Gingered Noodle Salad

Zach and Drew at Delta Ponds



The Silver Fox

From the kitchen of One Perfect Bite...We've had a wonderful day. Our final destination was a place called Delta Ponds, which is a habitat that's been created adjacent to a stretch of the Willamette River here in town. The ponds are teeming with life at this time of year. So are our grandsons. They needed to burn a little excess energy, so we hiked about five miles of the river trail to get there. They were good, though tired, sports when they realized we could have driven to the ponds directly and they had been tricked. They'll sleep well tonight. So will I. Tucked into the picnic hamper were the remains of the noodle salad I talked about earlier in the week and promised to share with you today. This is very easy to make and uses ingredients that can be found in any major supermarket. If you are unable to find seasoned rice wine vinegar, combine three parts rice wine or cider vinegar with one part of sugar and a big pinch of salt and you'll be fine. If you are unable to find a mango, substitute thin slices of fresh pineapple. The pineapple is not traditional, but it's PDG and works well in this salad. The salad can be held for a day or two before it becomes unappetizing. It works really well as a base for the Chicken Rissoles we featured yesterday. As you skim through the ingredient list, you see that this gorgeous salad is low in fat and calories, as well as being delicious. It is, however, a bit more sour than most salads of this type. I hope you'll give this recipe a try. Paired with a small portion of meat or poultry it makes for a wonderful light summer meal. Here's the recipe.

Gingered Noodle Salad...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
Vinaigrette
6 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1-1/2 tablespoons vegetable oil
1-1/2 to 3 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
2 teaspoons chopped garlic
Noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Directions:
1) To make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
2) To make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
3) To assemble salad: Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Yield: 6 servings.

You might also enjoy these recipes:
Long Life Noodles with Pickled Cucumbers - One Perfect Bite
Thai Sweet Chili Noodles - One Perfect Bite
Garlic and Cashew Noodle Salad - Bitchin' Camero
Asian Noodle Salad - Gourmet Traveller
Sesame Soba Noodle Salad - Herbivoracious
Ramen Noodle Salad - Chaos in the Kitchen
Lynne Rossetto Kasper's Rice Noodle Salad - The Wednesday Chef
Moosewood's Soba Noodle Salad - Table and Spoon

Thai Tuna Salad

From the kitchen of One Perfect Bite...If you've had enough tuna salad to last several lifetimes, I'd like to propose you try this variation. The recipe is similar to one served in Thailand, but it requires no exotic ingredients and can be on the table in about 10 minutes. While standard tuna salads tend to cloy, this one awakens taste buds with the hot, sweet, sour and salty flavors we've come to associate with Thai food. I serve this beautiful salad in lettuce cups but it would also work well with pita bread or flour tortillas. Here's the recipe for a quick Lenten lunch or a simple go-to supper on those nights when you're too tired to cook.

Thai Tuna Salad...from the kitchen of One Perfect Bite, adapted from a recipe by Nancie McDermott

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas. Yield: 4 servings.

You might also enjoy these recipes:

Swedish West Coast Salad - One Perfect Bite
Margarita Shrimp Salad - One Perfect Bite
Camarones a la Mexicana - One Perfect Bite

Thai-Style Catfish - Plah Toht Kamin

From the kitchen of One Perfect Bite...I'm told that plah toht kamin is a native Thai dish. I can't speak to the veracity of that because each time I've had the dish it was made by a French chef who was plying his trade in Southeast Asia. Thailand, Cambodia, Laos and, to a lesser degree, Vietnam seem to be magnets for French chefs. I suspect there are more of them in Southeast Asia than there are in France. The fusion of wonderful native cuisine with French technique and talent makes for some fascinating meals, and what native and French chefs are able to do with fish is really amazing. While most of the food we had in Asia was wonderful, our best meals in China were vegetarian and our best meals in Southeast Asia were fish or shellfish. I stopped by the fish market today to see what was available and found some gorgeous looking catfish fillets at bargain prices. I was determined to sidestep my usual blackened preparation and come up with something that, for us, would be new. I remembered the turmeric fried catfish we had in Thailand and Laos and set out to reproduce it. We had a lovely meal this evening. Fish prepared in this manner is really easy to make and can be on the table in about 30 minutes. The only remotely exotic ingredients are turmeric and fish sauce and they can be found in most large supermarkets. Bob really enjoyed this, so it will make an encore performance at the table in the next few weeks. I served the fillets with a Thai cucumber relish and sticky rice. I hope you'll try this. It is remarkably good. Here's the recipe.

