Enrich A Dish–Recipes

Below are the recipes Amy, so willingly provided on Tuesday's Enrich A Dish Night! Also, Did the Cooking group find a demonstration for next month? I was just thinking, I could demonstrate how to bind a recipe book. It doesn't have much to do with making yummy food, but I could teach how to keep recipes stylishly organized. Let me know if anyone is interested!

Link to Recipe Book

Pad Thai
(This serves about 2)

2-3 T Vegetable Oil
2-3 T Chopped Shallot
Handful of Chopped Tofu
1 t Dried Shrimp
1-2 t Pickled Radish (Optional)
Fresh Shrimp
1 Egg
1 Big Handful Rice Noodles (Soaked)
3-5 T Pad Thai Sauce
A Shake or Two of Chili Powder (Optional)
1/4 C Chinese Chives (Scallions)
1/2 C Bean Sprouts
Lime Wedge
Crushed Peanuts

Heat oil until hot, add shallots. Cook until you start smelling them. Add tofu and dried shrimp. Add fresh shrimp, cook until done, and then set aside (do not overcook). Add chicken, cook until done. Make room for egg, add egg then move all other ingredients on top and wait for it to cook. Add rice noodles. Add Pad Thai sauce and mix well, then chili powder if you want it a little spicy. Serve with Chinese chives, bean sprouts, lime wedge and peanuts.

Curry Paste From Scratch
(Thai Kitchen Curry Paste works well, too)

1 t Cumin Seed
1 t Coriander
2-3 Cardamom Seeds
1 Cinnamon Stick
1 Piece of Nutmeg
1 Piece of Mace (Peel of Nutmeg Seed)
1 Piece of Star Anise

Toast above ingredients in a sauce pan to bring out the flavor, then add:

2 T Chopped Shallot
7-10 Small Cloves of Garlic
1 t Shrimp Paste

Put all ingredients into a large stone mortar/pestle. Then add:

A couple of big green chillies for color
A couple of small green chillies for heat
1/2 t Salt
1/2 T Chopped Galangal (Fresh Ginger is a good substitute)
2 t Sliced Fresh Lemon grass
1 T Chopped Coriander Roots

Pound the heck out of the herbs until they are a thick, smooth paste. A food processor might speed things up.


Authentic Green Curry

1 can Chakoa Coconut Milk (don't use lite)
2 t Fish Sauce
2 t Palm Sugar
Diced Boneless, Skinless Chicken breast
1/4 c Baby Aubergine (seed of eggplant) green peas are a great substitute
1/2 c Bamboo Shoots (soak them for a softer texture)
Some Red Bell Pepper
1/4 c Sweet Basil Leaves

Heat coconut milk and add 1/2 T green curry paste. Cook until fragrant and add torn kaffir lime leaf.
Add chicken and cook until done. Add vegetables and mix well. Add sugar and fish sauce. Serve with basil leaves and sliced lime leaves on top.

Quick Version:
Sauté for a few minutes in a medium-hot pan (don'[t get it too hot or the garlic will burn!):
1 1/2 inch piece of fresh galangal or ginger, peeled and finely grated, 2 garlic cloves, pressed, 1-1 1/2 tablespoons of Thai Kitchen green curry paste, depending on how spicy you want it. Start out with a little, you can always add more.

Add and Simmer:
1 T Fish Sauce
2 T Palm/Brown Sugar
2 can Coconut Milk

Add Chicken or thinly sliced beef.

Right before serving Add:
1 Red Bell Pepper, sliced
1 can Bamboo Shoots, Drained and Rinsed
Handful Fresh or Frozen Peas
Handful Fresh Basil
Juice of 1 Lime


Sticky Rice With Mango

Thai sticky rice is a completely unique type of rice–it's even completely different from Japanese sticky rice, so make sure you get the real stuff! This recipe is like a creamy, dreamy, coconutty rice pudding!

Pour as much rice as you would like to serve into a bowl and soak overnight, or for a minimum of 3 hours. Rinse well and drain. Put a rice steamer (a conical bamboo steamer is best, but any will do). Fill the bottom of the steamer with water and steam the rice for 23 minutes, or until translucent and softish. You will need to replenish the boiling water often, so stay close by!

While the rice is steaming, prepare the coconut cream. Prepare the following amount for every 2 cups of sticky rice:

1 cup Coconut Milk
3-5 t White Sugar
1 t Coconut (palm) Sugar
1/2 t Salt

Heat the coconut cream until it barely reaches boiling, then remove from heat. Add sugar and salt and stir constantly until the sugar has dissolved. Add 2 cups sticky rice and mix thoroughly. Place in a bowl to cool. While rice cools, cut a fresh, firm mango. serve mango slices on top of individual pats of sticky rice with a bit of coconut cream on top for garnish.

NOTE:
Nak's Oriental Market at 1151 Chestnut street in Menlo Park has everything and great prices! The owners are also very kind and helpful!