Embracing the East While Rooted in the West

Apparently, we like Thai food. Who knew? That's one of the things I like about cooking through a cookbook. As long as I don't have to eat lamb. I'm not making those recipes. Or rabbit. I'm not into rabbit. And scallops, salmon, brains, tripe....okay, I'm only so adventurous. Anyway, we traveled the Thai road again tonight with a dish that, in its basic form, has graced many a Midwest Sunday dinner table--roast chicken. This roast chicken, however, was generously rubbed with ginger, lemongrass, and onion before roasting, then drizzled with a glaze of coconut milk, lime juice, brown sugar, soy sauce, nam pla, sesame oil, and basil, simmered to a thick, rich reduction. I don't even know how to describe the way these flavors dance across the tongue. Every bite of this Roasted Chicken with Coconut-Lime Glaze delights the palate as it moves through the mouth. There's the vague sweetness of the brown-sugar sweetened coconut milk, the acidic bite of lime, and the hints of anise in the chopped basil. This would have been great with coconut rice, but I made the roasted potatoes from the Greek Lemon Roasted Chicken again. The flavors were a nice compliment to one another. And a bubbly glass of Pelligrino with a twist of lime was the final touch to a delightful meal.

Thai Pork with Noodles

Copyright 2002, Donna Hay: Modern Classics, Book 1

(Note: British spelling copied with integrity)

1 1/2 pounds pork mince

1 stalk lemongrass, finely sliced

2 red chillies, seeded and hopped

1 red onion, thinly sliced

5 oz. mung bean vermicelli noodles

3 tablespoons fish sauce

1/4 cup lime juice

1 1/2 tablespoons Brown sugar

1/3 cup mint eaves

baby cos (romaine) lettuce leaves to serve

Heat a wok or frying pan over high heat. Add the mince and cook for 5 minutes or until golden and cooked through. Place in a bowl and mix with the lemongrass, chilli and onion.

Break the noodles into short lengths and place in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain.

Mix the fish sauce with the lime juice and sugar until well combined. Pour over the pork. Toss the pork mixture with the noodles and mint leaves. Serve with the lettuce leaves.

Serves 4

Roasted Chicken with Coconut-Lime Glaze

Copyright 2006, Weight Watchers: Take Out Tonight

2 tablespoons minced onion

1 tablespoon minced peeled fresh ginger

1 tablespoon finely chopped fresh lemongrass, or 1 teaspoon dried

1 (3 1/2 pound) roasting chicken

1 cup light coconut milk

2 tablespoons fresh lime juice

1 tablespoon chicken broth

1 tablespoon light brown sugar

1 teaspoon reduced-sodium soy sauce

1/2 teaspoon Thai fish sauce (nam pla)

1/2 teaspoon Asian (dark) sesame oil

2 tablespoons chopped fresh basil

1. Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan.

2. Combine the onion, ginger, and lemongrass in a small bowl.

3. Gently loosen the skin from the breast and leg portions of the chicken; stuff the onion mixture evenly under the skin.

4. Pat the chicken dry with paper towels. Tuck the wings back and tie the legs together with kitchen twine. Place the chicken, breast-side up, in the roasting pan. Roast until an instant-read thermometer inserted in the inner thigh registers 180 degrees Fahrenheit, about 1 hour and 15 minutes. Remove from the oven and let stand 10 minutes. Remove and discard the skin.

5. To make the glaze, combine the coconut milk, lime juice, broth, sugar, soy sauce, fish sauce, and sesame oil in a small saucepan; bring to a boil. Cook, stirring, over medium-high heat until the mixture reduced by half, about 10 minutes; Remove from the heat and stir in the basil.

6. Carve the chicken; spoon the warm glaze over the top. Serve at once.

Shrimp Pad Thai

Copyright, 2002: Weight Watchers Take Out Tonight

1/4 pound rice-stick noodles
1 teaspoon canola oil
1/2 pound large shrimp, peeled and deveined
4 scallions, chopped
2 cloves garlic, minced
2 egg whites, lightly beaten
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons sugar
1 tablespoon hot chili sauce
1 tablespoon reduced sodium soy sauce
2 cups bean sprouts
3 tablespoons dry-roasted peanuts, chopped
1/4 cup fresh cilantro leaves

1. Place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about 10 minutes. Drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the shrimp. Cook until the shrimp are just opaque in the center, about 3 minutes. Add the scallions and garlic. Cook until fragrant, about 10 seconds. Add the egg whites, stirring gently, until they begin to set, about 30 seconds. Add the fish sauce, sugar, chili sauce, and soy sauce. Cook,stirring, until the sugar dissolves, about 30 seconds. Add the drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with the peanuts and cilantro.

Note: Next time, I will break the rice stick noodles into somewhat smaller pieces prior to rehydrating, as they were very difficult to toss and incorporate the sauce into in their original state.