Free Dating With Beautiful Thai And Asian Gilrs

Event | Happy New Year 2011 First Event!!! Earn Free Point 1,000 P.

_{^{Happy New Year 2011.
สวัสดีปีใหม่ 2554
Feliz Año Nuevo
明けましておめでとう
glückliches neues Jahr
새해 복 많이 받으세요.
nuovo anno felice
新年好
nouvelle année heureuse
ano novo feliz
S Novim Godom
Kulu Sanah('aammu) wa antoum bi-khair}}
Period : 01. Jan 2011 ~ 30. Mar 2011
Earn Point : 500 ~ 1,000 Point
Condition : VIP member ~ + Comment 5 ~Drawing : 03. Mar 2011 17:00 (BKK Time)
Winner : 5 persons - 1,000 point
               10 persons - 500 point

Many are encouraged to participate.  Thank You

Crab in a Thai Tomato-Chili Sauce

If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)
• optional: 11/2 to 2 cups oil (if deep-frying the crab)
• 4 cloves garlic, minced
• 1 fresh red chili, minced
• 1 thumb-size piece galangal OR ginger, sliced into matchstick-like pieces
• 2 tsp. to 2 Tbsp. chili sauce, depending on how spicy you want it
• 1/4 cup ketchup or tomato sauce
• 1 Tbsp. soy sauce
• 3 Tbsp. fish sauce (available in tall bottles at Asian stores)
• 1 1/2 cups chicken broth
• 1 Tbsp. cornstarch, dissolved in 4 Tbsp. water
• 1 egg
• 3 spring/green onions, finely sliced
• 2 shallots, minced, OR 1/2 cooking onion, chopped
• 3-4 Tbsp. white wine OR white cooking wine

Preparation:

Crab Cooking Tips: With this recipe, you can choose to deep-fry, steam, or bake the crab - see below for various cooking methods.

1. Set a wok or frying pan over medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the shallots or onion, garlic, red chili, and galangal or ginger. Stir-fry 2-3 minutes, adding a splash of white wine to the pan when it becomes dry.
2. Add chicken broth, chili sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high until combined. Set aside until crab is cooked.
3. Cook the crab using one of the methods listed below. Add cooked crab to the sauce. Using 2 large wooden spoons, spatulas, or "shovels", gently turn the crab in the sauce to coat.
4. Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Whisk with a fork.
5. Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, continuing to stir and mix the crab.
6. Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
7. To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy). More Serving Tips: Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. ENJOY!

To Deep-Fry the Crab:

• Place 2 cups oil in wok or large frying pan over medium-high heat. Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough). Make sure your crab is thawed and dry before placing it in the oil, or it may splatter.
• Using tongs, fry the crab until the shells turn bright red (1 minute or less). You may have to cut some of the legs to fit in the pan. Fry in batches of 4-5 legs. Be careful to stand back in case the oil splatters. Drain on paper towels.

To Steam the Crab: Place crab in a steamer, or a colander set over a pot of boiling water (you may have to break it into smaller pieces). Steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will lose its tenderness. To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes (avoid over-baking, or crab will turn rubbery). ENJOY!

Thai Sea Scallops in a Rich Red Curry Sauce

This thai recipe for scallops is fragrant, pleasantly spicy, and succulent. Scallops are marinated and stir-fried in an easy red curry that also provides a dipping sauce (or you can serve these scallops "floating" amid the red curry). Excellent for entertaining or simply as an everyday treat. Scallops are available in various sizes all year around, which makes them a nice treat in the winter. And this scallop recipe is easy - ready to eat in less than 30 minutes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 8-10 medium to large sea scallops (Serves 2 for a main entree, 4-8 as an appetizer), OR 20 bay scallops
• handful fresh coriander
• 1-2 whole star anise, plus more for garnish
• wedges of fresh lime or lemon (optional)
• 1/2 cup coconut milk
• RED CURRY PASTE:
• 1 shallot, OR 1/4 cup purple onion, chopped
• 1 thumb-size piece galangal, OR ginger, sliced
• 3 cloves garlic
• 1/8 tsp. white pepper, OR substitute black pepper
• 2 Tbsp. fish sauce (available at Asian stores)
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 Tbsp. brown sugar
• 1-2 tsp. Thai chili sauce (or substitute 1/2 tsp. cayenne pepper or crushed dried chili)
• 1 tsp. shrimp paste (available by the jar at Asian stores)
• 1/2 cup coconut milk

