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Basic Ingredients
6-8 butter lettuce leaves
4-6 red cabbage leaves
1/2 lb. bean sprouts
2 carrots,
julienned
FILLERS
Satay Chicken
Ingredients
1 lb. boneless, skinless
chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
10 12-inch wood skewers
Directions
Slice chicken breasts crosswise
into 3/4 to 1-inch strips. Place chicken pieces in a shallow
glass square baking dish (about 9x9 inches). In a small
mixing bowl, whisk together soy sauce, lime juice, garlic,
ginger and red pepper flakes and water. Pour mixture over
chicken. Cover with plastic wrap and place in refrigerator
for 30 minutes or more (can marinate overnight).
After chicken has marinated,
soak wood skewers in cold water for 20 minutes to prevent
them from burning on grill. Prepare barbeque grill for
direct cooking. Remove chicken pieces and reserve the
marinade for grilling. Pierce 3-4 chicken pieces lengthwise
on each skewer in an accordion-like fashion. Place chicken
skewers on grill. Brush chicken pieces liberally with
marinade on one side, then turn to grill marinated side
(uncovered - do not use barbeque lid). While first side of
chicken is grilling, brush the other side liberally with
marinade then discard the remaining marinade (do not
marinate again). Once chicken has cooked on first side
(about 3-4 minutes), turn over and grill second side until
chicken has no pink color and is nicely browned (about
another 3-4 minutes).
Remove chicken pieces from
skewers and place about 4-5 pieces on serving plate and
sprinkle with chopped peanuts.
Coconut Curry Noodles
Ingredients
12 oz. dry chow mein noodles
1 cup low-fat coconut milk
1 tablespoon minced garlic
1 cup chicken stock
1 tablespoon curry powder
1 tablespoon fish sauce
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons fresh lemon
juice
Directions
Prepare noodles according to
package directions and completely drain, then pour into a
large mixing bowl and set aside. In a medium saucepan, add
coconut milk, garlic, chicken stock, curry powder,
fish sauce, lime juice and lemon juice. Heat on low-medium
until mixture begins to bubble. Reduce heat to low
and simmer for an additional 2 minutes, then pour
mixture over noodles and stir until thoroughly
blended. Serve.
Sweet & Sour Cucumbers
Ingredients
1 large cucumber
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black
pepper
Directions
In a small sauce pan, combine
vinegar, sugar, water and salt. Cook over medium heat,
stirring constantly, until liquid boils and sugar is fully
dissolved. Remove from heat and allow to cool to room
temperature. While marinade liquid is cooling, wash and
slice cucumber by hand or with a
mandolin slicer into
1/8-inch slices. Place in a serving bowl and pour marinade
over cucumbers. Serve immediately or place in container with
cover and store in refrigerator until ready to serve.
SAUCES
Note: You can prepare
sauces in advance (even a day or more before ready
to use). Simply store in the refrigerator and reheat
when ready to serve.
Sweet Red Chili with Garlic Sauce
Ingredients
3 tablespoons red ground
chili paste
2 teaspoons minced
garlic
1/2 cup rice wine
vinegar
2/3 cups water
2/3 cups sugar
1 teaspoon salt
4 teaspoons cornstarch
4 tablespoons finely
chopped cilantro
Spicy Peanut Sauce
Ingredients
1/4 cup creamy peanut
butter
3 tablespoons water
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
1/2 teaspoon chili
garlic sauce
Directions
In a small sauce pan,
combine eanut butter, water, brown sugar, soy sauce,
rice vinegar, lime juice, chili oil and chili garlic
sauce. Heat on low-medium, stirring constantly,
until mixture begins to bubble. Promptly cover and
remove from heat. Serve immediately or refrigerate
until ready to serve; then simply reheat in
microwave just before serving.
Sweet Chili with Cilantro Sauce
Ingredients
1/4 cup rice wine
vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon red ground chili
paste
Directions
With a blender, puree
all ingredients until thoroughly combined. Serve
immediately or refrigerate until ready to serve;
then simply reheat in microwave just before serving.
Directions
In a small sauce pan,
combine all ingredients except cilantro. Whisk or
stir until well-blended, then heat on high until
mixture begins to boil, then reduce heat to low and
simmer for about 5 minutes. Remove from heat and
stir in cilantro. Serve immediately or refrigerate
until ready to serve; then simply reheat in
microwave just before serving.
ASSEMBLY
Cut 4 red cabbage leaves
in half to form small bowl shapes. Place 4 cabbage
leaf halves on each plate, and fill each cabbage
leaf bowl with filler ingredients (bean sprouts,
julienned carrots, marinated cucumbers and Thai
Coconut Curry Noodles). Sprinkle toasted sesame
seeds over cucumbers and noodles if desired.
Remove enough butter
lettuce leaves for each chicken serving (16 leaves
for 4 servings) at the base and run under cold water
or place in a large bowl of cold water, swishing
around to remove any dirt. Once clean, gently dry
with paper towels and place 4 leaves closely next to
each other on each serving plate. Place 4 chicken
pieces (a few more if chicken pieces are small) next
to each other in one area on each plate and sprinkle
with chopped peanuts.
Lastly, place 3 small
bowls of each dipping sauce on each serving plate.
Serve and watch the delight on everyone's face as
they dive in!
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