Wood Palace Kitchens  "International Night"

Yum Nuea (Thai Beef Salad)
Yum Nuea is Thai for tossed beef  

1 lb beef, any cut of beef will do

Salad:
¼ C onions, sliced
2 tomatoes, wedged
¼ C cucumber, sliced

Sauce:
¼ C fish sauce
¼ C lime juice, fresh
1 T soy sauce
3 T garlic, minced
3 T ginger, minced
3 T cilantro, minced
¼ C green onions, chopped
¼ C shallots, chopped
1 T sesame oil
1 T chili oil (optional)

Combine salad ingredients. Mix the sauce and set aside. Season beef with salt and pepper. Grill and thinly slice into bite size pieces. Combine with salad, top with sauce and toss to coat.

Spicy Thai Pineapple Wraps

2 limes, juiced
2 tsp sugar
2 tsp chili paste
2 tsp fish sauce
2 C roasted peanuts, roughly chopped
2/3 C fresh cilantro, chopped
12 Bibb lettuce leaves
Half a medium pineapple, peeled, cored and chopped
Kosher salt

Whisk the lime juice, sugar, chili paste, and fish sauce in a large bowl until sugar dissolves. Add the peanuts and cilantro and stir evenly dressed with sauce.

When ready to serve, arrange lettuce leaves on large platter. Put about ¼ C of pineapple in each leaf and season with salt to taste. Top with nut mixture. Let your guests fold their wraps to enclose filling.

Satay Gai (Chicken Satay)

1 tsp coriander seed
1 tsp cumin seed
1 T garlic, chopped
1 T fresh ginger, grated
1 lb chicken boneless, skinless breasts
2 T fish sauce
1 T curry powder
8 T coconut milk
3 T palm sugar (found in local Asian markets or substitute brown sugar)

Cover the chicken with plastic wrap and flatten. Cut into bite size pieces.

Toast the coriander and cumin seeds and crush with a mortar and pestle. Combine with the rest of the ingredients to form a marinade. Marinate chicken overnight. Soak wooden skewers and thread chicken pieces onto skewers.

Grill, BBQ or broil chicken on high heat. Turn and brush liberally with extra marinade. Cook about 5-8 minutes until 165 degrees on your digital thermometer.

Peanut Sauce:

1 can coconut milk
¾ C coconut syrup
2 T sambal (or other chili paste)
1 C peanut butter
½ C cilantro, chopped

Thai Ice Cream with Candied Ginger

2 2/4 C coconut milk
1 ¼ C heavy cream
¾ C sugar
1 tsp ground ginger
2 eggs
1 tsp vanilla

In a saucepan, bring coconut milk, cream, sugar, vanilla and ginger to a simmer. In a medium mixing bowl, whisk eggs. Temper eggs with cream mixture. Pour back into saucepan and continue stirring until mixture coats the back of a wooden spoon.

Strain mixture and dispose of any cooked eggs. Cover custard with plastic wrap and refrigerate overnight.

Freeze custard using ice cream maker instructions.


Candied Ginger

1 lb fresh ginger, peeled and thinly sliced

Place ginger in heavy saucepan, cover with water.
Cook gently until tender, about 30 minutes.
Drain off water.
Add ½ C sugar and 3 T sugar.
Bring to a boil, reduce heat. Stirring often and cook until ginger is transparent and the liquid is mostly evaporated.
Toss cool ginger in sugar to coat.
Store candied ginger in a airtight glass jar for up to 3 months.