theme: Thai

Posted on » by Michael » Theme:

Corn Fritters

  • 20 mins
  • Prep:10 min   Cook:10 mins
  • Yield:12-15 portions (12-15 servings)

This scrumptious recipe for corn fritters is a real treat that will make everyone happy. It’s also vegetarian and can be made gluten-free. The batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry a few minutes for the yummiest savory fritters ever. It’s an easy dish that is terrific as an appetizer, snack, or finger food for a party. For a dip, we like them with Thai sweet chili sauce, which is now available in most grocery stores―look for it in the Asian section. Or make your own homemade sauce with the recipe (below). Enjoy!

Ingredients

  • 1 cup rice flour (or scant 1 cup all-purpose white flour)
  • 1 teaspoon baking powder
  • 2 tablespoons fish sauce (or 1/4 tsp. salt for vegetarians)
  • 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 2 flax eggs *
  • 1/2 block medium or firm tofu (about 1 cup; cut into small cubes)
  • 1 cup corn (cut fresh off the cob or frozen)
  • 4 green onions (sliced)
  • 1 cup coriander (loose, fresh chopped)
  • 1/2 bell pepper (green, diced)
  • 1 green chili (fresh red or green, minced, or 1/2 teaspoon. cayenne pepper)
  • 1/3 teaspoon turmeric
  • Garnish: 1 bottle Thai Sweet Chili Sauce (to serve)
  • 1 cup canola (or other vegetable oil for deep-frying)

Prepare

1 flax egg= mix 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.

Steps to Make It

  1. Add fish sauce or salt, and soy sauce to flax eggs. Whisk together.
  2. Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together.
  3. Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough.
  4. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready.
  5. Drop heaping tablespoons of the mixture into the oil – each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing – or until they have a more solid form – then gently turn. Fritters are done when they’re golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel.
  • Nutritional Guidelines (per serving)
  • 200 Calories
  • 17g Fat
  • 8g Carbs
  • 4g Protein
Posted on » by Ashley » Theme:

Chopped Thai Salad with Sesame Garlic Dressing

Notes

Recipe taken from PinchOfYum.com

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.

Ingredients

For The Dressing

  • ⅓ cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

For The Salad

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
Posted on » by Dino » Theme:

Thai Tea & Clarified Thai Milk Punch

Thai Tea

Notes

Recipe taken from White On Rice Couple

Ingredients

  • 4 cups water
  • 12 grams loose black tea, or 4 black tea bags
  • ¾ cup granulated sugar
  • 2 anise stars
  • 1 green cardamom pod, smashed
  • 2 whole cloves
  • 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
  • ice

Directions

  1. Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
  2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
  3. Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
  4. You can make this ahead of time and have the organic Thai tea chilling in the fridge.
  5. Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Clarified Thai Milk Punch

Notes

Recipe taken from Reddit

Ingredients

  • 500ml Thai Tea
  • 200ml Añejo or Dark Rum
  • 150ml Ruby Port
  • 40ml Lemon Juice
  • 40ml Orange Juice
  • *85g Sugar (omit if using sweetened tea as from above)
  • 235ml Milk

Directions

Combine all ingredients (excluding milk) and then add into milk and rest in fridge until curdled. Strain through coffee filter and fine mesh stainless steel strainer. Pour over 1 large ice cube and garnish with dehydrated orange wheel.