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Lawrence Wheeler's |
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Serving Size : 6
Ingredients
3 cups Cooked brown rice
2 cups Shredded mozzarella cheese
1 cup Crunchy peanut butter
1 Egg -- beaten
Vegetable cooking spray
1/2 cup Hot water
1/4 cup Cilantro -- minced
2 tablespoons Soy sauce
3 tablespoons Dark sesame oil
1/4 teaspoon Ground red pepper
2 cups Broccoli flowerets
1 medium Red onion -- chopped
2 large Carrots -- julienned
Directions
Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl.
Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking
spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut
butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper
in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. Spread sauce over crust; top with vegetable mixture. Sprinkle with remaining 1 cup cheese.
Bake at 400 degrees F. for 10 to 12 minutes.
Let stand 5 minutes before serving.
Each serving provides:
* 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3
g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.
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Directions
Soak noodles in 8 cups cold water for 45 minutes.
Drain in a colander and set aside.Heat olive oil in a
large skillet over high heat. Add garlic and saute,
stirring, until lightly browned, about 1 minute.
Add
broccoli, onions, snow peas, celery, carrots, bell
pepper & mushrooms, and stirfry for 1 minute. Add
peanuts, fish sauce, black bean sauce, vinegar, soy
sauce, white pepper & noodles, and cook, stirring
continuously, until heated through and well mixed,
about 2 minutes
. Stir in chopped mint. Transfer to a
platter, sprinkle with bean sprout & leeks and garnish
with mint sprig.
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Directions
Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!). Add eggplant and tofu
and cook for 5 to 7 minutes. Add remaining ingredients; mix
gently. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking.
Makes 3 to 4 servings.
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(Tom Yam Het) |
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
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Condiments:
1. "gra'thiem- jiaaw"- (chopped garlic, cooked in hot oil til yellow)
2. "hawm daeng- soi"- (sliced shallots)
3. "ton hawm soi"- (cut-up scallions or green onion)
4. "prig^ khii nuu haeng" thawd" (fried dried mouse-shit pepper)
Directions
1. Cook rice with a tiny-bit little less water than usual. (normal is 1 1/4 cup water to 1 cup rice)
2. Empty cooked rice into a big bowl, put beef and thin soy sauce.
Mix it well (your hand can be the best tool :>).
3. Devide the mixed ingredients in to portions. Wrap each portion
with aluminum foil.
4. Steam them for 25-30 minutes
P.S. If you use fresh or frozen banana leaves to wrap it instead of
aluminum foil...you'll get a much better taste!
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(Khao Pad Krapow) |
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Instructions for the preparing the shredded coconut:
Buy a whole coconut from any food market . It should not
cost more than $1 (or 5 baht in Thailand). Then break open the shell and take out the meat.
Wash it thoroughly.. Then shred it (without
peeling the brown skin that is attached to the white part to the shell) into
a 1x1 milimeter shreds. Put the shredded coconut in a hot pan and stir
it until it is all brown (should take about 20 minutes with medium heat)
How to serve
Arrange all the ingredients in a compartmentalized dish (if you have one, otherwise put each ingredient in cup). Each guest will sit around preparing his/her own portion. If "Shaploo" leaves are not available, lettuce or spinach could be substituted. Each person takes some of each ingredient and puts it on the leaf, drop about half a tea spoon of the sauce on them; wrap the leave and eat it. The combination of the taste and smell is the rule of the game! One can leave anything out if does like it but make sure the lemon slice is used.
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(Gaeng paak Keow Waan) |
You need some Jasmine Rice (Khaw hawm), and some nam phrik kaeng khiaowan (green curry paste) which you convert to curry sauce as follows:
ingredients - nam jim kaeng khiaowan (green curry sauce)
nam phrik kaeng khiaowan (green curry paste)
1 cup coconut milk
2 tablespoons Maggi sauce
1 tablespoon nam tanpaep (palm sugar)
1 tablespoon kratiem (garlic), minced
1 tablespoon phrik ki nu (green Thai mouse-shit chillies), finely sliced
1 tablespoon kha (galangal), grated (Lemon-grass is okay, too)
1 tablespoon bai chi (coriander/cilantro), finelychopped
1 tablespoon nam manao (lime juice)
1 tablespoon bai manglaek(sweet basil), finely chopped
1 tablespoon prikthai ong (green peppercorns)
1tablespoon nam phrik paw (roasted chillies in soybean oil)
2 bai makrut (kaffir lime leaves), shredded, or half a teaspoon lime zest
freshly ground prikthai (black pepper) to taste.
Directions
In a saucepan over medium heat combine the ingredients and simmer for 5 minutes, stirring occasionally. Taste for flavour balance and adjust as necessary. Transfer to a sauce boat or small bowl.
To complete the dish you need half a cup each of various vegetables to makea total of 3 cups. I suggest cauliflower (separate the florets, and slice thestalk thinly), asparagus, baby corn (cut lengthwise in half), bamboo shoots,Thai eggplants (or standard aubergine, cut into balls with a melon baller), and snow peas.
Place these in a bamboo steamer and steam until barely cooked (they should still be firm and snap when bent).
Serving & Storage
Place the vegetables in separate serving bowls. Each diner then helps themselves to rice, a selection of vegetables, and the curry sauce. For flavour contrast the vegetables can also be eaten with any of the standard Thai dipping sauces (adjusted if necessary to vegetarian/vegan requirements).
Serves 4
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Description
The name literally means 'vegetables boiled in coconut milk'.
makheua phuang are very small Thai eggplants, that resemblecrunchy garden peas. If (as I expect) they are not available near you, then I suggest you use tender garden peas, raw. If you can only get frozen peas, then drop them in hot, not boiling water, until defrosted, then transfer to ice water to stop the cooking and then strain thoroughly.
If paak bung (swamp cabbage) is not available substitute spinach.
Thai long beans, tua paak yao (sometimes called yard beans or yak's tails), can be replaced with ordinary western long beans.
prikthai ong, or green peppercorns are sold in Thailand on the stem, making them easy to discard before serving, but I suggest that if you canonly get loose peppercorns, that you put them in a small muslin bag or 'spiceball'
1 cup coconut milk half a cup makheua phuang (Thai eggplant)
cup tua phak yao (long beans), broken into 2" pieces
cup of mushrooms, sliced
cup phak bung (swamp cabbage), shredded
cup phakat khao (Chinese cabbage)
2 tablespoons hom daeng (shallots/purple onions), sliced finely
1 tablespoon light soy sauce
1 tablespoon [palm] sugar
1 tablespoon prik ki nu daeng (red mouse shit chilis), finely sliced
1 tablespoon prikthai ong (green peppercorns)
1 teaspoon bai makrut (kaffir lime leaves) shredded, or teaspoon of lime zest
Directions
In a saucepan bring the coconut milk to a gentle simmer and mix in the sugarand soy sauce, and stir in the lime leaves. Add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic. Taste for the balance of sugar and salt, and adjust if necessary.
Add the vegetables, and return to a boil. Simmer gently until just cooked (If using garden peas, do not add them until the other ingredients are almost cooked, and then serve as soon as they are warmed through).
Remove the peppercorns, and serve with either rice or noodles
serves 4
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