Thai Golden Bags

Description

Back at it again with some simple, but absolutely delicious appetizer. There are many different types of Thai appetizers, however, the one that I relish has to be one of these golden bags. I truly love the taste of this appetizer. Even though it only has two flavors which are saltiness and a little hint of sourness, I can easily eat it beyond an extent. A side of sweet and sour greatly complements this appetizer. This particular appetizer relies on a lot less on distinct flavors of Thai ingredients, as a matter of fact, it's actually quite flexible, and therefore I think that it can stand up to a a lot of substitutions. In addition, these appealing and mouthwatering golden bags make the perfect party appetizers.They are extremely cute and kids love them. Thank for your support, tune in for more.

Ingredients Edit

• 6 ounces ground pork
• 2 ounces shrimp, peeled and deveined
• 2 wood ear mushrooms, soaked and chopped
• 1 clove garlic, minced
• 2 tablespoons green onions, finely chopped
• 2 tablespoons mushroom soy sauce (or 1 tbsp fish sauce and 1 tsp soy sauce)
• 1 teaspoon white pepper
• 25 wonton wrappers
• 25 chives, green part only (optional) or 5 – 10 green onions, green part only (optional)
• vegetable oil
• Thai sweet chili sauce

Directions Edit

1. Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper.
2. Scoop a teaspoonful of mixture onto the wrapper.
3. Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up. (Optional: Tie with a chive (be sure to knot it twice so it doesn’t come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips lengthwise and tie around the bags.)
4. Heat oil in deep fryer or wok until very hot.
5. Fry until golden brown. Place on a paper towel to drain excess oil.
6. Serve with Thai sweet chili sauce.

Citation: http://recipes.wikia.com/

Vietnamese blessing

Vietnamese Spring Roll aka Goi Cuon 

History

Vietnamese cuisine is consisted of an variety of delicious food ranging from appetizers, entrees, and even deserts. However, if I had to write a review on it, it has to be no other than Vietnamese Spring Roll aka Goi Cuon as known by typical Vietnamese. Goi Cuon is a mouthwatering and  wholesome Vietnamese appetizer traditionally consisting of pork or shrimp, prawn, veggies, rice vermicelli, and rice paper, In addition to the tastiness, this delicious appetizer contains Vietnamese herbs that help facilitate your digestive system and excretory system. A minority of people believe that Vietnamese summer rolls originate from China since they are similar in form to Chinese spring roll. On the other hand, others believe their origins are from Vietnam since the ingredients are contrasting and they are served freshly instead of being fried. Highly recommend, go and give it a try. Thank you for your support, stay tuned and updated. Peace.

 INGREDIENTS

For the peanut sauce:

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tablespoons Hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons soy sauce

1 tablespoon granulated sugar

2 1/4 teaspoons chili-garlic paste

1 medium garlic clove, mashed to a paste

1/2 teaspoon toasted sesame oil

For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined 

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves

16 small fresh cilantro sprigs

2 Serrano chilies, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

8 Bib lettuce leaves, cut in half

 

Citation: http://www.chowhound.com/

    

California Roll

History

 Talking about one of  the most basic, common, and delicious rolls, the first name that comes up is no other than the California roll. A California roll is a makizushi, a type of sushi roll which is consisted of sushi rice,crab sticks, cucumbers, sesame- seed and avocado. In addition, side orders of wasabi, red ginger, and soy or eel sauce complement the roll impeccably. California roll first originated from an Tojo-maki roll created in Vancouver, Canada by chef Hidekazu Tojo.The widely accepted version of the invention of the California roll is attributed to Ichiro Mashita, a sushi chef in LA. He began substituting avocado for toro which is  (fatty tuna), and after multiple experimentation, the California roll was born in the 60s. As one of the most prominent styles of sushi in the US market, the roll has been influential in sushi's global popularity and in inspiring sushi chefs through out the world in conjuring this non-traditional cuisine.

