Southeast Asian summer dinners are vibrant and aromatic, showcasing fresh herbs and bold flavors. Dishes like Thai Basil Chicken Stir-Fry and Lemongrass Grilled Shrimp Skewers highlight the essence of the season. Vietnamese Summer Rolls With Mint and Coconut Curry Vegetable Soup offer invigorating options, while Grilled Eggplant With Thai Peanut Sauce adds smoky depth. Cambodian Fish Amok and Banh Xeo present a fusion of tastes and textures, perfect for warm evenings. More delightful ideas await exploration.
Thai Basil Chicken Stir-Fry
Thai Basil Chicken Stir-Fry is a vibrant and flavorful dish that showcases the aromatic qualities of Thai basil paired with tender chicken. This quick and easy recipe is perfect for busy weeknights or when you want to impress friends with a taste of Southeast Asia.
With a preparation time of just 30 minutes, it’s an ideal option for anyone looking for a delicious meal that is both satisfying and packed with crisp ingredients.
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird chilies, chopped (or to taste)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice (for serving)
Cooking Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and bird chilies.
Sauté for about 30 seconds or until fragrant, taking care not to burn the garlic.
2. Add the sliced chicken to the skillet and stir-fry for 5-7 minutes or until fully cooked and no longer pink.
3. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the cooked chicken and stir well to combine, allowing the flavors to meld for another 2 minutes.
4. Once the chicken is coated in the sauce, add the fresh Thai basil leaves. Stir-fry for an additional minute until the basil wilts slightly and mixes well with the dish.
5. Remove from heat and serve the Thai Basil Chicken Stir-Fry over a bed of hot jasmine rice.
Variations and Tips:
- For a vegetarian option, substitute the chicken with extra firm tofu or a mix of your favorite vegetables such as bell peppers, zucchini, and mushrooms.
- If you like a bit more heat, add additional Thai bird chilies or a drizzle of sriracha sauce when serving.
- To enhance the flavor, you can add a splash of lime juice or zest for a invigorating twist.
- Confirm your pan is hot enough before adding the chicken to get that perfect stir-fried texture.
- Experiment with other fresh herbs, such as cilantro or mint, for added depth in flavor.
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Lemongrass Grilled Shrimp Skewers
Lemongrass Grilled Shrimp Skewers are a delightful and invigorating dish perfect for summer gatherings or a light weeknight meal. This dish offers a burst of Southeast Asian flavors, combining the fragrant aroma of lemongrass with the sweetness of shrimp. Ideal for seafood lovers and those who enjoy grilling, this meal takes about 20 minutes to prepare and cook, making it a quick yet impressive addition to any dinner table.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 stalks lemongrass, trimmed and finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Bamboo skewers (soaked in water for 30 minutes)
Cooking Steps:
- In a mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, lime juice, honey, red pepper flakes, salt, and pepper.
- Add the shrimp to the marinade and toss until they are well coated. Let them marinate for at least 15 minutes at room temperature.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp onto the soaked bamboo skewers, placing about 4-5 shrimp on each skewer.
- Grill the skewers for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Remove the skewers from the grill and serve with lime wedges for an extra zing.
Variations & Tips:
- For a vegetarian option, substitute shrimp with firm tofu or mushrooms, keeping the marinade similar.
- Add vegetables such as bell peppers, zucchini, or cherry tomatoes to the skewers for a colorful and nutritious twist.
- To enhance flavor, grill the skewers with fresh herbs such as cilantro or basil laid on the grill for added fragrance.
- Serve the skewers with a dipping sauce made of sweet chili sauce or a vinaigrette for added flavor.
- Keep a close eye on the shrimp while grilling, as they cook quickly and can become tough if overcooked.
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Vietnamese Summer Rolls With Mint
Vietnamese Summer Rolls with Mint are a vibrant and fresh dish that is perfect for those hot summer days. These delightful rolls are filled with invigorating vegetables, aromatic herbs, and protein options such as shrimp, chicken, or tofu.
They’re ideal for serving as an appetizer, a light meal, or a fun party snack that can be enjoyed by guests of all ages. The preparation time for these rolls is approximately 30 minutes and best served with a flavorful dipping sauce like hoisin or peanut sauce.
Ingredients:
- Rice paper wrappers
- Rice vermicelli noodles
- Shrimp, cooked and sliced in half lengthwise (or tofu, grilled chicken, or any protein of choice)
- Fresh mint leaves
- Fresh cilantro leaves
- Shredded lettuce (such as romaine or butter lettuce)
- Sliced cucumbers
- Carrots, julienned
- Bean sprouts (optional)
- Dipping sauce of choice (hoisin or peanut sauce)
Cooking Steps:
- Prepare Noodles: Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain well.
- Prepare Ingredients: Slice the shrimp (or chosen protein), julienne the carrots, and chop the cucumbers. Gather fresh mint and cilantro leaves, and set aside the lettuce.
- Wet Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it from the water and lay it flat on a clean, damp surface.
- Assemble the Rolls: On the bottom third of the rice paper, layer a small portion of vermicelli noodles, a few shrimp pieces, mint leaves, cilantro leaves, lettuce, cucumber, and carrots. Be careful not to overfill.
- Roll It Up: Fold the bottom of the rice paper over the filling, then fold the sides in, and roll tightly from the bottom to the top. Repeat this process for the remaining ingredients.
- Serve: Arrange the summer rolls on a platter and serve with your choice of dipping sauce.
Variations and Tips:
- For a vegetarian option, skip the shrimp and use additional vegetables, such as sliced bell peppers or avocados.
- Experiment with different proteins, like grilled chicken or beef for a heartier roll.
- Incorporate other herbs like basil or parsley for added flavor.
- Store rolls in an airtight container in the refrigerator if you’re making them in advance; place parchment paper between layers to prevent sticking.
- To add a bit of crunch, include crushed peanuts or crispy fried shallots in the filling.
Enjoy these invigorating Vietnamese Summer Rolls as a delightful and healthy summer meal or appetizer!
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Coconut Curry Vegetable Soup
Coconut Curry Vegetable Soup is a vibrant and flavorful dish that beautifully marries the richness of coconut milk with a medley of fresh vegetables and aromatic spices.
This hearty soup is ideal for those looking for a warm, comforting meal that is both nourishing and packed with flavor. Perfect for vegetarians and vegans, it can also cater to gluten-free diets. The preparation time is approximately 20 minutes, while the cooking time is around 30 minutes, making it a perfect weeknight dinner option.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Cooking Steps:
- In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and ginger to the pot and cook for another minute until fragrant.
- Stir in the carrots, bell pepper, zucchini, and broccoli, and cook for about 5-7 minutes, until the vegetables are slightly tender.
- Add the red curry paste, coconut milk, and vegetable broth to the pot. Stir well to combine and bring the mixture to a simmer.
- Allow the soup to simmer for about 20 minutes, stirring occasionally, until the vegetables are cooked through and the flavors meld together.
- Season the soup with soy sauce or tamari, lime juice, and salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro.
Variations and Tips:
- Vegetable Swap: Feel free to substitute or add any of your favorite vegetables such as sweet potatoes, snap peas, or spinach.
- Protein Addition: You can add tofu, chickpeas, or lentils to make the soup heartier. Just be sure to adjust cooking times accordingly for proteins that need longer cooking.
- Spice Level: Adjust the amount of red curry paste based on your spice preference. You can always start with less and add more to taste.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently on the stove before serving.
- Serving Suggestion: Pair the soup with jasmine rice or crusty bread for a complete meal.
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Papaya Salad With Lime and Chili
Papaya Salad, also known as Som Tam, is a beloved Southeast Asian dish that features the vibrant flavors of fresh green papaya, zesty lime, and spicy chili.
This invigorating salad is perfect for hot summer days and is ideal for those seeking a light yet flavorful meal. With a preparation time of just 15-20 minutes, it’s an excellent option for weeknight dinners or festive gatherings.
Ingredients:
- 2 cups green papaya, shredded
- 1 cup carrots, shredded (optional)
- 1-2 Thai green chilies, finely chopped (adjust to taste)
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1/4 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, crushed
- Fresh cilantro or mint leaves for garnish
Cooking Steps:
- In a large mixing bowl, combine the shredded green papaya and carrots.
- In a separate bowl, mix the fish sauce, lime juice, palm sugar, minced garlic, and chopped chilies until the sugar dissolves.
- Pour the dressing over the papaya and carrots, tossing well to combine.
- Add the cherry tomatoes and crushed peanuts to the salad and give it a gentle stir.
- Taste and adjust seasoning if necessary, adding more lime juice, fish sauce, or sugar according to your preference.
- Garnish with fresh cilantro or mint leaves before serving.
Variations and Tips:
- For a vegetarian version, omit the fish sauce and replace it with soy sauce or tamari.
- Add proteins such as grilled shrimp, sliced chicken, or tofu for a more filling dish.
- Include additional herbs like basil or Thai mint to enhance flavor.
- Serve with sticky rice on the side for a traditional touch.
- If you prefer a milder salad, reduce the number of chilies used or deseed them.
- Consider using a mortar and pestle for a more authentic preparation method, lightly pounding the garlic and chilies before mixing in with the papaya.
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Fried Rice With Cilantro and Lime
Fried Rice with Cilantro and Lime is a vibrant and flavorful dish that showcases the simple yet bold tastes of Southeast Asian cuisine. This dish is ideal for anyone looking for a quick yet satisfying meal, perfect for busy weeknights or casual gatherings. With a preparation time of about 20 minutes, it can easily be tailored for vegetarians or meat lovers alike.
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 eggs, beaten
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons soy sauce
- Salt and pepper to taste
- Extra lime wedges for garnish
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the mixed vegetables, cooking for about 2-3 minutes until softened.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side, scrambling them until fully cooked.
- Add the cooked jasmine rice to the skillet, breaking up any clumps. Mix everything together.
- Stir in the sliced green onions, chopped cilantro, lime juice, and soy sauce. Season with salt and pepper to taste.
- Cook everything together for an additional 2-3 minutes until heated through, guaranteeing the rice is evenly coated with flavors.
- Serve hot with additional lime wedges on the side for extra zest.
Variations and Tips:
- Protein Additions: For a heartier dish, add cooked shrimp, chicken, or tofu along with the vegetables.
- Vegetarian Option: Verify the soy sauce is vegetarian or use tamari for a gluten-free option.
- Spice it Up: Add a dash of chili sauce or crushed red pepper if you enjoy some heat.
- Fresh Herbs: Garnish with additional fresh herbs such as mint or basil for extra flavor.
- Rice Choice: While jasmine rice is traditional, you can use brown rice or quinoa for a healthier twist.
Enjoy your Fried Rice with Cilantro and Lime as a main dish or a rejuvenating side!
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Green Curry Chicken With Thai Basil
Green Curry Chicken with Thai Basil is a vibrant and aromatic dish from Southeast Asia, beloved for its rich flavors and fragrant herbs. This dish combines tender pieces of chicken with a creamy green curry sauce, infused with the zest of Thai basil.
Ideal for a cozy dinner with family or a gathering with friends, it typically takes about 30 minutes to prepare and cook, making it a perfect weeknight meal for those who love a little kick in their cuisine.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup Thai basil leaves
- 2 tablespoons vegetable oil
- Cooked jasmine rice, for serving
- Lime wedges, for garnish
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and stir-fry for about 1 minute until fragrant.
- Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce and sugar, and bring the mixture to a gentle simmer.
- Stir in the sliced red bell pepper and green beans, cooking for another 5-7 minutes until the vegetables are tender-crisp.
- Add the Thai basil leaves and stir until wilted. Remove from heat.
- Serve hot over cooked jasmine rice, garnished with lime wedges.
Variations & Tips:
- For a vegetarian version, replace the chicken with firm tofu and use vegetable broth instead of chicken broth.
- Adjust the heat level by adding more or less green curry paste according to your preference.
- Feel free to mix in other vegetables like zucchini or eggplant for added nutrition and flavor.
- Leftovers can be stored in an airtight container in the fridge, making this dish perfect for meal prep or quick lunches.
Reheat gently on the stove to maintain the dish’s creamy texture.
