44 41111111111111111.11111111111111.1111111110111111 11 11.11•111
mallillw
Bread Lovers
PLACE YOUR
CHALLAH
ORDER NOW
FOR THE HOLIDA
Hot And Lively
Thai Recipes
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
Did you know all
of Dakota's Breads
are naturally
fat-free?
Everyone gets
free slices even a
clown like me!
Make your
holiday special with
Dakota Bread
acific rim cuisine, or pan-
Asian food, is a popular
trend in the United States,
especially Thai food!
The proliferation of Thai restau-
rants across the country and in
Canada is astounding. Peanut
sauces, rice noodles and lemon-
grass can now be found at local su-
permarkets nationwide, no longer
limited to the shelves of Asian
markets or specialty stores.
One of the pioneers is Wandee
Young, a Thai immigrant, who
in 1980 opened the first Thai
restaurant in Toronto, Canada.
Her Gerhard Street Young Thai-
land in downtown Toronto is well
known by many Detroiters.
Ms. Young and Byron
Ayanoglu, a former food. critic and
author have combined their tal-
ents to write a new cookbook fea-
turing 100 recipes using exciting
and flavorful ingredients that
make up the bold and vibrant cui-
sine of Simply Thai Cooking. The
book is published by Robert Rose.
Below are recipes from the
book that are easy to prepare and
feature the essentialsof Thai cui-
sine that can be made in accor-
dance with the Jewish dietary
laws:
p
„
orn Barnes & Noble)
CUP OF COFFEE
WITH PURCHASE OF ANY MUFFIN
(Reg. or Fat Free)
THAI LEMON-
CORIANDER SAUCE
THE DETROIT J EWISH NE WS
• COLORWORKS STUDIO OF INTERIOR DESIGN •
38
A multi-ingredient sauce that re-
quires no cooking and provides
taste without the added fuel of
chilies. It can serve as an alter-
nate hot sauce, with the simple
addition of 1 to 2 teaspoons of
Vietnamese chili-garlic sauce
stirred in at the end.
1/2 medium red pepper, finely
chopped
1/2 small red onion, finely
chopped
1 teaspoon chopped garlic
4 tablespoons soya sauce
1 tablespoon vegetable oil
1 tablespoon sugar
3 tablespoons lemon juice
2 tablespoons finely processed
roasted unsalted peanuts
Handful of fresh coriander
leaves, finely chopped
Thanks to all of you for such a wonderful year!
•
Wishing you good health, much happiness and prosperity
throughout the coming year.
Barbi Krass and all of us at Colorworks
32500 Northwestern Highway • Farmington Hills • 851-7540
Next time you feed yaw face, think about your heat.
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.
V American Heart Association
WE'RE FIGHTING FOR YOUR LIFE
•
Thoroughly mix all the ingredi-
ents in a work bowl and let rest
for 20 to 30 minutes. Serves 4.
THAI SWEET AND
SOUR SAUCE
This is a generic sauce that works
well with most Thai appetizers
and can even be served with soups
and grills. It is easy to make in
quantity.
1 cup rice or white vinegar
1 cup sugar
2 tablespoons soya sauce
1/4 teaspoon salt
2 tablespoons chili-garlic sauce
1 tablespoon chopped garlic
Heat the vinegar and sugar in a
saucepan on high heat for 3 to 4
minutes, until the sugar dis-
solves. Add soya sauce and salt
and stir. Continue cooking at
moderately high heat for 10 min-
utes, until the sauce thickens
somewhat. Remove from the fire.
Add chili-garlic sauce and the
garlic. Stir to blend and let cool.
Serve. Serves 4.
ROASTED CHILIES
This lovely, smoky, fiery condi-
ment is easy to make andlasts for
3 to 4 months if covered and re-
frigerated. But be warned: these
are chilies and must be handled
with 'care. Casual contact with
sensitive areas (like eyes) can
cause distress,for endless minutes.
Serves as a chili condiment for
Thai as well as other dishes.
4 tablespoons vegetable oil '
4 ounces whole dry red chilies
Heat oil in a wok or frying pan on
high heat until it is just about to
smoke. Lower heat to medium
and add the chilies. Stir-fry for
not more than 1. minute, until the
chilies are shiny and have start-
ed to darken, but before they
have turned black. (If they are
burned, discard and start again.)
Immediately transfer the
chilies to a bowl to cool them
down.
Once cool, grind them in a cof-
fee grinder or food processor to
coarse meal. Transfer to a jar and
refrigerate, tightly covered.
Serves 4.
CUCUMBER SALAD
10 inch cucumber (preferably
English)
1/2 small red onion
1/3 medium red pepper
1 tablespoon sugar
2 tablespoons rice or white
vinegar
1/2 teaspoon salt
Fresh coriander leaves
Wash and dry cucumber. (Peel the
cucumber if not using English.)
Cut in half lengthwise and
then into quarters. Slice the quar-
ters into 1/4 inch pieces. Arrange
on a plate.
Thinly slice juliennes of red
CUCUMBER page 140