Thai-Style Catfish - Plah Toht Kamin...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons chopped garlic
1 tablespoon chopped shallot or scallion
2 teaspoons ground turmeric
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons fish sauce
3 tablespoons vegetable oil, divided use
1-1/4 pounds catfish fillets
Flour for dredging fish
Optional: Thai chili-lime sauce dipping sauce

Directions:
1) Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15 to 20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.
2) Place about 1 cup of flour in a pie plate or cake pan. Dredge fillets in flour, shaking off excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in pan, add fillets and cook, turning once, for 5 to 7 minutes depending on thickness of fillets. Be careful when turning. Transfer to a serving plate and serve with a Thai dipping sauce if desired. Yield: 4 servings.

Chili-Lime Sauce:

Ingredients:
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot green chilies
1 teaspoon finely chopped cilantro

Directions:
Combine fish sauce, lime juice, sugar and garlic in a small bowl, stirring until sugar dissolves. Sprinkle with chilies and cilantro. Set aside. Best served at room temperature.

You might also enjoy these recipes:

Thai Fish Cakes with Cucumber Relish from One Perfect Bite
Thai Cucumber Relish from One Perfect Bite
Thai Fresh Pea Soup with Green Curry from One Perfect Bite

Thai Lemon Grass Pork

From the kitchen of One Perfect Bite...This is one of the hundred or so dishes in my permanent recipe rotation. I've made it for years because it's fast, easy and a bit elegant. We had this at least once a month when I was working and it's still one of my go-to recipes when my world starts to wobble and threatens to leave orbit. The ingredients are no longer hard to find and you should be able to pick them up in a any well-stocked grocery store. In the unlikely event that you're in an outpost on the Sahara desert, you may feel the need to find a substitute for lemon grass. Many suggest the zest of one lemon mixed with several sprigs of cilantro will do the trick. Please don't be fooled. Lemon zest mixed with cilantro tastes like what it is and bares no resemblance to the real thing. While it won't hurt most recipes, it won't help them either. You can try frozen or reconstituted dried lemon grass, but they, too, are lacking in flavor. The closest I've come to an adequate substitute follows the recipe below, but because it requires forethought I don't use it often. If I don't have fresh lemon grass I usually bypass it and move on to the next ingredient. One drawback to this dish is the color of quickly cooked pork. It can, however, be overcome. Your meat will have better color if you sprinkle it with a quick-blending flour before browning. Served with quick cooking rice noodles, this makes a wonderful meal for the end of a hectic day.

Thai Lemon Grass Pork...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds (2 small) pork tenderloin, trimmed
2 lemon grass stalks, finely chopped
4 scallions (white and tender green), thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper corns, coarsely cracked
Quick-blending flour (optional)
2 tablespoons vegetable or peanut oil
3 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
1 teaspoon light brown sugar
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
Black pepper to taste
1/4 cup toasted, unsalted peanuts, coarsely chopped
Cilantro for garnish

Directions:
1) Slice pork, crosswise, into 1-inch pieces. Place pork in a bowl with lemon grass, scallions, salt and crushed pepper corns. Toss to mix well. Cover with clear wrap; marinate for 30 minutes before continuing.
2) Remove pork and sprinkle medallions wit flour if using. Heat oil in a heavy bottomed skillet. When almost smoking, add pork and cook until lightly browned, 2 to 3 minutes per side.
3) Add garlic and pepper flakes; saute until garlic is fragrant, about 1 minute. Add sugar, fish sauce and lime juice. Continue cooking for 6 minutes more, turning once, until pork is done. Season with pepper to taste. Garnish with peanuts and coarsely torn cilantro. Yield: 4 to 6 servings.

Lemon Grass Substitute
6-8 mint leaves, finely chopped
2 teaspoons lime juice
1/4 teaspoon granulated sugar
1/4 teaspoon chopped fresh ginger

Squeeze lime juice in a bowl; add sugar and stir until dissolved. Add chopped ginger and finely chopped mint leaves. Mix well.