Preparation:

1. Place all curry paste ingredients in a food processor or blender. Process well to form a thick paste/sauce.
2. Place 2-3 Tbsp. of the paste in a mixing bowl. Add the scallops and gently stir, so that scallops are covered with paste. Set aside.
3. Drizzle 2-3 Tbsp. canola or other vegetable oil into a wok or frying pan set over medium-high heat. When the oil is hot, add the rest of the curry paste/sauce.
4. Add the whole star anise and stir-fry the paste/sauce until fragrant (2-3 minutes). Gradually add 1/2 cup more coconut milk. Reduce heat slightly and simmer another minute or two, until the sauce is nicely blended and bubbling.
5. Now add the scallops. Cook the scallops by stirring and turning them in the bubbling curry sauce.
6. Check the inner flesh after 3 minutes to see if they are cooked. Tip: Scallops are done when ridges begin to form around the outside, and the inner flesh is no longer transparent. Look for flesh that is white and opaque. Large scallops may need up to 5 minutes to cook, while smaller ones may need only a minute or two.
7. When scallops are cooked, remove from heat. Do a taste test. If not salty enough, add more fish sauce (1/2 Tbsp. at a time). If too sour for your taste, add 1-2 tsp. more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add more chili flakes or a dollop of chili sauce.
8. Transfer the scallops along with the sauce to a serving bowl. ENJOY!

Thai Chili Squid Recipe

This thai chili squid recipe is super-yummy, healthy, and easy to make. And if you serve it with glass or rice noodles (as in this recipe), it makes a one-pot meal complete with plenty of nutritious vegetables. The squid is stir-fried briefly, so it is very tender and never rubbery. You can also simply serve the stir-fried squid with plain rice. Makes a terrific seafood dish for any occasion, even in the winter (frozen squid works just as well as fresh!). Includes gluten-free instructions.

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Ingredients:

• 2-3 frozen or fresh prepared squid "tubes" (the kind you would use for calamari)
• STIR-FRY SAUCE:
• 1 heaping Tbsp. ground bean sauce (ground soy beans, available by the jar at Asian stores)
• 2 tsp. brown sugar
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce or wheat-free tamari
• 1-2 tsp. chili sauce, OR 1-2 fresh red or green chilies, minced, OR 1-2 tsp. dried chili flakes
• VEGETABLES:
• 1 carrot, sliced
• 1/2 to 1 cup green beans, cut into 2-inch lengths
• other vegetables of your choice, such as a handful of shiitake mushrooms, or 1 small eggplant, chopped
• 1/2 cup fresh basil leaves
• handful of fresh coriander leaves (optional)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced into matchstick-like pieces
• oil for stir-frying
• NOODLES:
• 1/2 package glass or "cellophane" noodles, OR 1/2 package rice noodles (rice and glass noodles are gluten-free)
• 1/2 cup chicken or vegetable stock
• 2 Tbsp. oyster sauce, OR for gluten-free diets: 2 Tbsp. wheat-free soy sauce
• 1 tsp. sesame oil

Preparation:

