Thursday, November 25, 2010

Thai Basil Cucumber Salad and Peanut Sauce Satay Chicken

All I can say is YUMMY!  
     Thai Basil Cucumber Salad Recipe:  Place these ingredients in a mixing bowl:  A half of a cucumber that is peeled and seeded, a few sliced red bell pepper strips, a few sliced yellow bell pepper strips, a little bit of julienne sliced onion and a sliced green onion.
     Add a little bit of minced garlic and minced ginger.
     Add a few blanched snow peas.  (Just cook the snow peas in boiling water for 30 seconds.)
     Add a few fresh whole Thai basil leaves.
     Add a little bit of sesame oil.
     Add a splash of rice vinegar.
     Add a dash of soy sauce.
     Add sea salt and white pepper. 
     Toss the ingredients together.
     Set the salad on the center of a plate.
     Peanut Sauce Satay Chicken Recipe:  Weave two long, thin chicken breast strips on a bamboo skewer. 
     Brush the chicken lightly with sesame oil. 
     Place the skewer on a baking pan. 
     Broil the chicken skewer till it is half way cooked. 
     Brush the chicken with Thai peanut sauce.  (A quality bottled Thai peanut sauce is fine for this dish.) 
     Return the skewer to the oven under the broiler. 
     Broil the skewer till the peanut sauce is lightly caramelized. 
     Set the skewer on top of the Thai basil cucumber salad.
     Cucumber salads are cool and refreshing.  This Thai cucumber salad is remarkably tasty!  The whole basil leaves are so nice in this salad.  Cucumber salads do not keep well.  They get mushy if refrigerated.  So only make enough for a meal.  The peanut sauce glazed satay chicken goes well with this salad.  Yum!  ...  Shawna

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