2. Add the vegetables and toss to coat.

3. Season with salt and pepper.

Serves 68 This crunchy salad reminds me of coleslaw. All of the vegetables are cut in a fine julienne and then tossed in a dressing. Serve it as a side dish, a salad, or as a topping for sandwiches.

Peanut-Potato Salad 3 pounds peeled boiling potatoes 1 cup salted peanuts, coa.r.s.ely chopped, divided 1 medium-sized red bell pepper, cored and chopped 2 stalks celery, sliced 4 green onions, trimmed and sliced cup chopped cilantro cup chopped mint cup mayonnaise cup peanut b.u.t.ter 3 tablespoons rice vinegar Salt and pepper to taste 1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender. Drain and cool. Cut into -inch cubes.

2. 2. In a large bowl, combine the potato cubes, cup of peanuts, red bell pepper, celery, green onion, cilantro, and mint.

3. In a small bowl, whisk together the mayonnaise, peanut b.u.t.ter, and vinegar. Season to taste with salt and pepper.

4. Pour the dressing over the potato mixture and toss to coat. Refrigerate for at least 1 hour. Garnish with the remaining peanuts before serving.

[image]Thai Potatoes?

Potatoes were originally cultivated by South American native populations, but then spread throughout the world. Potatoes have yet to be infused too deeply into Thai cuisine, with most recipes involving potatoes originating from a taro recipe, or a different potato recipe is given a Thai kick.

Serves 810 The first time you try this potato salad, the peanuts, peanut b.u.t.ter, and mint will jolt your taste buds. But after you get used to it, youll be hardpressed to go back to the traditional stuff!

Asian Couscous Salad fl pound snow peas, trimmed 1 red bell pepper, cored, seeded, and chopped 1 yellow bell pepper, cored, seeded, and chopped 57 green onions, trimmed and thinly sliced 1 medium-sized red onion, chopped 12 jalapeno chilies, seeded and finely chopped 1 clove garlic, minced 2 cups couscous 3 cups boiling water, divided 1 packed cup basil 1 packed cup mint 1 packed cup cilantro cup vegetable oil 2 tablespoons lemon juice 3 tablespoons lime juice Salt and freshly ground black pepper to taste 1. Place the snow peas, peppers, onions, chilies, garlic, and couscous in a large bowl; toss to blend.

2. Pour 3 cups of the boiling water over the couscous mixture, cover tightly, and let stand at room temperature for 1 hour.

3. Add the remaining fi cup boiling water and all the remaining ingredients to the couscous; toss together, cover, and let stand for at least 30 more minutes.

4. Season with salt and freshly ground black pepper.

Serves 810 Serve this easy-to-make and healthy salad as a snack, a side dish, or as a light lunch. It is also super picnic fare.

Asian 3-Bean Salad 1 (14-ounce) can garbanzo beans 1 (14-ounce) can black beans 1 (14-ounce) can red kidney beans 1 medium-sized red onion, chopped [image]cup chopped cilantro 4 tablespoons olive oil 3 tablespoons rice vinegar 3 cloves garlic, minced 1 teaspoon minced jalapeno teaspoon lime zest Salt and pepper to taste 1. Place all the beans in a colander. Thoroughly rinse under cool running water. Drain and set aside.

2. Stir together all the remaining ingredients and pour over beans; stir to combine.

3. Refrigerate overnight, stirring occasionally. Season with salt and pepper.

Serves 46 This 3-bean salad is inspired by the ones from the 1950s, but is jazzed up with Asian spices and rice vinegar.

Crunchy Sprout Salad cup rice vinegar 2 tablespoons fish or soy sauce 2 tablespoons vegetable oil 1 tablespoon sugar 2 teaspoons grated gingerroot 2 cups sprouts of your choice 6 cups baby greens (preferably an Asian mix) 1. In a large bowl whisk together the vinegar, fish sauce, vegetable oil, sugar, and gingerroot.

2. Add the sprouts, toss to coat, and let marinate for 30 minutes.

3. Add the greens and toss until well combined.

Serves 4 Think spring! The dressing in this salad is fresh and lively, but not overpowering. This salad is also nice with a drained can of mandarin orange segments tossed in.

Many Peas Asian-Style Salad 1 cup sugar snap peas cup snow peas cup fresh green peas 2 teaspoons sesame seeds, toasted 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon brown sugar 2 teaspoons soy sauce 6 cups pea shoots or other sweet baby lettuce 1. Bring a large pot of water to a boil. Add the sugar snap peas and boil for 2 minutes. Add the snow peas and green peas and boil for 1 minute more. Drain and rinse in cold water. Pat dry with paper towels.

2. In a large bowl, thoroughly combine the sesame seeds, vinegar, oil, sugar, and soy sauce. Add the peas and the greens and toss to coat.

[image]Subst.i.tuting Dried Lemongra.s.s for Fresh If you can't find lemongra.s.s, subst.i.tute 1 tablespoon of dried lemongra.s.s per stalk of fresh or several strips of peel from a lemon or lime.

Serves 4 Pea lovers rejoice - this recipe is for you. It goes without saying (even though I am), the fresher the ingredients the better. No compromising!

Thai Pasta Salad 8 ounces dried bow tie or other bite-sized pasta 3 green onions, trimmed and thinly sliced 2 medium carrots, shredded 1 cups thinly sliced Napa cabbage or bok choy 1 cups thinly sliced red cabbage 1 tablespoon brown sugar 1 clove garlic, minced 2 tablespoons vegetable oil [image]cup rice wine vinegar teaspoon ground ginger teaspoon red pepper flakes 3 tablespoons smooth peanut b.u.t.ter 2 tablespoons water 1 tablespoon soy sauce 1 cup bean sprouts 1. Cook the pasta according to package directions. Drain and rinse under cold water. Place the pasta in a large mixing bowl and add the green onions, carrots, and cabbage.

2. In a small mixing bowl, thoroughly combine all the remaining ingredients except the sprouts.

3. 3. Pour the dressing over the pasta and vegetables; cover and refrigerate for at least 2 hours or overnight.

4. 4. Just before serving, toss in the bean sprouts.

Serves 812 Salads made with pasta always used to have an Italian dressing or mayonnaise base. A great update to a concept that has been around for a long while, this salad features a spicy peanut dressing.

Thai Chicken Pizza 2 whole boneless, skinless chicken b.r.e.a.s.t.s, cut in half 1 recipe Asian or Thai Marinade (see recipes in Chapter 1) 1 unbaked pizza crust -[image] cup peanut or hot chili oil cup peanut or hot chili oil 1 cups fontina cheese 1 cups mozzarella cheese 4 green onions, trimmed and thinly sliced 1 medium carrot, peeled and coa.r.s.ely grated 1 cups bean sprouts cup coa.r.s.ely chopped dry-roasted peanuts [image]cup chopped cilantro leaves 1. Place the chicken b.r.e.a.s.t.s in an ovenproof dish. Pour the marinade over the chicken, turning to coat thoroughly. Cover and refrigerate for at least 8 hours. Let the chicken return to room temperature before proceeding.

2. Preheat oven to 325 degrees. Bake the chicken for 30 to 40 minutes or until cooked through. Remove the chicken from the oven and let cool to room temperature. Shred the chicken into very small pieces; set aside.

3. Prepare the pizza dough according to package directions.

4. Brush the dough with some of the oil. Top the oil with the cheeses, leaving a -inch rim. Evenly spread the chicken, green onions, carrot, bean sprouts, and peanuts on top of the cheese. Drizzle a little oil over the top.

5. Bake according to package directions for the crust. Remove from oven, sprinkle with cilantro, and serve.

Yields 1 large pizza This is a great recipe to use up leftover Siamese Roast Chicken (see recipe on page 102). Simply chop up the leftover meat and proceed with step 3.

Grilled Steak with Peanut Sauce 1 recipe of Thai Marinade (see recipes in Chapter 1) 1 (2-pound) flank steak, trimmed 1 recipe of Peanut Dipping Sauce (see recipes in Chapter 2) 1. Quickly rinse the steak under cold water and pat dry. Place the steak in a large Ziplock bag along with the marinade. Turn the meat until it is well coated with the marinade on all sides. Refrigerate overnight.(Let the steak return to room temperature before cooking.) 2. Preheat a broiler or grill. Cook the steak, turning once and basting with the remaining marinade, until done to your preference 3. 3. Remove the meat from the grill, cover it with foil, and let it rest for 5 minutes to let some of the juices reabsorb. To serve, thinly slice the steak across the grain. Pa.s.s the peanut sauce separately.

