Asian Recipies Recepies

TOM YUM Soup (THAI)

• Look for straw mushrooms, Thai chiles and Kaffir leaves at Asian markets.
• 4 cups Thai Chicken Broth
• 1/2 cup peeled shrimp
• 1 (15-ounce) can straw mushrooms, drained and rinsed
• 6 to 8 roasted dried Thai chiles
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 1/2 tablespoons chile paste in soybean oil
• 2 to 4 kaffir (Thai) lime leaves

Cilantro sprigs

Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with
lime leaves and cilantro. 4 to 6 servings.

Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams; protein ; 0.59 gram fiber.

Thai Chicken Broth

Active Work Time: 10 minutes * Total Preparation Time: 1 hour Look for galangal and Kaffir leaves at Asian markets.

• 1 chicken carcass
• 8 to 10 cups water
• 3/4 to 1 cup thinly sliced galangal
• 6 stalks lemon grass, lower thick portion only, pounded
• 10 kaffir (Thai) lime leaves * Place chicken carcass in Dutch oven. Add water, galangal and lemon grass.

FILIPINO UKOY - Squash and Bean Sprout Fritters With Large Tiger Shrimp

Active Work and Preparation Time: 55 minutes

• Dried shrimp can be found at Asian markets.
• SQUASH
• 1 1/2 pounds kabocha squash, unpeeled
• 3 carrots
• 1/2 cup baby dried shrimp
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound bean sprouts
• 1/2 bunch green onions, chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper

Wash and quarter squash and remove seeds. Coarsely grate squash and carrots in food processor or with hand grater. Transfer to large bowl and add baby dried shrimp, shrimp, bean sprouts, green onions, salt and pepper.

• SAUCE
• 1/4 cup light soy sauce
• 1/2 cup vinegar
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
• Combine soy sauce, vinegar, onion, garlic and pepper and mix well.
• BATTER
• 2 cups flour
• 1 tablespoon salt
• 2 eggs
• 1/2 teaspoon cayenne pepper
• 2 1/2 cups water
• Oil for frying

Procedures:

Combine flour, salt, eggs, cayenne and water and mix thoroughly. Add batter to Squash and mix well. Form into palm-size 2-inch-thick fritters. Heat 1/4 inch oil in skillet over medium heat. Fry fritters until golden brown, about 2 minutes per side. Drain on paper towels. Spoon Sauce over fritters. About 15 palm-size fritters. Each fritter: 143 calories; 1,031 mg sodium; 63 mg cholesterol; 6 grams fat; 16 grams carbohydrates; 7 grams protein; 0.44 gram fiber.