Asian Night

Sorry about the lack of posts over the last couple days, I was preparing for yesterday's meal. I had my family over for dinner and had an Asian meal full of new recipes planned. Here's how it went.

Cold Sesame Noodles-Thanks to my sis Michelle for this one!

I actually served this hot with homemade noodles (using my new pasta maker of course). It was delicious! My sister has served it cold and says it's equally delicious.

Pork Satay

1	tsp.	sugar
1	tsp.	salt
1	lb	pork
2	tbsp.	yellow curry powder
1/2	cup	coconut milk
		bamboo skewers

  The pork should be yellowish in color. Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric.

Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers.

  Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).
  Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.
  Grill 5-6 minutes per side. Serve with Peanut Sauce.

Peanut Sauce

1	tablespoon	tamarind (omit if you can’t find it)
3	tablespoons	sugar
3	tablespoons	chunky peanut butter
2	tablespoons	fish sauce
1	tablespoon	red curry paste
3/4	cup	coconut milk

Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.

Thai Fresh Spring Rolls

6 spring roll wrappers

12 medium, cooked shimp

shredded leaf lettuce

chopped cilantro

peeled, seeded, julienned cucumber

minced mint leaves

julienned carrot

bean sprouts

shitake mushrooms

cellophane noodles (bean thread noodles) soaked and drained

Dip one spring roll wrapper in warm water; place on a clean surface and top with fillings. Roll wrapper burrito-style and slice in half at an angle. Serve with Hoisin-Peanut Dipping Sauce.

Hoisin-Peanut Dipping Sauce

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbsp. rice vinegar
1 clove garlic, crushed
1 minced Thai chili, or more for desired spiciness

Combine all ingredients until smooth.

Coconut Cake- Thank you "Taste of Home" magazine for a most delicious dessert. (I did go with my own frosting because the one in the recipe sounded very sweet and overpowering for such a delicate cake.)

My Frosting:

4 Tbsp. butter, softened

4 oz. cream cheese, softened

4 c. powdered sugar

1 tsp. coconut extract

1 tsp. vanilla extract

1 pint heavy whipping cream

In the bowl of a stand mixer with the paddle attachment, beat together butter and cream cheese; beat in powdered sugar until smooth. Add coconut extract and vanilla. Switch to the whisk attachment. With the mixer running on medium speed, slowly add the cream and continue to beat until light and fluffy.

Each of us like some things more than others, but all-in-all a delicious meal!