![]() ![]() Grilled medium rare beef with lemon juice, lettuce, tomatoes, red onions and chili peppers.Ĭalamari and prawns boiled with cashew nuts, onions and white fungus mushrooms then served in spicy lime dressing. With fresh baby spinach, mushrooms and our chef's own secret sauce. Minced chicken tossed with spicy lime dressing, red onions, dried chili and touch of rice powder. Sliced green papaya with carrots, tomatoes, chili pepper, in lemon dressing topped with ground peanuts and fresh shrimp. Sticks of freshly cut salmon lightly dusted with yellow curry powder then deep-fried and served with sweet and sour sauce.įresh greens salad top with grilled salmon, mangoes and lime dressing. New Zealand mussels steamed in a clay-pot with touch of white wine, garlic, lemon grass, onions, bell pepper and basil. Spinach wrap with toasted coconut, red onion, limes, ginger, cashew nuts, fresh shrimp, served with brown homemade sauce. Marinated prawns in egg roll skins deep-fried and served with sweet and sour sauce. Skewered chicken marinated with Thai herbs, served with cucumber relish and peanut sauce.ĭeep-fried Calamari served with sweet and sour sauce. Ground white fish, blended with curry paste, sliced green beans, deep-fried, served with cucumber salad.ĭeep fried chicken wings glazed with a mild spicy sauce.įried boneless chicken wings stuffed with silver noodles, ground chicken, black dried mushrooms & vegetables, served with a plum sauce. Steamed rice skins filled with glass noodles, vegetables, chicken and shrimp, served with peanut sauce.įried organic tofu served with sweet and sour sauce. Also, did you know that rice freezes awesomely? No? Well, now you do.Fried rolls stuffed with bean thread noodles, mushrooms, cabbage and carrots served with sweet & sour sauce. Of course, I also had to replace the cilantro with parsley, because gross. This dish is best with leftover Jasmine rice, which is perfect for me since I never seem to make the correct amount of rice for a meal. I’ve also reduced the soy sauce because I found it was a bit salty and I don’t buy a low-sodium version, but again, this might vary depending on the brand you buy. I find that the amount of stock needed depends entirely on your rice. I found the original recipe in a Fine Cooking magazine and have adapted it to include more shrimp, vegetables and a tiny bit of chicken or vegetable stock to give it a bit of moisture. But then again, it might taste like a party in your mouth and totally blow your mind, so I guess you’ll only know once you’ve tried it. Now, if you are the “traditional” fried rice sort (scrambled eggs, peas, etc.), this Thai variation may not be for you. But then again, I’m no culinary expert, so maybe it’s totally doable? And I suppose fried rice wouldn’t really be fried rice without the rice component. We could never leave out the pineapple, since it kind of gives the dish its Thai-ishness aspect. Heck, it would probably be good without anything. But it could easily be substituted with chicken, fish or tofu. I haven’t made this recipe with anything but shrimp because it’s quick to cook. I don’t know what it is about the fruit and nut combination that makes me all aflutter, but it works, so I just go with it. If that recipe includes shrimp, cashews and pineapple, even better. So when I find a healthy recipe that I can get on the table in 30 minutes (including prep time), I jump all over it. and start throwing supper together immediately. Working a full-time job and factoring in daycare drop-offs and pick-ups undoubtedly leaves me strapped for time. ![]()
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