Here are a few recipes from my Dinner & a Movie last week. I hope you enjoy them as much as we did.
Thai Lettuce Wraps
SERVES: 4 as an appetizer, 2 as the main course
* 1 head fresh romaine or butter lettuce (this type works best for this recipe)
* 3 cloves garlic, minced
* 1 thumb-size piece galangal (or ginger), grated
* 1 red chili, de-seeded and finely sliced (optional)
* 2 shallots, sliced finely
* 1/2 cup firm tofu, cut into “matchsticks” OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
* 1 carrot, grated or cut into thin strips
* 4-5 shiitake mushrooms, thinly sliced
* 1 egg (omit if vegan)
* 1/2 cup shredded cabbage (red is very good, but any type will work)
* 3 spring onions, sliced lengthwise into matchstick-like pieces
* approx. 2 cups bean sprouts
* 2 Tbsp lime juice
* 2 Tbsp tamari sauce or Braggs
* 2 Tbsp fish sauce (optional)
* TOPPINGS:
* 1 cup fresh basil, roughly chopped if leaves are large
* OTHER: 2 Tbsp oil for stir-frying
Preparation:
1. Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoon of water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, and fish sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly to mix.
5. Cut off the stem part of the lettuce so it’s easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.
6. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap up and eat! ENJOY!
Tom Ka Gai Soup
Serves 2 as the main entree, or 4-6 as an appetizer
* 6 cups good-quality chicken stock
* 1-2 chicken breasts, sliced
* 1 lemongrass stalk
* 4 kaffir limes leaves (fresh or frozen)
* 1 cup shiitake mushrooms, sliced
* 1 thumb-size piece galangal or ginger, grated
* 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp dried crushed chili
* 1/2 to 1 can good-quality coconut milk
* 2 Tbsp lime juice
* 2 Tbsp tamari sauce
* 1 tsp honey
* handful fresh cilantro leaves
* handful fresh basil leaves
* 3 spring (green) onions, sliced
* optional: other vegetables, like sliced bell pepper or cherry tomatoes
* optional: *wheat or rice noodles, if serving as the main course (see tip below)
Preparation:
1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more tamari sauce if not salty or flavorful enough (1 Tbsp at a time). If too sour, add the honey plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.