April 13, 2008

My recent realization...

that I derive happiness from seeing the corners of lips turn up into a smile when tasting my recipes means that I shall continue inviting friends over for home cooked creations. On this occasion, Adam & Beka came for a long, overdue meal. I used them as my guinea pigs for Thai Tamarind Salmon, Vegetable Curry Wontons, and Condensed Milk Pound Cake with Green Tea Cream.



Thai Tamarind Salmon

Tamarind Sauce

1/4 cup tamarind paste
1/4 cup fish sauce
1/3 cup sugar
1 tsp chili powder

Melt all ingredients in a sauce pan and let simmer on low heat.

Salmon Fillets

2 cups bean sprouts
1 tsp seafood broth base
1/4 cup crushed peanuts
1/4 cup sesame seeds

Preheat the oven to broil. Wrap a broiler pan with foil. Make Tamarind Sauce and Thai Chili Lime Sauce. Place salmon in dish with Tamarind Sauce and turn to coat on both sides. Place salmon in the broiler pan skin side down. Bake salmon at 425 degrees F for about 12 minutes. Pour Thai Chili Lime Sauce over salmon before serving. Sautee bean sprouts in seafood broth until slightly soft. Place salmon on top of bean sprouts and add crushed peanuts and sesame seeds to the top of salmon.



Vegetable Curry Wontons

1 can sliced carrots
1 cup cut potatoes
1 cup water
2 blocks Japanese Curry Mix
1 package wonton wrappers

Boil potatoes in water until soft enough to mash. Heat oil in a skillet and toss in carrots and potatoes. Add water and let pan come to a boil. Allow carrots and potatoes to cook through before adding curry mix. While vegetables cook, use fork to mash into small pieces. Remove mashed curry from heat and allow it to cool before making wontons. Heat 1/2 cup vegetable oil in a skillet over medium high heat. Fry wontons a few at a time turning them in pan until golden and lightly browned. Place on a plate lined with paper towels to absorb extra oil.

Thai Chili Lime Sauce

2 tsp red chili flakes
1 clove garlic
1 Tbsp sugar
1 tsp Sriracha
1 tsp sweet and spicy sauce
1 Tbsp lime juice
1 Tbsp fish sauce

Combine all ingredients in a bowl.



Condensed Milk Pound Cake with Green Tea Cream

Thanks to Ian, I have my very own autographed copy of Pichet Ong's The Sweet Spot. I am thrilled/grateful and promise to memorize every inch of this dessert book. Quiz me later?

Tastespotting!

1 comment:

diva said...

look at that green tea cream! odd that i was thinking about making green tea buttercream just yesterday. lovely food shots. x