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Monday, October 07, 2013

Tempting Thai Treasures with the Assiniboine Park Conservancy and the MLCC

 Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Please check the Leisure Guide to register for others.  Loads of fun.  Bran Adams, Education Coordinator at the Assiniboine Park Conservancy will lead the discussion on the plant life represented in the recipes and MLCC Product Consultant Jody will present beverage pairings.

Last week it was too hectic to take photos.  I hope that I can get some photos tomorrow.
1. Crab Rangoon
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
48 wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

Bake in the preheated oven until golden brown, 12 to 15 minutes.

2. Salad wraps with peanut sauce
SERVES 4-6 as an appetizer
1 pkg. small, round rice wrappers (dried)
1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
1-2 cups bean sprouts
½ cup fresh Thai basil or sweet basil, roughly chopped
½ cup fresh coriander, roughly chopped
¼ cup shredded carrot
3-4 spring onions, cut into matchstick pieces
2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
1 Tbsp. rice vinegar
1 sauce (use black vinegar if vegetarian
1 tsp. brown sugar


½ cup water
½ tsp. tamarind paste
2 tsp. sugar
1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
1 Tbsp. fish sauce OR vegetarian black vinegar
1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
1 clove garlic, minced
1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Peanut Dipping Sauce
2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

1.             Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
2.             Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
3.             Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
4.             Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
5.             Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
6.             Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper.
7.             To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.
When near boiling, reduce heat to low, stirring until sauce thickens.
Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.
Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)

3. Pork Satay

1 lb pork shoulder or butt in slices
2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.


* Traditional recipe for pork, chicken, or beef satay.

3. Thai Coconut Curry (serves 2-4)

4 boneless skinless chicken thighs
½ tin “Lite” coconut milk
2-3 tbs yellow curry paste, to desired heat (yellow curry paste does not contain any shrimp)
1 tbs grated ginger
1 tbs grated lemon grass
1 tsp sugar (optional)
splash Mirin
3-5 Kefir Lime leaves
drizzle olive oil
salt, to taste

Mix the last 9 ingredients in a bowl and add chicken thighs. Marinate for a few hours. Place on a hot grill, turning for grill marks at two minutes, and flipping over at four minutes. Repeat for grill marks at the next two minutes.

Serving suggestion:  Place rested cooked chicken on a toasted or warmed flatbread such as naan or pita. Add favourite grilled vegetables and wrap up. Wrap again in foil and place in an insulated bag or enjoy cold.

* These ingredients can be found at most Asian specialty stores such as Sun Wah and Oriental Market on King St. or Young’s Market on William and on McPhilips.

For an elegant entrée presentation, try using a stem of fresh lemon grass as a skewer before grilling or frying.

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