1. Place noodles in a bowl or pot, and cover them with warm water. Allow them to soften while you prepare the squid.
2. If squid is frozen, quickly thaw by dunking squid in a bowl of warm water.
3. Place squid on a cutting board. Slide your knife along one side of the squid to open each tube. Lay the pieces of squid flat.
4. Optional: score the squid with diagonal slices. Score first one way, then the other to create diamond-shaped cuts. Tip: When scoring, try to cut through half the thickness (If your scores are too superficial, they won't be apparent when cooked.) These cuts will "open up" while cooking and give the squid extra visual interest and texture.
5. Slice the [scored or unscored]squid into smaller, bite-size pieces (e.g. triangular and rectangular pieces). Reserve
6. In a pot or bowl, mix stock with oyster sauce (or wheat-free soy sauce) plus sesame oil. Heat to near-boiling. Remove from the burner and add the drained noodles. Stir well. Cover and set aside. (Noodles with absorb this sauce and still be warm when you're ready to serve them).
7. Place 1-2 Tbsp. oil in a wok or frying pan over medium-high heat. Add the garlic, ginger, carrots, beans, mushrooms and eggplant (or other vegetables of your choice). Stir-fry 2-3 minutes, or until vegetables are soft. Stir-frying Tip: Add a little water to the wok/pan when it becomes too dry instead of more oil.
8. Now add the squid plus the stir-fry sauce. Stir-fry for about 2 minutes, or until squid curls up and the meat is tender. Do not over-cook, or squid will become rubbery (3 minutes maximum).
9. Do a taste test for salt, adding 1-2 more Tbsp. fish sauce if not salty enough. If too sour for your taste, add a little more brown sugar. If not spicy enough, add a little more chilli.
10. To serve, slide noodles onto a serving platter. Top with the stir-fried squid and vegetables. Add sprinklings of fresh basil and coriander, and enjoy!

Best Thai Crab Cakes Recipe! (gluten-free)

Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency. Place 1/2 cup of these crumbs on a large plate or mixing bowl. Leave the rest in the processor.
OTHER INGREDIENTS YOU Will NEED: (Makes approx. 6 medium-large Crab Cakes - Serves 4 as an Appetizer):

• 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
• 3 spring onions, sliced
• 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem)
• 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes)
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. oyster sauce (use wheat-free oyster sauce or substitue 2 Tbsp. wheat-free soy sauce for gluten-free diets)
• 1 egg
• 3/4 to 1 cup canola oil (or other type) for frying
• To Serve: Thai Sweet Chili Sauce (available at most supermarkets)

In addition to the rice cracker crumbs, add to the food processor: the drained crab meat, spring onions, snipped lime leaves, chili, lime juice, fish sauce, oyster sauce, and egg. Process briefly until combined.

 

Scooping out a little of the crab cakes mixture with your hands, pat and press to form a small "cake". Set the cake down on a clean surface. Continue to make cakes in the same way until all the mixture is used up. (Tip: If cakes are too wet, add more crumbs or a little flour to the mix, until the cakes stick together nicely)

 

 

Now roll your crab cakes in the reserved crumbs until more or less covered. Place the completed crab cakes on a clean surface close to the stove.

 

 

Pour 1/2 cup to 3/4 cup oil into a wok or small frying pan (a small one is better, as a large frying pan will require more oil). Have a pair of tongs ready. Warm the oil over medium to medium-high heat (don't leave the stove, as it doesn't take long for oil to overheat).

 

 

When bubbles begin to rise, or when you see the oil beginning to "move" across the bottom of the pan, it should be ready for frying. Tip: If you're not sure when oil is ready, try dipping the corner of a cake into the oil. If nothing happens, it's not hot enough yet. If it begins to sizzle and cook, it's ready. Once oil is hot enough, keep your dial around #6 (closer to medium than high heat). Carefully place cakes in the oil. Fry 3 or 4 cakes at a time.

 

 

Allow the crab cakes to fry 1 minute without disturbing. Then use your tongs to gently turn them over in the oil. Fry the other side for at least 1 minute, or until cakes are golden-brown. You can continue to turn them until you're happy with the color. Tip: Stay with them, and be careful not to let them fry too long, or they may burn.

 

 

Using your tongs, remove the cakes from the oil and place on a piece of absorbent paper or a tea towel. Continue frying the rest of the crab cakes in the same way until all are cooked. Fried crab cakes can be kept in a warm oven until ready to eat. Or keep them covered in the refrigerator for up to 3 days. Then just heat up (preferably in the oven so they regain some of their crispness).

 

 

Serve the crab cakes while still hot. Place them on a plate together with wedges of lime or lemon. Serve with Thai Sweet Chili sauce on the side (available in the Asian section of most grocery stores, or at Asian food stores). Enjoy!!

