Valentine's Day

Happy Valentine's Day(2008)
From 101lifeStyle.com

Valentine's Day Recipes:

Valentine's Day Dinner Recipes:

Valentine’s Day Menus:

Thai:
Menu 1 (Non- Vegetarian):
1.Pork Satay (6 Servings):
Ingredients:
Satay Sauce:
1/4 cup red curry paste; 2 cups coconut milk; 1/2 cup coarsely ground roast peanut; 1/4 cup sugar; 1 1/2 tsp. salt; 1/4 cup tamarind juice/water;
Moo Satay:
500 grams pork (moo) loin (about 1 lb.); 1/2 cup coconut cream; 1 tsp. finely chopped fresh galangal; 1 tbsp. finely chopped fresh lemon grass; 1 tsp. finely sliced fresh turmeric (or substitute 1/2 tsp. turmeric powder); 2 tsp. ground roasted coriander seeds (see how to dry roast); 2 tsp. ground roasted cumin seeds (see how to dry roast); 2 tsp. ground pepper; 1 1/2 tsp. salt (sea salt is preferable); Bamboo skewers; Fresh cabbage for garnish;
Method:
To Make Satay Sauce: Mix the roasted peanut with the curry paste. Heat 1 cup of coconut milk over medium heat until oil surfaces, add the curry paste mixture and stir well. Add the remaining coconut milk, stir again, then reduce the heat. Stir constantly to prevent from sticking. Season to taste with sugar, tamarind juice and salt. When the sauce thickens, remove and leave to cool. Stir lightly and turn out onto a sauce dish.
To Prepare Moo Satay: Wash the pork, cut into thin slices about 1" wide and 3" long. Pound galangal, lemon grass and turmeric finely. Toss with the pork. Add the remaining ingredients, toss well and leave to marinade for 30 minutes. Thread the meat lengthwise and char-grill over medium heat until done. Brush occasionally with the marinade. Arrange on a serving dish, serve with satay sauce and cucumber salad.

2.Hot and Sour Shrimp Soup(4 servings):
Ingredients:
8 oz (250 g) shrimp/prawns, shelled and deveined, with shells reserved; 3 cups (24 fl oz/750 ml) water; 2 garlic cloves (kratiem), minced; 5 kaffir lime leaves (bai ma-good); 3 thin slices fresh or dried galangal (kha); 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla); 2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths; 2 shallots, sliced; 1/2 cup sliced straw mushrooms; 5 green Thai chili peppers (prik khee noo), optional; 1/4 cup (2 fl oz/60 ml) lime juice; 1 teaspoon black chili paste (nam prik pow); 1 tablespoon chopped cilantro/coriander leaves (bai pak chee);
Method:
Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

3.Thai Chicken Green Curry(serves 4):
Ingredients:
2 tablespoons vegetable oil; 1 to 2 tablespoons Thai green curry paste; 2 fresh kaffir lime leaves (optional); 1 (4-inch long) fresh hot red chile, such as arbol, thinly sliced crosswise; 1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal; 1 (14-ounce) can unsweetened coconut milk; 1/4 cup chicken broth or water; 2 tablespoons Asian fish sauce; 1 tablespoon packed light brown sugar; 1 tablespoon fresh lime juice, or more to taste; 1/4 cup chopped fresh cilantro; 3 scallions, white and green parts thinly sliced separately;
Method:
Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through. Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the cilantro and scallion and simmer for about 1 minute more. Divide among 4 bowls and serve immediately with rice.

4.Kao Hom Mali-Steamed Jasmine Rice(serves 4):
Ingredients:
2 cups Thai jasmine rice (kao hom mali); Water;
Method:
Rinse the 2 cups of rice in a sieve a few times with running water and then place the rice in the top container of a medium-sized double boiler. (The top container should hold between 4 to 8 cups total, since rice doubles in volume when cooked.) Boil a large amount of water in a separate pot and then fill the bottom of the double boiler with boiling water so that the water line is just below the bottom of the top container. Also pour boiling water over the rice in the top container so that the water line is 1/2" to 3/4" above the top of the rice. Cover the rice and place the double boiler over high heat until the water in the bottom returns to a boil. Reduce heat to medium (just enough heat to keep bottom water boiling) and steam the rice covered for about 25 minutes. Turn off heat and let rice sit for 5 to 10 minutes more. (You cannot overcook rice using this method, so don't worry if you cook it a bit longer.) Serve hot and refrigerate any leftover rice for re-heating later.

5.Thai Rose Ice(serves 4):
Ingredients:
1 3/4 cups water; 2 tbsp coconut cream; 4 tbsp sweetened condensed milk; 2 tsp rose water; few drops of pink food coloring; pink rose petals (to decorate);
Method:
In a small pan, add water. Slowly add in coconut cream. Heat mixture gently without boiling or stirring. Remove the pan from heat and allow to cool. Stir in the condensed milk, rose water and food coloring. Pour mixture into a large container and freeze for 1 1/2 hours or till slushy. Remove from container and break up ice crystals with fork. Return to feezer and freeze till firm. Spoon ice roughly into a pile on a serving dish and sprinkle with rose petls to decorate. To prevent the ice thawing too quickly at the table, you can nestle the bottom of the serving dish in another dish filled with crushed ice.

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