This recipe is being linked to Designs By Gollum - Foodie Friday

Thai Cucumber Relish - Ah Jaht

This is a fresh, crisp relish whose icy greens are just beautiful to look at. I serve this as a salad with creamy Thai coconut curries and any other time I want a salad that will clear the palate. It is simple to assemble and keeps well. Submerged in its brine, the cucumbers will keep for up to a week in the refrigerator. The relish requires no special ingredients and can be assembled in less than 15 minutes. It is best served cold after marinating for a few hours. Like heat? Add more chilies. I have been known to add small amounts of chopped peanuts and freshly chopped cilantro.


Thai Cucumber Relish - Ah Jaht

Ingredients:
1/2 cup white or rice wine vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
2 large hothouse cucumbers or 1 pound garden cucumbers
3 tablespoons thinly sliced shallots or coarsely chopped red onion
2 teaspoons thinly sliced small red or green chilies

Directions:
1) Combine vinegar, water,sugar and salt in a medium saucepan. Stir over medium heat until sugar and salt dissolve. Set aside. Cool.
2) Peel cucumbers if you wish. Cut them lengthwise into 4 long strips. Cut each strip crosswise into bite size triangles. Combine with shallots and chilies in a small bowl. Add cooled dressing. Can be served at room or chilled. Yield: 3 cups.

Tom Kah Gai, Cooking School and Elephants

Lisu Elephant Camp in Chaing Mai, Thailand


The Morning Market and Farm Cooking School Chaing Mai, Thailand


Thailand is beautiful. It's sights and sounds and fragrances are unforgetable and while you occasionally stumble on tourist sctick, you'll probably love every minute of it. The hill tribes - insular ethnic minorities - put on quite a show for visitors; they have tourist villages as well as those they actually live in. They have wonderful costumes, but when you're not looking they dress much as other Thai. Not everything is for show, however. These tribes have been slow to adapt to the modern world and their health and education has suffered. Elephant camps help them care for the members of their tribal families and they really do take good care of their animals. One of the tribes, the Lisu, operated the elephant camp that so delighted the group I traveled with. When you see the pictures I think you'll see why this is one of my favorite memories of Thailand.

Another favorite memory is that of Thai cooking schools. Cooking schools in Southeast Asia tend to follow a pattern. The day begins just after first light with a stop at the local market to purchase ingredients needed for the day's lesson. Then it's on to classes which start early in order to avoid the intense midday heat. In Chiang Mai the school was in the country and part of a beautiful organic farm. Our instructor was a young Thai chef who brooked no departure from her agenda. She was about 4' 8" tall and if she weighed 85 pounds I'd be surprised. I don't quite know how she did it, but I'm here to tell you she struck fear in the hearts of some members of our group. Most of the men were there because their wives told them they had to be. The guys were known to horse around if cooking or weaving was involved. The highlight of my day was watching her watch them with an unblinking stare that prevented infractions before they could occur. She was there to teach, we were there to learn and learning did not include small talk, laughter or lack of respect for the food. I'll bear witness to the fact that her class was run with military efficiency - all dishes were prepared as directed and lunch was ready at noon. The other class didn't do so well. I heard lots of laughter over there and they were an hour late for lunch. That gave us lots of time to explore the old plantation and talk with the folks who helped with the gardens and kitchen prep work. I had a great time, but when I evaluated the day I became aware of a problem I would encounter throughout our trip - overcooked, dry meat. Today's recipe is based on the Tom Kah Gai recipe from the Farm School. I've reworked it in order to avoid dry chicken. This is a really simple recipe. Most of the ingredients can be found in supermarkets. The two items that might pose a problem are galangal and kiffir lime leaves. If a recipe calls for 3 kiffir lime leaves, substitute the peeled zest of 1 lime. If you are unable to find galangal - also called blue ginger - substitute an equal quantity of fresh ginger. The fresh ginger lacks the musky overtones of galangal, but it's a great substitute.

