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Tag Archives | Thailand

Thai Larb

Thai Larb is a pork and raw vegetable lettuce wrap with umami depth and toasted ground rice.

‘Great Sauces Transform Good Food into Gourmet’ 

Opal Thai

Opal Thai in Haleiwa on the North Shore of Oahu is one of those not-to-be-missed eating experiences. A block or two from the famous Matsumoto’s Shaved Ice, Thai food lovers, including me, rave about the fabulous dishes.

Opal, the proprietor, has an outgoing, engaging interaction with every table of diners. He greets you then takes the menus out of your hands and chucks them on the bench. “I’ll take care of you, no worry,” and then he administers a pop quiz. “Name five Thai dishes you’ve eaten recently”. My daughter and I have both been to Thailand and love Thai food but we were taken off guard. We stammered through Pad Thai, Satay, Curry and Mango Coconut Rice. He announces, “I’ll take care of you guys and you’ll love it” he prescribes. His only question, “How hot do you dare?”

Thai Larb with Lettuce WedgesIn a few minutes several dishes appeared. We started with Thai Pork Larb and then enjoyed Drunken Noodles and Shrimp with Crisp Vegetables. Wow! I loved it all, every bite; but the Larb, so amazing; crisp raw vegetables, pork with fish sauce and lime juice scooped in a lettuce wrap. I decided to recreate it when I returned to Washington, DC. Two days later while still suffering from major jet lag, I made my first version.

Drawing from notes, Opal memory and “Cooking with Poo”, a cookbook my daughter brought home from her cooking class in Thailand, my first attempt was close. Tweaked the recipe into this version. I’m raving over the umami flavors of Thai food and crunchy vegetables eaten fresh, raw. This recipe is for my family members who didn’t make it to Opals.

You may also enjoy Thai Chicken with Fresh Basil and Vietnamese Kabobs.

2013 AniversaRecipe – Indiana Succotash
2012 AniversaRecipe – Caprese Salad
2011 AniversaRecipe – Panzanella

Recipe: Thai Pork Larb

Active Time: 25 Minutes | Total Time: 25 Minutes | Yield: 4 Servings

Ingredients
Pork Larb1 Tbsp rice
3 Tbsp water
2 Tbsp minced ginger
1 lb ground pork
1/2 tsp chili powder
3 Tbsp fish sauce
3 Tbsp fresh lime juice
1 small red onion, diced
4 stalks green onion, sliced
2 Tbsp finely chopped lemon grass
2 Tbsp chopped cilantro
1/2 head iceberg lettuce
1 large carrot, shredded
3/4 cup shredded red cabbage
1 Tbsp chopped mint, optional

Special Equipment – large skillet

Instructions
1 Heat skillet on high without oil. Place Toasted Ricerice kernels in the dry pan. Stirring continuously, toast them until they turn golden, about 3-4 minutes. Remove rice kernels to a plate to cool.

2 Add water and ginger to the skillet and bring to a boil. Add ground pork and cook until gray, breaking down into small clumps while it cooks. Take the skillet off the heat.

3 Meanwhile cut the lettuce into 2 wedges. Grind the rice into coarse rice powder with a blender, food processor or coffee grinder devoted to spices.

4 Stir chili powder, fish sauce, lime juice, red onion, green onion, lemon grass, cilantro and coarse rice powder into the pork mixture.

5 Place meat and vegetable mixture on a platter with shredded carrots, red cabbage and lettuce wedges. Make lettuce wraps by spooning pork mixture and shredded vegetables into lettuce leaves.

Information
Notes
Add a little chopped fresh mint, if desired.

Applications
Serve this as a starter salad before main course Thai dishes or as the main course.

Dish Designer

  • Exchange ground pork for ground turkey or chicken.

