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