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Asian - Appetizer -  Nam Tok Post by :CaptainLou Category :Learning Kitchen Author :Unknown Date :November 2011 Read :984

Click below to download : Asian - Appetizer - Nam Tok (Format : PDF)

Asian - Appetizer - Nam Tok

Nam Tok

1 Pound of steak
Hot chili's to taste
1 small red onion, chopped coarsely
2 - 3 cloves of garlic, crushed
6 green onions, the bottoms only
juice of 1 large lime
1/2 teaspoon ground coriander
1 Tablespoons of fish sauce
1 Tablespoon vinegar, I would guess cider vinegar
15 (or so) Mint leaves
Fresh basil leaves
Fresh cilantro leaves

Slice chili's and put in a small bowl with vinegar (use more or less vinegar depending on how many chili's you use.)

Grill the beef until done to your taste, then slice into bite size pieces. Place in a bowl with onion and green onions (which aren’t usually chopped, BTW.) Add the lime juice, mint leaves, fish sauce, coriander, ground chilies and vinegar. Garnish with the basil and cilantro.

Note that Issan people like to take a bite of basil before taking a mouthful of this dish.
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Asian - Appetizer -  Orange Thai Shrimp Asian - Appetizer - Orange Thai Shrimp

Asian - Appetizer -  Orange Thai Shrimp
1 lb. large shrimp, cooked, peeled, deveined Sections of 3 oranges, seeded, cut into bite-sized pieces 10 mint leaves, coarsley chopped 4 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. dried red chili flakes Juice of 1 lime 1/2 tsp. fish sauce Peel of 1 orange, cut into thin strips Combine the shrimp and oranges in a bowl and mix well. Stir in the mint, garlic, salt and red chili flakes. Add the lime juice, fish sauce and orange peel and mix well. Marinate, covered in the refrigerator for 1 hour or longer, stirring occasionally. Spoon onto a glass platter or

Asian - Appetizer -  Crab Rangoon By Kayce Asian - Appetizer - Crab Rangoon By Kayce

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4 (8-oz.) packages softened cream cheese 1 cup chopped imitation crab meat 3 chopped green onions 2 tsp. sugar 3 cloves crushed garlic 2 packages wonton wrappers hot oil Mix first 5 ingredients well. Spoon 1-Tbl. of mixture onto wrapper. Bring all corners up (at top of mixture) and pinch to secure. Deep fry 1-minute or until golden brown. Drain on paper towels. Makes 50-60.