Tonight's Menu
Peanut noodles
Grilled salmon (Use tofu for vegan option) with green curry paste
Wine Pairing: Light bodied Rose`
Thai inspired peanut noodles |
Thai inspired Peanut butter noodles
Ingredients: (serves 6)
1 lb Chinese stir fry noodles or Spaghetti
1 tbsp sesame oil
1 tbsp Canola oil
3-5 cloves garlic crushed
2 tbsp fresh grated galangal ( or ginger)
1 stalk lemon grass finely chopped(coarse outer leaves discarded)
3-4 red Thai chilies chopped (optional)
1 red pepper cut in thin strips
1 large carrot julienne
1 cup snow peas
1/3 cup peanut butter
Soy sauce
Rice wine vinegar
Roasted peanuts and finely chopped leeks for garnish
1 tbsp sesame oil
1 tbsp Canola oil
3-5 cloves garlic crushed
2 tbsp fresh grated galangal ( or ginger)
1 stalk lemon grass finely chopped(coarse outer leaves discarded)
3-4 red Thai chilies chopped (optional)
1 red pepper cut in thin strips
1 large carrot julienne
1 cup snow peas
1/3 cup peanut butter
Soy sauce
Rice wine vinegar
Roasted peanuts and finely chopped leeks for garnish
- Cook noodles in a large pot of salted boiling water. Drain and keep aside.
- In a large wok take 1 tbsp Canola oil and add galangal, garlic and chilies Fry for a minute till pink and add all the vegetables. Stir fry at high heat till render crisp. Transfer to a bowl.
- In the same wok add 1/2 cup water, peanut butter, soy sauce, vinegar and lemon grass. Bring to boil and cook till it becomes a smooth sauce. Add more water if it looks too thick. You can adjust the flavor here by adding more soy sauce or vinegar. Remove from heat.
- Stir in the cooked noodles and fried veggies and toss to coat evenly with the peanut sauce. Put back to heat and cook for a minute to heat through.
- Serve topped with roasted peanuts and leeks.
Grilled salmon with green curry paste |
Grilled salmon with green curry paste
Ingredients: (serves 6)
6 salmon fillets
marinade
3-4 lime leaves
1 stalk lemon grass
handful fresh cilantro
1 tsp coriander powder
1/2 tsp cumin powder
1-2 red chilies
4-6 cloves garlic
10-12 peppercorns
- Put all the marinade ingredients in a blender (magic bullet works best) and blend to make a smooth paste using a tbsp or 2 of water.
- Season the salmon fillets with salt and pour the marinade over them coating each generously.
- Let them marinate for 15 minutes to an hour in the fridge.
- Grill fillets on medium high for 15-20 minutes, turning half way, till cooked through and no longer pink on the inside.
- Serve hot sprinkled with lime juice along side the peanut noodles.
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