its been awhile...but..recipe blitzkreig

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Thai Salad

 

* salad greens

* 1/2 cup oil

* 1/4 cup soya sauce

* 1/4 cup cider vinegar

* 1/4 cup sugar

* 2 tsp garlic, minced

* 1 tsp ginger

* 1/4 cup sesame seeds

* 1/4 cup peanuts, unsalted

* 1/4 cup sunflower seeds, unsalted

* 1/4 - 1/3 pack of ramen noodles, broken up

 

1. Combine the oil, soya sauce, vinegar, sugar, garlic and ginger. Shake

well.

 

2. Mix sesame seeds, peanuts, sunflower seeds and ramen noodles on a

pan. Toast together in oven for about 10 minutes at 350°.

 

3. Arrange salad greens in a bowl and pour salad dressing over top.

Sprinkle seed and nut mixture over salad.

 

 

 

Kaoneaw Mamong (Thai Sweet Rice with Mangoes)

 

" Kaoneaw Mamong " (literally, sticky rice with

mangoes.)

 

3 cups of sweet rice

1 can of coconut milk

1/2 cup of sugar (or more)

1 to 2 ripe mangoes

2 to 3 tbsps. of tiny yellow beans [optional]

1 tbsp. of cornstarch in 2 tblsp of cold water

 

Wash and rinse the rice in cold water until clean.

Soak the rice in water overnight (so it'll absorb some water).

Line the steamer with cheesecloth, and pour the rice

onto it, draining the water.

Cook the rice for about 35 to 45 minutes or until cooked, periodically

sprinkle water on it to keep it moist.

In a saucepan, stir in 3/4 can of the coconut milk, and when it boils, add

3/8 cup of sugar.

When the rice is cooked, put it in a large container, and quickly add the

coconut milk mixture.

Stir with a wooden spoon until well-blended.

Let it sit, covered with a clean cloth, until cool enough to eat

In the same saucepan, heat up the rest of the coconut milk.

When it boils, add the sugar and the cornstarch mixture.

Fix to taste.

The sauce should be quite sweet and gravy-thick.

Peel the mangoes and slice them into bite-size pieces.

Spoon the sweet rice on a plate, top with coconut milk, and sprinkle some of

the beans on top, then arrange the mangoes slices on the side.

Makes 3 to 4 servings.

 

 

MAJADARRA

 

1 c. uncooked lentils

3/4 c. rice

1/2 c. olive oil

4 to 7 onions (to taste)

1 tbsp. salt salt for onions (optional)

 

Cook sliced onions (optional salt) in olive oil until brown. Wash lentils.

Cook lentils in 7 (or less) cups of water, with salt, for 10 minutes after

boiling. Add rice and cook for 15 minutes. Then add onions and oil and cook

for 15 minutes more. Liquid should evaporate. More time may be needed.

Serve hot or cold.

 

 

Dilled Vegetable Chips

 

1 lb. root vegetables such as potatoes, sweet potatoes, parsnip, carrots,

peeled & thinly sliced

2 tbsps. cooking oil

2 garlic cloves, minced

1/2 tsp. dried dillweed

1/8 tsp. salt

 

Combine oil, garlic, dillweed and salt in a large bowl.

Add vegetable slices and toss gently until well coated.

Arrange in a single layer on lightly greased baking sheets.

Bake in preheated 350 degree oven for 20 to 25 minutes or until crisp and

light golden brown.

Serve as you would potato chips or as a side dish with a sandwich. Makes 4

large servings.

[Guest guest]

YUMMY! Thx Fraggle! nikki :)One must like people as they are, for there is not a soul without a fault.Anonymous - EBbrewpunx Wednesday, January 08, 2003 10:26 AM its been awhile...but..recipe blitzkreig Thai Salad