We hosted a party for about twenty guests, where I decided to create a fusion of classic Thai and other Asian flavors. Here is a sampling of the dishes of that evening:
Crispy Lettuce Cups
This dish was a last minute concoction. I had julienne (long strips) of fresh ginger, carrots, and green papaya left over. I tore up lettuce leaves into bite size pieces, heaped a teaspoonful of the vegetables, along with crushed peanuts into these lettuce cups with a dash of lime juice. I served it with peanut sauce and sweet chilli sauce.
Home-made Spring Rolls
I used spring roll wraps from a local grocery store. I sauteed cabbage, tofu, carrots, cilantro, mushrooms and added vinegar, lime juice and soy sauce. Once the mixture cooled down, I wrapped it into the springroll wrap and fried it in Saffola oil. After I took it out, I cut it into halves, and served it.
Lamb Kebobs in Lemon Grass Sticks
I wanted to get Lamb into Thai cooking. I bought some ground lamb, added lemon grass, red curry paste and cilantro. I made it into small balls, and was wondering what to use to cook it. I had sticks of lemon grass, so went ahead and used them to broil the lamb in the oven. This dish was a big hit, and was gone in no time!
This dish was really for the kids who were coming. And my 9-year old loves it! I marinated the chicken in coconut milk, with tamarind, red curry paste, and palm sugar. It’s great if you grill it. I decided to broil it. The kids loved it.
Steamed Mackerel in Coconut Lime Sauce
I wanted to make this dish for my friend’s husband, who simply loves fish! It was his first time tasting my cooking. I got fresh Mackerel from the Fish Market that morning, and marinated it in lime juice and galangal. I steamed the fish wrapped in a banana leaf, and then made a coconut sauce with lime to go with the fish.
Sweet and Sour Tofu with Asparagus
This was a fusion creation. It had hoisun sauce (typically used in Chinese cooking), rice wine vinegar to give it a sweet and sour taste, and fresh asparagus from the Farmer’s Market! The soft tofu was sautee’d and not fried, for the “lo carb” and “high protein” effect!
Green Curry with Vegetables
This was especially for the vegetarians (and that includes me!). Lots of vegetables like bok choi, egg plant, broccoli and onions, with coconut milk and green curry paste. The garnish was strips of red bell pepper and fresh thai basil.
We had Banana Flambee’ with Orange Juice and Cognac, served with Coconut Ice Cream. My official photographer was in no shape to take any more pictures by then! And by the time we were ready to click one, it was all gone!