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Mango Sticky Rice for Dessert
Mango Sticky Rice is a delightful and iconic dessert from Southeast Asia, particularly celebrated in Thailand. This sweet dish showcases the perfect combination of glutinous rice, creamy coconut milk, and ripe mango, creating a tantalizing balance of flavors and textures.
Ideal for summer gatherings, family meals, or simply as a reinvigorating treat on a hot day, this dessert can be prepared in about 30 minutes (plus some soaking time) and is sure to impress both guests and family alike.
Ingredients:
- 1 cup glutinous rice (sticky rice)
- 1 ½ cups coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans (optional, for garnish)
Cooking Steps:
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- After soaking, drain the rice and place it in a steamer basket lined with cheesecloth. Steam the rice for about 20-25 minutes until it becomes translucent and sticky.
- While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves but do not bring to a boil. Reserve about ¼ cup of the coconut mixture for drizzling on top later.
- Once the rice is cooked, transfer it to a bowl and pour the remaining coconut milk mixture over it. Stir well to make sure the rice is evenly coated. Allow it to sit for about 10-15 minutes to absorb flavors.
- To serve, place a portion of the sticky rice on a plate, arrange the sliced mango on the side, and drizzle with the reserved coconut milk mixture. Garnish with sesame seeds or mung beans if desired.
Variations and Tips:
- For added flavor, mix a bit of vanilla extract into the coconut milk while heating it.
- Try using other tropical fruits such as dragon fruit, papaya, or jackfruit as a substitute for mango.
- If you prefer a richer taste, you can use thick coconut cream instead of coconut milk.
- Adjust the sweetness to your liking by adding more or less sugar according to personal preference.
- Consider toasting the sesame seeds or mung beans for extra crunch and depth of flavor.
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Herbal Quinoa Salad With Lemongrass
Herbal Quinoa Salad with Lemongrass is a revitalizing, vibrant dish that marries the nutritious benefits of quinoa with aromatic Southeast Asian flavors. This salad is perfect for vegans, vegetarians, or anyone looking to add a healthy, flavorful option to their summer dinners.
The preparation time is approximately 25 minutes, making it a quick and easy dish for picnics, barbecues, or casual family meals.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 stalk lemongrass, finely chopped
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: sliced chili for heat
Cooking Steps:
- Rinse the Quinoa: Place the quinoa in a fine mesh strainer and rinse under cold water to remove any bitterness.
- Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and let it cool.
- Prepare the Vegetables: While the quinoa cools, chop the lemongrass, cucumber, red bell pepper, and red onion as directed.
- Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If you prefer some heat, add sliced chili to the dressing.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, chopped vegetables, herbs, and lemongrass. Drizzle with the dressing and toss to combine.
- Serve: Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Variations and Tips:
- Add Proteins: You can include cooked chickpeas, edamame, or grilled chicken to make this salad more filling.
- Seasonal Veggies: Feel free to incorporate any seasonal vegetables you have on hand, such as carrots or snap peas.
- Make Ahead: This salad can be made a few hours in advance; just keep it refrigerated to maintain freshness.
- Experiment with Other Herbs: Try adding basil or parsley for a different flavor profile.
- Lemon Zest: Adding lemon zest along with the lime juice can enhance the citrus flavor.
Enjoy this vibrant and nourishing Herbal Quinoa Salad with Lemongrass as a delightful accompaniment to your summer meals!
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Penang Char Kway Teow
Penang Char Kway Teow is a beloved Malaysian street food dish known for its rich and smoky flavor. This stir-fried noodle dish features flat rice noodles, combined with seafood, Chinese sausage, bean sprouts, egg, and chives, all cooked over high heat for an authentic taste.
Perfect for a quick weeknight dinner or a special gathering with friends, this savory dish typically takes about 30 minutes to prepare and cook, making it an ideal choice for those craving something flavorful yet easy to whip up.
Ingredients:
- 200g flat rice noodles (kway teow)
- 100g shrimp, peeled and deveined
- 2 Chinese sausages, sliced
- 1 egg
- 50g bean sprouts
- 2-3 stalks chives, cut into 2-inch lengths
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon chili paste (optional)
- 2 tablespoons vegetable oil
- White pepper to taste
Cooking Steps:
- Prepare the Noodles: If using dried flat rice noodles, soak them in warm water for about 30 minutes or until softened. Drain and set aside.
