Read Online THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo - Free Book Online Page A
Authors: Jennifer Malott Kotylo
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dessert soup, but it's not. Mangoes and papayas are regularly used in both savory and sweet dishes throughout Asia, and this chilled soup is a great example. It is a perfect summer dish.
Salads
Serves 2–4
This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.
Spicy Rice Salad
For the dressing:
½ cup rice vinegar
½ cup fish sauce
¼ cup sesame oil
¼ cup hot chili oil
¼ cup lime juice
For the salad:
2 cups long-grained rice (preferably Jasmine)
4–6 green onions, trimmed and thinly sliced
2 carrots, peeled and diced
1 sweet red pepper, seeded and diced
1 serrano chili pepper, seeded and minced
¼–½ cup chopped mint
¼–½ cup chopped cilantro
1 pound cooked shrimp
cup chopped unsalted peanuts
Lime wedges
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
Pour approximatelyof the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
Pour approximatelyof the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Spicy Shrimp Salad
For the dressing:
3 tablespoons sugar
4 tablespoons fish sauce
cup lime juice
2 tablespoons prepared chili sauce
For the salad:
¾ pound cooked shrimp
¼ cup chopped mint
1 small red onion, thinly sliced
2 green onions, trimmed and thinly sliced
2 cucumbers, peeled and thinly sliced
Bibb lettuce leaves
In a small bowl, combine all the dressing ingredients. Stir until the sugar dissolves completely.
In a large bowl, combine all of the salad ingredients except the lettuce. Pour the dressing over and toss to coat.
To serve, place the lettuce leaves on individual plates. Mound a portion of the shrimp salad on top of the leaves. Serve immediately.
Peeling Tomatoes
The trick to peeling tomatoes is to quickly blanch them in boiling water before removing the skin. Bring a pan of water to boil, then throw in the tomato for 15 to 30 seconds. Using a slotted spoon, remove the tomato from the water and run it under cold water until it is cool enough to handle. Using the tip of a knife, pull up a small piece of skin, then simply pull the skin off the flesh .
Serves 2–4
The cooked shrimp add great color and texture to this salad, but it's equally tasty if you substitute cooked
Salads
Serves 2–4
This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.
Spicy Rice Salad
For the dressing:
½ cup rice vinegar
½ cup fish sauce
¼ cup sesame oil
¼ cup hot chili oil
¼ cup lime juice
For the salad:
2 cups long-grained rice (preferably Jasmine)
4–6 green onions, trimmed and thinly sliced
2 carrots, peeled and diced
1 sweet red pepper, seeded and diced
1 serrano chili pepper, seeded and minced
¼–½ cup chopped mint
¼–½ cup chopped cilantro
1 pound cooked shrimp
cup chopped unsalted peanuts
Lime wedges
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
Pour approximatelyof the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Whisk together all of the dressing ingredients; set aside.
Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
Pour approximatelyof the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
To serve, place on individual plates and garnish with peanuts and lime wedges.
Vinegar Distinctions
Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.
Yields approx. 8 cups
This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.
Spicy Shrimp Salad
For the dressing:
3 tablespoons sugar
4 tablespoons fish sauce
cup lime juice
2 tablespoons prepared chili sauce
For the salad:
¾ pound cooked shrimp
¼ cup chopped mint
1 small red onion, thinly sliced
2 green onions, trimmed and thinly sliced
2 cucumbers, peeled and thinly sliced
Bibb lettuce leaves
In a small bowl, combine all the dressing ingredients. Stir until the sugar dissolves completely.
In a large bowl, combine all of the salad ingredients except the lettuce. Pour the dressing over and toss to coat.
To serve, place the lettuce leaves on individual plates. Mound a portion of the shrimp salad on top of the leaves. Serve immediately.
Peeling Tomatoes
The trick to peeling tomatoes is to quickly blanch them in boiling water before removing the skin. Bring a pan of water to boil, then throw in the tomato for 15 to 30 seconds. Using a slotted spoon, remove the tomato from the water and run it under cold water until it is cool enough to handle. Using the tip of a knife, pull up a small piece of skin, then simply pull the skin off the flesh .
Serves 2–4
The cooked shrimp add great color and texture to this salad, but it's equally tasty if you substitute cooked
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