Total cost: $37.54
Guests: 11 x $5 each
Total: $55... :-)
Spicy Thai Coconut Soup (our vegetarian version)
Serves 12 (original recipe serves 4)
Ingredients
6 teaspoons vegetable oil
5 cups sliced mushrooms (white button and oyster mushrooms)
2 chopped red bell peppers
4 teaspoons ground ginger
12 garlic cloves, minced
2 stalks lemongrass, halved lengthwise (we had a problem here that I will explain below)
6 teaspoons ground fresh chile paste
9 cups vegetable broth
3 1/2 cups coconut milk
1 package medium firm tofu
6 teaspoons soy sauce (fish sauce for not vegetarian)
3 tablespoons sugar
1 cup green onion strips
8 tablespoons chopped fresh cilantro
4 limes, squeezed (save juice, discard limes)
Heat a large pot over medium heat. Add oil to pan, swirl to coat. Add mushrooms, peppers, ginger, garlic, and lemongrass. Cook until starting to soften. Add chile paste. Cook one minute. Add stock, coconut milk, soy sauce, and sugar. Bring to a simmer then reduce heat to low and simmer for 10 minutes. Cube tofu and add. Stir and let sit until tofu is heated through. Discard lemongrass. Top with green onion, cilantro, and lime juice.
One key mistake that we made. . . ALWAYS READ THE DIRECTIONS FIRST. We never saw what to do with the lemongrass after placing it in the pot. Soooo we minced it. We assumed that it would soften up eventually. It didn't. This was a key mistake. Everyone was picking "nail clippings" out of their soup. It still tasted delicious but please make sure you REMOVE the lemongrass. Do not chop it.
Thai Chicken Satay
(serves 30. original recipe serves 15)
recipe from thaifood.about.com
Ingredients
2 pounds boneless, skinless chicken thighs cut into bite-size pieces
1 large red bell pepper, cut into small squares
1 package wooden sticks for skewering
MARINADE:
4 tablespoons minced fresh lemongrass
4 teaspoons ground coriander
4 teaspoons ground cumin
1 teaspoon tumeric
1/2 teaspoon white pepper
1 teaspoon dried crushed chili flakes
8 tablespoons fish sauce
1/2 cup chopped fresh cilantro
8 cloves garlic, chopped
2 teaspoons ground ginger
6 teaspoons white sugar
1 tablespoon rice vinegar
4 tablespoons liquid honey
4 tablespoons vegetable oil
Mince all marinade ingredients or place in a food processor. Stir well to combine. It should taste salty-sweet with a sweet aftertaste. Pour marinade over chicken and red pepper and mix well. Allow to marine a minimum of 30 minutes (up to 24 hours). While the chicken is marinading, place 30 satay sticks in enough water to cover and let sit for remainder of time chicken is marinading. This prevents burning.
Skewer the marinated chicken (one piece chopped pepper per stick). Keep as much marinade on the meat as you can. Save any that remains. Place prepared satay on a foil lined cookie sheet and set oven to BROIL. Place on second highest rung in your oven and allow to broil 5 minutes before turning. After turning the first time, baste with leftover marinade. Continue turning every 4-5 minutes until satays are nicely browned and charred at edges and the meat is well cooked. The red peppers will e slightly browned or charred as well.
Get some shot glasses ready and place some peanut sauce at the bottom of each glass with a few sprigs of cilantro. Place satay stick.
We have yet to succeed at cooking frozen dumplings. We asked our friend and most loyal guest, Joshua Bates, to do that for us. Thank you!
As usual, some people stay, some people go, and new people come. This week, we decided to take more pictures and as always conclude the night with a dance party. Here we are:
End of night
No comments:
Post a Comment