Thai Cooking

#TKLucky7 Recipe #7 - Ginger Beef Risotto Croquettes

Ginger Beef Risotto Croquettes

Ingredients

4 C chicken stock

1 Tbsp olive oil

1 small-medium white onion, chopped

1.5 C Arborio rice

1 C dry white wine

1 128mL package Simply Asia Ginger Teriyaki Stir Fry Sauce

1 Tbsp Thai Kitchen Premium Fish Sauce

1/4 tsp Clubhouse Ground Black Pepper

10-12 large button or crimini mushrooms, chopped

Handful of fresh herbs, chopped (I used oregano and sage)

1 6oz steak (I used a ribeye)

1 C Clubhouse Rice Flour

1 egg, whisked

1 C Panko breadcrumbs

- Heat chicken stock in a medium pot – once boiling, turn off heat

- In a large sautée pan, over medium heat, cook chopped onion in 1 Tbsp olive oil until translucent – add Arborio rice and sautée 2-3 minutes – add white wine to onion/rice and cook until wine is absorbed into rice, stirring occasionally – add one ladleful of hot chicken stock to rice – allow to cook until stock is completely absorbed into rice, stirring occasionally – repeat until all stock is gone – stir in Simply Asia Ginger Teriyaki Stir Fry Sauce, Thai Kitchen Premium Fish SauceClubhouse Ground Black Pepper, chopped mushrooms and chopped herbs – spread risotto onto a baking sheet to cool

- Heat 1 Tbsp canola oil in a frying pan and cook steak over medium heat, 3 minutes per side – remove steak from pan and dice into small pieces

***At this point, you can add the steak to the risotto and eat as is or you can continue further and make croquettes***

- Gather about 1/4 C of cooled risotto in your hand – place a few pieces of diced steak in the middle of the risotto then form the risotto into a ball around the steak – repeat until all risotto or steak is used – set out three bowls – one with Clubhouse Rice Flour, one with whisked egg and one with Panko breadcrumbs – roll each rice ball in the rice flour until covered, then roll in the whisked egg, then roll in the Panko until completely covered – repeat for all balls - shallow fry or deep fry rice balls in canola oil until golden and crispy on the outside

 

Sautée onion until translucent then add rice. You want to toast the rice for 2-3 minutes until the rice kernels look kind of translucent with a small white seed inside - this means the rice is thirsty and needs a drink of wine.


Add white wine to rice and let cook until all wine is absorbed, stirring occasionally. Once wine is absorbed and rice starts to dry out, add a ladleful of hot chicken stock. Allow to cook until stock is absorbed and rice is starting to dry out again. Add another ladeful of stock and keep repeating this process until all stock is gone.

 

Once all stock has been used up, add Simply Asia Ginger Teriyaki Stir Fry SauceThai Kitchen Premium Fish SauceClubhouse Ground Black Pepper, chopped mushrooms and chopped herbs.

 

Spread risotto onto a baking sheet to cool while you cook the steak.

 

Gather about 1/4 C of cooled risotto in your hand – place a few pieces of diced steak in the middle of the risotto,

 

 and form the risotto into a ball around the steak.

 

Set out three bowls – one with Clubhouse Rice Flour, one with a whisked egg (this pic was taken right before I whisked my egg) and one with Panko breadcrumbs.

 

Roll each rice ball in the rice flour until covered, then roll in the whisked egg, then roll in the Panko until completely covered. Here are my balls at the final stage, covered in Panko.

 

I chose to shallow fry my rice balls in a deep-sided pan with about 1/2 inch of canola oil. You can also deep fry if you like.

 

Fry until golden and crispy on the outside. Because I chose to shallow-fry, my rice balls have some flat spots from the pan. If you deep fry, your balls will stay perfectly round.

 

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen products please visit www.thaikitchencanada.ca.

#TKLucky7 Recipe #6 - Curry Chicken Satay Soup

Curry Chicken Satay Soup

1.5 C Thai Kitchen Jasmine Rice

8 C chicken stock

1 112g jar Thai Kitchen Yellow Curry Paste

1 227mL jar Thai Kitchen Peanut Satay Sauce

1 400mL can Thai Kitchen Coconut Milk

1 Tbsp Thai Kitchen Premium Fish Sauce

1/4 tsp Clubhouse Ground Black Pepper

2 C corn kernels, fresh or canned

3 handfuls fresh green beans or 1 bunch asparagus, trimmed, cut in 1-inch pieces

Meat from 1/2 of a rotisserie chicken, diced

- Cook Thai Kitchen Jasmine Rice according to package directions – set aside

- In a large pot combine chicken stock, Thai Kitchen Yellow Curry PasteThai Kitchen Peanut Satay Sauce, Thai Kitchen Coconut Milk, Thai Kitchen Premium Fish Sauce and Clubhouse Ground Black Pepper - bring to a light boil over medium-high heat – reduce heat - add corn and green beans – simmer 10 minutes then add cooked Thai Kitchen Jasmine Rice - serve

 

The beauty of this soup is that it comes together in only 10 minutes and is cooked in about 15 - a nice light dish for a cool summer day.

 

Yellow curry paste give this soup a ton of flavour.