Serves 6 Beef satay without the skewers! You can serve this steak with your usual steak side dishes, or it is equally good over a bed of greens tossed in a light Thai vinaigrette or a bit of the peanut sauce.

Asian Marinara Sauce 2 tablespoons vegetable oil 1 medium onion, chopped 1 (1-inch) piece of ginger, peeled and minced 1-3 serrano chilies, seeded and minced 1 cup water 1 pound chopped canned tomatoes with the juice 1 teaspoon salt 1 teaspoon sugar 1. In a large saucepan, heat the oil over medium heat.

2. Add the onion and ginger and saute for 2 minutes.

3. Add the chilies and continue cooking 1 minute more.

4. Stir in the water, tomatoes, salt, and sugar. Reduce heat to low and simmer for at least 30 minutes.

Yields approx. 2 cups Tired of the same old spaghetti sauce? Give this marinara sauce a try. Serve it over any pasta you would top with an Italian-style sauce or try it over rice noodles.

Thai-Style Grilled Pork Chops garlic clove, minced [image]cup fish sauce 2 tablespoons cream sherry 3 tablespoons rice vinegar 2 teaspoons brown sugar 2 teaspoons minced gingerroot 2 (1-inch-thick) pork chops 1. In a small saucepan, over medium heat, bring the garlic, fish sauce, sherry, vinegar, brown sugar, and gingerroot to a boil. Remove from heat and allow to cool to room temperature. (You can also put the marinade in the refrigerator to cool it.) 2. Place the pork chops in a plastic bag and pour in the marinade, making sure to coat both sides of the chops. Let the chops marinate at room temperature for 15 minutes.

3. Pour the marinade into a small saucepan and bring to a simmer over medium-low heat. Cook for 5 minutes.

4. Grill the chops on a hot grill for 5 to 6 minutes per side for medium.

5. Serve the chops with the marinade drizzled over the top.

Serves 2 The sugar and the sherry in this marinade help the chops develop a nicely charred crust. But pay attention while you are grilling. These same ingredients can cause brief fire flare-ups.

Southeast Asian Burgers 1 clove garlic, minced 3 tablespoons bread crumbs 1 pound ground beef or ground turkey cup chopped cilantro cup chopped basil cup chopped mint 2 tablespoons lime juice 1 teaspoon sugar (optional) 3 shakes Tabasco 1. In a medium-sized mixing bowl, combine all the remaining ingredients.

2. Using your hands, gently mix the ingredients together and form 4 patties.

3. Season each patty with salt and pepper.

4. Grill the patties to your liking, about 5 minutes per side for medium.

[image]Serving Marinades If you are going to use a marinade as a sauce, make sure to bring it to a boil after the marinating foods have been removed. Otherwise, reusing the marinade can make you sick (e.g., food poisoning).

Serves 4 These burgers are great topped with Pickled Chinese Cabbage (see recipe on page 232).

Grilled Lobster Tails with a Lemongra.s.s Smoke 6 (46 ounce) lobster tails Olive oil Cracked black pepper 34 whole lemongra.s.s stalks, bruised Salt to taste 1. To prepare the lobster tails, lay each tail flat-side down (sh.e.l.l up). Using a sharp knife, cut through the sh.e.l.l and halfway through the meat lengthwise. Use your fingers to pull the meat away from the membranes and the inner sh.e.l.l, then invert the meat until it sits on top of the sh.e.l.l instead of being surrounded by it.

2. Brush the lobster generously with olive oil and sprinkle with black pepper. Place the lemongra.s.s stalks in a Tuscan herb grill.

3. Heat grill to medium-high heat. Place the herb grill on the main grill grate and place the lobster tails on top, meat side up. Close the lid of the grill and cook for 7 to 8 minutes. (The sh.e.l.ls should be bright red and the meat quite firm.) 4. Turn the lobster tails over and continue cooking for 2 to 3 minutes.

5. Sprinkle with salt and serve.

[image]What is a Tuscan Herb Grill?

A Tuscan herb grill is a flat, hinged grate that looks similar to a screen. The 2 sides fit closely together and hold fresh herbs, such as fennel or basil, which smoke during the grilling process, imparting a smoky, herbal note to grilled meats or fish.

Serves 6 These lobster tails are simply the best. The sweet lobster meat is lightly perfumed with a lemony, smoky aroma - and that's it! No masking what Mother Nature did such a great job creating.

Thai-Flavored Green Beans 2 pounds French or regular green beans, trimmed and cut into bite-sized pieces 1 rounded tablespoon shrimp paste 2 tablespoons vegetable oil 3 tablespoons unsalted b.u.t.ter 2 teaspoons minced garlic cup chopped cilantro 1. In a pot large enough to hold all of the beans, steam them until tender-crisp.

2. Drain the beans, reserving cooking liquid. Cover the beans with foil to keep warm.

3. In a small bowl, whisk together the shrimp paste and vegetable oil.

4. In a large skillet, melt the b.u.t.ter over medium-high heat. Add the garlic and saute until golden. Stir in the shrimp paste mixture and 1 tablespoon of the reserved cooking liquid.

5. Add the reserved green beans, stirring to coat. Cook until heated through.

6. 6. Remove the pan from the heat and toss in the cilantro.

Serves 68 The shrimp paste in this recipe adds a slightly salty flavor that is impossible to pinpoint unless you saw the cook add it to the pot. Your dinner guests will beg for your secret ingredient. Don't tell.

Southeast Asian Asparagus 1 tablespoon sesame oil 1 pound asparagus, trimmed and cut into 2-inch pieces 1 teaspoon fish sauce 1 teaspoon toasted sesame seeds [image]cup toasted peanuts 1. Heat the sesame oil in a large skillet over medium-high heat. Add the asparagus and saute for 3 minutes.

2. Add the fish sauce, sesame seeds, and peanuts. Saute for 2 more minutes or until the asparagus is done to your liking.

Serves 4 You can serve this hot or at room temperature. If you choose to serve it at room temperature, stir in the sesame seeds just before serving, otherwise they get a little mushy.

Asian Ratatouille 2 j.a.panese eggplants (about 1 pound), cut into -inch cubes teaspoon salt 3 tablespoons sesame oil 2 ribs of celery, sliced 1 onion, slivered 1 red bell pepper, cored, seeded, and julienned 3 tablespoons vegetable oil 2 small zucchini, halved lengthwise and sliced 1 cup sliced mushrooms cup vegetable stock 2 tablespoons soy sauce 1 tablespoon dry sherry 1 tablespoon cornstarch 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoons Plum Dipping Sauce (see recipe on page 25) 1 tablespoon chopped cilantro 1. Place the eggplant in a colander and sprinkle with the salt. Let rest for 30 minutes.

2. In a large ovenproof pot, heat the sesame oil on medium. Add the celery, onion, and red bell pepper; sautee for 5 minutes. Remove the vegetables from the pan and set aside.

3. Add the vegetable oil to the pot. Saute the zucchini, mushrooms, and eggplant for 5 minutes. Stir in the celery, onion, and bell pepper and set aside.

4. In a small mixing bowl, whisk together the stock, soy sauce, sherry, and cornstarch. Pour over the vegetables and stir to combine.

5. Bake, covered, in a 350-degree oven for 40 minutes.

6. Stir in the garlic, ginger, and plum sauce. Cover and continue to bake for an additional 10 minutes.

Serves 68 The similarity between this Asian version and the French cla.s.sic is evident. But instead of seasoning the dish with herbs de Provence, this ratatouille gets its zip from ginger, plum sauce, and soy.

Pickled Chinese Cabbage 4 cups water 6 cups rice vinegar 1 tablespoon chopped garlic 1 tablespoon chopped cilantro 2 large shallots or 1 medium onion, chopped 3 pounds Chinese cabbage, cored, halved, and thinly sliced Salt and white pepper 1. Place all of the ingredients except the cabbage in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.

2. Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3 to 5 minutes.

3. Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.

4. Refrigerate for at least 8 hours before serving.