Thai Dinner - Cena Thailandesa - February 2008 - Perez - Gonzalez's home

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THAI BEEF SALAD
(Chef Molano) Serve 6

Ingredients:
1 lb. Cooked roast beef; 1/4once bean threads; 1 onion, thinly sliced; 1 small cucumber, thinly sliced; 1 stalk fresh lemongrass, thinly sliced; 1/4cup fresh lime juice; 1 to 2 tablespoons fish sauce; 2 to 4 red chile peppers, seeded and chopped (opcional); 10 to 15 mint leaves; 2 green onions, thinly sliced
Garnish: Green onion, lime, radish roses (Optional), Mint leaves.

Direction:
Thinly slice roast beef into 2-inch strips. Soak bean threads in warm water for 15 minutes; drain and cut into 3-inch lengths. In a large bowl combine roast beef, bean threads, onion, cucumber, lemongrass, lime juice, fish sauce, red chile peppers, mint leaves and chopped green onions; toss to mix well. Garnish with green onion brushes, lime, radish roses and mint leaves.
Serve chilled or near room temperature.


CASHEW CHICKEN
(Chef Perez) Serve 4

Ingredients:
¾ lb. Boneless chicken breasts; ¼ cup vegetable oil; 2 cloves garlic, crushed; 2 tablespoons oyster sauce; 8 green onions, cut into 2-inch length; 1 to 5 whole dried red chile peppers; ¾ lb. Unsalted roasted cashew nuts (about 3 cups), 4 large lettuce leaves.

Direction:
Thinly slice chicken. Heat oil in a wok; add garlic and stir-fry until light brown. Add chicken and oyster sauce and cook for 4 to 6 minutes. Reduce heat to medium. Add green onions, red chile peppers and cashew nuts; mix well. Place lettuce leaves on a platter and top with chicken. Garnish with green onion brush.


STICKY RICE CAKES
(Chef Lepervanche)

INGREDIENTS:
2 cups glutinous rice flour (also called "sticky rice flour")
pinch of salt
a little less than 1 cup water
1 package red bean paste (available at Asian/Chinese stores)
1 large banana leaf (OR parchment paper/wax paper)
TOPPING
4 Tbsp. [regular] rice flour
1/2 can coconut milk
pinch of salt
1+1/2 Tbsp. sugar
3 Tbsp. dry shredded baking-type coconut, sweetened or unsweetened
To Make the Topping: Place all topping ingredients except the dry coconut into a pot or sauce pan. Stir with a whisk over medium heat until the mixture thickens and the sugar has dissolved. Remove from heat and reserve.
Step by Step direction: