Sunday, January 3, 2010

Sticky Thai Rice Recipe

Contributed by: Carlene Richards

3 cups uncooked short-grain white rice
4 cups water
3 cups coconut milk
2 cups white sugar
1 teaspoon salt
1 cup coconut milk
2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons tapioca starch
6 mangos, peeled and sliced
2 tablespoons toasted sesame seeds

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 3 cups coconut milk, 2 cup sugar, and 1 teaspoon salt in
a saucepan over medium heat; bring to a boil; remove from heat and set aside.
Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1 cup coconut milk, 2 tablespoon sugar, 1/2 teaspoon salt,
and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice.
Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Grilled Pineapple Dessert Recipe

Contributed by: Kristen White

1 can coconut milk
½ cup loosely packed brown sugar
Pinch of salt
1 Tbsp. coconut extract
2 Tbsp. coconut-flavored liqueur

Simply place 1 can coconut milk in a sauce pan over medium heat.
When the coconut milk is warm (don't boil it), add 1/2 cup loosely packed brown sugar, plus
a pinch of salt. Stir well. When sugar has dissolved completely, remove from heat.
If desired, stir in 1 Tbsp. coconut extract (the type you would use for baking), OR (for an
extra adult treat!) 2 Tbsp. coconut-flavored liqueur (or coconut-pineapple flavored liqueur).
Cut the Pineapple into 8-10 Spears.
Pour 1/2 the Marinade Over Pineapple Pieces.
Barbecue the Pineapple

Thai Noodles with Peanut Sauce

Contributed by: Bridget McFarland

8 ounces uncooked rice noodles
1/2 cup roasted peanuts
1 cup vegetable broth
2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 teaspoon red curry paste ( spicy!!)
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon rice wine vinegar
1 1/2 pounds medium shrimp, peeled and deveined
1 large red bell pepper, cut into thin strips
3/4 cup finely chopped seeded peeled cucumber
1/4 cup sliced green onions
1/4 cup chopped fresh basil
2 tablespoons chopped dry-roasted peanuts
1 lime, cut into 6 wedges

Cook noodles in boiling water 6 minutes.
Rinse and drain. Keep warm.
Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping
sides of bowl once.
Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet;
bring to a boil.
Reduce heat; simmer 1 minute.
Pour broth mixture into a blender or food processor; let stand 5 minutes.
Process until smooth. Stir in vinegar.
Cook shrimp in boiling water 2 minutes or until done; drain.
Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl.
Add peanut sauce; toss gently to coat. Sprinkle with chopped nuts; serve with lime wedges.

Drunken Noodles

Contributed by: Mary Stankiewicz

116-ounce packages 1/4-inch-wide flat rice noodles
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles (Add more or less for your level of spiciness)
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
1/2 cup fresh Thai basil leaves
1 fat carrot finely sliced
Bean Sprouts
Pea Pods

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring
frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat.
Add garlic and Thai chiles; sauté 30 seconds.
Add fish sauce, black soy sauce, golden mountain sauce, and sugar and cook for about 4
Minutes Add Noodles, Veggies, Thai Basil and Chiles. Toss to coat, and to warm veggies, 2-
4 minutes. Add to serving Dish, and sprinkle with additional thai basil for effect, and serve

Thai Chicken Salad with Peanuts and Lime

Contributed by: Kristen White

2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts

Using a fork, pull chicken meat from bone in shreds.
Place lettuce in a large bowl (or divide onto individual dishes).
Top lettuce with chicken, cucumber, tomato, and scallions.
In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Pot Stickers Recipe

Pot Stickers Recipe
Contributed by: Annie Klemke

1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon seasame oil
1 package of wonton wrappers
5 tablespoons of vegetable oil
3/4 cup of water
Crumble pork into a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain and set aside.
In a medium bowl, mix together the pork cabbage, green onion, ginger, water chestnuts, salt, sugar, and seasame oil.
I used a food processor in order to finely chop the cabbage, green onions, water chestnuts, and even the pork.
Chill in the refridgerator 6 to 8 hours or overnight.
For the ginger slices, I placed them in the mixture for the taste and then removed them the next day as I was making the pot stickers.
Place a tablespoon of the pork mixture into each of the wonton weappers.
Fold the wrappers, and seal the edges with a moistened fork.
I did not use the fork, but instead just molded them into a half moon shape once the edges were sealed.
In a large, deep skillet, heat 3 tablespoons of vegetable oil over medium high heat.
Place the pot stickers into the oil seam sides up.
Stiring constantly, heat 30 seconds to a minute.
Pour water into the skillet. (I chose to cover the pot stickers so that one I did not get grease all over me, and two I think it helps to steam them a little more.)
Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil.
When the bottoms begin to brown, remove pot stickers from heat.
Use whatever you wish for a dipping sauce.
I used soy sauce and chopped ginger, but if you want a little heat with your pot stickers you can also use: 1 tablespoon of chili oil, 1 teaspoon of distilled white vinegar, and 1 tablespoon of soy sauce.

Spring Rolls

Contributed by: Janelle Reske

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al
dente, and drain. Fill a large bowl with warm water.
Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro
and lettuce, leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the
lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.