Soy Sauces Used in Modern Thai Cooking and How to Make Your Own All-Purpose Stir-Fry Sauce
Throughout 2010 and beyond1 you will see posts consistently, though not consecutively, published on this blog on how to equip your kitchen and stock your pantry with items that are sitting in the homes of my aunts, uncles, cousins, and friends in Bangkok as we speak as well as how to turn those ingredients into either 1. the dishes we eat over there, or 2. the dishes you can’t get enough of at your favorite Thai restaurants outside Thailand, or both. The goal is to get you acquainted with Thai/Southeast Asian ingredients so that you won’t find them intimidating any longer, assuming that is presently the case. Then it’s just a matter of knowing how to make the most of those ingredients in the realm of Thai cooking. Posts in this series will be under the “She Stocks a Thai Pantry” label. Our first subject is the major soy sauces (ซีอิ๊ว) used in Thai cooking. This is the table sauce of choice for most Southeast Asian kids and adults alike. Some facts about oyster sauce:
Mushroom Stroganoff
A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce. I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don't get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat. Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. As a kid, I always topped my Stroganoff with grated Parmesan cheese. Mushroom StroganoffSkinnytaste.com Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt)
Light Chinese Chicken Salad Recipe @CDKitchen
1/4 cup water3 tablespoons rice wine or white wine vinegar1 tablespoon sesame tahini1 tablespoon reduced-sodium soy sauce2 teaspoons sugar2 teaspoons finely chopped beni shoga (pickled ginger), drained OR1 teaspoon grated ginger root1 clove garlic, minced1/8 teaspoon black pepper4 cups shredded Chinese (Napa) cabbage or lettuce2 cups shredded cooked chicken or turkey1 cup carrots cut into julienne strips1 cup pea pods, halved lengthwise1 cup seeded cucumber cut into julienne strips1 cup red sweet pepper cut into julienne strips1/2 cup sliced green onions1 package (3-ounce size) low-fat ramen noodles For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic, and pepper. Cover and blend or process till smooth. Set aside. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. With hands, break noodles over salad.
Navratan Korma Recipe, Navrattan Korma Recipe, Navaratan Korma, Navaratna Korma
Ingredients for navrattan korma : 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool.
Distressing Salad Dressings With Artificial Additives
Some government agencies have decided that it is just fine to add several substances to processed edible products. Many of them are things that we wouldn't normally recognize as food. There are more than 1,400 different approved food additives listed in Codex Alimentarius, ("food book") of the Food and Agriculture Organization of the UN and the World Health Organization whose main purpose is "to protect the health of consumers". The list includes additives to color food, to stabilize color or retain color, as well as others to keep food from caking, or foaming or doing something else that it might really want to do in its natural state. Other additions may emulsify, liquefy or firm a product, or cause a mixture to gel or glaze. There are also additives to keep food moist, additives to keep food food dry and at least one to fight foaming-- which is something that apparently needs to be fought. It seems like most commercially-made salad dressings have more than their fair share of additives.
Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe :
Directions To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Shake any excess water from the peas. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand.
VeganYumYum
Vegetarian
Kale, Grilled Garlic and Cheddar Panini January 9, 2013 Is it too soon post-New Year’s for something indulgent like grilled cheese? Continue reading → Wild Mushroom Melt Panini October 11, 2012 I never need much of an excuse to make grilled cheese, but a rainy day is about as perfect an excuse as you’re gonna get. Continue reading →
Panzanella Recipe : Giada De Laurentiis
Directions Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Garnish with the basil sprigs and serve.
FatFree Vegan Kitchen | Sinlessly Delicious Recipes
Avocado Chimichurri Bruschetta
My friend, Laurie, gave me this recipe from an old "Vegetarian Times." It is FANTASTIC! I took the completed product to a friends cocktail party and it was a hit! No one would have known it was vegan if I hadn't told them. I made it a couple of hours ahead. Avocado Chimichurri Bruschetta 2 T. lemon juice 2 T. red wine vinegar 3 cloves garlic, minced 1/4 t. salt 1/2 t. red pepper flakes 1/2 t. dried oregano 1/4 t. ground black pepper 1/4 cup olive oil 1/4 cup chopped cilantro 1/4 cup chopped fresh parsley 2 avocados, peeled, pitted, and cubed baguette, sliced and toasted Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in bowl. Serves 6