InspirationOpal Thai and Cooking with Poo

SaucyCuisine.com
Cook with Sauces
Thai Larb
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: August 23, 2014

Continue Reading · 0

Mango Sticky Rice

Mango Sticky Rice is sweet rice with sweetened
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coconut milk and laden with ripe slices of fresh mango.

The Sauce: Sweetened Coconut Sauce – This simple sauce is made with coconut milk and palm sugar and heated just enough to melt the sugar.

‘Great Sauces Transform Good Food into Gourmet’ 

Sweet rice

Sticky rice is made from a short grain glutinous or sweet rice. When dry it’s opaque but becomes semi-transparent and glossy when steamed. Though the grains remain in tact, it becomes very sticky and almost glued together, hence the name. But, it does not contain gluten. It’s stickier than Asian rice. The chewiness lends itself to a dessert sweetened with coconut milk and palm sugar. Crowned with ripe slices of mango and doused with extra coconut sauce, it’s fit for a queen.

Mango Sticky RiceMango season peaks May to September. Now is the perfect time to find ripe mangos. They’re flown in from the southern hemisphere in the winter so you can purchase them just about anytime if you’re craving Mango Sticky Rice.

My favorite mango memories are from visits to the Philippines where they pick them in the morning at the peak of ripeness and slice and dice them table-side. Wow, a ripe mango on coconut sticky rice is divine. I have friends that patronize Thai restaurants just for this tropical dessert. This rice cooker method (and can also cook in a saucepan) means we can make it at home.

You may also enjoy Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Thai Chicken with Fresh Basil, Red Curry Tomato Tofu and Vietnamese Kabobs with Dipping Sauce.

2013 AniversaRecipe – Double Chocolate Fudge Brownies
2012 AniversaRecipe – Strawberries and Cream with Pound Cupcakes
2011 AniversaRecipe – Sesame Cashew Granola

Recipe: Mango Sticky Rice

Active Time: 30 Minutes | Total Time: 30 Minutes plus soaking | Yield: 6 Servings

Ingredients
Sweet Rice1 1/2 cups glutinous rice or sweet rice
1 cup water
1/2 tsp salt, divided
1 14-oz can coconut milk
3/4 cup palm sugar
3 ripe mangos, peeled and sliced
mint or Thai basil
sesame seeds

Special Equipment – rice cooker or saucepan

Instructions
1 Soak glutinous rice in a bowl covered in a generous amount of water for at least 1 hour and up to overnight. Rinse and drain.

2 Place rice in a rice cooker with 1 cup water, 1/4 teaspoon salt and cook until done. Then allow to steam with the lid on for another 10 minutes.

Sweetened Coconut Milk3 Meanwhile heat, but don’t boil, coconut milk, palm sugar and 1/4 teaspoon salt in a saucepan to dissolve the sugar.

4 Combine sweetened coconut milk with rice 1/4 cup at a time until it is thoroughly mixed but still sticky, using about 1 cup or so.

5 Serve a scoop of sticky rice on a plate or in an open bowl. Ladle a few tablespoons of remaining sweetened coconut milk over each serving of rice. Arrange 5-7 slices of mango on the top or side. Garnish with a sprig of mint or Thai basil and sesame seeds.

Information
Notes
This recipe requires sweet or glutinous rice. It won’t work with regular long grain or Asian rice.

Palm SugarIf you don’t have a rice cooker, use a covered saucepan. Bring rice, 1 cup water and salt to boil. Simmer for about 15-20 minutes, then allow to steam off the heat for 10 minutes with the lid on.

Palm sugar is a staple in Thailand. Find it either in a jar or in hardened ‘kiss’ shaped pieces. If you are using the latter, use a knife to shave and chop it into small pieces so it will melt more easily.

Applications
Traditionally served for dessert with Thai cuisine.

Dish Designer

  • Exchange palm for light brown sugar.

Inspiration – Melanie Butler

SaucyCuisine.com
Cook with Sauces
Mango Sticky Rice
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: April 11, 2014

Continue Reading · 0

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