Sunday, November 8, 2009

Sunday Night Dinner Party


We invited our neighbours Terry and Serena over for dinner tonight.  I had some wild shrimp from the Farmer's Market and thought they'd be great in some Pad Thai noodles.  I still haven't perfected my pad thai recipe so I am not going to post it yet, but my Thai Salad Rolls are pretty awesome, as was the dessert of Thai Fried Bananas.  There were lots of laughs and a good time was had by all.

THAI SALAD ROLLS with Peanut Chili Dipping Sauce

Rice papers
Organic lettuce
Organic cilantro leaves
Organic carrot, very finely sliced in matchsticks
Organic green onion, thinly sliced
Organic tofu
Organic tamari
Organic sesame oil

Method:  Cut the tofu into long chunks, toss with a bit of tamari and sesame oil and broil in an oven until they start to brown.  Remove and cool.
     Fill a bowl with warm tap water.  Take one of the rice papers and soak in the water for a couple of minutes, or when they just start to soften.  Lay it on a flat surface and fill with a bit of each of the veggies and tofu.  Roll like a burrito and place in an airtight container until ready to eat.  These are best made not too long before they will be consumed, as the papers dry out easily.

PEANUT CHILI DIPPING SAUCE

3/4 cup organic peanut butter
1/2 Tbsp organic tamari
1/4 cup sweet thai chili sauce (the kind for dipping)
1/4 cup warm water
2 tsp thai hot chili sauce ( i think it's called saracha chili sauce)

Method:  Mix all ingredients together and serve with the Salad Rolls.


FRIED BANANAS with Coconut Ice Cream and Crystalized Ginger

4 organic banans, cut in half and then into four pieces
1 cup rice flour
1/4 cup tapioca flour
1/2 tsp baking soda
2 Tbsp organic sugar
1 tsp sea salt
1/2 cup organic unsweetened coconut
1 cup water
1 organic egg, lightly beaten
organic palm oil for frying
4 pieces crystalized ginger, cut into tiny pieces
So Delicious Coconut Milk Vanilla Ice Cream


Method:  Heat the palm oil in a deep fryer to 375*.  Mix all the dry ingredients into a bowl. Slowly add the water and then the egg.  Dip 4 pieces of banana into the batter and deep fry until the bananas are golden.  Serve with some of the ice cream and sprinkle with the ginger.  Repeat.

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