 

Grilled Garlic Shrimp (in the Shell)

This grilled garlic shrimp in the shell is super delicious and so easy to make. Jumbo or large to medium-large shrimp are grilled either in their shells or with shells removed. They are marinated in a very quick and easy garlic sauce, then grilled for 5-8 minutes. Makes a perfect appetizer or main course to serve guests, and all this despite the fact it takes only minutes to make!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

• 12 jumbo tiger shrimp/prawns, OR 15-18 large shrimp/prawns, preferably with shells still on
• optional: if your shrimp are smaller, you may need tin foil, banana leaf, or skewers
• garnish: handful of fresh coriander and wedges of fresh lime
• GARLIC SAUCE:
• 4 Tbsp. soy sauce
• 4 Tbsp. oyster sauce (I like Golden Dragon Brand)
• 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
• 2 Tbsp. loosely packed brown sugar
• 6-8 cloves garlic, minced
• 1 Tbsp. lime juice
• 1/2 tsp. cayenne pepper (can be omitted for very mild shrimp)

Preparation:

1. Mix the sauce ingredients together in a bowl. Set sauce aside.
2. If grilling shrimp without shells, skip the next 3 steps. To Grill the Shrimp in their Shells: you'll want to open the shrimp/prawns so they lie flat in their shells on the grill. Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or hold the prawn on a cutting board.
3. Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.
4. Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly).
5. Place the prawns in a flat-bottomed bowl or dish. Pour over the garlic sauce. Allow prawns to marinate in the sauce while you warm up the grill.
6. If your prawns are jumbo or large enough that they won't fall through the grill, place directly on the grill. If your prawns are smaller, spread a piece of tin foil or banana leaf on the grill first, then place prawns on top. OR skewer the shrimp with satay/brochette sticks.
7. Baste the prawns the first time you turn them with a little of the left-over sauce from the bottom of the bowl. Grill 3-5 minutes each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells turn a very attractive bright pink).
8. Serve immediately. Note the shell actually makes them easier to eat (a nice finger food!). OR plate them up, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Equally excellent on their own or with rice. ENJOY!

Thai Tempura

This Thai version of tempura features oysters in a crispy batter with crunchy vegetables. In Thailand, "Hoi Tod" is made several ways - either as a fried pancake, or as a kind of tempura (as in this recipe). And it can be made with either mussel or oyster meat. For this recipe, I used oysters since they're easier to find already cooked and smoked (in the tin). New Zealand green "Kiwi" mussels will work too. This easy dish makes an excellent appetizer, snack, or main entree. Yum!

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Ingredients:

• 1 can smoked oysters, OR 1 dozen cooked mussels (such as New Zealand Green "Kiwi" Mussels), thawed
• 1+1/2 cups bean sprouts
• 3 spring onions (scallions), sliced
• 1 red bell pepper, de-seeded and chopped into small pieces
• optional: 1 red or green chilli, minced (omit if you want your tempura mild)
• approx. 1 cup vegetable oil (such as canola) for frying
• optional: 1 medium or large tomato, chopped into small pieces
• TEMPURA BATTER:
• 1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)
• 1/2 cup cornstarch
• 1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch & regular flour)
• 2 Tbsp. baking powder
• 1 cup cool or cold water
• 1 tsp. sugar
• 2 eggs, beaten
• 1 Tbsp. fish sauce (or more to taste)
• TO SERVE:
• handful of fresh coriander
• Thai Sweet Chilli Sauce, OR regular chilli sauce

Preparation:

1. First, prepare the oysters or mussels. Rinse and remove mussels from shells (if using), or drain the oysters. Place next to the stove.
2. Prepare the vegetables and also place them next to the stove.
3. Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to get rid of any lumps.)
4. Heat oil in a wok or frying pan over medium-high heat. Oil is usually ready to use when bubbles begin to rise from the bottom of the pan.To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready.
5. Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don't overheat the oil, or it will splatter.
6. Now ladle some of the tempura batter into the oil. You can make your tempura "pankcakes" as large or small as you like, depending on how much batter you use at one time.
7. Immediately, while your first tempura pancake cooks, drop a few oysters (or mussel meat) into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili and tomato (if using). Try to spread these ingredients out over the surface of the pancake.
8. Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula (or "egg flipper"), turn the tempura pancake over in the oil to cook the other side. Do this carefully so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.)
9. The pancake is done when both sides are light golden brown. Remove pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel.
10. Repeat until all the batter and other ingredients are used up.
11. Place the pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai sweet chilli sauce, or regular chilli sauce. Enjoy!!