Recipe

IngredientsJuice of 1/2 lemon1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces4 sheets nori1/2 batch sushi rice, recipe follows1/3 cup sesame seeds, toasted1 small cucumber, peeled, seeded, and cut into matchstick-size pieces4 crabsticks, torn into piecesPickled ginger, for servingWasabi, for servingSoy sauce, for servingSushi Rice:2 cups sushi or short grain rice2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt

DirectionsWatch how to make this recipe.Squeeze the lemon juice over the avocado to prevent browning.Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.Sushi Rice:Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Citation; http://www.foodnetwork.com/

Thai Fried Rice

History

Talking about the most traditional, popular and common in Asia has to be no other than Thai Fried Rice aka Khao Phat. Thai Fried Rice is a variety of fried rice typical of central Thai cuisine. In Thailand, khao means rice and phat means to stir- fry. Thai Fried Rice is the most delicious and basic dish to conjure up. There are various kinds of fried rice ranging from seafood to vegetable to meat. What makes Thai Fried Rice different than any other fried rices is the fact that we use jasmine rice instead of typical long grain rice. In the United States of America, it may be difficult to find a traditional Thai Fried Rice, however, I know a place that has it, The place or restaurant is called Sea Siam Restaurant. Lastly, listed below are the recipe and ingredients on how to make Thai Fried Rice just in case my loyal viewers want to try making it at home. Thank you for your support, stay tune.

    

Ingredients

• 
  3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon white sugar
• 1/2 cup peanut oil for frying
• 4 cups cooked jasmine rice, chilled
• 6 large cloves garlic clove, crushed
• 2 serrano peppers, crushed

• 1 pound boneless, skinless chicken breast, cut into thin strips
  
  

  
• 1 red pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 2 cups sweet Thai basil
• 1 cucumber, sliced (optional)
• 1/2 cup cilantro sprigs (optional)
• Add all ingredients to list

Directions

Print 

• Prep
  30 m
• Cook
  10 m
• Ready In
  40 m

1. Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
3. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
4. Citation: http://allrecipes.com

Mango Sticky Rice Pudding

History

 Speaking of scrumptious and traditional thai desert; the name that comes up every time people refer to is (Khao Niaow Ma Muang) or Mango Sticky Rice Pudding. Mango Sticky Rice Pudding has been around since the 14th century."This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants."This classic and mouthwatering desert has many twists and flavors to it. Unlike typical thai deserts which are only sweet, this desert actually has sweetness and creaminess of the sticky rice and sourness from the ripened mango. In addition the tastiness of the desert, it's elementarily easy to conjure up. All you need are these ingredients below.

   INGREDIENTS

• 1 1/2 cups glutinous (sweet) rice
• 1 1/3 cups well-stirred canned unsweetened coconut milk
• 1/3 cup plus 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds, toasted lightly
• 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

Directions

Print 

• Prep
  10 m
• Cook
  20 m
• Ready In
  1 h 30 m

1. 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.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 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.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. 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.
   Citation:http://allrecipes.com

Papaya Salad

History

Papaya salad is the most traditional and original salad in Thailand. Papaya salad is eaten by people from all ages, from little infants to elderly. A traditional papaya is spicy, sour, salty, and has a little bit of sweetness. As a matter of fact, there are various types of papaya salad, for instance, there Thai papaya salad, Vietnamese papaya salad, Laos papaya salad, and much more. However, my favorite kind of papaya salad can not be any other except Thai papaya salad. The reason that that I prefer Thai papaya salad over any other salad is because mainly of the herby vegetables and rich spices. If any of my viewers are interested in trying this heavenly mouthwatering and wholesome salad, you can stop by Sea Siam Restaurant. Thank you for your support, have a great Spring Break.

FOR THE DRESSING

1. • 1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
   • 1 tablespoon minced peeled fresh ginger
   • 1 fresh Thai bird chili, or more to taste
   • 1/2 teaspoon minced garlic
   • 1/2 teaspoon minced shallot
   • 2 tablespoons palm or brown sugar, or more to taste
   • 1 tablespoon fish sauce, or more to taste
   • Juice of 3 limes, or more to taste
2. FOR THE SALAD
   • 4 Chinese long beans, trimmed
   • 1 cup loosely packed fresh Thai basil leaves
   • 1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
   • 2 cups julienned peeled green (unripe) papaya
   • 2 cups julienned peeled cucumber
   • 1 cup julienned peeled green (unripe) mango
   • 2 cups julienned peeled ripe mango
   • 3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
   • 3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
   • 3/4 cup lightly crushed salted roasted peanuts.

Citation: http://www.epicurious.com