 

Feel free to use whatever veggies you have on hand. You could also omit the chicken and substitute vegetable stock to make it vegetarian.

 

 

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen products please visit www.thaikitchencanada.ca.

#TKLucky7 Recipe #5 - Bacon-Wrapped Rice Noodle ‘Sushi’ with Dates and Blue Cheese

Bacon-Wrapped Rice Noodle ‘Sushi’ with Dates and Blue Cheese

Ingredients

1 package Thai Kitchen Thin Rice Noodles

1 199mL bottle Thai Kitchen Chili and Ginger Dipping Sauce

36 Medjool dates

1/2 C blue cheese, crumbled

Thai Kitchen Roasted Red Chili Paste (no exact measurement – amount is to taste)

17 strips of bacon, sliced in half lengthwise

toothpicks

 - Preheat oven to 425º

- Bring a large pot of water to a boil – add Thai Kitchen Thin Rice Noodles to water and remove pot from heat – soak 3 minutes – drain noodles and toss with entire bottle of Thai Kitchen Chili and Ginger Dipping Sauce – set noodles aside to cool

- With a paring knife, make a small slit down the length of each date – remove pits – stuff a small piece of blue cheese into each date and top with a smear of Thai Kitchen Roasted Red Chili Paste

- On two baking sheets, lay out strips of bacon – gather rice noodles into small loose balls in your hand and place on top of each strip of bacon – top each pile of Thai Kitchen Thin Rice Noodles with a stuffed date – bring bacon around the top of each date and secure with a toothpick – bake 18-20 minutes until bacon is crispy – serve warm or cool with more sauce on the side for dipping

 

 Thin Rice Noodles, about to be tossed with Chiili and Ginger Dipping Sauce. I coated the noodles with sauce to give them a little extra flavour boost then set them aside to cool while I assembled the dates.

 

 

To pit dates, just make a small slit down one side with a paring knife and gently squeeze the date between your thumb and your index finger. You can then easily pop the pit out with the tip of your knife.

 

 

Stilton, bacon, Roasted Red Chili Paste and dates. Together at last.

 

 

I crumbled my blue cheese, stuffed as much as I could inside each date and then topped the cheese with a smear of chili paste.

 

 

Dates are stuffed and ready to go.

 

 

Lay out your strip of bacon, top with a small pile of rice noodles and a stuffed date, then wrap the bacon around the top of the date and secure the ends with a toothpick.

 

 

A perfect little party appetizer that pairs beautifully with a glass of Champagne.

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen Canada products, please visit www.thaikitchencanada.ca.

#TKLucky7 Recipe #4 - Coconut Milk-Thai Pineapple Chili Fish 'al Cartoccio' ('wrapped in paper')

Coconut Milk-Thai Pineapple Chili Fish al Cartoccio

Ingredients

2 boneless skinless haddock fillets (or whatever kind of fish you like)

1/2 C Clubhouse Rice Flour

2 12x12-inch-square sheets of parchment paper

2 large handfuls baby spinach

10 cherry tomatoes

1/2 C Thai Kitchen Coconut Milk

1/2 C Thai Kitchen Pineapple and Chili Dipping Sauce

2 sprigs fresh thyme

salt and pepper

- Preheat oven to 350º

- Heat 2 Tbsp canola oil in a sautée pan - dredge haddock filets in Clubhouse Rice Flour – pan-sear haddock over medium heat until lightly golden – set aside

- Lay out two sheets of parchment paper – fold each sheet in half, crease down the middle and unfold – on one half of each sheet lay a handful of baby spinach – place one haddock filet on top of each pile of spinach – top each piece of fish with five cherry tomatoes

- In a small container mix Thai Kitchen Coconut Milk with Thai Kitchen Pineapple and Chili Dipping Sauce – pour mixture evenly over the top of the haddock filets – top each piece of fish with a sprig of fresh thyme and a sprinkle of salt and pepper – fold parchment back in half – starting on side where the crease meets, fold the paper over and in on itself in one inch segments – repeat until you get to the middle – start on the other side where the paper creases, and again fold paper in and over on itself in one inch segments until you get to the middle – once both sides meet in the middle, fold the middle section itself in towards the center – your parchment paper packet should look like a half moon with fluted edges

- Place parchment packets on a baking sheet and bake 20-22 minutes – remove from oven and carefully (steam is HOT!!) rip paper packets open from the top – serve with Thai Kitchen Jasmine Rice and vegetables

 

Here are my boneless haddock filets being dredged in rice flour before pan-searing.

 

You don't have to pan-sear the fish - you could use raw fish in the paper packet and leave it in the oven a little longer. I like a light golden sear on my fish before I bake it in the parchment so I pan fry it quickly in a little canola oil .

 

 

I put my Pineapple Chili sauce and my coconut milk together in a small container, popped on the lid and then shook the guts out of it.

 

Crease the parchment sheets down the middle and unfold. Lay ingredients on one half of the paper. The beauty of cooking fish 'al cartoccio' (translates to 'wrapped in paper' in Italian), is that you can put pretty much anything you have kicking around in the fridge inside the parchment with the fish - herbs, citrus, vegetables. I like to place greens underneath my fish.