Thai Steamed Mussels with Lemongrass and Fresh Herbs

This fragrant steamed mussel recipe makes a superb gourmet appetizer to serve guests, or that very-special-someone in your life. Thai herbs and spices, such as lemongrass, lime leaf, fresh coriander and basil, create a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel recipe is simple to put together and will be ready in just minutes. Pair with a nice wine and good company, and ENJOY!

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients:

• SERVES 2-4
• approx. 1 lb. fresh mussels, cleaned
• 1/2 cup good-quality chicken broth/stock
• 1 stalk fresh lemon grass - see preparation below
• 2-3 kaffir lime leaves (available in the freezer section of your local Asian food store)
• 1/4 cup white wine (or white cooking wine)
• 1 Tbsp. rice vinegar (or substitute white or apple cider vinegar)
• 1-2 fresh red chilies, finely sliced (omit for milder mussels)
• 2-3 Tbsp. fish sauce, to taste - available by the bottle at Asian food stores
• 1 Tbsp. brown sugar
• 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
• 1 Tbsp. minced garlic
• 2 tsp. cornstarch dissolved in 1 Tbsp. water
• handful fresh basil (chop leaves if large)
• lemon or lime wedges to serve

Preparation: 

1. Pour chicken stock into a wok or large frying pan (Note that you will also need a tight-fitting lid).
2. Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
3. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate.
4. When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes.
5. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
6. Reduce heat to low and add the garlic, gently stirring it in.
7. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
8. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
9. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
10. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. ENJOY!

Thai Seafood Noodle Salad

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

• 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
• 15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
• 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
• approx. 1 loose cup of fresh coriander
• approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
• 3 spring onions (scallions), sliced
• 1 fresh tomato, cut into small wedges
• 1 small or 1/2 medium cucumber, cut into matchstick-like pieces
• SALAD DRESSING:
• juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
• 4 Tbsp. fish sauce
• 2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
• 5 cloves garlic, minced
• 1/3 cup fresh, chopped coriander, including stems
• Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
• TO SERVE: (optional)
• a bed of lettuce or Chinese cabbage on which to place the salad

Preparation:

1. Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2. While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7. Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8. Now pour the salad dressing overtop, tossing well to combine.
9. Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11. To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai-style Iced Coffee Recipe

This Thai iced coffee recipe is easy to make, and makes a great drink to have in the fridge on hot summer mornings - or anytime you want an energy boost. This iced coffee recipe starts with strongly-brewed coffee, so it's a great way to use up cold coffee leftovers. Just stir in a few ingredients - including some warm spices - and refrigerate until cold, or add ice cubes and a straw for a superb iced coffee drink. Cheers!

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Ingredients:

• MAKES 4 SERVINGS
• 4 cups hot, strongly brewed coffee - leftover coffee works well if reheated
• 1/3 to 1/2 cup canned sweetened condensed milk
• 1/4 tsp. cinnamon
• optional: 1/4 tsp. cayenne pepper (this gives the coffee a little bit of a kick)
• Optional Garnish: whole star anise, ice cubes

Preparation:

1. If using cold, leftover coffee, pour it into a pot or sauce pan and reheat. If using fresh coffee, pour it directly into a pitcher. Note that strong coffee works the best for this recipe.
2. Add the spices and sweetened condensed milk and stir well to incoporate. Taste-test to see how sweet you want it. The more condensed milk you add, the richer (and sweeter) it will be. Adjust according to your taste.
3. Pour or ladle coffee into a pitcher and refrigerator until cold. Or serve immediately over a glass of ice.
4. If serving from the pitcher, first stir the coffee well, then pour into glasses or mugs. If desired, decorate with whole star anise (this will also add another subtle layer of spice to the coffee) - simply "float" them on the surface (see photo). Ice cubes and straws can also be added. ENJOY!

