Last night we had Cliff and Sarah over for a little Thai/American Grillparty. They brought Mac’n'Cheese and Thai coleslaw (you should post the recipe, Cliff), while we made Green Mango Salad, Bangkok-style BBQ chicken, Thai steak, Thai iced coffee, corn on the cob and a nice citrus buttercream with lime curd filling cake. With me being completely absentminded lately, I completely forgot about taking pictures until we were almost done eating. I also wrote down the train schedule wrong so they missed the last train back to R-burg and Rainer had to give them a lift back to town. (And he wasn’t even annoyed at my mistake, he’s a nice hubby that way. He just said that he’s usually the absent-minded one!)
Green Mango Salad
This is actually the method for making Green Papaya Salad, but I wanted to try it with green mangos and it was really, really great. Serves 4 to 6.
ingredients
8 cloves garlic
6 Thai chilies, or as desired (Rainer thought 3 might have been a better choice!)
3 Tablespoons palm sugar (or brown or regular sugar)
3 Tablespoons thin soy sauce
2 medium green mangos (or papayas), peeled and julienned
1/2 cup green beans cut into 1-1/2 inch lengths
6 cherry tomatoes
1/2 cup freshly squeezed lime juice
1/2 cup roasted unsalted peanuts
directions
1) Pound the garlic and chilies into a paste in a heavy mortar. Add the sugar and thin soy sauce and blend with the pestle until sugar is completely dissolved, stopping occasionally to scrape down the sides with a spoon.
2) Add the mango and green beans to the mortar and lightly crush them. Add the tomatoes and crush slightly to release juices.
3) Add the lime juice and crushed peanuts, mixing well. (I forgot to add the peanuts last night – oops!)
4) Tranfer to salad bowl and serve. The salad can also be rolled up in lettuce or cabbage leaves and eaten by hand, if desired.
Bangkok-style BBQ Chicken
ingredients
14 oz can coconut milk
2 Tablespoons Yellow Curry Paste
2 Tablespoons Thai fish sauce
6 cloves garlic, roughly chopped
1/2 cup chopped cilantro (stems also)
2-1/2 Tablespoons palm sugar (or brown or regular sugar)
1/2 Tablespoon white pepper
directions
1) Combine ingredients in a blender until smooth.
2) Pour the marinade over the chicken and let marinate (put chicken in skin side down).
3) Grill or roast the chicken
4) Serve with Mae Ploy brand Sweet Chili Sauce
Thai-style Steak
ingredients
1 Tablespoon fish sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/2 teaspoon sweet soy sauce
3/4 Tablespoons freshly squeezed lime juice
1/2 teaspoon each of minced garlic, minced chili and freshly ground black pepper
1/ Tablespoon minced shallot
directions
1) Mix ingredients and use to marinate 350g Rumpsteak (New York Strip) overnight
2) Grill or broil as desired.
Thai Iced Coffee
1) Brew 8 cups of coffee (I used Nescafé espresso powder – if you can get O-Liang Thai Coffee powder, that would be best, although Rainer disagrees)
2) While coffee is hot, dissolve in coffee: 1 cup sugar and 1 cup of sweetened condensed milk
3) Refrigerate until cool
4) To serve, fill glass with ice, pour coffee in and add half and half as desired
Makes a large pitchers worth
{ 8 comments… read them below or add one }
Mmmm, that all sounds delicious. Your Thai recipes always make my mouth water.
We so need a mortar and pestle!
The Cole Slaw recipe will follow, or be posted by Sarah (she’s the keeper of the recipes over at http://www.regensblog.com/recipes – though we both operate our “test kitchen”). I must say it is probably better against the backdrop of non-Thai dishes. I though it was great while we were preparing it at home, but its flavors pailed in comparison with the Mango Salad and other Thai goodness.
What, no recipe for the yummy looking Citrus buttercream and lime curd cake?!?! Please fix this
@Christina: It must be the name, cause your recipes always look incredibly delicious too!
@cliff: I thought the cole slaw held up fine (I liked it and I’m not the biggest cole slaw fan, so that’s saying something!), but the mac’n'cheese was definitely overpowered. I had the mac’n'cheese for lunch today though and it was yummy!
@anon: Okay, okay! I will probably make the mango salad again tomorrow (assuming I have energy), so I’ll take a pic of that and update the post with the salad pic and the cake recipe at the same time. Satisfied?? (I certainly am – the cake is even better after spending the night in the fridge!)
I’m with anon: that cake looks utterly delicious! Then again given the choice I will always prefer dessert over a main dish.
Here’s the cole slaw recipe, as posted by Sarah on our site:
http://www.regensblog.com/recipes/?action=show&recipe_id=53
I’m glad you thought the cake was even better the next day — I was about to post the same thing. Chilled lime cake is the way to go.
Oh, that cake looks absolutely fantastic! Ditto Martina – desserts are always priority, and desserts with lime or lemon curd can not be beaten!
hmmm, mango salad – I might pop out into the street this evening and pick that up for dinner (although I am sure I would be more satisfied if I attempted to make it myself!)
@martina: Desserts are the best part of the meal
@cliff: Thanks for the recipe!
@ange: I’m so jealous. I wish I could just pop out into the street to get good Thai food!