- Heat the Wok: Heat a large wok or non-stick frying pan over high heat. Add 1 tablespoon of vegetable oil.
- Cook the Aromatics: Add the minced garlic to the oil and stir-fry quickly for about 30 seconds until fragrant.
- Add the Meats: Toss in the sliced Chinese sausage and shrimp, cooking until the shrimp are pink and cooked through.
- Stir in the Noodles: Add the softened rice noodles to the wok, and pour in the soy sauce, oyster sauce, dark soy sauce, and chili paste (if using). Stir-fry for 2-3 minutes, making sure all the noodles are well coated and heated through.
- Add the Egg: Push the noodles to one side of the wok, crack the egg into the space, and scramble it quickly before mixing it back into the noodles.
- Finish with Veggies: Add the bean sprouts and chives, and stir-fry for another minute. Season with white pepper to taste.
- Serve Hot: Transfer the Char Kway Teow to a plate and serve immediately, garnished with extra chives if desired.
Variations and Tips:
- Protein Variations: Feel free to replace shrimp with chicken, beef, or tofu for a vegetarian option.
- Add Vegetables: For more nutrition, you can add other vegetables like bell peppers, carrots, or snow peas.
- Guarantee High Heat: Cooking at high heat is essential to achieve the distinctive ‘wok hei’ (breath of the wok) flavor.
- Soaking Noodles: Always guarantee the rice noodles are softened properly to avoid clumping during the stir-fry process.
- Chili Heat: Adjust the amount of chili paste according to your heat preference, or omit it altogether for a milder dish.
Spicy Szechuan Noodles With Coriander
Spicy Szechuan Noodles with Coriander is a vibrant and flavorful dish that brings the heat of Szechuan cuisine to your table. This dish is perfect for those who enjoy bold flavors and a touch of spice, making it an excellent choice for dinner parties or weeknight meals.
With a preparation time of about 20 minutes, it’s quick enough for a busy weeknight yet impressive enough to serve guests.
Ingredients:
- 8 oz. Szechuan noodles (or any long noodle of choice)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2-3 tablespoons Szechuan peppercorns (adjust for spice level)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chili paste (or to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- Fresh coriander leaves, for garnish
- Sliced scallions, for garnish
- Sesame seeds, for garnish
Cooking Steps:
- Boil the Noodles: Cook the Szechuan noodles according to the package instructions. Once done, drain and set aside.
- Prepare the Sauce: In a small bowl, mix the soy sauce, dark soy sauce, chili paste, rice vinegar, and sugar. Adjust the spice level based on your preference.
- Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add minced garlic, ginger, and Szechuan peppercorns, stirring for 1-2 minutes until fragrant.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet. Pour the prepared sauce over the noodles, tossing everything together until well coated and heated through.
- Garnish and Serve: Remove from heat, and top with fresh coriander leaves, sliced scallions, and sesame seeds before serving.
Variations and Tips:
- Protein Additions: For a heartier meal, you can add cooked chicken, shrimp, or tofu to the noodles.
- Vegetable Boost: Incorporate vegetables like bell peppers, snap peas, or carrots for additional texture and nutrition.
- Spice Control: If you prefer a milder version, reduce the amount of chili paste and Szechuan peppercorns.
- Make Ahead: The sauce can be prepared in advance and stored in the refrigerator for up to a week, saving time on busy nights.
- Serving Suggestions: Serve with a side of steamed dumplings or a light salad to complement the meal.
Grilled Eggplant With Thai Peanut Sauce
Grilled Eggplant with Thai Peanut Sauce is a flavorful vegetarian dish that’s perfect for summer dining. This vibrant recipe showcases the smoky taste of charred eggplant paired with a rich and creamy Thai peanut sauce. It’s an ideal choice for anyone looking to impress guests with a unique and healthy option, taking approximately 30 minutes to prepare and cook.
