THE EVERYTHING® THAI COOKBOOK Read Online Free PDF Page B

fine. While continuing to blend, add the remaining ingredients one at a time through the feed tube until well blended.

Yields approx. 2 cups
    Serve this pesto tossed with pasta or as a unique spread for veggie or chicken sandwiches. Use it as you would any pesto.
Jalapeño-Lime Vinaigrette
    1 jalapeño, seeded and chopped
    cup lime juice
    1 tablespoon sugar
    Salt and pepper to taste
    1 cup vegetable or canola oil
    Place the jalapeño, lime juice, sugar, and salt and pepper in a food processor; blend for 1 minute. While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified.

Yields approx. 1cups
    Serve over grilled fish or vegetables or a fresh salad.
Ginger-Lemongrass Vinaigrette
    1 quart rice wine vinegar
    2 stalks lemongrass, outer leaves removed and discarded, inner core slightly mashed
    ¼ cup grated fresh gingerroot
    Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.

Yields approx. 1 quart
    This vinaigrette is fantastic as a dressing for salad or as a marinade for crudités.
Mint-Cilantro “Chutney”
    cup unsalted peanuts, toasted
    ¾ cup packed mint leaves
    ¾ cup packed cilantro
    3 tablespoons sour cream
    2 teaspoons honey
    ½ teaspoon minced honey
    Salt and pepper to taste
    Place the peanuts in a food processor and finely grind. Add the remaining ingredients to the processor and blend until well combined.
What's a Chutney?
    A chutney is a traditional accompaniment to Indian foods. It is a coarse relish or condiment usually made from tropical fruits, ginger, and herbs. Chutneys usually have notes of spicy, sweet, and sour, and can be used as a dipping sauce, a bread spread, or as a glaze.

Yields approx. 2 cups
    I like to spoon some of this chutney on a plate and top it with roasted cauliflower. The cauliflower acts as a sponge, soaking up every last drop.

Appetizers

Serves 2–4
    This healthy appetizer is the perfect finger food and is a great introduction to Thai cuisine: There are no scary ingredients, it isn×t tongue-numbingly hot, and yet it is definitely not Western in style or flavor.
Crab Spring Rolls
    1 pound crabmeat, picked over to remove any shells, and shredded
    1 tablespoon mayonnaise
    ¼–½ teaspoon grated lime peel
    15 spring roll or egg roll wrappers
    2 egg yolks, lightly beaten
    Canola oil for deep frying
    15 small, tender Boston lettuce leaves
    Mint leaves
    Parsley leaves
In a small bowl, mix the crabmeat with the mayonnaise and lime peel.

Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside. Repeat with the remaining crabmeat and wrappers.

Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.

To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.

Yields 15 rolls
    Don't let the deepfrying steer you away from these light, crunchy rolls. The key to keeping the fat to a minimum is using clean, hot cooking oil and immediately transferring the rolls to papers towels.
Pork, Carrot, and Celery Spring Rolls
    2 tablespoons vegetable oil
    1 teaspoon minced garlic
    1 cup minced or ground pork
    2 cups grated carrots
    2 cups chopped celery
    ¼ cup fish sauce
    2 tablespoons sugar
    ¼ teaspoon white pepper
    1 cup bean sprouts
    20 spring roll wrappers
    2 egg yolks, beaten
    Vegetable oil for deep frying
In a large skillet, heat the 2 tablespoons of vegetable oil over mediumhigh heat. Add the garlic and pork, and sauté until the pork is cooked through.

Add the