Recipes Included On This Page Tahini Chicken Salad Thai Sour and Spicy Prawn Soup - Tom Yam Kung Thai Sweet and Sour Pork Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tahini Chicken Salad Recipe By : Gourmet, July 2004: Gourmet Entertains Serving Size : 6 Preparation Time :0:30 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves with skin and bones [4 to 4 1/2 pounds total] 2 tablespoons extra-virgin olive oil 1/2 teaspoon black pepper 2 teaspoons salt 2/3 cup well-stirred tahini [Middle Eastern sesame paste] 1/2 cup water 1/2 cup fresh lemon juice 4 garlic cloves -- chopped 1/2 teaspoon sugar 1/2 pound sugar snap peas -- trimmed 1 red bell pepper -- cut into 1/4-inch-thick strips 1/4 cup sesame seeds -- toasted Put oven rack in middle position and preheat oven to 450F. Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes. While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth. Blanch sugar snaps in a 2-quart saucepan of boiling salted water 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well. When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch- wide strips and transfer to a large bowl. Add sugar snaps, bell pepper and dressing; toss to coat. Sprinkle with sesame seeds. Cooks' notes: Chicken salad (without sugar snaps and sesame seeds) can be made 1 day ahead. Add sugar snaps and sesame seeds just before serving and thin dressing with warm water as needed. Sugar snaps can be blanched 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. Makes 6 servings. Cuisine : "Middle Eastern" Source : "Epicurious Food" S(Formatted by Chupa): "10.17.04" Copyright : "© 2003 CondéNet Inc." Start to Finish Time: "2:00" NOTES : This salad is so much lighter and fresher-tasting than mayonnaise- based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Contributed to the FareShare Gazette by Chupababi; 7 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 8g Fat (70.7% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 713mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Thai Sour and Spicy Prawn Soup - Tom Yam Kung Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large raw prawns 3 cups chicken stock 5 Thai chillies -- or more to taste [yellow are the hottest otherwise try fresh red chillies] 5 slices galangal -- (this is a slim finger root; use root ginger if you can't find it but in a smaller quantity as galangal is more delicate) 1 stalk lemon grass [take out the hard centre choke and cut into short sections] 4 tablespoons lime juice 3 tablespoons Nam Pla -- (Thai fish sauce) [use a light soya sauce if you can't find the real thing] 1/2 pound button mushrooms -- halved 1 tablespoon coarsely chopped coriander leaves Shell and devein the prawns then wash them thoroughly. Heat the stock to boiling add the lemon grass galangal and prawns. Season with lime juice chillies and fish sauce. Add the chopped coriander and mushrooms. Remove from the heat and serve hot. Do not allow the dish to boil for more than a few seconds after adding the prawns or they will go tough and rubbery. If using the small pre-cooked prawns add them at the very last minute and simply heat through. You can substitute any white fish cut into chunks for the prawns. Can't find lime juice? Use 2 to 3 tablespoons of lime cordial such as Rose's; the sweetness will be disguised by the fire of the chillies. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" Contributed to the FareShare Gazette by Chupababi; 28 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (9.8% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1613mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit. * Exported from MasterCook * Thai Sweet and Sour Pork Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean pork -- sliced into thin 2x1-inch strips 3 ounces mushrooms -- sliced [tinned straw or fresh button] 2 tomatoes -- cut into six wedges 1/2 cup spring onions -- cut into 1-inch lengths 1 teaspoon chopped garlic 3 fresh chillies -- deseeded and sliced diagonally 1/2 cup chicken stock 1 tablespoon vinegar 2 tablespoons tomato sauce 2 tablespoons sugar 1 tablespoon vegetable oil 1 tablespoon fish sauce -- (Nam Pla) 1 tablespoon tapioca flour 1/3 cup sliced onion 1 teaspoon pepper 1/4 teaspoon salt 1 tablespoon chopped fresh coriander 1/2 cup cucumber -- cut lengthways into quarters, sliced half an inch thick Heat the oil in a wok or heavy based pan and brown the garlic. Add the pork and cook for five minutes over a high flame stirring constantly then add the mushrooms, spring onions, onions, chillies, vinegar, tomato sauce, sugar, fish stock, then the tomatoes. Add half the chicken stock. Stir well. Mix the remaining stock slowly with the tapioca flour blend well and pour slowly into the wok stirring gently until the sauce thickens. Season to taste with the salt and pepper garnish with cucumber and coriander. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : Tapioca flour is the main thickening ingredient in Thai cooking; it is very similar to arrow root but much cheaper. Use arrow root or corn flour as a substitute. Omit the salt if you are using a ready salted cube for your stock. Contributed to the FareShare Gazette by Chupababi; 29 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 4g Fat (37.7% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 457mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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