Category Archives: Soups & Salads

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

]Mulligatawny Soup 

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

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Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Green Papaya Salad

 

 

 

 

 

 

Serves 4

Ingredients

  • 1-6               Thai chillies(2 is hot, 6 is insane)
  • 4-8               cloves garlic, to taste
  • 1                   tsp salt
  • 3/4               cup fresh shrimps
  • 1/2               cup palm sugar, to taste(you can also use brown sugar)
  • 4                   tbsp tamarind water, substitute 1 tsp of tamarind paste)
  • 1/4               cup lime juice
  • 1/4               cup fish sauce or to taste

Salad

  • 1                   cup cherry tomatoes
  • 3/4               cup shredded carrots
  • 1                   cup snake beans, cut into 1- inch  lenghts
  •                      (or use regular beans)
  • 4                   cups green papaya, shredded

To serve

  • 6                   lettuce leaves
  • 1/2               cup roasted peanuts

Instructions

  1. Pound chillies, garlic and salt in a mortar and pestle (or pulse in a food processor)
  2. Add shrimps and peanuts.  Pound to a coarse paste.
  3. Put the paste in a bowl and add palm sugar, tamarind water, lime juice and fish sauce.
  4. Whisk together until dressing is well incorporated.  The dressing should taste sour, salty, sweet and hot.
  5. Place cherry cherry tomatoes, beans and green papaya in a large bowl and bruise lightly with a fork.
  6. Pour dressing over the salad and mix well.
  7. Line a salad plate with lettuce leaves.  Put the salad on the leaves and sprinkle with the nuts.

Thai Chicken Boat Salad(Parviz Paroo)

(Called Lard Gai – Gai means Chicken in Thai)
Thai Chicken Boat Salad
 
 
 
 
 
 
 
Ingredients
  • 1                  lb organic mince chicken thigh
  • 2                  inch ginger cut into small matchsticks
  • 1                  tbsp garlic chopped fine
  • 1/2              cup salt-reduced chicken stock
  • 2                  tbsp rice vinegar(or to taste)
  • 1                  Thai red chilli finely chopped or
  • 1/2              tsp cayanne pepper(or to taste)
  • 1                  med shallot or red onion finely chopped
  • 1/2              cup chopped green onions
  • 2                  tbsp lime juice
  • 1                  tsp lime rind
  • 1                  tbsp honey and a little stevia(or sugar of your choice)
  • 1/4              cup fish sauce(or to taste)
  • 1                  cup chopped basil
  • 1/2              cup chopped cilantro
  • 1/4              cup chopped mint
  • 3                  Organic California Endives
  • 1/4              cup toasted sunflower seeds or chopped cashew(optional)

Instructions

  1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
  2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
  3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
  4. Taste and adjust chilli, sweetness and lime, let it cool.
  5. Rinse the endive and pat it dry.
  6. Fill the endive with the minced chicken.
  7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )
Note:
Tamarind can be substituted for lime juice.
You can use home made chicken stock.

Fish Sauce

Stevia

Tom Yum Soup

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.

Tom Yum SoupIngredients

  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2          lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12       tbsp fish sauce
  • 8-12       tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp    canned Thai roasted chili sauce
  • 10            tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
Instructions
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Note,
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
Lemongrass
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
Galangal
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
Kaffir leaves
 
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Pomegrante and Walnut Salad

This crunchy, tangy and vibrant salad is closely related to the classic Turkish”spoon salad”.  Everything is cut into very small pieces so that one spoonful of salad excites the palate with all the different ingredients.

Sumac and Pomegrante molasses (also known as pomegrante paste) can be bought at a Meditarianian grocery store and some Supermarkets.

Pomegrante and Walnut Salad
Pomegrante and Walnut Salad

Ingredients

  • 1/2        cup walnuts
  • 1           pomegrante, cut in half
  • 1/2        cup flat leaf parsley leaves, roughly chopped
  • 2           tomatoes, cut into 1/4 “cubes
  • 1           Lebanese cucumber, seeded and curt into 1/4″ cubes
  • 1/2        red pepper, seeded and cut into 1/2” cube
  • 1/2        red onion. cut into 1/4” cube
  • 1           tsp sumac
  • 2           tbsp extra virgin olive oil
  • 2           tbsp lemon juice
  • 1           tbsp pomegrante molasses
  •              salt to taste

Instructions

  1. Preheat oven to 400 degree.  Place the walnuts on a baking tray and toast in the oven for 5-7 minutes.  Remove from the oven and allow to cool, then roughly chop.
  2. Hold pomegrante half over a large bowl and using a wooden spoon, tap the pomegrante hard to release the arils (seeds).  Repeat with the other half.
  3. Add the walnuts, parsley, tomatoes, cucumber, capsicum, onion and sumac to the bowl.
  4. Stir in the olive oil, lemon juice and pomegranate molasses, and toss to combine.  Season with salt, to taste, and serve immediately.

Chicken and Mango Salad with Glass Noodles

The light and clean Asian combination of chicken and Mango is treated to a touch of  heat from a bit of fresh chili.