Tom Kah Gai

Ingredients:
2 (14.5-oz.) cans coconut milk
2 (14.5-oz.) cans reduced-sodium chicken broth
6 kaffir lime leaves
3 fresh stalks lemon grass (white part only), bruised
2 teaspoons green curry paste
12 thin slices galangal
3 tablespoons Thai fish sauce
2 cups sliced white mushrooms
1 pound chicken breast or thighs, cut in 3/4-inch cubes
1/4 cup fresh lime juice
Garnish: fresh cilantro, green onion tops

Directions:
1) Combine coconut milk, chicken broth, kaffir lime leaves, lemon grass, green curry paste and galangal in a large (3-quart) saucepan. Bring to a boil. Reduce heat. Add fish sauce. Simmer for 45 minutes.
2) Remove kaffir lime leaves, galangal and lemon grass. Add chicken and mushrooms. Simmer until chicken is cooked, about 7 minutes. Stir in lime juice. Ladle into bowls. Garnish with cilantro and green onion tops. Yield: 6 servings.

Thai Rice Noodle Bowls

Is it soup yet? Not as we know it, but this soupy noodle bowl, or a variation of it, can be found in cafes and on street corners throughout Asia. This is the ultimate DIY meal. Pick a noodle, some protein and a vegetable and you have a meal in minutes. I use wide rice noodles here; they're paired with leftover chicken in a broth flavored with Thai fish sauce. I do fuss a little and make my own crisp fried garlic . It's available in some grocery stores but what you buy is no match for what can be made at home. Make no mistake about it - this dish is about noodles that happen to find themselves floating in a little broth. It's really not a soup. If you're still trying to overcome holiday indulgences this light but filling noodle bowl will really hit the spot.

Thai Rice Noodle Bowl

Ingredients:
1/2 pound wide dried rice noodles
1/4 cup vegetable oil
3 heaping tablespoons coarsely chopped garlic
5 cups chicken broth
1/4 teaspoon red pepper flakes (optional)
2 cups chopped cooked chicken, shrimp or pork
1/4 cup Thai fish sauce
1 teaspoon freshly cracked pepper
3 scallions (white and tender green), thinly sliced
1/4 cup coarsely chopped cilantro

Directions:
1) Bring three quarts of water to a boil in a large pot. Remove from heat. Add dried rice noodles and let sit until tender enough to eat, about 10 minutes. Rinse with cold water. Drain and set aside.
2) Heat oil in a small skillet until it shimmers. Add garlic and cook until it is golden brown. Pour oil and garlic into a small heatproof bowl. Set aside.
3) Bring chicken broth to a boil. Add chicken, pepper flakes if using, fish sauce and black pepper; simmer until meat is heated through, about 2 minutes.
4) Divide noodles among 4 soup bowls. Top each serving with reserved garlic and oil mixture. Ladle broth and chicken over noodles; sprinkle with scallions and cilantro. Yield: 4 servings.

Adapted from a recipe by Nancie McDermott

I sending this recipe on to Presto Pasta Night sponsored by Ruth at Once Upon A Feast. This week's event is hosted by Ivy at Kopiaste.

Thai Corn Fritters

Several years ago I brought a batch of corn fritters to a potluck supper and there met a woman who was most curious as to how they were made. As I reheated them she jotted down the recipe and asked me to give it a more interesting name. Without too much thought I blurted out, "Asian Hush Puppies." Six months later I found the recipe bearing its new name and lacking mine in one of our smaller local newspapers. I also had the bad luck of hearing a guest, obviously delighted to see the fritters, say, "I love Dimitra's hush puppies." That started me to thinking. When is a recipe really your own? They say that there are five basic plot lines around which all stories develop. Are there a hundred source recipes that are parent to all others? How often do we see Ina doing Julia doing Larousse? Is there anyone who doesn't have a recipe for brownies or lemon bars they swear to be their own? You have to smile, but keep in mind the recipe police take this business very seriously. There are rules. One prestigious competition recently released rules so complicated you'll need a PhD just to sort them out. I'm going to enter out of sheer orneriness. The basic rule of thumb for originality is at least four changes to a "mother" recipe. It's actually hard to plagiarize a recipe. Ingredient lists are not subject to copyright but accompanying directions or descriptions can be. The very clever can claim loads of recipes as their own. Are there food lawyers to assist the food police? My corn fritters illustrate a problem not easily solved. They were probably the creation of a frugal pan ra ya (wife) and every Thai household had its own version of corn fritters. I suspect the French codified the recipe and travelers and soldiers carried their version of it home. I had them in a restaurant and this is "my" version of Thai Corn Fritters a.k.a. Asian Hush Puppies. I love to make them with fresh corn but thawed, frozen corn is an acceptable substitute. Rice flour binds the ingredients and helps them brown, but all-purpose flour can be substituted. Pimento is not a Thai ingredient; it's used here to provide a punch of color and it may be omitted. The fritters in the photograph are not fully cooked; one side was only lightly browned so you could see the "innards." These are an easy, fast and inexpensive treat.

