Sure Save

Print

Da Golden Bags Cucumber Salad Thai Seafood Lau Lau

BROADCAST DATE:   December 9, 2001

REBROADCAST FROM 5/20/01


 

From the Kitchen of: Joy and Nikki Chaowasuree of Singha Thai Cuisine

Da Golden Bags

 

 

1 tsp. shiitake mushroom, slices
1/2 tsp. chopped garlic
1/2 tsp. chopped shallot
1 Tbs. vegetable oil
3 oz. shrimp
3 oz. ground pork
3 oz. dices potato, 1/4 inch size
3 oz. steamed golden beans
1/2 tsp. curry powder
1 tsp. fish sauce
sugar, pepper to taste
20 sheets lumpia wrapper

In a hot pan, add the vegetable oil, garlic, shallot and shiitake mushroom.  Sauté for a minute or until garlic turns to a light brown color.   Add shrimp and pork.  Cook for another minute.  Add the rest of the ingredients except for the lumpia wrappers.  Keep cooking until the stuffing is dray, about 3 minutes.  Let it cool down.  Use two sheets of lumpia wrapper and fill with 1 1/2 Tbs. of filling.  Pick up from the four corners and let the filling fall in the middle then wrap it like a pouch with a stripe of thin aluminum foil.   Pre-heat deep fryer or oven about 375 degrees and cook Da Bags until it turns to a light brown color.  Serve with Cucumber Salad (recipe below).

From the Kitchen of: Joy and Nikki Chaowasuree of Singha Thai Cuisine

Cucumber Salad

 

1/2 lb. cucumber, sliced
1 oz. assorted colored bell pepper, sliced
1/2 Chinese parsley, chopped
1 clove shallot, sliced
1 1/2 Tbs. white vinegar
1/2 Tbs. sugar
2 Tbs. water
dash of chili sauce or Tabasco
pinch of salt

In a pot, add sugar, vinegar, water, salt and chili sauce.  Bring to a boil then let it cool down (can make ahead of time and refrigerate).  In a bowl, combine cucumber, shallot, bell pepper and Chinese parsley and chill in the refrigerator.   Combine with the sauce right before serving.  To avoid the cucumbers from getting soggy, do not add the dressing into the cucumbers until ready to serve.
 

From the Kitchen of: Joy and Nikki Chaowasuree of Singha Thai Cuisine

Thai Seafood Lau Lau

4 oz. filet of fresh Opakapaka (Snapper)
2 pcs. large black tiger prawns
2 pcs. sea scallops
2 Tbs. chopped lobster
1/3 c. coconut milk or cream
1/4 Tbs. Thai red curry sauce
1/4 Tbs. fish sauce
20 leaves fresh basil
1 pc kaffir leaf
1 pc. red bell pepper, sliced
sugar to taste

1 pc. banana leaf or aluminum foil formed into the shape of a bowl
In a bowl or food processor, add lobster, curry paste, coconut milk, kaffir leaf, sugar and fish sauce.   Stir until all ingredients combine smoothly together as a mousse.  Marinate fish, shrimp and scallop with the mousse for about 20 minutes.  Keep in the refrigerator.  Cut the banana leaf or aluminum foil into a round shape about 8 inches long and form in to a bowl shape.  Put the basil and bell pepper into the banana bowl, steam on high heat for about 15 minutes.
Optional:  Any kind of fresh fish will work with this recipe.  Substituting fresh fish with scallop, lobster or shrimp is also possible.  A bed of fresh basil can be substituted with cabbage, spinach or any vegetable you prefer.