I fixed dinner for hubby and Daniel the other night. Forgot to write down measurements as I went, so in lieu of recipes are some snapshots and quick descriptions.
First course SOUP:
Vermicelli rice noodles in a tamarind pineapple broth (I use "seedless tamarind" sold in slabs)...containing a rice paddy herb called "ngo om" that resembles the aroma of fresh cumin, okra cut in segments, tomato wedges (skin off), a spongy veggie called "bac ha" found in Viet stores, bean sprouts, fish, shrimp, lemon grass, shallots and scallion. (For vegetarians, add fried "firm" tofu cubes instead of seafood.)
Next up NOODLES and VEGGIE:
Seared flat rice noodles (fresh, hand-rolled rice noodles sold in fridge section in most Asian markets) in garlic, scallion, sweet onion. On the same platter: wok-tossed asparagus and tomato in oyster sauce (bottled) and giant abalone mushroom seared in garlic and ginger. Serve with spicy fish sauce.
And then a SALAD:
...a sort of fresh summer salad tossed with seafood. Served on a pedestal cake stand, it contains: cold vermicelli rice noodles, cucumber, strawberries, avocado, fresh mint, toasted sesame seeds, tossed with seared tilapia, jumbo shrimp and scallops. Drizzle with coconut juice, chili, lime and cracked pepper.
A warm sweet tapioca soup (clear tapioca pearls and strands) in coconut milk, banana, strawberries, blackberry, toasted sesame seeds.
Since they were still going at it at midnight (started at 5pm!), I was obliged to whip up a SECOND dessert, a simple fruit plate with lemon sorbet and mint ice-cream in a Smucker's Magic Shell. (I know, guilty - I'm in love with that store-bought Smucker's hardened chocolate syrup!)
The evening's dishes were cooked to the tunes of Placebo's "Without You I'm Nothing" album and some random Siouxsie and the Banshees.
I'll get that much-requested Tamarind Soup recipe up soon. Love, Lisa