 

Once all ingredients are on the parchment, fold the paper back in half. Starting on one side, where the paper creases, fold the paper over itself in small sections - kind of like fluting a pie crust. Stop when you get to the middle.

 

Repeat on the other side, again until you get to the middle.

 

In the center, where the fluted edges meet, fold the paper in a few times to seal your packet.

 

Place packets on a baking sheet and bake in a preheated 350º oven 20-22 minutes (longer if using raw fish).

 

 

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen Canada products, please visit www.thaikitchencanada.ca.

#TKLucky7 Recipe #3 - Baked Apples stuffed with Spicy Thai Mango Chicken Salad

Baked Apples stuffed with Spicy Thai Mango Chicken Salad

4 medium-sized apples

1/2 C Thai Kitchen Spicy Thai Mango Dipping Sauce

1 Tbsp Thai Kitchen Roasted Red Chili Paste

1/4 tsp salt

One rotisserie chicken breast, diced

1/4 C walnuts, chopped

1/4 C raisins

handful chives, chopped (optional)

- Preheat oven to 375º

- With a paring knife, carefully remove cores of apples, leaving 1/2 inch of apple at the bottom (I scooped out most of the core with a small spoon) – place apples in a small baking dish (I used an 8-inch square Pyrex) – fill dish with 1/2-inch of water – bake 45 minutes to 1 hour until apples are soft – remove apples from water and set aside

- In a bowl, whisk Thai Kitchen Spicy Thai Mango Dipping Sauce with Thai Kitchen Roasted Red Chili Paste and salt - add diced chicken, walnuts, raisins and chives – toss to coat

- Evenly distribute chicken mixture inside the four baked apples – serve while apples are still warm

 

I used a paring knife to make a small round incision at the top of each apple and then used a small spoon to scoop out the inside, leaving some apple at the bottom.

 

 

All four of my Honeycrisp apples hollowed out and ready to go in the oven.

 

Sit the apples upright in a baking dish, fill the dish with water up to about 1/2 an inch and bake at 375º until apples are soft, about 45-60 minutes. After being out of the oven for a bit, the skin on the apples will start to wrinkle.

 

While the apples are baking, assemble the chicken salad - Spicy Thai Mango Sauce, Chili Paste, salt, one rotisserie chicken breast, walnuts, raisins and chopped chives. Yum.

 

I found the inside of my baked apples were a little wet so I stuffed them with small pieces of paper towel to dry out before spooning in chicken salad.

 

These would make a really great gluten-free after-school snack - a nice alternative to the standard chicken salad sandwich.

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen Canada products, please visit www.thaikitchencanada.ca.

#TKLucky7 Recipe #2 - Pad Thai Noodle Pie

Pad Thai Noodle Pie (makes 12-16 individual pies)

Ingredients

1 package Thai Kitchen Stir-Fry Rice Noodles

1 lb ground beef

6 eggs

1 235mL jar Thai Kitchen Original Pad Thai Sauce

1 Tbsp Thai Kitchen Roasted Red Chili Paste

1 Tbsp Thai Kitchen Premium Fish Sauce

1 lime, juiced

1 C bean sprouts, chopped

1/2 C unsalted peanuts, shelled and chopped

- Preheat oven to 350º

- Cook ground beef in a frying pan over medium heat 8-10 minutes, until no pink remains, stirring occasionally – drain fat and set aside

- Spray the inside of a muffin tin with non-stick cooking spray

- Bring a large pot of water to a boil – remove pot from heat and place Thai Kitchen Stir-Fry Rice Noodles in water – let noodles soak 3 minutes - drain and toss with a little canola oil to prevent sticking - arrange noodles into 12 nests inside greased muffin tin

- In a large bowl, whisk eggs, Thai Kitchen Original Pad Thai Sauce, Thai Kitchen Roasted Red Chili Paste, Thai Kitchen Premium Fish Sauce and juice of one lime – stir in chopped bean sprouts, chopped peanuts and cooked ground beef – spoon mixture evenly over rice noodle nests - top up nests with leftover egg mixture to top of nest

- Bake 18-20 minutes or until egg is set – serve warm or cold topped with a twist of lime zest for garnish

 

One whole jar of Pad Thai sauce gets whisked with eggs, Roasted Red Chili Paste, Fish Sauce, and the juice of one lime.

 

After everything's whisked you stir in the bean sprouts, chopped peanuts and cooked ground beef (this pic was taken just before I stirred that stuff in).

 

Place a small amount of cooked rice noodles into each section of a greased muffin tin,

 

 and, using your fingers, spread out the noodles into little 'nests'.

 

Spoon the Pad Thai/ground beef mixture evenly over each nest and then evenly pour in any leftover egg. You can fill the nests right up to the edge with egg mixture.

 

I made these twice, to test the idea, and both times shared them with friends and THEY LOVED THEM! The pies hold their shape when you take a bite - you can eat them like a cupcake with your hands - and they're delicious both warm and cold.

***This blog post is sponsored by Thai Kitchen Canada*** 

To learn more about Thai Kitchen Canada products, please visit www.thaikitchencanada.ca.