Recipes
As regular readers will know, I make a point of trying to cook a dinner for anyone who has me stay in their home for more than a day or two. The two menus I’ve prepared so far are an Italian meal and a Thai(ish) one.
At the suggestion of Jeff, one of my hosts in Melbourne, Australia, and since so many other people who’ve tried them have asked for recipes, I’ve decided to inc>lude the recipes for the dishes I’ve made here.
Thai Mango Salad:
Salad
2-3 ripe but firm mangos
1 bunch green (spring) onions
1-2 sweet red peppers (capsicums)
150g small pieces (granulated) unsalted peanuts
2 small carrots, coarsely grated
Dressing
200ml lime juice (perhaps 5 juicy limes)
50ml soy sauce
50ml peanut or other low-flavour vegetable oil
100ml brown sugar
ground chillis to taste
1. Cut mangos and peppers into thin strips 5-10cm long
2. Cut onions diagonally into pieces about 2-3cm long (use just greens if you don’t want the salad too oniony)
3. Mix vegetables in a large bowl
4. Throroughly mix all dressing ingredients until sugar is disolved and liquids are well mixed
5. Pour dressing over vegetables and mix salad thoroughly
6. Top salad with peanuts before serving
Tom Yum (Thai Lemongrass Hot and Sour Soup)
“Flavouring” ingredients
3-5 stalks lemongrass
6-8 kaffir lime leaves (or zest from 2-3 limes if unavailable)
2-3 litres vegetable stock (cubes or powder if necessary)
ground chillis to taste
100ml soy sauce
75ml vegetable oil
Soup ingredients
500g small white mushrooms (or larger ones halved/quartered)
200g bean sprouts
1 bunch green (spring) onions (just use the white bits from the salad if you like)
200ml coriander (cilantro) leaves, well washed
300g pre-cooked shrimp or chicken pieces (optional)
Garnish
2 tomatos cut into 6ths or 8ths
1. Split lemongrass lengthwise, then cut into 2cm lengths
1. Saute all solid “Flavouring Ingredients” for 5 minutes or so
2. Add stock (or water and then powder if using instant) and soy sauce
3. Let liquid come to a boil and simmer for 10-15 minutes
4. Strain liquid
5. Add Soup Ingredients then simmer for another 5 minutes
6. Remove from heat
7. Garnish with 2-3 tomato slices when serving
Noodles With Peanut Sauce
Sauce
250g peanut butter
75ml soy sauce
100g brown sugar
200ml water
1 small ginger root, finely chopped
ground chillis to taste
Noodles
200g thick rice noodles
1-2 green peppers (capsicums)
1-2 sweet red or yellow peppers (capsicums)
1 bunch green (spring) onions
2-3 small carrots
1 pkg (about 300g) extra firm tofu
50ml vegetable oil
Garnish
250g bean sprouts
coriander (cilantro) leaves
1. Soak noodles in very hot tap water for 20-30 minutes (until flexible)
2. Mix all sauce ingredients until sugar is dissolved and all others are distributed evenly
3. Cut all remaining noodle ingredients into thin strips
4. Sautee all vegetables for 2-3 minutes
5. Add sauce, mix well, continue sitrring and cooking for 3 minutes
6. Add noodles, continue to mix and cook for 5-7 minutes
7. Add bean sprouts and mix well
8. Serve topped with coriander leaves
Tags: Continuing
Llew
November 12th, 2004 at 5:41 pm
You have no idea how happy you have made me since you put your mango salad recipe up. Yum!!!!
November 14th, 2004 at 4:37 pm
Hey Llew,
Will you please come back and show me in which aisle of the Vic Market you found the lime leaves??? And what tram do I catch again???
For anyone reading this, if Llew is coming anywhere near your part of the world, write him mails, drive the streets searching and put the word out on the street in an effort to make him stay. You were excellent company, and probably still are… 🙂
It was great to have you stay mate. You’re always welcome – we look forward to the next visit!
Cheerio,
Jeff