves 4 Pea lovers rejoice - this recipe is for you. It goes without saying (even though I am), the fresher the ingredients the better. No compromising!

Thai Pasta Salad 8 ounces dried bow tie or other bite-sized pasta 3 green onions, trimmed and thinly sliced 2 medium carrots, shredded 1 cups thinly sliced Napa cabbage or bok choy 1 cups thinly sliced red cabbage 1 tablespoon brown sugar 1 clove garlic, minced 2 tablespoons vegetable oil [image]cup rice wine vinegar teaspoon ground ginger teaspoon red pepper flakes 3 tablespoons smooth peanut b.u.t.ter 2 tablespoons water 1 tablespoon soy sauce 1 cup bean sprouts 1. Cook the pasta according to package directions. Drain and rinse under cold water. Place the pasta in a large mixing bowl and add the green onions, carrots, and cabbage.

2. In a small mixing bowl, thoroughly combine all the remaining ingredients except the sprouts.

3. 3. Pour the dressing over the pasta and vegetables; cover and refrigerate for at least 2 hours or overnight.

4. 4. Just before serving, toss in the bean sprouts.

Serves 812 Salads made with pasta always used to have an Italian dressing or mayonnaise base. A great update to a concept that has been around for a long while, this salad features a spicy peanut dressing.

Thai Chicken Pizza 2 whole boneless, skinless chicken b.r.e.a.s.t.s, cut in half 1 recipe Asian or Thai Marinade (see recipes in Chapter 1) 1 unbaked pizza crust -[image] cup peanut or hot chili oil cup peanut or hot chili oil 1 cups fontina cheese 1 cups mozzarella cheese 4 green onions, trimmed and thinly sliced 1 medium carrot, peeled and coa.r.s.ely grated 1 cups bean sprouts cup coa.r.s.ely chopped dry-roasted peanuts [image]cup chopped cilantro leaves 1. Place the chicken b.r.e.a.s.t.s in an ovenproof dish. Pour the marinade over the chicken, turning to coat thoroughly. Cover and refrigerate for at least 8 hours. Let the chicken return to room temperature before proceeding.

2. Preheat oven to 325 degrees. Bake the chicken for 30 to 40 minutes or until cooked through. Remove the chicken from the oven and let cool to room temperature. Shred the chicken into very small pieces; set aside.

3. Prepare the pizza dough according to package directions.

4. Brush the dough with some of the oil. Top the oil with the cheeses, leaving a -inch rim. Evenly spread the chicken, green onions, carrot, bean sprouts, and peanuts on top of the cheese. Drizzle a little oil over the top.

5. Bake according to package directions for the crust. Remove from oven, sprinkle with cilantro, and serve.

Yields 1 large pizza This is a great recipe to use up leftover Siamese Roast Chicken (see recipe on page 102). Simply chop up the leftover meat and proceed with step 3.

Grilled Steak with Peanut Sauce 1 recipe of Thai Marinade (see recipes in Chapter 1) 1 (2-pound) flank steak, trimmed 1 recipe of Peanut Dipping Sauce (see recipes in Chapter 2) 1. Quickly rinse the steak under cold water and pat dry. Place the steak in a large Ziplock bag along with the marinade. Turn the meat until it is well coated with the marinade on all sides. Refrigerate overnight.(Let the steak return to room temperature before cooking.) 2. Preheat a broiler or grill. Cook the steak, turning once and basting with the remaining marinade, until done to your preference 3. 3. Remove the meat from the grill, cover it with foil, and let it rest for 5 minutes to let some of the juices reabsorb. To serve, thinly slice the steak across the grain. Pa.s.s the peanut sauce separately.

Serves 6 Beef satay without the skewers! You can serve this steak with your usual steak side dishes, or it is equally good over a bed of greens tossed in a light Thai vinaigrette or a bit of the peanut sauce.

Asian Marinara Sauce 2 tablespoons vegetable oil 1 medium onion, chopped 1 (1-inch) piece of ginger, peeled and minced 1-3 serrano chilies, seeded and minced 1 cup water 1 pound chopped canned tomatoes with the juice 1 teaspoon salt 1 teaspoon sugar 1. In a large saucepan, heat the oil over medium heat.

2. Add the onion and ginger and saute for 2 minutes.

3. Add the chilies and continue cooking 1 minute more.