Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Revisiting the Recipes

Today I took another look at all the recipes I plan to use for my Thai dinner.

For the Peanut Satay, I will use both beef and chicken tenderloin, which I will grill on skewers using my electric grill at the buffet table. The peanut dipping sauce calls for coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, curry paste, curry powder, and lime juice.

For the Spring Roll Salad, I will julienne a mixture of cabbage, carrots, mint, mushrooms, mixed with baby shrimp, wrapped in rice paper skins, and a dipping sauce made with fresh lime juice, fish sauce, garlic, ginger and chiles. The spring rolls will be served on a bed of fresh greens: watercress, mint, and baby lettuce dressed in a light Thai Vinaigrette.

For the Pad Thai Noodles, I will prepare the broth with fish sauce, lime juice, sesame oil, dried shrimp, tamarind paste, sugar, garlic, and chiles, simmered in a crock pot. So that they don't overcook, the cellophane noodles, shrimp, bean sprouts and tofu can be added from the buffet at serving time.

I would like to prepare the Thai Shrimp and Vegetable Stir-Fry in an electric skillet at the buffet. For the vegetable medley, I plan to use a fine julienne of carrots, mushrooms, green and red peppers, and my new favorite: bok choy, tossed in fish sauce and sesame oil seasoned with ginger, garlic, chiles and curry paste. And the coconut rice is a simple recipe that can be prepared in my electric rice cooker.

The Banana Fritters will be prepared in the kitchen, with a recipe that calls for ripe bananas, dipped in a mixture of coconut milk, flour, sugar, eggs, and a rum for flambe. I just hope we have room for them.