Bananas in Coconut Milk
A Classic Thai Dessert
Coat and Bake Tofu
Use the firmest tofu you can find for this recipe.
Grilled Panang Vegetables
Vegetagbles on the grill is one of the more sensible trends in cooking! Pan-Seared Tofu in Orange Peanut Sauce
Our Orange Peanut Sauce transforms tofu into something everyone will enjoy!
Sticky Rice with Mango
Our Soft Jasmine Rice makes this classic Thai dessert easier to prepare and every bit as delicious.
Stir Fry Zesty Vegetables
String Bean Stir Fry
Best served soon after cooking so the beans stay crisp.
Sweet and Sour Eggplant over Rice Noodles
Bananas in Coconut Milk
A Classic Thai Dessert
Yield:
Serves 4
Time:
15 minutes
Ingredients:
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Asian Aisle
4medium bananas, not overripe
1can Coconut Milk
1/2 cup sugar
1/4 tsp salt
1/4 tsp nutmeg Directions:
1Peel bananas and cut
into diagonal pieces, about
2” each.
2Cut each piece in half
lengthwise.
3
In a medium saucepan
over high heat, whisk
together the coconut milk,
sugar, salt and nutmeg.
4Bring to a boil, stirring
constantly. Reduce heat
and add bananas, being
careful not to splash
山东打人yourself.
5Simmer for two minutes, until bananas are just heated through.
6Serve warm in individual
bowls, with a dash of nutmeg
on top.
More recipes at:
www.atasteofthai
Coat and Bake Tofu
Use the firmest tofu you can find for this recipe.
Yield:
4Servings
Ingredients:
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in the
Asian Aisle
1lb ( 454 g ) firm tofu
幼儿园中班亲子游戏1packet Peanut Sauce Mix Directions:
1Preheat oven to 350°F (175°C).
2Cut tofu into 4 equal portions.
3Coat on all sides with Peanut Sauce Mix. 4Bake on cooking sheet until heated through, about 20 minutes.
More recipes at:www.atasteofthai
Grilled Panang Vegetables Vegetagbles on the grill is one of the more sensible trends in cooking!
Yield:
4Servings
Ingredients:
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in the
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1/2 cup olive oil
1packet Panang Curry Base
1/2 cup fresh basil leaves, packed loosely 1tsp salt
1medium red bell pepper, quartered
2medium zucchini, cut lengthwise
1large onion, cut in thick slices
1medium eggplant, sliced Directions:
1In a small saucepan, heat oil on medium heat.
2Add Panang Curry Base, basil and salt. Stir until curry is dissolved.
3In a large bowl place red bell pepper, zucchini, onion and eggplant.
4Pour curry mixture over vegetables.
5Toss vegetables to coat evenly.
6Cook directly on grill or wrap and seal in foil and place on grill.
7Cook for about 15 minutes.
8Check vegetables for tenderness.
9Serve immediately or chill and add to your favorite salad greens.
More recipes at:www.atasteofthai
Pan-Seared Tofu in Orange Peanut Sauce
Our Orange Peanut Sauce transforms tofu into something everyone will enjoy! Yield:
Serves 4
Time:
30 minutes
Ingredients:
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in the
Asian Aisle
2Tbsp canola oil
1lb ( 454 g ) extra-firm tofu
二年级语文下册期中试卷1bunch scallions (green onions)
1cup orange juice
右侧卵巢囊肿1packet Peanut Sauce Mix
1cup cherry tomatoes, halved Suggested Partners: Jasmine Rice or Rice Noodles
Equipment:
Large skillet or wok
Tongs (help for flipping)Directions:
1Drain tofu. Cut the
block horizontally into 3
slices.
2Place each slice on a
double thickness of paper
towel. Cover with a double
滴虫性阴炎的症状是怎样的thickness of paper towel
and press firmly with
hands until most of the
water is absorbed. Change paper towels in
3Cut each slice into 4
rows. Cut each row into
bite size pieces.
4In a large skillet heat the oil over medium high heat.
5Add the tofu with
enough space in between
to turn over (also so they
brown and not steam).
Sear in two batches,
pressing gently with back
of spatula. Cook until golden brown on each side (don’t flip until browned). Drain pieces on paper towel. Pat tops to remove excess oil.
6While tofu is browning, slice the scallions into thin rounds, reserving 2 tablespoons of the darkest green for garnish.
7In the same skillet, add
a teaspoon more oil if
necessary, and sauté
scallions 1 to 2 minutes.
Add the orange juice and
peanut sauce mix and
bring to a boil. Turn heat down and simmer for one minute.
8Add tofu and tomatoes,
stirring gently to coat with
sauce and heat through.
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