November 22, 2020 / Lyn Jones / 0 Comments
This makes a delicious dinner in warm weather & an easy lunch. You can make it the day ahead and take it to work. It’s seriously simple to make. Serves 4
Ingredients
100g rice vermicelli noodles
2 cups shredded cabbage
1 chilli, finely sliced
2 carrots (spiralized or shredded)
1.5 cups snow peas, finely sliced
3 spring onions, finely sliced
1 inch piece of ginger grated
1 Tab sesame seeds, toasted
1 Tab sunflower seeds, toasted
2 Tab almonds or peanuts, toasted
1 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp sesame oil
Juice of half a lime (slice the cheeks off to serve with and squeeze the juice from the centre bit)
1/2 tsp Chinese cooking wine or sake
1 cup coriander leaves
1/2 cup mint leaves, finely sliced
1 cup sliced cucumber (halved first)
1 cup bean shoots
Optional: 2 cups shredded cooked chicken (I used left over poached chicken from this salad recipe)
1. Soak noodles in hot water as per directions on the pan. Drain and cool under cold water.
Toast various seeds and nuts and shred carrots and cabbage. Prepare other vegies & herbs.
2. Dressing – combine ginger, lime juice, soy sauce, cooking wine, fish sauce and sesame oil.
3. Mix cabbage, snow peas, carrots, chilli – all but 1 Tab spring onions – noodles, chicken (if using) and the dressing together until well combined. Then toss through the toasted nuts.
4. Serve and top each portion with 1/4 of the cucumber, bean shoots and coriander. Enjoy!
May 29, 2016 / Lyn Jones / 0 Comments
Thai style – part of dinner party or for a family lunch
- 2 c finely minced cooked chicken; (without skin)
- 1/2 c cooked rice; (preferably jasmine)
- 2 cloves garlic; minced
- 3 shallot onions; finely sliced – spring onions I guess
- 6 coriander roots; finely sliced
- 15 Thai basil leaves; finely sliced (or basil)
- 1 ts freshly ground white pepper
- 2 Tab Pure palm sugar; grated
- 2 Tab fish sauce
- beancurd sheets; lightly wet 10 Minutes ahead; or filo
CORIANDER SESAME SAUCE
- 1/2 c Lime or lemon juice
- 1/2 c Cold water
- 1/2 c Pure palm sugar
- 2 sm Red birdeye chilli; sliced
- 3 shallot onions; sliced
- 1 bunch coriander plant; including roots: washed, coarsely chopped
- 1/3 c roasted sesame seeds
- 3 Tab Fish sauce
Directions:
1.Mix the above ingredients in a bowl and marinate half an hour prior to using (except bean curd sheets).
2.Place the chicken mixture on the centre of the beancurd sheet and roll into little sausage forms.
3.Tie both ends with corn husk or strips of leek.
Grill the chicken bon bon under a moderate temperature, until golden brown.
CORIANDER SESAME SAUCE:
1.Heat water and lemon juice in a pot, add pure palm sugar to dissolve.
2.Reduce the content until it becomes a light syrup. Add the onions and chilli. Remove to cool.
3.Blend the light syrup with the coriander and sesame seeds until it becomes a smooth sauce.
This sauce can be made and stored for a couple of weeks in an air-tight jar and kept in the refrigerator.
To serve: Cut the crispy grilled Bon Bon into thick slices, place on a few avocado wedges and spoon the coriander sesame sauce evenly on the chicken slices.
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 13g Carbohydrate; 3mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates