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Full Online Book HomeLearning KitchenAsian - Appetizer - Orange Thai Shrimp
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Asian - Appetizer -  Orange Thai Shrimp Post by :Bestodds Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2869

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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 into a crystal bowl.
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Asian - Appetizer -  Tofu Teriyaki Bites
3/4 C. orange juice 1/2 C. low-sodium or regular soy sauce 1/4 C. Worcestershire sauce 1/4 C. plus 1 Tbsp. brown sugar 1 Tbsp. minced fresh gingerroot 2 Tbsp. Canola oil 1/2 tsp. freshly ground black pepper 1 lb. extra-firm tofu, cut into 3/4" cubes In a medium mixing bowl, whisk together all of the ingredients except the tofu. Add tofu to the marinade, cover and refrigerate for 2 to 4 hours. Stir the marinade and tofu after 1 hour. Preheat oven to 375 degrees F. Line a 9x13 baking pan with aluminum foil. With a slotted spoon or tongs remove

Asian - Appetizer -  Nam Tok Asian - Appetizer - Nam Tok

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