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Swimming Rama
(Chicken, spinach in peanut sauce )
1/2 cup chopped chicken or tofu
1 bunch spinach
cilantro
Swimming Rama is served with rice and is very fast & easy to make. Put your rice on first so it will be ready. When the rice is almost cooked, lightly brown or blanch chicken, beef or tofu in a saucepan and drain. Add peanut sauce and simmer low until fully cooked (about 3 minutes). Wash & steam spinach. Pour peanut sauce mixture over a bed of spinach beside a serving of rice. Garnish with fresh cilantro.
Serves 2 to 3 people.
Soak noodles in warm water for ½ -1 hour. Drain & set aside. Chop tofu into squares, green onions into ½ " slices and mince salted turnip. Pour oil into wok or frying pan and pre-heat. When oil is hot, crack egg and scramble. Add noodles & vinegar and toss for ½ minute. Add tofu & salted turnip and toss. Add Pad Thai sauce and stir fry until noodles are soft. (To make it spicier add Siracha sauce or crushed dried chili.) Then add beansprouts and green onions, toss and place on a warm plate.
Serve hot and garnish with ground peanuts, coriander, lime slices and steamed prawns.
Serves 2 people |
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Chicken Satay
2 lbs chicken breast
3 cloves garlic
1 tbsp curry powder
1 tsp salt
½ c coconut milk
8" bamboo skewers
4oz peanut sauce
Slice chicken into 1" strips. Chop and crush garlic. Add garlic, curry powder & salt to coconut milk. Add mixture to chicken strips & knead to soften meat. Let marinate for 2 hours if possible. Place chicken on bamboo skewers. Place skewers on barbeque or under a preheated grill. Cook until brown turn & cook other side. Serve with a side dish of warmed peanut sauce. Tip: Freeze skewers with layers of wax paper or saran wrap for the next time you need an appetizer for a party.
Serve with Thai Jasmine rice.
Serves 8 people. |