Thai Mango-Coconut Bubble Tea

 

For this Thai Mango-Coconut Bubble Tea, you will need:

• 1 package tapioca pearls (made for bubble tea)
• Thai red tea OR regular black or orange pekoe tea (regular 'Red Rose' tea works well)
• 1 ripe mango (OR substitute 2-3 cups frozen mango)
• natural syrup, such as maple syrup (OR substitute sugar)
• 1-2 cans coconut milk (1 can will serve 2 people)
• crushed ice or ice cubes

Optional Ingredients:

• regular milk or cream, OR good-tasting soy milk, OR sweetened condensed milk
• straws (bubble tea straws work best)

Tips on Ingredients/Substitutions:

• It's best to use the black, green, or multi-colored tapioca pearls made specifically for bubble tea. These are available in most Asian food stores, and also online. Regular tapioca pearls will disappoint, as they fall apart when cooked.
• Use one of the milk options listed above if you prefer your bubble tea creamy.

Thai-style Iced Tea

Thai iced tea is easy to make and wonderfully refreshing to drink. Various types of tea can be used in this recipe for iced tea, from Ceylon to orange pekoe (or any black tea, such as Assam) to green tea. While packaged iced tea mixes appear attractively easy to make, once you try making iced tea from scratch, you'll wonder why you never did it before - it's nearly as easy, and tastes far better! It's also healthier for you (no chemicals, colorings, or preservatives). So make up a jug of Thai iced tea today and see for yourself how simple and thirst-quenching it is!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• SERVES 2 (Double the recipe for 4 or more)
• 4 cups boiling water
• 4 tea bags (such as Assam, Orange Pekoe, Ceylon, etc..) OR 4 tsp. loose black tea (e.g. Lipton's Yellow Label)
• juice of 1 fresh lime or lemon
• 1 inch piece galangal OR ginger, grated
• 1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
• pinch of salt
• ice cubes or crushed ice
• optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
• garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil

Preparation:

1. Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier).
2. Add the loose tea or tea bags. Stir well. Allow tea to steep for at least 5-6 minutes while you add the other ingredients.
3. Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later). Stir well.
4. Add the sugar or syrup, starting with 1/4 cup. Stir to dissolve. Taste-test for sweetness, adding more sugar (1-2 Tbsp. at a time) until your desired sweetness level is reached.
5. Squeeze the lime or lemon juice into the tea, and add a pinch of salt. Stir well.
6. If using, add 1-2 drops of jasmine essence. Note: Be careful not to add much more than 2 drops, or your iced tea will turn out too "perfumed".
7. If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible).
8. Using a strainer and a ladle, strain the tea into a jug. Place jug in the refrigerator for an hour, or until tea is cold. OR, if you want to enjoy the tea right away, strain into glasses filled with ice.
9. Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil. Add straws if desired. ENJOY!!

Mango Passion Cocktail

When I was in Thailand, I had a wonderful mango cocktail which has forever stayed in my memory. I've replicated it here, and the taste is very similar. It's a perfect summer drink that looks and tastes like summer sunshine. Also a great party drink, evoking images of a tropical beach paradise. Serve this Thai mango cocktail with your choice of finger foods, or really spice things up with some exotic Thai party dishes (see below for recipe links). Cheers!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• SERVES 6-8
• 2 ripe mangoes
• 1/2 cup vodka (for gluten-free diets: replace with more champagne)
• 1/4 cup lime juice (or juice of 1/2 lime)
• pinch of salt
• 1-2 Tbsp. natural syrup, like maple syrup OR substitute 1/4 cup palm or brown sugar (to taste)
• 1 bottle champagne, OR sparkling white wine (OR substitute sparkling spring water if you prefer less alcohol)
• Garnish: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice

1. First, cut the mangoes and drop all their succulent flesh into your blender.
2. Add the vodka, lime juice, salt, and syrup. Don't put the syrup away, as you may need a little more in a minute.
3. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
4. If you added more syrup, blend again and continue to taste-test until you're happy with the results.
5. Pour this wonderful mango concoction into glasses, only half-filling them. Now top the glasses up with your choice of champagne, sparkling wine, OR sparkling spring water if you prefer less alcohol.
6. Top with a couple of ice cubes or some crushed ice. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit (I used fresh cherries). CHEERS!

Non-Alcoholic Version: To make this drink non-alcoholic, substitute the vodka for 1/4 cup water OR mango juice (or other tropical juice, such as guava or pineapple juice). Then top up your glass with sparkling spring water (such as Perrier) instead of champagne. ENJOY!