July, 2011 | Thai Cooks!

Monthly Archives: July 2011

Lemongrass Drink II

This is how you make this delicious and nutritious beverage. Just put finely chopped lemongrass leaves and stalks put into the mixer to make concentrated juice.

Strain it through cheesecloth into a pot. Then after you’ve squeezed as much of the juice out as you can, tie shut into a ball, like this:

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Then put into the pot that already has the squeezed lemongrass juice and water brought to a boil. This will make the flavor even more wonderful. Your juice will become delicious and fragrant – the ultimate fresh lemongrass drink!!

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Patti’s Satay Mini-Burgers

My satay pork mini-burgers are a terrific way to enjoy some Thai flavor in an American food form perfect for summertime grilling! These sweet little satay burgers pack a lot of flavor. You’ll probably want to eat more than one, that’s why we make them appetizer sized — to avoid filling up on them.
Patti's Satay pork mini-burger

Patti's Satay Pork Mini-Burger


Prep time: 30 mins  |  6 servings

Ingredients:

Satay Peanut Sauce:

  • 5 tbsp coconut cream
  • 1 tbsp panang curry paste
  • 2 tbsp palm sugar
  • 1 tbsp tamarind juice
  • 1 tbsp creamy peanut butter
  • 2 tsp cooking oil

Toppings:

  • 1 medium tomato, sliced
  • 6 small eggs (optional)
  • A few large pieces of lettuce
  • 6 dinner rolls
  • 1 tbsp butter spread / margarine

Satay Pork Burgers:

  • 200 g ground pork
  • 1/8 tsp ground cumin
  • 1 tsp curry powder
  • 1/8 tsp ground coriander seed
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 2 tbsp coconut cream
  • 1 tbsp cooking oil


Directions:

Steps 1 and 2: Satay Mini-Burgers

1. Put all satay pork burger ingredients into a large bowl

2. Mix all burger ingredients well and marinade in the fridge for 10-15 minutes so the meat will get soft and juicy.

Steps 3 and 4: Patti's Pork Satay Burgers

3. Add 1 tsp cooking oil to the frying pan then add Panang Curry paste. Fry over low-medium heat until fragrant.

4. Add coconut cream little by little, allowing it blend well with curry paste. Keep adding the paste and stirring.

Steps 5 & 6: Thai Pork Satay Burgers

5. Season the satay sauce with palm sugar and tamarind juice. Add peanut butter at the end to give it a super peanutty flavor.

6. Heat another frying pan, add 1/2 tbsp cooking oil and make sunny side up eggs.
Cut dinner rolls in half and spread butter on them, then brown them in the pan.

Steps 7 & 8: Thai Cooks Pork Satay Burgers

7. Take the burger meat out of the fridge, make six perfectly sized mini burgers. Roll into balls about 2″ diameter each, then press with your palms to flatten.

8. Add 1/2 tbsp cooking oil to the pan and grill all mini pork burgers until brown. When you turn them, brush with a little coconut cream to keep them juicy. You can cook them on the grill or broiler if you like.

Step 9 & 10: Finishing Patti's Pork Satay mini-Burgers

9. Place cooked mini pork burgers on buns, add Satay Sauce.

10. Top with sunny side up egg, a slice of tomato and a bit of lettuce. Ready to serve! Perfect on a hot summer grilling day with some ice cold Singha beer!


4th of July Thai style BBQ Cookout

So glad that there was no rain for the 4th of July celebrations today. This year we did Thai barbecue style. I marinated pork ribs, chicken wings and drumsticks with thai herbs & spices rubs.

20110704-063422.jpg☆ไก่ย่าง & หมูย่าง (Thai style grilled chicken, pork ribs) ☆

Prep time: 2 hours | 4 servings

Rub ingredients:

  • 4 chicken wings
  • 4 drumstick
  • 2 pork ribs
  • 15 peppercorn seed
  • 8 garlic cloves
  • 12 cilantro roots
  • 4 lemongrass stalks
  • 2 Thai seasoning sauce, Golden Mountain
  • 1 tbsp tbsp fish sauce
  • 1 tbsp mushroom soy sauce, Healthy Boy
  • 2 tbsp thick sweet soy sauce, Healthy Boy
  • 1 tbsp honey

Directions:
1. Put all herbs & spices in the mortar and crush into paste.
2. Mix with seasoning sauce, fish sauce, mushroom soy sauce, thick sweet soy sauce, honey and chili flakes just for a kick.
3. Then marinate the meat for at least 2 hours until over night and grill over medium heat the next day.

 

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