Ingredients

  • 4             oz thin bean thread noodles
  •                (also known as cellophane, glass. Or mung bean noodles)
  • 1             lb cooked and cubed chicken
  • 4             cups chopped lettuce leaves  
  • 1             large mango(1 lb), peeled and cut into 1/2- inch cubes.
  • 3             Scallions, thinely sliced crosswise
  • 1             red pepper thinely sliced
  • 2             carrots thinely sliced
  • 1/4          cup coarsely chopped fresh Serrano
  •                or jalapeño chilli, including seeds, or to taste
  • 1             cup chopped cilantro
  • 1/4          cup chopped mint
  • 1/4          cup chopped basil
  • Dressing
  • 2             limes, zest and juice
  • 1/3          cup rice vinegar (not seasoned)
  • 1/4          cup fish sauce
  • 2             tbsp sugar 
  • 1-1/2       tsp salt

Instructions

  1. Cover noodles with boiling hot water in a large bowl and let stand  8 minutes.
  2. Drain noodles in a colander and rinse with cold water.  Drain well, then return to bowl.
  3. While noodles are soaking, combine chicken, and the rest of the salad ingredients in another large bowl.
  4. Stir together the dressing ingredients till the sugar is dissolved, then toss half of the dressing with noodles and half with chicken salad.
  5. Spread the lettuce in a salad bowl, then noodles topped with chicken salad.  

Variation:  You can use shrimps instead of chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Thai-Style Steak Salad

  • 1/4            cup fresh lime juice
  • 1               tbsp soy sauce
  • 1               tbsp sugar
  • 1/2            tsp red-pepper flakes
  • 3               tbsp vegetable oil
  • 2               boneless rib-eye steaks(each 8 oz and 3/4 inch thick)
  •                  Coarse salt and ground pepper
  • 1/2            lb carrots(3-4 medium)
  • 1               medium head romaine lettuce, cut crosswise into 1- inch ribbons
  • 1/2            cup fresh mint leaves
  • 1               cup fresh bean sprouts (optional)
  • 1/3            cup salted peanuts, chopped (Optional)

Instructions

  1. Make Marinade:
  2. In a medium bowl, whisk together lime juice, soy sauce, sugar, red pepper flakes, and oil.  Season steak generously with salt and pepper;  place in a baking dish.  Pour 1/4 of marinade over steaks(reserve remaining marinade).  Turn steaks to coat.  Let steaks marinate up to 30 minutes.
  3. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium- rare.  Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 a 10 minutes.  Slice steaks across the grain into 1/4 inch- thick slices;  halve slices crosswise.  Transfer to a large bowl, and toss with reserved marinade.
  4. With a vegetable peeler, cut carrots into long ribbons.   Add to steak in bowl along with lettuce and mint;  toss to combine.  Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

 Crosswise.  Transfer to a large bowl

Thai Mango salad


  • Serves 6
    Ingredients

    4             cups torn greens2             firm mangoes1             sweet red pepper1             sweet yellow pepper2             carrots, coarsely grated1/4          cup coarsely grated fresh ginger1/2          cup thinly sliced spring onions2             cups bean sprouts1/4          cup coarsely chopped mint1/4          cup coarsely chopped basil1/4          cup coarsely chopped cilantro1/2          cup  coarsely chopped roasted peanuts
  • 1/2 cup (125 mL) thinly sliced green onions
  • 2 tbsp (30 mL) coarsely chopped fresh mint

Dressing:

  • 1/4 cup (60 mL) vegetable oil
  • 1 tsp (5 mL) grated lime rind
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) fish sauce or soy sauce
  • 2 tsp (10 mL) granulated sugar
  • 1 tsp (5 mL) minced hot pepper
  • 1/4 tsp (1 mL) each salt and pepper





















Continue reading Thai Mango salad

Beef Fajita Salad

Serves 4

Ingredients

  • 4              cups shredded iceberg lettuce
  • 1              recipe meat or Chicken Fajita 
  • 1              cup grated cheese
  • 1              recipe Salsa
  • 1              recipe  Guacomole 
  • 1/2           cup sour cream

Instructions

  1. Spread the lettuce on 4 plates.
  2. Top with Fajita mix.
  3. Spread some cheese on it
  4. Spread the salsa on it.
  5. Top with guacomole and sour cream.

Tabbouleh Salad

Salads are an important part of the Lebanese menu. No meal is complete without a platter of crisp salad vegetables or a toss salad.

The king of Lebanese salads is the famous Tabbouleh, made with parsley and bur’ghul.

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Serves 4

Ingredients

  • 1/2 cup bur’ghul 
  • 8-10 spring onions 
  • 1 tsp salt 
  • 1/4 tsp black pepper 
  • 1/4 tsp mixed spices 
  • 5 cups very finely chopped parsley 
  • 1/4 cup very finely chopped fresh mint 
  • 3 large tomatoes, finely chopped  
  • 1/4 cup lemon juice 
  • 1/4 cup olive oil

Instructions

  1. Wash the bur’ghul and drain well by squeezing out excess water with cupped hands. Place in a bowl and refrigerate for at least 1 hour.
  2. Trim the spring onions to leave about 20 cm (8″) of green. Finely chop the white of the green onions and mix it into the bur’gul with the salt, pepper and spices. Finely chop the green of the spring onions and place it with parsley, mint and tomatoes on top of the bur’ghul mixture. Set aside in the refrigerator until ready to serve.
  3. Just before serving, add the lemon juice and olive oil and toss well. Adjust salt and lemon juice to taste.
  4. tabbouleh is usually served in a wide based bowl or deep serving dish and garnished with lettuce leaves. When it is served as a mezza a large spoonful is placed in a lettuce leaf, wrapped into a roll and eaten with the fingers.
  5. Variation:
    Add 1 small cucumber or 1/2 green pepper (both finely chopped) to the salad.