• Condiments
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• Desserts
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• Entrees
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• Pastas
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• Salads
  • Broccoli Grape Salad
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• Side Dishes
  • Four Onion Gratin
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  • Kohlrabi Saute
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  • Unforgettable Coleslaw
• Soups
  • Mushroom Leek Soup with Brie Croutons
  • Potato Leek Soup
  • Spiced Cauliflower Soup
  • Sweet Corn Chowder
• Special Occassion
  • Happy Holidays Collection
  • Heart Warming Soups Collection
  • A Taste of Thai
  • Christmas Recipe Collection I
  • Christmas Recipe Collection II
  • Asian Dinner Recipe Collection
  • Thanksgiving Recipe Collection I

A Taste of Thai Recipe Collection

THAI ASPARAGUS SALAD

Ingredients:

• 1/2 lbs asparagus

Marinade:

• 2 tbsp soy sauce
• 1 1/2 tsp sugar
• 1 tbsp dark sesame oil
• 1 tbsp white vinegar
• 1 tbsp dry sherry
• 1 tsp grated ginger
• Lightly toasted sesame seeds

Whisk together marinade ingredients and set aside. Wash asparagus and remove tough ends. Ease spears into boiling water to cover. When water begins to boil again, cook for 1-2 minutes longer until tender but crisp.

Plunge into cold water to stop the cooking and set the colour. Drain well; place in shallow bowl, and cover with marinade. Chill at least 30 minutes.

Garnish with sesame seeds. Don't wait longer than 2 hours before serving.

PEANUT SATAY CHICKEN OR SHRIMP KABBOBS

Ingredients:

• 4 to 6 bamboo skewers
• 4 boneless skinless chicken breasts, cut into cubes
• 4 to 6 jumbo shrimp (or 20 medium shrimp)
• 1 C bottled Asian Family peanut satay sauce
• 1 1/2C whole wheat couscous or other favorite like roasted garlic and olive oil
• 2 large plastic re-sealable bags
• Cilantro to garnish

Have the peanut satay sauce on the table for extra dipping. Use a low-fat variety to reduce your fat in- take.

Soak Skewers in warm water while you're preparing the meal. Toss chicken cubes in a re-sealable plastic bag. Pour peanut satay sauce all over. Do the same, in a separate bag, with the shrimp. Make couscous in a stovetop pot according to package directions. Set oven to broil. Skewer chicken onto skewers, leaving small spaces between each piece of chicken. Do the same with the shrimp. Turn chicken cubes and shrimp as they brown, watching them carefully. Chicken is ready when the inside of the largest piece is white. Arrange skewers of chicken and shrimp on a bed of couscous.

THAI NOODLE SALAD

Ingredients:

• 1 bunch broccoli, cut into small bite size florets
• 1/2 lb spaghettini or rice vermicelli noodle
• 2 tsp vegetable oil
• 2 tbsp sesame oil
• 1 tbsp Chinese hot chili oil
• 2 tbsp soy sauce
• 1 tsp cider vinegar
• 1 garlic clove minced
• 4 tbsp sugar
• 3 scallions, chopped
• 1 red bell pepper, cut into strips

Cook broccoli florets in metal steamer basket set over a pan of boiling water for 7-10 minutes until tender-crisp; cool. Cook noodles in boiling salted water until tender but firm. Drain and toss with vegetable oil. Toss noodles with cooled broccoli in a large bowl. Place vegetable, sesame and chili oil, soy sauce, vinegar, garlic, and sugar in a small bowl and mix well. Add to noodle mixture and toss. Add scallions and toss. Garnish with red pepper; cover. Refrigerate several hours or overnight.

PAD THAI NOODLES

Ingredients:

• 250g Asian Family Rice Stick Noodles
• 4 eggs
• 1 bottle of Thai Kitchen Original Pad Thai Sauce
• 2 tbsp vegetable oil
• 250 g cut chicken, shrimp, vegetables, or tofu
• 1/2 C fresh bean sprouts
• 1/4 C crushed peanuts
• Garnish with lime wedges and cilantro

Soak rice noodles in hot water for 3 to 5 minutes until soft but firm. Drain and rinse with cold water. Fry eggs until scrambled. Heat vegetable oil in a wok or large prying pan. Add choice of protein and or vege- table. Add softened noodles and Pad Thai sauce. Stir- fry for 2 to 3 minutes until noodles are tender and coated with sauce. Add bean sprouts and eggs. Mix well to combine. Sprinkle with crushed peanuts and garnish.

PANIKEKE LAPOTOPOTO DOUGNUTS

Ingredients:

• 2 C flour
• 2 tsp baking powder
• 1 C sugar
• 1 egg
• 1 tbsp salad oil
• 1 tsp coconut extract
• 1/4 C Carnation canned milk
• 1/4 C water
• 2 very ripe bananas, mashed
• Vegetable oil for deep frying
• Granulated sugar (optional)

Sift flour and baking powder. Add sugar to dry in- gredients. Add remaining ingredients. Stir with spoon to mix well. Heat oil in medium size pan to 380 degrees. Drop batter by teaspoonfuls into hot oil. Cook until brown. Remove with a slotted spoon and drain on paper towel. Roll in sugar while hot if desired.