Apr. 4th, 2009


Apr. 4th, 2009 02:46 pm
chavvah: (Default)
I have a great little Thai cookbook that I've been getting a lot of use out of lately. It's a wonderful book because the recipes are all super basic, and yet create the most amazing results. Many of you will be familiar with my traditional offering of spicy shrimp wontons--that comes from this book.

Thursday I made an old favourite from this book: carrot-mango salad.

4 carrots, shredded
1 small, ripe mango, thinly sliced
7 oz firm tofu (about half a packet), 1/2 inch dice
1 Tbsp chopped chives or scallions

2 Tbsp orange juice
1 Tbsp lime juice
1 tsp honey
1 tsp sesame oil
1 tsp toasted sesame seeds
(the recipe also calls for 1/2 tsp orange-flower water, which I have never been able to find but because I have no idea what it's like I don't really miss its contribution)

Toss the salad ingredients, then mix the dressing and pour it over the salad and toss to coat. I have had this for three days' worth of lunches and one late-night snack and it was awesome!

Sometime this week I will probably throw together some Pad Thai, provided I have time to pick up some shrimp. If you are like me and love Pad Thai, here is the sauce recipe from the same book:

3 Tbsp Thai fish sauce
1 Tbsp tomato ketchup
1 Tbsp sugar
1 Tbsp lime juice

To make Pad Thai, just stir-fry the meat of your choice in a bit of peanut oil and some finely chopped garlic, throw the above ingredients in, then add well-drained rice noodles and a couple of beaten eggs. Beansprouts too, if you dig that (my mum quite likes them but I am ambivalent). Finish with hot pepper flakes and green onion.

So simple, yet so delicious.


chavvah: (Default)

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