29_35x90 knx_35x90

Foodie Fridays: GRAMMY Party Snacks

View Comments
Links & Numbers
Information & Resources On Dangers Of Marijuana Use Covered California Enrollment Methods Hire LA Youth Hospital Ratings Stradivarius Fest Tell Us Who's Hiring!
Top Features
textalerts180 Foodie Fridays: GRAMMY Party Snacks

STUDIO CITY (CBSLA.com) — Author and Chef Katie Chin visited the CBS2 This Morning studios for Foodie Friday!

Chin brought along Thai-inspired snacks that are perfect for a GRAMMY party this Sunday. She is also the author of  “Everyday Thai Cooking – Quick and Easy Family Style Recipes“.

The book explains why Thai is the favorite food of so many people and walks you through surprisingly easy steps to create a spectacular Thai meal that anyone can make in their home kitchen using their own pots and pans.

Chiang Mai Chicken in Lettuce Cups

SERVES 4 AS AN APPETIZER OR SNACK
PREPARATION TIME: 10 MINUTES
COOKING TIME: 6 MINUTES

2 tablespoons oil
2 teaspoons minced galangal or fresh ginger
1 clove garlic, minced
1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat)
½ lb (250 g) ground chicken
½ cup (75 g) canned chopped water chestnuts, rinsed and drained
1 tablespoon finely chopped fresh coriander leaves (cilantro)
1 tablespoon finely chopped green onion (scallion), white and green parts
1 tablespoon minced lemongrass
1 tablespoon fish sauce (nam pla)
1 teaspoon crushed red pepper
Salt and freshly ground black pepper
8 large butter lettuce leaves
Ginger Lime Dipping Sauce

1. Heat oil in a wok or skillet on moderately high heat. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
2. Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds. Season with salt and pepper. Transfer to a serving bowl.
3. Serve chicken mixture with lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own wraps.

Ginger Lime Dipping Sauce

MAKES 1 CUP (250 ML)
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10 MINUTES

½ cup (125 ml) water
½ cup (100 g) sugar
1 tablespoon peeled and minced fresh ginger
4 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar or white vinegar
2 teaspoons fish sauce (nam pla)
1 fresh hot red or green pepper, preferably Thai, deseeded and finely sliced

Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix ¼ cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl. Transfer to a small serving bowl. Discard the remaining syrup.

COOK’S NOTE: If you can’t find Thai chilies, I recommend using jalapeño or Serrano chilies.

Sweet & Spicy Thai Glazed Cashews

SERVES 6 AS A SNACK
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10–15 MINUTES + COOLING TIME

¼ cup (85 g) honey
1 tablespoon curry powder
1 teaspoon red pepper powder (cayenne)
2 teaspoons oil
1 teaspoon fish sauce (nam pla)
4 cups (140 g) cashews

1. Combine the honey, curry powder, red pepper powder, oil, and fish sauce in a medium bowl. Add the cashews and stir to combine.
2. Preheat the oven to 300°F (150°C). Spread the cashews in a single layer on a sheet pan. Bake for 10–15 minutes, turning often with a wide spatula, until golden brown. Remove from the oven and continue turning as they cool. Serve warm or at room temperature.

COOK’S NOTE: For a tropical twist, add ¼ cup (18 g) shredded coconut before baking.

Panaeng Curry Meatballs

SERVES 6 AS AN APPETIZER OR SNACK
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES
1 lb (500 g) ground turkey
1 teaspoon minced galangal or fresh ginger
1 large egg
½ teaspoon salt
1 tablespoon high-heat cooking oil
1½ cups (375 ml) coconut milk
2 tablespoons Panaeng curry paste or thick red curry paste
½ cup (125 ml) water
1 tablespoon fish sauce (nam pla)
1 tablespoon palm or brown sugar
4–6 kaffir lime leaves (optional), torn in half
¼ cup (37 g) canned sliced bamboo shoots, rinsed and drained
Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped

1. Mix the ground turkey with galangal, egg, and salt. Place approximately 1 teaspoon of the mixture and shape it into a meatball. Continue shaping and transfer them onto a platter.
2. Heat the oil in a skillet over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate and set aside.
3. Add the coconut milk to the frying pan and let it come a gentle simmer over medium heat for 5 minutes. Add the curry paste to the pan and cook about 3 minutes, stirring to dissolve the paste into the coconut milk. Return the meatballs and cook, turning gently to coat, 1–2 minutes.
4. Increase the heat to medium-high, bring to a gentle boil, and add the water, fish sauce, palm sugar, kaffir lime leaves (if using) and bamboo shoots. Reduce heat to low and simmer, stirring gently until the meatballs are cooked through, about 3–4 minutes. Remove from the heat, transfer to a serving bowl, and garnish with chopped fresh coriander leaves. Serve immediately

COOK’S NOTE: Try substituting turkey with ground pork or beef. For a spicier version of this dish, add ½ teaspoon of crushed red pepper to the turkey meat before forming into balls.

How to Make the Panaeng Curry Meatballs
1. Combine the ground turkey, galangal, egg, and salt in a medium bowl.
2. Place about 1 teaspoon of the mixture in your hand and shape it into a meatball. Continue shaping the mixture into meatballs.
3. Brown the meatballs on all sides in a skillet over medium high heat for about 5 minutes.
4. Simmer coconut milk for 5 minutes and then add the curry paste and cook for 3 minutes.
5. Return the meatballs to the skillet and bring to a gentle boil. Add the water, fish sauce, palm sugar, kaffir lime leaves and bamboo shoots; simmer.

View Comments
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 2,371 other followers