Скачать или смотреть January CTAHR Cooking Show 2022

Instructor Lara Hackney teaches us how to make a Pineapple Fried Rice 🍍, Thai Salad 🥬, and a Tofu Red Curry 🌶.
If you plan on cooking along with Lara cook rice before the show.
Recipies:

Pineapple Fried Rice
Source: Hot Thai Kitchen
Serves: 2
Ingredients:
8 Shrimp (leave 4 whole, cut rest into small pieces) (optional)
1 egg
1.5 C cooked rice
¼ cup small diced onions
1 Tbsp. Thai soy sauce (or other soy sauce like Kikoman)
1 tsp. fish sauce
1 tsp. sugar
⅛ tsp. salt
1 tsp. curry powder
¼ tsp. White pepper
1 tsp. prepared shrimp tomalley, a.k.a. shrimp paste (optional)
½ cup Pineapple, fresh if you can, cut into small pieces
2 Tbsp. raisins (optional)
⅓ cup roasted or fried cashews, unsalted
2 green onions, chopped
½ cup tomatoes, seeds removed, cut into half-inch cubes
Cucumber slices for serving (optional)
Directions:
In a wok or a large frying pan, heat 2 Tbsp of vegetable oil until hot. If using, sear the whole shrimp until done; remove and set aside. In the same pan, add the small pieces of shrimp and cook until done; remove and set aside.
Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is halfway cooked, add the rice and toss to mix. Add the diced onions and toss to mix. Add curry powder, white pepper, sugar, salt, soy sauce, fish sauce, and shrimp paste (if using); toss until the rice grains are separated and the seasoning is well mixed. Add the pineapple, raisins (if using), cashews, and small pieces of shrimp (if using); toss until the pineapples start to darken slightly and the rice is dry. Turn off the heat and toss in tomatoes and green onions.
Serve on a plate or in a pineapple bowl with some cucumber slices. Top with the whole shrimp and extra green onions.

Crunchy Thai Salad with Peanut Dressing
Source: Jessica Gavin
Serves: 4
Salad Ingredients
2 cups kale, thinly sliced
1 ½ cups napa cabbage, thinly sliced
1 ½ cups red cabbage, thinly sliced
½ cup red bell pepper, thinly sliced
½ cup carrot, thinly sliced
1 mango, thinly sliced
¼ cup cilantro, thinly sliced
8 mint leaves, thinly sliced
1 Tbsp green onions, thinly sliced
¼ cup peanuts, roasted, roughly chopped
Dressing Ingredients
⅓ cup peanut butter, natural creamy or smooth
2 Tbsp lime juice
3 Tbsp honey, or pure maple syrup
1 ½ Tbsp rice wine vinegar
1 ½ Tbsp soy sauce, low sodium
1 tsp sesame oil
1 tsp sriracha
½ tsp ginger, minced
1 clove garlic, roughly chopped
1 Tbsp water
Directions
In a large bowl add thin slices of kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.
In a blender add peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water.
Puree until smooth and combined, about 1 minute. Alternatively, the ingredients can be whisked together in a medium-sized bowl.
Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.
Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there's any remaining. Top with freshly cracked black pepper and chopped peanuts.

Red Curry Chicken or Tofu
Source: Teresa LeMoon
Serves: 4-6
Ingredients
1 can (14 oz) Coconut milk, stir well
⅛ cup red curry paste (add as desired for more spice)
1 cup Water or chicken broth
1 Tbsp. Fish sauce
1 Tbsp. Light brown palm sugar
1 lbs. Boneless chicken thighs or Firm Tofu, cut into bite size pieces about ½ inch thick
6 Kaffir lime leaves, bruised lightly or lime zest
¼ cup Thai basil leaves
4 Thai eggplants or 2 Japanese Eggplants
Directions
Heat 1 cup of coconut milk in a wok or 4 quart saucepan over medium heat. Bring to a boil stirring often until it thickens and oil begins to separate out of the milk, about 5 minutes.
Add curry paste; cook, stirring constantly for 2 minutes to develop flavors.
Add remaining coconut milk, water, fish sauce, palm sugar, chicken, eggplant, and kaffir lime leaves and cook. Stir often until chicken is cooked through and tender, about 3-5 minutes.
Stir in basil and cook for 5-10 seconds.
Taste and adjust seasoning with additional palm sugar, fish sauce, and/or salt.

Supported by the College of Tropical Agriculture and Human Resources, the Department of Human Nutrition, Food and Animal Sciences, Student Activity & Program Fee Board, Associated Students of the University of Hawaii, and The Chamber of Commerce of Hawaii.