Chile- lime black bean salad

Ingredients

2 cup black beans, rinsed
1 small jicama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
chile-lime dressing (look up)
freshly ground pepper
salt to taste

How to prepare

Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 minutes or until beans are tender, but still whole. Drain and cool. Meanwhile combine jicama, tomatoes, green pepper, carrots, celery, red onion, green onions and parsley in large bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temperature. Makes 10-12 servings.

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Nepal potato salad

Ingredients

4 medium size waxy boiling potatoes
4 tbsp ground roasted sesame seeds
4 tbsp lemon juice (fresh squeezed)
1 tsp salt
1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced

How to prepare

Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds, when this happens dump it all into the bowl. Mix well, then add the cilantro and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The peel should slide right off. Cut into 3/4″ dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it’s supposed to be much better the next day. It keeps for up to 4 days refrigerated.

* Look for these in an indian or middle-eastern grocery

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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Taboolie – parsley and wheat salad

Ingredients

1 cup burghul wheat (med grind)
3 bunches parsley
1 bunch fresh mint
1 bunch green onion
3 tomatoes
1 cucumber
1/2 cup salad oil
Juice of 3 lemons or to taste
salt to taste

How to prepare

1) in a large bowl rinse and drain burghul wheat twice in cold water
2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity
3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt
4) if the salad seems to be a little bland add more salt and lemon

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Roman green beans with fontina cheese

Ingredients

1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3″ by 1/4″
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil

Salt and freshly ground black pepper

How to prepare

Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.

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Asian chicken salad

Ingredients

4 boned, skinned, chicken breast halves
1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tbsp sesame oil
2 tbsp dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4″ strips
1 lb thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro

6 1/2-oz package japanese fish cake, cut into strips (optional)
1/2 cup sliced cucumbers
5 green onions, sliced

How to prepare

Preheat oven to 375

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

http://www.youtube.com/v/IACf88cDOH8?version=3&f=videos&app=youtube_gdata

Thai food recipe: Raw Ant Egg Salad; Koi Khai Mot Dang ก้อยไข่มดแดง. Cooking and eating ant eggs.

Original post:
Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

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Asian cold pasta salad

Ingredients

1 lb whole pasta, cooked and drained

dressing:
4 tbsp oil
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp ginger root, minced
3 tbsp tahini or creamy peanut butter
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp lemon juice
1/2 tsp hot pepper sauce
1 whole dried chile pepper, minced

Veggies:
5 scallions, diced
1 cup snow peas, steamed
1 cup sliced radishes
1 cucumber, sliced

How to prepare

Mix dressing mix together with fork until smooth. Toss with pasta and veggies. Chill for several hours in a covered container. Serve cold. Serves 6

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