Thai Corn Fritters

Ingredients:
3 cups fresh or frozen, thawed corn
1 teaspoon minced garlic
1 small bunch chopped cilantro
1 finely chopped scallion
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup chopped, drained pimento (optional)
1 tablespoon soy sauce
3/4 cup rice or all-purpose flour
2 eggs lightly beaten
4 tablespoons water
Vegetable oil for frying
Sweet chili sauce (i.e. Mae Ploy) for dipping

Diections:
1) Place corn, garlic, cilantro, scallion, red pepper flakes, salt, pepper, pimento, soy sauce, flour, eggs and water in a large bowl. Mix well. The mixture should be able to hold its shape with out being stiff. Add more flour if needed.
2) Cover bottom of a large skillet with oil. Place on a burner over medium-high heat and cook until it shimmers. Drop 1/4 cup mounds of batter into oil and round with a spoon. Cook until a very light golden brown, about 2 minutes per side. Drain on paper towels. Serve hot with sweet chili sauce. Yield: 12 fritters.

Thai Rice Noodles with Beef and Spinach

I love the delicious flavors of Thai cuisine, but I need dishes that can be quickly executed and don't require special equipment or ingredients that take weeks to assemble. This dish meets all my requirements and is a nice break from the heavy, rich food that can be overwhelming at this time of year. If you can't find bahn pho (rice noodles), boxed rice sticks, the ones used to make pad thai, can be substituted if you follow the manufacturers instructions to soften them. This is everyday street food in Thailand. As you look at the recipe you'll see that it has no chili heat. It is, however, beautiful to look at and has a nice balance between sweet and salty. If you'd like more heat you can quickly make prik nahm som, a Thai condiment that is passed with the noodles; simply chop a small hot green chili and mix it with 1 teaspoon sugar and 2 to 3 tablespoons white vinegar. These noodles are sure to take you to a happy place. Enjoy!

Thai Rice Noodles with Beef and Spinach

Ingredients:
8 ounces wide rice stick noodles (bahn pho, L or XL)
3 tablespoons fish sauce
2 tablespoons tamari or dark soy sauce
1 tablespoon molasses or brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons vegetable oil, divided use
1 tablespoon coarsely chopped garlic
1/2 pound thinly sliced boneless beef strips (i.e tri-tip, flank or rib eye)
5 large handfuls fresh spinach leaves
1/2 cup water
2 lightly beaten eggs

Directions:
1) Cover rice noodles with boiling water. Let sit 10 minutes stirring occasionally. Drain. Rinse well in cold water. Set aside.
2) Combine fish sauce, tamari, molasses, salt and pepper in a small bowl. Set aside.
3) Heat 2 tablespoons of oil in a wok or large, high-sided saute pan set over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add beef and toss to coat with oil. Add spinach and cook, tossing frequently, until beef is cooked and spinach is a bright, shiny green, about 2 minutes. Use a slotted spoon to transfer beef and spinach to a serving platter.
4) Add noodles to pan, tossing to cook until noodles have softened, about2 minutes. Use splashes of water to keep noodles moist and prevent sticking. Push noodles to one side of pan.
5) Add reserved 1 tablespoon oil. Pour eggs into cleared half of pan. When almost set, toss to scramble and combine with noodles.
6) Return beef and spinach to pan. Stir in sauce mixture. Toss mixture until noodles are colored and ingredients are combined, about 1 minute longer. Transfer to serving platter. Yield: 3 to 4 servings.

This recipe is adapted from one created by Nancie McDermott.

It is being sent to C at Foodie Tots who is hosting Pasta Presto Nights # 94, a blogging event created by Ruth at Once Upon A Feast.

