Monday, May 17, 2010

May16, 2010

We met at Teresa’s house for a Thai theme. All were in attendance except Tonya. We missed you, Tonya! Teresa had little boxes of Thai candy as favors and those of us who could open their boxes (Thai wrapping is tamper proof!!) tried it and we loved it! We were all leery and Teresa even said she thought it would “taste terrible”. What a nice surprise in a little box suitable for storing small treasures.

Super cute, perfect, little, quiet, baby Ellie had on her Gourmet Gal attire. Thank you again to Tonya for creating our logo. It makes me smile every time I see it on the blog.

We started with Thai Style Spring Rolls from Janet. Janet had already made the filling and she and Carol prepared the rolls. Janet also made hot and mild dipping sauces. I went with mild and it was very good.

Next was Shrimp Pad Thai. I adjusted the recipe, using 2 tablespoons of fish sauce rather than using any of the soy sauce and anchovy paste. I also used a Thai sweet red chili sauce rather than the “tomato based chili sauce”. Both of my changes are more authentic and I think the original recipe was trying to use readily available ingredients. However, HEB had the authentic ingredients and I could not find either the anchovy paste or the tomato based chili sauce.

Carol made a chicken and mushroom soup with coconut milk. It had a delicate flavor and was very good. It also looks nice with the mushrooms floating on the top.

Teresa made Coconut Curry Beef and Vegetables. I thought I did not like curries and I was wrong! This was delicious! It was served over white rice and had a spicy kick.

Coconut Curry Beef and Vegetables

1 ½ pounds sirloin steak tips, sliced thinly against grain
Salt and pepper
4 tsps vegetable oil
1 tbs red curry paste
3 garlic cloves
2 (14 oz) cans coconut milk
12 oz broccoli, florets chopped, stems peeled and sliced thin
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
2 tbs fish sauce

Pat meat dry and season with salt and pepper. Heat 2 tsps oil in large skillet and heat until smoking. Cook half of the meat until browned, about 1 minute per side. Transfer to plate and repeat with remaining oil and meat. Remove all liquid and meat from pan.

Add curry paste and garlic to now dry pan and cook until fragrant, about 30 seconds. Stir in coconut milk, broccoli, and bell pepper and scrape up browned bits. Cook until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in cilantro, fish sauce and browned meat with accumulated juices (only the juices on the plate with the meat, not all the juices removed to make the pan dry). Cook until heated through, about 1 minute. Serve over rice.

We also had two types of Thai Tea, one with condensed milk and one without. It was very yummy.

To finish our Thai feast, Mary brought a coconut cake with mango sauce and toasted coconut. It was delicious and not overly sweet. We thought pineapple would have been nice in the sauce too.

June we are meeting at Mary’s house. Dates and theme to follow!

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