kaye16's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Delightful Thai Cooking
By Eng Tie Ang
Ambrosia Pubns - 1991
Good, simple side dish. I've used this with any vaguely Eastern meal.
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Cabbage Salad—Salad Galam : page 50
A really good salad. Very pretty to serve the layers of veg in a glass bowl.
- I made a half recipe, using all 2 cups of cabbage. (I had a small green cabbage. This wasn't a third of the cabbage. They must have mini cabbages to get 2 cups from a whole one.)
- Buzzed the dressing, including dried shrimp and coarsely chopped garlic, with my staff mixer.
- Measured short on the sugar.
- Used cashews instead of peanuts.
- No coriander to be had for several weeks now, so skipped that.
Very tasty.
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Cucumber Salad : page 51
This is one of my go-to recipes when I need a small salad with a Thai-ish (or vaguely SE Asian) dinner. Usually I make a half recipe for the two of us.
- The cuke and red onion should be as thinly sliced as you can manage.
- If you don't like *hot*, then seed the chilies. Either way, protect your hands as you slice them. I use a baggie on my left hand (my holding hand) while I slice, and am careful not to touch with my right hand.
- For a full recipe, I reduce the sugar to 2 tablespoons. It's still noticeably sweet, but is too sweet for us with the full amount.
- I have made this with red pepper flakes when there were no chilies about and it wasn't bad. (Now I've learnt that chilies can be kept in the freezer, so it's been a while since I've tried that.)
- Make this *first*. It's best if it sits around marinating for a while.
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Starting with simmering water as stated, the water didn't come back to a simmer after adding the squid, but the squid was still nicely done.
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Good. After all prep is done, the cooking goes quickly.
Veggies can be varied. I've used cauliflower instead of cabbage, adding with the carrots and green beans.
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This was pretty good considering how easy it was. Next time I might mince the lemongrass, rather than leaving in it 2" lengths.
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Stuffed Zucchini : page 62
I made more or less the whole recipe. The pork-crab mixture filled my 10" zuke, and another slightly smaller. We will have four main courses from this.
- I used my cuisinart to make about 1/2# ground pork; added the other ingredients to this.
- We found the 4tbl fish sauce made the meat a bit too salty. Will use only 3tbl the next time.
- Found the coriander on the counter when we returned from eating. That would have been nice, but non-essential. Actually might have been nice to include in the meat mixture.
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