Whether you’re hosting a dinner party or enjoying a garden gathering, this dish will delight taste buds and bring a taste of Southeast Asia to your table.
Ingredients:
- 2 medium eggplants
- 2 tablespoons olive oil
- Salt, to taste
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1-2 tablespoons sriracha (adjust for spiciness)
- 1/4 cup water (more if needed)
- Chopped peanuts, for garnish
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
Cooking Steps:
- Prepare the Eggplant: Slice the eggplants lengthwise into 1/2 inch thick slices. Sprinkle them with salt and let them sit for about 15 minutes to draw out excess moisture. Rinse under cold water and pat dry.
- Make the Peanut Sauce: In a bowl, mix together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and sriracha. Gradually whisk in the water until the sauce reaches your desired consistency. Set aside.
- Grill the Eggplant: Preheat your grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and a sprinkle of salt. Place them on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the eggplant is tender.
- Serve: Arrange the grilled eggplant on a serving platter. Drizzle generously with Thai peanut sauce, and garnish with chopped peanuts and fresh herbs. Serve with lime wedges on the side for an added zesty flavor.
Variations and Tips:
- Spice Level: Adjust the sriracha in the peanut sauce for your desired level of heat.
- Vegetables: Add grilled bell peppers, zucchini, or mushrooms for a more colorful and diverse plate.
- Serving Suggestion: This dish pairs wonderfully with jasmine rice or quinoa for a fuller meal.
- Make Ahead: The peanut sauce can be made ahead of time and stored in the refrigerator for up to one week.
- Vegan Option: This recipe is naturally vegan-friendly, make sure to confirm that all ingredients meet your dietary preferences.
Enjoy a taste of Southeast Asia with this easy and delicious summer dish!
Cambodian Fish Amok
Cambodian Fish Amok is a fragrant and rich curry dish that showcases the beautiful flavors of lemongrass, coconut milk, and fresh fish, traditionally steamed in banana leaves. This dish is ideal for seafood lovers and perfect for gatherings, as it serves 4-6 people. The preparation time is approximately 20 minutes, with an additional 30-40 minutes for cooking, making it an excellent option for a unique summer dinner.
Ingredients
- 500g firm white fish (such as tilapia or catfish), cut into cubes
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 stalks lemongrass, finely minced (white part only)
- 4 kaffir lime leaves, finely sliced
- 3-4 red chili peppers, finely chopped (adjust for spice)
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 tablespoon curry paste (preferably Khmer curry paste)
- Banana leaves or small ramekins for steaming (optional)
Cooking Instructions
- Prepare the Curry Base: In a large skillet, heat vegetable oil over medium heat. Add onion, garlic, lemongrass, and red chili, and sauté until aromatic (about 3-5 minutes).
- Mix in Curry Paste: Stir in the curry paste for another minute, ensuring all the ingredients are well combined.
- Combine Ingredients: Add the coconut milk, fish sauce, sugar, and lime juice. Stir well and simmer for 5-10 minutes, allowing the flavors to meld.
- Add Fish: Gently fold in the fish cubes and sliced kaffir lime leaves. Let it simmer for another 5-7 minutes, until the fish is cooked through and tender.
- Prepare for Steaming: If using banana leaves, cut them into squares and soften them by briefly passing them over a flame or pouring hot water over them. Alternatively, you can use small ramekins for individual servings.
- Transfer and Steam: Spoon the fish mixture into the banana leaves or ramekins, creating a sealed packet if using banana leaves. Place them in a steamer and steam for 15-20 minutes.
- Serve: Once cooked, carefully open the banana leaves (or remove from ramekins) and serve the Amok hot, preferably with jasmine rice and fresh herbs.
Variations and Tips
- Vegetarian Option: Substitute fish with firm tofu or a mix of vegetables like eggplant, bell peppers, and mushrooms.
- Add Herbs: Fresh cilantro or Thai basil can enhance the flavors and add a revitalizing note.
- Lighter Version: Use low-fat coconut milk for a lighter dish.
- Adjust Spice Level: Modify the number of chili peppers according to your spice tolerance.
- Storage: Leftover Amok can be stored in an airtight container in the refrigerator for up to 2 days and reheated before serving.
Banh Xeo (Vietnamese Savory Pancakes)
Banh Xeo, or Vietnamese savory pancakes, are a delightful and crispy dish that brings the vibrant flavors of Southeast Asia to your table. This dish is perfect for those looking to try something new, ideal for vegetarian or meat-lovers alike, and can be enjoyed as a starter or main course. The preparation time is approximately 30 minutes, with an additional 30 minutes for cooking.
These pancakes are filled with an array of ingredients, from fresh herbs to shrimp and pork, making them a versatile choice for any summer dinner gathering.
Ingredients:
- 1 cup rice flour
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- Oil (for frying)
- 200g shrimp, peeled and deveined (optional)
- 100g pork, thinly sliced (optional)
- 1 cup bean sprouts
- 1/2 cup green onions, finely chopped
- Fresh herbs (mint, cilantro, and Thai basil)
- Lettuce leaves (for wrapping)
- Nuoc Cham sauce (for dipping)
Cooking Instructions:
- In a mixing bowl, combine the rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth and well combined. Allow the batter to rest for about 15 minutes.
- Heat a non-stick skillet over medium heat and add a splash of oil.
- Once hot, pour a ladleful of batter into the skillet, swirling it around to cover the bottom of the pan evenly. This should create a thin layer.
- Add a few shrimp and pork slices (if using) to one half of the pancake. Scatter a handful of bean sprouts and green onions over the shrimp/pork.
- Cook for about 5 minutes or until the edges start to crisp up and the pancake is cooked through. Fold the pancake in half and slide it onto a plate. Repeat with the remaining batter and filling.
- Serve the Banh Xeo hot, wrapped in fresh lettuce leaves with a generous handful of herbs. Dip into Nuoc Cham sauce for an explosion of flavor.
Variations and Tips:
- For a vegetarian version, omit shrimp and pork and fill the pancakes with more vegetables, such as mushrooms, bell peppers, or zucchini.
- Experiment with different herbs to find combinations that suit your taste—Thai basil adds a nice twist.
- Confirm your skillet is hot enough before adding the batter to achieve that signature crispy edge.
- If you want extra crunch, consider adding some chopped water chestnuts to the filling.
- Banh Xeo are best enjoyed immediately, but they can be reheated in the pan for a few minutes if needed.
Tom Yum Soup With Fresh Herbs
Tom Yum Soup, a classic Thai dish, is known for its invigorating flavors and aromatic ingredients. This hot and sour soup is perfect for a summer dinner, providing a revitalizing yet spicy experience that fish and seafood lovers will appreciate.
Ideal for serving 4 people, the preparation time is approximately 15 minutes, with an additional 20 minutes for cooking, making it a quick and delightful option for a warm evening.
Ingredients:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn
- 3 slices galangal (or ginger if unavailable)
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2-4 Thai bird’s eye chilies, smashed (to taste)
- 2-3 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Fresh Thai basil leaves (for garnish)
- Optional: lime wedges for serving
Cooking Steps:
- In a pot, bring the chicken or vegetable broth to a boil over medium-high heat.
- Add the lemongrass, kaffir lime leaves, and galangal slices to the boiling broth and let them steep for about 5 minutes to infuse the flavors.
- Stir in the smashed chilies, fish sauce, and mushrooms. Cook for another 5 minutes until the mushrooms are tender.
- Gently add the shrimp to the pot and cook for an additional 3-4 minutes until they turn pink and opaque.
- Remove the soup from heat and stir in the lime juice.
- Taste and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
- Serve hot, garnished with fresh cilantro and Thai basil leaves. If desired, provide lime wedges on the side for an extra zing.
Variations and Tips:
- For a vegetarian version, substitute shrimp with tofu or vegetables and use vegetable broth.
- If you prefer a creamier soup, add a splash of coconut milk towards the end of cooking.
- Adjust the level of spiciness by varying the number of chilies or using milder varieties.
- Fresh herbs can be varied; consider adding mint or parsley for additional flavor profiles.
- Tom Yum Soup pairs well with jasmine rice for a heartier meal, so consider serving it alongside a bowl of rice for a complete dinner.