Thai Crab Cakes - Boo Jah

An auspicious confluence of events led to the making these crab cakes. The most important was the opening of Oregon's commercial crabbing season. That tied in nicely with a Regional Recipes event whose focus this month is Thailand. The event is being hosted by Darlene, at Blazing Hot Wok. This recipe is simple to do and can be ready for the pan in 10 minutes. In Thailand, the crab is combined with pork and then packed into shells which are steamed prior to frying. My preparation is much simpler --- the same crab mixture is formed into patties and quickly sauted. I use frozen, thawed pork in my version of the recipe. I've found it to be more crumbly than its fresh counterpart; that makes for easier mixing and allows the crab to remain in chunks while assuring the pork is evenly distributed for cooking. The crab cakes are mildly flavored so be sure to offer a spicy sauce for serving. I've included one here, but Thai chili sauce or mayonnaise mixed with sriracha sauce will also do nicely. Sa Nook!

Thai Crab Cakes - Boo Jah

Ingredients:
1 tablespoon chopped fresh garlic
1 tablespoon chopped cilanto stems
2 tablespoons water
1 tablespoon Thai fish sauce
1 teaspoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
3/4 pound fresh lump crabmeat
1/2 pound frozen ground pork, thawed
1/2 cup panko
1 handful cilantro leaves, coarsely chopped
1 large egg, lightly beaten
Flour for dredging
2 tablespoons vegetable oil

Directions:
1) Combine garlic, cilantro stems and leaves, water, fish sauce, soy sauce, salt and pepper in the bowl of a small food processor or blender jar. Process until nearly smooth.
2) Combine crabmeat, pork, panko, cilantro, egg and garlic-cilantro mixture in a medium bowl and mix gently. Shape into 8 cakes, each about 3-inches in diameter.
3) Put flour on a plate; dredge both sides of crabcakes in flour. Set aside.
4) Heat oil in a large nonstick skillet set over medium-high heat. Working in two batches, add 4 cakes to oil and saute, turning once, until cakes are golden brown and cooked through, about 4 minutes per side. Drain on paper towels. Transfer to a serving platter. Garnish as desired and serve with a sauce. Yield: 8 crab cakes.

Spicy Garlic Sauce

Ingredients:
1 cup granulated sugar
1/2 cup rice wine vinegar
1/2 cup water
2 tablespoons coarsely chopped garlic
1 teaspoon salt
1 tablespoon chili-garlic sauce (i.e. Sri Racha) or 1 teaspoon red pepper flakes

Directions:
1) Place sugar, vinegar, water, garlic and salt in a medium saucepan and bring to a boil over moderate heat. Simmer, stirring to dissolve sugar, for 8 to 10 minutes, or until a thin syrup forms. Remove from heat. Add chili-garlic sauce or pepper flakes and set aside to cool.
2) To store, place in a glass jar and refrigerate. Bring to room temperature prior to serving. Yield: 1 cup.

This recipe is adapted from one created by Nancie McDermott.

Thai Coconut Pancakes with Lime and Maple Syrup

We're planning another trek. Bob and I'll be heading back to Asia in February - Thailand, Cambodia, Vietnam and Laos - and excited just begins to describe the way I feel. I'm getting restless again and my gypsy soul needs one last adventure to rein it in. I'm less rooted to place and things than most. What's important to me can be taken by the hand or tucked in the corners of memory to age like fine wine, so I have an open arms approach to the sights and sounds and tastes of unfamiliar places. I move and travel easily, am comfortable wherever I'm dropped and if Bob is with me I am home; it's been that way for nearly fifty years. I know that I've been blessed. As departure date approaches I moderate our diet so our palates will be ready for the street food of these countries. I gradually increase spice and heat and desserts, when we have them, become sweeter. With any luck we'll be set to eat our way through Asia like seasoned pros. These pancakes are sold by street vendors in Thailand as snacks, but they also make a great dessert for family and close friends. Maple syrup is not indigenous to Thailand, but how can you have pancakes without syrup? The maple-lime combination is one you don't want to miss. I use it here as a dessert sauce, but it can also be used in more savory dishes. One bite and your taste buds will be singing.

Thai Coconut Pancakes with Lime and Maple Syrup

Ingredients:
3/4 cups all-purpose flour
1/4 cup rice flour (cornstarch may be substituted)
1/2 teaspoon salt
1/4 cup granulated sugar
2/3 cup dried, unsweetened shredded coconut
1 large egg
1 to 1-1/2 cups coconut milk
Vegetable oil for frying
1/2 cup pure maple syrup
Zest and juice of 1 lime + additional zest and lime wedges for garnish

Directions:
1) Sift all-purpose flour, rice flour, sugar, and salt into a medium bowl. Stir in coconut. Make a well in the center. Place egg and 1 cup coconut milk in well; whisk until mixture forms a batter, using additional milk to thin to desired consistency.
2) Preheat an electric griddle to 350 to 375 degrees F. Brush griddle with oil. Using a 1/4 cup measure, scoop a scant 1/4 cup batter onto grill, Smooth surface with back of spoon and cook until bubbles appear on the surface. Turn and cook until other side is golden. Repeat. Keep warm.
3) Warm maple syrup, zest of 1 lime and 1 tablespoon fresh lime juice in a small sauce pan. Pour into a 1/2 cup pitcher.
4) Arrange pancakes on a serving platter. Drizzle lightly with syrup. Sprinkle additional lime zest over pancakes. Garnish with lime wedges. Pass remaining syrup at the table. Yield: 6 to 8 pancakes.

Thai Sweet Chile Noodles

Today I'm moving from the Mediterranean to Southeast Asia for a delicious noodle dish. There are always noodles, in one guise or another, in my refrigerator. These mildly hot, orange-flavored Thai noodles are delicious and good as an accompaniment or a stand-alone meal. I especially like to serve them with plain grilled meat or chicken. They have the added advantage of being ridiculously easy to make. This recipe is based on one developed by the chef at Caprial's (Pence) Bistro. These are, in my opinion, best served at room temperature or slightly warm. These are worth a try and come highly recommended. They are table ready in 15 minutes.

I'm sending this recipe to Ruth at Once Upon A Feast who is hosting this week's Presto Pasta Night event.

Thai Sweet Chile Noodles

Ingredients:
12 ounces dried Chinese egg noodles or spaghetti
3 tablespoons kosher salt
1/2 cup peanut oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed (optional)
1/4 cup soy sauce
1/3 cup Thai sweet chile sauce (i.e. Mae Ploy)
Chopped scallions, red chiles and cilantro for garnish, optional

Directions:
1)In a stockpot over high heat, bring about 8 cups of water to a boil. Add salt and noodles; cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
2. While noodles cook, whisk peanut oil, garlic, ginger, orange juice and zest, orange concentrate (if using), soy sauce and chile sauce in a small bowl. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, chiles and cilantro, if using. Serves 4-6.

Thai Tamarind Shrimp

When our children were small and sitters scarce, we began having date nights in the kitchen. The theme was bistro or cucina, complete with stubby candles, spindly carnations and a checkered tablecloth. I would cook, and, Bob, who does a spot on improv of a continental waiter, would serve and pour. We had such a good time that you'll still find us in the kitchen on date night, sampling dishes from kitchens around the world. We move, on whim, from Europe to Asia or Africa and today's recipe is very much like one that would come from a restaurant - raan aharn - in Thailand. It requires a few Asian ingredients that will put me on your bad list, but I've provided links to where they can be ordered if they're not locally available. This is fast and easy to make, though I must warn you - it's addicting.

Tamarind Shrimp

Ingredients:
3 tablespoons (about 2 oz.) tamarind paste
2/3 cup boiling water
2 tablespoons vegetable oil
2 tablespoons chopped scallions + slivers for garnish
2 tablespoons golden or light brown sugar
2 tablespoons chicken stock
1 tablespoon nahm plah fish sauce
6 dried Thai chillies + chillies for garnish
1 pound shrimp, shelled and deveined
1 tablespoon Asian fried garlic from a can (mail order)
2 tablespoons Asian fried shallots (mail order)

Directions:
1) Place tamarind paste in a small bowl. Cover with boiling water. Stir well; let sit for 30 minutes. Stain; reserve 6 tablespoons of juice for sauce and refrigerate remainder for another use.
2) Heat oil in a large nonstick skillet. Add onion and cook until softened and beginning to brown.
3) Stir in sugar, stock, fish sauce, reserved 6 tablespoons tamarind juice and dried chillies. Stir. Bring to a boil.
5) Add shrimp, dried garlic and dried onion; stir until shrimp are cooked through, about 4 minutes. Transfer to serving plate. Garnish with onion slivers and additional chillies. Yield: 4 servings.